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Taste discrimination and diet differentiation among New World primates B. Simmen 11.
The present study compared the taste profile of MSG with four amino acids (glycine, l-proline, l-serine and l-arginine) using conditioned taste aversion, detection threshold, and taste discrimination methods.
The traditional Becker/Arrow model of taste discrimination in pay depicts majority and minority labour as perfectly substitutable, implying that all workers perform precisely the same job assignment and have the same qualifications.
Captive dolphins (family Delphinidae) commonly exercise food taste discrimination that is comparable to the human ability, in spite of the fact that the presence of taste buds in cetaceans has not been demonstrated.
This can be due to structural discrimination (the need for a visa for example); taste discrimination (when employers prefer not to employ workers of a certain ethnicity due to, amongst others, racial or ethnic stereo-typing and language barriers) and statistical discrimination (when employers and job seekers have asymmetrical information about their quality) (Bruder and Räthke-Döppner, 2008).
But we need to know how much of that is because of choices that people make over working hours, what job they do, the flexibility they might prefer over pay and so on, and then see what's left which might be the result of direct discrimination (what economists refer to as "taste discrimination").
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Supervisor Gaddi H. Vasquez voted against the ordinance but stated that he had "tasted discrimination" and that it is a bitter taste.
Further, non-prejudiced firms discriminate against the minority without having any taste for discrimination or beliefs regarding them.
12We are aware that a low share of females in plants' workforce may not only reflect employers' taste for discrimination but may also mirror that limited product market competition actually enables them to engage in costly discrimination against women.
It helps display power, wealth, taste and discrimination, impresses friends and foes, and often reflects the mood of the times.
The process of examination calls upon the critic's full range of knowledge as well as his innate powers of taste and discrimination.
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Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com