AP PSYCHOLOGY

Detailed explanation-1: -Moisture content and fat content are the two key determining factors for texture creation. Content of air, as expressed as structure openness, also plays a critical role in texture creation. Using these parameters as three dimensions, foods can be conveniently grouped for their textural properties.

Detailed explanation-2: -Taste buds can be put out of action by both high and low temperatures. Increasing temperature appears to increase the response to sweetness and decrease it to saltiness and bitterness. Decreasing temperature appears to increase the response to bitterness and decrease the response to sourness.

Detailed explanation-3: -Texture can have a number of effects on taste. For example, the thickness of some foods can affect their taste by slowing the rate of which the flavor and aroma exits the food. If that same food was melted into a liquid, however, it would taste much stronger.

Detailed explanation-4: -Many factors alter taste perception, such as lesions of the oral mucosa, cigarette smoking, radiation, chemotherapy, renal disease, hepatitis, leprosy, hormones, nutrition, use of dentures, medications, and aging. Gum or ice chewing may temporarily help loss of taste.

Detailed explanation-5: -Factors that can cause food to spoil include microbial, chemical and physical reactions which affect the taste, smell and appearance of a product. Microorganisms are common in foods, especially bacteria, yeasts and molds. These microorganisms are all around us and naturally present in some foods.