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[科学美国人60秒] 【整理】SSS 2008-02-12

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SSS 2008-02-12

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Coffee Tasting Machine Stirs Industry

Quality-control coffee tasters take note: a machine may make you obsolatte. Adam Hinterthuer reports.


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【整理】SSS 2008-02-12【整理人】ZPC224
Transcript

This is Scientific American's 60-Second Science. I am Adam Hintertheur, got a minute?

These days it seems no one's job is safe from computerized replacements, now it is time to add coffee experts to that list. Scientists at the Nestlé Research Center in Switzerland have developed a coffee-tasting machine that can sip and evaluate a brew almost as well as professional human tasters.The machine takes a sample of the gases produced by a steaming shot espresso and analyzes dozens of ions associated with taste and aroma. Those ions are assigned to categories in a sensory evaluation dataset, but that doesn't mean the results are dry chemical formulas. In fact the machine has a vocabulary that would make any sommelier jealous.After it crunches the numbers, it spits out words like floury,woody and butter toffee to describe its drinking experience. Researchers say machines like this could be efficient monitors of quality control in the food industry and no matter how many cups a day it samples, the mechanized coffee taster will never get jittery. Nevertheless rumor has it that the machine has already demanded a daily 15-minute anything-but-coffee break.

Thanks for the minute, for Scientific American's 60-Second Science, I am Adam Hintertheur.


===========
Vocabulary:
sommelier : <法语>斟酒服务员
点!尔何如?鼓瑟希,铿尔,舍瑟而作,对曰:异乎三子者之撰。子曰:何伤乎?亦各言其志也。曰:莫春者,春服既成,冠者五六人,童子六七人,浴乎沂,风乎舞雩,咏而归。夫子喟然叹曰:吾与点也。
Homework tongue.gif

This is Scientific American's Sixty Seconds Science. I am Adam Hintertheur, got a minute?

These days it seems no one's job is saved from computerized replacement, now it is time to add coffee expertise to that list.

Scientists at the Nestle Research Center in Switzerland have developed a coffee testing machine that can sip and evaluate brew[品味,质量] almost as well as professional human testers.

The machine takes a sample of the gases produced a steaming shot of the espresso[浓咖啡] and analyzes dozens of ions[离子] associate with test and aroma[芳香,气味] , those ions are scientific categories in a sensory[感觉的,感官的] evaluation data set, but that doesn't mean the result are dry mechanic formulas[公式,规则], in fact the machine has the vocabulary that will make any s? jealous.

After it crunches the number it splits out the words like floury,woody and butter toffee [太肥糖]to describe its drinking experience. Researchers say machines like this could be a efficient monitors of quality control in the food industry and no matter how many cups of a day it samples the mechanized coffee tester will never get jittery[神经过敏的]. never the less ? has it the machine has already demanded the daily 15 minute anything but a coffee break.

Thanks for the minute, for Scientific American's Sixty Seconds Science
I am Adam Hintertheur.
you have been somone special to me_______.°`
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on fishcherry

This is Scientific American's 60-Second Science. I am Adam Hintertheur, got a minute?

These days it seems no one's job is safe from computerized replacement, now it is time to add coffee expertise to that list.

Scientists at the Nestle Research Center in Switzerland have developed a coffee testing machine that can sip and evaluate brume almost as well as professional human testers.

The machine takes a sample of the gases produced by a steaming shot of / espresso and analyzes dozens of ions associate with test and aroma , those ions are scient categories in a sensatory evaluation data set, but that doesn't mean the result are dried chemical formulas, in fact the machine has a vocabulary that will make any Samoyed blink.gif jealous.

After it crunches the number it splits out / words like floury,woody and butter toffee to describe its drinking experience. Researchers say machines like this could be / efficient monitors of quality control in the food industry and no matter how many cups of a day samples /, the mechanized coffee tester will never get jittery. Never the less room has it that the machine has already demanded a daily 15 minute anything but / coffee break.

Thanks for the minute, for Scientific American's 60-Second Science
I am Adam Hintertheur.
practise makes perfect
实现无障碍英语沟通
on swallow.sunny

This is Scientific American's 60-Second Science. I am Adam Hintertheur, got a minute?

These days it seems no one's job is safe from computerized replacement, now it is time to add coffee expertise to that list.

Scientists at the Nestle Research Center in Switzerland have developed a coffee tasting machine that can sip and evaluate brume almost as well as professional human testers.

The machine takes a sample of the gases produced by a steaming shot of / espresso and analyzes dozens of ions associated with test and aroma , those ions are scient categories in a sensatory evaluation data set, but that doesn't mean the result are dried chemical formulas, in fact the machine has a vocabulary that will make any Samoyed jealous.

After it crunches the number it splits out / words like floury,woody and butter toffee to describe its drinking experience. Researchers say machines like this could be / efficient monitors of quality control in the food industry and no matter how many cups of a day samples /, the mechanized coffee tester will never get jittery. Never the less room has it that the machine has already demanded a daily 15 minute anything but / coffee break.

Thanks for the minute, for Scientific American's 60-Second Science
I am Adam Hintertheur.

Better know two words exactly than three vaguely!
口译专员推荐—>口译训练软件IPTAM口译通
on Frankcheung

This is Scientific American's 60-Second Science. I am Adam Hintertheur, got a minute?

