告诉我答案并且一定要有原因和答案线索Whydoescreamgobadfasterthanbutter?Someresearchersthinktheytheanswer,anditcomesdowntothestructureofthefood,notitschemicalcomposition-afindingthatcouldhelpridsomeprocessedfoodsofchemicalpreservatives.Creamandbuttercontainprettymuchthesamesubstances,sowhycreamshouldsourmuchfasterhasbeenamystery.Bothareemulsions-tinyglobules(小球)ofoneliquidevenlydistributedthroughoutanother.Thedifferenceliesinwhat'sintheglobulesandwhat'sinthesurroundingliquid,saysBrocklehurst,wholedtheinvestigation.Incream,fattyglobulesandwhat'sinthesurroundingliquid,saysBrocklehurst,wholedtheinvestigation.Incream,fattyglobulesdriftaboutinaseaofwater.Inbutter,globulesofawaterysolutionarelockedawayinaseaoffat.Thebacteriawhichmakethefoodgobadprefertoliveinthewateryregionsofthemixture.”Thismeansthatincream,thebacteriaarefreetogrowthroughoutthemixture,”hesays.Whenthesituationisreversed,thebacteriaarelockedawayincompartments(密封仓)burieddeepintheseaoffat.Trappedinthisway,individualcoloniescannotspreadandrapidlyrunoutofnutrients.Theyalsoslowlypoisonthemselveswiththeirwasteproducts.”Inbutter,yougetaself-limitingsystemwhichstopsthebacteriagrowing,”saysBrocklehurst.Theresearchersarealreadyworkingwithfoodcompanieskeentoseeiftheirproductscanbemaderesistanttobacterialattackthroughalterationstothefood'sstructure.Brocklehurstbelievesitwillbepossibletomaketheemulsionsusedinsaladcream,forinstance,morelikethatinbutter.Thekeywillbetodothiswhilekeepingthesaladcreamliquidandnotturningitintoasolidlump.
36.ThesignificanceofBrocklehurst'sresearchisthat______.
A)itsuggestedawaytokeepsomefoodsfreshwithoutpreservatives
B)itdiscoveredtinyglobulesinbothcreamandbutter
C)itrevealedthesecretofhowbacteriamultiplyincreamandbutter
D)itfoundthatcreamandbuttersharethesamechemicalcomposition
37.Accordingtotheresearchers.creamsoursfasterthanbutterbecausebacteria_____.
A)aremoreevenlydistributedincream
B)multiplymoreeasilyincreamthanisbutter