英語口語練習短文短篇口語朗讀帶翻譯
多朗讀一些短篇的英語美文，對於我們英語口語的提高會有所幫助，今天本站小編在這裏爲大家分享一些英語口語練習短文，希望大家會喜歡這些英語美文!
Human vision like that of other primates has evolved in an arboreal environment. In the densecomplex world of a tropical forest, it is more important to see well than to develop an acutesense of smell. In the course of evolution members of the primate Line have acquired large eyes while the snout has shrunk to give the eye an unimpeded view.
人類的視覺，和其它靈長目動物的一樣，是在叢林環境中進化出來的。在稠密、複雜的熱帶叢林裏，好的視覺比靈敏的嗅覺更加重要。在進化過程中，靈長目動物的眼睛變大，同時鼻子變小以使視野不受阻礙。
Of mammals only humans and some primates enjoy color vision. The red flag is black to the bull. Horses live in a monochrome t visible to human eyes however occupies only a very narrow band in the whole electromagnetic spectrum. Ultraviolet rays are invisible to humans though ants and honeybees are sensitive to them. Humans have no direct perception of infrared rays unlike the rattlesnake which has receptors tuned into wavelengths longer than 0.7 micron. The world would look eerily different if human eyes were sensitive to infrared radiation. Then instead of the darkness of night, we would be able to move easily in a strange shadowless world where objects glowed with varying degrees of intensity.
在哺乳類動物中，只有人和一些靈長目動物能夠分辨顏色。紅旗在公牛看來是黑色的，馬則生活在一個單色的世界裏。然而，人眼可見的光在整個光譜中只佔一個非常狹窄的頻段。人是看不到紫外線的，儘管螞蟻和蜜蜂可以感覺到。與響尾蛇不同，人也不能直接感受到紅外線。響尾蛇的感覺器可以感受波長超過0.7微米的光線。如果人能感受到紅外線的話，這世界看上去將十分不同，而且恐怖。到那時，將與夜的黑暗相反，我們能輕易地在一個奇異的沒有陰影的世界裏走動。任何物體都強弱不等地閃着光。
But human eyes excel in other ways. They are in fact remarkably discerning in color gradation. The color sensitivity of normal human vision is rarely surpassed even by sophisticated technical devices.
然而，人眼在其它方面有優越之處。事實上，人眼對顏色梯度具有非凡的分辨能力。普通人類的視覺感受色彩的靈敏程度，甚至連精密的技術裝備都很難超越。
英語口語練習短文：餐巾顏色影響食物口感Sometimes picking the right music or lighting for a dinner date can be daunting, but research suggests you should be focusing on the color of your napkins too.
有時候爲晚餐約會選擇對的音樂或燈光是個艱鉅的任務，然而研究顯示，你還應該注意你的餐巾顏色。
A new report examining the relationship between colored napkins and the flavor of food found that color is a powerful contributor.
一份新報告研究了各種顏色的餐巾和食物口感之間的關係，結果發現，餐巾顏色也是個重要的因素。
The report reveals which colors pair best with which dishes to help give your dinners that extra bit of flavor.
報告顯示，選擇和食物最搭的餐巾顏色可以提升你晚餐的口感。
Napkin brand Tork partnered with Swedish food stylist and chef, Linda Lundgren, who paired dishes with a range of colored napkins.
餐巾品牌多康和瑞典食物造型師、廚師琳達?隆格倫合作，用一系列各種顏色的餐巾和食物搭配。
She told trade magazine The Caterer: 'How do you make a strawberry mousse sweeter and richer-tasting? The answer isn't more strawberries and sugar.
她告訴行業雜誌《餐飲承辦者》說：“你怎樣能讓一道草莓慕斯吃起來更甜、口感更豐富?答案不是多放草莓和糖。”
'Instead, try serving the dish with a coral pink napkin.
“而是應該試着用珊瑚紅的餐巾搭配這個甜點。”
'The color actually increases the perception of sweetness and decreases bitterness, making it perfect for desserts.'
“珊瑚紅色能提升甜味、減少苦味的感受，是甜點的完美搭配。”
The experiments found that aqua blue napkins enhance the flavor of eggs and Indian food.
