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Chewing or mastication is the process by which food is crushed and ground by the teeth. It is the first step in the process of digestion , allowing a greater surface area for digestive enzymes to break down the foods.
It manipulates food for chewing and swallowing as part of the digestive process, and is the primary organ of taste. The tongue's upper surface (dorsum) is covered by taste buds housed in numerous lingual papillae. It is sensitive and kept moist by saliva and is richly supplied with nerves and blood vessels.
Unlike the chelicerae of arachnids, mandibles can often be used to chew food. Mandibulates also differ by having antennae, and also by having three distinct body regions: head, thorax and abdomen. (The cephalothorax (or prosoma) of chelicerates is a fusion of head and thorax.) Amphipod mandible diagram. 1.
In general, arthropods have mouthparts for cutting, chewing, piercing, sucking, shredding, siphoning, and filtering. This article outlines the basic elements of four arthropod groups: insects, myriapods, crustaceans and chelicerates. Insects are used as the model, with the novel mouthparts of the other groups introduced in turn.
A chewing insect has a pair of mandibles, one on each side of the head. The mandibles are caudal to the labrum and anterior to the maxillae. Typically the mandibles are the largest and most robust mouthparts of a chewing insect, and it uses them to masticate (cut, tear, crush, chew) food items.
Researchers at the 2013 Institute of Food Technologists (IFT) Annual Meeting and Expo discussed a recent study that shows when subjects chew almonds thoroughly, their body can absorb more of the ...
The four classical muscles of mastication elevate the mandible (closing the jaw) and move it forward/backward and laterally, facilitating biting and chewing. Other muscles are responsible for opening the jaw, namely the geniohyoid , mylohyoid , and digastric muscles (the lateral pterygoid may play a role).
Saliva moistens and softens food, and along with the chewing action of the teeth, transforms the food into a smooth bolus. The bolus is further helped by the lubrication provided by the saliva in its passage from the mouth into the esophagus. Also of importance is the presence in saliva of the digestive enzymes amylase and lipase.