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[科学美国人60秒] 【整理】SSS 2008-02-04

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SSS 2008-02-04

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Salad Dressing Science Mixes Up Researchers


Researchers studying oil-water mixtures in the hopes of learning how to keep salad dressing mixed found that water droplets merge as they're being pulled apart, not as they're being pushed together. Chelsea Wald reports.



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【整理】SSS 2008-02-04【整理人】ZPC224
Transcript


This is Scientific Americans' 60-Second Science. I'm Chelsea Wald. Got a minute?

Vinaigrette dressing: when you shake it little vinegar droplets scatter through the oil, but when you put it down, the droplets merge and the dressing separates. That's probably not a big inconvenience to you, but it is to industries that use lots of vinaigrette-like mixtures. So to study this unmixing, French researchers planned to float water droplets one at a time through a channel of flowing oil. The channel widened in the middle so the oil would slow down and bump the water droplets together. Then the passage narrowed again so the oil would speed up and pull the droplets apart. The researchers expected that the droplets would merge when they bumped together. But that's not what happened. In fact it was when the droplets started to pull apart from each other that they suddenly mixed. In Physical Review Letters, the researchers say that the pulling apart may make the pressure between the droplets fall. That would make the droplets burst open and then they could merge into one big water droplet. What the researchers don't say is whether this finding could lead to a true breakthrough: stay-mixed salad dressing.

Thanks for the minute for Scientific Americans' 60-Second Science. I'm Chelsea Wald.

==========
Vocabulary:
Vinaigrette: One of the four 'mother sauces,' vinaigrette is a basic oil-and-vinegar combination, generally used to dress salad greens and other cold vegetable, meat or fish dishes. In its simplest form, vinaigrette consists of oil, vinegar (usually 3 parts oil to 1 part vinegar), salt and pepper. More elaborate variations can include any of various ingredients such as spices, herbs, shallots, onions, mustard, etc. 一种油和醋组成的调料
burst open: v. 猛然打开
salad dressing: A sauce, such as one made of mayonnaise or of oil and vinegar, that is served on salad. 生菜食品之调味汁,色拉味调料


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。
HW
This is scientific Americans 60 second science. I'm Chelsea Wald, got a minute?
Vinegary dressing:
When you shake it, little vinegar droplets scatter to the oil. But when you put it down, the droplets merge and the dressing separates. That is probably not a big inconvenient to you. But it is the industries that use lots of vinegary-like mixtures. So the study is on mixing, French researchers plan to flow water droplets one another time through a channel of flowing oil. The channel widened to the middle. So the oil would slow down in bond the water droplets together. Than the passage nieold again, so the oil would speed up and pull the droplets apart. The researchers expected that the droplets would merge when they bonded together. But that’s not what happened. In fact, it was the droplets started to pull apart for each other that they suddenly mixed. In physical revealed letters the researchers said the pulling apart may make the pressure between the droplets foul, that would make the droplets birthduban and then they could merge into one big water droplet. Would the researchers don’t say is whether this finding could lead to a true breakthrough? Stay mixed salad dressing.
Thanks for the minute for scientific American 60 seconds science. I’m Chelsea Wald.
I can't make out several words.
ξ人生的道路還很漫長,最美好的自己永遠都在前面,而沿途必定芳香撲鼻~~~ξ
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homework

This is Scientific American's 60-Second Science. I'm Chelsea Wald. Got a minute?
Vinegar ate dressing when you shake it little vinegar droplets skate to the oil, but when you put it down, the droplets merge and the dressing separates. That's probably not a big inconvenience to you, but it is to industries that use lots of vinegar like mixtures. So to study this unmixing French researchers plan to flow water droplets one at a time through a channel a flowing oil. The channel winded into the middle so the oil would slow down and bump the water droplets together. Then the passage near it again so the oil would speed up and pull the droplets apart. The researchers are expected that the droplets would merge when they bumped together. But that's not what happened. In fact it was when the droplets started to pull apart from each other that they suddenly mixed. In physical review letters the researchers say that the pulling apart may mean the pressure that the droplets fall. That would make the droplets burst to bin and then they can merge into one big water droplet. What the researchers don't say is whether the finding could lead to a true breakthrough stay mixed salad dressing.
Thanks for the minute for Scientific American's 60-Second Science. I'm Chelsea Wald.
practise makes perfect
实现无障碍英语沟通
hw smile.gif

This is scientific Americans’ 60 Second Science. I’m Chelsea Wald. Got a minute?

