A History of Hindu Chemistry from the Earliest Times to the Middle of the Sixteenth Century A.D. v1.c10.t7.17
A History of Hindu Chemistry from the Earliest Times to the Middle of the Sixteenth Century A.D. v1.c10.t7.17
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v1.c10.t7.17
“2 Savour. It is a peculiar quality, to be apprehended only by the organ of taste; and abides in two substances, earth and water. It is a characteristic quality of the last; and in it is sweet. It is perpetual in atoms of water; not so in aqueous products. In earth it is variable, and six sorts are distinguished: sweet, bitter, pungent, astringent, acid, and saline.