What makes food easier to chew?
tissue made of chondrocytes melanin content nucleotides composing polymers Enzymes in the mouth Pasteurization antigens that cause allergy holding nutrients How hydrated you are
A B C D E F G H
Food enters the mouth and is partially broken down by chewing and by enzymes in saliva.
Food is easier to chew because of enzymes in the mouth
What makes food easier to chew? (A) tissue made of chondrocytes (B) melanin content (C) nucleotides composing polymers (D) Enzymes in the mouth (E) Pasteurization (F) antigens that cause allergy (G) holding nutrients (H) How hydrated you are