Hydrochloric acid taste

Sensory perception is both quaUtative and quantitative. The taste of sucrose and the smell of linalool are two different kinds of sensory perceptions and each of these sensations can have different intensities. Sweet, bitter, salty, fmity, floral, etc, are different flavor quaUties produced by different chemical compounds the intensity of a particular sensory quaUty is deterrnined by the amount of the stimulus present. The saltiness of a sodium chloride solution becomes more intense if more of the salt is added, but its quaUty does not change. However, if hydrochloric acid is substituted for sodium chloride, the flavor quahty is sour not salty. For this reason, quaUty is substitutive, and quantity, intensity, or magnitude is additive (13). The sensory properties of food are generally compHcated, consisting of many different flavor quaUties at different intensities. The first task of sensory analysis is to identify the component quahties and then to determine their various intensities. 

A persistent idea is that there is a very small number of flavor quaUties or characteristics, called primaries, each detected by a different kind of receptor site in the sensory organ. It is thought that each of these primary sites can be excited independently but that some chemicals can react with more than one site producing the perception of several flavor quaUties simultaneously (12). Sweet, sour, salty, bitter, and umami quaUties are generally accepted as five of the primaries for taste sucrose, hydrochloric acid, sodium chloride, quinine, and glutamate, respectively, are compounds that have these primary tastes. Sucrose is only sweet, quinine is only bitter, etc saccharin, however, is slightly bitter as well as sweet and its Stevens law exponent is 0.8, between that for purely sweet (1.5) and purely bitter (0.6) compounds (34). There is evidence that all compounds with the same primary taste characteristic have the same psychophysical exponent even though they may have different threshold values (24). The flavor of a complex food can be described as a combination of a smaller number of flavor primaries, each with an associated intensity. A flavor may be described as a vector in which the primaries make up the coordinates of the flavor space. 

Only acids are sour. Sourness is not identical to chemical acidity or pH, which is a function of the hydrogen ion concentration, but also appears to be a function of the entire acid molecule. A combination of pH and acid concentration determines the actual degree of the sour taste. At the same pH, any organic acid, eg, citric acid, exhibits a far greater sourness than a mineral acid, eg, hydrochloric acid (27,28). 

Examples include hydrochloric acid, nitric acid, and sulphuric acid. These are strong acids which are almost completely dissociated in water. Weak acids, such as hydrogen sulphide, are poorly dissociated producing low concentrations of hydrogen ions. Acids tend to be coiTosive with a sharp, sour taste and turn litmus paper red they give distinctive colour changes with other indicators. Acids dissolve metals such as copper and liberate hydrogen gas. They also react with carbonates to liberate carbon dioxide ... 

Salzgeist, m. (Old Chem.) spirit of salt (hydrochloric acid). — leichter—, light spirit of salt (ethyl chloride). — schwerer —, ver-slisster —, heavy spirit of salt, sweet spirit of salt. — Libavius rauchender —, fuming liquor of Libavius (stannic chloride). Salz-gemisch, n. salt mixture, mixture of salts, -geschmack, m. salty taste,, -gestein, n. rock salt saliferous rock. 

One might suppose on the basis of the amount of attention PTC has received that it is quite a unique substance in its ability to elicit different responses from different individuals. Actually this is not the case at all since wide interindividual differences in taste threshold and taste reactions can be observed with almost anything that can be tasted. Hundred-fold variations in taste thresholds are very common (even when small groups are studied) with respect to substances like sodium or potassium chlorides or hydrochloric acid.41 Saccharine, quinine, cascara, and mannose are among the substances, in addition to creatine mentioned above, for which individuals are known to show highly diverse taste reactions.42 Richter found some children who could not taste 20 per cent sugar solutions.43... 

ADD 5 ml HYDROCHLORIC ACID TO 15 ml WATER. DROP 5 DROPS OF MIXTURE IN GLASS OF WATER. DIP FINGER IN THIS HIGHLY DILUTED ACID. TASTE DROP ON FINGER TIP. 

External Characters.—The colour, odour and taste are to be noted. White or yellow dextrins are mostly prepared by means of acid (hydrochloric acid tends to give a reddish and nitric acid a greyish tint), whereas brown dextrins are those obtained by direct torrefaction without acid. 

Thiophenol, 2,4,6-Trinitro (2,4.6-Trinitro-phenylmercaptan or Picrylmercaptan). C6H3N3S06 mw 245.18 N 17.14% OB to C02 —48.94% v small yel ndls with a bitter taste mp 114° v sol in acet, benz, chlf, ethanol and w insol in carbon disulfide and petr eth. Prepn is by reacting an ethanolic soln of K2S with an ethanolic soln of picryl chloride. The K salt formed is filtered off and dissolved in w and then hydrolyzed with hydrochloric acid to the free nitrate. The picryl compd explds with extreme violence at 115°. The salt, Potassium-2,4,6-Trinitro-Thiophenol KC6H2N3S06 mw 283.27 N 14.84% OB to C02 -48.94% reddish brn ndls v sol in ethanol and w difficultly sol in eth and w mp, explds with great violence at 140°... 

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