English to Chinese: How ice particles promote the formation of radicals
General field: Science
Detailed field: Chemistry; Chem Sci/Eng | |
Source text - English
Using microscopic and spectroscopic methods, they observed that the molecules preferentially attached themselves to defects in the ice structure. The surrounding water molecules of the ice structure then reoriented themselves and hydrogenated the molecules. This, in turn, made it easier to ionise the molecules in the experiment.
The researchers irradiated the ice crystals with the attached molecules using UV light, which excited electrons in the ice particles in the vicinity of the molecules. These excited electrons ionised the chlorine and bromobenzene molecules. Through ionisation, the molecules disintegrated into organic residues and highly reactive chlorine and bromine radicals. | Translation - Chinese
在显微镜和光谱的观察下，他们发现化合物分子喜欢躲进冰晶结构的凹陷处。然后，冰晶周围的水分子自我重构，分解出氢原子将这些分子氢化，反过来也就使得这些分子在实验中更容易发生电离。
研究人员用紫外线照射附着了有机分子的冰晶，发现可以激活其中靠近有机分子的电子。被激活的电子使含氯化合物分子和溴苯化合物分子发生电离。在电离的作用下，这些分子又分解成残留的有机物以及活性很高的含氯游离基和含溴游离基。 |
Chinese to English: 佛跳墙的由来
General field: Marketing
Detailed field: Media / Multimedia | |
Source text - Chinese
“启坛荤香飘四邻，佛闻弃掸跳墙来。”
从上面的诗句您就会知道“佛跳墙”这个名菜其所以名闻天下的原因了。它可谓集中国烹饪技术之大全，集山珍海味之大全，其原料有海参、鱿鱼、乾贝、鱼肚、鱼唇、鸡、鸭、猪肚、香菇、蹄筋、笋尖、火腿、鸽蛋等。加工烹调过程要求极其严格，首先根据各原料的情况分别蒸煮好，然后配上佐料冰糖、姜、葱、桂皮、福建老酒、茴香。装入坛中，盖上荷叶，再用玻璃密封。以旺火烧开后改文火煨之。要求达到烂而有形、味中有味、香留齿墙。 | Translation - English
“Out of the jar flows the savoury aroma of meat; even a vegetarian Buddhist monk jumps over the wall to eat.”
These lines suggest why Buddha Jumps over the Wall (佛跳墙, Fó Tiào Qiáng) is well-known. The cooking techniques and ingredients involved in making it are, as it were, all-inclusive. Many materials are rarely seen, including sea cucumber, cuttlefish, scallops, fish swim bladders, shark fin, chicken, duck, tripe, mushrooms, tendons, bamboo shoots, ham and pigeon eggs. The cooking process is also extremely complicated. Start by steaming or boiling the ingredients separately and appropriately. Then, season them with rock sugar, ginger, spring onion, cinnamon sticks, Fujian cooking wine and anise. Pop all into a jar, cover with a lotus leaf and seal with a glass lid. Bring the food to the boil over high heat. Once boiling, simmer it over medium-low heat. The dish must be well done and pleasing to the eye, with layers of flavour and a lovely aftertaste. |
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