該實驗發現，水藍色的餐巾能夠提升雞蛋和印度食物的口感。
This is because it brings out orange and yellow as contrast colors and makes the dishes seem less salty, Ms Lundgren said.
隆格倫說，這是因爲水藍色與食物的橘色和黃色構成鮮明對比，從而讓食物吃起來感覺不那麼鹹。
Coral pink helps to decrease the bitterness of dishes like grapefruit and makes meals taste sweeter, while pink or rose red work best with desserts.
珊瑚紅色有助於減少葡萄柚等食物的苦味，讓食物吃起來感覺更甜，而粉色或玫瑰紅色和甜點最配。
Mustard yellow helps to improve the flavor of green dish such as sprouts and salads, as well as tart flavors including fish and sea food.
芥末黃有助於提升豆芽菜、沙拉等綠色食物的口感，還能讓包括魚和海鮮在內的酸味食物感覺更好吃。
Anthracite grey helps to contrast the tones of lighter colored table settings and meals, meaning grey napkins give Mediterranean food a richer taste.
煤灰色有助於與淺色的桌布和食物構成鮮明對比，這意味着灰色的餐巾能讓地中海食物的口感更豐富。
Julia Wood, senior product manager at Tork, said: 'Restaurant operators need to provide the very best experience for customers.
多康的高級產品經理朱莉亞?伍德說：“餐廳經營者需要爲顧客提供最好最優質的體驗。”
'Getting creative by simply using complementary napkin colors with the dishes they serve will really make an exquisite plate of food stand out.'
“只需通過使用顏色和食物互補的餐巾這樣的小創意，就會讓精美食物的口感更出色。”
英語口語練習短文：巧克力對大腦有好處If you were looking for an excuse to start your day with a bowl of Cocoa Krispies topped with chocolate milk, science has your back. A study published recently in Frontiers in Nutrition looked at the effects of cocoa and cocoa-derived food (read: chocolate) and found that they have "the potential to counteract cognitive decline and sustain cognitive abilities."
如果你在找一個理由使你可以每天吃一碗淋了巧克力牛奶的可可亞脆米花，科學可以做你的後盾。最近，營養學術前沿系列期刊發表了一篇關於可可粉和可可類食品(也就是巧克力)功效的研究報告，該研究發現它們有“抵制認知能力衰退以及維持認知能力的潛能。”
The secret lies in flavanols, a class of natural compounds that has "neuroprotective effects" (meaning, it's good for your brain), and chocolate happens to be filled with the stuff. The study's authors, Valentina Socci and Michele Ferrara from the University of L'Aquila in Italy, found that participants showed improvements in memory and were better able to process visual information after having cocoa flavanols. The study also showed that, for women at least, cocoa actually counteracted the cognitive impairment that comes with sleep deprivation.
這種功效的奧祕就在於黃烷醇，一種起“神經保護作用”(意思就是它對你的大腦有好處)的天然化合物，而巧克力恰好富含這種物質。這份研究報告的作者是來自意大利阿布魯佐大學的瓦倫蒂娜·索奇和米歇爾·費拉拉，他們發現，研究參與者的記憶力有所改善，而且在攝入可可黃烷醇之後，他們能夠更好地處理可視信息。這項研究還發現，至少對婦女來說，可可粉確實可以消減因睡眠不足而造成的認知損害。
This isn't just good news for college kids pulling all-nighters, though. In fact, the effects of cocoa flavanols were more easily seen in older populations, and particularly those who had already started to lose memory or suffered from other mild cognitive impairments. Long-term ingestion of cocoa flavanols (ranging from 5 days up to 3 months) improved attention, processing speed, working memory, and verbal fluency. So maybe get your grandma an extra Whitman's Sampler the next time you see her.
這不僅僅是大學生們的喜訊，也是所有夜貓黨的福音。事實上，可可黃烷醇的功效更容易在老年人羣身上體現出來，特別是那些已經開始喪失記憶，或遭受其他輕度認知功能損害的人羣。長期攝入可可黃烷醇(從5天到3個月)可以提高注意力、信息處理速度、工作記憶力以及語言流暢度。所以下次去看望外婆的時候，你可以送她一盒上好的惠特曼巧克力。
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