EXPERIMENT # 8

VARIATION:
GUSTATORY
SENSITIVITY
OBJECTIVE:
1. To determine which area
of the tongue is most
sensitive to a certain type
of taste
2. To determine the effect
of smell on taste
APPARATUS:
- sugar
- toothpick
- salt
- lemon/calamansi
PROCEDURE:
Imagine the tongue is divided
into six areas:
- tip
- area immediately next to the tip
- middle
- sides
- back
1. Blindfold Subject.
2. With the aid of the
toothpick, Experimenter
places a sample of the
stimulus on the selected
area of the tongue of the
subject.
3. Instruct Subject to report the
taste that is sensed.
4. Note what stimulus was used
& the areas of application.
5. Record the time of response.
6. Rinse the mouth after each
trial.
7. Make five trials for each of
the selected areas.
8. Bitter taste should be the
last because it tends to linger.
 The second part of the
experiment is conducted in
the same manner as the first,
but this time with S’s nose
plugged with cotton or is
instructed to refrain from
sniffing during the process of
tasting.
 All the stimuli should
be in powder form
except the stimulus for
sour taste (lemon).
DISCUSSSION:

Are your results

consistent with earlier
findings? How does
olfactory sensitivity
influence the taste?