阅读理解

阅读下列短文，然后从各题所给的四个选项(A、B、C和D)中，选出最佳选项。

Why does cream go bad faster than butter? Some researchers think they have the answer, and it comes down to the structure (结构) of the food, not its chemical composition (成分)a finding that could help break away from some chemicals. Cream and butter contain pretty much the same things, so why cream should go bad much faster has been a problem. Both are small globules (小球) of one liquid spread throughout another. The difference lies in what's in the globules and what's in the surrounding liquid, says Brocklehurst, who led the research. In cream, fatty globules drift about in a sea of water. In butter, globules of a watery road are locked away in a sea of fat. The bacteria (细菌) which make the food go bad prefer to live in the watery areas of the mixture. “This means that in cream, the bacteria are free to grow throughout the mixture,” he says. When in butter, the bacteria are locked away in locked places buried deep in the sea of fat. Trapped in this way, those colonies cannot spread and rapidly run out. They also slowly poison themselves with their waste products. “In butter, you get a self - limiting system which stops the bacteria growing,” says Brocklehurst. The researchers are already working with food companies eager to see if their products can be made to stand bacterial attack through changes of the foods' structure. Brocklehurst believes it will be possible to make something 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 state.

1．According to the researchers, cream goes bad faster than butter because bacteria ________.

[　　]

A．are stronger in cream

B．increase their number 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

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

[　　]

3．The underlined word“colonies” refers to ________.

[　　]

4．Commercial use of the research finding will be possible if salad cream can be made to stand bacterial attack ________.

[　　]

A．by changing its chemical composition

B．by turning it into a solid lump

C．while keeping its structure unchanged

D．while its liquid form remains

1. The importance of Brocklehurst’s research is that _______.

A. it suggested a way to keep some foods fresh without using some chemicals

B. it discovered small globules in both cream and butter

C. it showed the secret of how bacteria increase in cream and butter

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

2. According to the researchers, cream goes bad faster than butter because bacteria _______.

A. are stronger in cream

B. increase their number 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

3. According to Brocklehurst, we can keep cream fresh by _______.

A. removing its fat　　　　　　　　　　　　　　　　　　 B. killing the bacteria

C. reducing its water　　　　    　　　　　　　　　　 D. changing its structure

4. The underlined word “colonies” refers to _______.

A. tiny globules　　　　　　　　　　　　　　　　　　　　 B. watery regions

C. bacteria society　　　　　　　　　　　　　　　　　　 D. little departments

5. Commercial(商业的) use of the research finding will be possible if salad cream can be made to stand bacterial attack _______.

A. by changing its chemical composition

B. by turning it into a solid lump

C. while keeping its structure unchanged

D. while its liquid form remains

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(成分)—a finding that could help break away from some chemicals. Cream and butter contain pretty much the same things, so why cream should go bad much faster has been a problem. Both are small globules(液滴) of one liquid spread throughout another. The difference lies in what’s in the globules and what’s in the surrounding liquid, says Brocklehurst, who led the research. In cream, fatty globules drift about in a sea of water. In butter, globules of a watery road are locked away in a sea of fat. The bacteria(细菌) which make the food go bad prefer to live in the watery areas of the mixture. “This means that in cream, the bacteria are free to grow throughout the mixture, ” he says. When in butter, the bacteria are locked away in locked places buried deep in the sea of fat. Trapped in this way, those colonies cannot spread and rapidly run out. They also slowly poison themselves with their waste products. “In butter, you get a self-limiting system which stops the bacteria growing, ” says Brocklehurst. The researchers are already working with food companies eager to see if their products can be made to stand bacterial attack through changes of the food’s structure. Brocklehurst believes it will be possible to make something 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 state.

1. The importance of Brocklehurst’s research is that _______.

A. it suggested a way to keep some foods fresh without using some chemicals

B. it discovered small globules in both cream and butter

C. it showed the secret of how bacteria increase in cream and butter

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

2. According to the researchers, cream goes bad faster than butter because bacteria _______.

A. are stronger in cream

B. increase their number 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

3. According to Brocklehurst, we can keep cream fresh by _______.

A. removing its fat　　　　　　　　　　　　　　　　　　 B. killing the bacteria

C. reducing its water　　　　    　　　　　　　　　　 D. changing its structure

4. The underlined word “colonies” refers to _______.

A. tiny globules　　　　　　　　　　　　　　　　　　　　 B. watery regions

C. bacteria society　　　　　　　　　　　　　　　　　　 D. little departments

5. Commercial(商业的) use of the research finding will be possible if salad cream can be made to stand bacterial attack _______.

A. by changing its chemical composition

B. by turning it into a solid lump

C. while keeping its structure unchanged

D. while its liquid form remains