Read the following passage and mark the letter A, B, C, or D on your answer sheet to indicate the correct answer to each of the questions

The Development of Refrigeration Cold storage, or refrigeration, is keeping food at temperatures between 32 and 45 degrees F in order to delay the growth of microorganisms - bacteria, molds, and yeast - that cause food to spoil. Refrigeration produces few changes in food, so meats, fish, eggs, milk, fruits, and vegetables keep their original flavor, color, and nutrition. Before artificial refrigeration was invented, people stored perishable food with ice or snow to lengthen its storage time. Preserving food by keeping it in an ice-filled pit is a 4,000-year-old art. Cold storage areas were built in basements, cellars, or caves, lined with wood or straw, and packed with ice. The ice was transported from mountains, or harvested from local lakes or rivers, and delivered in large blocks to homes and businesses. Artificial refrigeration is the process of removing heat from a substance, container, or enclosed area, to lower its temperature. The heat is moved from the inside of the container to the outside. A refrigerator uses the evaporation of a volatile liquid, or refrigerant, to absorb heat. In most types of refrigerators, the refrigerant is compressed, pumped through a pipe, and allowed to vaporize. As the liquid turns to vapor, it loses heat and gets colder because the molecules of vapor use energy to leave the liquid. The molecules left behind have less energy and so the liquid becomes colder. Thus, the air inside the refrigerator is chilled. Scientists and inventors from around the world developed artificial refrigeration during the eighteenth and nineteenth centuries. William Cullen demonstrated artificial refrigeration in Scotland in 1748, when he let ethyl ether boil into a partial vacuum. In 1805, American inventor Oliver Evans designed the first refrigeration machine that used vapor instead of liquid. In 1842, physician John Gorrie used Evans's design to create an air-cooling apparatus to treat yellow-fever patients in a Florida hospital. Gorrie later left his medical practice and experimented with ice making, and in 1851 he was granted the first U.S. patent for mechanical refrigeration. In the same year, an Australian printer, James Harrison, built an ether refrigerator after noticing that when he cleaned his type with ether it became very cold as the ether evaporated. Five years later, Harrison introduced vaporcompression refrigeration to the brewing and meatpacking industries. Brewing was the first industry in the United States to use mechanical refrigeration extensively, and in the 1870s, commercial refrigeration was primarily directed at breweries. German-born Adolphus Busch was the first to use artificial refrigeration at his brewery in St. Louis. Before refrigeration, brewers stored their beer in caves, and production was constrained by the amount of available cave space. Brewing was strictly a local business since beer was highly perishable and shipping it any distance would result in spoilage. Busch solved the storage problem with the commercial vapor- compression refrigerator. He solved the shipping problem with the newly invented refrigerated railcar, which was insulated with ice bunkers in each end. Air came in on the top, passed through the bunkers, and circulated through the car by gravity. In solving Busch's spoilage and storage problems, refrigeration also revolutionized an entire industry. By 1891, nearly every brewery was equipped with mechanical refrigerating machines. The refrigerators of today rely on the same basic principle of cooling caused by the rapid evaporation and expansion of gases. Until 1929, refrigerators used toxic gases - ammonia, methyl chloride, and sulfur dioxide - as refrigerants. After those gases accidentally killed several people, chlorofluorocarbons (CFCs) became the standard refrigerant. However, they were found to be harmful to the earth's ozone layer, so refrigerators now use a refrigerant called HFC 134a, which is less harmful to the ozone.

What is the main reason that people developed methods of refrigeration?

A. They wanted to improve the flavor and nutritional value of food.

B. They needed to slow the natural processes that cause food to spoil.

C. They needed to use for the ice that formed on lakes and rivers.

D. They wanted to expand the production of certain industries.

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Đáp án B
Lý do chính khiến con người phát triển phương pháp làm lạnh?
Họ muốn cải thiện hương vị và giá trị dinh dưỡng của thực phẩm.
Họ cần làm chậm quá trình tự nhiên làm thức ăn bị hỏng.
Họ cần sử dụng cho băng được hình thành trên các sông hồ.
Họ muốn mở rộng sản xuất một số ngành công nghiệp nhất định.
Dẫn chứng ngay câu đầu tiên: “Cold storage, or refrigeration, is keeping food at temperatures between 32 and 45 degrees F in order to delay the growth of microorganisms - bacteria, molds, and yeast - that cause food to spoil” – (Máy làm lạnh, hay còn gọi là tủ lạnh, giữ thực phẩm ở nhiệt độ từ 32 đến 45 độ F để trì hoãn sự phát triển của vi sinh vật - vi khuẩn, nấm mốc và nấm men –thứ làm cho thức ăn bị ôi thiu).

