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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 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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