句间停顿:
  • 1S
  • 3S
  • 5S
语速: x 1.0
  • 速度0.8X
  • 速度1.0X
  • 速度1.2X
  • 速度1.5X
  • 速度1.8X
  • 速度2X
始终显示原文
欢迎使用 KMF 精听精研
坚持练习精听,反复听、吃透每个句子,能够快速 提升听力能力
开始精听
或按 「 空格」开始播放

段落1

This is Scientific American 60-Second Science. I'm Christopher Intagliata. Got a minute?

点击显示原文

隐藏原文=

Grillmasters already know that a cold brew is a fine companion at the barbecue.

点击显示原文

隐藏原文=

So here's some science to toast to marinating meat in beer actually cuts the number of potentially cancer-causing compounds that form, as chops sizzle on the grill.

点击显示原文

隐藏原文=

So says a report in the Journal of Agricultural and Food Chemistry.

点击显示原文

隐藏原文=

The study started out like any barbecue, with pork chops, charcoal, and beer.

点击显示原文

隐藏原文=

Researchers marinated the chops for four hours in either regular or non-alcoholic pilsner, or a dark ale.

点击显示原文

隐藏原文=

Then they fired up the grill.

点击显示原文

隐藏原文=

After cooking, they analyzed the chops for polycyclic aromatic hydrocarbons, or PAHs,

点击显示原文

隐藏原文=

which are found in smoked and grilled meats, and may up your risk of cancer.

点击显示原文

隐藏原文=

Turns out dark ale cut PAH levels in half, compared to unmarinated meat.

点击显示原文

隐藏原文=

The extra antioxidants in dark beer may be the trick, researchers say.

点击显示原文

隐藏原文=

Because PAHs form with the help of free radicals, and antioxidants could slow down that process.

点击显示原文

隐藏原文=

So if you're health-conscious, but love to grill?

点击显示原文

隐藏原文=

A simple beer marinade might let you have your steak…and eat it, too.

点击显示原文

隐藏原文=

Thanks for the minute, for Scientific American 60-Second Science. I'm Christopher Intagliata.

点击显示原文

隐藏原文=
[ < 空格 > ]
当前句 /
/
  • 段落1
  • 第 1 句
  • 第 2 句
  • 第 3 句
  • 第 4 句
  • 第 5 句
  • 第 6 句
  • 第 7 句
  • 第 8 句
  • 第 9 句
  • 第 10 句
  • 第 11 句
  • 第 12 句
  • 第 13 句
  • 第 14 句
  • 第 15 句

+ 创建收藏夹
保存 取消