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Sunday Science
Welcome to Sunday Science! Every Sunday, we're going to guide you through some cool experiments that you can do at home. It's a good idea for you to keep a record of what you do in a Science Journal. That way you can record what you learn, compare results and maybe use them to design new experiments! Have a look at the Science Journal box for some ideas to get you started. Remember to always ask a grown-up's permission before trying out an experiment.
歡迎閱讀《週日科學版》！我們每週日都要為你介紹可以在家中進行的有趣科學實驗。你可以在《科學日誌》中記錄自己做了哪些活動，這樣就可以將所學的紀錄下來，比較這些結果，也許還可以利用它們來設計新的實驗！先看一下《科學日誌》的點子再開始吧。展開實驗之前，記得要獲得大人許可喔！
Sunday, Jan 27, 2008,Page 14
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照片: CATHERINE THOMAS
PHOTO: CATHERINE THOMAS, TAIPEI TIMES
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Ripening fruit 水果的成熟
Have you ever noticed that fruit left in a bowl with ripe
bananas spoils quickly? This week we're going to find out why.
What you will need:
Thirteen unripe tomatoes (green)
Four ripe bananas
Three unripe bananas (green)
Ziplock bags
Paper bags
Three bowls
Sticky labels (or paper and sticky tape)
▲ As you make up each bag or bowl, label it so that you can keep track.
▲ Place a tomato and a ripe banana in a ziplock bag. Seal the bag. Make up another bag exactly the same.
▲ Place a tomato and a ripe banana in a paper bag. Seal the bag. Make up another bag exactly the same.
▲ Place a tomato and a ripe banana in a bowl. Make up another bowl exactly the same.
▲ Place a tomato and an unripe banana each in a sealed ziplock bag, a sealed paper bag, and a bowl. Make up another two bags and a bowl exactly the same.
▲ Place an unripe tomato in a ziplock bag, a paper bag and a bowl. These are your control tomatoes. Seal the bags.
▲ Put one of each type of bag or bowl in the fridge.
Leave the others on the counter.
▲ After a few hours check on each bag and bowl and note any changes that have occurred.
▲ Let the fruit sit for two days, checking it every few hours. If you like you can eat each fruit as it becomes ripe, so that you don't waste it. Do you think the fruit tastes different depending on how it was ripened?(catherine Thomas, staff writer)
你曾經注意到若碗中放了成熟的香蕉，其他水果也會很快跟著腐壞嗎？本週我們將探索原因何在。
所需材料︰
十三顆未成熟的蕃茄（綠色）
四根成熟的香蕉
三根未成熟的香蕉（綠色）
密封袋
紙袋
三個大碗
標籤貼紙（或是紙和膠帶）
▲ 當你在準備密封袋和碗時，將它們個別貼上標籤以利記錄。
▲ 將一顆蕃茄和一根成熟的香蕉放入一個密封袋中後密封，再另外準備完全相同的一份。
▲ 將一顆蕃茄和一根成熟的香蕉放入一個紙袋中封好，再準備一份完全相同的。
▲ 將一顆蕃茄和一根成熟的香蕉放入一個碗中，然後再準備一份完全相同的。
▲ 將一顆蕃茄和一根未成熟的香蕉做為一組，各放一份至可封口的密封袋、可封口的紙袋和碗中。接著再另外各別準備一份完全相同的。
▲ 分別密封袋、紙袋和碗中放入一顆未成熟的蕃茄，這三份是你的控制組。將袋子封口。
▲ 將每種分類的碗或袋子各放一份至冰箱中。剩下的則留在流理台上。
▲ 經過數小時後，檢查每一個碗和袋子，並記錄下變化的情形。
▲ 將水果放置兩天，每隔幾個小時就檢查一下。水果熟了的話可以吃掉，這樣比較不會浪費。你覺得用不同方式熟成的水果口感也不同嗎？ （翻譯︰袁星塵）
| What's the science? 科學原理 |
| You have tested two variables, the temperature and the way the fruit is stored. Fruit naturally produces a gas called ethylene which helps the fruit to ripen. Ethylene also destroys chlorophyll, allowing other colors to come through, such as red and yellow. Ripe bananas produce a lot of ethylene. Unripe bananas produce just a little. When you put the tomatoes in the sealed bags with a ripe banana, a lot of ethylene is produced. The paper bag is porous, so it allows some ethylene to escape and oxygen to circulate. The fruit in the bowls doesn't harbor the ethylene. Tomatoes do produce some ethylene by themselves, and so they will ripen, but the high ethylene producing banana speeds up the process. Refrigeration also slows down the ripening process.
你設定了兩組變因：溫度和水果存放方式。水果會自行製造出可幫助水果熟成的乙烯氣，乙烯氣也能分解葉綠素，讓其他色素顯露出來，如紅色和黃色。成熟的香蕉會產生很多乙烯，生的香蕉則只有一點點；當你把蕃茄和熟香蕉放在同一個密封袋中時，裡面充滿了乙烯；因為紙袋會透氣，所以乙烯會揮散並和袋外氧氣循環交換；而放在碗中的水果無法留住乙烯。蕃茄本身也會製造一些乙烯，因此它們會熟成，但是會釋放大量乙烯的香蕉會加速這個過程，冷藏則會減緩熟成的過程。 |
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| TODAY'S WORDS 今日單字 |
| 1. ripe adj.
成熟的 (cheng2 shou2 de5)
2. spoil v.i/v.t
腐壞 (fu3 huai4)
3. unripe adj.
未成熟的 (wei4 cheng2 shou2 de5)
4. make up v. phr.
準備 (zhun3 bei4)，製造 (zhi4 zao4)
5. counter n.
流理台 (liu2 li3 tai2)
6. overripe adj.
過熟的 (guo4 shou2 de5)
7. variable n.
變量 (bian4 liang4)
8. chlorophyll n.
葉綠素 (ye4 lu4 su4)
9. porous adj.
能滲透的 (neng2 shen4 tou4 de5)
10. harbor v.t.
庇護 (bi4 hu4) |
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