The discrepancy between structure and function is possibly due, in part, to the presence of functionless taste bodies, useless landmarks in regions where in earlier stages of evolution the taste function may have been of vital importance. Such an explanation has been offered for the presence of taste buds upon the upper surface of the soft palate and upon the walls of the larynx and the vocal cords. But there are at least two other causes for the differences in limits of the taste sense as determined by the different experimenters,—careless and imperfect technic of experimentation and the great individual differences, according to age, race, and other conditions. Just on account of these individual differences it is impossible to define the limits of the taste sense which shall hold for all persons; one can only give averages and avoid the exceptions. Taking the average adult as tested by the two methods, one can say that the taste mechanism includes the following: 1. The superior, or upper, surface of the tongue, with the exception of a patch just back of the tip. The size of this patch, which is insensitive to all taste stimuli, varies considerably with the kind of stimulus used and its intensity. 2. The sides and tip of the tongue. The under surface of the tongue of human beings is said to be insensitive to taste. 3. The soft palate, the uvula, and the tonsils, although the extent of these parts that is sensitive is subject to considerable variation. Kiesow and others fail to find the uvula sensitive at all. 4. The gums, the hard palate, and the mucous membrane of the lips are generally considered to be insensitive to taste. This absence of taste sensitiveness upon the hard palate, or roof of the mouth, is interesting when one considers its close connection with taste in popular speech. To “tickle the palate” with delicious food, to make food “palatable,” are very common, though misleading, expressions. However, two very careful investigators have reported that the lining of the whole mouth cavity, including gums, the lining of the cheeks, the hard palate, and even the teeth, are sensitive to sour stimuli. Acetic acid of full strength was used as a stimulus in these experiments. 5. The epiglottis, parts of the larynx, and the vocal cords are sensitive to taste stimuli. Not only have the taste bodies been discovered in these parts, but certain investigators, by applying solutions of bitter, sweet, etc., have been able to elicit the corresponding sensations from these parts. To these taste organs have been attributed the tastes aroused by certain vapors, such as chloroform, ether, etc.