The text discusses the properties of flavors and how they are made, focusing on hard and adherent particles versus soft and malleable ones. It explains why certain substances, despite being soft, impart little taste due to their smoothness and inability to stimulate taste buds. Additionally, it describes the anatomical function and versatility of the tongue.
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Flavors are made, mostly consist of salty and acidic properties, which are very suitable because they have firm and hard particles, allowing them to be shaped in countless ways; unlike the soft or delicate parts that commonly bend or retract into themselves for the conditions of the bodies that wish to change their form in any way (such as in Baking, Brewing, Cooking, Roasting, etc.). This was experienced in the mixing of some things. And here, we also believe to have found the reason why soft and weak things, such as rainwater, air, steam, vapors, and similar give so little taste on the tongue. Because they consist of smooth and polished particles, which are very soft and pliable, they neither cut nor prick the taste buds; Or that sometimes the particles are too fine and smaller than the sensory buds that they need to act upon, so it is impossible for them to cause significant movement to the taste nerves. Similarly, some other things, like stones, metals, and the like, are often without taste, because the particles are bound so tightly that they cannot be loosened by the saliva or heat of the mouth. The natural size of the tongue is that it fills the hollowness of the lower jawbone; Even if, due to its softness, it can extend outside the mouth: And thus it has great ability to lick and sip things that are even outside the mouth. Therefore, the Latins have named the tongue Lingua from Lingere, which means to lick.
Translation Notes: 'Lingua' from Latin refers to the tongue, deriving from the act of 'lingere', meaning licking.