初一英語美文帶翻譯

　　經典美文,經得起時間的考驗,被歷史證明是最有價值、最重要的文化精髓,思想巨集遠,構思巧妙,語言精美。小編整理了，歡迎閱讀!

　　篇一

　　Salt and Metabolism

　　Just how salt became so crucial to our metabolism is a mystery; one appealing theory tracesour dependence on it to the chemist ry of the late Cambrian seas. It was there, a half billionyears ago, that tiny metazoan organisms first evolved systems for sequestering and circulatingfluids.

　　The water of the early oceans might thus have become the chemical prototype for the fluids ofall animal life - the medium in which cellular operations could continue no matter how theexternal environment changed. This speculation is based on the fact that, even today, theblood serums of radically divergent species are remarkably similar. Lizards, platypuses,sheep, and humans could hardly be more different in anatomy or eating habits, yet the saltcontent in the fluid surrounding their blood cells is virtually identical. As early marine specicsmade their way to fresh water and eventually to dry land, sodium remained a key ingredientof their interior,if not their exterior, milieu. The most successful mammalian species wouldhave been those that developed efficient hormonal systems for maintaining the needed sodiumconcentrations.The human body,for example, uses the hormones renin, angiotensin, andaldosterone to retain or release tissue fluids and blood plasma.The result,under favorableconditions, is a dynamic equilibrium in which neither fluid volume nor sodium concentrationfluctuates too dramatically. But if the body is deprived of salt, the effects soon becomedangerous, despite compensatory mechanisms.

　　鹽與新

　　陳代謝鹽為何成為人類新陳代謝的關鍵是一個謎;一個富有吸引力的理論認為我們對鹽的依賴可從寒武紀海洋的化學變化中得到線索。 五億年前，就是在那裡，微小的後生動物首先進化成與外隔絕的迴圈液體系統。 因此，早期海洋裡的水可能是所有動物體內液體的化學原型--一個無論外界環境如何改變，其細胞活動仍將繼續的環境。 這個設想是建立這一事實基礎上： 即使是在今天，物種迥異的眾多動物血清非常相似。 蜥蜴、鴨嘴獸、綿羊和人類，在解剖學和飲食習慣上完全不同，但細胞周圍的液體中的鹽含量卻基本上是相等的。在海洋生物向淡水區域並最終向陸地移動的過程中，鹽始終是它們生存環境--如果不是外部環境，其碼也是內部環境中的關鍵成份。 最高階的哺乳類動物為保持所需的鹽濃度而進化出了高效的內分泌系統。例如，人體為了保留或釋放組織液體和血漿而使用高血壓蛋白原酶、血管緊張素、醛固酮等激素。 這樣在有利的環境下，液體與其中鹽濃度之間形成的動態平衡，兩者均不致出現大起大落。 但如果身體裡喪失了的鹽分，儘管有各種的補償機制，後果將馬上極其危險。

　　篇二

　　Raising Oysters

　　In the past oysters were raised in much the same way as dirt farmers raised tomatoes - bytransplanting them. First, farmers selected the oyster bed, cleared the bottom of old shells andother debris, then scattered clean shells about. Next, they "planted" fertilized oyster eggs,which within two or three weeks hatched into larvae. The larvae drifted until they attachedthemselves to the clean shells on the bottom. There they remained and in time grew into babyoysters called seed or spat. The spat grew larger by drawing in seawater from which theyderived microscopic particles of food. Before long, farmers gathered the baby oysters,transplanted them in other waters to speed up their growth, then transplanted them once moreinto another body of water to fatten them up.

　　Until recently the supply of wild oysters and those crudely farmed were more than enough tosatisfy people's needs. But today the delectable seafood is no longer available in abundance.The problem has become so serious that some oyster beds have vanished entirely.

　　Fortunately, as far back as the early 1900's marine biologists realized that if new measures werenot taken, oysters would become extinct or at best a luxury food. So they set up well-equipped hatcheries and went to work. But they did not have the proper equipment or the skillto handle the eggs. They did not know when, what, and how to feed the larvae. And they knewlittle about the predators that attack and eat baby oysters by the millions. They failed, but theydoggedly kept at it. Finally, in the 1940's a significant breakthrough was made.

　　The marine biologists discovered that by raising the temperature of the water, they couldinduce oysters to spawn not only in the summer but also in the fall, winter, and spring. Laterthey developed a technique for feeding the larvae and rearing them to spat. Going still further,they succeeded in breeding new strains that were resistant to diseases, grew faster and larger,and flourished in water of different salinities and temperatures. In addition, the cultivatedoysters tasted better!

