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Unit Thirteen Professionals and Amateurs
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Specialization can be seen as a response to the problem of an increasing accumulation of scientific knowledge. By splitting up the subject matter into smaller units, one man could continue to handle the information and use it as the basis for further research. But specialization was only one of a series of related developments in science affecting the process of communication. Another was the growing professionalisation of scientific activity.

 

No clear-cut distinction can be drawn between professionals and amateurs in science: exceptions can be found to any rule. Nevertheless, the word “amateur” does carry a connotation that the person concerned is not fully integrated into the scientific community and, in particular, may not fully share its values. The growth of specialization in the nineteenth century, with its consequent requirement of a longer, more complex training, implied greater problems for amateur participation in science. The trend was naturally most obvious in those areas of science based especially on a mathematical of laboratory training, and can be illustrated in term of the development of geology in the United Kingdom.

 

A comparison of British geological publications over the last century and a half reveals not simply an increasing emphasis on the primacy of research, but also a changing definition of what constitutes an acceptable research paper. Thus, in the nineteenth century, local geological studies represented worthwhile research in their own right; but in the twentieth century, local professionals only if they incorporate, and reflect on, the wider geological picture. Amateurs, on the other hand, have continued to pursue local studies in the old way. The overall result has been to make entrance to professional geological journals harder for amateurs, a result that has been reinforced by the widespread introduction of refereeing, first by national journals in the nineteenth century and then by several local geological journals in the twentieth century. As a logical consequence of this development, separate journal have now appeared aimed mainly towards either professional or amateur readership. A rather similar process of differentiation has led to professional geologists coming together nationally within one or two specific societies, whereas the amateurs have tended either to remain in local societies or to come together nationally in a different way.

 

Although the process of professionalisation and specialization was already well under way in British geology during the nineteenth century, its full consequences were thus delayed until the twentieth century. In science generally, however, the nineteenth century must be reckoned as the crucial period for this change in the structure of science.

 

名人名言:
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Man's life may burn or decay. I wouldn't like to decay, but I'd like to burn.

wine(葡萄酒),spirits指的是“经过蒸馏后酒精浓度较高、含糖量较少的烈性酒”,例如:Gin(杜松子酒)、vodka(伏特加酒)、rum(朗姆酒)、whiskey(威士忌酒)、brandy(白兰地),而我们汉语中所说的“高粱酒”则可表示为Kaoliang spirits

 

翻译句子
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1. Specialization can be seen as a response to the problem of an increasing accumulation of scientific knowledge.

 

2. By splitting up the subject matter into smaller units, one man could continue to handle the information and use it as the basis for further research.

 

3. No clear-cut distinction can be drawn between professionals and amateurs in science: exceptions can be found to any rule.

 

4. The overall result has been to make entrance to professional geological journals harder for amateurs, a result that has been reinforced by the widespread introduction of refereeing, first by national journals in the nineteenth century and then by several local geological journals in the twentieth century.

 

5. Although the process of professionalisation and specialization was already well under way in British geology during the nineteenth century, its full consequences were thus delayed until the twentieth century.

 

 

任意选择三个翻译沪元50奖励

 

 

 

 

本期讲解:

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posted on 2006-05-17 21:10 冷咖啡 阅读(652) 评论(0)  编辑  收藏 所属分类: VOCABULARY COOKIES

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