ABSTRACT
Trygg Engen, also at Brown, was an early convert to magnitude estimation . His friendship with Pfaffmann and with those of us who were Pfaffmann's students introduced us to the method. McBurney's (1966) use of magnitude estimation to continue his work on the effects of adaptation to NaCl was, I believe, the earliest publication using magnitude estimation with taste. Two years later, I used magnitude estimation to continue study of the water taste (Bartoshuk , l968) . Both McBurney and I learned what so many others have. With magnitude estimation , we learned much more about taste than we could have with threshold methodology , and we learned it in a lot less time.
