Okay, we’re downplaying the research a bit. But also take a look at the introduction. That starts with the phrase “a distinguishing feature of problem gambling is the desire to continue สล็อต คา สิ โน ออนไลน์ gambling and to put in extra money in an attempt to recoup losses.” Then follow a few more such sentences. It sets the tone for the research and ultimately leads to what the researchers want to demonstrate.
We should think of research by Hans Eisenck and his son. They analyzed numerous studies and found that in more than 99% of cases, the researcher proved what he wanted to prove. The special thing was that the researchers did not even make up their results from their own heart, like Diederik Stapel. They were genuine in their methods and reports, but their results miraculously matched their assumptions (research questions, hypotheses).
You would think that this mainly happens in non-exact studies. However, according to Eysenck, it also happened in research where measuring equipment was used. It goes without saying that you must also remain critical of Hans Eisenck’s conclusions, if only because his research took place more than 40 years ago. But it still gives food for thought.
Hans and Michael Eysenck wrote an accessible book about their analysis of research. The title ‘The Nude Soul’ was published in 1981. The Dutch title referred to a popular book at the time, ‘De Naakt Mens’ by Desmond Morris.
Several books by Desmond Morris are of interest to poker players and other คา สิ โน ออ น ไล gamblers. He was at the cradle of research into gestures, postures… recognizing bluff.
An advantage of researching products, such as chocolate and cinnamon, is that you don’t need to have any prior knowledge. If you are interested, you can simply search for additional information in an investigation. Many other magazine posts make sense, especially nutrition. Two examples of research on chocolate and cinnamon:
Research on ‘Cacoa (!), Chocolate and cardiovascular disease’ from 2007
The processing, which is almost always performed on chocolate, was invented by the Dutchman Coenraad van Houten . It makes the cocoa softer and less bitter. According to some, cocoa always refers to the use of this Dutch processing method, but it can also be another processing.