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[科学美国人60秒] 【整理】SSS 2008-02-04

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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!
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.

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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


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