Physiology and animal mechanism : first-book of natural history, prepared for the use of schools and colleges / by W.S.W. Ruschenberger ; from the text of Milne Edwards & Achille Comté.

  • Milne-Edwards, H. (Henri), 1800-1885.
Date:
1841
Catalogue details

Licence: Public Domain Mark

Credit: Physiology and animal mechanism : first-book of natural history, prepared for the use of schools and colleges / by W.S.W. Ruschenberger ; from the text of Milne Edwards & Achille Comté. Source: Wellcome Collection.

Provider: This material has been provided by the National Library of Medicine (U.S.), through the Medical Heritage Library. The original may be consulted at the National Library of Medicine (U.S.)

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    18. Most animals have very imperfect instruments of touch, and, in general, the greater part of the surface of their bodies is slightly or not at all sensible, on account of the hairs, feathers, scales, and other hard parts, with which their skins are covered. OF THE SENSE OF TASTE. 19. Taste is a sense which makes us acquainted with the savor or taste of substances. 20. Like touch, taste is exercised by contact only. Its seat is in the mouth. 21. The parts of the mouth where this peculiar kind of sensi- bility resides are, the edges of the tongue and the arch of the palate. 22. All substances are not sapid; those which are not soluble in water seldom are. 23. In order to act upon the sense of taste, it is necessary that the sapid substances which the animal introduces into its mouth, should be dissolved by the fluids poured into this cavity by the salivary glands, or by some other liquid. It is in a state of solu- tion, that savors are perceived by the nerves of taste, which are spread out upon the surface of the tongue, and which transmit to the brain the impressions of this sense. OF THE SENSE OF SMELL. 24. The sense of smell reveals to us the existence of odours and enables us to appreciate them. 25. Odours are produced by extremely fine particles, which escape from odorous substances, and which are diffused in the air like a vapour. 26. That odours may act upon the sense of smell, the odoriferous particles must come in contact with the surface of the organ wherein this sense is seated. 27. The sense of smell is exercised in a peculiar apparatus, called the nasal fossae. 18. Are most animals well supplied with organs of touch ? 19. What is taste ? 20. Where is the sense of taste situated? Can this sense be exercised without contact ? 21. What parts of the mouth are endowed with the sense of taste? 22. Are all substances sapid ? 23. What conditions are necessary to operate on the sense of taste ? 24. What is the sense of smell ? 25. How are odours produced ? 26. What is a necessary condition in order to act upon the sense of smell 1 27. Where is the sense of smell situated ?