Plastic-Eating Worms
Humans produce more than 300 million tons of plastic every year. Almost half of that winds up in landfills(垃圾填埋场), and up to 12 million tons pollute the oceans. So far there is no effective way to get rid of it, but a new study suggests an answer may lie in the stomachs of some hungry worms.
Researchers in Spain and England recently found that the worms of the greater wax moth can break down polyethylene, which accounts for 40% of plastics. The team left 100 wax worms on a commercial polyethylene shopping bag for 12 hours, and the worms consumed and broke down about 92 milligrams, or almost 3% of it. To confirm that the worms’ chewing alone was not responsible for the polyethylene breakdown, the researchers made some worms into paste(糊状物) and applied it to plastic films. 14 hours later the films had lost 13% of their mass — apparently broken down by enzymes (酶) from the worms’ stomachs. Their findings were published in Current Biology in 2017.
Federica Bertocchini, co-author of the study, says the worms’ ability to break down their everyday food — beeswax — also allows them to break down plastic. ＂Wax is a complex mixture, but the basic bond in polyethylene, the carbon-carbon bond, is there as well, ＂she explains, ＂The wax worm evolved a method or system to break this bond. ＂
Jennifer DeBruyn, a microbiologist at the University of Tennessee, who was not involved in the study, says it is not surprising that such worms can break down polyethylene. But compared with previous studies, she finds the speed of breaking down in this one exciting. The next step, DeBruyn says, will be to identify the cause of the breakdown. Is it an enzyme produced by the worm itself or by its gut microbes(肠道微生物)?
Bertocchini agrees and hopes her team’s findings might one day help employ the enzyme to break down plastics in landfills. But she expects using the chemical in some kind of industrial process — not simply ＂millions of worms thrown on top of the plastic.＂
1.What can we learn about the worms in the study?
A.They take plastics as their everyday food.
B.They are newly evolved creatures.
C.They can consume plastics.
D.They wind up in landfills.
2.According to Jennifer DeBruyn, the next step of the study is to .
A.identify other means of the breakdown
B.find out the source of the enzyme
C.confirm the research findings
D.increase the breakdown speed
3.It can be inferred from the last paragraph that the chemical might .
A.help to raise worms
B.help make plastic bags
C.be used to clean the oceans
D.be produced in factories in future
4.What is the main purpose of the passage?
A.To explain a study method on worms.
B.To introduce the diet of a special worm.
C.To present a way to break down plastics.
D.To propose new means to keep eco-balance.
There’s a new frontier in 3D printing that’s beginning to come into focus: food. Recent development has made possible machines that print, cook, and serve foods on a mass scale. And the industry isn’t stopping there.
Food production
With a 3D printer, a cook can print complicated chocolate sculptures and beautiful pieces for decoration on a wedding cake. Not everybody can do that — it takes years of experience, but a printer makes it easy. A restaurant in Spain uses a Foodini to “re-create forms and pieces” of food that are “exactly the same,” freeing cooks to complete other tasks. In another restaurant, all of the dishes and desserts it serves are 3D-printed,rather than farm to table.
Sustainability(可持续性）
The global population is expected to grow to 9.6 billion by 2050, and some analysts estimate that food production will need to be raised by 50 percent to maintain current levels. Sustainability is becoming a necessity. 3D food printing could probably contribute to the solution. Some experts believe printers could use hydrocolloids (水解胶体) from plentiful renewables like algae(藻类) and grass to replace the familiar ingredients(烹饪原料). 3D printing can reduce fuel use and emissions. Grocery stores of the future might stock "food" that lasts years on end, freeing up shelf space and reducing transportation and storage requirements.
Nutrition
Future 3D food printers could make processed food healthier. Hod Lipson, a professor at Columbia University, said, “Food printing could allow consumers to print food with customized nutritional content, like vitamins. So instead of eating a piece of yesterday’s bread from the supermarket, you’d eat something baked just for you on demand.”
Challenges
Despite recent advancements in 3D food printing, the industry has many challenges to overcome. Currently, most ingredients must be changed to a paste(糊状物) before a printer can use them, and the printing process is quite time-consuming, because ingredients interact with each other in very complex ways. On top of that, most of the 3D food printers now are restricted to dry ingredients, because meat and milk products may easily go bad. Some experts are skeptical about 3D food printers, believing they are better suited for fast food restaurants than homes and high-end restaurants.
1.What benefit does 3D printing bring to food production?
A.It helps cooks to create new dishes.
B.It saves time and effort in cooking.
C.It improves the cooking conditions.
D.It contributes to restaurant decorations.
2.What can we learn about 3D food printing from Paragraphs 3?
A.It solves food shortages easily.
B.It quickens the transportation of food.
C.It needs no space for the storage of food.
D.It uses renewable materials as sources of food.
3.According to Paragraph 4, 3D-printed food ________.
