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
2023-07-08
50
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] 【B9】
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
individual
解析
转载请注明原文地址:https://tihaiku.com/zcyy/2817662.html
相关试题推荐
[originaltext]Recentlysomeresearchersconductedaninterestingcasestudy
[originaltext]Recentlysomeresearchersconductedaninterestingcasestudy
[originaltext]Recentlysomeresearchersconductedaninterestingcasestudy
Whydoescreamgobadfasterthanbutter?Someresearchersthinkthatitcom
Whydoescreamgobadfasterthanbutter?Someresearchersthinkthatitcom
Whydoescreamgobadfasterthanbutter?Someresearchersthinkthatitcom
Whydoescreamgobadfasterthanbutter?Someresearchersthinkthatitcom
ResearchersattheLondonSchoolofHygieneandTropicalMedicinepublished
ResearchersattheLondonSchoolofHygieneandTropicalMedicinepublished
ResearcherssayextravitaminEfedtoturkeysappearstohelpcontrolinfec
随机试题
Whatisthepurposeofthefirstparagraph?[br]Accordingtothepassagewhich
[originaltext]M:Hi,Diana.MindifIsitdown?W:Notatall,Jack.Howhavey
Salestactics,likeadvertising,reflectaspectsofthebasicassumptionsan
IamsorryIhavenotimeatpresentto_____moredetailorgiveyouanaccount
Amillionmotoristsleavetheircarsfilledupwithpetrolandwiththekeys
TheHistoryofChineseAmericans[A]Chinesehavebee
2014年12月20日18时,66号高速公路因降雪封闭,21日7时重新开放。9时
关于怔忡的描述下面哪项是错误的A.每由精神因素诱发 B.持续心悸 C.病情较
()是指并不消灭风险源,只是风险承担主体改变。A.风险转移 B.风险对冲
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
)