Using eight highly trained Ss, sensitivity to near threshold levels of NaQ was significantly greater at solution temperatures of 22°and 3t>C than at 0°o r 55°C. Perceived intensity increased linearly with concentration (0.04'10-0.64'10 NaCl) at all four solution temperatures, with the two lower considered slightly more intense than the two higher temperatures. Biomodal distributions were obtained for hedonic judgments at all temperatures, with three Ss showing greater liking and five Ss showing greater disliking of increasing concentrations. Parotid salivary flow was inversely related to the taste sensitivity, i.e., significantly lower flow rates were obtained for the intermediate than for the hot or cold solutions, independent of salt content. When solution temperature was O°C, the minimum temperature of the oral cavity was 9°_20°C; when solution temperature was 55°C, the maximum temperature of the oral cavity was 46°49°C. Over 100 years ago, Camerer (1869) reported that the salty taste of NaCI was most intense between 10°and 20°C, when 30-cc portions were placed in the mouth. Kiesow (1896) merely reduced the oral aliquot to 10 cc and observed that all taste substances became more intense as the solution temperature was elevated. In an attempt to clarify this apparent discrepancy, Komoru (1921) irrigated the tongue with 200-500 cc of solution and found that thresholds for NaCl, sucrose, quinine, and tartaric acid were lower at 30°a nd 40°C, and higher at 10°and 20°C. Cinaglia (1916) further reduced the stimulus quantity to 1 cc, which was placed directly on the tongue, and observed no change in taste thresholds with solution temperatures at 17°, 37°, and 50°C or in reaction times. The interpretation of reaction time data for stimuli at varying temperatures is problematic, especially since studies such as those by McFadden (1937) concluded that reaction time to the taste of NaCI was longer at 3°, 15°, and 23°C than at 37°, 47°, and 52°C, but was independent of the stimulus concentration. Goudriaan (1930) presented stimuli via a Geschmackslupe which restricts the flow of solution to a specified region of the tongue and found that intensity of the taste of