cheil/o medical term

This is a very old term that originally referred to the back of the head, but it now refers to the area of the brain that is responsible for processing sensory information, like the taste of a food, the feel of a person’s hands, or the shape of their body. Cheil can also refer to the inner ear.

Cheil is one of the two main components of the brain that determines our sense of taste, touch, and hearing. The other being the cortex, which is composed of a group of brain cells that are responsible for higher-level cognitive functions. Our sense of taste is processed in the brain’s olfactory region. Our sense of hearing is processed in the brain’s cochlea, which is located in the inner ear.

Cheil is the sense of touch. Cheil can refer to the taste or smell of food. It can also refer to our sense of taste (which is why I say cheil).

In a sense, we can use the terms Cheil (or Cheil) and olfaction to describe the same thing, although these words can also apply to the sense of taste. Cheil is the sense of taste, which is why I say cheil.

The term Cheil is a medical term that the IUPHRC recognizes. It appears that the phrase refers to the sense of taste. It’s the same sense of taste that we use when buying, cooking, and eating food. I personally hate hearing that word in the title of a story, but since it appears in the title of this story, I figure it’s okay.

The term cheil is actually a medical term that refers to the sense of taste. It’s not as specific as IUPHRC recognizes it to be, but its the sense of taste that the IUPHRC recognizes, so that’s what I’ll give it.

cheil is the IUPHRC’s term for the sense of taste. In fact, its the IUPHRC’s term for the sense of taste that they recognize. It’s also the IUPHRC’s term for the taste that they recognize, and I’m not sure why the IUPHRC would think we should give it a title that implies its the same sense.

It is the IUPHRCs term for the sense of taste because the IUPHRCs term for the sense of taste is also the IUPHRCs term for the sense of taste. Im not sure why the IUPHRCs thought we would give it a title that implies its the same sense, but Ill try to explain why in the comments.

Cheil is the IUPHRCs term for taste. It stands for the sense of taste because the IUPHRCs term for the sense of taste is also the IUPHRCs term for the sense of taste. Im not sure why the IUPHRCs thought we would give it a title that implies its the same sense, but Ill try to explain why in the comments.

The IUPHRCs have also suggested that the term Cheil is used because it is a very common expression for taste. While this is a good suggestion, I think the term Cheil is more of a general term for taste.