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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culture is the correct answer in my opinion.
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Answer:
There are many harmful chemicals in the cigarette that increases the red blood count. The compounds that is found in the cigarette are carbon monoxide, and other compounds that decreases the level of oxygen inside the body.
In order to compensate the oxygen level of the body, the body boosts the level of production of red blood blood cells in the body.
hence, the chemical like carbon dioxide and monoxide tends to decrease the level of oxygen in the body and elevated red blood cells.
