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沙发

楼主 |
发表于 2014-4-8 22:42:19
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Part II:Speed
【Time 2】
Article 2
More Trees = More Coffee
Would you like a tree with your coffee? That may not sound like a good idea, but a new study suggests that mixing trees with coffee bushes could boost bird populations while improving crop yields. Among the chief threats bean growers face is the coffee berry borer (Hypothenemus hampei), an insect that lays its eggs after digging into coffee berries. Recent studies in Jamaica’s “high mountain” coffee farms suggest that introducing insect-eating warblers such as the black-throated blue warbler (Setophaga caerulescens, inset, about to snag a coffee berry borer) onto plantations can keep the pests in check. But sustaining a population of the birds on a farm is a challenge; because of borers’ small size and seasonal population changes, they make up only about 10% of warblers’ diets. To see whether adding additional bird habitat in the form of trees and shrubs (background, above) might make a difference, biologists created a series of computer simulations of the ecosystem in and around a coffee farm. Replacing about 5% of the coffee-growing area with trees randomly dispersed about the farm supported a threefold increase in the number of birds living there, the team reports online today in the Proceedings of the National Academy of Sciences. That increase cut the coffee berry borer infestation rates from about 35% to less than 15%, bringing with it a slight increase in coffee yields despite the reduced growing area. If the simulations hold in the real world, taking your coffee with a dash of shrubbery might be a good choice after all.
Source:
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http://news.sciencemag.org/environment/2014/04/scienceshot-more-trees-more-coffee?rss=1
【Time 3】
Article 3
A marriage made in heaven
To reduce the health risk of barbecuing meat, just add beer
GRILLING meat gives it great flavour. This taste, though, comes at a price, since the process creates molecules called polycyclic aromatic hydrocarbons (PAHs) which damage DNA and thus increase the eater’s chances of developing colon cancer. For those who think barbecues one of summer’s great delights, that is a shame. But a group of researchers led by Isabel Ferreira of the University of Porto, in Portugal, think they have found a way around the problem. When barbecuing meat, they suggest, you should add beer.
This welcome advice was the result of some serious experiments, as Dr Ferreira explains in a paper in the Journal of Agricultural and Food Chemistry. The PAHs created by grilling form from molecules called free radicals which, in turn, form from fat and protein in the intense heat of this type of cooking. One way of stopping PAH-formation, then, might be to apply chemicals called antioxidants that mop up free radicals. And beer is rich in these, in the shape of melanoidins, which form when barley is roasted. So Dr Ferreira and her colleagues prepared some beer marinades, bought some steaks and headed for the griddle.
One of their marinades was based on Pilsner, a pale lager. A second was based on a black beer (type unstated). Since black beers have more melanoidins than light beers—as the name suggests, they give it colour—Dr Ferreira’s hypothesis was that steaks steeped in the black-beer marinade would form fewer PAHs than those steeped in the light-beer marinade, which would, in turn, form fewer than control steaks left unmarinated.
And so it proved. When cooked, unmarinated steaks had an average of 21 nanograms (billionths of a gram) of PAHs per gram of grilled meat. Those marinated in Pilsner averaged 18 nanograms. Those marinated in black beer averaged only 10 nanograms. Tasty and healthy too, then. Just what the doctor ordered.
字数[312]
Source:
http://www.economist.com/news/science-and-technology/21600085-reduce-health-risk-barbecuing-meat-just-add-beer-marriage-made
【Time 4】
Article 4
If your kid hates broccoli, try, try again
Baby V really likes to eat. A lot. Ever since she got her first taste of avocado at around 4 months old, the girl has not turned a single snack down. Sardines. Pickles. Plain Greek yogurt. Luckily for me, she eats it all with gusto.
Until this week. For some mysterious reason, Baby V started to refuse her scrambled eggs. She simply won’t touch them. (OK, that’s not exactly true: She loves touching scrambled eggs, which is how they end up in an impossibly fine eggy mist that coats everything within a three-foot radius of her seat.)
