Chewing
Chewing (mastication)
Chewing or mastication is the process by which food is crushed and ground by teeth. It is the first step of digestion, and it increases the surface area of foods to allow a more efficient break down by enzymes.
Pronunciation
- /ˈtʃuː.ɪŋ/
Etymology
The term "chewing" comes from the Old English ceowan, which means to chew. It is a common term in many languages.
Process
During the process of chewing, the food is positioned by the cheek and tongue between the teeth for grinding. The muscles of mastication move the jaws to bring the teeth into intermittent contact, repeatedly occluding and opening. As chewing continues, the food is made softer and warmer, and the enzymes in saliva begin to break down carbohydrates in the food.
Related Terms
- Digestion: The process by which food is broken down into simple chemical compounds that can be absorbed and used as nutrients or eliminated by the body.
- Enzyme: A substance produced by a living organism which acts as a catalyst to bring about a specific biochemical reaction.
- Cheek: The inner side of the cheek, often referred to as the buccal mucosa, is covered by a mucous membrane.
- Tongue: A muscular organ in the mouth of most vertebrates that manipulates food for mastication.
External links
- Medical encyclopedia article on Chewing
- Wikipedia's article - Chewing
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