跟读练习: How to unboil an egg - Eleanor Nelsen - 通过YouTube学习英语口语
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It's so obvious that it's practically proverbial.
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It's so obvious that it's practically proverbial.
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You can't unboil an egg.
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Well, it turns out you can, sort of.
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What thermal energy does to the eggs' molecules, mechanical energy can undo.
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Eggs are mostly made of water and proteins.
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The proteins start off folded up into intricate shapes, held together by weak chemical bonds.
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Adding heat disrupts those bonds, allowing the proteins to unfold, uncoil, unwind and wiggle freely.
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This process is called denaturing.
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The newly liberated proteins bump up against their neighbors and start to form new bonds with each other, more and more as the heat increases, until finally, they're so entangled that they gel into a solid mass, a boiled egg.
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That entanglement might look permanent, but it's not.
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According to a chemical idea called the principle of microscopic reversibility, anything that happens, like egg proteins seizing up, can theoretically unhappen if you retrace your steps.
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But adding more heat will tangle the proteins further, and cooling them down will only freeze them, so here's the trick: spin them around ridiculously fast.
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I'm not kidding.
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Here's how it works.
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First, scientists dissolve boiled egg whites in water with a chemical called urea, a small molecule that acts as a lubricant, coating the proteins' long strands and making it easier for them to glide past each other.
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Then, they spin that solution in a glass tube at a breakneck 5000 rotations per minute, making the solution spread out into a thin film.
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Here's the key part.
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The solution nearest the wall spins faster than the solution closer to the middle.
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That difference in velocity creates sheer stresses that repeatedly stretch and contract the proteins until eventually they snap back into their native shapes and stay there.
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By the time the centrifuge stops spinning, the egg white is back in its original unboiled state.
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This technique works with all sorts of proteins.
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Bigger, messier proteins can be more resistant to being pulled apart, so scientists attach a plastic bead to one end that adds extra stress and encourages it to fold up first.
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This unboiling method won't work with a whole egg in its shell since the solution has to spread throughout a cylindrical chamber.
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But the applications go way beyond uncooking your breakfast, anyhow.
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Many pharmaceuticals consist of proteins that are extremely expensive to produce, partly because they get stuck in tangled up aggregates, just like cooked egg whites and have to be untangled and refolded before they can do their jobs.
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This spinning technique has the potential to be an easier, cheaper and quicker method than other ways to refold proteins, so it may allow new drugs to be made available to more people faster.
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And there's one more thing you need to keep in mind before trying to uncook all of your food.
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Boiling an egg is actually an unusual cooking process because even though it changes the way proteins are shaped and bound together, it doesn't actually change their chemical identity.
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Most types of cooking are more like the famous Maillard reaction, which makes chemical changes that turn sugars and proteins into delicious caramel crunchiness and are a lot harder to undo.
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So you might be able to unboil your egg, but I'm sorry to say you can't unfry it...yet.
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背景与上下文
在这段视频中，Eleanor Nelsen 以一种幽默且富有启发性的方式探讨了一个看似不可能的主题——如何把煮熟的鸡蛋“还原”回生鸡蛋的状态。尽管这听起来相当荒谬，但她通过科学的解释展示了热能与机械能的相互作用，以及它们如何影响蛋白质的形状。这种从烹饪到科学的转变不仅令观众们感到惊讶，同时也为英语学习者提供了一个实用的学习机会。
日常交流的五个常用短语
- It turns out（结果是）
- adding heat（加热）
- the newly liberated proteins（新释放的蛋白质）
- microscopic reversibility（微观可逆性）
- spin them around（旋转它们）
这些短语不仅在科学对话中常见，也适用于日常交流，是雅思口语练习的理想选择。通过学习这些短语，学习者可以提高英语发音，更加自信地表达自己的想法。
逐步跟读指南
为了有效地利用这段视频进行英语学习，建议按照以下步骤进行：
- 首次观看：观看视频，以获取整体理解和上下文。这将帮助你对视频内容建立初步的框架。
- 分段学习：将视频分成几个小段落，每段集中于一个具体概念。例如，可以先集中关注“煮蛋”的科学原理。
- 跟随发音：在每段之后，尝试模仿Eleanor的发音和语调。根据视频内容反复练习，使用“shadow speech”技术来提高发音的准确性。
- 记录要点：在理解每段内容后，写下重要概念和短语，帮助巩固记忆。
- 最后复习：完成所有段落的跟读后，整合所学知识，通过讲述不同段落的内容来加深对整个主题的理解。
通过这种方法，学习者在观看视频的同时，也为自己的雅思口语练习提供了丰富的素材，帮助提升英语发音和表达能力。利用看YouTube学英语的资源，如此有效的练习方式，不仅有趣，更能实实在在提高你的英语水平。
什么是跟读法？
跟读法 (Shadowing) 是一种有科学依据的语言学习技巧，最初开发用于专业口译员的培训，并由多语言者Alexander Arguelles博士普及。这个方法简单而强大：您在听英语母语原声的同时立即大声重复——就像是一个延迟1-2秒紧跟说话者的影子。与被动听力或语法练习不同，跟读法强迫您的大脑和口腔肌肉同时处理并模仿真实的讲话模式。研究表明它能显着提高发音准确性，语调，节奏，连读，听力理解和口语流利度——使其成为雅思口语备考和真实英语交流最有效的方法之一。