字神帝國英語天地

今日主題：Eat Slowly and Breathe Smoothly to Enhance Taste 细嚼慢嚥味道好

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/…/20151201sa_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：
Ever lose your ability to taste during a cold, because your nose is stuffed up? That’s because the nose is intimately involved with taste. When you chew, volatile flavor compounds from the food get lofted toward the back of your mouth. And when you exhale you carry some of those flavor compounds up into your nasal cavity, where they hit olfactory receptors.
有沒有過這樣的經歷?感冒時，因為鼻子阻塞，品嘗起東西來，索然無味?那是因為鼻子和味覺有著緊密的聯繫。當你在咀嚼食物時，食物中蘊含的芬香化合物落在嘴中。在吸氣時，一些芬香的氣味就會進入你的鼻腔，刺激嗅覺受體。

"As children we basically learn, the first lesson of table manners is to keep the mouth closed while chewing, and you also want to breathe smoothly." Rui Ni, a mechanical engineer at Penn State. "I think not only because it's courteous, but you can also smell the food much better if you breathe smoothly."
當在孩提時代，我們實際上學到的，餐桌禮儀的第一課就是，在吃食物的時候，嘴巴緊閉，同時呼吸平緩。瑞倪是賓夕法尼亞州立大學的機械工程師。他說到：“我認為那樣做不僅僅是因為禮貌，同時，呼吸平緩，可以更好的聞到食物的味道。”
The backdoor by which smell contributes to taste is called "retronasal olfaction." And it turns out our airways are exquisitely tuned to enhance that effect.
嗅覺對味覺的秘密通道，我們稱之為“鼻後嗅覺”。結果表明，呼吸道通過精美地調節來增強這種效果。

Ni and his colleagues 3D-printed a model of a woman's airway, using a CT scan as a template. To track airflow, they laced water with fluorescent particles and pumped it through the apparatus, filming the results. They found that when you breathe in, that inward airflow actually forms a curtain at the back of your mouth, blocking food particles from getting into the lungs--a good thing. And when you exhale, air swirls through that cavity in the back of the mouth, sweeping up those volatile particles and delivering them right to the nasal cavity, where you can smell them. The results appear in the Proceedings of the National Academy of Sciences.
倪瑞和自己的同事利用3D列印技術模擬了女性的呼吸道，使用CT掃描作為範本。為了跟蹤氣流，他們在水內混合螢光粒子，並利用裝置抽取水，然後拍攝記錄結 果。倪瑞他們發現，人體在吸氣時，向內的氣流實際上會在口腔內後部形成遮蔽，阻止食物粒子進入肺部——這是好事。當人體在呼氣時，氣體在口腔後部形成漩 渦，清掃那些有氣味的食物顆粒，將他們送入鼻腔，這樣你就能聞到食物的味道。該研究結果發表在《美國國家科學學院院刊》雜誌上。

There is a way to derail this well-tuned system: the effect's ruined if you're really huffing and puffing. Meaning if you're wolfing down your food, gasping for air, that turbulent breathing actually delivers more of those food molecules into your lungs and less up into the nasal cavity. In other words, your mother was right all along: keep your mouth shut and don’t bolt your food. It’ll cut the chances of choking, and enhance the taste of the meal.
有一種方法還可以破壞這樣調節系統：如果你暴怒時，就會摧毀這種效果。即如果你吃食物時狼吞虎嚥同時大口大口地喘著粗氣，那麼呼吸紊亂會將更多的食物分子 送進肺中，而只有少量的食物顆粒會進入鼻腔。換而言之，媽媽說的是對的：吃飯時要閉嘴慢嚼、不要狼吞虎嚥。這樣會減少窒息的可能性，提高食物的味道。