Cud population to live and function. Consumption by ruminants of an insufficiently fibrous diet leads to little cud formation and therefore lowered amounts of saliva production. This in turn is associated with rumen acidosis, where the rumen pH can fall to 5 or lower. Rumen acidosis is associated with a lowered appetite which leads to still lower rates of saliva secretion. Eventually, a collapse of the microbial ecosystem in the rumen will occur because of the low pH. Acute rumen acidosis can lead to death of the animal, and will occur if the animal is allowed to eat a diet with
Chewing gum the end of the product’s shelf life, causing the exterior hard candy shell to soften and the interior gum center to harden. The physical and chemical properties of chewing gum impact all aspects of this product, from manufacturing to sensory perception during mastication. The polymers that make up the main component of chewing gum base are hydrophobic. This property is essential because it allows for retention of physical properties throughout the mastication process. Because the polymers of gum repel water, the water-based saliva system in a consumer’s mouth will dissolve the sugars and flavorings in chewing gum, but not the