JIDO science students association

In order for food to have test,chemicals from the food must first dissolve in saliva. Its only once they have been dissolved in a liquid that the chemicals can be detected by receptors on taste buds.During this process some salivary constituents chemically interact with taste substance,for example salivary buffers e.g (bicarbonate ions)decrease the concentration of free hydrogen ions (sour taste), and there are some salivary proteins which may bind with bitter taste substances.
Here are simple experiment to test this out.Get out a clean towel,and rub your tongue dry;then place some dry food food on your tongue one by one such as bread, groundnut or any other dry food.after this session drinks a glass of water and repeat. Did you feel a difference???