3.4. Bitterness and sournessBittern

3.4. Bitterness and sourness
Bitterness, like astringency, increased as a function of the serv-
ing position of the tannin samples (p < 0.001) (Fig. 3), and we ob-
served no differences in the palate cleansers’ abilities to prevent
bitterness from building up (cleanser-by-position interaction,
F(25, 827) = 0.53, p = 0.97). Unlike with astringency, however, we
observed no differences among the palate cleansers in their ability
to facilitate bitterness discrimination (cleanser-by-concentration
interaction, F(5, 828) = 1.70, p = 0.13).
The sourness of the acid samples increased by serving position
(p < 0.001) (Fig. 3), and buildup was not affected by the cleanser
type (cleanser-by-position interaction, F(25, 758) = 0.70, p = 0.86).
At high sourness levels, cleansing with milk diminished sensitivity
compared to all other cleansers (all p-values from contrasts within
cleanser-by-concentration interaction < 0.04) (Fig. 2d).

Kết quả (Anh) 1:

3.4. Bitterness and sournessBitterness, astringency, like increased as a function of the serv-ING position of the tannin samples (p < 0.001) (Fig. 3), and we ob-served, no differences in the palate cleansers ' abilities to preventbitterness from building up (cleanser-by-position interaction,F (25, 827) = 0.53, p = 0.97). Unlike with astringency, however, weobserved no differences among the palate cleansers in their abilityto facilitate bitterness discrimination (cleanser-by-concentration handinteraction, F (5, 828) = 1.70, p = 0.13).The sourness of the acids samples increased by serving position(p < 0.001) (Fig. 3), and buildup was not affected by the cleansertype (cleanser-by-position interaction, F (25, 758) = 0.70, p = 0.86).At high levels, sourness cleansing with the milk diminished sensitivitycompared to all other cleansers (all p-values from contrasts withincleanser-by-concentration hand interaction < 0.04) (Fig. 2d).

Kết quả (Anh) 2:

3.4. Bitterness and sourness
bitterness, astringency like, as a function of the Increased serv-
ing position of the tannin samples (p <0.001) (Fig. 3), and chúng ob-
served in the palate cleansers Hiệu no 'Abilities to Prevent
bitterness from building up (cleanser-by-position interaction,
F (25, 827) = 0:53, p = 0.97). Unlike with astringency, tuy nhiên, chúng
Observed Among the palate cleansers Hiệu no trong ability
to Facilitate bitterness discrimination (cleanser-by-concentration
interaction, F (5, 828) = 1.70, p = 0:13).
The sourness of the acid samples Increased by serving position
(p <0.001) (Fig. 3), and buildup was not AFFECTED by the cleanser
type (cleanser-by-position interaction, F (25, 758) = 0.70, p = 0.86).
At high levels sourness, cleansing milk with diminished sensitivity
to all other sánh cleansers (all p-values from contrasts trong
cleanser-by-concentration interaction <0:04) (Fig. 2d).