题目内容
Why does cream go bad faster than butter? Some researchers think they have the answer,and it 1 down to the 2 of the food,not its chemical composition―a finding that could help 3 some processed foods of chemical preservatives (防腐剂) .
Cream and butter 4 pretty much the same substances,so why cream should sour much faster has been a mystery. Both are emulsions (孚L状液) 一tiny globules (小球体) of one liquid evenly distributed throughout another. The difference 5 in what's in the globules and what's in the surrounding liquid,says Brocklehurst,who led the 6 .
In cream,fatty globules drift 7 in a sea of water. In butter,globules of a watery solu?tion are locked away in a sea of 8. The bacteria which make the food go bad 9 to live in the watery regions of the mixture. "This means that in cream,the bacteria are 10 to grow throughout the mixture," he says.
When the situation is 11 ,the bacteria are locked away in compartments (间隔室) bur?ied deep in the sea of fat. 12 in this way,individual colonies cannot spread and 13 run out of nutrients (养料) .They also slowly 14 themselves with their waste products. "In but?ter,you get a selflimiting system which stops the bacteria 15 ," says Brocklehurst.
The researchers are already working with food companies 16 to see if their products can be made resistant 17 bacterial attack through alterations to the food's structure. Brockle?hurst believes it will be possible to 18 the emulsions used in salad cream,for instance,more like 19 in butter. The key will be to do this while keeping the salad cream 20 and not turning it into a solid lump.
( ) 1. A. puts B. turns C. takes D. comes
( ) 2. A. variety B. content C. quality D. structure
( ) 3. A. help B. relieve C. rid D. discharge
( ) 4. A. contain B. include C. cover D. enclose
( ) 5. A. remains B. stays C. shows D. lies
( ) 6. A. investigation B. survey C. exploration D. inspection
( ) 7. A. away B. about C. over D. off
( ) 8. A. globules B. cream C. fat D. water
( ) 9. A. wish B. choose C. prefer D. decide
( ) 10. A. free B. likely C. busy D. exhausted
( ) 11. A. opposite B. reversed C. returned D. advanced
( ) 12. A. Caught B. Trapped C. Seized D. Captured
( ) 13. A. tightly B. slowly C. firmly D. rapidly
( ) 14. A. murder B. poison C. pollute D. release
( ) 15. A. decreasing B. changing C. growing D. raising
( ) 16. A. anxious B. keen C. clever D. unwilling
( ) 17. A. in B. of C. on D. to
( ) 18. A. make B. take C. design D. create
( ) 19. A. those B. ones C. that D. it
( ) 20. A. liquid B. vapour C. substance D. fresh
DDCAD ABCCA BBDBC BDACA
为什么奶油比黄油坏得快?一些研究者认为他们有了答案,这归因于食物的结构,而不是其化学成分——这一新发现可以帮助某些加工食品摆脱防腐剂。
1. D come down此处的意思是"答案就在于";而turn down是"调低,关小,拒绝";take down是"记下,写下,拆掉,拆台";put down 是"镇压,记下"。
2. D强调的是食物本身的分子结构而不是其化学成分造成的变化。
3. C摆脱即不使用。 rid为正确答案。
5. D lie in是固定短语,表示问题就在于……
6. A investigation调查;survey口头或问卷调査;exploration探查;inspection视察。
7. B drift away (人) 渐渐离开,(烟雾等) 慢慢散去;drift about无定向移动,飘来飘去;drift over不是搭配的词组;drift off (人) 渐渐离开。
9. C此句的意思是:使食物变坏的细菌喜欢生活在这种混合物水域内。由此可知应选C。
10. A free to grow可理解为到处滋生的意思。
11. B reverse也就是"反过来"的意思。
12. B除了B(陷人) ,其他选项都是"捕获"的意思。
13. D此处意思为"快速耗尽养分"。
14. B毒害自己。
15. C根据前文可知,此处为"阻止细菌繁殖" 的意思。所以要选C。
16. B anxious,eager,keen这些形容词均有"急切的,渴望的"之意。 anxious:强调因忧虑、关注或害怕而产生的急切心情。 eager: 侧重于急于成功的迫切心情。 keen:强调因兴趣强烈或欲望而急于做某事。
17. D词组resist to为固定搭配。
18. A make something cream保持液态状态。
19. C避免重复用that代替前面提到过的乳脂。
20. A 对比后面的into solid可知前面应是keep ...liquid.故答案应选A.