摘要：考研英语作为一门考研公共课，虽然大家都学了英语十几年，却仍经常有总分过线挂在英语上的情况，因此英语复习不单单是单词、做题。阅读作为考研英语的大头，仅仅做考研真题或许没法满足你的阅读量，因此帮帮之后会不定时推出一篇英文美文，这些文章都与考研英语阅读同源，多读必有好处。

　　►Cutlery which delivers an electric shock to change the taste of food could help cut down salt in fast food， researchers have said.

　　研究人员表示，通过电击改变食物味道的餐具，有助于降低快餐含盐量。

　　Scientists have developed a pair of chopsticks， that can make food taste saltier， sour or bitter without the need for extra seasoning.

　　科学家研究出了一双能让食物尝起来更咸、更酸或更苦的筷子，无需增加调味料用量。

　　They are also working on a spoon and fork that could make food taste spicier or sweeter.

　　他们还在研究能让食物尝起来更辣或更甜的勺子和叉子。

　　This "digital seasoning" technology could allow diners to tinker with the taste of their food as they eat so it suits them.

　　这种“数字调味料”技术能让用餐者在进食时调整食物口味，以满足自己的要求。

　　It could also help food manufacturers and restaurants to reduce the amount of salt they put into food without compromising taste.

　　它也有助于帮助食品制造商和餐馆在不影响口味的情况下减少食物中盐的用量。

　　The utensils work by delivering pulses of electricity to the tip of the tongue to stimulate the taste buds.

　　这种餐具的原理是向舌尖发送电脉冲，刺激味蕾。

　　Dr Nimesha Ranasinghe， an assistant professor of computer science at the University of Maine who led the work on the electric cutlery， said："This technology is aimed at overlaying a virtual taste sensation. Depending on the food or beverage， it will augment the flavor.

　　缅因大学计算机科学助理教授尼梅沙·拉纳辛哈博士领导了这项电子餐具工作，他说：“这项技术是为了附加虚拟味觉。它会根据不同的食物或饮料增加风味。”

　　"For example， when we eat mashed potato by applying an additional layer of electric salt， the overall flavor is enhanced."

　　“例如，如果你在食用土豆泥时额外增加一层电子盐，整体味道就会得到加强。”

　　Some Chinese takeaway food and ready meals were recently found to contain up to 11 times more salt than a bag of crisps - more than half an adults daily allowance. Salt is known to be linked to serious health problems like heart disease and stroke.

　　一些中餐外卖食物和速食被发现含盐量是一袋薯片的11倍还多——超过成人每日推荐盐摄入量的一半。已知盐与心脏病和中风等严重健康问题有关。

　　But using a pair of electric chopsticks could help cut salt levels without leaving it tasting bland， said Dr Ranasinghe.

　　拉纳辛哈博士称，使用一双电子筷子有助于减少用盐量，同时食物吃起来又不会寡淡无味。

　　The technology， which Dr Ranasinghe initially developed while at the University of Singapore， works by installing two electrodes into each chopstick or the end of a spoon.

　　拉纳辛哈博士最初于新加坡开始这项技术的研究，该技术在每根筷子上或勺子头上安装两个电极。

　　These send a weak current through the tip of the tongue when they touch it to stimulate the taste buds.

　　这使它们在接触舌头时向舌尖发出微弱电流，刺激味蕾。

　　By controlling the frequency， amplitude and strength of the electric current， the researchers can stimulate either sourness， saltiness and bitterness. They say up to 80% of people experience changes in saltiness and sourness with the devices and 70% can sense changes in bitterness.

　　研究人员可通过控制电流的频率、幅度和强度刺激酸味、咸味和苦味等味觉。他们表示，80%的人可通过这一装置感受到咸味和酸味变化，70%的人可感受到苦味变化。

　　Dr Ranasinghe， whose work is published in the journal Food Research International， initially developed a fork that could replicate saltiness but has since developed a spoon， chopsticks and a soup bowl that can trigger all three tastes.

　　拉纳辛哈博士的研究发表在《国际食品研究》杂志上，他最初开发了一款可以复制咸味的叉子，后来又研发了可以激发全部三种味道的勺子、筷子和汤碗。

　　He said he was also working on ways of replicating sweetness and spiciness by rapidly heating and cooling the tongue.

　　他说正在研究通过迅速加热或冷却舌头复制甜味和辣味的方法。

　　It could lead to a spoon that allows desserts to taste sweet while having lower sugar levels or a fork that can give a curry extra heat without the need for extra chillies.

　　它还可能出现一种低糖含量下让甜点吃起来更甜的勺子，或者无需过多辣椒而让咖喱吃起来更辣的叉子。

　　Dr Ranasinghe said： "We have some early findings of simulating sweetness， a mint-cool sensation and hot or spicy sensations. But this thermal stimulation requires bulky heat sinks to accurately control."

　　拉纳辛哈博士说：“我们在模拟甜味、薄荷凉味和热辣味道方面取得了初步进展。但是这种热量模拟方式需要精确控制大量热量。”

　　He added further work was needed before this digital sugar and electric chilli powder could be added to utensils.

　　他补充说，这种数字糖和电子辣椒粉要想投入使用，仍需进一步研究。

　　全文共494个词。

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