2. 考研
  3. 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

admin2012-02-02  56
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)
The significance of Brocklehurst’s research is that______.
选项 A、it suggested a way to keep some foods fresh without preservatives
B、it discovered tiny globules in both cream and butter
C、it revealed the secret of how bacteria multiply in cream and butter
D、it found that cream and butter share the same chemical composition
答案A
解析 本题属于细节题。根据第一段的第二句的后半部分：“a finding that could help rid some processed foods of chemical preservatives”(这一发现可能使一些加工食品不再需要化学防腐剂)，可知答案为A。
转载请注明原文地址:https://kaotiyun.com/show/Lkna777K
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
随机试题
最新回复(0)