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 1 1|            that one distinguishes in food the pleasant from the unpleasant,
 2 1|        perception, both pursue their food, and shun things that are
 3 4|          perceptible elements of the food which animals assimilate,
 4 4|             qua hot or cold that the food assimilated causes these;
 5 4|        however, that the assimilated food supplies nutrition. For
 6 4|       introduced into and blended in food [naturally] on a principle
 7 5|              e.g. those of a certain food] are agreeable as long as
 8 5|             have an appetite for the food, but they are not agreeable
 9 5|         animals that do not like the food itself which yields the
10 5|          degree stimulate animals to food, nor do they contribute
11 5|              exhalation arising from food, being cooled by the coldness
12 5|           perform it is evident. For food, whether dry or moist, though
13 5|      olfactory sense of their proper food from a distance, even when
14 5|            acute perception of their food by its odour.~It is not
15 5|              upon the taste of their food.~The senses making up an
16 5|             first place, we see that food must be composite, since
17 5|              matter is secreted from food, either within the organisms,
18 5|        unmixed, will not suffice for food—for anything which is to
19 5| corporealized [and thus fitted to be food]. But, besides this, we
20 5|        animals have a receptacle for food, from which, when it has