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新奇事件簿(翻译+字幕+讲解+试题):剑桥大学招聘巧克力研究员
日期:2014-08-20 18:33

(单词翻译:单击)

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中英文本

Cambridge University needs chocolate researcher
剑桥大学招聘巧克力研究员
The job of a lifetime is currently on offer for those with a sweet tooth. Cambridge University in the U.K. has just posted a position on its careers website advertising for a researcher of chocolate. Chocolate lovers with a scientific mind will have the chance to apply for a job as a researcher and study for a PhD. The successful candidate will investigate the properties that make chocolate melt. Their objective will be to stop chocolate melting in warmer climes. The careers post states: "The project will investigate the factors which allow chocolate, which has a melting point close to that of the human body, to remain solid and retain qualities sought by consumers when it is stored and sold in warm climates."

目前,有一份千载难逢的工作机会,很适合爱吃巧克力的人们2h)K%V&B&z。英国剑桥大学,刚刚在就业网站上面发布了一则招聘巧克力研究员的广告7O+idYvttf@LIZ。具有科学思维能力的巧克力爱好者,可以申请研究员的工作,并攻读博士学位Df^yn+adOq31Yv]Gmt。符合条件的应试者,将会研究“致使巧克力融化的性质”I|Wd0FXh@+B+mO@|gG5F。研究目的是为了防止巧克力在较为温暖的环境下融化x9Zb7gV12!V0OhD)B+-。招聘广告内容为:巧克力的融点接近于体温,项目将会对一些因素进项研究,这些因素可以使巧克力在温暖的气候条件下储存和售卖的时候,仍然保持消费者喜欢的硬度和质量

新奇事件簿:Cambridge University needs chocolate researcher(Level6)


The position involves three-and-a-half years of experimenting with how chocolate melts in the mouth and in different temperatures. The university says applicants require good mathematical skills. There is a lot of science behind the consistency and melting point of chocolate. A variety of oils and fatty acids are used to control how hard or soft chocolate is when we bite into it, and when it melts. Chocolatiers spend a lot of money on research and development to get the blend right so that the chocolate melts in the mouth. The Massachusetts Institute of Technology says: "Melting is especially important because it controls how well the chocolate disperses and releases flavour onto your tongue."
岗位职责包括在三年半的时间内,对巧克力在口中和不同温度条件下融化的方式,进行试验PPuYXqZHD&t|。剑桥大学要求申请者有良好的数学技能cA=M_Ij[^T!.Is=R。巧克力的稳定性和融点包含了很多科学知识GZZ6tMPL0=^P#sOm13VG。我们在吃巧克力以及巧克力融化的时候,巧克力的软硬度是通过多种油和脂肪酸控制的&kJ=CJMp]OxI+5#4M。巧克力商投入了大量资金研究正确的巧克力成分比例,来使巧克力在口中融化[t!%**kb!V#D7。麻省理工学院称,融化极其重要,是因为它决定着巧克力散发并释放香味之时的口感UUJ3]wn(K9t

译文属可可英语原创,未经允许,不得转载1+)F@(5g0v
重点讲解

1. of a lifetime 千载难逢的
It continues to be the mission of a lifetime.
我们要继续奋斗下去,这是终生的使命!
2. a sweet tooth 吃甜食的嗜好,爱吃巧克力
Staying healthy has never been easy, but for those with a sweet tooth, this news is sure to boost morale.
保持健康从来都不是容易的,但对于那些喜好甜食的人来说,这个消息真是增强了士气zb,FixQQ1.]=&JmMt6;y
3. to apply for a job 求职,找工作
But don't bother to apply for a job there.
但不要劳神去这家公司找工作了6xwXEPEZ(avt#
4. close to 接近于;在附近
Do we simply not want to be bothered with the ailments of those close to deaths door?
抑或是我们仅仅是不想跟这些已经接近死亡之门的人所患有的疾病打交道呢?
5. fatty acids 脂肪酸
You do need omega-3 fatty acids but not from fish.
您的确需要欧米伽-3脂肪酸,但不是来自鱼类)V&Lshf~sV

听力理解-问答题

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1.What is on offer for those with a sweet tooth?
2.What kind of mind will chocolate-loving applicants need?
3.What qualification could the researcher eventually achieve?
4.What will researchers try to stop chocolate doing in warmer climates?
5.What temperature is similar to the melting point of chocolate?
6.How long is the research position for?
7.What skills do the applicants need?
8.What controls how hard or soft chocolate is?
9.What do chocolatiers spend money on getting right?
10.What controls the dispersal of chocolate's flavour on the tongue?

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听力答案-问答题

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1.The job of a lifetime
2.A scientific mind
3.A PhD
4.Melting
5.The human body
6.3 1/2 years
7.Mathematical skills
8.Oils and fatty acids
9.The blend
10.The melting point

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听力理解-选择题

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1.What is on offer for those with a sweet tooth?
a) the job of a lifetime
b) free chocolate for life
c) free dental care for life
d) a lifetime of chocolate
2.What kind of mind will chocolate-loving applicants need?
a) a broad mind
b) a sweet one
c) a scientific mind
d) an open mind
3.What qualification could the researcher eventually achieve?
a) A1 Chocolate Taster
b) a Chef de Chocolatier
c) A professor
d) a PhD
4.What will researchers try to stop chocolate doing in warmer climates?
a) going off
b) melting
c) losing taste
d) crystallising
5.What temperature is similar to the melting point of chocolate?
a) the human body
b) coffee beans
c) the average temperature in Ghana
d) butter
6.How long is the research position for?
a) 2 years
b) 2 ½ years
c) 3 years
d) 3 ½ years
7.What skills do the applicants need?
a) tasting skills
b) creative skills
c) mathematical skills
d) cooking skills
8.What controls how hard or soft chocolate is?
a) the quality of cocoa beans
b) oils and fatty acids
c) butter
d) sugar
9.What do chocolatiers spend money on getting right?
a) the crunchiness
b) the marketing
c) the blend of oils and fats
d) the colour of chocolate
10.What controls the dispersal of chocolate's flavour on the tongue?
a) the sugar content
b) the melting point
c) saliva
d) the wrapping
听力答案-选择题

1.a
2.c
3.d
4.b
5.a
6.d
7.c
8.b
9.c
10.b

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重点单词
  • objectiveadj. 客观的,目标的 n. 目标,目的; 物镜 n.
  • qualityn. 品质,特质,才能 adj. 高品质的
  • candidaten. 候选人,求职者
  • meltvi. 融化,熔化,消散 vt. 使融化,使熔化,使消散
  • varietyn. 多样,种类,杂耍
  • temperaturen. 温度,气温,体温,发烧
  • chefn. 厨师,主厨
  • qualificationn. 资格,条件,限制
  • eventuallyadv. 终于,最后
  • investigatev. 调查,研究 [计算机] 研究