News of chews: the optimization of mastication

R. McNeill Alexander
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R. McNeill Alexander: the School of Biology, University of Leeds

Nature, 1998, vol. 391, issue 6665, 329-329

Abstract: In chewing food, we break it into small fragments that are mixed with saliva to form a soft ball, or ‘bolus’. A new study reveals that the number of chews is optimized for particular foods — too few, and the bolus doesn't stick together; too many, and it begins to fall apart.

Date: 1998
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DOI: 10.1038/34775

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