A.Right
B.Wrong
C.Not mentioned
A.Right
B.Wrong
C.Not mentioned
开始考试点击查看答案A.Right
B.Wrong
C.Not mentioned
开始考试点击查看答案A.Right
B.Wrong
C.Not mentioned
开始考试点击查看答案A.Right
B.Wrong
C.Not mentioned
开始考试点击查看答案A.Right
B.Wrong
C.Not mentioned
开始考试点击查看答案A.it is good to health to eat food without salt.
B.many people reject low-salt food completely.
C.many people accept low-salt tasteless food reluctantly
D.food with reduced salt tastes better.
开始考试点击查看答案A.how to select subjects and what to do in the research.
B.how to identify supertasters and nontasters.
C.why to limit the number of subjects to 87 persons.
D.why to select more male subjects than female ones.
开始考试点击查看答案A.like the taste of saltiness to block sweet tastes in food.
B.like snack foods as saltiness is their primary flavor.
C.consume less salt because they don't like intensive tastes.
D.like to share salty cheese with nontasters.
开始考试点击查看答案A.They like bitterness in foods as well as saltiness.
B.They like high-salt cheese as it has intense bitter taste.
C.They prefer high-salt cheese, which tastes less bitter.
D.They prefer high-salt cheese as it is good to health.
开始考试点击查看答案A.Taste acuity is genetically determined.
B.Taste acuity is developed over time after birth.
C.Taste acuity is related to one's eye and hair color.
D.B.Taste acuity is developed over time after birth.C.Taste acuity is related to one's eye and hair color.D.Taste acuity is still a mysterious subject in scienc
开始考试点击查看答案注册安全工程师注册安全工程师安全生产技术2013年安全工程师
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