外國(guó)人就是愛(ài)搞調(diào)查研究，什么事情都要研究一番。這不，有人對(duì)餅干的危險(xiǎn)性做了一次調(diào)查，結(jié)果顯示，奶油冰淇淋餅干最為危險(xiǎn)。對(duì)這項(xiàng)調(diào)查研究，大家看看，一笑而過(guò)，但順便要學(xué)學(xué)英語(yǔ)哦。

　　t also revealed that 28 percent had choked on crumbs, while one in ten had broken a tooth or filling biting a biscuit. More unusually, three percent had poked themselves in the eye with a biscuit and seven percent bitten by a pet or other wild animal trying to get their biscuit. One man even ended up stuck in wet concrete after wading in to pick up a stray biscuit.

　　調(diào)查報(bào)告中顯示，有 28%的人被餅干屑嗆到過(guò)，有10%的人在嚼餅干的時(shí)候弄壞了牙。更神奇的是，還有3%的人被餅干戳到過(guò)眼睛，還有7%的人因?yàn)榕c寵物或野生動(dòng)物搶餅干而被咬傷。甚至還有有一個(gè)人被困在了未干的混凝土里，而他只是為了去撿起一包掉在里面的餅干才走進(jìn)去的。

　　Mindlab International director David Lewis said: “We tested the physical properties of 15 most popular types of biscuits, along with aspects of their consumption such as ‘dunkability’ and crumb dispersal.” And the title of the most dangerous biscuit belongs to the humble custard cream. It poses the most risk to innocent dunkers with a Biscuit Injury Threat Evaluation, or B.I.T.E rating of 5.63. This compares to just 1.16 for soft and safe and Jaffa Cakes,Mike Driver.

　　大衛(wèi)劉易斯說(shuō)，“我們對(duì) 15種最受歡迎的餅干做了物理特性測(cè)試，還對(duì)其他方面，如“耐浸泡性”，是否愛(ài)掉渣等方面做了測(cè)試。”而危險(xiǎn)性最高的當(dāng)屬便宜的奶油冰淇淋餅干。對(duì)于那些泡這類餅干吃的人來(lái)說(shuō)，奶油冰淇淋餅干的“餅干帶來(lái)傷害的危險(xiǎn)系數(shù)”為5.63。相比之下，一種名為Miike Driver的質(zhì)軟的橙子蛋糕則安全許多，其危險(xiǎn)系數(shù)為1.16。

　　Marketing Director for biscuit makers Rocky, who commissioned the study, said: “Working with biscuits every day, we’d long suspected they’re not as innocent as they look, and we were right.”

　　這次調(diào)查研究是由餅干制造商營(yíng)銷總監(jiān)洛基委托開(kāi)展的，他說(shuō)，“我每天都與餅干打交道，我們很久之前便開(kāi)始懷疑這些看似安全的食品是不是存在安全隱患，結(jié)果證明，我們并不是在杞人憂天。”

　　Notes:
　　choked 嗆著了，哽著了
　　crumbs 餅干渣
　　filling 補(bǔ)牙用的填充物
　　poked 戳，捅
　　wading in（形容在泥漿里或者沼澤地）費(fèi)力的行走
　　dispersal 散布，傳播