（雅思精讀）Whypeoplefallformisinformation

如果大家想進(jìn)入國(guó)外大學(xué)，那么基本上都需要準(zhǔn)備語(yǔ)言成績(jī)，下面是由小編為大家整理的“【雅思精讀】Why people fall for misinformation”，僅供參考，歡迎大家閱讀本文。

In 1901, David Hnig published a paper that forever changed our understanding of taste. His research led to what we know today as the taste map: an illustration that divides the tongue into four separate areas. According to this map, receptors at the tip of our tongues capturesweetness, bitterness is detected at the tongues base, and along the sides, receptors capture salty and sour sensations. Since its invention, the taste map has been published in textbooks and newspapers. The only problem with this map, is that its wrong. In fact, its not even an accurate representation of what Hnig originally discovered. The tongue map is a common misconception -- something widely believed but largely incorrect. So where do misconceptions like this come from, and what makes a fake fact so easy to believe?

1901 年，大衛(wèi)哈尼格 （David Hnig）發(fā)表的一篇論文永遠(yuǎn)地改變了我們對(duì)味覺(jué)的理解。從他的研究中誕生了我們現(xiàn)在所謂的味覺(jué)圖：一張把舌頭劃分為 四個(gè)獨(dú)立區(qū)域的示意圖。根據(jù)這張示意圖，舌尖的受體捕捉甜味，舌根檢測(cè)苦味，舌頭兩側(cè)的受體捕捉咸味和酸味。自發(fā)明以來(lái)，味覺(jué)圖被陸續(xù)刊登在了各類(lèi)教科書(shū)和報(bào)紙上 這張圖唯一的問(wèn)題是它是錯(cuò)誤的。事實(shí)上，它甚至沒(méi)有準(zhǔn)確地代表哈尼格原本的發(fā)現(xiàn)。味覺(jué)圖是個(gè)常見(jiàn)的錯(cuò)誤觀(guān)念雖然廣為人信，卻又在很大程度上不準(zhǔn)確。像這樣的錯(cuò)誤觀(guān)念是從哪來(lái)的？虛假信息又為什么能讓人如此輕易地信以為真？

paper: 論文

illustration [.?l?stre??(?)n] n. (書(shū)、雜志等中的) 插圖；圖示

divide ... into ... 把分成

receptor [r?sept?r] n. 感受器；受體

capture v. 捕捉

detect v. 檢測(cè)

common adj. 常見(jiàn)的

misconception n. 錯(cuò)誤觀(guān)念

widely believed: 廣為人信

largely incorrect: 在很大程度上不準(zhǔn)確

fake fact: 偽事實(shí)

Its true that the tongue maps journey begins with David Hnig. As part of his dissertation at Leipzig University, Hnig analyzed taste sensitivities across the tongue for the four basic flavors. Using sucrose for sweet, quinine sulfatefor bitter, hydrochloric acid for sour, and salt for salty, Hnig applied thesestimuli to compare differences in taste thresholds across a subjects tongue. He hoped to better understand the physiological mechanisms that affected these four flavors, and his data suggested that sensitivity for each taste did in fact vary across the tongue. The maximum sensation for sweet was located at the tongues tip; bitter flavors were strongest at the back; salt was strongest in this area and sour at the middle of the tongues sides. But Hnig was careful to note that every sensation could also be tasted across the tongue, and that the areas he identified offered very small variations inintensity.

味覺(jué)圖的旅程的確是從大衛(wèi)哈尼格開(kāi)始的。他在萊比錫大學(xué)的學(xué)位論文中分析了舌頭各部位對(duì)四種基本味道的敏感度。他用蔗糖測(cè)甜味，用硫酸奎寧測(cè)苦味，用鹽酸測(cè)酸味，用鹽測(cè)咸味。哈尼格用這些刺激來(lái)比較被試者舌頭各處味覺(jué)閾值的差異。他希望能更好地理解影響這四種味覺(jué)的生理機(jī)制，而他的數(shù)據(jù)顯示，舌頭各部位對(duì)每種味道的敏感度確實(shí)存在差異。對(duì)甜味最敏感的是舌尖；對(duì)苦味最敏感的是舌根；咸味在這個(gè)區(qū)域最強(qiáng)，而酸味則在舌頭兩側(cè)的中間。但是哈尼格謹(jǐn)慎地指出舌頭的各個(gè)部位都能?chē)L出所有的味道，而且他劃分出的區(qū)域之間敏感度差異非常小。

