英语口语练习短文短篇口语朗读带翻译
多朗读一些短篇的英语美文，对于我们英语口语的提高会有所帮助，今天本站小编在这里为大家分享一些英语口语练习短文，希望大家会喜欢这些英语美文!
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.
人类的视觉，和其它灵长目动物的一样，是在丛林环境中进化出来的。在稠密、复杂的热带丛林里，好的视觉比灵敏的嗅觉更加重要。在进化过程中，灵长目动物的眼睛变大，同时鼻子变小以使视野不受阻碍。
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.
在哺乳类动物中，只有人和一些灵长目动物能够分辨颜色。红旗在公牛看来是黑色的，马则生活在一个单色的世界里。然而，人眼可见的光在整个光谱中只占一个非常狭窄的频段。人是看不到紫外线的，尽管蚂蚁和蜜蜂可以感觉到。与响尾蛇不同，人也不能直接感受到红外线。响尾蛇的感觉器可以感受波长超过0.7微米的光线。如果人能感受到红外线的话，这世界看上去将十分不同，而且恐怖。到那时，将与夜的黑暗相反，我们能轻易地在一个奇异的没有阴影的世界里走动。任何物体都强弱不等地闪着光。
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，人眼在其它方面有优越之处。事实上，人眼对颜色梯度具有非凡的分辨能力。普通人类的视觉感受色彩的灵敏程度，甚至连精密的技术装备都很难超越。
英语口语练习短文：餐巾颜色影响食物口感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.
有时候为晚餐约会选择对的音乐或灯光是个艰巨的任务，然而研究显示，你还应该注意你的餐巾颜色。
A new report examining the relationship between colored napkins and the flavor of food found that color is a powerful contributor.
一份新报告研究了各种颜色的餐巾和食物口感之间的关系，结果发现，餐巾颜色也是个重要的因素。
The report reveals which colors pair best with which dishes to help give your dinners that extra bit of flavor.
报告显示，选择和食物最搭的餐巾颜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师、厨师琳达?隆格伦合作，用一系列各种颜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.
她告诉行业杂志《餐饮承办者》说：“你怎样能让一道草莓慕斯吃起来更甜、口感更丰富?答案不是多放草莓和糖。”
'Instead, try serving the dish with a coral pink napkin.
“而是应该试着用珊瑚红的餐巾搭配这个甜点。”
'The color actually increases the perception of sweetness and decreases bitterness, making it perfect for desserts.'
“珊瑚红色能提升甜味、减少苦味的感受，是甜点的完美搭配。”
The experiments found that aqua blue napkins enhance the flavor of eggs and Indian food.
该实验发现，水蓝色的餐巾能够提升鸡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.
隆格伦说，这是因为水蓝色与食物的橘色和黄色构成鲜明对比，从而让食物吃起来感觉不那么咸。
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.
珊瑚红色有助于减少葡萄柚等食物的苦味，让食物吃起来感觉更甜，而粉色或玫瑰红色和甜点最配。
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.
芥末黄有助于提升豆芽菜、沙拉等绿色食物的口感，还能让包括鱼和海鲜在内的酸味食物感觉更好吃。
Anthracite grey helps to contrast the tones of lighter colored table settings and meals, meaning grey napkins give Mediterranean food a richer taste.
煤灰色有助于与浅色的桌布和食物构成鲜明对比，这意味着灰色的餐巾能让地中海食物的口感更丰富。
Julia Wood, senior product manager at Tork, said: 'Restaurant operators need to provide the very best experience for customers.
多康的高级产品经理朱莉亚?伍德说：“餐厅经营者需要为顾客提供最好最优质的体验。”
'Getting creative by simply using complementary napkin colors with the dishes they serve will really make an exquisite plate of food stand out.'
“只需通过使用颜色和食物互补的餐巾这样的小创意，就会让精美食物的口感更出色。”
英语口语练习短文：巧克力对大脑有好处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."
如果你在找一个理由使你可以每天吃一碗淋了巧克力牛奶的可可亚脆米花，科学可以做你的后盾。最近，营养学术前沿系列期刊发表了一篇关于可可粉和可可类食品(也就是巧克力)功效的研究报告，该研究发现它们有“抵制认知能力衰退以及维持认知能力的潜能。”
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.
这种功效的奥秘就在于黄烷醇，一种起“神经保护作用”(意思就是它对你的大脑有好处)的天然化合物，而巧克力恰好富含这种物质。这份研究报告的作者是来自意大利阿布鲁佐大学的瓦伦蒂娜·索奇和米歇尔·费拉拉，他们发现，研究参与者的记忆力有所改善，而且在摄入可可黄烷醇之后，他们能够更好地处理可视信息。这项研究还发现，至少对妇女来说，可可粉确实可以消减因睡眠不足而造成的认知损害。
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.
这不仅仅是大学生们的喜讯，也是所有夜猫党的福音。事实上，可可黄烷醇的功效更容易在老年人群身上体现出来，特别是那些已经开始丧失记忆，或遭受其他轻度认知功能损害的人群。长期摄入可可黄烷醇(从5天到3个月)可以提高注意力、信息处理速度、工作记忆力以及语言流畅度。所以下次去看望外婆的时候，你可以送她一盒上好的惠特曼巧克力。
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