2012年最全的职称英语历年真题及答案1(11)

2012年最全的职称英语历年真题及答案1

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 tensely, 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 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 unpleasant because the bitterness is too pronounced6.

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 explained, 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 weary bitter," he said. "Response to bitter compounds is one of many ways to identify

biological differences in food preference because supertasting7 is not limited to bitterness.

36. John Hayes pointed out that __________.

A. food with less salt tastes better.

B. many people make efforts to accept low-salt food.

C. many people never eat low-salt food.

D. it is good to health to eat food without salt.

37. The fourth paragraph briefly describes______?

A. how the subjects were selected and what they were asked to do.

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