位置:首页 > 在线广播 > 新奇事件簿 > 正文
新奇事件簿(翻译+字幕+讲解):神奇蛋白减缓融化速度
日期:2015-09-06 11:29

(单词翻译:单击)

zo*2=5*gAcnikMm9A25HuAB@D-hOv=g

听力文本

hrgWAk]Ps[(N

Scientists may have discovered something that could be very welcome news for ice cream lovers around the world. Their discovery is a new ingredient that could slow down the rate at which ice cream melts and gives the ice cream a smooth texture. It is a naturally occurring protein that keeps ice cream frozen for a longer period of time during hot weather. Research teams at two universities in Scotland found that the protein, called BsIA, slows down the melting process through a bonding of air, water and fat. Project leader professor Cait MacPhee said: "We're excited by the potential this new ingredient has for improving ice cream, both for consumers and for manufacturers."

aW+c~BGh+oU*Gpi

icecream.jpg

FET*Uvo=m+od!]Q

The protein is a kind of friendly bacteria that could be used in other food to reduce levels of saturated fat and calories. The researchers say it could prove a valuable ingredient in many kinds of food and be very beneficial to food companies. It also comes with green credentials as it can be produced from sustainable raw materials. Professor MacPhee's colleague Dr Nicola Stanley-Wall described the research as being an enjoyable experience. She said: "It has been fun working on the applied use of a protein that was initially identified due to its practical purpose in bacteria." The researchers say that that ice cream made with the new ingredient could be in supermarket freezers within three to five years.

NK5t2KK-)l@vL2*7GG-

中文翻译

_icfcAs-r.&-

科学家或发现了一种备受全球冰淇淋粉丝欢迎的物质WHz3yAdrXTXgw=SHl。他们发现了一种能够减缓冰淇淋融化速度的成分,而且还能够让冰淇淋口感润滑wo*Yul*BoA.B9W.。这种天然蛋白质能够让冰淇淋在炎热的气温中冷却时间更长Yx,_ZVLC_;yKFT9。来自苏格兰的两家大学研究小组发现,这是一种名叫“BsIA”的蛋白质,通过将冰淇淋的水分,脂肪以及空气结合在一起,它能够减缓冰淇淋的融化速度,|QshE%G=%;4G;LluKd。项目主任凯特·麦克菲教授称:“不论是对消费者还是对生产商,该蛋白质的潜力让我们兴奋不已lZMdX2XiV^b。”

[oLB)GrbpWWqK#&8

这种蛋白质是一种有益细菌,它也能够用来降低其他食物的饱和脂肪和卡路里@@3.m*FhRDleA*A^x。研究人员称这种蛋白质在许多食物中很有利用价值,并对食物制作公司百利而无一害=StI&7JJplvA=dj,。该蛋白质绿色环保,它通过原材料制作而成F^TXDd.RO&8。麦克菲教授的同事尼克拉博士认为此次研究是一次愉快的体验kVv_5+ZbDpAYU]。她称:“由于这种蛋白质在细菌中的实用性目的,所以,对它进行应用性研究真的是乐趣无穷(aR3QDWu|)tOEgW+A。”研究人员称,用新材料制作而成的冰淇淋能够在超市的冷藏室中存放3-5年的时间otCi9OVx5A9|a;

4.|fe9PH3;H)_7~gSh

译文属可可原创,仅供学习交流使用,未经许可请勿转载

eIhEl-%&YR

重点讲解

CV+z[8HGPKEczwjfM]xT

|[Ki^v5K3,

1.ice cream 冰淇淋

X]BO..bOKP

例句:I like ice cream and cookies as much as the next guy. But I hate how it makes me feel afterward.

121gO_Nn,JeJ!.-&J;

我喜欢冰淇淋和曲奇,但我又讨厌吃完之后所带给我的感受,疲倦,瞌睡,精力不集中等等@.WlW8iMA&

MVV5qU5BpO87O97%W,

2.beneficial to 对…有益

1;,eHZeCMYzwqb

例句:Paying attention to this can be very beneficial to parents and in turn, to their children.

uB#z+941eS0

注意到这些对家长们是非常有益的,同时也会对他们的孩子们有益QJ18;pBAHJ

D&k]&h)1YPeg

3.slow down 减速

+QOj@WOjG4dO

例句:Before turning, you should slow down your car.

d#Zm5i9oa=

转弯前,你得先减速j;9T75%4bM

1=kQaB(49Cn[f]a

4.raw material 原料

=nq3B0!Xe1&Ca!,bX

例句:Expanding the source of raw material should also depress the price of petroleum.

