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题型:阅读理解-阅读单选 难度:0.65 引用次数:82 题号:13118249

As people are becoming more socially conscious about where their food comes from and how it impacts the planet, they are choosing animal-free plant-based options. Cow-free meat has been around for quite some time and the popularity of brands like Beyond Meat and cultivated meat from Aleph Farms and other are soaring. While there are a large number of plant-based milk substitutes, none of have the same taste of cow’ milk. Now, an Israeli food-tech startup Remilk created real dairy products without harming a single cow or the planet.

The company stresses that their product Remilk is not a milk substitute but rather is the real deal. Made from a special process called microbial fermentation, milk is manufactured in a lab instead of in a cow. And the end product is very healthy. “In a very simple way, we take the gene that encodes for the milk protein,” said Aviv Wolf, CEO of Remilk. “The gene function as an instruction book for the production of the protein it encodes. And so, we insert the gene into a microbe that we’ve developed and it instructs our microbe to produce the specific protein in a very efficient way.”

The company says that the lab-produced milk tastes identical to the real thing and they hope to eventually replace cows by creating every dairy product sold. They expect to roll out plant-based cheese and yogurt in addition to milk. “Remilk was founded with the mission to stop using animal to produce our food because, as dairy lovers, we realize that giving up on milk is not an option,” Wolff said. “But today’s milk comes with an unreasonable price tag. The dairy industry is destructive to our planet, our health, and our animals, and is simply not sustainable any more.”

The environmental price tag of dairy farming is way too high. According to the World Wildlife Fund, dairy cows add a huge amount of greenhouse gasses to the atmosphere and contribute to global warming and climate change as well as foul the air around them. Dairy operation consume large amounts of water and run-off of manure and fertilizers from there farms get into local waterways. The production of Remilk uses only 5 percent of the resources and produces only 1 percent of the waste of producing cow’s milk according to company. And they accomplish this by being 100 percent cruelty-free dairy farms.

1. What distinguishes Remilk from other milk substitutes?
A.It enjoys broad popularity.B.It has the highest output.
C.It comes in various flavours.D.It tastes the same as cow’s milk.
2. What is paragraph 2 mainly about?
A.The production of Remilk.B.The nutritional value of Remilk.
C.The role of gene in making protein.D.The process of microbial fermentation.
3. What can we know form Wolff’s words in paragraph 3?
A.Remilk was set up for animal protection.B.Dairy industries should be shut down.
C.Remilk aims to produce animal-free food.D.Price of cow’s milk are soaring there days.
4. What does the underlined word “foul” probably mean in the last paragraph?
A.Clean.B.Heat.C.Pollute.D.Consume.

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阅读理解-阅读单选(约380词) | 适中 (0.65)

【推荐1】Organic foods are produced according to certain production standards, meaning they are grown without the use of conventional pesticides, or chemical fertilizers and that they were processed without food additives. Livestock are raised without the routine use of antibiotics or growth hormones. In most countries, organic produced foods must not be genetically modified. They may also be required to be produced using energy-saving technologies and packaged using recyclable materials when possible.

Early consumers interested in organic food would look for non-chemically treated, fresh or minimally processed food. They mostly had to buy directly from growers: “Know your farmer, know your food” was the motto. Personal definitions of what constituted “organic” were developed through firsthand experience: by talking to farmers, seeing farm conditions, and farming activities. Historically, organic farms were relatively small family run farms—which is why organic food was once only available in small stores or farmers’ markets. However, since the early 1990s organic food has had growth rates of around 20% a year. As of April 2008, organic food accounts for 12% of food sales worldwide. Currently organic food production is legally regulated. Many countries require producers to obtain organic certification in order to mark food as organic.

Several studies have attempted to examine and compare conventional and organic systems of farming. The general consensus is that, in the short term, organic farming is less damaging for the following reasons:

●Organic farms do not release synthetic pesticides into the environment—some of which have the potential to harm soil, water and local wildlife.

●Organic farms are better than conventional farms at sustaining diverse ecosystems, i.e., populations of plants and insects, as well as animals.

●Organic farms are more energy efficient and produce less waste.

Another report published in March 2008 by The Organic Centre claims that organic food is on average 25% more nutritious than conventional food.

However, many critics believe that the increased land needed to farm organic food could potentially destroy the rainforests and wipe out many ecosystems. And organic products cost 10 to 40% more than similar conventionally produced products. Processed organic foods in supermarkets are 65% more expensive.

