シャドーイング練習: The simple story of photosynthesis and food - Amanda Ooten - YouTubeで英語スピーキングを学ぶ

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Transcriber: Andrea McDonough Reviewer: Bedirhan Cinar Ever wonder where most of the food you eat every day comes from?
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Transcriber: Andrea McDonough Reviewer: Bedirhan Cinar Ever wonder where most of the food you eat every day comes from?
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Well, about 60% of the food you eat is carbohydrates.
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As you can probably tell from its name, carbohydrates contain carbon, hydrogen, and oxygen.
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But where do these atoms originally come from and how do they join together to make delicious foods like fruits and pasta?
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It actually all starts with the air you are exhaling this very minute, specifically the carbon dioxide molecules.
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Plants are going to breath in this very same carbon dioxide through pores in their skin, called stomata.
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Plants drink in water from their roots to get the needed oxygen and hydrogen atoms, and their electrons, in order to build carbohydrates.
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What is that thing?
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Well, that's a special plant organelle inside the leaves of plants called a chloroplast.
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It's green beceause of a special light-absorbing pigment called chlorophyll.
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Each leaf has about 44,000 cells and every cell can have anywhere between 20 to 100 chloroplasts.
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That's up to 4,400,000 chloroplasts!
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By now, you've probably guessed that we're talking about the process of photosynthesis and you might be wondering when the sun is going to make its entrance.
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Let's go back to that original molecule of water.
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The plant has to split this molecule of water so it can get electrons from it.
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But, the plant can't pull that water apart by itself.
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It needs help from the high-energy rays of the sun.
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So now that the chloroplast has all the building blocks - carbon, hydrogen, oxygen, and electrons - it can use them to go through the rest of the steps of photosynthesis to transform that original carbon dioxide gas into a simple carbohydrate called glucose, C-6-H-12-O-6.
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That little glucose molecule then helps to build bigger and better carbohydrates like cellulose.
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Cellulose is a type of carbohydrate found in plants that our body cannot break down.
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We call it fiber and we eat it in vegetables like lettuce, broccoli, and celery.
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Plants use cellulose to keep themselves strong.
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The plant could also turn that glucose into starch, a large molecule that stores energy for the plant.
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We love eating starch from plants like potatoes, corn, and rice.
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So you see, when you eat plants, we're actually benefiting from photosynthesis.
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The plant makes things like starch, which we eat and then break back down into glucose, the first form the plant made.
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Then, the mitochondria in our cells, powered by the oxygen we breath, can turn glucose into pure energy molecules called ATP.
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ATP powers all work done by each and every one of your cells, things like communication, movement, and transport.
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But why do we have to turn that glucose into ATP?
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Well, think of it like this.
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You're excited to start your summer job at the local ice cream stand, but your boss has just told you that she is going to pay you in ice cream cones.
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What are you going to be able to do with those ice cream cones?
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Nothing, which is why you kindly asked to be paid in dollars.
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ATP is just like dollars.
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It is the currency that all cells of life use while glucose is, well, kind of like ice cream.
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Even plants have mitochondria in their cells to break down the glucose they make into ATP.
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So as you can see, humans and plants are intricately connected.
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The air we breath out is used by plants to make the carbohydrates we enjoy so much.
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And, in the process, they are releasing the very same oxygen molecules we need to breath in in order that our mitochondria can break down our delicous carbohydrate meal.

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「The simple story of photosynthesis and food - Amanda Ooten」を使って、シャドーイングで英語を練習しましょう。

毎日15〜30分の練習で、IELTSスピーキングへの自信と実践的な英会話力が身につきます。

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シャドーイング（Shadowing）は、もともとプロの通訳者養成プログラムで開発された言語学習法で、多言語習得者として知られるDr. Alexander Arguelles によって広く普及されました。方法はシンプルですが非常に効果的：ネイティブスピーカーの英語を聞きながら、1〜2秒の遅延で声に出してすぐに繰り返す——まるで「影（shadow）」のように話者を追いかけます。文法ドリルや受動的なリスニングと異なり、シャドーイングは脳と口の筋肉が同時にリアルタイムで英語を処理・再現することを強制します。研究により、発音精度、抑揚、リズム、連音、リスニング力、そして会話の流暢さが大幅に向上することが確認されています。IELTSスピーキング対策や自然な英語コミュニケーションを目指す方に特におすすめです。

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