跟读练习: The science of spiciness - Rose Eveleth - 通过YouTube学习英语口语
困难
跟读控制
0% 已完成 (0/40 句)
Why does your mouth feel like it's on fire when you eat a spicy pepper?
⏸ 已暂停
速度:
重复次数:
等待模式:
字幕同步:0ms
所有句子
40 句
1
Why does your mouth feel like it's on fire when you eat a spicy pepper?
0:06.95 – 0:10.91 (4.0s)
2
And how do you soothe the burn?
0:10.91 – 0:12.78 (1.9s)
3
Why does wasabi make your eyes water?
0:12.78 – 0:14.84 (2.1s)
4
And how spicy is the spiciest spice?
0:14.84 – 0:18.28 (3.4s)
5
Let's back up a bit.
0:18.28 – 0:19.37 (1.1s)
6
First, what is spiciness?
0:19.37 – 0:21.80 (2.4s)
7
Even though we often say that something tastes spicy, it's not actually a taste, like sweet or salty or sour.
0:21.80 – 0:28.85 (7.0s)
8
Instead, what's really happening is that certain compounds in spicy foods activate the type of sensory neurons called polymodal nociceptors.
0:28.85 – 0:36.86 (8.0s)
9
You have these all over your body, including your mouth and nose, and they're the same receptors that are activated by extreme heat.
0:36.86 – 0:44.32 (7.5s)
10
So, when you eat a chili pepper, your mouth feels like it's burning because your brain actually thinks it's burning.
0:44.32 – 0:50.33 (6.0s)
11
The opposite happens when you eat something with menthol in it.
0:50.33 – 0:53.42 (3.1s)
12
The cool, minty compound is activating your cold receptors.
0:53.42 – 0:56.95 (3.5s)
13
When these heat-sensitive receptors are activated, your body thinks it's in contact with a dangerous heat source and reacts accordingly.
0:56.95 – 1:03.03 (6.1s)
14
This is why you start to sweat, and your heart starts beating faster.
1:03.03 – 1:06.18 (3.1s)
15
The peppers have elicited the same fight-or-flight response with which your body reacts to most threats.
1:06.18 – 1:11.18 (5.0s)
16
But you may have noticed that not all spicy foods are spicy in the same way.
1:11.18 – 1:15.40 (4.2s)
17
And the difference lies in the types of compounds involved.
1:15.40 – 1:18.53 (3.1s)
18
The capsaicin and piperine, found in black pepper and chili peppers, are made up of larger, heavier molecules called alkylamides, and those mostly stay in your mouth.
1:18.53 – 1:27.58 (9.0s)
19
Mustard, horseradish, and wasabi are made up of smaller molecules, called isothiocyanates, that easily float up into your sinuses.
1:27.58 – 1:36.28 (8.7s)
20
This is why chili peppers burn your mouth, and wasabi burns your nose.
1:36.28 – 1:41.45 (5.2s)
21
The standard measure of a food's spiciness is its rating on the Scoville scale, which measures how much its capsaicin content can be diluted before the heat is no longer detectable to humans.
1:41.45 – 1:50.56 (9.1s)
22
A sweet bell pepper gets 0 Scoville heat units, while Tabasco sauce clocks in between 1,200-2,400 units.
1:50.56 – 1:57.86 (7.3s)
23
The race to create the hottest pepper is a constant battle, but two peppers generally come out on top: The Trinidad Moruga Scorpion and the Carolina Reaper.
1:57.86 – 2:06.74 (8.9s)
24
These peppers measure between 1.5 and 2 million Scoville heat units, which is about half the units found in pepper spray.
2:06.74 – 2:14.69 (8.0s)
25
So, why would anyone want to eat something that causes such high levels of pain?
2:14.69 – 2:19.20 (4.5s)
26
Nobody really knows when or why humans started eating hot peppers.
2:19.20 – 2:23.21 (4.0s)
27
Archaeologists have found spices like mustard along with human artifacts dating as far back as 23,000 years ago.
2:23.21 – 2:29.05 (5.8s)
28
But they don't know whether the spices were used for food or medication or just decoration.
2:29.05 – 2:34.03 (5.0s)
29
More recently, a 6,000 year old crockpot, lined with charred fish and meat, also contained mustard.
