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The thresholds for citric acid, malic acid and quinine sulphate were determined at three temperatures to ascertain the effect of temperature on taste sensitivity. Temperature had an effect, but judge‐substance interactions were just as important. The energy of activation for taste response usually was in the range 5–20 kcal. The data suggest that extreme‐value methods should be useful in predicting the percentage of individuals whose thresholds will be below some certain level.
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Powers et al. (1971) studied this question.
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