PTE听力口语练习-科学60秒-Dry Roasting

PTE考生目前最大的问题之一就是练习题缺乏。除了有限的基本官方书(PLUS,Testbuilder, OG)之外,就没有题了。很多英语基础不是很扎实的同学很难找到练习材料。墨尔本文波雅思PTE培训学校专门为墨尔本,悉尼PTE考生准备了适合PTE听力阅读练习的科学60秒。各位PTE同学可以练习PTE听力中的summarise spoken text和PTE口语中的retell lecture,练习记笔记技巧和复述。废话少说,下面开始:

60秒科学:Dry Roasting May Up Peanut Allergic Potential


60秒科学节目(SSS)是科学美国人网站的一套广播栏目,英文名称:Scientific American – 60 Second Science,节目内容以科学报道为主,节目仅一分钟的时间,主要对当今的科学技术新发展作以简明、通俗的介绍,对于科学的发展如何影响人们的生活环境、健康状况及科学技术,提供了大量简明易懂的阐释。

[Sound of peanut vendor]

Exposure to peanuts can be deadly to people with an allergy. But here’s a finding that could start to thwart the peanut threat: peanuts that are dry roasted may be more likely to trigger an allergic reaction than do their raw counterparts. At least that’s the case in mice. The study is in the Journal of Allergy and Clinical Immunology. [Amin E. Moghaddam et al, Dry roasting enhances peanut allergic sensitization across mucosal and cutaneous routes in mice]

Researchers looked at how the immune systems of mice respond to purified proteins from dry-roasted peanuts versus raw peanuts. Temperatures required to dry roast peanuts—160 degrees C or higher—create chemical compounds that incite the mouse immune system.

If the findings extend to humans, it could help explain the difference in the higher incidence of peanut allergies in the western world compared with East Asia. Peanuts are equally popular in both regions, but in the west, dry-roasted peanuts are more prevalent.

The researchers are now looking at ways to stop the formation of the compounds that cause trouble, in the hopes of developing a peanut that doesn’t bite back.

—Dina Fine Maron


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