3. The writer of the article does not express the view, either directly or by implication, that
[A]. sharply defined classifications of taste are needed.
[B]. more research should be done regarding the molecular constituency of food.
[C]. food values are objectively determined by an expert smeller.
[D]. temperature is an important factor in the value of food.
4. The authors of the book suggest the use of deaf subject because
[A]. deaf people are generally introversive.
[B]. the auditory sense is an important factor in food evaluation.
[C]. they are more fastidious in their choice of foods.
[D]. All types of subjects should be used.
Vocabulary
1. preservation 保鲜,保存
2. sensory appeal 感官的魅力
3. be provocative of 脱颖而出
4. exhaustive 详尽的,无遗漏的
5. discursive 推论的
6. be provocative of 引起争论/兴趣等的
7. crisp 有力的,有劲的
8. perception 感觉,知觉,直觉
9. modality 方式
modality of taste (味)感觉到
10. discrimination 鉴别力
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