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CÂU HỎI HOT CÙNG CHỦ ĐỀ

Câu 1

The word “it” in paragraph 3 refers to ........

A. printer

B. refrigerator

C. type

D. ether

Lời giải

Đáp án C
Từ “nó” ở đoạn 3 ám chỉ tới .
máy in.
tủ lạnh.
kiểu, loại.
ê-te.
Giải thích: “it” đóng vai trò làm chủ ngữ nên ta đọc nên phía trước nó: “In the same year, an Australian printer, James Harrison, built an ether refrigerator after noticing that when he cleaned his type with ether it became very cold as the ether evaporated” – (Vào cùng năm đó, tại một nhà máy in ở Úc, James Harrison đã tạo ra 1 chiếc máy lạnh sử dụng khí ê-te sau khi ông nhận thấy rằng khi ông làm sạch loại máy lạnh này với khí ê-te, nó sẽ trở nên rất lạnh như khi có khí ê-te bay hơi).

Câu 2

Read the following passage and mark the letter A, B, C, or D on your answer sheet to indicate the correct answer to each of the questions

The handling and delivery of mail has always been a serious business, underpinned by the trust of the public in requiring timeliness, safety, and confidentiality. After early beginnings using horseback and stagecoach, and although cars and trucks later replaced stagecoaches and wagons, the Railway Mail Service still stands as one of America’s most resourceful and exciting postal innovations. This service began in 1832, but grew slowly until the Civil War. Then from 1862, by sorting the mail on board moving trains, the Post Office Department was able to decentralize its operations as railroads began to crisscross the nation on a regular basis, and speed up mail delivery. This service lasted until 1974. During peak decades of service, railway mail clerks handled 93% of all non-local mail and by 1905 the service had over 12,000 employees. Railway Post Office trains used a system of mail cranes to exchange mail at stations without stopping. As a train approached the crane, a clerk prepared the catcher arm which would then snatch the incoming mailbag in the blink of an eye. The clerk then booted out the outgoing mailbag. Experienced clerks were considered the elite of the Postal Service’s employees, and spoke with pride of making the switch at night with nothing but the curves and feel of the track to warn them of an upcoming catch. They also worked under the greatest pressure and their jobs were considered to be exhausting and dangerous. In addition to regular demands of their jobs they could find themselves the victims of train wrecks and robberies. As successful as it was, “mail-on-the-fly” still had its share of glitches. If they hoisted the train’s catcher arm too soon, they risked hitting switch targets, telegraph poles or semaphores, which would rip the catcher arm off the train. Too late, and they would miss an exchange.

Which of the following can be inferred from the first paragraph?

A. There was a high turnover of railway mail clerks.

B. The development of the mail roads during the second half of the 19th century enabled Post Office Department to focus on timeliness.

C. The Post Office Department was more concerned about speeding up mail delivery than the safety of its clerks.

D. Mail was often lost or damaged as it was exchanged on the mail crane.

Lời giải

Đáp án B
Ý nào sau đây có thể được suy ra từ đoạn văn thứ nhất?
A. Doanh thu lớn của các nhân viên thư tín đường sắt.
B. Sự phát triển của đường bưu điện trong nửa sau của thế kỷ 19 khiến cho Cục Bưu chính có thể tập trung vào tiến độ kịp thời.
C. Cục Bưu chính quan tâm đến chuyện đẩy nhanh việc chuyển phát thư hơn là sự an toàn của các nhân viên.
D. Thư thường bị mất hoặc bị hư vì do quá trình trao đổi ở cột báo thư.
Dẫn chứng ở câu thứ 4 đoạn 1: “Then from 1862, by sorting the mail on board moving trains, the Post Office Department was able to decentralize its operations as railroads began to crisscross the nation on a regular basis, and speed up mail delivery” – ( Sau đó từ năm 1862, bằng việc phân loại thư trên tàu đang di chuyển, Cục Bưu chính đã có thể phân nhánh quá trình hoạt động ngay khi đường xe lửa bắt đầu rẽ nhánh tới nhiều quốc gia theo thông lệ đều đặn, và làm tăng tốc độ chuyển phát thư).

Câu 3