摘要 : This study examines the “intentionality hypothesis”—i.e. subjects’ ability to mentally infl uence microbial growth in samples of cooked rice. Over a 30-day period (under triple-blind conditions), subjects focused their positive an... 展开 This study examines the “intentionality hypothesis”—i.e. subjects’ ability to mentally infl uence microbial growth in samples of cooked rice. Over a 30-day period (under triple-blind conditions), subjects focused their positive and negative thoughts (‘mental intentionality’) toward three randomly formed groups of cooked rice samples (positive intentionality, negative intentionality, and a control group). After 30 days, pictures were taken of the nine rice samples (three groups, each group was conducted in triplicate), which were then judged for visual aesthetic value. Findings show aesthetic ratings of ‘positive’ rice samples to be signifi cantly higher than those for ‘negative’ and ‘control’ ones (p ≤ 0.05), with no signifi cant difference between negative and control sample ratings (p ≥ 0.05). A further test entailed a 7-day study measuring an Escherichia coli strain (a type of coliform that is closely associated with food safety, whose presence often indicates food poisoning and spoilage) in vitro under the same conditions of stimuli as the rice samples. Results show positive intention to be associated with lower E. coli division rate when compared with the “control” and “negative intention” groups, thereby further supporting the hypothesis, as well as suggesting an emerging inference, that intentionality might be associated with microbial growth and visual aesthetic ratings. 收起