A.is more available to consumers
B.can meet individual nutritional needs
C.is more tasty than food in supermarkets
D.can keep all the nutrition in raw materials
4.What is the main factor that prevents 3D food printing from spreading widely?
A.The printing process is complicated.
B.3D food printers are too expensive.
C.Food materials have to be dry.
D.Some experts doubt 3D food printing.
5.What could be the best title of the passage?
A.3D Food Printing: Delicious New Technology
B.A New Way to Improve 3D Food Printing
C.The Challenges for 3D Food Production
D.3D Food Printing: From Farm to Table
We may think we're a culture that gets rid of our worn technology at the first sight of something shiny and new, but a new study shows that we keep using our old devices(装置) well after they go out of style. That’s bad news for the environment — and our wallets — as these outdated devices consume much more energy than the newer ones that do the same things.
To figure out how much power these devices are using, Callie Babbitt and her colleagues at the Rochester Institute of Technology in New York tracked the environmental costs for each product throughout its life — from when its minerals are mined to when we stop using the device. This method provided a readout for how home energy use has evolved since the early 1990s. Devices were grouped by generation — Desktop computers, basic mobile phones, and box-set TVs defined 1992. Digital cameras arrived on the scene in 1997. And MP3 players, smart phones, and LCD TVs entered homes in 2002, before tablets and e-readers showed up in 2007.
As we accumulated more devices, however, we didn't throw out our old ones. "The living-room television is replaced and gets planted in the kids' room, and suddenly one day, you have a TV in every room of the house," said one researcher. The average number of electronic devices rose from four per household in 1992 to 13 in 2007. We're not just keeping these old devices — we continue to use them. According to the analysis of Babbitt's team, old desktop monitors and box TVs with cathode ray tubes are the worst devices with their energy consumption and contribution to greenhouse gas emissions（排放）more than doubling during the 1992 to 2007 window.
So what's the solution（解决方案）? The team's data only went up to 2007, but the researchers also explored what would happen if consumers replaced old products with new electronics that serve more than one function, such as a tablet for word processing and TV viewing. They found that more on-demand entertainment viewing on tablets instead of TVs and desktop computers could cut energy consumption by 44%.
1.What does the author think of new devices?
A.They are environment-friendly. B.They are no better than the old.
C.They cost more to use at home. D.They go out of style quickly.
2.Why did Babbitt's team conduct the research?
A.To reduce the cost of minerals.
B.To test the life cycle of a product.
C.To update consumers on new technology.
D.To find out electricity consumption of the devices.
3.Which of the following uses the least energy?
A.The box-set TV. B.The tablet.
C.The LCD TV. D.The desktop computer.
4.What does the text suggest people do about old electronic devices?
A.Stop using them. B.Take them apart.
C.Upgrade them. D.Recycle them.
In the 1960s, while studying the volcanic history of Yellowstone National Park, Bob Christiansen became puzzled about something that, oddly, had not troubled anyone before: he couldn’t find the park’s volcano. It had been known for a long time that Yellowstone was volcanic in nature — that’s what accounted for all its hot springs and other steamy features. But Christiansen couldn’t find the Yellowstone volcano anywhere.
Most of us, when we talk about volcanoes, think of the classic cone(圆锥体) shapes of a Fuji or Kilimanjaro, which are created when erupting magma(岩浆) piles up. These can form remarkably quickly. In 1943, a Mexican farmer was surprised to see smoke rising from a small part of his land. In one week he was the confused owner of a cone five hundred feet high. Within two years it had topped out at almost fourteen hundred feet and was more than half a mile across. Altogether there are some ten thousand of these volcanoes on Earth, all but a few hundred of them extinct. There is, however, a second less known type of volcano that doesn’t involve mountain building. These are volcanoes so explosive that they burst open in a single big crack, leaving behind a vast hole, the caldera. Yellowstone obviously was of this second type, but Christiansen couldn’t find the caldera anywhere.
Just at this time NASA decided to test some new high-altitude cameras by taking photographs of Yellowstone. A thoughtful official passed on some of the copies to the park authorities on the assumption that they might make a nice blow-up for one of the visitors’ centers. As soon as Christiansen saw the photos, he realized why he had failed to spot the caldera: almost the whole park—2.2 million acres—was caldera. The explosion had left a hole more than forty miles across—much too huge to be seen from anywhere at ground level. At some time in the past Yellowstone must have blown up with a violence far beyond the scale of anything known to humans.
1.What puzzled Christiansen when he was studying Yellowstone?
A.Its complicated geographical features.
B.Its ever-lasting influence on tourism.
C.The mysterious history of the park.
D.The exact location of the volcano.
2.What does the second paragraph mainly talk about?
A.The shapes of volcanoes.
B.The impacts of volcanoes.
C.The activities of volcanoes.
D.The heights of volcanoes.
3.What does the underlined word “blow-up” in the last paragraph most probably mean?
A.Hot-air balloon. B.Digital camera.
C.Big photograph. D.Bird’s view.
