Differences in Swallowing between High and Low Concentration Taste Stimuli

Table 2

Liquid stimuli used in the study.

Taste quality	Chemical	Stimulus concentration	Molar concentration
Sweet	Sucrose (table sugar)	High (+)	1 M
		Low (−)	0.15 M
Sour	Citric acid USP*	High (+)	0.128 M
		Low (−)	0.002 M
Salty	Sodium chloride USP*	High (+)	1 M
		Low (−)	0.034 M
Bitter	Anhydrous caffeine USP*	High (+)	0.032 M
		Low (−)	0.003 M

∗All chemicals were obtained from http://www.sciencelab.com/.