初一英語(yǔ)美文帶翻譯
初一英語(yǔ)美文帶翻譯
經(jīng)典美文,經(jīng)得起時(shí)間的考驗(yàn),被歷史證明是最有價(jià)值、最重要的文化精髓,思想宏遠(yuǎn),構(gòu)思巧妙,語(yǔ)言精美。學(xué)習(xí)啦小編整理了初一英語(yǔ)美文帶翻譯，歡迎閱讀!
初一英語(yǔ)美文帶翻譯篇一
Salt and Metabolism
Just how salt became so crucial to our metabolism is a mystery; one appealing theory tracesour dependence on it to the chemist ry of the late Cambrian seas. It was there, a half billionyears ago, that tiny metazoan organisms first evolved systems for sequestering and circulatingfluids.
The water of the early oceans might thus have become the chemical prototype for the fluids ofall animal life - the medium in which cellular operations could continue no matter how theexternal environment changed. This speculation is based on the fact that, even today, theblood serums of radically divergent species are remarkably similar. Lizards, platypuses,sheep, and humans could hardly be more different in anatomy or eating habits, yet the saltcontent in the fluid surrounding their blood cells is virtually identical. As early marine specicsmade their way to fresh water and eventually to dry land, sodium remained a key ingredientof their interior,if not their exterior, milieu. The most successful mammalian species wouldhave been those that developed efficient hormonal systems for maintaining the needed sodiumconcentrations.The human body,for example, uses the hormones renin, angiotensin, andaldosterone to retain or release tissue fluids and blood plasma.The result,under favorableconditions, is a dynamic equilibrium in which neither fluid volume nor sodium concentrationfluctuates too dramatically. But if the body is deprived of salt, the effects soon becomedangerous, despite compensatory mechanisms.
鹽與新
陳代謝鹽為何成為人類(lèi)新陳代謝的關(guān)鍵是一個(gè)謎;一個(gè)富有吸引力的理論認(rèn)為我們對(duì)鹽的依賴(lài)可從寒武紀(jì)海洋的化學(xué)變化中得到線(xiàn)索。 五億年前，就是在那里，微小的后生動(dòng)物首先進(jìn)化成與外隔絕的循環(huán)液體系統(tǒng)。 因此，早期海洋里的水可能是所有動(dòng)物體內(nèi)液體的化學(xué)原型--一個(gè)無(wú)論外界環(huán)境如何改變，其細(xì)胞活動(dòng)仍將繼續(xù)的環(huán)境。 這個(gè)設(shè)想是建立這一事實(shí)基礎(chǔ)上： 即使是在今天，物種迥異的眾多動(dòng)物血清非常相似。 蜥蜴、鴨嘴獸、綿羊和人類(lèi)，在解剖學(xué)和飲食習(xí)慣上完全不同，但細(xì)胞周?chē)囊后w中的鹽含量卻基本上是相等的。在海洋生物向淡水區(qū)域并最終向陸地移動(dòng)的過(guò)程中，鹽始終是它們生存環(huán)境--如果不是外部環(huán)境，其碼也是內(nèi)部環(huán)境中的關(guān)鍵成份。 最高級(jí)的哺乳類(lèi)動(dòng)物為保持所需的鹽濃度而進(jìn)化出了高效的內(nèi)分泌系統(tǒng)。例如，人體為了保留或釋放組織液體和血漿而使用高血壓蛋白原酶、血管緊張素、醛固酮等激素。 這樣在有利的環(huán)境下，液體與其中鹽濃度之間形成的動(dòng)態(tài)平衡，兩者均不致出現(xiàn)大起大落。 但如果身體里喪失了的鹽分，盡管有各種的補(bǔ)償機(jī)制，后果將馬上極其危險(xiǎn)。
初一英語(yǔ)美文帶翻譯篇二
Raising Oysters
In the past oysters were raised in much the same way as dirt farmers raised tomatoes - bytransplanting them. First, farmers selected the oyster bed, cleared the bottom of old shells andother debris, then scattered clean shells about. Next, they "planted" fertilized oyster eggs,which within two or three weeks hatched into larvae. The larvae drifted until they attachedthemselves to the clean shells on the bottom. There they remained and in time grew into babyoysters called seed or spat. The spat grew larger by drawing in seawater from which theyderived microscopic particles of food. Before long, farmers gathered the baby oysters,transplanted them in other waters to speed up their growth, then transplanted them once moreinto another body of water to fatten them up.
