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
2024-02-08
8
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] 【B6】
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
mixture
解析
转载请注明原文地址:https://tihaiku.com/zcyy/3433925.html
相关试题推荐
[originaltext]Recentlysomeresearchersconductedaninterestingcasestudy
[originaltext]Recentlysomeresearchersconductedaninterestingcasestudy
Whydoescreamgobadfasterthanbutter?Someresearchersthinkthatitcom
Whydoescreamgobadfasterthanbutter?Someresearchersthinkthatitcom
Whydoescreamgobadfasterthanbutter?Someresearchersthinkthatitcom
Whydoescreamgobadfasterthanbutter?Someresearchersthinkthatitcom
ResearchersattheLondonSchoolofHygieneandTropicalMedicinepublished
ResearchersattheLondonSchoolofHygieneandTropicalMedicinepublished
ResearchersattheLondonSchoolofHygieneandTropicalMedicinepublished
ResearcherssayextravitaminEfedtoturkeysappearstohelpcontrolinfec
随机试题
NationalSpellingBeeEveryyear,thebestyoung【T1】______fromaroundt
【B1】[br]【B12】A、mayB、canC、mustD、shouldAmaywell固定搭配“很可能”。本句译为:这些品质很可能早就一名优秀
发现安全隐患的应立即停止施工,报个公司负责人。()
不使用累进办法计算的是()。A.建设单位管理费 B.建设项目信息化费
A.茵陈二黄汤 B.茵陈寄生汤 C.二丹茜草汤 D.知柏地黄丸 E.茵陈
下列各项中,可用作绩效审计评价标准的有:A.国家有关政策 B.具体行业标准
如果证券市场平均报酬率为10%,无风险报酬率为4%,某证券投资组合的贝塔系数为1
硝酸甘油的不良反应不包括A:高铁血红蛋白血症 B:直立性低血压 C:溶血性贫
患者,男,30岁,发热待查入院。医生开医嘱行腰穿检查,腰穿开始时患者因害怕拒绝配
运算放大器应用电路如图所示,在运算放大器线性工作区,输出电压与输入电压之间的运算
最新回复
(
0
)