题型:阅读理解 题类:常考题 难易度:普通
山东省德州市2019-2020学年高二上学期英语期末考试试卷
Whether paired with a bottle of nice red wine or a burger, cheese can be a delicious treat. But it is not perhaps, the ideal material to use in printing — unless you are a team of nutritional scientists. One group of researchers used 3D printing to create a cheese. And the cheese could provide a valuable insight for engineers who are still developing materials for 3D printing.
A team from the school of food and nutritional sciences at University College Cork (UCC) conducted a series of tests evaluating the 3D-printed cheese. 3D printing materials need to be fluid (液态) enough to flow but also capable of setting into a definite shape or structure.
After melting the cheese at 75℃ (167°F) for 12 minutes, the UCC team then ran it through a modified commercial 3D printer. The machine, which usually prints with plastic, was fitted with a syringe (注射器) to allow it to print with the melted cheese.
The UCC team used several techniques to examine the effects of the 3D printing process on their cheese. They compared the 3D-printed results to processed cheese that had been melted and then cooled, as well as another sample that was left untouched. Cheese that was 3D printed was 45% to 49% softer than the processed cheese, the researchers said. They also discovered that 3D-printed cheese was a little darker in colour and more fluid when melted, though it melted at about the same temperature as processed cheese.
Dr Kelly and his colleagues are now testing other types of dairy products which can be 3D-printed. Dr Kelly said, "We are using mixtures of milk proteins at present to build a product, perhaps a high-protein snack, and designing recipes which might work best for a 3D printer. "
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