字神帝國英語天地

今日主題：Chocolate Makers Cut Fat with Electricity
巧克力製造商使用電場來削減脂肪

洪欣老師推薦：托福聽力最好的課外教材：60-Second Science
康康精選托福會考的主題，堅持每天精聽一定會進步的哦!!

建議方法：
1. 先聽兩三遍 (不看文稿)
2. 再一句一句聽寫 (每句都要聽寫數遍，直到寫出85%以上的字)
3. 最後check文稿，看哪聽不出來，單字沒背過，還是發音不熟。
4. 堅持天天聽，就能每天進步哦。

MP3音檔 (按右鍵可下載聽)：喜歡的同學，幫忙推或按讚哦~~
http://online1.tingclass.net/voaspe/…/20160626sa_science.mp3

只有音檔怎夠，聽不懂地方，不用怕，康康幫你準備好中英文稿了：

中英文稿：
Chocolate may appear to have little in common with crude oil. But production for consumers requires that both substances travel through pipes. And the thicker—that is, the more viscous—they are, the more likely they'll clog up those pipes. So physicists at Temple University in Philadelphia have devised an unusual solution to avoid that sticky situation: apply an electric field.
巧克力似乎與原油毫無共性。生產消費者所需要的產品都通過管道來運輸，並且管道越厚，粘性就相對越大。它們就越有可能堵塞管道。因此費城坦普爾大學的物理學家們已經設計出一種不同尋常的解決方案，以避免出現棘手的情況：施加電場。

The process relies on a concept called electrorheology, in which a fluid can morph from a liquid to a JELL-O–like consistency, or the other way around, in an electric field. The field causes particles in the fluid, like paraffin and asphalt particles in crude oil, or cocoa and milk solids in chocolate, to act like tiny bar magnets, and line up into chains.
該過程基於一種化學概念，稱為電流變，在該過程中，流體可以從液體轉換成像果凍一樣粘稠。或者在電場中，呈現相反地狀態。電場導致流體中的粒子像微小條形磁鐵一樣，排隊成鏈，如在原油中的石蠟和瀝青顆粒，或巧克力中的可可或固態牛奶物質。

And the team's latest finding could be a boon for the production of low-fat chocolate. Because cutting the fat content of chocolate tends to jam the pipes—the Augustus Gloop effect. [Willy Wonka clip]
並且該團隊的最新發現對於低脂巧克力的生產可能會是一大福音。因為降低巧克力中的脂肪含量往往會堵塞管道——奧古斯塔斯•格魯普效應。

But that blockage can be cleared by applying an electric field of 1600 volts per centimeter, parallel to the chocolate's flow. The effect would allow chocolatiers to cut cocoa butter by 10 to 20 percent and still not clog the pipes. The study appears in the Proceedings of the National Academy of Sciences. [Rongjia Tao et al., Electrorheology leads to healthier and tastier chocolate]
但是管道堵塞可以通過施加電場1600伏特/釐米來清除，與巧克力的電流相平行。這一結果可以允許生產商減少10 - 20%的可可脂並且還不會堵塞管道。這項研究發表在美國國家科學院院刊上。

The authors claim the resulting chocolate has a stronger cocoa flavor, and tastes quite, "wonderful." And since the study was funded in part by the Mars Chocolate company—and other chocolate makers are interested—the researchers say the tech may be commercialized within a year. At which point you can judge for yourself whether electric fields really make a better bar. Or if the taste is shocking.
作者們表示由此產生的巧克力具有較強的可可香味並且味道好極了。由於這項研究的部分資金由火星巧克力公司以及其他感興趣的巧克力製造商資助，研究人員聲稱，這項技術可能在一年之內實現商業化。此時你可以自己判斷，是否可以通過電場使酒吧生意變得更紅火，如果味道很糟糕。