most convenient form of transportation
C) trains were not as fast and convenient as they used to be
D) trains could not compete with planes in terms of luxury and convenience
33. To encourage consumers to travel by train, DDB Needham emphasized
A) the freedom and convenience provided on trains
B) the practical aspects of train travel
C) the adventurous aspects of train trips
D) the safety and cleanliness of train trips
34. The train ads were placed among family-oriented TV programs involving nature and
America because
A) they could focus on meaningful travel experiences
B) they could increase the effectiveness of the TV programs
C) their profits could be increased by some 15 percent
D) most travel-lovers and nervous fliers were believed to be among the audiences
35. According to the passage, the Empire Builder enjoyed an increase in ridership and profits because
A) the attractiveness of its name and route was effectively advertised
B) it provided an exciting travel experience
C) its passengers could enjoy the great western outdoors
D) it was widely advertised in newspapers and magazines in Chicago and Seattle
Questions 36 to 40 are based on the following passage:
Why does dream 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-----a finding that could help rid some processed foods of chemical preservatives.
Cream and butter contain pretty much the same substances, so why cream should sour much faster has other. Both are emulsions----tiny globules(小球体)of one liquid evenly distributed throughout another .The difference lies in what's in the globules and what's in the surrounding liquid, says Brocklehurst, who led the investigation.
In cream, fatty globules drift about in a sea of water. In butter, globules of a watery solution are locked away in a sea of fat. The bacteria which make the food go bad prefer to live in the watery regions of the mixture. "This means that in cream, the bacteria are free to grow throughout the mixture," he says.
When the situation is reversed, the bacteria are locked away in compartments(隔仓室) buried deep in the sea of fat. Trapped in this way, individual colonies cannot spread and rapidly run out of nutrients(养料). 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 keen to see if their products can be made resistant to bacterial attack through alterations to the food's structure. Brocklehurst believes it will be possible to make the emulsions 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 lump.
36. The significance of Brocklehurst's research is that
A) it suggested a way to keep some fo
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