The purposes of mastication are to break food down into smaller pieces, to mix food with saliva, and:
a. to move food from the front of the mouth to the pharynx.
b. to regulate speech patterns
c. to facilitate an immune reaction.
d. to provide antibacterial protection.
e. to stimulate taste buds.
e
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As the intake of polyunsaturated fats increases, the need for vitamin E:
a. increases. b. decreases. c. changes in complex ways determined according to intake of antioxidant nutrients. d. there is no known relationship.
A few drops of which of these aromatic flavors distilled from fruits, spices, and other plants are enough to change a food's flavor profile?
A. extracts B. flavored oils C. alcohol D. essences
Which of the following would be considered a part of humoral immunity?
a. Eosinophils b. Natural killer cells c. Plasma cells d. Macrophages
A fatty acid made up of a 16-carbon chain with no double carbon bonds is called a(n)
A. saturated, short-chain fatty acid. B. saturated, medium-chain fatty acid. C. saturated, long-chain fatty acid. D. unsaturated, long-chain fatty acid.