Until recently the supply of wild oysters and those crudely farmed were more than enough tosatisfy people's needs. But today the delectable seafood is no longer available in abundance.The problem has become so serious that some oyster beds have vanished entirely.
Fortunately, as far back as the early 1900's marine biologists realized that if new measures werenot taken, oysters would become extinct or at best a luxury food. So they set up well-equipped hatcheries and went to work. But they did not have the proper equipment or the skillto handle the eggs. They did not know when, what, and how to feed the larvae. And they knewlittle about the predators that attack and eat baby oysters by the millions. They failed, but theydoggedly kept at it. Finally, in the 1940's a significant breakthrough was made.
The marine biologists discovered that by raising the temperature of the water, they couldinduce oysters to spawn not only in the summer but also in the fall, winter, and spring. Laterthey developed a technique for feeding the larvae and rearing them to spat. Going still further,they succeeded in breeding new strains that were resistant to diseases, grew faster and larger,and flourished in water of different salinities and temperatures. In addition, the cultivatedoysters tasted better!
飼養(yǎng)牡蠣
過(guò)去人們飼養(yǎng)牡蠣的方式很大程度上類(lèi)似于田地里的農(nóng)夫種植蕃茄--通過(guò)移植來(lái)飼養(yǎng)它們。首先，農(nóng)夫選好牡蠣苗床，清除底部的舊殼和其它雜物，然后四處撒播干凈的殼。接著，他們"栽種"已受精的牡蠣卵。 這些卵在 2～3 周內(nèi)會(huì)孵化成幼貝。 幼貝一直漂流直到粘在苗床底部干凈的殼上為止。 它們會(huì)呆在那兒并逐漸長(zhǎng)成小牡蠣。 我們稱(chēng)之為種子或貝苗。 貝苗吸進(jìn)海水中的微小生物作為食物從而越長(zhǎng)越大。 不久之后，農(nóng)夫?qū)⑦@些小牡蠣收集起來(lái)，把它們移種進(jìn)其他的水域加快其生長(zhǎng)，然后再次將它們移種進(jìn)另外的水域以使其肥壯起來(lái)。 直到最近，野生的以及人工飼養(yǎng)的牡蠣完全能夠滿(mǎn)足人們的需要。 但是今天這種可口的海味已不再大量存在。這個(gè)問(wèn)題已經(jīng)變得如此嚴(yán)重以至于一些牡蠣苗床已完全消失。
幸運(yùn)的是，早在20 世紀(jì)初期海洋生物學(xué)家們就意識(shí)到如果不采取新的措施，牡蠣將會(huì)滅絕或至少會(huì)變?yōu)橐环N奢侈的食品。 因此他們建造了裝備良好的孵卵場(chǎng)所并開(kāi)始工作。但是他們尚沒(méi)有適當(dāng)?shù)难b置或技術(shù)來(lái)處理牡蠣卵。他們不知道何時(shí)、用什么以及如何喂養(yǎng)幼貝。他們對(duì)捕食數(shù)百萬(wàn)幼小牡蠣的動(dòng)物天敵也所知無(wú)幾。 他們失敗了，但他們頑強(qiáng)地堅(jiān)持了下來(lái)。
終于，在20 世紀(jì)40 年代，一個(gè)重要的突破性的進(jìn)展產(chǎn)生了。 海洋生物學(xué)家發(fā)現(xiàn)，升高水溫能夠誘導(dǎo)牡蠣不僅在夏季也在秋季、冬季和春季里產(chǎn)卵。 后來(lái)他們發(fā)展了一項(xiàng)技術(shù)來(lái)喂養(yǎng)幼貝至其長(zhǎng)成貝苗。 他們進(jìn)一步成功地培養(yǎng)出了新的品種，可以抵抗疾病、長(zhǎng)得更快、更大并且在不同的鹽度和溫度的水中都能茁壯生長(zhǎng)。 此外，這些培殖出的牡蠣口感更佳!
