科学美国人60秒:巧克力过电降低脂肪量-托福听力下载

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　　科学美国人60秒中英文翻译：巧克力过电降低脂肪量

　　科学美国人60秒英文文本

　　This is Scientific American — 60-Second Science. I'm Christopher Intagliata.

　　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.

　　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.

　　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 up the pipes—what you might call the Augustus Gloop effect.

　　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.

　　The authors claim the resulting chocolate has a stronger cocoa flavor, and tastes quote, "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 simply shocking.

　　Thanks for listening Scientific American — 60-Second Science Science. I'm Christopher Intagliata.

　　这里是科学美国人——60秒科学。我是克里斯托弗·因塔利亚塔。

　　巧克力看起来与原油没有什么相同之处。但是二者在生产过程中都需要通过管道。而且越厚，粘性就相对越大，它们就越有可能堵塞管道。因此，费城天普大学的物理学家们设计出了一种不同寻常的解决方法来避免粘稠情况：使用电场。

　　该过程基于一种名为电流变的概念，在该过程中，流体可以从液体转变成像果冻一样粘稠。或者在电场中，呈现相反地情况。电场可以使原油中的石蜡和沥青颗粒、巧克力中的可可或奶干物质等粒子，像微小条形磁铁一样，排列成链。

　　这个研究团队的最新发现对低脂巧克力的生产来说可能会是一大福音。因为降低巧克力中的脂肪含量往往会堵塞管道——这可以称之为奥古斯塔斯·格鲁普效应。

　　但是，管道堵塞可以通过1600伏特/厘米的电场来清除，与巧克力的电流相平行。这一结果使巧克力生产商在减少10—20%可可脂的情况下不会堵塞管道。这项研究发表在《美国科学院院报》上。

　　作者们指出，用这种方法生产的巧克力具有较强的可可香味而且味道“非常好”。这项研究的部分资金由火星巧克力公司以及其他感兴趣的巧克力制造商资助，因此研究人员称，这项技术可能在一年之内实现商业化。届时大家可以自己判断，电场是会使巧克力的味道变得更好，还是会令人感到吃惊。

　　谢谢大家收听科学美国人——60秒科学。我是克里斯托弗·因塔利亚塔。

　　重点讲解：

　　1. clog up (使)阻塞;(使)堵塞;

　　例句：22,000 tourists were clogging up the pavements.

　　2.2万名游客将人行道堵得水泄不通。

　　2. the other way around 相反地;

　　例句：To most people acting is glamorous,business isn't. It works the other way around for John.

　　在大多数人看来，演戏富有魅力，而做生意却没什么魅力;可对约翰来说则恰好相反。

　　3. line up 使(某一批物)排列成行;

　　例句：Line up the glasses and I will fill them.

　　把玻璃杯排好，我来斟酒。

　　4. in part 在某种程度上;部分地;

　　例句：This is due, in part, to inadequate infrastructure.

　　其部分原因是没有足够的基础设施。

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