These days it seems no one's job is safe from computerized replacements, now it is time to add coffee experts to that list. Scientists at the Nestlé Research Center in Switzerland have developed a coffee-tasting machine that can sip and evaluate brew almost as well as professional human testers.The machine takes a sample of the gases produced by a steaming shot of espresso and analyzes dozens of ions associated with tastes and aroma , those ions are scient categories in a sensory evaluation data set, but that doesn't mean the result are dried chemical formulas, in fact the machine has a vocabulary that will make any sommelier(法 斟酒服务员) jealous.After it crunches the numbers it splits out words like floury,woody and butter toffee to describe its drinking experience. Researchers say machines like this could be efficient monitors of quality control in the food industry and no matter how many cups of a day samples, the mechanized coffee taster will never get jittery. Nevertheless rumor has it that the machine has already demanded a daily 15-minute anything-but-coffee break

Thanks for the minute, for Scientific American's 60-Second Science
I am Adam Hintertheur.
user posted image
We can always do better.
on above


This is Scientific American's 60-Second Science. I am Adam Hintertheur, got a minute?

These days it seems no one's job is safe from computerized replacements, now it is time to add coffee experts to that list. Scientists at the Nestlé Research Center in Switzerland have developed a coffee-tasting machine that can sip and evaluate a brew almost as well as professional human tasters.The machine takes a sample of the gases produced by a steaming shot of espresso and analyzes dozens of ions associated with taste and aroma. Those ions are assigned to categories in a sensory evaluation dataset, but that doesn't mean the result are dry chemical formulas. In fact the machine has a vocabulary that will make any sommelier(法 斟酒服务员)jealous.After it crunches the numbers, it spits out words like floury,woody and butter toffee to describe its drinking experience. Researchers say machines like this could be efficient monitors of quality control in the food industry and no matter how many cups of a day it samples, the mechanized coffee taster will never get jittery. Nevertheless rumor has it that the machine has already demanded a daily 15-minute anything-but-coffee break

Thanks for the minute, for Scientific American's 60-Second Science
I am Adam Hintertheur.


The happiest moment in my life is when I stay with you~~
hw
This is Scientific American's 60-Second Science. I am Adam Hintertheur, got a minute?

These days it seems no one's job is safe from computerized replacements, now it is time to add coffee experts to that list. Scientists at the Nestlé Research Center in Switzerland have developed a coffee-tasting machine that can sip and evaluate a brew almost as well as professional human tasters.The machine takes a sample of the gases produced by a steaming shot of espresso and analyzes dozens of ions associated with taste and aroma , those ions are assaigned to scient categories in a sensory evaluation data set, but that doesn't mean the result are dry chemical formulas, in fact the machine has a vocabulary that will make any sommelier(法 斟酒服务员) jealous.After it crunches the numbers it splits out words like floury,woody and butter toffee to describe its drinking experience. Researchers say machines like this could be efficient monitors of quality control in the food industry and no matter how many cups of a day it samples, the mechanized coffee taster will never get jittery. Nevertheless rumor has it that the machine has already demanded a daily 15-minute anything-but-coffee break.
Stay foolish. Stay hungry.
实现无障碍英语沟通
This is Scientific American's 60-Second Science. I am Adam Hintertheur, got a minute?

These days it seems no one's job is safe from computerized replacements, now it is time to add coffee experts to that list. Scientists at the Nestlé Research Center in Switzerland have developed a coffee-tasting machine that can sip and evaluate a brew almost as well as professional human tasters.

The machine takes a sample of the gases produced by a steaming shot of espresso and analyzes dozens of ions associated with taste and aroma , those ions are assaigned to scient 去掉 categories in a sensory evaluation data set, but that doesn't mean the result are dry chemical formulas, in fact the machine has a vocabulary that will make any sommelier(法 斟酒服务员) jealous.After it crunches the numbers it splits out words like floury,woody and butter toffee to describe its drinking experience. Researchers say machines like this could be efficient monitors of quality control in the food industry and no matter how many cups of a day it samples, the mechanized coffee taster will never get jittery. Nevertheless rumor has it that the machine has already demanded a daily 15-minute anything-but-coffee break.
you have been somone special to me_______.°`
普特听力大课堂
ON DaveyZhou smile.gif

This is Scientific American's 60-Second Science. I am Adam Hintertheur, got a minute?

These days it seems no one's job is safe from computerized replacements, now it is time to add coffee experts to that list. Scientists at the Nestlé Research Center in Switzerland have developed a coffee-tasting machine that can sip and evaluate a brew almost as well as professional human tasters.The machine takes a sample of the gases produced by a steaming shot of espresso and analyzes dozens of ions associated with taste and aroma. Those ions are assigned to categories in a sensory evaluation dataset, but that doesn't mean the results are dry chemical formulas. In fact the machine has a vocabulary that would make any sommelier(法 斟酒服务员)jealous.After it crunches the numbers, it spits out words like floury,woody and butter toffee to describe its drinking experience. Researchers say machines like this could be efficient monitors of quality control in the food industry and no matter how many cups / a day it samples, the mechanized coffee taster will never get jittery. Nevertheless rumor has it that the machine has already demanded a daily 15-minute anything-but-coffee break.

Thanks for the minute, for Scientific American's 60-Second Science, I am Adam Hintertheur.
I'm going to be a millionaire!
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