〓紙ディスクによる味覚検査法 : 〓紙ディスク味覚検査

概要

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The author devised a quantitative filter-paper disc method that measures thresholds of four basic tastes under each gustatory innervation. The method was satisfied with various conditions which were demaned as a method of taste examination clinically. 1) This study was performed in 58 normal students in u nursing school, aged 18 to 21. They were tested between 5:00 and 6:00p.m. 2) S-shaped accumulation degree curves were described in 3 tastes; sweet, salty and sour. They were similar to each other. On the other hand, the bitter taste accumulation degree curve was considerable variation in the thresholds. 3) The difference of sensitivities of tastes between each area of innervations were detected. Salty, sour and bitter tastes in glossopharyngeal area were more sensitive than those in the other areas, especially in tastes of sour and bitter were with most sensitivity on that area. 4) In the sweet taste many subjects were detected with most sensitivity on the soft palate. 5) In an electrical taste an anterior area of the tongue was more sensitive. This caused to be different reception site of four basic tastes. 6) Each normal value of four basic tastes was determined, and devided into five degrees of each taste concentration. They were manufactured as the standard test by the ampoule-set of 2ml.
社団法人日本耳鼻咽喉科学会の論文