This new egg intolerance might just be a blip, or it may be a harbinger of Baby V’s emerging pickiness, which is thought to peak in kids between ages 2 and 6. And peak it does: One study found that up to half of 2 year olds were picky eaters. Food choosiness isn’t just a way for a kid to drive a parent mad (though I’m sure that’s a large part of it). Pickiness actually makes sense: When kids are bombarded with new and unusual foods, sticking with safe, familiar choices is a good way to avoid eating something dangerous.
Taste preferences start in the womb. Fetuses slurp up amniotic fluid, seasoned with whatever mom just ate. (You’re welcome for the seasoned amniotic fluid imagery.) These flavors, such as carrots or garlic, tap into the fetus’s taste system, which begins to form in the first trimester. The more exposure to a certain taste, the more a baby is to eventually like it. Babies whose mothers drank a lot of carrot juice while pregnant and breastfeeding preferred carrot-flavored cereal, for instance.
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【Time 5】
Familiarity breeds yum, in this case. And I was amazed when I saw just what familiarity means to young kids. Some recent work suggests that to get kids used to a certain flavor, that food should be offered and tasted anywhere from six to 14 times. That’s a whole lot of tasting. And lots of parents don’t have that kind of patience. Most parents reported giving their kids a new food three to five times before giving up. Only 6 to 9 percent of parents kept offering a new food six to 10 times.
This kind of intense exposure can transform a reviled food into a familiar one, making the kid more likely to eat it. One study had parents give their child a tiny taste of one of six raw vegetables (carrots, cucumbers, tomatoes, celery, green peppers or red peppers) every day for 14 days. After this intense tasting exposure, kids were more likely to eat the veggie, the researchers found.
So it seems that stamina might be the most important factor in getting new foods into your kids. My friend told me about her family’s mandatory “no thank you” portions — just a tiny taste, but a taste nonetheless. That’s a great way to get a little hit of flavor onto young taste buds.
I’m not sure where that leaves us with scrambled eggs, which aren’t a new, crazy food for Baby V. Maybe next week her capricious taste buds will suddenly decide to like them again. Or maybe not.
字数[251]
Source:
https://www.sciencenews.org/blog/growth-curve/if-your-kid-hates-broccoli-try-try-again
【Time 6】
Article 5
The Thing With Feathers
The Surprising Lives of Birds and What They Reveal About Being Human, by Noah Strycker
Bird nerds get an unfair rap as socially awkward. But in his second book, the affable author, Noah Strycker, all but lassos readers with his binocular strap to bring people nose to beak with the plumed creatures he knows so well.
An ornithologist and editor at Birding magazine, Strycker has a knack for describing random avian encounters: “The first time I walked through the Adélie penguin colony at Cape Crozier, Antarctica, I quickly learned to step carefully.” He makes tracking his feathered friends seem anything but tedious, whether he’s haplessly (and happily) frozen in place as penguins untie his shoelaces, stopping two hummingbirds from killing each other in a Costa Rican jungle or stumbling upon a bowerbird’s “artwork” in the Australian outback.
These adventures animate most of the chapters as he homes in on the striking attributes of various species, 13 in all. You could draw whole flocks of listeners by reciting his weird-but-true bird quirks and factoids. (Did you know that vultures’ stomachs can neutralize anthrax spores?)
Strycker then links these findings to human behavior. In several cases, he pulls this off with aplomb, as when he deftly draws on social science, physics, video games, social media and Serena Williams to explain how murmurations (starling flocks) can fly in formation without careening into each other and how this applies to humans performing collective movements.
Sometimes his attempts to demonstrate how the bird world applies to people’s lives result in anthropomorphic flights of fancy. A chapter on the phenomenon of snowy owl irruptions (excursions outside the birds’ usual range) starts off strong, but peters out with the almost rhetorical “Do snowy owls have a wanderlust gene?” a question that neither he nor other scientists can truly answer. The writing becomes wobbly, peppered with qualifiers — “might,” “seem,” “probably” — making the reader wish Strycker had stayed in his comfort zone of observing fairy wrens and buzzard’s nostrils as in the rest of this otherwise edifying and entertaining book.
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Source:
https://www.sciencenews.org/article/thing-feathers
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