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(单词翻译:双击或拖选)
A baker1 adds yeast2 to a mixture of flour, water, and sugar for a very different reason, but the yeast does exactly the same thing–it changes the sugar into alcohol and carbon dioxide. The carbon dioxide fills the dough3 with gas, making it rise. The alcohol then evaporates during baking. For the vintner, the yeast produces alcohol while the by-product4 is carbon dioxide. For the baker, the yeast produces carbon dioxide to make the bread rise, and produces alcohol as a by-product. In short, the baker’s by-product is the vintner’s key ingredient, and the vintner’s by-product is what makes the baker’s bread rise. If you cap the bottle before the yeast has finished, you can keep the carbon dioxide and the alcohol. The result is champagne5.
1 baker | |
n.面包师 | |
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2 yeast | |
n.酵母;酵母片;泡沫;v.发酵;起泡沫 | |
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3 dough | |
n.生面团;钱,现款 | |
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4 by-product | |
n.副产品,附带产生的结果 | |
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5 champagne | |
n.香槟酒;微黄色 | |
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