美国作业抄袭：食物

美国作业抄袭：食物

食物中的辣椒素被认为能引起个体的疼痛感和热感。因此，食物本身可能缺乏美感，因为是食物的本质创造了感官体验。把食物本身与美学和艺术表现联系起来，就等于说绘画所用的颜色是艺术。没有人把雕刻用的石头称为艺术。所以在这种背景下，可以说食物和元素本身可能并不是它背后的艺术或审美体验，但一定有其他的元素关联创造了这种体验。食物本身并不是真实的味道，也不是真正的感官感知。例如，考虑桃子的味道和味道。品尝真正的桃子与品尝糖果或口香糖中的桃子的味道是不同的。在实际的桃子中，有不同的感官体验。研究表明，当食物的Brix水平较高时，食物会非常美味。口感和白度是成正比的。brix基本上是指榨汁时的固体。它代表一个百分比。固体将由糖和矿物质组成(莫斯科维茨，2012)。
brix是指植物汁液中含有的固体物质的百分比。这些固体主要由糖和矿物质构成。所以含有实际植物的食物会显示Brix水平。事实上，人们已经确定，如果一种植物生长在健康的土壤中，以一种有机得多的方式获得所需的营养和水分，那么这种植物就有可能变得更健康。事实上，这种植物的brix含量会更高。brix含量越高，这种植物的口感和味道就越好(莫斯科维茨，2012)。对味道乳突的研究似乎表明，像真正的桃子一样的真正的食物将由许多成分组成。这些组成元素的存在使它具有可滴定的酸度。它是由单独的挥发物、糖和酸组成的。因此，当一个人吃了一个真正的桃子，他们会得到一个感官体验，这将根据桃子所处的生长环境的不同而有所不同。一个高品质的生长环境将保证桃子具有良好的Brix水平。

美国作业抄袭：食物

The capsaicin in the food is seen to cause sensations of pain and heat in the individual. The food itself hence might lack aesthetics as it is the nature of the food that creates the sensory experience. Associating food itself as an aesthetic and artistic presentation would be equivalent to stating that the color used in a painting is art. Nobody calls the stone used in creating a sculpture as art. So in this context, it can be said that food and the elements in itself might not be the art or aesthetic experience behind it, but there must be other elemental associations which create the experience. Food elements by themselves are not realistic tastes or real sensory perceptions. For instance, consider the taste and flavour of peach. Tasting an actual peach will be different from tasting the flavour of peach in a candy or a gum. In the actual peach, there are different sensory experiences at work. It has been established in research that when the Brix levels of food are high, then the food would be very tasty. Taste and Brix levels are directly proportional. The brix level basically is the solid that is present when a plant is juiced. It represents a percentage. The solid will be composed of sugar and minerals (Moskowitz, 2012).
The brix level is the percentage of solids present in the juice of a plant. These solids are mostly made up of sugar and minerals”. So a food with the actual plant would show Brix levels. In fact, it has been established that when a plant is grown in healthy soil with the needed nutrients and water in a much more organic way, then the chances are that the plant would be healthier. The plant in fact, would show better brix levels. With higher brix levels, the plant would have more taste and flavour (Moskowitz, 2012). Research on the taste papillae seems to indicate that real food like the real peach would be made of many constituents.The presence of these constituent elements is what gives it a titratable acidity. It is a combination of individual volatiles, sugars, and acids. Therefore, when a person eats a real peach, they will get a sensory experience which will vary based on the form of growth environment that the peach was exposed to. A high quality growth environment would guarantee a peach which has good Brix levels.