2. 外语
  3. Why does cream go bad faster than butter? Some researchers think they found the answer, and it comes down to the structure of th

Why does cream go bad faster than butter? Some researchers think they found the answer, and it comes down to the structure of th

admin2011-01-05  75
问题     Why does cream go bad faster than butter? Some researchers think they found 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) 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 colonies 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 (密封仓) buried deep in the sea of fat. Trapped in this way, individual colonies cannot spread and rapidly run out of nutrients. 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.
According to Brocklehurst, we can keep cream fresh by ______.
选项 A、removing its fat
B、killing the bacteria
C、reducing its water content
D、altering its structure
答案D
解析 文中提到研究人员希望改变食物的结构来抵抗细菌对食品的侵害，因此，选项ABC所提出的方案都不是研究人员所采纳的。
转载请注明原文地址:https://kaotiyun.com/show/SYmd777K
本试题收录于： 职称英语卫生类A级题库职称英语分类
0

职称英语卫生类A级

职称英语

相关试题推荐
随机试题
最新回复(0)