A waste mixture of 40% xylene , 35% toluene , 23% n-pentane, and 2% water is to be combusted in a liquid injection incinerator at a rate of 550kg/h. There is 18% excess air in the combustion chamber....

MH

Mai Hoàng Tú Văn

20 tháng 5 2017

A waste mixture of 40% xylene , 35% toluene , 23% n-pentane, and 2% water is to be combusted in a liquid injection incinerator at a rate of 550kg/h. There is 18% excess air in the combustion chamber. What is the excess air in this case? ai có thể giúp em được không em cảm ơn

#Hóa học lớp 12

0

NN

Nguyễn Ngọc Hà

19 tháng 3 2022

Environmental pollution is contamination of air, water and land from (23) ___________ waste. Air pollution is the release of chemicals and particles into the (24) ___________. Water pollution includes surface runoff, leakage into groundwater, liquid spills, wastewater discharge and littering. If toxins (25) ___________ on the ground or if an underground storage tank leaks, the soil can become contaminated. Well-known contaminates include herbicides and pesticides.Environmental pollution can...

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#Tiếng anh lớp 8

4

S

Sunn

19 tháng 3 2022

A

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DT

Đỗ Thị Minh Ngọc

19 tháng 3 2022

A.

man-making

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LQ

Lê Quỳnh Anh

24 tháng 8 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 questionsAll 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 ot...

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

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 ot her 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. argumentative

B. analytical

C. informative

D. fictional

#Mẫu giáo

1

DH

Dương Hoàn Anh

24 tháng 8 2017

Đáp án C

Kiến thức: Đọc hiểu

Giải thích:

Đoạn văn này chủ yếu là ______.

A: tranh luận C: cung cấp thông tin

B: phân tích D: hư cấu, viễn tưởng

Đáp án:C

Dịch bài đọc:

Tất cả các loại thực phẩm đều chứa nước - bắp cải và các loại rau ăn lá khác có chứa 93% nước, khoai tây và rau củ ăn rễ khác chứa 80%, thịt nạc 75% và cá từ 80% đến 60% tuỳ theo chất béo. Nếu nước bị loại bỏ thì hoạt động của vi khuẩn gây hư hại thực phẩm sẽ được giảm thiểu đáng kể.

Trái cây được sấy khô ở Châu Á, Hy Lạp, Tây Ban Nha và các nước Địa Trung Hải, cũng như ở California, Nam Phi và Úc. Phương thức được sử dụng khác nhau, nhưng nhìn chung, trái cây được trải ra trên khay trong sân phơi nắng. Để ngăn bị thâm đen, lê, đào và mơ sẽ tiếp xúc với khói của lưu huỳnh đốt cháy trước khi sấy khô. Mận để làm mận khô và một số loại nho để làm nho khô và quả lý chua, được nhúng vào dung dịch kiềm để nứt vỏ và loại bỏ lớp phủ sáp, do đó làm tăng tốc độ sấy.

Ngày nay hầu hết các thực phẩm đều được làm khô bằng máy móc; phương pháp loại bỏ nước thông thường là đưa thức ăn vào trong buồng thông qua đó không khí nóng được thổi ở nhiệt độ khoảng 110 ° C ở lối vào tới khoảng 45 ° C ở lối ra. Đây là phương pháp thông thường để làm khô những thứ như rau, thịt băm, và cá.

Các chất lỏng như sữa, cà phê, chè, súp và trứng có thể được làm khô bằng cách đổ chúng lên trên một xi lanh thép ngang nóng hoặc bằng cách phun chúng vào trong buồng mà qua đó một luồng không khí nóng đi qua. Trong trường hợp đầu tiên, vật liệu khô được loại bỏ khỏi con lăn như một màng mỏng sau đó được chia thành các mảnh nhỏ, mặc dù vẫn còn thô. Trong quá trình thứ hai nó rơi xuống đáy của buồng như một miếng bột. Nơi có thể nhận thịt và rau là cần thiết, như trong súp, các thành phần được sấy khô riêng biệt và sau đó trộn lẫn.

Thực phẩm khô chiếm ít chỗ hơn và nhẹ hơn so với cùng một thực phẩm đóng gói trong lon hoặc đông lạnh, và chúng không cần phải được bảo quản trong điều kiện đặc biệt. Vì những lý do này, chúng rất có giá rị đối với các nhà leo núi, thám hiểm và binh lính trong trận chiến, những người có ít chỗ trữ đồ. Chúng cũng phổ biến với các bà nội trợ bởi vì cần rất ít thời gian để nấu chúng.

