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(单词翻译:双击或拖选)
This is Scientific American's 60-Second Science. I'm Karen Hopkin. This will just take a minute.
They say you should take the bitter with the sweet. But if you're not a big fan of bitter, chemists have just the loophole for you. Oh, you'll still have to take the bitter. But you won't have to taste it. Because scientists have concocted1 a new and improved "bitter blocker." They touted2 their triumph at the national meeting of the American Chemical Society.
Our taste buds allow us to detect sweet and sour, salty and savory3, and, of course, bitter. Of that set of taste sensations, bitterness, most agree, is the most disagreeable. And we can thank (or blame) evolution. We likely find bitter bad because many toxic4 substances are bitter. So an aversion to bitter may have helped our ancestors survive.
Problem is, plenty of healthful foods are bitter, too. Take broccoli5 and kale. (Please.) The standard solution, drowning out the bitter with butter, sort of cancels out the veggies' health food status.
Rather than getting rid of the bitter, chemists came up with a compound that simply blocks our receptors for the bitter molecules6, and our ability to taste them. So you may not need that spoonful of sugar to make the medicine go down. Or the broccoli.
Thanks for the minute. For Scientific American's 60-Second Science, I'm Karen Hopkin.
1 concocted | |
v.将(尤指通常不相配合的)成分混合成某物( concoct的过去式和过去分词 );调制;编造;捏造 | |
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2 touted | |
v.兜售( tout的过去式和过去分词 );招揽;侦查;探听赛马情报 | |
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3 savory | |
adj.风味极佳的,可口的,味香的 | |
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4 toxic | |
adj.有毒的,因中毒引起的 | |
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5 broccoli | |
n.绿菜花,花椰菜 | |
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6 molecules | |
分子( molecule的名词复数 ) | |
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