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From the loss of wildlife to rising sea ...

    From the loss of wildlife to rising sea levels, we’re all well aware of the problems that climate change could cause.

But while it may seem like such issues won’t affect most of us directly, it looks like future generations could grow up without something that many of us now take for granted: chocolate.

According to an essay published by the US National Oceanic and Atmospheric Administration, changes to the climate in the regions that produce cacao – the plant from which chocolate is produced – may mean that it will soon become extinct.

Most of the world’s cacao grows in countries close to the equator(赤道), with over half of it growing in the African nations of Ghana and Ivory Coast.

It’s predicted that by 2050, climate change will have accelerated the rate at which temperatures in these countries rise, making it extremely difficult for cacao to grow there.

The problem doesn’t lie in increased heat, however, but in lower humidity (湿度), as it’s believed that rainfall will stay at the same level if the temperature rises.

“In other words, as higher temperatures squeeze more water out of soil and plants, it’s unlikely that rainfall will increase enough to offset the moisture(水分) loss,” Michon Scott, the essay’s author, wrote.

To help fight this problem, researchers from Berkeley University in the US are working on changing the DNA of cacao plants to allow them to survive in dryer conditions by using geneediting technology, according to US News.

In the meantime, US company Mars, one of the world’s biggest manufacturers of chocolate products, announced in January that it would spend $1 billion (6.33 billion yuan) to help reduce the effects of climate change.

“This is a world issue, and it requires everyone to work together,” Mars spokesperson Barry Parkin told Business Insider.

The message here is that if we all do our part, we may be able to prevent some of the worst impacts of climate change. Or if we’re unlucky, chocolate will become a thing of the past.

1.What could make it hard for cacao to grow around the equator in the future?

A.the higher temperatures there

B.the higher humidity there

C.the increase in rainfall there

D.the moisture loss in the soil there

2.What did Barry Parkin suggest?

A.No man is an island.

B.Every little bit counts.

C.United we stand; divided we fall.

D.Wish for the best; prepare for the worst.

3.What can we learn from the passage?

A.UC Berkeley is trying to find a substitute for cacao.

B.Cacao can only be found in most African countries.

C.Climate changes can be controlled if we are lucky.

D.Mars will financially support the fight against climate changes.

4.What is the passage mainly about?

A.The origin of chocolate.

B.The future of chocolate.

C.The history of chocolate.

D.The ingredients of chocolate.

 

1.D 2.C 3.D 4.B 【解析】 这是一篇说明文。文章主要讲述了未来气候变化(温度升高,湿度降低)将影响到可可树的生长,这意味着可可豆可能将很快灭绝,巧克力将不会存在。 1.细节理解题。根据第六段中The problem doesn’t lie in increased heat, however, but in lower humidity (湿度), as it’s believed that rainfall will stay at the same level if the temperature rises. 然而,问题不在于温度升高,而在于湿度降低,因为人们相信如果温度升高,降雨量将保持不变。可知,那里土壤中的水分流失可能会使可可豆在未来难以在赤道附近生长。故选D项。 2.推理判断题。根据最后两段“This is a world issue, and it requires everyone to work together,” Mars spokesperson Barry Parkin told Business Insider. “这是一个世界性的问题,需要每个人共同努力,”玛氏公司发言人Barry Parkin告诉商业内幕网。The message here is that if we all do our part, we may be able to prevent some of the worst impacts of climate change. Or if we’re unlucky, chocolate will become a thing of the past. 这里传递的信息是,如果我们大家都尽自己的一份力,我们或许能够阻止气候变化的一些最严重影响。如果我们不幸没做到,巧克力将成为过去。可知,Barry Parkin的话暗示着在做努力阻止气候变化时,团结则存,分裂则亡。故选C项。 3.细节理解题。根据第九段In the meantime, US company Mars, one of the world’s biggest manufacturers of chocolate products, announced in January that it would spend $1 billion (6.33 billion yuan) to help reduce the effects of climate change. 与此同时,全球最大的巧克力产品制造商之一、美国玛氏公司(Mars)今年1月宣布,将投资10亿美元(合63.3亿元人民币)帮助减少气候变化的影响。可知,玛氏公司将为应对气候变化提供资金支持。故选D项。 4.主旨大意题。根据第二段But while it may seem like such issues won’t affect most of us directly, it looks like future generations could grow up without something that many of us now take for granted: chocolate. 虽然这些问题似乎不会直接影响到我们大多数人,但未来几代人长大后可能不会有我们现在认为理所当然的东西:巧克力。第三段According to an essay published by the US National Oceanic and Atmospheric Administration, changes to the climate in the regions that produce cacao – the plant from which chocolate is produced – may mean that it will soon become extinct. 根据美国国家海洋和大气管理局发表的一篇文章,生产可可豆(巧克力的原料)地区的气候变化可能意味着可可豆将很快灭绝。第五段It’s predicted that by 2050, climate change will have accelerated the rate at which temperatures in these countries rise, making it extremely difficult for cacao to grow there.据预测,到2050年,气候变化将加速这些国家的温度上升速度,使可可树在那里很难生长。通读全文,可知,本文主要是讲述了气候变化将影响到可可树的生长,这意味着可可豆可能将很快灭绝,因此本文是关于巧克力的未来。故选B项。
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    Porridge doesn't have a very tasty name, does it? It doesn't have a very tasty reputation, either. I'm here to try and convince you that porridge isn’t boring and tasteless, that it can be a delicious, convenient and very healthy way to start the day.

If you’ve never eaten it (although you probably have), porridge is a type of food served for breakfast. It is usually a type of grain, like rice or oat (燕麦), mixed with either milk or water, and often heated up. It is often thicker than liquid, but not solid and is very easy to digest, so it's a better option for people who are ill, and it provides long-lasting energy for the day.

Porridge preparation--the amount of ingredients (配料) and cooking time—depends on what you choose to use as your porridge base. If I'm cooking for myself, I put a very big handful of ‘rolled’ oats in a saucepan, add a little bit of water and about 200ml of milk, and let the mixture boil. I stir the porridge constantly, and it takes about five to ten minutes to cook.

Once it's cooked, the fun part is adding the flavors. Porridge alone doesn't have a very strong flavour. Although some people think this makes porridge boring, I think this is what makes porridge exciting! It is like a blank piece of paper—you can add almost anything you want to the porridge base. Greens, nuts and dried fruits are very healthy options to add and can give you energy for the day. But if you don't like these, or you're allergic, then honey and chocolate are also very tasty options. (Just don’t add to much!)

One of the best things about porridge? You can make it almost anywhere in the world. Either oats or rice or both are “staple foods (主食)” for many people across the world. You can usually buy big bags of either, then add local ingredients to make your porridge interesting—whatever is cheap and convenient to find, wherever you are. I am currently in Mexico, and I love to heat my oats up with milk, then mix in peanuts and pumpkin seeds and cacao nibs, and I put a layer of sugar over the top to make my porridge sweeter.

Porridge? Hopefully it sounds a lot tastier now!

1.What is the purpose of the text?

A.To give brief introduction to various porridge.

B.To show how to prepare porridge for the patient.

C.To warn us not to have porridge for breakfast.

D.To introduce the benefits of porridge.

2.Which of the following statements is TRUE?

A.Porridge is often thicker, liquid and solid.

B.Porridge alone has a very strong flavor.

C.Porridge is to many people's liking.

D.Porridge is only served for breakfast.

3.According to the author, what is the best thing about porridge?

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B.It is cheap and convenient to make.

C.It's a better option for people.

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