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  3. Grilling meat gives it great flavour. This taste, though, comes at a price, since the process creates molecules called polycycli

Grilling meat gives it great flavour. This taste, though, comes at a price, since the process creates molecules called polycycli

admin2016-03-21  57
问题     Grilling meat gives it great flavour. This taste, though, comes at a price, since the process creates molecules called polycyclic aromatic hydrocarbons(PAHs)which damage DNA and thus increase the eater’s chances of developing cancer. For those who think barbecues one of summer’s great delights, that is a shame. But a group of researchers led by Isabel Ferreira of the University of Porto, in Portugal, think they have found a way around the problem. When barbecuing meat, they suggest, you should add beer.     This welcome advice was the result of some serious experiments, as Dr. Ferreira explains in a paper in the Journal of Agricultural and Food Chemistry. The PAHs created by grilling form from molecules called free radicals which, in turn, form from fat and protein in the intense heat of this type of cooking. One way of stopping PAH-formation, then, might be to use chemicals called antioxidants that clear away free radicals. And beer is rich in these, in the shape of melanoidins, which form when barley is roasted. So Dr. Ferreira and her colleagues prepared some beer marinades, bought some steaks and headed for the griddle.
    One of their marinades was based on Pilsner, a pale beer. A second was based on a black beer. Since black beers have more melanoidins than light beers—as the name suggests, they give it colour—Dr. Ferreira’s hypothesis was that steaks steeped in the black-beer marinade would form fewer PAHs than those steeped in the light-beer marinade, which would, in turn, form fewer than steaks left unmarinated.
    And so it proved. When cooked, unmarinated steaks had an average of 21 nanograms of PAHs per gram of grilled meat. Those marinated in Pilsner averaged 18 nanograms. Those marinated in black beer averaged only 10 nanograms. Tasty and healthy too, then. Just what the doctor ordered.
The author’s attitude towards Dr. Ferreira’s experiment seems to be______.
选项 A、favourable
B、contradictory
C、doubtful
D、indifferent
答案A
解析 题干问“作者对Ferreira博士实验的态度是______”，四个选项的意思分别为：[A]favourable“赞成的”；[B]contradictory“反对的”；[C]doubtful“怀疑的”；[D]indifferent“冷漠的”，文章最后两段都在描写Ferreira博士的实验，只有最后一句能够体现出作者对于Ferreira博士实验的看法：Tasty and healthy too，then．Just what the doctor ordered．其中tasty和healthy都是比较积极的词，可见作者对Ferreira博士和她的实验是比较认可的，即[A]favourable为答案。
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