初一英語(yǔ)美文帶翻譯篇三
Pottery
Ancient people made clay pottery because they needed it for their survival. They used thepots they made for cooking, storing food, and carrying things from place to place. Pottery wasso important to early cultures that scientists now study it to learn more about ancientcivilizations. The more advanced the pottery in terms of decoration, materials, glazes andmanufacture, the more advanced the culture itself.
The artisan who makes pottery in North America today utilizes his or her skill and imaginationto create items that are beautiful as well as functional,transforming something ordinary intosomething special and unique.
The potter uses one of the Earth's most basic materials, clay. Clay can be found almostanywhere.Good pottery clay must be free from all small stones and other hard materials thatwould make the potting process difficult. Most North American artisan potters now purchasecommercially processed clay, but some find the clay they need right in the earth close to wherethey work.
The most important tools potters use are their own hands; however, they also use wire looptools, wooden modeling tools, plain wire, and sponges.Plain wire is used to cut away thefinished pot from its base on the potter's wheel.
After a finished pot is dried of all its moisture in the open air, it is placed in a kiln and fired. Thefirst firing hardens the pottery, and it is then ready to be glazed and fired again.
For areas where they do not want any glaze, such as the bottom of the pot, artisans paint onmelted wax that will later burn off in the kiln. They then pour on the liquid glaze and let it runover the clay surface, making any kind of decorative pattern that they want.
陶器
古代人制作陶器是因?yàn)樗麄兊纳嫘枰?他們用這些自制的盆盆罐罐來(lái)做飯、裝食物、儲(chǔ)運(yùn)東西。 陶器在早期文化中占據(jù)了如此重要的地位，以致于科學(xué)家們現(xiàn)在通過(guò)研究陶器來(lái)獲取對(duì)古代文明的更多的了解。 因?yàn)樘掌鞯难b飾、材料、釉彩、制作等工藝越發(fā)達(dá)就說(shuō)明這種文明越發(fā)達(dá)。 今天，北美的陶藝匠人運(yùn)用他們的技藝和想象力創(chuàng)造出了既美觀(guān)又實(shí)用的陶藝制品，把日常用品變?yōu)楠?dú)特的藝術(shù)品。 制陶匠人使用大地上最基本的原材料--粘土。 粘土幾乎隨處可見(jiàn)，但好的制陶所用的粘土必須不含小沙粒或任何硬物，否則會(huì)給制陶過(guò)程帶來(lái)不便。 現(xiàn)在大多數(shù)北美制陶藝人買(mǎi)現(xiàn)成的專(zhuān)用陶土，也有些陶匠樂(lè)于就地取材，在作坊附近自己挖粘土。 制陶器最重要的工具是工匠們自己的雙手，但有時(shí)他們也用些別的工具，如繩圈、木模、素線(xiàn)、海綿等。 素線(xiàn)的作用是當(dāng)一件陶器完成后用它把陶器從轉(zhuǎn)盤(pán)上的基座上切下來(lái)。 陶器成形后，首先要在空氣中自然風(fēng)干，再放到窯中焙燒。 第一遍焙燒使得陶器變得堅(jiān)硬，下一步就是給它上釉彩，然后再焙燒。
陶器上有些地方不需上釉彩，像罐子底部，匠人們就在這些部位涂上蠟，一加熱就會(huì)化掉。 然后匠人們把釉彩液體澆上陶器表面，繪制他們想要的任何圖案。
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