题型:阅读理解 题类:常考题 难易度:普通
广东省珠海市2019-2020学年高一下学期英语期末学业质量监测试卷
When life gives you lemons, make lemonade, yes, and drink all of them. Then you're ready for an adventure.
Researchers from the University of Sussex in England say they have found for the first time experimental evidence that sour tastes lead to more risk-taking behaviour in a paper published on 7 June, 2019.
In the study, 168 volunteers from the UK and Vietnam were given a 20ml solution representing one of the five main taste groups: bitter, salty, sour, sweet and umami. The tasters then took part in a computerized test that measures risk-taking: they got paid to blow up a digital balloon. The more air in the balloon, the more money they could get; they could cash out whenever they wanted. But if the balloon popped or exploded? Bye bye, potential winnings.
When the researchers studied the performance of the volunteers, they found the people who'd tasted sour were much more likely to keep pumping up the balloon compared with people who'd gotten a taste of the other solutions. On average, sour tasters were 39% more likely to push the balloon to its limits than sweet tasters, 20.50% more than bitter, 16.03% more than salty and 40.29% more than umami.
This finding makes a degree of sense—without taking risks, we don't learn anything new. And it is obvious that people with disorders such as anxiety and depression are unwilling to take risks. So, the researchers argue, if you have these disorders, maybe adding more sour foods into your diet could help keep that aversion in check. Then you'd be more likely to take chances, like talking to a stranger, and that will lead to self-improvement.
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