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(单词翻译:双击或拖选)
Why do most people like “Mom’s cooking”? Although family attachments1 can account for part of our appreciation, the fact that Mom’s (or Dad’s) cooking tastes good to us also has some basis in genetics. As we chew our food, we produce saliva2, which contains a group of enzymes4 that start to digest the food even before we swallow it. One of these enzymes, amylase, is primarily responsible for breaking down starches5, such as pasta or potatoes, into sugars, which stimulate6 our “sweet tooth.” All starches eventually are broken down into sugars in your system, but you can only enjoy the sweet taste if the changes happen before you swallow. As it happens, though, there are many different varieties of amylase, and the various types of this enzyme3 work in different ways to break down different starches.
1 attachments | |
n.(用电子邮件发送的)附件( attachment的名词复数 );附着;连接;附属物 | |
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2 saliva | |
n.唾液,口水 | |
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3 enzyme | |
n.酵素,酶 | |
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4 enzymes | |
n. 酶,酵素 | |
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5 starches | |
n.淀粉( starch的名词复数 );含淀粉的食物;浆粉v.把(衣服、床单等)浆一浆( starch的第三人称单数 ) | |
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6 stimulate | |
vt.刺激,使兴奋;激励,使…振奋 | |
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