Sweet Stuff Personality Type, MBTI
What is the personality type of Sweet Stuff? Which MBTI personality type best fits? Personality type for Sweet Stuff from My Little Pony N Friends 1986 and what is the personality traits.
INFP (9w1)
Sweet Stuff personality type is INFP, the Explorer.
INFPs are often referred to as The Artiste, The Poet, The Visionary, The Seer, The Oracle, The Dreamer, The Artist, The Storyteller, The Communicator, The Psychic, The Prophet, The Mediator, The Solver, The Provider, The Protector, The Advocate, The Counselor, The Teacher, The Philosopher...[2]
INFPs are people who like to spend their time thinking and creating and talking and learning and exploring and exploring and exploring and exploring and exploring and exploring and exploring and exploring and exploring and exploring and exploring and exploring and exploring and exploring and exploring and exploring and exploring and exploring and exploring and exploring and exploring and exploring and exploring and exploring and exploring and exploring and exploring and exploring and exploring and exploring and exploring and exploring and exploring and exploring and exploring and exploring and exploring and exploring...[3]
Although INFPs may appear as a bit of a mystery due to their "adaptive" nature, the fact is that they are not any more enigmatic than other types. Instead, they simply choose to be more private than the average type.
Sweetness is a basic taste most commonly perceived when eating foods rich in sugars. Sweet tastes are generally regarded as pleasurable, except when in excess. In addition to sugars like sucrose, many other chemical compounds are sweet, including aldehydes, ketones, and sugar alcohols. Some are sweet at very low concentrations, allowing their use as non-caloric sugar substitutes. Such non-sugar sweeteners include saccharin and aspartame. Other compounds, such as miraculin, may alter perception of sweetness itself. The perceived intensity of sugars and high-potency sweeteners, such as aspartame and neohesperidin dihydrochalcone, are heritable, with gene effect accounting for approximately 30% of the variation. The chemosensory basis for detecting sweetness, which varies between both individuals and species, has only begun to be understood since the late 20th century.
