Abstract
INTEGRATION of kowledge relating to the chemical senses is hampered not only by an extremely scattered literature but also by the rarity of the synthesist who is a specialist in all the different fields onscince involved, and who is able to appreciate the presence and significance of the lacunae which mark stages in the process of integration. A monograph on the sense of taste, written by a distinguished biochemist versed equally in physiology and chemistry, is therefore of exceptional interest, by no means lessened by its special reference to sweetness. The applications of Prof. A. T. Cameron's investigations are of particular value to food technologists, and it is fitting that this work should have been published in the noteworthy Scientific Report Series of the Sugar Research Foundation. The Taste Sense and the Relative Sweetness of Sugars and other Sweet Substances By Prof. A. T. Cameron. (Scientific Report Series, No. 9.) Pp. ix + 72. (New York: Sugar Research Foundation, Inc., 1947.) Free.
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