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

LQ

Lê Quỳnh Anh

26 tháng 7 2019

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,...

Đọc tiếp

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 vapor-compression 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 can be inferred from paragraph 1 about cold storage before the invention of artificial refrigeration?

A. It kept food cold for only about a week.

B. It was dependent on a source of ice or snow.

C. It required a container made of mental or wood.

D. It was not a safe method of preserving meat.

#Mẫu giáo

1

DH

Dương Hoàn Anh

26 tháng 7 2019

Đáp án B

Điều gì có thể được suy ra từ đoạn 1 về kho ướp lạnh trước khi phát minh ra tủ lạnh?

A. Nó giữ lạnh thực phẩm chỉ trong khoảng một tuần.

B. Nó phụ thuộc vào nguồn băng hoặc tuyết.

C. Nó yêu cầu một thùng chứa được làm bằng kim loại hoặc gỗ.

D. Nó không phải là một phương pháp an toàn để bảo quản thịt.

Dẫn chứng 2 câu cuối –đoạn 1: “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”- (Kho ướp lạnh được xây trong các tầng hầm, hầm rượu, hoặc trong các hang động, được lót bằng gỗ hoặc rơm và được xếp chặt với băng. Băng được vận chuyển từ trên núi, hoặc thu hoạch từ các sông hồ ở địa phương, và được phân phát thành các tảng lớn đến các hộ gia đình hoặc các doanh nghiệp).

=> Nguồn băng đá đóng vai trò rất quan trọng

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LQ

Lê Quỳnh Anh

10 tháng 8 2019

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,...

Đọc tiếp

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 vapor-compression 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.

According to the passage, who was the first person to use artificial refrigeration for a practical purpose?

A. William Cullen

B. Oliver Evans

C. John Gorrie

D. Adolphus Busch

#Mẫu giáo

1

DH

Dương Hoàn Anh

10 tháng 8 2019

Đáp án C

Theo như đoạn văn, ai là người đầu tiên sử dụng tủ lạnh nhân tạo?

A. William Cullen

B. Oliver Evans

C. John Gorrie

D. Adolphus Busch

Dẫn chứng ở giữa đoạn 3: “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” – (William Cullen đã trình diễn màn làm lạnh nhân tạo ở Scotland vào năm 1748, khi ông dẫn khí ethyl ether sôi vào 1 bình chân không. Năm 1805, nhà phát minh người Mĩ Oliver Evans thiết kế chiếc máy làm lạnh đầu tiên sử dụng hơi thay vì chất lỏng. Vào năm 1842, bác sĩ John Gorrie đã sử dụng thiết kế của Evans để tạo ra một thiết bị làm mát không khí với mục đích điều trị cho các bệnh nhân sốt vàng da ở bệnh viện ở Florida). Và đầu đoạn 4: “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”- (và vào những năm 1870, nền thương mại điện lạnh chủ yếu được quản lí tại các nhà máy bia. Adolphus Busch- sinh ra ở Đức, là người đầu tiên sử dụng điện lạnh nhân tạo tại nhà máy bia của mình ở St. Louis).

=> người sử dụng đầu tiên là bác sĩ John Gorrie.

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LQ

Lê Quỳnh Anh

20 tháng 12 2019

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,...

Đọc tiếp

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 vapor-compression 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.

Artificial refrigeration involves all of the following processes EXCEPT______.

A. the pumping of water vapor through a pipe.

B. the rapid expansion of certain gases.

C. the evaporation of a volatile liquid.

D. the transfer of heat from one place to another.

#Mẫu giáo

1

DH

Dương Hoàn Anh

20 tháng 12 2019

Đáp án A

Làm lạnh nhân tạo bao gồm tất cả các quy trình sau đây, ngoại trừ______.

A. nước được bơm qua đường ống.

B. sự giãn nở nhanh chóng của một số loại khí nhất định.

C. sự bốc hơi của các chất lỏng dễ bay hơi.

D. sự truyền nhiệt từ nơi này sang nơi khác.

Dẫn chứng ở đoạn 2: “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 (D). A refrigerator uses the evaporation of a volatile liquid (C), 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 (B). The molecules left behind have less energy and so the liquid becomes colder. Thus, the air inside the refrigerator is chilled” – (Làm lạnh nhân tạo là quá trình loại bỏ nhiệt từ các chất, thùng chứa hoặc các khu vực xung quanh để làm giảm nhiệt độ. Nhiệt sẽ di chuyển từ bên trong các thùng chứa đi ra bên ngoài. Tủ lạnh lợi dụng sự bốc hơi của chất lỏng dễ bay hơi hoặc chất làm lạnh để hấp thụ nhiệt. Trong hầu hết các loại tủ lạnh, chất làm lạnh được nén, bơm qua đường ống, và bốc hơi. Khi chất lỏng chuyển qua thể hơi, nó sẽ mất dần nhiệt và trở nên lạnh dần do các phân tử sử dụng năng lượng để thoát lỏng. Các phân tử đó sẽ để lại phía sau ít năng lượng hơn và do đó chất lỏng sẽ trở nên lạnh dần. Như vậy, không khí trong tủ lạnh đã được làm lạnh).

Ngoài ra, ý A sai do trong đoạn trên có nhắc tới: “chất làm lạnh” được bơm qua các ống dẫn chứ không phải “nước”.

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Lê Quỳnh Anh

29 tháng 11 2017

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,...

