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Câu hỏi: Read the following passage and mark the letter A, B, C, or D to indicate the answer to each of the question.
Scientists have uncovered the physics behind the process known as conching, which is responsible for creating chocolate's distinctive smooth texture. The findings may hold the key to producing confectionary with lower fat content, and could help make chocolate manufacturing more energy efficient.
A team led by the University of Edinburgh studied mixtures resembling liquid chocolate created using the conching process, developed by Swiss confectioner Rodolphe Lindt in 1879. Their analysis, which involved measuring the density of mixtures and how they flow at various stages of the process, suggests conching may alter the physical properties of the microscopic sugar crystals. Until now, the science behind the process was poorly understood.
The new research reveals that conching, which involves mixing ingredients for several hours, produces smooth molten chocolate by breaking down lumps of ingredients into finer grains and reducing friction between particles. Before the invention of conching, chocolate had a grainy texture. This is because the ingredients form rough, irregular clumps that do not flow smoothly when mixed with cocoa butter using other methods, the team says. Their insights could also help improve processes used in other sectors such as ceramics manufacturing and cement production, which rely on the mixing of powders and liquids.
The study, published in Proceedings of the National Academy of Sciences, involved a collaboration with researchers from New York University. The work in Edinburgh was funded by Mars Chocolate UK and the Engineering and Physical Sciences Research Council. Professor Wilson Poon, of the University of Edinburgh's School of Physics and Astronomy, who led the study, said: "We hope our work can help reduce the amount of energy used in the conching process and lead to greener manufacturing of the world's most popular confectionary product. By studying chocolate making, we have been able to gain new insights into the fundamental physics of how complex mixtures flow. This is a great example of how physics can build bridges between disciplines and sectors."
A. chocolate makers broke the lumps into grains, resulting in a grainy texture.
B. people mixed the ingredients improperly and ruined the smoothness of the mixture.
C. clumps are created when ingredients are mixed with cocoa butter in other ways.
D. the ingredients were very rough and irregular in the past.
Scientists have uncovered the physics behind the process known as conching, which is responsible for creating chocolate's distinctive smooth texture. The findings may hold the key to producing confectionary with lower fat content, and could help make chocolate manufacturing more energy efficient.
A team led by the University of Edinburgh studied mixtures resembling liquid chocolate created using the conching process, developed by Swiss confectioner Rodolphe Lindt in 1879. Their analysis, which involved measuring the density of mixtures and how they flow at various stages of the process, suggests conching may alter the physical properties of the microscopic sugar crystals. Until now, the science behind the process was poorly understood.
The new research reveals that conching, which involves mixing ingredients for several hours, produces smooth molten chocolate by breaking down lumps of ingredients into finer grains and reducing friction between particles. Before the invention of conching, chocolate had a grainy texture. This is because the ingredients form rough, irregular clumps that do not flow smoothly when mixed with cocoa butter using other methods, the team says. Their insights could also help improve processes used in other sectors such as ceramics manufacturing and cement production, which rely on the mixing of powders and liquids.
The study, published in Proceedings of the National Academy of Sciences, involved a collaboration with researchers from New York University. The work in Edinburgh was funded by Mars Chocolate UK and the Engineering and Physical Sciences Research Council. Professor Wilson Poon, of the University of Edinburgh's School of Physics and Astronomy, who led the study, said: "We hope our work can help reduce the amount of energy used in the conching process and lead to greener manufacturing of the world's most popular confectionary product. By studying chocolate making, we have been able to gain new insights into the fundamental physics of how complex mixtures flow. This is a great example of how physics can build bridges between disciplines and sectors."
(Adapted from https://www.sciencedaily.com)
Based on the information in paragraph 3, which of the following is TRUE about the reason why chocolate didn't have a smooth texture before the invention of conching.A. chocolate makers broke the lumps into grains, resulting in a grainy texture.
B. people mixed the ingredients improperly and ruined the smoothness of the mixture.
C. clumps are created when ingredients are mixed with cocoa butter in other ways.
D. the ingredients were very rough and irregular in the past.
Kiến thức: Đọc hiểu – tìm ý
Giải thích: Dựa trên các thông tin trong đoạn 3, câu nào sau đây là đúng về lý do tại sao Sô-cô-la không có một kết cấu mịn màng trước khi phát minh ra coning vì __________
A. các nhà sản xuất sô cô la đã phá vỡ các cục thành hạt, dẫn đến kết cấu hạt.
B. người ta trộn các thành phần không đúng cách và làm hỏng độ mịn của hỗn hợp.
C. cục được tạo ra khi các thành phần được trộn với bơ ca cao theo những cách khác.
D. các thành phần rất thô và không đều trong quá khứ.
Thông tin: Before the invention of conching, chocolate had a grainy texture. This is because the ingredients form rough, irregular clumps that do not flow smoothly when mixed with cocoa butter using other methods, the team says.
Tạm dịch: Trước khi phát minh ra vỏ ốc, sô cô la có kết cấu sần sùi. Điều này là do các thành phần tạo thành các khối thô, không đều, không chảy trơn tru khi trộn với bơ ca cao bằng các phương pháp khác, nhóm nghiên cứu cho biết.
Giải thích: Dựa trên các thông tin trong đoạn 3, câu nào sau đây là đúng về lý do tại sao Sô-cô-la không có một kết cấu mịn màng trước khi phát minh ra coning vì __________
A. các nhà sản xuất sô cô la đã phá vỡ các cục thành hạt, dẫn đến kết cấu hạt.
B. người ta trộn các thành phần không đúng cách và làm hỏng độ mịn của hỗn hợp.
C. cục được tạo ra khi các thành phần được trộn với bơ ca cao theo những cách khác.
D. các thành phần rất thô và không đều trong quá khứ.
Thông tin: Before the invention of conching, chocolate had a grainy texture. This is because the ingredients form rough, irregular clumps that do not flow smoothly when mixed with cocoa butter using other methods, the team says.
Tạm dịch: Trước khi phát minh ra vỏ ốc, sô cô la có kết cấu sần sùi. Điều này là do các thành phần tạo thành các khối thô, không đều, không chảy trơn tru khi trộn với bơ ca cao bằng các phương pháp khác, nhóm nghiên cứu cho biết.
Đáp án C.