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科学美国人60秒双语科学新闻综合篇:基因,气味和猪肉

Lily85 于2013-04-01发布 l 已有人浏览
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这是一个关于基因、气味和猪肉的故事。
    小E英语欢迎您,请点击播放按钮开始播放……

Here’s a tale of genes, smells and pigs.
这是一个关于基因、气味和猪肉的故事。

Most people have two copies of a gene that enables them to detect a steroidal pheromone called androstenone—which is found in male mammals, particularly porkers. But most pigs in developed countries have been chemically castrated. Which means much less androstenone in the meat. So, no strong smell.
大多数人的基因是双拷贝的,这使他们能够感受到一种叫做雄烯酮的甾体信息素。雄烯酮往往可以在雄性哺乳动物尤其是肉猪的体内找到。但在大多数发达国家里,生猪都已采取了化学阉割。这就意味着猪肉里的雄烯酮含量要少很多。因此,猪肉没有了难闻的气味。

Now Europe is considering a ban on castration. Might pork from these intact males smell bad to people with the right genes?
现在,欧洲正在考虑禁止对生猪进行化学阉割。但是取自没有阉割的生猪身上的肉是不是对具有双拷贝基因的人来说闻起来十分难闻?

Researchers recruited 23 volunteers, who were screened for the ability to smell androstenone. Tests showed that those who were sensitive to the compound did indeed have two copies of the gene. And those who didn’t notice it or didn’t think it smelled bad mostly had one or no copies.
研究人员招募了23个志愿者,测试他们对雄烯酮的嗅知能力。测试结果表明,那些对雄烯酮敏感人确实具有双拷贝基因。而那些没有感受到雄烯酮或认为猪肉气味并不难闻的人则大多不具有双拷贝基因。

The researchers then challenged the subjects with pork to which androstenone was added to match levels that would be found in meat from uncastrated males. And the sensitive subjects thought the meat smelled and tasted much worse than did the insensitive tasters. The research was published in Public Library of Science One.
随后,研究人员往猪肉里加入雄烯酮直到其含量达到没有阉割的生猪肉里的雄烯酮含量。他们发现,对雄烯酮敏感的人比不敏感的人觉得猪肉更难闻、更难吃。这项研究结果发表在《科学公共图书馆》(Public Library of Science One)杂志上。

The scientists say ending pig castration could thus make some pork unpalatable to people with the common genes construct. Which might make consumers squeal.
科学家们说,禁止生猪阉割会让具有常见基因结构的人感到有些猪肉很难吃。听到这个,猪肉消费者可能会大呼小叫了。

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