Effect of changes in pH, in osmolarity, or in temperature on food intake.
The thermogenic potential of food is one of the most likely factors to offer a basis for quantitative control of food intake, and is probably the one best fitted to serve as an intrinsic food factor.
D000136:Acid-Base Equilibrium; D000818:Animals; D001833:Body Temperature Regulation; D002149:Energy Intake; D005247:Feeding Behavior / Q000502:physiology*; D006801:Humans; D006863:Hydrogen-Ion Concentration; D009994:Osmolar Concentration; D013696:Temperature; D014882:Water-Electrolyte Balance