dissertation [.d?s?rte??(?)n] n. 專(zhuān)題論文；學(xué)位論文

sensitives n. 敏感度

flavor n. 味道

sucrose [su.kro?s] n. 蔗糖

quinine [kwa?na?n] sulfate [s?l.fe?t] 硫酸奎寧

hydrochloric acid [?ha?dr??kl?r?k s?d] 鹽酸

apply [?pla?] v. 使用

stimuli (stimulus的復(fù)數(shù)) [?st?mj??la?] n. 刺激

taste threshold 味覺(jué)閾值

physiological [.f?zi?lɑd??k(?)l] adj. 生理的

mechanism [mek?.n?z?m] n. 機(jī)制

was located at: 位于

note v. 指出

identify v. 劃分；區(qū)分

variation n. 變化；差異

intensity n. 強(qiáng)度

Like so many misconceptions, the tongue map represents a distortion of its original source, however, the nature of that distortion can vary. Some misconceptions are comprised of disinformationfalse informationintentionally designed to mislead people. But many misconceptions, including the tongue map, center on misinformation false or misleading information that results from unintentional inaccuracy.

跟其它很多錯(cuò)誤觀(guān)念一樣，味覺(jué)圖是對(duì)最初來(lái)源的一種曲解，然而這種曲解的性質(zhì)可能存在差異。有些錯(cuò)誤觀(guān)念是由謠言組成的刻意設(shè)計(jì)出來(lái)以誤導(dǎo)人們的虛假信息。但包括味覺(jué)圖在內(nèi)的很多錯(cuò)誤觀(guān)念圍繞的是錯(cuò)誤信息因無(wú)意的失實(shí)導(dǎo)致的錯(cuò)誤或誤導(dǎo)性信息。

distortion [d?st?r?(?)n] n. 曲解

nature n.性質(zhì)

vary v. 發(fā)生變化；產(chǎn)生差距

disinformation n. 虛假信息；謠言

intentionally adv. 有意；故意

mislead v. 誤導(dǎo)

unintentional adj. 無(wú)意的

inaccuracy n. 誤差；不準(zhǔn)確的信息

Misinformation is most often shaped by mistakes and human error, but the specific mistakes that lead to a misconception can be surprisingly varied. In the case of the tongue map, Hnigs dissertation was written in German, meaning the paper could only be understood by readers fluent in German and well versed in Hanigs small corner of academia. This kicked off a game of telephone that re-shaped Hings research every time it was shared with outside parties. Less than a decade after his dissertation, newspapers were falsely insisting that experiments could prove sweetness was imperceptible on the back of the tongue.

最常見(jiàn)的錯(cuò)誤信息是由差錯(cuò)和人為失誤造成的，但是導(dǎo)致錯(cuò)誤觀(guān)念的具體錯(cuò)誤多種多樣。在味覺(jué)圖的例子里，哈尼格的學(xué)位論文是用德語(yǔ)寫(xiě)的，意味著能真正讀懂這篇文章的只有精通德語(yǔ)、且熟知哈尼格的學(xué)術(shù)細(xì)分領(lǐng)域的人。這就開(kāi)啟了一場(chǎng)傳話(huà)游戲，每次和外行人士分享時(shí)，哈尼格的研究都會(huì)改頭換面。他的學(xué)位論文發(fā)表后不到十年，報(bào)紙已經(jīng)在錯(cuò)誤地堅(jiān)稱(chēng)，實(shí)驗(yàn)?zāi)軌蜃C明舌根完全感受不到甜味。

shaped by: 造成；受影響

in the case of ...:在的例子中

fluent in: (語(yǔ)言) 流利

well versed in: 深諳；精通

academia [.k?dimi?] n. 學(xué)術(shù)界

kick off: 開(kāi)啟；啟動(dòng)（活動(dòng)）

a game of telephone 傳話(huà)游戲（一傳十十傳百）

imperceptible [.?mp?rsept?b(?)l] adj. 細(xì)微的；(小得) 無(wú)法察覺(jué)的

The second culprit behind the tongue maps spread were the images that Hnigs work inspired. In 1912, a rough version of the map appeared in a newspaper article that cautiously described some of the mysteries behind taste and smell research. Featuring clear labels across the tongue, the articlesillustration simplified Hnigs more-complicated originaldiagrams. Variations of this approachable image became repeatedly cited, often without credit or nuanced consideration for Hnigs work. Eventually this image spread to textbooks and classrooms as a purportedtruth of how we experience taste.

