According to Figure 8B-5, in which form is jellyfish preparation most agreeable to an Italian palate?a.rawb.driedc.steamedd.friedAccording to Figure 8B-5, Italian participants were more inclined to eat ______ in ______ dishes.a.a whole jellyfish ... savoryb.jellyfish without tentacles ... sweetc.jellyfish in pieces ... savoryd.a derived jellyfish product ...sweet The least agreeable combination of jellyfish parts to eat was ______ with ______ preparation?a.a whole jellyfish ... rawb.jellyfish without tentacles ... driedc.jellyfish in pieces ... steamedd.a derived jellyfish product ...fried"Figure 8B-5. Italian preferences to jellyfish cuisine. High indicates participants who express an interest in jellyfish for food while Low indicates participants who would never consume jellyfish as food. [Courtesy: Torri et al., 2020] ### Willingness to Eat Under Different Conditions#### Top-Left Graph: Willingness to Eat by Form of the Organism- **Legend:** - Light Gray: Whole organism - Gray: Whole organism without tentacles/oral arms - Dark Gray: In pieces - Black: Derived product- **Graph Description:** - **X-axis:** JCA (Probably refers to a variable such as exposure level) with categories Low, Medium, and High. - **Y-axis:** Willingness to eat (scale from 1 to 7). - **Results:** - **Low JCA:** - Derived product has the highest willingness to eat, followed by in pieces, whole organism without tentacles/oral arms, and whole organism. - **Medium JCA:** - Both derived product and in pieces have the highest willingness to eat, followed by whole organism without tentacles/oral arms, and whole organism. - **High JCA:** - Derived product has the highest willingness to eat, followed by whole organism without tentacles/oral arms, then in pieces, and finally whole organism.#### Top-Right Graph: Willingness to Eat by Ingredient Role- **Legend:** - Light Gray: Single ingredient - Gray: Main ingredient - Black: Secondary ingredient- **Graph Description:** - **X-axis:** JCA with categories Low, Medium, and High. - **Y-axis:** Willingness to eat (scale from 1 to 7). - **Results:** - **Low JCA:** - Willingness to eat is similar for single ingredient and main ingredient, followed by secondary ingredient. - **Medium JCA:** - Secondary ingredient has the highest willingness to eat, followed closely by main ingredient, and then single ingredient. - **High JCA:** - Both main and secondary ingredients have the highest willingness to eat, followed by single ingredient.#### Bottom-Left Graph: Willingness to Eat by Cooking Method- **Legend:** - Light Gray: Raw - Gray: Dried - Dark Gray: Cooked (steamed, in the oven, sautéed) - Black: Fried- **Graph Description:** - **X-axis:** JCA with categories Low, Medium, and High

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Applications and Investigations in Earth Science (9th Edition)

9th Edition

ISBN:9780134746241

Author:Edward J. Tarbuck, Frederick K. Lutgens, Dennis G. Tasa

Publisher:Edward J. Tarbuck, Frederick K. Lutgens, Dennis G. Tasa

Chapter1: The Study Of Minerals

Section: Chapter Questions

Problem 1LR

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According to Figure 8B-5, in which form is jellyfish preparation most agreeable to an Italian palate?
a.raw
b.dried
c.steamed
d.fried

According to Figure 8B-5, Italian participants were more inclined to eat ______ in ______ dishes.
a.a whole jellyfish ... savory
b.jellyfish without tentacles ... sweet
c.jellyfish in pieces ... savory
d.a derived jellyfish product ...sweet

The least agreeable combination of jellyfish parts to eat was ______ with ______ preparation?
a.a whole jellyfish ... raw
b.jellyfish without tentacles ... dried
c.jellyfish in pieces ... steamed
d.a derived jellyfish product ...fried"

Figure 8B-5. Italian preferences to jellyfish cuisine. High indicates participants who express an interest in jellyfish for food while Low indicates participants who would never consume jellyfish as food. [Courtesy: Torri et al., 2020]