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The scientists used papers with thicknesses ranging from 30 to 220 micrometers, cutting artificial fingers made from ballistic gel at different angles repeatedly. Ballistic gel, primarily composed of animal protein, effectively simulates the toughness of human skin.
科學家們用厚度30微米到220微米的不同紙張，用不同的角度反復切割彈道凝膠制成的仿生手指。彈道凝膠的主要成分是動物蛋白，能很好地模擬皮膚和肌肉的韌性。
According to the test results, paper with a thickness of 65 micrometers is most likely to cause paper cuts. When such paper was picked up using artificial fingers, it caused a cut once every five attempts.
經(jīng)過測試，65微米厚的紙最合適充當割手利器，用這樣的紙劃仿生手指，每五次就有一次能劃出傷口來。
The Pineapple Science Award is a public science communication event that has been held annually since 2012. Organizers solicit imaginative scientific research findings and events, and a jury of scientists selects 10 winning projects.
菠蘿科學獎是一項公益性科學傳播活動，自2012年開始，每年一次廣泛征集有想象力的科研成果和事件，經(jīng)由專業(yè)科學家組成的評委會評審選出10個獲獎項目。
To date, five Nobel laureates and more than a dozen academicians from the Chinese Academy of Sciences and the Chinese Academy of Engineering have attended the event.
截至目前已有5位諾貝爾獎得主、十余位兩院院士等國內外頂尖學者出席活動。
Xu said that based on online images, the apple had sprouted a split gill mushroom, a well-known edible fungus in Southeast Asia.
許容聚說，從網(wǎng)上的圖片判斷，這是一棵裂褶菌(Schizophyllum commune)，也常被稱為白參，是東南亞一帶很著名的食用菌。
"In order to reproduce, split gill widely disperses its spores, and with the influence of atmospheric circulation, it is distributed worldwide. As long as the humidity is suitable, it will seize the opportunity to reproduce," Xu said.
“為了繁衍后代，白參會廣泛傳播它的孢子，隨著大氣環(huán)流的影響，世界各地都有分布。只要濕度適合，它就會抓住機會繁衍它的后代。”
Another award went to a team led by Jiang Lei, an academician of the CAS who discovered from a microscopic perspective that different alcohol concentrations and mixtures of ethanol and water form different molecular structures, making icy beer taste better.
此次獲獎的還有中國科學院院士江雷團隊。他們從微觀的角度發(fā)現(xiàn)，不同溫度下，不同比例的乙醇和水混合物，會形成不同的分子形態(tài)，從而導致冰啤酒更好喝。
As the temperature and alcohol concentration change, the structure of ethanol-water molecular clusters also changes. Warming high-alcohol spirits slightly can improve their taste, while low-alcohol spirits, when chilled, can better highlight a clean and refreshing flavor.
隨著溫度和酒精濃度的變化，乙醇-水分子團簇的形態(tài)會發(fā)生變化：高度數(shù)的燒酒熱一點會改善口感；十幾度的酒，在冰涼的狀態(tài)下，更能體現(xiàn)清冽爽口的感覺。
記者：閆東潔
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