首页
登录
职称英语
Why does cream go bad faster than butter? Some researchers think they have th
Why does cream go bad faster than butter? Some researchers think they have th
游客
2023-11-06
14
管理
问题
Why does cream go bad faster than butter? Some researchers think they have 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 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 regions 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 buried deep in the sea of fat. Trapped in this way, individual colonies cannot spread and rapidly nm out of nutrients. They also slowly poison themselves with their waste products. "In butter, you get a serf-limiting system which stops the bacteria growing," says Brocklehurst.
The researchers already working with food companies keen to see if their products can be made resistant to bacterial attack flux)ugh 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. [br] Commercial application of the research finding will be possible ff salad cream can be made resistant tobacterial attack ______
选项
A、by varying its chemical composition
B、by turning it into a solid lump
C、while keeping its structure unchanged
D、while retaining its liquid form
答案
D
解析
根据最后一段最后一句"The key will be to do this while keeping the salad cream liquid and not turning it into a solid lmup.”我们就可肯定,该发现的商业应用的前提是D 。
转载请注明原文地址:https://tihaiku.com/zcyy/3162017.html
相关试题推荐
ThenewLenovolaptopwiththebutterflykeyboardandthebuilt-inFAXmodemis
Whydoescreamgobadfasterthanbutter?Someresearchersthinktheyhaveth
Whydoescreamgobadfasterthanbutter?Someresearchersthinktheyhaveth
Breadandbutter______likedbyWesterners.A、isB、areC、wereD、beAbreadandbutt
Whathasrecentresearchfoundaboutdrinking?[originaltext]Researchershav
ThenewLenovolaptopwiththebutterflykeyboardandthebuilt-inFAXmodemis
Linguisticresearchershavegraduallycometounderstandhowandwhysomany
Linguisticresearchershavegraduallycometounderstandhowandwhysomany
Linguisticresearchershavegraduallycometounderstandhowandwhysomany
Linguisticresearchershavegraduallycometounderstandhowandwhysomany
随机试题
[originaltext]W:Lookwhatamessyou’vemade!I’vetoldyouseveraltimes,but
骨髓检查巨核细胞常减少或缺如的是A.急性粒细胞白血病 B.巨幼细胞性贫血 C
教授契柯夫《装在套子里的人》时,教师向学生介绍了作家的基本知识和作品的创作背景下
A.麦角胺B.司可巴比妥C.巴比妥D.可待因E.氯化汞按第一类精神药品管理的是
(2014初)根据公司法的规定,股份有限公司董事会成员的人数最多是( )A.5人
女性患者,50岁,近2个月胸骨后烧灼样不适与反酸。临床考虑为胃食管反流病。
教师采用摸底考试了解学生已有的知识和能力的做法属于()。A.形成性评价 B.相
乳牙牙髓病及根尖周病治疗中,不宜使用的药物是A.5%次氯酸钠液 B.三氧化二砷
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
按教育目的或内容划分,健康教育的内容不包括A.营养健康教育 B.疾病防治的健康
最新回复
(
0
)