Question

求翻译。英语翻译

Answer 1

38. In the mid-1800s, a French industrialist who distilled alcohol from sugar beets ran into a problem when some of his fermentation vats stopped producing alcohol. He asked a scientist for help, and this resulted in one of the most important scientific discoveries ever made. Who was the scientist, and what was the discovery?
只十九世纪中期，一个从事从甜菜中提取酒精的实业家，在他的发酵槽停止生产酒精的时候发现了一个问题。他想一位科学家寻求帮助，而这造就了一个前所未见的最重要的科学发现。谁是这位科学家，他又发现了什么呢
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Louis Pasteur’s involvement in the problem led to the discovery of the role bacteria play in disease. 路易斯·巴斯德参与这个问题的研究并发现了细菌在疾病中的作用。
Pasteur, a young chemistry professor at the University of Lille, was saddled with a problem that dogs many contemporary researchers: he lacked funding. Private manufacturers he approached for help were often skeptical about the need for research, but Pasteur won many of them over to his cause with his thrilling lectures.
巴斯德,一位年轻的大学化学教授里尔,挑起赡养,有一个问题:他的狗许多当代研究人员缺乏资金。他走到帮助私有制造商生产的需要常常被怀疑为研究,但是巴斯德赢得了很多他们移交给他带来激动人心的演讲。
巴斯德，一位里尔大学的的年轻的化学教授，因为缺少经费，很少研究都不能继续下去，他背着个问题深深困扰着。他寻求帮助的那些私营企业主常常对他的研究的必要性持怀疑态度，但是巴斯德通过他激动人心的演讲最终还是获得他们中大部分人的支持。

At one such lecture, Pasteur asked his audience where one could find the young man” whose curiosity will not immediately be awakened when you put into his hands a potato, and when with that potato he may produce sugar, and with that sugar alcohol?” These words struck a chord in one Monsieur Bigo , the industrialist whose beets had stopped producing alcohol, and Bigo begged Pasteur to look into the problem.
在有一次演讲中，巴斯德提问道;在哪里可以找到这样一个小伙，当你把一个土豆放到他手里的时候他不会马上好奇心泛起，而他能用那个土豆生产出糖，再把那个糖变成甜酒？他的这些话在引起了毕格先生，以为酿酒草不再出产酒精的实业家的共鸣，并且毕格先生想巴斯德求助，请他一定要研究研究这个问题。
At that time, nobody –Pasteur included – understood how sugar ferments into alcohol, so the chemist did the only thing he could think of: he took a sample from a healthy vat and put it under a microscope. A swarm of yellow globules danced before his eye. Not only did they dance, but they also multiplied. These yeasts were alive, and , as Pasteur quickly surmised, they converted sugar to alcohol.
在那个时候，包括巴斯德在内，没有人知道怎么把糖发酵成酒精。因此他做了唯一能想到的一件事，他从一个仍在运作的酿酒桶里提出样品，放在显微镜下观察，他发现一大群黄色小水珠在他眼前跳跃，并且繁殖。这些发酵物是活生生的，并且就如巴斯德马上总结出来的，就是他们把糖转化成酒精。
Next , Pasteur examined the sick fermentation vats, Instead of yeast globules, he saw tiny, rod-like things cavorting in the broth, which instead of alcohol was filled with lactic acid. Pasteur managed to transfer some f the rod-like creatures into a clean container, and he went on to demonstrate that, when they are given appropriate nutrients, they multiply. The rods were alive, and they busily converted sugar to lactic acid. These microbes had contaminated the beet-sugar vats, killed off the yeast, and terminated the production of alcohol.
Where had they come from? Pasteur correctly surmised that they were present in the air. If they could lead beet sugar astray, what else could they do? Pasteur soon answered this question by establishing a link between microbes and human disease. And all of this came about because a French industrialist had a problem with alcohol production.
之后，巴斯德检查了这厚厚的发酵桶，他看见了小小的，像棒条一样的跳跃的物质，而不是酵母水珠，而且桶里满是乳酸而不是酒精。巴斯德想要把一些这种棒条型的生物转移到一个干净的容器里。而且他想要展示的是：在适当的营养环境下，他们还会繁殖，他们是活生生的，并且不停地把糖分转化成乳酸。就是这些微生物使发酵桶酿不出酒精，他们傻死了酵母，停止了酒精的产生。

这些生物来自哪里呢？巴斯德给出了一个正确的结论，他们是从空气中出现的。如果他们能转化糖，他们还能起什么其他效用呢？通过把微生物和人体疾病联系起来，巴斯德很快地找到了答案。而这些仅仅是因为一个实业家在酒精生产时遇到的一个问题