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(单词翻译:双击或拖选)
Cooking is one big science experiment and chefs have been gaining fame for more explicit1 uses of scentific techniques and tools in the kitchen. Now, according to an article in the December issue of physics world, mixologists the folks behind the bar are getting into the act. They are borrowing tools from the labs to create wild new libations. Here is one example, alcohol is better than water at delivering flavors and aromas3 since many of thoes molecules4 aren’t water soluble5. Plant material is permented and then heated to extract the alcohol that contains that flavors. That’s distillation6. But the heat can destroy some aroma2 molecules. Enter the scentists’ rotary7 evaporator. liquid goes to rotating container, pressures lowered so volatile9 components10 evaporate, then a cool coil condenses the vapor8 back into liquid. One mixologist in London used this techinque to make a mild liquor. This spicy11 c isn’t volatile, so it gets left behind. The final product has the fruity and florar flavors of chili12 peppers with none of the s heat. For more proof, go to the article, cocktail13 physics at physicsworld.com.
1 explicit | |
adj.详述的,明确的;坦率的;显然的 | |
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2 aroma | |
n.香气,芬芳,芳香 | |
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3 aromas | |
n.芳香( aroma的名词复数 );气味;风味;韵味 | |
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4 molecules | |
分子( molecule的名词复数 ) | |
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5 soluble | |
adj.可溶的;可以解决的 | |
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6 distillation | |
n.蒸馏,蒸馏法 | |
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7 rotary | |
adj.(运动等)旋转的;轮转的;转动的 | |
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8 vapor | |
n.蒸汽,雾气 | |
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9 volatile | |
adj.反复无常的,挥发性的,稍纵即逝的,脾气火爆的;n.挥发性物质 | |
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10 components | |
(机器、设备等的)构成要素,零件,成分; 成分( component的名词复数 ); [物理化学]组分; [数学]分量; (混合物的)组成部分 | |
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11 spicy | |
adj.加香料的;辛辣的,有风味的 | |
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12 chili | |
n.辣椒 | |
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13 cocktail | |
n.鸡尾酒;餐前开胃小吃;混合物 | |
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