In order that man could distinguish the sort of food that he eats the menorgs created within him a sense of taste to make known the different flavors of it.

This was accomplished by the erection of machinery extending from his mouth to his brain.

In building man the menorgs used a large assortment of chemicals. They showed marvelous ingenuity in the methods they adopted to both construct and operate the machinery of man as well as the methods of obtaining the chemicals needed for the purpose.

The growth of a human being is caused, first, by the power of suction which draws into itself external substances and second by the nature of the substances which it draws into itself.

The nature of these substances must not only be of the quality needed for the building and operating process but must also contain elements that will increase the power of suction also.

The food man eats supplies, to a large extent, the substances for building, heating and power purposes.

Science states that man is composed of sixteen different elements, namely, Oxygen, Carbon, Hydrogen, Nitrogen, Calcium, Phosphorus, Sulphur, Sodium, Chlorine, Fluorine, Potassium, Magnesium, Iron, Iodine, Silicon, Manganese, Iodine.

In the food man eats can be found in varying proportions these same sixteen elements, which are grouped together into four general classes, namely: Carbohydrates, Fats, Proteins and Mineral Salts.

There are numerous changes food must undergo before the essence of it can be absorbed by the cells of the body and used for growth, heat and power.

If it were not for the difference in density which causes Penetrability there could be no change in the substances at all.

Without Suction there would be no way to draw food into man and no way to distribute it to the different parts of the body.

The mouth is the first Suction station that food is drawn into and as soon as it enters Suction begins to re-arrange the substances for assimilation.

In order that solid food can be made penetrable the menorgs built and utilized three pairs of salivary glands which secrete saliva that moistens the food and changes it into liquid form.

One pair of these glands is located beneath the tongue, another pair under the jaw and the third pair just below and slightly in front of the ears.

These glands are connected with the mouth by ducts which allow the saliva to be drawn into the mouth by suction.

Combining solid and liquid substances with saliva causes a flavor which enables man to distinguish different kinds of food when brought into contact with his sense of taste.

The more the food is mashed up through the process of mastication when in the mouth the more pronounced becomes the flavor because the more essence of the substances eaten reaches the mental organisms of taste.

The sense of taste is located in the mouth and particularly in the end and upper side of the tongue and the roof of the mouth.

The tongue is composed largely of muscles which allow it to be moved freely in different directions. It is covered with papillae, some of which are connected with the sense of taste and are known as taste buds. The tongue also contains numerous blood vessels and mental organisms and also glands which secrete a liquid substance to keep it moist.

While taste distinguishes many different flavors they can as a whole be classified under four heads—sweet, sour, salt and bitter.

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