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  3. A Polish proverb claims that fish, to taste right, should swim three times—in water, in butter and in wine. The early efforts of

A Polish proverb claims that fish, to taste right, should swim three times—in water, in butter and in wine. The early efforts of

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问题       A Polish proverb claims that fish, to taste right, should swim three times—in water, in butter and in wine. The early efforts of the basic scientists in the food industry were directed at improving preparation, preservation, and distribution of safe and nutritious food. Our memories of certain foodstuffs eaten during the World War II suggest that, although these might have been safe and nutritious, they certainly did not taste right. Nor were they particularly appetizing in appearance or smell. This neglect of the sensory appeal of foods is happily becoming a thing of the past. Now, in the book Principles of Sensory Evaluation of Food, the authors hope that it will be useful to food technologists in industry and also to others engaged in research into problem of sensory evaluation of foods. An attempt has clearly been made to collect every possible piece of in formation that might be useful, more than one thousand five hundred references being quoted. As a result, the book seems at first sight to be an exhaustive and critically useful review of the literature. This it certainly is, but this by no means is its only achievement, for there are many suggestions for further lines of research, and the discursive passages are crisply provocative of new ideas and new ways of looking at established findings①.
      Of particular interest is the weight given to the psychological aspects of perception, both objectively and subjectively. The relation between stimuli and perception is well covered, and includes a valuable discussion of the uses and disadvantages of the Weber fraction in evaluation of differences. It is interesting to find that in spite of many attempts to separate and define the modalities of tastes, nothing better has been achieved that the familiar classification into sweet, sour and bitter. Nor is there as yet any clear-cut evidence of the physiological nature of the taste stimulus. With regard to smell, systems of classification are of little value because of the extraordinary sensitivity of the nose and because the response to the stimulus is so subjective. The authors suggested that a classification based on the size, shape and electronic status of the molecule bear the merit for further investigation, as does the theoretical proposition that weak physical binding of the stimulant molecule to the receptor site is a necessary part of the mechanism of stimulation②.
      Apart from taste and smell, there are many other components of perception of the sensations from food in the mouth. The basic modalities of pain, cold, warmth and touch, together with vibration sense, discrimination and localization may all play a part, as of course, does auditory reception of bone-conducted vibratory stimuli from the teeth when eating crisp or crunchy foods. In this connection the authors rightly point out that this type of stimulus requires much more investigation, suggesting that a start might be made by using subjects afflicted with various forms of deafness. It is well known that extraneous noise may alter discrimination, and the attention of the authors is directed to the work of Prof H.J. Eysenck on the "stimulus hunger" of extroverts and the "stimulus avoidance" of introverts.
Why does the authors of the book suggest the use of a deaf subject?
选项 A、Deaf people are generally not so sociable.
B、The auditory sense is an important factor in food evaluation.
C、They are more critical in their choice of foods.
D、All types of subjects should be used.
答案D
解析 推理判断题。专著作家利用聋子做心理受试，原因B 。文章只是在最后一句话提到这种做法是顺应丁H．J．Eysenck教授的理论，外向的人对刺激敏感，内向的人对刺激有回避态度。选项A 本身很武断，一刀切，故排除。选项C 说耳聋的人对食物更挑剔，在文中没有证据支持；选项D 貌似全面，但是文中根本没有暗示；采用不同程度的耳聋的受试，只是为了避免额外噪音的干扰而引起的不准确，根据文章最后一句话“extraneous Noise may alter discrimination”，可知外部声音可以改变区分度。所以听觉在
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