奶油很容易变质吗(奶油 危害)

距离2019年12月英语四级考试越来越近，四级阅读是考试中的重中之重，阅读文章是由词汇与长句组合而成，所以我们主要理解文章中所表达的意思，语境是关键。今天四六级为大家分享2019年12月大学英语四级阅读模拟题：奶油更容易变坏，希望对您有所帮助。

大学英语四级阅读模拟题：奶油更容易变坏

Questions 36 to 40 are based on the following passage.

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 sourmuch faster has been a mystery. Both are emulsions—tiny globules (小球体) of one liquidevenly distributed throughout another. The difference lies in what’s in the globules and what’sin 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 waterysolution are locked away in a sea of fat. The bacteria which make the food go bad prefer tolive in the watery regions of the mixture. “This means that in cream, the bacteria are free togrow throughout the mixture,” he says.

When the situation is reversed, the bacteria are locked away in compartments (隔仓室) buried deep in the sea of fat. Trapped in this way, individual colonies cannot spread andrapidly run out of nutrients (养料). They also slowly poison themselves with their wasteproducts. “In butter, you get a self-limiting system which stops the bacteria growing,” saysBrocklehurst.

The researchers are already working with food companies keen to see if their products canbe made resistant to bacterial attack through alterations to the food’s structure. Brocklehurstbelieves it will be possible to make the emulsions used in salad cream, for instance, more likethat in butter. The key will be to do this while keeping the salad cream liquid and not turning itinto a solid lump.

36. The significance of Brocklehurst’s research is that ________.

A) it suggested a way to keep some foods fresh without preservatives

B) it discovered tiny globules in both cream and butter

C) it revealed the secret of how bacteria multiply in cream and butter

D) it found that cream and butter share the same chemical composition

37. According to the researchers, cream sours fast than butter because bacteria________.

A) are more evenly distributed in cream

B) multiply more easily in cream than in butter

C) live on less fat in cream than in butter

D) produce less waste in cream than in butter

38. According to Brocklehurst, we can keep cream fresh by ________.

A) removing its fat

B) killing the bacteria

C) reducing its water content

D) altering its structure

39. The word “colonies” (Line 2, Para. 4) refers to ________.

A) tiny globules

B) watery regions

C) bacteria communities

D) little compartments

40. Commercial application of the research finding will be possible if salad cream can bemade resistant to bacterial attack ________.

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

英语四级阅读理解参考答案：

36. A 37. B 38. D 39.C 40. D

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