評論
打印
What makes kitchen plastic wrap cling so maddeningly to itself, and so conveniently to the sides of bowls and plates?
為何廚房的保鮮膜可以自我吸附，還能巧妙地貼合在碗盤上？
Plastic wrap clings for two reasons: it’s elastic and it’s sticky.
保鮮膜粘附主要有兩個原因：彈性和粘性。
That probably seems pretty obvious, but let’s explore the chemistry beneath the elasticity and stickiness of plastic wrap.
雖然看起來很明顯，不過我們還是來探究一下保鮮膜彈性和粘性下的化學(xué)原理吧。
Plastic wrap is elastic because of its molecular structure.
保鮮膜因其本身的分子結(jié)構(gòu)而具有彈性。
A molecule of plastic is incredibly long and coiled up like a spring.
塑料的一個分子很長并且可以像彈簧一樣蜷曲。
When you stretch out a piece of plastic wrap, you uncoil these long molecules.
當(dāng)你將一塊保鮮膜伸扯開時，同時也拉長了它的分子。
Like a spring, the stretched molecules tend to spring back, perhaps tucking under the rim of the bowl you just covered!
保鮮膜被拉伸后會像彈簧般收縮，也許就剛好貼合在碗的邊緣。
Over time, certain types of plastic wrap lose some of their elasticity, which could explain why that dish you wrapped tightly may loosen up after a day or two.
隨著時間推移，有些品種的保鮮膜會逐漸失去彈性。這也就解釋了為何緊貼在碗邊的保鮮膜會在一兩天后松開。
譯文為可可英語翻譯，未經(jīng)授權(quán)請勿轉(zhuǎn)載!
