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This is Scientific American's 60-Second Science. I'm Christopher Intagliata. Got a minute? You don't have to be a champagne buff to want the best flavor from your bubbly. So the secret to a perfect glass? It's all in the pour, according to a study in
陈豪在北京的ABC美国公司工作。他和美国同事Amy晚上要一起参加同事James的告别晚宴,由公司北京办事处主任戴维斯主持。 (Office ambience) A:Chen Hao, you need to be prepared for a lot of toasting tonight. C:
Champagne Bubbles Key to Taste A study in the Proceedings of the National Academy of Sciences finds that champagne's bursting bubbles provide aromatic compounds that add to the taste. Adam Hinterthuer reports Lets raise a toast to champagne. And its
Chapter III He hurried to Svidrigalovs. What he had to hope from that man he did not know. But that man had some hidden power over him. Having once recognised this, he could not rest, and now the time had come. On the way, one question particularly w