Vinaigrette dressing, when you shake it, little vinegar droplet scatter to the oil. But when you put it down, the droplets merge and the dressing separates. That’s probably not a big inconvenience to you, but it is an industry that uses lot of vinegary like mixtures. So to study the salad mixings, French researchers plan to flow water droplets one at a time through a channel of flowing oil. The channel widened into the middle, so the oil would slow down and bump the water droplets together. Then the passage * again, so the oil would speed up and pull the droplets apart. The researchers expected that the droplets would merge when they bumped together. But that’s not what happened. In fact it was when the droplets started to pull apart from each other that they suddenly mixed. In Physical Review Letters, the researchers say that the pulling apart may lead pressure between the droplets fall that would make the droplets burst open and then they could merge into one big water droplet. What the researchers don’t say is whether this finding could lead to a true breakthrough. Stay mixed salad dressing.

Thanks for the minute, for Scientific Americans’ 60 Second Science. I’m Chelsea Wald.

Vinaigrette (food)
Vinaigrette is a mixture of lemon juice (or sometimes vinegar) and olive oil, often flavored with herbs, spices, and other ingredients. There are many ways to prepare Vinaigrette but a basic recipe is to slowly add 3 parts of lemon juice to 9 parts of olive oil until it turns into a milky, light yellow, substance. Salt and pepper are added for taste. In France Vinaigrette is often prepared once a week in large quantities.

salad dressing
sauce for salad, condiment of oil and vinegar for salad
我真心希望能获得守护她的力量
怀着这份心意
我一直静静的凝视着窗外的风景

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on swallow.sunny

This is Scientific American's 60-Second Science. I'm Chelsea Wald. Got a minute?
Vinegary dressing: when you shake it little vinegar droplets scatter through the oil, but when you put it down, the droplets merge and the dressing separates. That's probably not a big inconvenience to you, but it is the industries that use lots of vinegar like mixtures. So study in some mixing French researchers plan to flow water droplets one at a time through a channel a flowing oil. The channel widened in the middle so the oil would slow down and bump the water droplets together. Then the passage near it again so the oil would speed up and pull the droplets apart. The researchers expected that the droplets would merge when they bumped together. But that's not what happened. In fact it was when the droplets started to pull apart from each other that they suddenly mixed. In physical review letters the researchers say that the pulling apart may make the pressure that the droplets fall. That would make the droplets burst to bin and then they can merge into one big water droplet. What the researchers don't say is whether the finding could lead to a true breakthrough stay mixed salad dressing.
Thanks for the minute for Scientific American's 60-Second Science. I'm Chelsea Wald.
Humor first, Joke later...
On Sophi_a smile.gif

This is Scientific Americans' 60-Second Science. I'm Chelsea Wald. Got a minute?

Vinaigrette dressing: when you shake it little vinegar droplets scatter through the oil, but when you put it down, the droplets merge and the dressing separates. That's probably not a big inconvenience to you, but it is to industries that use lots of vinaigrette-like mixtures. So to study this unmixing, French researchers planned to flow water droplets one at a time through a channel of flowing oil. The channel widened in the middle so the oil would slow down and bump the water droplets together. Then the passage narrowed again so the oil would speed up and pull the droplets apart. The researchers expected that the droplets would merge when they bumped together. But that's not what happened. In fact it was when the droplets started to pull apart from each other that they suddenly mixed. In Physical Review Letters, the researchers say that the pulling apart may make the pressure between the droplets fall. That would make the droplets burst open and then they could merge into one big water droplet. What the researchers don't say is whether this finding could lead to a true breakthrough stay mixed salad dressing.