Đọc tiếp

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 vapor-compression 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.

#Mẫu giáo

1

DH

Dương Hoàn Anh

29 tháng 11 2017

Đáp án B

Lý do chính khiến con người phát triển phương pháp làm lạnh?

A. Họ muốn cải thiện hương vị và giá trị dinh dưỡng của thực phẩm.

B. Họ cần làm chậm quá trình tự nhiên làm thức ăn bị hỏng.

C. Họ cần sử dụng cho băng được hình thành trên các sông hồ.

D. 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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Lê Quỳnh Anh

28 tháng 7 2018

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,...

Đọc tiếp

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 vapor-compression 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.

The word “perishable” in paragraph 1 is closest in meaning to ______.

A. capable of spoiling

B. uncooked

C. of animal origin

D. highly nutritious

#Mẫu giáo

1

DH

Dương Hoàn Anh

28 tháng 7 2018

Đáp án A

Câu hỏi từ vựng.

A. có khả năng hư hỏng.

B. không được nấu.

C. có nguồn gốc động vật.

D. có giá trị dinh dưỡng cao.

Perishable (adj): dễ bị hư = A. capable of spoiling (adj): có khả năng hư hỏng

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LQ

Lê Quỳnh Anh

31 tháng 1 2017

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,...

Đọc tiếp

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 vapor-compression 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.

The word “constrained” in paragraph 4 is closest in meaning to______.

A. restricted

B. spoiled

C. improved

D. alternated

#Mẫu giáo

1

DH

Dương Hoàn Anh

31 tháng 1 2017

Đáp án A

Câu hỏi từ vựng.

A. restricted (v): bị giới hạn, hạn chế.

B. spoiled (v): bị làm cho hư hỏng.

C. improved (v): được cải tiến.

D. alternated (v): được sắp xếp luân phiên.

Constrained (v): bị giới hạn, kìm hãm = A. restricted.

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Lê Quỳnh Anh

17 tháng 1 2019

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,...

Đọc tiếp

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 vapor-compression 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.

The word “it” in paragraph 3 refers to______.

A. printer

B. refrigerator

C. type

D. ether

#Mẫu giáo

1

DH

Dương Hoàn Anh

17 tháng 1 2019

Đáp án C

Từ “nó” ở đoạn 3 ám chỉ tới ______.

A. máy in.

B. tủ lạnh.

C. kiểu, loại.

D. 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)

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Lê Quỳnh Anh

6 tháng 3 2017

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 following questions from 31 to 35: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 stock fish and the Arabs dried dates and...

Đọc tiếp

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 following questions from 31 to 35:

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 stock fish 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 110°C at entry to about 45°C 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.

This passage is mainly ________.

A. informative

B. fictional

C. argumentative

D. anal ytical

#Mẫu giáo

1

DH

Dương Hoàn Anh

6 tháng 3 2017

Đáp án A

Trong cả bài đọc, ta thấy tác giả hầu hết chỉ đưa ra thông tin nhằm cung cấp cho người đọc mà không hè tranh cãi, phân tích hay tưởng tượng.

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Lê Quỳnh Anh

2 tháng 8 2019

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 from 35 to 42. It takes a long time to raise a family of owlets, so the great homed owl begins early in the year. In January and February, or as late as March in the North, the male calls to the female with a resonant hoot. The female is larger than the male. She sometimes reaches a body length of twenty-two to twenty-four inches, with a wingspread up to...

Đọc tiếp

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 from 35 to 42.

It takes a long time to raise a family of owlets, so the great homed owl begins early in the year. In January and February, or as late as March in the North, the male calls to the female with a resonant hoot. The female is larger than the male. She sometimes reaches a body length of twenty-two to twenty-four inches, with a wingspread up to fifty inches. To impress her, the male does a strange courtship dance. He bobs. He bows. He ruffles his feathers and hops around with an important air. He flutters from limb to limb and makes flying sorties into the air. Sometimes he returns with an offering of food. They share the repast, after which she joins the dance, hopping and bobbing about as though keeping time to the beat of an inner drum. Owls are poor home builders. They prefer to nest in a large hollow in a tree or even to occupy the deserted nest of a hawk or crow. These structures are large and rough, built of sticks and bark and lined with leaves and feathers. Sometimes owls nest on a rocky ledge, or even on the bare ground, even to occupy the deserted nest of a hawk or crow. These structures are large and rough, built of sticks and bark and lined with leaves and feathers. Sometimes owls nest on a rocky ledge, or even on the bare ground. The mother lays two or three round, dull white eggs. Then she stoically settles herself on the nest and spreads her feather skirts about her to protect her precious charges from snow and cold. It is five weeks before the first downy white owlet pecks its way out of the shell. As the young birds feather out, they look like wise old men with their wide eyes and quizzical expressions. They clamor for food and keep the parents busy supplying mice, squirrels, rabbits, crayfish, and beetles. Later in the season baby crows are taken. Migrating songsters, waterfowl, and game birds all fall prey to the hungry family. It is nearly ten weeks before fledglings leave the nest to search for their own food. The parent birds weary of family life by November and drive the young owls away to establish hunting ranges of their own

It can be inferred from the passage that the courtship of great homed owls _____________

A. happens in the fall

B. takes place on the ground

C. involves the male alone

D. is an active process

#Mẫu giáo

1

DH

Dương Hoàn Anh

2 tháng 8 2019

Đáp án D

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