The choice of flavoring agents by the physician for the purpose of disguising the unpleasant taste of various drugs appears to rest largely on an arbitrary basis. All too frequently personal experience with flavoring agents is limited to a few random trials in tasting on the part of the individual physician with the cooperation of a friendly pharmacist.
Fantus1 has recently advocated the use of a number of new flavoring agents as being superior to some of the older preparations in common use.
With the purpose in view of extending the meager information available with regard to the relative efficiency of the flavoring agents in common use, a group study has been carried on since 1933 with the students of the medical, dental and nursing classes at the University of Minnesota Medical School as part of the laboratory exercises in pharmacology.
The particular points which we have sought to