Thanks for the minute for Scientific Americans' 60-Second Science. I'm Chelsea Wald.
I'm going to be a millionaire!
Homework ph34r.gif

This is Scientific American’s 60 Seconds Science, I’m Chelsea Wald, got a minute?
Vinegary dressing, when you shake it, little vinegar drop would scatter through the oil, but when you put it down, the droplets merge and the dressing separates. That’s probably not a big intervenient to you but it is the industry that uses lots of vinegar like mixtures. So the studies on mixing French researchers plan to flow water droplets wonder the time through a channel of flowing oil. The channel widens in the middle so the oil would slow down and bump the water droplets together. Then the passage neared again so the oil would speed up and pull the droplets apart. The researchers expected that the droplets would merge when they bumped together. But that’s not what happened. In fact, it was when the droplets start to pull apart from each other that they suddenly mixed. In physical review letters the researchers say that the pulling apart may make the pressure between the droplets fall, that would make the droplets burst to bin and then they could merge into one big water droplet. What the researchers don't say is whether this finding could lead to a true breakthrough, stay in mixed salad dressing.
Thanks for the minute for Scientific American’s 60 Seconds Science. I’m Chelsea Wald.
实现无障碍英语沟通
On Zpc 224
This is Scientific Americans' 60-Second Science. I'm Chelsea Wald. Got a minute?

Vinaigrette dressing: when you shake it little vinegar droplets scatter through the oil, but when you put it down, the droplets merge and the dressing separates. That's probably not a big inconvenience to you, but it is to industries that use lots of vinaigrette-like mixtures. So to study this unmixing, French researchers planned to float water droplets one at a time through a channel of flowing oil. The channel widened in the middle so the oil would slow down and bump the water droplets together. Then the passage narrowed again so the oil would speed up and pull the droplets apart. The researchers expected that the droplets would merge when they bumped together. But that's not what happened. In fact it was when the droplets started to pull apart from each other that they suddenly mixed. In Physical Review Letters, the researchers say that the pulling apart may make the pressure between the droplets fall. That would make the droplets burst open and then they could merge into one big water droplet. What the researchers don't say is whether this finding could lead to a true breakthrough: stay-mixed salad dressing.

Thanks for the minute for Scientific Americans' 60-Second Science. I'm Chelsea Wald.





The happiest moment in my life is when I stay with you~~
普特听力大课堂
HW
This is Scientific Americans' 60-Second Science. I'm Chelsea Wald. Got a minute?

Vinaigrette dressing: when you shake it little vinegar droplets scatter through the oil. But when you put it down, the droplets merge and the dressing separates. That's probably not a big inconvenience to you, but it is to industries that use lots of vinaigrette-like mixtures. So to study this unmixing, French researchers planned to flow water droplets one at a time through a channel of flowing oil. The channel widened in the middle so the oil would slow down and bump the water droplets together. Then the passage narrowed again so the oil would speed up and pull the droplets apart. The researchers expected that the droplets would merge when they bumped together. But that's not what happened. In fact it was when the droplets started to pull apart from each other that they suddenly mixed. In Physical Review Letters, the researchers say that the pulling apart may make the pressure between the droplets fall. That would make the droplets burst open and then they could merge into one big water droplet. What the researchers don't say is whether this finding could lead to a true breakthrough: stay-mixed salad dressing.

Thanks for the minute for Scientific Americans' 60-Second Science. I'm Chelsea Wald.
Stay foolish. Stay hungry.
好栏目推荐之美国口语俚语
homework


This is Scientific American's 60-Second Science. I'm ** Wald. Got a minute?
Vinegary dressing: when you shake it little vinegar droplets scatter through the oil, but when you put it down, the droplets merged and the dressing separated. That's probably not a big inconvenience to you, but it is the industries that use lots of vinegar like mixtures. So study in some mixing French researchers plan to flow water droplets one at a time through a channel a flowing oil. The channel widened in the middle so the oil would slow down and bump the water droplets together. Then the passage near it again so the oil would speed up and pull the droplets apart. The researchers expected that the droplets would merge when they bumped together. But that's not what happened. In fact it was when the droplets started to pull apart from each other that they suddenly mixed. In physical review letters the researchers say that the pulling apart may make the pressure that the droplets fall. That would make the droplets burst to bin and then they can merge into one big water droplet. What the researchers don't say is whether the finding could lead to a true breakthrough stay mixed salad dressing.
Thanks for the minute for Scientific American's 60-Second Science. I'm ** Wald.
开始即是幸运...
homework: tongue.gif
This is scientific American’s 60-second science. I’m C.W. got a minute?

