においの強度と濃度の間の相関に関する考察(第10報) : 成分濃度による,混合臭の嗅覚強度の算出(2)

Abstract

Eqs. (1) and (2) in text are ones by dint of which we are able to calculate the intensity of a compound odor in terms of ingredients; though both of these are of the form of the Weber-Fechner's relation, they have been derived by us based on an idea that the sense of smell be produced once odorants adsorbed onto the surface of olfactory organ, and, through the results of their applicability examinations, it has been found that eq. (2) has an advantage over eq. (1). Further tests of eq. (2) were made in the present report utilizing odors emanating from a kraft-paper mill, and additionally, those associated with rendering plants, live-stock houses and night-soil processing plants, with the results so successful that it enables us to calculate the compound odor intensity. Taking the findings into consideration, we have presented a view, on the mechanism of smell sense generation, that (1) the odorant adsorption is caused mainly by physical forces and, in some cases, by chemical forces; the latter should be rather weak, and (2) the surface of olfactory organ is in a state covered with a very thin layer of salt-containing water; the adsorption process is almost the same as a solution process. Turning the view to account, we might understand some such empirical facts that (1) the fatigue as well as recovery of smell sense is easy and (2) the effect of temperature upon the smell sense is hardly observed.