導(dǎo)致味覺(jué)圖廣為流傳的第二個(gè)罪魁禍?zhǔn)资潜还岣竦难芯繂l(fā)的圖像。1912年，一張簡(jiǎn)略版的味覺(jué)圖出現(xiàn)在了報(bào)紙上，報(bào)道小心翼翼地描述了味覺(jué)和嗅覺(jué)研究背后的一些奧秘。這篇報(bào)道的插圖在舌頭上標(biāo)注了明確標(biāo)簽，簡(jiǎn)化了哈尼格更加復(fù)雜的原始圖解。這幅平易近人的圖像的變體被反復(fù)引用，但往往沒(méi)有注明來(lái)源，也沒(méi)有對(duì)哈尼格的研究有些微斟酌。最終，這幅圖像傳到了教科書(shū)和教室里，被當(dāng)成我們?nèi)绾误w驗(yàn)味覺(jué)的真相。

culprit [k?lpr?t] n. 罪魁禍?zhǔn)?/p>

rough version 粗陋的版本；簡(jiǎn)略版

illustration [.?l?stre??(?)n] n. 插圖

diagram [da??.ɡrm] n. 示意圖；圖解

variation [.verie??(?)n] n. 變體；翻版

approchable [?pro?t??b(?)l] adj. 易理解的

became repeatedly cited: 被反復(fù)引用

without credit 沒(méi)注明來(lái)源

nuanced [nju?ɑ?nst] adj. 細(xì)微的

nuanced consideration 細(xì)微斟酌

purported [p?rp?rt?d] adj. 據(jù)稱(chēng)的；傳言的

But perhaps the factor that most contributed to this misconception was itsnarrative simplicity. In many ways, the map complements our desire for clear stories about the world around us -- a quality not always present in the sometimes-messy fields of science. For example, even the number of tastes we have is more complicated than Hnigs work suggests. Umamialso known as savoryis now considered the fifth basic taste, and many still debate the existence of tastes like fatty, alkaline, metallic, and water-like.

但也許對(duì)這個(gè)錯(cuò)誤觀(guān)念貢獻(xiàn)最大的因素是它敘事的簡(jiǎn)單性。在很多方面，味覺(jué)圖滿(mǎn)足了我們對(duì)用明晰的故事講述身邊世界的渴望然而這一特質(zhì)在時(shí)而繁雜的科學(xué)領(lǐng)域中卻時(shí)有缺失。舉個(gè)例子，就算味覺(jué)的種類(lèi)也比哈尼格所提到的復(fù)雜得多。旨味（umami） 又稱(chēng)鮮味如今被認(rèn)為是第五種基本味道，還有很多人仍在辯論其他味道是否存在： 比如脂肪味、堿味、 金屬味、水味等。

narrative [ner?t?v] simplicity 敘述的簡(jiǎn)單性

complement [kɑmpl?.ment] v. 補(bǔ)充；滿(mǎn)足

field of science 科學(xué)領(lǐng)域

umami [u:mɑ:mi] n. (這個(gè)詞源自日語(yǔ)) 鮮味

savory [se?v?ri] n. 鮮味

fatty 脂肪的

alkaline [?lk?la?n] adj. 堿性的

metallic [metl?k] 金屬的

Once we hear a good story, it can be difficult to change how we see that information, even in the face of new evidence. So, next time you see a convenient chart or read a surprising anecdote, try to maintain a healthy skepticismbecause misconceptions can leave a bitter taste on every part of your tongue.

一旦我們聽(tīng)到一個(gè)好故事， 想要改變看待它的方式是很難的哪怕有新的證據(jù)擺在面前。所以下次看見(jiàn)一張簡(jiǎn)便圖表， 或讀了一個(gè)驚人軼事時(shí)， [ 狗沒(méi)法向上看！] 請(qǐng)?jiān)囍３忠环N健康的懷疑態(tài)度因?yàn)殄e(cuò)誤觀(guān)念會(huì)在你舌頭上的每個(gè)角落留下一種苦澀的味道。

anecdote [n?k.do?t] n. 趣聞；軼事

in the face of 面臨；面對(duì)；在面前

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