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 1 4|       animals. Now, among the perceptible elements of the food which
 2 5|       why it is that they are perceptible to all animals in common.~
 3 5|      as has been said before, perceptible also to the lower animals.
 4 6|    however small] should be a perceptible magnitude. For it is impossible,
 5 6|      quality; accordingly not perceptible at all. For these qualities
 6 6|       this supposition, every perceptible object should be regarded
 7 6|   regarded as composed not of perceptible [but of imperceptible] parts.
 8 6|   must [be really composed of perceptible parts], since assuredly
 9 6|     potentially not actually [perceptible e.g.] visible, unless when
10 6|       sense-perception is not perceptible in itself, nor capable of
11 6|        is to be considered as perceptible: for it is both potentially
12 6|       in which they are still perceptible or not perceptible in such
13 6|      still perceptible or not perceptible in such cases. Accordingly
14 6|      to one another, as to be perceptible actually, and not merely
15 7| itself too be less distinctly perceptible than if it were alone, since
16 7|     all cases more distinctly perceptible.~Now, if the two stimuli
17 7|  stronger alone is distinctly perceptible.~Again, the soul would be
18 7|       that all magnitudes are perceptible, but their actual dimensions