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:
Parietal lobe is responsible in discriminating two things by the sense of touch only.
Explanation:
Among the major cerebral cortex lobes in the mammal’s brain, Parietal lobe is situated at the upper level of temporal lobe and is located behind the central sulcus and frontal lobe. It is mainly responsible for the sensory information integration from various parts of our body and connection between them.
It can help in discriminating two objects by sense of touch, and it can localize the touch. Some of its portions are responsible for visuospatial processing.
Skeleton muscles relay on contractions to move the bone they are attached to so it can contract and relax
Answer:
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