How does an ecosystem(生态系统) work? What makes the populations of different species the way they are? Why are there so many flies and so few wolves? To find an answer, scientists have built mathematical models of food webs, noting who eats whom and how much each one eats.
With such models, scientists have found out some key principles operating in food webs. Most food webs, for instance, consist of many weak links rather than a few strong ones. When a predator(掠食动物) always eats huge numbers of a single prey(猎物), the two species are strongly linked; when a predator lives on various species, they are weakly linked. Food webs may be dominated by many weak links because that arrangement is more stable over the long term. If a predator can eat several species, it can survive the extinction(灭绝) of one of them. And if a predator can move on to another species that is easier to find when a prey species becomes rare, the switch allows the original prey to recover. The weak links may thus keep species from driving one another to extinction.
Mathematical models have also revealed that food webs may be unstable, where small changes of top predators can lead to big effects throughout entire ecosystems. In the 1960s, scientists proposed that predators at the top of a food web had a surprising amount of control over the size of populations of other species—including species they did not directly attack.
And unplanned human activities have proved the idea of top-down control by top predators to be true. In the ocean, we fished for top predators such as cod on an industrial scale, while on land, we killed off large predators such as wolves. These actions have greatly affected the ecological balance.
Scientists have built an early-warning system based on mathematical models. Ideally, the system would tell us when to adapt human activities that are pushing an ecosystem toward a breakdown or would even allow us to pull an ecosystem back from the borderline. Prevention is key, scientists say, because once ecosystems pass their tipping point(临界点), it is remarkably difficult for them to return.
1.What have scientists discovered with the help of mathematical models of food webs?
A.The living habits of species in food webs.
B.The rules governing food webs of the ecosystems.
C.The approaches to studying the species in the ecosystems.
D.The differences between weak and strong links in food webs.
2.A strong link is found between two species when a predator ________.
A.has a wide food choice
B.can easily find new prey
C.sticks to one prey species
D.can quickly move to another place
3.What will happen if the populations of top predators in a food web greatly decline?
A.The prey species they directly attack will die out.
B.The species they indirectly attack will turn into top predators.
C.The living environment of other species will remain unchanged.
D.The populations of other species will experience unexpected changes.
4.What conclusion can be drawn from the examples in Paragraph 4?
A.Uncontrolled human activities greatly upset ecosystems.
B.Rapid economic development threatens animal habitats.
C.Species of commercial value dominate other species.
D.Industrial activities help keep food webs stable.
5.How does an early-warning system help us maintain the ecological balance?
A.By getting illegal practices under control.
B.By stopping us from killing large predators.
C.By bringing the broken-down ecosystems back to normal.
D.By signaling the urgent need for taking preventive action.
By the end of the century，if not sooner，the world’s oceans will be bluer and greener thanks to a warming climate，according to a new study.
At the heart of the phenomenon lie tiny marine microorganisms(海洋微生物) called phytoplankton. Because of the way light reflects off the organisms，these phytoplankton create colourful patterns at the ocean surface. Ocean colour varies from green to blue，depending on the type and concentration of phytoplankton. Climate change will fuel the growth of phytoplankton in some areas，while reducing it in other spots，leading to changes in the ocean's appearance.
Phytoplankton live at the ocean surface，where they pull carbon dioxide(二氧化碳) into the ocean while giving off oxygen. When these organisms die，they bury carbon in the deep ocean，an important process that helps to regulate the global climate. But phytoplankton are vulnerable to the ocean's warming trend. Warming changes key characteristics of the ocean and can affect phytoplankton growth，since they need not only sunlight and carbon dioxide to grow，but also nutrients.
Stephanie Dutkiewicz，a scientist in MIT's Center for Global Change Science，built a climate model that projects changes to the oceans throughout the century. In a world that warms up by 3℃，it found that multiple changes to the colour of the oceans would occur. The model projects that currently blue areas with little phytoplankton could become even bluer. But in some waters，such as those of the Arctic，a warming will make conditions riper for phytoplankton，and these areas will turn greener. “Not only are the quantities of phytoplankton in the ocean changing. ”she said，“but the type of phytoplankton is changing. ”
1.What are the first two paragraphs mainly about?
A. The various patterns at the ocean surface.
B. The cause of the changes in ocean colour.
C. The way light reflects off marine organisms.
D. The efforts to fuel the growth of phytoplankton.
2.What does the underlined word “vulnerable” in Paragraph 3 probably mean?
A. Sensitive. B. Beneficial
C. Significant D. Unnoticeable
3.What can we learn from the passage?
A. Phytoplankton play a declining role in the marine ecosystem.
B. Dutkiewicz's model aims to project phytoplankton changes
C. Phytoplankton have been used to control global climate
D. Oceans with more phytoplankton may appear greener.
4.What is the main purpose of the passage？
A. To assess the consequences of ocean colour changes
B. To analyse the composition of the ocean food chain
C. To explain the effects of climate change on oceans
D. To introduce a new method to study phytoplankton