Vinaigrette dressing: When you shake it, little vinegar droplets scatter to the oil. But when you put it down, the droplets merge and the dressing separates. That’s probably not a big inconvenience to you, but it is the industries that use lots of vinaigrette like mixtures. So to study the some mixings, French researchers planed to flow the water droplets. One at a time through a channel flowing oil. The channel widened into the middle, so the oil would slow down and bump the water droplets together then the passage near the road again. So the oil would speed up and pour the droplets apart. The researcher is expected that the droplets would merge when they bumped together. But that’s not what happened. In fact it was when the droplets started to pour apart from each other that they suddenly mixed. In physical review letters, the researchers say that pouring apart may mean the pressure between the droplets fall that would make the droplets burstdurban and then they can emerge into one big water droplet. What researchers don’t say is whether this finding could lead to a true breakthrough- stay mixed salad dressing.

Thanks for a minute for scientific American’s 60-second science. I’m C.W.
on GDUFSFern

This is Scientific American's 60-Second Science. I'm Chelsea Wald. Got a minute?
Vinaigrette
dressing: when you shake it little vinegar droplets scatter through the oil, but when you put it down, the droplets merged and the dressing separated. That's probably not a big inconvenience to you, but it is to industries that use lots of vinaigrette-like mixtures. So to study in some mixing French researchers planned to flow water droplets one at a time through a channel of flowing oil. The channel widened in the middle so the oil would slow down and bump the water droplets together. Then the passage narrowed again so the oil would speed up and pull the droplets apart. The researchers expected that the droplets would merge when they bumped together. But that's not what happened. In fact it was when the droplets started to pull apart from each other that they suddenly mixed. In physical review letters the researchers say that the pulling apart may make the pressure that the droplets fall. That would make the droplets burst to bin and then they can merge into one big water droplet. What the researchers don't say is whether the finding could lead to a true breakthrough stay mixed salad dressing.
Thanks for the minute for Scientific American's 60-Second Science. I'm Chelsea Wald.
每天半小时 轻松提高英语口语
On Above smile.gif

This is Scientific Americans' 60-Second Science. I'm Chelsea Wald. Got a minute?

Vinaigrette dressing: when you shake it little vinegar droplets scatter through the oil, but when you put it down, the droplets merge and the dressing separates. That's probably not a big inconvenience to you, but it is to industries that use lots of vinaigrette-like mixtures. So to study this unmixing, French researchers planned to float water droplets one at a time through a channel of flowing oil. The channel widened in the middle so the oil would slow down and bump the water droplets together. Then the passage narrowed again so the oil would speed up and pull the droplets apart. The researchers expected that the droplets would merge when they bumped together. But that's not what happened. In fact it was when the droplets started to pull apart from each other that they suddenly mixed. In Physical Review Letters, the researchers say that the pulling apart may make the pressure between the droplets fall. That would make the droplets burst open and then they could merge into one big water droplet. What the researchers don't say is whether this finding could lead to a true breakthrough: stay-mixed salad dressing.

Thanks for the minute for Scientific Americans' 60-Second Science. I'm Chelsea Wald.

==========
Vocabulary:
Vinaigrette: One of the four "mother sauces," vinaigrette is a basic oil-and-vinegar combination, generally used to dress salad greens and other cold vegetable, meat or fish dishes. In its simplest form, vinaigrette consists of oil, vinegar (usually 3 parts oil to 1 part vinegar), salt and pepper. More elaborate variations can include any of various ingredients such as spices, herbs, shallots, onions, mustard, etc. 一种油和醋组成的调料
burst open: v. 猛然打开
salad dressing: A sauce, such as one made of mayonnaise or of oil and vinegar, that is served on salad. 生菜食品之调味汁,色拉味调料


I'm going to be a millionaire!
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