1. Early consumers knew what food was “organic” by________.
A.the “certified organic” label tagB.firsthand experience
C.its packagingD.examining its organic certification
2. We can infer that ________.
A.in America, organic food can only be bought in small stores or farmers’ markets
B.organic food is produced by large-scale farms
C.organic food is also available in large supermarkets at present
D.organic food is often beautifully packaged
3. According to the passage, organic food is considered as________.
A.junk foodB.delicious snacksC.conventional foodD.green food
4. What is the main idea of the last paragraph?
A.The disadvantages of organic food.B.The cost of organic food
C.The benefits of organic foodD.Organic food and conventional food
5. Which of the following statements does NOT support the view that organic farming is more environment friendly?
A.Organic farms are more energy efficient and produce less waste.
B.Organic food is generally thought to be more nutritious.
C.Organic farms are better than conventional farms at maintaining varieties of plants, insects and animals
D.Organic farms do not release synthetic pesticides into the environment.
2021-07-12更新 | 28次组卷
阅读理解-阅读单选(约320词) | 适中 (0.65)
文章大意:本文为一篇说明文。文章介绍了2017年被列入中国非物质文化遗产的中国古代茶艺:茶百戏。

【推荐2】By drawing patterns on the surface of a cup of tea, chabaixi, an ancient Chinese tea trick displayed in a recent TV drama, has gone popular for its apparent similarity with modern latte art. However, ten years ago, this distinctive technique was close to disappearing completely.

Chabaixi can create endless patterns such as bamboos and mountains or even calligraphy. There are over a dozen steps: grind tea for fine powder (粉末), pour boiled water,stir the mixture,and draw the patterns. It is different from making latte because people use clear water as the object to put into the cup instead of milk. But when the water touches the surface of whipped tea, it turns into a white color and disappears in 20 minutes.

“Chabaixi is one of the countless forms of tea-making techniques in China. The importance of chabaixi is not only that this technique is unique in the world, but also it gives us a window into people’s lifestyle in the Song Dynasty, a period of time when leisure activities in some ways resemble what we have now,” Zhang, a practitioner of chabaixi, said.

Before chabaixi was discovered by TV audiences, the technique was listed as part of China's Intangible Cultural Heritage in 2017, after it was recovered by Zhang Zhifeng. He started researching the origins of chabaixi in the 1980s and brought the technique back in 2009 after decades of trials and practice. Zhang spent nearly 30 years studying and researching the origins and making of tea, but for him it was all worthwhile.

“This technique is key to the tea culture of the Song Dynasty, and it would be a shame to let it fade. This technique must be passed on to the next generations so they can understand its history,” Zhang said.



1. Which of the following best explains “grind” underlined in paragraph 2?
A.Dry.B.Put.C.Mix.D.Break.
2. What can we learn about chabaixi?
A.It uses milk to put into the cup.
B.It is the origin of modern latte art.
C.It should be enjoyed in a limited time.
D.It is common around the world these years.
3. What kind of person is Zhang Zhifeng according to the text?
A.Persistent.B.Humorous.
C.Warm-hearted.D.Knowledgeable.
4. Why is chabaixi important according to Zhang Zhifeng?
A.It is a good leisure activity for us.
B.It can be seen in many places in China now.
C.It is the most important tea-making technique in China.
D.It makes us know more about Chinese traditional culture.
2023-03-17更新 | 87次组卷
阅读理解-七选五(约240词) | 适中 (0.65)
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【推荐3】Here is some good news for those hating summer heat-July is National Ice Cream Month!     1     The order urges citizens to observe the entire month or at least on the third Sunday of July with appropriate ceremonies and activities. This, of course, means eating as much ice cream as possible. Here are some fun ice cream facts.

The first record of milk-based ice cream, made using heated milk, and flour, came from China’s Tang dynasty. However, the Arabs are regarded as inventing the modern type, using milk and sugar in the 9th century. By the 10th century, a delicious frozen treat using milk, cream, rosewater, dried fruits, and nuts was extremely popular in Baghdad, Damascus, and Cairo. Europeans discovered the icy treat in the 16th century.    2     The dessert was first mentioned in 1744, when Maryland Governor Thomas Bladen served strawberry ice cream to guests. However, due to the lack of refrigerators, it was not until 1851 that ice cream finally became available to the public.

    3     An estimated $6 billion is spent annually on the treat, and the numbers are even higher if restaurant sales are included. Though California produces the most ice cream, the biggest fans, on a per capita(人均的)basis, live in Washington, DC, Rhode Island, and Wisconsin.

Most people think their ice cream choice is a function of their taste preference.    4     Vanilla(香草)ice cream fans are risk-takers who are great at relationships. Strawberry ice cream enthusiasts are devoted. Coffee fans are likely to be serious and perfectionists.    5    

A.Chocolate fans must be generous and charming.
B.But it didn’t go to America until the 18th century.
C.People all over the world celebrate the special day.
D.Everyone, especially children, loved eating ice cream
E.Americans are now one of the world’s largest ice cream consumers.
F.Dr. Alan Hirsch, however, believes it reflects an individual’s personality,
G.The “cool” holiday was made by former US President Reagan on July 9,1984.
2022-01-21更新 | 312次组卷
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