首页
登录
职称英语
Why does cream go bad faster than butter? Some researchers think that it com
Why does cream go bad faster than butter? Some researchers think that it com
游客
2023-07-04
34
管理
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. [br] 【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)compart-ments 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://tihaiku.com/zcyy/2808494.html
相关试题推荐
ResearcherssayextravitaminEfedtoturkeysappearstohelpcontrolinfec
ResearcherssayextravitaminEfedtoturkeysappearstohelpcontrolinfec
ResearcherssayextravitaminEfedtoturkeysappearstohelpcontrolinfec
ResearcherssayextravitaminEfedtoturkeysappearstohelpcontrolinfec
Whydoescreamgobadfasterthanbutter?Someresearchersthinkthatitcom
Whydoescreamgobadfasterthanbutter?Someresearchersthinkthatitcom
Whydoescreamgobadfasterthanbutter?Someresearchersthinkthatitcom
Whydoescreamgobadfasterthanbutter?Someresearchersthinkthatitcom
Whydoescreamgobadfasterthanbutter?Someresearchersthinkthatitcom
Whydoescreamgobadfasterthanbutter?Someresearchersthinkthatitcom
随机试题
Theseoutcomes______fivedifferentdimensions,namely,themoral,cognitive,phy
Nowadays,manypeopleusecomputerstohandleordinaryissuessuchasbankin
流水施工的实质是连续作业和均衡施工。
在影响健康相关行为因素中,属于促成因素的是下列哪项A.知识、信念、态度、价值观等
某沥青混合料物理力学指标测定结果见下表,请回答以下问题。(4)关于沥青混合料配合
【教学过程】 (一)创设情境,导入新课 与学生共同回忆艾青的《我爱这土地》,引导学生回忆作者对国家那份深沉的爱;发出疑问,作者对于其保姆——大堰河的感情
男性,24岁,服毒物后意识不清、大汗淋漓、呼吸困难、呼气有刺激性大蒜味,最可能的
与其他属细菌相比,分枝杆菌属细菌细胞壁含量最多的成分为A:蛋白质B:脂质C:
机电产品国际招标合同授予前的审查对象是()的投标人。A.所有提交了招标文件B
银行承兑汇票的承兑银行,应当按照票面金额向出票人收取()的手续费。A:千分之一
最新回复
(
0
)