Abstract
The comparison was made quickly, as memory proved to be short for the slight difference in taste. Actual tasting was done from varied glass tumblers. The subjects gradually developed from an initial sipping technique to the practice of using several mouthfuls for each comparison. The total volume of expectorated liquid for the series of eleven frequently amounted to approximately 2 liters. This practice developed late in the study and probably accounts for the low thresholds attained by some of the subjects. In testing with an array of eleven containers, a score of two or fewer errors was judged a success. (The probability of such an occurrence by chance is 0.027.) If three or four errors occurred, the subject was asked to repeat the tasting. If, in the repeat test, three or fewer errors were made, it was judged successful tasting; if more, a failure. More than four errors in the initial test was judged a failure.
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