首页
外语
计算机
考研
公务员
职业资格
财经
工程
司法
医学
专升本
自考
实用职业技能
登录
考研
Why does cream go bad faster than butter? Some researchers think they have the answer, and it comes down to the structure of the
Why does cream go bad faster than butter? Some researchers think they have the answer, and it comes down to the structure of the
admin
2012-02-02
151
问题
Why does cream go bad faster than butter? Some researchers think they have the answer, and it comes down to the structure of the food, not its chemical composition—a finding that could help rid some processed foods of chemical preservatives.
Cream and butter contain pretty much the same substances, so why cream should sour much faster has been a mystery. Both are emulsions—tiny globules (小球体) of one liquid evenly distributed throughout another. The difference lies in what’s in the globules and what’s in the surrounding liquid, says Brocklehurst, who led the investigation.
In cream, fatty globules drift about in a sea of water. In butter, globules of a watery solution are locked away in a sea of fat. The bacteria which make the food go bad prefer to live in the watery regions of the mixture. "This means that in cream, the bacteria are free to grow throughout the mixture," he says.
When the situation is reversed, the bacteria are locked away in compartments (隔仓 室) buried deep in the sea of fat. Trapped in this way, individual colonies cannot spread and rapidly run out of nutrients (养料). They also slowly poison themselves with their waste products. "In butter, you get a self-limiting system which stops the bacteria growing," says Brocklehurst.
The researchers are already working with food companies keen to see if their products can be made resistant to bacterial attack through alterations to the food’s structure. Brocklehurst believes it will be possible to make the emulsions used in salad cream, for instance, more like that in butter. The key will be to do this while keeping the salad cream liquid and not turning it into a solid lump. (292 words)
Commercial application of the research finding will be possible if salad cream can be made resistant to bacterial attack______.
选项
A、by varying its chemical composition
B、by turning it into a solid lump
C、while keeping its structure unchanged
D、while retaining its liquid form
答案
D
解析
本题属于推理题。依据是最后两段的最后两句:“Brocklehurst”认为可以使沙拉酱的乳状液像黄油一样。关键是怎样让沙拉酱将保持液态而不是变成块状的固体。故答案为D。
转载请注明原文地址:https://kaotiyun.com/show/1kna777K
本试题收录于:
艺术硕士(艺术基础)题库专业硕士分类
0
艺术硕士(艺术基础)
专业硕士
相关试题推荐
结合金融监管制度论述我国如何加强金融风险监管。
下列不属于中国人民银行具体职责的是()。
什么是货币政策传导机制?论述我国货币政策传导的实践。
Inpreviousgeneration,youngpeoplewereundertheirparents’control;nowtheteenagechildrenoftheWest’srichestgeneration
Thefactthatblindpeoplecan"see"thingsusingotherpartsoftheirbodiesapartfromtheireyesmayhelpustounderstando
Dogsaresocialanimalsandwithoutpropertraining,theywillbehavelikewildanimals.Theywillspoilyourhouse,destroyyou
BillGates,thebillionaireMicrosoftchairmanwithoutasingleearneduniversitydegree,isbyhissuccessraisingnewdoubtsa
Whatmightdrivingonanautomatedhighwaybelike?Theanswerdependsonwhatkindofsystemisultimatelyadopted.Twodistinc
Whydoescreamgobadfasterthanbutter?Someresearchersthinktheyhavetheanswer,anditcomesdowntothestructureofthe
随机试题
土方路基边线与边坡不应出现单向累计长度超过()的弯折。
依照《环境影响评价法》的规定,下列环评文件应由环境保护部审批的是()。
下列各项不属于顾客关系管理与顾客满意度持续改进的共同思想基础的是()。
在白酒中,酱香型酒为数最多,以贵州茅台酒为代表。()
漏税:指纳税人并非故意未缴或者少缴税款的行为。对漏税者税务机关应当令其限期照章补缴所漏税款;逾期未缴的,从漏税之日起,按日加收税款滞纳金。根据上述定义,下列情况中属于漏税行为的是( )。
“学问之法,不惟无才,难以距师,核道实意,证实是非也”观点的提出者是()。
设X1,X2,X3,X4是取自正态总体N(0,22)的简单随机样本,Y=a(X1—2X2)2+b(3X3—4X4)2,则当a=_______,b=_______时,统计量服从χ2分布,自由度为_______。
在VisualFoxPro6.0中修改数据库、表单、报表等的可视化工具是()。
要在设计视图中创建查询,查找平均分在85分以上的女生,并显示姓名和平均分,正确设置查询条件的方法是
ThehotelTerrystayedatcanbedescribedas______.
最新回复
(
0
)