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Two sets of expanded tables have been compiled for use in determining significance in paireddifference and triangle tests (one-tailed) and in paired-preference tests (two-tailed). One set of tables lists the number of correct responses (or agreeing judgments) for trials ranging from 7-100, at p < 0.05, 0.04, 0.03, 0.02, 0.01, 0.005 and 0.001. These tables are convenient for a quick estimate of significance of laboratory sensory data as well as consumer responses. The second set of tables gives the probabilities of obtaining a given number of correct (or agreeing) judgments in trials ranging from 5-50. These probability tables provide a more precise estimate of significance, which may be needed in more critical research or in making decisions of considerable importance. Some examples are given, with guidelines for the proper use of these tables and the interpretation of significance based upon them.

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SUMMARY–The relative sweetness of sugars and sugar mixtures was studied. In addition to the simple sugars (sucrose, dextrose and fructose), the amino acids, glycine and D, L‐alanine, and the synthetic sweeteners, calcium cyclamate and sodium saccharin, were studied. Using the method of magnitude estimation, considerable data were obtained about relative sweetness over a reasonably wide concentration range. Only two sessions per subject were required to obtain meaningful results. Relative sweetness of the sugars was found to increase with increasing concentration—a pattern quite similar for all the sugars. Changing the reference or reference concentration resulted in shifts in the relative sweetness values for a particular sugar; however, these changes were consistent at all concentrations tested. Slope values for the individual sugars were in good agreement with previously reported results. The individual subjects responses showed a consistent pattern throughout the 10‐month period.Synergistic effects, as much as 20 to 30%, were noted in several sugar mixture combinations but not all concentrations. The data support the concept that there are optimal mixture combinations. The potential applications of these observations are discussed.