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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.
科学家们用厚度30微米到220微米的不同纸张，用不同的角度反复切割弹道凝胶制成的仿生手指。弹道凝胶的主要成分是动物蛋白，能很好地模拟皮肤和肌肉的韧性。
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.
经过测试，65微米厚的纸最合适充当割手利器，用这样的纸划仿生手指，每五次就有一次能划出伤口来。
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.
菠萝科学奖是一项公益性科学传播活动，自2012年开始，每年一次广泛征集有想象力的科研成果和事件，经由专业科学家组成的评委会评审选出10个获奖项目。
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位诺贝尔奖得主、十余位两院院士等国内外顶尖学者出席活动。
Xu said that based on online images, the apple had sprouted a split gill mushroom, a well-known edible fungus in Southeast Asia.
许容聚说，从网上的图片判断，这是一棵裂褶菌(Schizophyllum commune)，也常被称为白参，是东南亚一带很著名的食用菌。
"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.
“为了繁衍后代，白参会广泛传播它的孢子，随着大气环流的影响，世界各地都有分布。只要湿度适合，它就会抓住机会繁衍它的后代。”
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.
此次获奖的还有中国科学院院士江雷团队。他们从微观的角度发现，不同温度下，不同比例的乙醇和水混合物，会形成不同的分子形态，从而导致冰啤酒更好喝。
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.
随着温度和酒精浓度的变化，乙醇-水分子团簇的形态会发生变化：高度数的烧酒热一点会改善口感；十几度的酒，在冰凉的状态下，更能体现清冽爽口的感觉。
记者：闫东洁
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