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LQ

Lê Quỳnh Anh

9 tháng 12 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. As a result of pollution, Lake Erie, on the borders of the USA and Canada, is now without any living things. Pollutions in water are not simply a matter of “poisons” killing large numbers of fish overnight. Very often the effects of pollution are not noticed for many months or years because the first organisms to be affected are either plants or...

Đọc tiếp

#Mẫu giáo

1

DH

Dương Hoàn Anh

9 tháng 12 2018

Đáp án D

Ô nhiễm chỉ được chú ý tới ______.
A. khi sinh vật đầu tiên bị ảnh hưởng.
B. ngay sau khi sự cân bằng tự nhiên bị phá hủy.
C. khi chất độc bị đổ xuống nguồn nước.
D. khi nhiều loài cá và chim bị chết.
Dẫn chứng câu 3-5 đoạn 1: “Very often the effects of pollution are not noticed for many months or years because the first organisms to be affected are either plants or plankton. But these organisms are the food of fish and birds and other creatures. When this food disappears, the fish and birds die in this way a whole food chain can be wiped out, and it is not until dead fish and water birds are seen at the river’s edge or on the sea shore that people realize what is happening” – (Những tác động thường xuyên của ô nhiễm không được chú ý tới trong vài tháng, thậm chí là vài năm bởi sinh vật đầu tiên bị ảnh hưởng chỉ là các loài thực vật hoặc các sinh vật phù du. Nhưng đối với những sinh vật làm thức ăn cho cá, chim hoặc và loài sinh vật khác. Khi chúng biến mất thì cá, chim cũng chết theo như cách mà 1 chuỗi thức ăn bị xóa sổ, và cho đến khi xác chết chim, cá được nhìn thấy trên mặt hồ hoặc bờ biển thì con người mới nhận thức được rằng điều gì đang xảy ra).

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LQ

Lê Quỳnh Anh

13 tháng 2 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 questionsAll 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 ot...

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

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 ot her 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.

The final product of the process of drying liquids that uses the first method will be ______.

A. small flakes

B. fine powder

C. dried soup

D. recognizable pieces

#Mẫu giáo

1

DH

Dương Hoàn Anh

13 tháng 2 2019

Đáp án A

Kiến thức: Đọc hiểu

Giải thích:

Sản phẩm cuối cùng của quá trình sấy chất lỏng sử dụng phương pháp đầu tiên sẽ là ______. A. các mảnh nhỏ C. súp khô

B. bột mịn D. các mảnh dễ nhận biết

Thông tin: 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.

Đáp án:A

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LQ

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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LQ

Lê Quỳnh Anh

15 tháng 11 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 questionsAll 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 ot...

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

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 ot her 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.

The word “checked” in the second paragraph is closest in meaning to ______.

A. reduced considerably

B. put a tick

C. examined carefully

D. motivated to develop

#Mẫu giáo

1

DH

Dương Hoàn Anh

15 tháng 11 2018

Đáp án A

Kiến thức: Đọc hiểu

Giải thích:

Chữ "checked" ở đoạn thứ hai có nghĩa gần nhất với ______.

A: được giảm đáng kể C: được kiểm tra kỹ lưỡng

B: được đánh dấu tick. D: được kích thích phát triển

If this water is removed, the activity of the bacteria which cause food to go bad is checked. Nếu nước bị loại bỏ thì hoạt động của vi khuẩn gây hư hại thực phẩm sẽ được giảm thiểu đáng kể.

Đáp án:A

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Lê Quỳnh Anh

11 tháng 3 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 questionsAll 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 ot...

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

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 ot her 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.

In the process of drying certain kinds of fruits, sulphur fumes help ______

A. remove their wax coating

B. kill off bacteria

C. maintain their color

D. crack their skin

#Mẫu giáo

1

DH

Dương Hoàn Anh

11 tháng 3 2018

Đáp án C

Kiến thức: Đọc hiểu

Giải thích:

Trong quá trình sấy một số loại trái cây nhất định, khói lưu huỳnh sẽ giúp ______.

A. loại bỏ lớp phủ sáp của chúng C. duy trì màu sắc của chúng

B. diệt vi khuẩn D. làm nứt vỏ của chúng

Thông tin: In order to prevent darkening, pears, peaches and apricots are exposed to the fumes of burning sulphur before drying.

Ta có cụm từ "prevent darkening" (không để bị thâm đen) = "maintain their color" (giữ nguyên màu sắc)

Đáp án:C

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Lê Quỳnh Anh

5 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 questionsAll 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 ot...

