The Sense of Taste
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In our eReader you can find the full English version of the book. Read The Sense of Taste Online - link to read the book on full screen. Our eReader also allows you to upload and read Pdf, Txt, ePub and fb2 books. In the Mini eReder on the page below you can quickly view all pages of the book - Read Book The Sense of Taste
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According to him, the real stimulus to the taste organs is molecular vibration, the different taste sensations being due to stimulation by different rates of molecular movement. Just as in the case of the luminiferous ether or of the air there is quite a range of molecular vibration rates, from exceedingly slow to exceedingly rapid. And, just as in the case of vision and hearing, so is the taste mechanism tuned to respond to only the middle range of these molecular vibration rates. Substances m...ay then be insipid, either because their molecular move- ments are too slow or too fast to affect the receiv- ing mechanism. In vision we have the analogous case of the infra-red and the ultra-violet rays not producing visual sensations, because they are be- yond the range of sensitivity of the eye. Yet the effect of these rays can be recorded by other means. The rate of molecular movement depends on the weight of the molecule, so that very heavy or very light molecules would not produce taste sensations.
What to read after The Sense of Taste?
You can find similar books in the "Read Also" column, or choose other free books by Harry L Harry Levi Hollingworth to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
According to him, the real stimulus to the taste organs is molecular vibration, the different taste sensations being due to stimulation by different rates of molecular movement. Just as in the case of the luminiferous ether or of the air there is quite a range of molecular vibration rates, from exceedingly slow to exceedingly rapid. And, just as in the case of vision and hearing, so is the taste mechanism tuned to respond to only the middle range of these molecular vibration rates. Substances m...ay then be insipid, either because their molecular move- ments are too slow or too fast to affect the receiv- ing mechanism. In vision we have the analogous case of the infra-red and the ultra-violet rays not producing visual sensations, because they are be- yond the range of sensitivity of the eye. Yet the effect of these rays can be recorded by other means. The rate of molecular movement depends on the weight of the molecule, so that very heavy or very light molecules would not produce taste sensations.
What to read after The Sense of Taste?
You can find similar books in the "Read Also" column, or choose other free books by Harry L Harry Levi Hollingworth to read onlineMoreLess
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