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Detection thresholds to warming and cooling were measured in 13 regions of the body in 60 adults aged between 18 and 88 years. From these thresholds were constructed maps of thermal sensitivity homologous to body maps of spatial acuity (in the older literature two-point discrimination), long known to the somatosensory scientist. Maps of cold and warm(More)
Spatial acuity of the skin of the fingertip deteriorates markedly with age, as assessed by 2-point thresholds measured with a forced-choice method in 80 subjects between the ages of 18 and 91 years. This loss of "minimum separable" acuity appears to be pervasive, demonstrably affecting many middle-aged and a great majority of the elderly persons tested.(More)
Three types of measurement were employed to assess the effects of aging on nasal irritation (common chemical sense). These were measurement of detection threshold of CO2 mixed with air, measurement of the threshold concentration of CO2 that causes a transient reflex apnea, and measurement of the suprathreshold perceived strength of five levels of CO2 by the(More)
Spatial acuity of the touch sense and its variation in aging came under psychophysical scrutiny at the fingertip and control body sites. Acuity is viewed as encompassing the discrimination of four features of simple stimulus configurations: (11) discontinuity (gaps in lines or disks), (2) locus on the skin, (3) length (or area), and (4) orientation (e.g.,(More)
Spatial acuity over 13 regions of the body was assessed cross-sectionally in 122 male and female subjects between 8 and 87 years of age. Of two measures, the primary one was a threshold for detecting a gap between two points (a refinement of the conventional two-point threshold). The secondary one was a threshold of point localization in 7 of these 13 body(More)
Olfactory thresholds of elderly persons (over 65 years) average one to two orders of magnitude higher than those of young adults (under 30 years). Past studies reveal enormous spreads (typically about three orders of magnitude) of individual thresholds within each age group and extensive overlap between the two groups--enough to question how typically(More)
The sweetness of sucrose depends on the temperature as well as the concentration of a solution. The main effect is that relatively low concentrations gain sweetness as temperature increases. This effect diminishes with progressively higher concentration and finally becomes negligible at about 0.5 M. At this concentration the various functions that relate(More)