Why is there no acute taste?
Because “acute”, as well as “mint”, “fresh”, “burning”, “cool” – these are the characteristics of not taste, but temperature. In a person’s language there are not only cells that capture the taste, but also cells responsible for recognizing the heat of food. So, it is precisely thermal receptors, and not taste: substances contained in pepper, garlic, onion, etc., react to “sharp” and “mint” products. P. They “deceive” the body, forcing to feel a burning sensation in the tongue, as from severe heating (or cool, if you eat a mint leaves). By the way, the most comfortable for food is the temperature of the dish of about 37 degrees, that is, close to body temperature. Find out what common products cannot be stored in the refrigerator.
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