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(单词翻译:双击或拖选)
Popcorn1, like all grains, contains water. About thirteen and a half to fourteen percent of each kernel2 is made up of water. So when a popcorn kernel is heated above the boiling point of 212 degrees Fahrenheit3, this water turns to steam. This steam creates pressure within the kernel, causing the kernel to explode and turn itself inside out. But, if the water inside a piece of popcorn is what makes it pop, why don't other grains pop as well? Wheat and rice contain water, so why don't we sit down to watch a movie with a bucket of popped rice or popped wheat? The answer lies in the differences between the outer coverings, called hulls5, of popcorn and other grains. Unlike rice and wheat, and unlike even regular corn, popcorn has a non-porous6 hull4 that traps steam. With the porous hulls of other grains, steam easily passes through, so no significant pressure is produced. These grains may parch7, but they will not pop. But even popcorn, with its special hull, doesn't always pop. Popcorn must have two important properties to pop well. First, the amount of moisture in the kernel must be very close to thirteen and a half percent. Too little moisture and enough steam won't build up to pop the kernel. Too much moisture and the kernels8 pop into dense9 spheres, rather than the light fluffy10 stuff popcorn fanciers love. Second, the kernels must not be cracked or damaged in any way. Even a small crack will let steam escape, keeping the necessary pressure from building. Popcorn kernels with the right amount of moisture and unblemished hulls pop into the snack that just about everyone enjoys.
1 popcorn | |
n.爆米花 | |
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2 kernel | |
n.(果实的)核,仁;(问题)的中心,核心 | |
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3 Fahrenheit | |
n./adj.华氏温度;华氏温度计(的) | |
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4 hull | |
n.船身;(果、实等的)外壳;vt.去(谷物等)壳 | |
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5 hulls | |
船体( hull的名词复数 ); 船身; 外壳; 豆荚 | |
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6 porous | |
adj.可渗透的,多孔的 | |
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7 parch | |
v.烤干,焦干 | |
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8 kernels | |
谷粒( kernel的名词复数 ); 仁; 核; 要点 | |
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9 dense | |
a.密集的,稠密的,浓密的;密度大的 | |
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10 fluffy | |
adj.有绒毛的,空洞的 | |
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