　　飼養牡蠣

　　過去人們飼養牡蠣的方式很大程度上類似於田地裡的農夫種植蕃茄--通過移植來飼養它們。首先，農夫選好牡蠣苗床，清除底部的舊殼和其它雜物，然後四處撒播乾淨的殼。接著，他們"栽種"已受精的牡蠣卵。 這些卵在 2～3 周內會孵化成幼貝。 幼貝一直漂流直到粘在苗床底部乾淨的殼上為止。 它們會呆在那兒並逐漸長成小牡蠣。 我們稱之為種子或貝苗。 貝苗吸進海水中的微小生物作為食物從而越長越大。 不久之後，農夫將這些小牡蠣收集起來，把它們移種進其他的水域加快其生長，然後再次將它們移種進另外的水域以使其肥壯起來。 直到最近，野生的以及人工飼養的牡蠣完全能夠滿足人們的需要。 但是今天這種可口的海味已不再大量存在。這個問題已經變得如此嚴重以至於一些牡蠣苗床已完全消失。

　　幸運的是，早在20 世紀初期海洋生物學家們就意識到如果不採取新的措施，牡蠣將會滅絕或至少會變為一種奢侈的食品。 因此他們建造了裝備良好的孵卵場所並開始工作。但是他們尚沒有適當的裝置或技術來處理牡蠣卵。他們不知道何時、用什麼以及如何餵養幼貝。他們對捕食數百萬幼小牡蠣的動物天敵也所知無幾。 他們失敗了，但他們頑強地堅持了下來。

　　終於，在20 世紀40 年代，一個重要的突破性的進展產生了。 海洋生物學家發現，升高水溫能夠誘導牡蠣不僅在夏季也在秋季、冬季和春季裡產卵。 後來他們發展了一項技術來餵養幼貝至其長成貝苗。 他們進一步成功地培養出了新的品種，可以抵抗疾病、長得更快、更大並且在不同的鹽度和溫度的水中都能茁壯生長。 此外，這些培殖出的牡蠣口感更佳!

　　篇三

　　Pottery

　　Ancient people made clay pottery because they needed it for their survival. They used thepots they made for cooking, storing food, and carrying things from place to place. Pottery wasso important to early cultures that scientists now study it to learn more about ancientcivilizations. The more advanced the pottery in terms of decoration, materials, glazes andmanufacture, the more advanced the culture itself.

　　The artisan who makes pottery in North America today utilizes his or her skill and imaginationto create items that are beautiful as well as functional,transforming something ordinary intosomething special and unique.

　　The potter uses one of the Earth's most basic materials, clay. Clay can be found almostanywhere.Good pottery clay must be free from all small stones and other hard materials thatwould make the potting process difficult. Most North American artisan potters now purchasecommercially processed clay, but some find the clay they need right in the earth close to wherethey work.

　　The most important tools potters use are their own hands; however, they also use wire looptools, wooden modeling tools, plain wire, and sponges.Plain wire is used to cut away thefinished pot from its base on the potter's wheel.

　　After a finished pot is dried of all its moisture in the open air, it is placed in a kiln and fired. Thefirst firing hardens the pottery, and it is then ready to be glazed and fired again.

　　For areas where they do not want any glaze, such as the bottom of the pot, artisans paint onmelted wax that will later burn off in the kiln. They then pour on the liquid glaze and let it runover the clay surface, making any kind of decorative pattern that they want.

　　陶器

　　古代人制作陶器是因為他們的生存需要它。 他們用這些自制的盆盆罐罐來做飯、裝食物、儲運東西。 陶器在早期文化中佔據瞭如此重要的地位，以致於科學家們現在通過研究陶器來獲取對古代文明的更多的瞭解。 因為陶器的裝飾、材料、釉彩、製作等工藝越發達就說明這種文明越發達。 今天，北美的陶藝匠人運用他們的技藝和想象力創造出了既美觀又實用的陶藝製品，把日常用品變為獨特的藝術品。 製陶匠人使用大地上最基本的原材料--粘土。 粘土幾乎隨處可見，但好的製陶所用的粘土必須不含小沙粒或任何硬物，否則會給製陶過程帶來不便。 現在大多數北美製陶藝人買現成的專用陶土，也有些陶匠樂於就地取材，在作坊附近自己挖粘土。 製陶器最重要的工具是工匠們自己的雙手，但有時他們也用些別的工具，如繩圈、木模、素線、海綿等。 素線的作用是當一件陶器完成後用它把陶器從轉盤上的基座上切下來。 陶器成形後，首先要在空氣中自然風乾，再放到窯中焙燒。 第一遍焙燒使得陶器變得堅硬，下一步就是給它上釉彩，然後再焙燒。

　　陶器上有些地方不需上釉彩，像罐子底部，匠人們就在這些部位塗上蠟，一加熱就會化掉。 然後匠人們把釉彩液體澆上陶器表面，繪製他們想要的任何圖案。