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Few people can refuse a delicious ice cr...

    Few people can refuse a delicious ice cream, especially on a hot day. The only thing that stops the fun is that the treat is hard to enjoy slowly, ending up with a sticky, melted mess. Now, researchers from Colombia’s Pontifical Bolivarian University may have found an unlikely thing to help solve this age-old problem — a kind of fibre from banana plant waste.

Bananas, as you probably know, grow in groups on a tree-like plant. Each group is connected to a central rachis (叶轴), which is thrown once the fruit has been gathered. The team, which was led by Dr. Robin Zuluaga Gallego, began by abstracting /drawing out cellulose nanofibrils (CNFs) from the powdered rachis. The tasteless fiber, thousands of times smaller than the width of a human hair, was then added to 100 grams of ice cream mix.

With the right amount of CNFs mixed in, the dessert lasted longer in its frozen state than the traditional ice cream, extending the amount of time that the treat can be enjoyed. What was even more exciting was that the fibre increased the stickiness of the low-fat ice cream to levels higher than the full-fat one. Since this is what determines the frozen treat’s creaminess and taste, CNFs could help create the healthier ice cream without influencing the taste of it.

The researchers, who presented their findings at the American Chemical Society( ACS) meeting in New Orleans in March, 2018, next plan to study how different types of fat, such as coconut oil, influence the behaviour of CNFs in other frozen treats.

The Colombian researchers are not the only ones working on creating a slower-melting ice cream. In 2015, scientists at the University of Dundee in Scotland found that a natural protein called BsIA was very effective in keeping the treat frozen for longer periods of time. With both teams fighting to be the first to get to the market, the future of everyone’s favorite dessert certainly looks bright.

1.What prevents people enjoying an ice cream slowly?

A.A kind of fibre from bananas.

B.The ice cream’s quick melting.

C.The ice cream’s stickiness.

D.The fat in the ice cream.

2.Why were CNFs added to ice cream mix?

A.To improve its taste.

B.To increase its stickiness.

C.To reduce its fat content.

D.To make it melt more slowly.

3.What does the underlined word “it” in Paragraph 3 refer to?

A.The ice cream. B.The fiber.

C.The fat. D.The stickiness.

4.What can be inferred from the last paragraph?

A.BsIA is popular in the market.

B.CNFs are more useful and expensive than BsIA.

C.Ice creams with CNFs have been on sale at the market.

D.Slowly enjoying an ice cream will soon become a reality.

 

1.B 2.D 3.A 4.D 【解析】 本文是一篇议论文。作者围绕当代人为了防止冰淇淋融化必须很快吃完冰淇淋的现象展开话题,提出由研究者研究出一种添加物质可以让冰淇淋放缓融化,不影响口感的同时还能减少脂肪。 1. 细节理解题。由第一段“The only thing that stops the fun is that the treat is hard to enjoy slowly, ending up with a sticky, melted mess.”唯一阻止人们吃冰淇淋的快乐就是人们很难去慢慢享受冰淇淋,慢慢吃冰淇淋导致的结果就是手上沾满了黏稠的融化了的冰淇淋。所以这里人们为不能缓慢地吃冰淇淋的原因是冰淇淋太容易化了。故选B项。 2. 细节理解题。由第三段“With the right amount of CNFs mixed in, the dessert lasted longer in its frozen state than the traditional ice cream,”混合适当数量的CNFs,甜品冰冻的状态跟传统的冰淇淋相比就能维持地更久。所以这里加CNFs的原因是为了让冰淇淋融化地更加缓慢。故选D项。 3. 词句猜测题。由第三段“Since this is what determines the frozen treat’s creaminess and taste, CNFs could help create the healthier ice cream without influencing the taste of it.”因为这决定冰淇淋的奶油的数量和冰淇淋的味道,而CNFs可以帮助生产出更健康的冰淇淋,而且不影响它的口感。所以这里it指的是冰淇淋。故选A。 4. 推理判断题。由最后一段“The Colombian researchers are not the only ones working on creating a slower-melting ice cream. In 2015, scientists at the University of Dundee in Scotland found that a natural protein called BsIA was very effective in keeping the treat frozen for longer periods of time.”哥伦比亚的研究人员并不是唯一致力于制造一种融化速度较慢的冰淇淋的人。2015年,苏格兰邓迪大学的科学家们发现,一种叫做BsIA的天然蛋白质能有效地让巧克力保持更长时间的冷冻。由此推知,人们缓慢吃冰淇淋将会成为一个事实。故选D。
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1.Why can 5G help the farming?

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