TASTE AND SMELL
A measuring device which prevents fatigue of the sense of taste and smell, and thus aids in the precise determination of chemical and physico-chemical pioperties of water, too small to be detected by ordinary analytical means, has been developed in America, invented by Gordon M. Fair, associate professor of sanitary engineering at Harvard University, it consists of a nose piece in which the odour, separated from wai>T, is used to dilute odouriree air which has been impounded in a container called an osmometer. Exact proportions are obtained by the use of a mercury piston which forces out half of the odour-free air and makes room for the sample odour in tho fresn dilution. The nose is the most sensitive detector of odoriferous substances known. It has been calculated that a sharp nose can detect the presence of a substance possessing a strong odour 100,000 times earlier than it can bo found by spectrum or chemical analysis.
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https://paperspast.natlib.govt.nz/newspapers/NZH19340818.2.204.56.3
Bibliographic details
New Zealand Herald, Volume LXXI, Issue 21882, 18 August 1934, Page 7 (Supplement)
Word Count
159TASTE AND SMELL New Zealand Herald, Volume LXXI, Issue 21882, 18 August 1934, Page 7 (Supplement)
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