SSS 2011-12-12

（单词翻译）

 Cooking is one big science experiment and chefs have been gaining fame for more explicit¹ uses of scentific techniques and tools in the kitchen. Now, according to an article in the December issue of physics world, mixologists the folks behind the bar are getting into the act. They are borrowing tools from the labs to create wild new libations. Here is one example, alcohol is better than water at delivering flavors and aromas³ since many of thoes molecules⁴ aren’t water soluble⁵. Plant material is permented and then heated to extract the alcohol that contains that flavors. That’s distillation⁶. But the heat can destroy some aroma² molecules. Enter the scentists’ rotary⁷ evaporator. liquid goes to rotating container, pressures lowered so volatile⁹ components¹⁰ evaporate, then a cool coil condenses the vapor⁸ back into liquid. One mixologist in London used this techinque to make a mild liquor. This spicy¹¹ c isn’t volatile, so it gets left behind. The final product has the fruity and florar flavors of chili¹² peppers with none of the s heat. For more proof, go to the article, cocktail¹³ physics at physicsworld.com.