Americans should think twice before squashing bugs. Even though some insects bite, a new study says they make up for it by contributing more than US$57 billion (NT$1.85 trillion) a year to the US economy.
``Most insects tirelessly perform functions that improve our environment and lives in ways that scientists are only beginning to understand,'' said John Losey, the Cornell University professor who directed the study.
The study focused on several things that bugs do that are helpful to humans, and how much it would cost humans if they were gone.
PHOTO: AP
For instance, the researchers studied how much money is spent each year on observing or hunting wild animals, and how much those animals depend on insects for food. They found that without the bugs to feed the wild animals, the US economy would lose US $50 billion.
Some bugs also eat other harmful insects. The researchers looked at the amount of damage done by pests, and the losses that would result if there were no other insects to eat them. In that case, the US economy would lose US$4.5 billion.
Insects also help pollinate plants. The researchers found that the total value of all crops that are pollinated by insects is US$3 billion.
"Most people think of insects and (say) 'yuck.' They think about mosquitoes and flies. They don't realize just about everything in life is affected some way, somehow, by insects,'' said Lawrence Abrahamson, a scientist at the State University of New York. (ap)
美國人在打蚊蟲時可得三思而後行了,儘管某些昆蟲會咬人,但一項新研究指出,牠們藉著每年對美國經濟貢獻五百七十億美元(新台幣一兆八千五百億元)將功贖罪。
主持這份研究的康乃爾大學教授約翰.羅西指出:「我們的環境因多數昆蟲不停地發揮功能而獲得改善,而科學家才剛開始去了解牠們的生活型態。」
這份計劃著重於蟲子有益於人類的貢獻,以及人類若失去牠們將付出的代價。
例如,研究人員研究每年花費於觀察及狩獵野生動物的金額,及動物依賴昆蟲為食的程度,發現野生動物若無昆蟲為食,美國經濟將損失五百億美元。
有些昆蟲以害蟲為食,研究人員調查害蟲造成的損害,以及害蟲無其他昆蟲為天敵時所造成的損失,發現那會讓美國經濟損失四十五億美元。
昆蟲也有助於替植物傳送花粉。研究人員發現,靠昆蟲傳授花粉的作物總值達三十億美元。
紐約州立大學科學家勞倫斯*亞伯漢森指出:「多數人想到昆蟲就會說『噁心』,他們想到的是蚊子或蒼蠅,但是他們沒有意識到生命中的每件事物多少都跟昆蟲有關。」 (美聯社/翻譯:鄭湘儀)
The strongest earthquake to hit Taiwan in 25 years killed at least 16 people and damaged dozens of buildings, but the destruction was largely contained thanks to decades of preparedness work. Taiwan sits on the “Ring of Fire,” an arc of intense seismic activity along the Pacific Rim, and — much like neighboring Japan — has a long history of catastrophic quakes. How does April 3 compare with other recent quakes? The April 3 earthquake, which measured 7.4 on the moment magnitude scale, was felt across Taiwan. It was the most severe since a 7.6 magnitude quake in 1999 killed
Around the time of the Dragon Boat Festival in June, the streets of Taiwan are filled with the delightful aroma of zongzi, a traditional snack made of sticky rice wrapped in leaves. The leaves are folded into a cone and then filled with sticky rice and other ingredients such as braised pork belly, peanuts and salted duck egg yolks. The filled leaves are then tightly tied with kitchen twine and ready for cooking. 每到六月端午時節,街頭巷尾就會飄出粽子的香氣。粽子是將糯米包進粽葉的傳統美食,先將粽葉折成圓錐狀塞入糯米,以及紅燒肉、花生、鹹鴨蛋黃等配料,用棉線綁緊後即可烹煮。 Dragon Boat Festival (n. phr.) 端午節 aroma
Everyone has seen a piece of fruit turn brown after being cut. Have you ever wondered why that happens? It is a common phenomenon that occurs due to a chemical reaction called enzymatic browning. The appearance, flavor and nutritional value of the fruit are all affected by this reaction. Some fruits, such as apples, pears, bananas, avocados and peaches, are more prone to enzymatic browning than others. These fruits contain high levels of an enzyme called polyphenol oxidase, or PPO for short. __1__ This causes a chain of chemical reactions that ultimately transforms the phenolic compounds into
There are several methods to prevent or slow down enzymatic browning in fruit. __3__ This lowers the pH level of the fruit tissue, causing the PPO to be far less active. Another method is to store the fruit in an airtight container or to wrap it tightly with plastic wrap. Doing this will reduce its exposure to oxygen. __4__ Although fruit that has undergone enzymatic browning may look less appealing, it is still safe to eat. However, by using one of these simple methods, you can enjoy fresh-looking fruit for a longer period. 有一些方法能避免或減緩水果的酶促褐變。其中一個有效的方式就是在切片水果的表面塗上酸性物質,像是檸檬汁或醋。這樣做能降低水果組織的酸鹼值,讓 PPO 更不為活躍。另一個方式是將水果存放在密封的容器內,或用保鮮膜將其緊緊包住。這樣做會減少水果與氧氣的接觸。快速蒸一下切片水果或將其短暫浸泡在滾水中也能使PPO失去活性,並終止 PPO 與空氣的作用。 雖然經歷酶促褐變的水果可能看起來較不吸引人,但仍然可以安全食用。然而,藉由採用這些簡單方法中的其中一個,你就能在更長的一段時間享用看起來新鮮的水果。 What Did You