!(VP_%8fUn8^

原料来源的扩展同样会对石油价格起到抑制作用((Z=8sw+y4

39p5Jz&nN*a6;_59Po[E


Fw%NME]Tp[

听力题目

yg!,POljBwpzotH-S

yS+^CGx;x8no%V

LTaf=tQrS6Q3NKV

.t=%&Bi#)q

1.Who might the new discovery be welcome news for?

da@RWC@]xc

a) scientists

Z^Ov*h=Jj=+eZZQ

b) pensioners

JFoQSzyqb]94pkL56fz+

c) ice cream lovers

vDQqw^7bB6U|uq

d) people in Finland

#Z==R4,|oJ1uYAoc

2.What kind of texture will the new protein give the ice cream?

!@ddNjo6p.2TqQC7LxX

a) smooth

wT-=UoUbN&;uPaHj

b) rich

&oT&ptc|&jIj|e

c) rough

Q9LqxlB19zvXJ+|-

d) cold

kOMK;ZH#,64-jTKsk[

3.In which country did the research take place?

GsZP!asr4pl#K)wb&b

a) Scotland

P0YT4,sOqNF70*&ZP

b) Iceland

8|2xi%,8g0-r@KBHjEFL

c) South Africa

&eN_oBY47Vb

d) New Zealand

WJlHHtYQn7

4.Who is Cait MacPhee?

(H|83CTbo(Zhdg

a) an ice cream lover

hnStqu_M_z=R7iXF8lCf

b) a professor

-(ziXeA]uw9S5

c) an ice cream flavour tester

,zuKr%G.[ZXw&,(

d) an ice cream company CEO

n#[W2O[CFl

5.Who will the new ice cream have potential for besides consumers?

O+_7_rADTl.SbYvIKux

a) dairy farmers

RgCui7kUMGJgABms

b) apple pie makers

X&C,^baKGSb]7XJnf+

c) doctors

mdh(U~6airC25oD

d) manufacturers

aOdUb&^4_J

6.What could the protein reduce in other food besides calories?

gYFX2T-[tV=D+n|-

a) additives

lyvw4I7eu_hnB

b) saturated fat

Dgpgh.b9s&4&~q#VS5

c) flavouring

4AcMHr|AJj]

d) sugar

X8T-pS6y2_B(S

7.What kind of credentials does the protein have?

RuBVDFcQ8U,5aHo2]3

a) green

K|zj3*k=p9O

b) good

~,KBC7O9do7

c) tasty

yOHAGJK8F1qI

d) sweet

LDdU8mA7&_I_HQ7^Xpk

8.What kind of raw materials did the article say the protein comes from?

&V)vl|]mnza(+

a) fresh ones

J2J.8w]Poymvk

b) expensive ones

UFtGhi]Df@

c) sustainable ones

Ci)rbc[dW)k9![xgd#

d) bacterial ones

dD|H.d~]Q=Uvx_l

9.What kind of experience did Dr Stanley-Wall say the research was?

5xPhaECjmsRDFA-T+]

a) discovering

+6;^V_F8qys6

b) stimulating

~UU]ecbBF@-2j(V

c) tasty

~_7^)]H@xO9

d) enjoyable

;doY*,Q3b!ERKyS#nt|

10.Where could the new ice cream be in four years from now?

l4)b=w+s23

a) freezers

.fCX4Bu7McK

b) Iceland

W._GnlDrHGgS

c) worldwide

MM%NO,M%Aq(]V=D

d) in a research lab

GXKGP8#]Kbz8r9J-UtI

rba!C.Te-c2A[

听力答案

;GT~yj_*qj|)eRjX

1.c

K(8sr72F2eHC60zL@g13

2.a

(ts%jGBCky4

3.a

FvAMx|OLD7Q

4.b

FivWiy%7!c]2TsD+

5.d

H3m_D(pzC]_JIF6~]!

6.b

qL78Y;0xpNr6atr4*gtm

7.a

kfj@VoJM6I_RO1wL0

8.c

[Xb|*Fo[sFjPfD%ymF

9.d

^9@t2A,2&JbQA(@wV

10.a

VMQg^lvp7%LLG

yaAYL[lb-F94ff9Up~VZYXMo(iYX2Y(~bJ6_k^R;x
分享到