(Viên chức Mầm non) 650 câu trắc nghiệm Đọc hiểu tiếng Anh có đáp án - Phần 1

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William Sydney Porter (1862-1910), who wrote under the pseudonym of O. Henry, was born in North Carolina. His only formal education was to attend his Aunt Lina’s school until the age of fifteen, where he developed his lifelong love of books. By 1881 he was a licensed pharmacist. However, within a year, on the recommendation of a medical colleague of his Father’s, Porter moved to La Salle County in Texas for two years herding sheep. During this time, Webster’s Unabridged Dictionary was his constant companion, and Porter gained a knowledge of ranch life that he later incorporated into many of his short stories. He then moved to Austin for three years, and during this time the first recorded useof his pseudonymappeared, allegedlyderived fromhis habit of calling “Oh, Henry” to a family cat. In 1887, Porter married Athol Estes. He worked as a draftsman, then as a bank teller for the First National Bank.

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Centuries ago, man discovered that removing moisture from food helped to preserve it, and that the easiest way to do this was to expose the food to sun and wind. In this way the North American Indians produced pemmican (dried meat ground into powder and made into cakes), the Scandinavians made stockfish and the Arabs dried dates and apricots.

All foods contain water - cabbage and other leaf vegetables contain as much as 93% water, potatoes and other root vegetables 80%, lean meat 75% and fish anything from 80% to 60% depending on how fatty it is. If this water is removed, the activity of the bacteria which cause food to go bad is checked.

Fruit is sun-dried in Asia Minor, Greece, Spain and other Mediterranean countries, and also in California, South Africa and Australia. The methods used vary, but in general the fruit is spread out on trays in drying yards in the hot sun. In order to prevent darkening, pears, peaches and apricots are exposed to the fumes of burning sulphur before drying. Plums for making prunes, and certain varieties of grapes for making raisins and currants, are dipped in an alkaline solution in order to crack the skins of the fruit slightly and remove their wax coating, so increasing the rate of drying.

Nowadays most foods are dried mechanically; the conventional method of such dehydration is to put food in chambers through which hot air is blown at temperatures of about 110oC at entry to about 45oC at exit. This is the usual method for drying such things as vegetables, minced meat, and fish.

Liquids such as milk, coffee, tea, soups and eggs may be dried by pouring them over a heated horizontal steel cylinder or by spraying them into a chamber through which a current of hot air passes. In the first case, the dried material is scraped off the roller as a thin film which is then broken up into small, though still relatively coarse flakes. In the second process it falls to the bottom of the chamber as a fine powder. Where recognizable pieces of meat and vegetables are required, as in soup, the ingredients are dried separately and then mixed.

Dried foods take up less room and weigh less than the same food packed in cans or frozen, and they do not need to be stored in special conditions. For these reasons they are invaluable to climbers, explorers and soldiers in battle, who have little storage space. They are also popular with housewives because it takes so little time to cook them.

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As viewed from space, Earth’s distinguishing characteristics are its blue waters and white clouds. Enveloped by an ocean of air consisting of 78% nitrogen and 21% oxygen, the planet is the only one in our solar system known toharborlife.Circlingthe Sun at an average distance of149 million kilometers (93 million miles), Earth is the third planet from the Sun and the fifth largest planet in the solar system.

Our planet’s rapid spin and molten nickel-iron core give rise to an extensive magnetic field which, coupled the atmosphere, shields us from nearly all of the harmful radiation coming from the Sun and other stars. Earth’s atmosphere protects us from meteors as well, most of which burn up in the Earth’s atmosphere before they can strike the surface. The planet active geological processes have left no evidence of the ancient pelting it almost certainly received soon after it formed about 4.6 billion years ago. The Earth has a single natural satellite – the moon.