Avani Dave, Jai Hind College On average, more than one-half of all the existing insect species are considered to be herbivorous, meaning, these insects feed on plants to derive nutrition, making them an essential contributor to the food chain. Despite their critical herbivorous nature, the terrestrial domain of our world is flourishing from the mossy […]
Deivayanai V.C, Rajalakshmi Engineering College The term flavor is to define the sensory identification of an edible item. Flavors arise due to biosynthetic function and metabolisms in the organism. Flavor enhancers may be synthetic or natural compounds that are mixed with food to enhance their original flavor. This method of flavor enhancement first originated in […]
Anannya Roy, Amity University Kolkata Taste is one of our most important senses. Without it, we would never know the pleasure of eating ice cream on a hot summer afternoon and drinking our favorite tea while reading a Jane Austin classic. Memory retrieval is the basic ability of organisms to make use of acquired and […]
Priasha Dutta, Amity University Kolkata Imagine visualizing alphabets or numbers in various colors when they are printed in black! Or imagine the shape “circle” bringing the taste of blueberries or the word “textbook” smelling like ground pepper! These may sound absurd but are forms of an extremely unique health condition that exists in less than […]