2:34.03 – 2:39.52 (5.5s)
30
One theory says that humans starting adding spices to food to kill off bacteria.
2:39.52 – 2:43.94 (4.4s)
31
And some studies show that spice developed mostly in warmer climates where microbes also happen to be more prevalent.
2:43.94 – 2:50.28 (6.3s)
32
But why we continue to subject ourselves to spicy food today is still a bit of a mystery.
2:50.28 – 2:55.61 (5.3s)
33
For some people, eating spicy food is like riding rollercoasters; they enjoy the ensuing thrill, even if the immediate sensation is unpleasant.
2:55.61 – 3:03.45 (7.8s)
34
Some studies have even shown that those who like to eat hot stuff are more likely to enjoy other adrenaline-rich activities, like gambling.
3:03.45 – 3:10.55 (7.1s)
35
The taste for spicy food may even be genetic.
3:10.55 – 3:13.60 (3.0s)
36
And if you're thinking about training a bit, to up your tolerance for spice, know this: According to some studies, the pain doesn't get any better.
3:13.60 – 3:21.23 (7.6s)
37
You just get tougher.
3:21.23 – 3:22.95 (1.7s)
38
In fact, researchers have found that people who like to eat spicy foods don't rate the burn any less painful than those who don't.
3:22.95 – 3:30.61 (7.7s)
39
They just seem to like the pain more.
3:30.61 – 3:33.36 (2.8s)
40
So, torment your heat receptors all you want, but remember, when it comes to spicy food, you're going to get burned.
3:33.36 – 3:39.03 (5.7s)
关于本课
您正在使用跟读技巧通过视频"The science of spiciness - Rose Eveleth"练习英语口语和发音。
每天练习15到30分钟，将显著提高您的英语流利度和发音准确度。
什么是跟读法？
跟读法 (Shadowing) 是一种有科学依据的语言学习技巧，最初开发用于专业口译员的培训，并由多语言者Alexander Arguelles博士普及。这个方法简单而强大：您在听英语母语原声的同时立即大声重复——就像是一个延迟1-2秒紧跟说话者的影子。与被动听力或语法练习不同，跟读法强迫您的大脑和口腔肌肉同时处理并模仿真实的讲话模式。研究表明它能显着提高发音准确性，语调，节奏，连读，听力理解和口语流利度——使其成为雅思口语备考和真实英语交流最有效的方法之一。
如何在ShadowingEnglish上有效练习
- 选择您的视频： 挑选一段语音清晰、自然的YouTube视频。TED演讲，BBC新闻，电影片段，播客或雅思口语范例都很好。将URL粘贴到搜索栏中。从较短的视频（短于5分钟）以及您真正感兴趣的内容开始——兴趣是最重要的导师。
- 先听，理解上下文： 第一次听的时候，将速度保持在1倍速并仅仅倾听。还不要尝试重复。专注于理解其含义，收集新词汇，并注意讲话人如何强调单词，连读声音及使用停顿。
- 设置跟读模式：
- 等待模式：选择
+3s或+5s——在每句话播放完毕后，视频会自动暂停以便您有时间大声重复它。如果您想完全控制并在每次重复后由您自己点击下一步，请选择手动。 - 字幕同步：YouTube字幕有时会在音频前或后略微出现。使用
±100ms使它们完美对齐以助您准确跟读。
- 等待模式：选择
- 大声跟读（核心练习）： 这是真正发生改变的一步。当一个句子播放出来立刻——或在暂停期间——大声、清晰且自信地重复出来。千万不要只是张张嘴：要模仿说话者的准确节奏、重音、音高和连读。力求听上去就像说话者的影子，而不仅是逐字背诵。使用重复功能多次练习同一个句子，直到感觉自然为止。
- 提高难度： 当练习段落变得相对舒适后，就去挑战自我。将速度增加至 <code>1.25x</code> 或甚至 <code>1.5x</code> 以训练高速语言反射。或者将等待模式调整为 <code>关闭</code> 以进行连续跟读——这是最进阶同样收益最大的模式。持续的每日15–30分钟的练习将可以在几周内产生可见的效果。