The Taste and Texture are often the two most important reasons specific foods are consumed in North America.
The taste matters as it is the most important factor that determines food selection or preference. Its a type of pleasure people experiences when eating a particular food.
The appearance and texture of food is the second major factor. These sensory aspects are thought to influence, in particular or specific food choice.
The factors such as- taste, odor, appearance, texture, temperature, sound, and trigeminal nerve which together constitute flavor are sensory features of a food which people use to assess palatability. The Palatability is the hedonic evaluation of odor-sensory food cues under standardized conditions.
To learn more about trigeminal nerve here
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Answer: streptococcus pneumonia infection
In the case of streptococcus
pneumonia infection, the lungs become inflamed
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which the alveoli and bronchial passages become plugged with thick fluid or
exudates where the lungs are unable to stretch and partially obstructed. The symptoms
includes colds, high fever, severe chills, headache, cough, and chest pain.
Mostly, bacteria, virus, and fungi cause it.</span>
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