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:
In the visual system, the convergence of information is due to the fact that each cell of the retinal ganglion cell can demonstrate that information it sends to the brain comes from many photoreceptors (option B).
Explanation:
The retina is a structure formed by photoreceptors, called cones and rods. The photoreceptors attached to each retinal ganglion cell can form its visual reception field, while the group of ganglion cells that reach a specific area of the brain form the brain cell reception field.
In the visual system, convergence occurs because the receptive field of several photoreceptors reaches a retinal ganglion cell, and a group of ganglion cells reaches a brain cell to form its receptive field, so the<u> information that retinal ganglion cell sends to the brain comes from many photoreceptors</u>.
The other options are not correct because convergence:
<em> A. It does not depend on all the information seen in the visual field.
</em>
<em> C. It does not depend on the sum of the amount of light it receives.
</em>
<em> D. It does not imply the amount of action potentials.
</em>
<em> E. There are no connections with other ganglion cells.</em>
