1.Tongue :
Food enters the mouth where the first stage of the digestive process takes place, through the action of the tongue and the secretion of saliva. The tongue is a muscular organ made up of muscles and muscles, and the first sensory details are derived from the taste buds in the papillae. If the taste is compatible, the tongue will begin to function, controlling the oral food that stimulates saliva secretions from the salivary glands. Liquid quality of saliva will help digestion and the content of its enzyme will begin to break down food in the mouth. The first part of a diet that needs to be broken down is carbohydrate starch (the enzyme amylase in saliva).
The tongue is attached to the bottom of the mouth by a flexible band called the frenum and this gives it a great deal of food trickery (and speech); the width of the frenum is well controlled by the activity of several muscles and is limited to its external diameter by the extension of the frenum. Two sets of tongue, four internal muscles that emerge from the tongue and are involved in its formation, and four external muscles found in the bone that correspond to its movement.
2.Taste:
Taste is a chemical treatment that occurs at specific taste receptors, contained in structures called taste buds in the mouth. The most subtle taste is the upper (dorsum) of the tongue. The function of taste detection is important to help prevent harmful or rotten food from being eaten. There are also taste buds in the epiglottis and in the upper part of the gorge. The taste buds are not retained by the facial nerve branch of the chorda tympani, as well as the glossopharyngeal nerve. Taste messages are sent through these cranial nerves in the brain. The brain can distinguish between the chemical signals of food. These five basic preferences are referred to as salt, sour, bitter, sweet, and umami. The presence of salt and acidity makes the control of the balance of salt and acid. Acquisition of salt warns of toxins - many plant preservatives are toxic chemicals. Pleasure directs those foods that will provide energy; the initial breakdown of carbohydrates that provide energy with salivary amylase creates a sweet taste because light sugars are the first result. The taste of umami is thought to indicate a diet rich in protein. The sour taste is acidic which is often found in the wrong diet. The brain has to decide very quickly whether food should be eaten or not. It was a discovery in 1991, describing the first receptive recipients who help promote research into taste. Olfactory receptors are found in the nasal cell areas that bind chemicals that allow for the detection of odors. It is thought that signals from receptor receptors work in conjunction with those from the nose, creating the impression of complex food flavors.
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