According to the article “Effect of Preparation Methods on Total Fat Content, Moisture Content, and Sensory Characteristics of Breaded Chicken Nuggets and Beef Steak Fingers” (Family and Consumer Sciences Research Journal [1999]: 18– 27), sensory tests were conducted using 40 college student volunteers at Texas Women’s University. Give three reasons, apart from the relatively small sample size, why this sample may not be ideal as the basis for generalizing to the population of all college students.