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  3. Barbecuing meat gives it great flavor. This taste, though, comes at a price, since the process creates molecules called polycycl

Barbecuing meat gives it great flavor. This taste, though, comes at a price, since the process creates molecules called polycycl

admin2022-05-13  49
问题     Barbecuing meat gives it great flavor. This taste, though, comes at a price, since the process creates molecules called polycyclic aromatic hydrocarbons (PAHs) which damage DNA and thus increase the eater’s chances of developing cancer. For those who think barbecues one of summer’s great delights, that is a shame. But a group of researchers led by Isabel Ferreira of the University of Porto, in Portugal, think they have found a way around the problem. When barbecuing meat, they suggest, you should add beer.
    This welcome advice was the result of some serious experiments, as Dr Ferreira explains in a paper in the Journal of Agricultural and Food Chemistry. The PAHs created by barbecuing form from molecules called free radicals which, in turn, form from fat and protein in the intense heat of this type of cooking. One way of stopping PAH-formation, then, might be to use chemicals called antioxidants that clear away free radicals. And beer is rich in these, in the shape of melanoidins, which form when barley is roasted. So Dr Ferreira and her colleagues prepared some beer marinades, bought some steaks and headed for the pan.
    One of their marinades was based on Pilsner, a pale beer. A second was based on a black beer. Since black beers have more melanoidins than light beers—as the name suggests, they give it color—Dr Ferreira’s hypothesis was that steaks immersed in the black-beer marinade would form fewer PAHs than those immersed in the light-beer marinade, which would, in turn, form fewer than steaks left unmarinated.
    And so it proved. When cooked, unmarinated steaks had an average of 21 nanograms of PAHs per gram of barbecued meat. Those marinated in Pilsner averaged 18 nanograms. Those marinated in black beer averaged only 10 nanograms. Tasty and healthy too, then. Just what the doctor ordered.
The author’s attitude towards Dr Ferreira’s experiment seems to be ________.
选项 A、favorable
B、contradictory
C、doubtful
D、indifferent
答案A
解析 观点态度题。文章最后两段都在描写费雷拉博士的实验，只有最后一句能够体现出作者对于费雷拉博士实验的看法：Tasty and healthy too, then. Just what the doctor ordered. 其中tasty和healthy都是比较积极的词，可见作者对费雷拉博士和她的实验是比较认可的，故本题答案为A项。
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