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第三篇Some People do Not"的相关试题:
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第三篇
Some People do Not Taste Salt Like Others
Low-salt foods may be harder for some people to like than others,according to a study by a Penn State
College of Agricultural Sciences food scientist. The research indicates that genetic factors influence some of
the difference in the levels of salt we like to eat.
Those conclusions are important because recent,well-publicized efforts to reduce the salt content in
food have left many people struggling to accept fare that simply does not taste as good to them as it does to
others,pointed out John Hayes,assistant professor of food science,who was lead investigator on the study.
Diets high in salt can increase the risk of high blood pressure and stroke.That is why public health ex-
perts and food companies are working together on ways to help consumers lower salt intake through foods that
are enjoyable to eat. This study increases understanding of salt preference and consumption.
The research involved 87 carefully screened participants who sampled salty foods such as soup and
chips,on multiple occasions,spread out over weeks.Test subjects were 45 men and 42 women,reportedly
healthy,ranging in age from 20 to 40 years.The sample was composed of individuals who were not actively
modifying their dietary intake and did not smoke cigarettes.They rated the intensity of taste on a commonly
used scientific scale,ranging from barely detectable to strongest sensation of any kind.
"Most of us like the taste of salt. However,some individuals eat more salt,both because they like the
taste of saltiness more,and also because it is needed to block other unpleasant tastes in food."said Hayes.
"Supertasters,people who experience tastes more intensely,consume more salt than do nontasters.Snack
foods have saltiness as their primary flavor,and at least for these foods,more is better,so the supertasters
seem to like them more."
However,supertasters also need higher levels of salt to block unpleasant bitter tastes in foods such as
cheese,Hayes noted."For example,cheese is a wonderful blend of dairy flavors from fermented milk,but
also bitter tastes from ripening that are blocked by salt,"he said."A supertaster finds low-salt cheese un-
pleasant because the bitterness is too pronounced．"
Hayes cited research done more than 75 years ago by a chemist named Fox and a geneticist named
Blakeslee,showing that individuals differ in their ability to taste certain chemicals.As a result,Hayes ex-
plained,we know that a wide range in taste acuity exists,and this variation is as normal as variations in eye
and hair color.
"Some people,called supertasters,describe bitter compounds as being extremely bitter,while others,
called nontasters,find these same bitter compounds to be tasteless or only weakly bitter."he said."Re-
sponse to bitter compounds is one of many ways to identify biological differences in food preference because
supertastmg is not limited to bitterness."
In Paragraph 6,the word"pronounced"is closest in meaning to_________.
A.weary
B.strong
C.weak
D.strange
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第二篇
Some People do Not Taste Salt Like Others
Low-salt foods may be harder for some people to like than others,according to a study by a Penn State
College of Agricultural Sciences food scientist.The research indicates that genetic factors influence some of
the difference in the levels of salt we like to eat.
Those conclusions are important because recent,well-publicized efforts to reduce the salt content in food
have left many people struggling to accept fare that simply does not taste as good to them as it does to others,
pointed out John Hayes,assistant professor of food science who was lead investigator on the study.
Diets high in salt can increase the risk of high blood pressure and stroke.That is why public health ex-
perts and food companies are working together on ways to help consumers lower salt intake through foods that
are enjoyable to eat.This study increases undersfanding of salt preference and consumption.
The research involved 87 carefully screened participants who sampled salty foods such as soup and
chips,on multiple occasions,spread out over weeks.Test subjects were 45 men and 42 women,reportedly
healthy,ranging in age from 20 to 40 years.The sample was composed of individuals who were not actively
modifying their dietary intake and did not smoke cigarettes.They rated the intensity of taste on a commonly
used scientific scale,ranging from barely detectable to strongest sensation of any kind.
"Most of us like the taste of salt.However,some individuals eat more salt,both because they like the
taste of saltiness more,and also because it is needed to block other unpleasant tastes in food,"said Hayes.
"Supertasters,people who experience tastes more intensely,consume more salt than nontasters do.Snack
foods have saltiness as their primary flavor,and at least for these foods,more is better,so the supertasters
seem to like them more."
However,supertasters also need higher levels of salt to block unpleasant bitter tastes in food such as
cheese,Hayes noted."For example,cheese is a wonderful blend of dairy flavors from fermented milk,but al-
so bitter tastes from ripening that are blocked by salt,"he said."A supertaster finds low-salt cheese unpleasant
because the bitterness is too pronounced."
Hayes cited research done more than 75 years ago by a chemist named Fox and a geneticist named
Blakeslee,showing that individuals differ in their ability to taste certain chemicals.As a result,Hayes ex-
plained,we know that a wide range in taste acuity exists,and this variation is as normal as variations in eye
and hair color.
"Some people,called supertasters,'describe bitter compounds as being extremely bitter,while others,
called nontasters,find these same bitter compounds to be tasteless or only weakly bitter,"he said."Response
to bitter compounds is one of many ways to identify biological differences in food preference because super-
tasting is not limited to bitterness."
It can be inferred from the last paragraph that taste acuity is_______.
A.identified with certain chemicals
B.developed over time after birth
C.related to one's eye and hair color
D.genetically determined
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第三篇
Ants Have Big Impact on Environment as " Ecosystem Engineers"
Research by the University of Exeter has revealed that ants have a big impact on their local environment
as a result of their activity as"ecosystem engineers"and predators.The study,published in the Journal of
Animal Ecology,found that ants have two distinct effects on their local environment?
Firstly.throuah moving the soil by nest building activity and by collecting food they affect the level of
nutrients in the soil.This can indirectly impact the local populations of many animal groups,from decomposers
to species much higher up the food chain.
Secondly,they prey on a wide range of other animals,including larger prey which can be attacked by
vast numbers of ant workers.
Dirk Sanders,an author of the study from the university's Centre for Ecology and Conservation,said,
"Ants are very effective predators which thrive in huge numbers.They're also very territorial and very ag-
gressive,defending their resources and territory against other predators.All of this means they have a strong
influence on their surrounding area."
"In this research,we studied for the first time how big this impact is and the subtleties of it.What we
found is that despite being predators,their presence can also lead to an increase in density and diversity of
other animal groups.They genuinely play a key role in the local environment,having a big influence on the
grassland food web,"Sanders said.
The study,carried out in Germany,studied the impact of the presence of different combinations and den-
sities of black garden ants and common red ants,both of which can be found across Europe,including the
UK. It found that a low density of ants in an area increased the diversity and density of other animals in the
local area,particularly the density of herbivores and decomposers.At higher densities ants had no or the op-
posite effect,the predation counteracting the positive influence.
Dr Frank van Veen,another author on the study,said:"What we find is that the impact of ants on soil
nutrient levels has a positive effect on animal groups at low levels,but as the number of ants increases,their
predatory impacts have the bigger effect一thereby counteracting the positive influence via ecosystem
engineering.
Ants are important components of the ecosystem not only because they constitute a great part of the ani--
mal biomass but also because they act as ecosystem engineers.Ant biodiversity is incredibly high and these
organisms are highly responsive to human impact,which obviously reduces its richness.However,it is not
clear how such disturbance damages the maintenance of ant services to the ecosystem.Ants are important in
below ground processes through the alteration of the physical and chemical environment and through their
effects on plants,microorganisms,and other soil organisms.
What still remains unclear about ants,according to the last paragraph?
A.What roles ants play in the ecosystem in which they live.
B.How ants affect the animal diversity in a given ecosystem.
C.How human activities affect ants'influence on a given ecosystem.
D.How ants alter the physical and chemical environment.