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

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 ot her 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.

What is the main idea of the passage?

A. Advantages of dried foods.

B. Water: the main component of food

C. Mechanization of drying foods.

D. Different methods of drying foods.

#Mẫu giáo

1

DH

Dương Hoàn Anh

5 tháng 7 2019

Đáp án D

Kiến thức: Đọc hiểu

Giải thích:

Ý chính của đoạn văn là gì?

A: Những ích lợi của thực phẩm khô C: Sự cơ khí hóa trong việc làm khô thực phẩm B: Nước: thành phần chính của thực phẩm D: Các phương pháp làm khô thực phẩm.

Trong bài có nhắc đến các phương pháp làm khô thực phẩm như "sun-dried", "expose to sulphur fumes", "put in chambers", ....

Đáp án:D

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Lê Quỳnh Anh

14 tháng 2 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 from 28 to 35. Garbage cans are not magical portals. Trash does not disappear when you toss it in a can. Yet, the average American throws away an estimated 1,600 pounds of waste each year. If there are no magic garbage fairies, where does all that trash go? There are four methods to managing waste: Recycling, landfilling, composting, and incinerating. Each...

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 28 to 35.

Garbage cans are not magical portals. Trash does not disappear when you toss it in a can. Yet, the average American throws away an estimated 1,600 pounds of waste each year. If there are no magic garbage fairies, where does all that trash go? There are four methods to managing waste:

Recycling, landfilling, composting, and incinerating. Each method has its strengths and weaknesses. Let’s take a quick look at each.

Recycling is the process of turning waste into new materials. For example, used paper can be turned into paperboard, which can be used to make book covers. Recycling can reduce pollution, save materials, and lower energy use. Yet, some argue that recycling wastes energy. They believe that collecting, processing, and converti g waste uses more energy than it saves. Still, most people agree that recycling is better for the planet

than landfilling.

Landfilling is the oldest method of managing waste. In its simplest form, landfilling is when people bury garbage in a hole. Over time the practice of landfilling has advanced. Garbage is compacted before it is thrown into the hole. In this way more garbage can fit in each landfill. Large liners are placed in the bottom of landfills so that toxic garbage juice doesn't get into the ground water. Sadly, these liners don't always work. Landfills may pollute the local water supply. Not to mention that all of that garbage stinks. Nobody wants to live next to a landfill. This makes it hard to find new locations for landfills.

Compositing is when people pile up organic matter, such as food waste, and allow it to decompose. The product of this decomposition is compost. Compost can be added to the soil to make the soil richer and better for growing crops. While composting is easy to do onsite somewhere, like home or school, it's hard to do after the garbage gets all mixed up. This is because plastic and other inorganic materials must be removed from the compost pile or they will pollute the soil. There's a lot of plastic in garbage, which makes it hard to compost on a large scale.

One thing that is easier to do is burning garbage. There are two main ways to incinerate waste. The first is to create or harvest a fuel from the waste, such as methane gas, and burn the fuel. The second is to burn the waste directly. The heat from the incineration process can boil water, which can power steam generators. Unfortunately, burning garbage pollutes the air. Also, some critics worry that incinerators destroy valuable resources that could be recycled.

Usually, the community in which you live manages waste. Once you put your garbage in that can, what happens to fit is beyond your control. But you can make choices while it is still in your possession. You can choose to recycle, you can choose to compost, or you can choose to let someone else deal with it. The choice is yours.

Question 35: Which conclusion could be drawn from the passage?

A. Recycling is without a doubt the best way to handle waste.

B. Each method of waste management has its drawbacks.

C. Incineration is the best way to process waste.

D. All large cities should create massive compost piles.

#Mẫu giáo

1

DH

Dương Hoàn Anh

14 tháng 2 2018

Đáp án B

Kết luận nào có thể được rút ra từ đoạn văn?

A. Tái chế không nghi ngờ gì là cách tốt nhất để xử lý chất thải.

B. Mỗi phương pháp quản lý chất thải đều có những hạn chế.

C. Đốt là cách tốt nhất để xử lý chất thải.

D. Tất cả các thành phố lớn nên tạo ra các đống ủ phân lớn.

Thông tin:

'There are four methods to managing waste: recycling, landfilling, composting, and incinerating. Each method has its strengths and weaknesses.” (Có bốn phương pháp để quản lý chất thải: tái chế chôn lấp, ủ và đốt. Mỗi phương pháp đều có điểm mạnh và điểm yếu.)

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