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
外语
Why does cream go bad faster than butter? Some researchers think that it comes down to the structure of the food, not its chemic
Why does cream go bad faster than butter? Some researchers think that it comes down to the structure of the food, not its chemic
admin
2015-06-23
44
问题
Why does cream go bad faster than butter? Some researchers think that 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 much【B1】______. so why cream should sour much faster has been a【B2】______.
Both are emulsions — tiny globules of one liquid evenly【B3】______throughout another. The difference lies in what’s in the globules and what’s in the surrounding. In cream, fatty globules【B4】______in a sea of water. In butter, globules of a watery【B5】______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【B6】______. This means that in cream, the bacteria are free to grow throughout the mixture. When the situation is【B7】______. the bacteria are locked away in【B8】______buried deep in the sea of fat. Trapped in this way,【B9】______colonies cannot spread and rapidly run out of nutrients. They also slowly poison themselves with their waste products.
In butter, there is a self-limiting system which stops the bacteria growing. The researchers are
already working with food companies keen to see if their products can be made【B10】______bacterial attack through alterations to the food’s structure. They believe that 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.
【B10】
Why does cream go bad faster than butter? Some researchers think that 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 much(26)the same substances, so why cream should sour much faster has been a(27)mystery. Both are emulsions — tiny globules of one liquid evenly(28)distributed throughout another. The difference lies in what’s in the globules and what’s in the surrounding. In cream, fatty globules(29)drift about in a sea of water. In butter, globules of a watery(30)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(31)mixture. This means that in cream, the bacteria are free to grow throughout the mixture. When the situation is(32)reversed, the bacteria are locked away in(33)compartments buried deep in the sea of fat. Trapped in this way,(34)individual colonies cannot spread and rapidly run out of nutrients. They also slowly poison themselves with their waste products.
In butter, there is a self-limiting system which stops the bacteria growing. The researchers are already working with food companies keen to see if their products can be made(35)resistant to bacterial attack through alterations to the food’s structure. They believe that 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.
选项
答案
resistant to
解析
转载请注明原文地址:https://kaotiyun.com/show/gDl7777K
0
大学英语四级
相关试题推荐
A、Theyarereadonthecomputerscreen.B、TheyarepublishedinEuropeanlanguages.C、Theyarebroadcastontelevisionandther
ANewYorkTimes-CBSNewspollfoundthatalmost90percentofAmericansthinkthathomeownershipisanimportantpartoftheAm
Google’sGoogleproblemA)GoogleiskillingGoogleReader.UseofGoogleReader,atool,bytheway,forreadingonlinecontent
Theappealofadvertisingtobuyingmotivescanhavebothnegativeandpositiveeffects.Consumersmaybe【B1】______tobuyapro
A、WatchingaTVprogramme.B、Playingapuzzlegame.C、Askingfordirections.D、Studyingforanexam.D女士想知道男士刚才说过的句子在书的哪个位置,男士说靠
ResearchersattheLondonSchoolofHygieneandTropicalMedicinepublishedastudyshowingthat,becauseoffoodproductionand
ResearchersattheLondonSchoolofHygieneandTropicalMedicinepublishedastudyshowingthat,becauseoffoodproductionand
ResearchersattheLondonSchoolofHygieneandTropicalMedicinepublishedastudyshowingthat,becauseoffoodproductionand
Whenyouhavetomeetsomeonefromadifferentculture,beprepared.Ifyouunderstandculturaldifferences,you’llbeabetter
AftertheviolentearthquakethatshookLosAngelesin1994,earthquakescientistshadgoodnewstoreport:Thedamageanddeath
随机试题
试述需求差异定价法的主要形式及其应具备的条件。
从1948年8月起,各民主党派负责人、无党派民主人士接受中共中央邀请,分别从香港、上海、北平及海外,陆续进入()
63岁男性,工人,因健忘,出门找不到路回家,常收藏破烂无用的东西,夜间兴奋不眠,已经半年而入院
企业产品质量指标是衡量企业经济状况和技术发展水平的重要标志之一,下列选项中属于产品质量指标的有()
对发包人提供的材料和工程设备验收后,由()负责接收、保管和施工现场内的二次搬运所发生的费用。
企业会计核算以()为会计核算主体。
只适用于规模较小,生产技术比较简单的企业,对生产技术和经营管理比较复杂的企业并不适宜的组织形式是()。
12岁以前是习得母语的_____。
WhenKathieGifford’sfacewassplashedacrossthenewspapersin1996afterherlucrativelineofWal-Martclothingwasexposed
能够接受数值型数据输入的窗体控件是
最新回复
(
0
)