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 1 1 |            regions. That part where food enters we call upper, considering
 2 1 |            which they take in their food, whether the source of supply
 3 2 |            parts, one that by which food is taken in, one that by
 4 2 |          others for receiving their food; or again they may be destitute
 5 6 |     surrounding air supply. For the food has a cooling effect [as
 6 6 |             whereas abstinence from food produces heat and thirst.
 7 6 |            hot, but by the entry of food a motion is set up which
 8 9 |      suffocation? It is not want of food that produces this effect
 9 12|         that it is a product of the food. A consequence also of this
10 14|     intermediate between that where food enters and that where excrement
11 17|     employed both in working up the food and in the passage of the
12 17|          employed in working up the food, while in those of them
13 17| refrigeration. But to prevent their food from impeding these operations
14 17|     respiration they do not take in food, for otherwise suffocation
15 17|    suffocation results owing to the food, whether liquid or dry,
16 17|           oesophagus, through which food passes into what is called
17 17|      windpipe when swallowing their food; the former close down the
18 17|            the epiglottis. When the food has passed, the epiglottis
19 17|           through them and then the food passes in through the mouth;
20 17|            and the seizing of their food is rapid, and their teeth
21 17|         debarred from chewing their food.~
22 18|             simultaneously with the food. Thus crustaceans, like
23 26|             the fluid, of which the food furnishes a constant supply.