Salivating over chocolate
MAY 01, 2007
DOI: 10.1063/1.2743110
Erich Windhab’s Quick Study item about the complex rheological characteristics of chocolate (Physics Today, June 2006, page 82 ) seems to be missing one ingredient—saliva. Doesn’t the combination of chocolate’s taste and odor stimulate the generation of saliva and thereby affect the fluidity of the product even while it is melting? Therefore, doesn’t this factor alter the conclusions of the study?
More about the Authors
James L. Throne. (jthroneampabay.rr.com) Sherwood Technologies, Inc, Dunedin, Florida, US .
© 2007. American Institute of Physics
