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题型:阅读理解-阅读单选 难度:0.65 引用次数:203 题号:19749841

It’s no secret that non-alcoholic beer tastes much worse than regular beer, but scientists in Denmark now claim to have developed a way of making it taste just as satisfying.

What non-alcoholic beer lacks is the flavor from hops (啤酒花). When you remove the alcohol from the beer, for example by heating it up, you also kill the flavor that comes from hops. Other methods for making alcohol-free beer also lead to poor flavor because alcohol is needed for hops to pass their unique flavor to the beer.

“After years of research, we have found a way to produce monoterpenoids (单萜), which provide the flavor, and then add them to the beer at the end of the process of making beer to give back its lost flavor. No one has been able to do this before, so it’s a game changer for non-alcoholic beer,” the Danish professor added.

This method of artificially recreating the flavor of hops using monoterpenoids is currently being tested in factories producing across Denmark, and the plan is to have a plan ready for the country’s entire beer industry by the end of October.

Although non-alcoholic beer has been growing in popularity at a very rapid pace, the new thing announced by Sotirios Kampranis and his team could have major meaning for the entire beer industry and our environment. Growing hops is a very wasteful process, with one kilogram of hops requiring no less than 2.7 tons of water.

“With our method, we skip hops and the water and the transportation. This means that one kilogram of hops can be produced with more than 10,000 times less water and more than 100 times less CO2,” Kampranis said. “When the monoterpenoids are released from yeast, we collect them and put them into the beer, giving back the taste of regular beer that so many of us know and love.” he added.

1. What plays a key role in making beer?
A.Hops.B.Water.C.CO2.D.Patience.
2. What can we learn about the new non-alcoholic beer?
A.It is the best beer in the market.B.It has been produced in many countries.
C.It has the same taste with the traditional beer.D.It is very popular with the young in Denmark.
3. What does Kampranis think the new non-alcoholic beer?
A.It is a process filled with waste.B.It is environmentally friendly.
C.It needs better transportation.D.It gets an unexpected response.
4. In which section can we read this text in a newspaper?
A.Sports.B.Culture.C.Education.D.Technology.

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【推荐1】A good vegan milk (纯素奶) needs to look like milk and taste like milk, whether it contains fat or not. Vegan milk is only one example in the growing types of plant-based alternatives (替代品) to animal products, such as meat, cheese, eggs and fish. Burger King and McDonald’s sell vegan pies. Last year the world’s largest producer of canned tuna, Thai Union, began to sell a plant-based product. Growing sales show the growing taste for this type of food, which means alternative proteins have come a long way since 1980s.

Producing techniques have been improved, resulting in better products and lower prices of them, which meet the needs of a growing number of people. Some vegetarians say no to meat, but yes to fish. Some people are trying to cut fat for health reasons. Fitness lovers want to develop muscular mass and strength without building up fat. Concerns about animal rights and greenhouse gas from raising livestock (家畜) are driving the environmentalists to limit their intake of animal-based proteins. As is reported, producing a gram of beef gives off 25 times the amount of greenhouse gas as producing a gram of tofu.

However, plant-based proteins are a tough sell in giant markets like India, where diets are already plant-rich, or Nigeria, where meat-eating is a sign of being rich. That limits their global popularity. What’s more, animal products, including milk and meat, are better for children’s bone development, though lab-grown meat and dairy are becoming more nutritious.

All this suggests that alternative proteins have far to go to replace the animal kind. Plant-based foods may no longer be only a side dish in diets, but their makers’ place as the main dish is another matter.

1. Why does the author mention vegan milk in the first paragraph?
A.To encourage a healthy diet.
B.To show people’s growing taste.
C.To stress the importance of milk.
D.To introduce the topic of the passage.
2. What’s the main idea of Paragraph 2?
A.Ways to meet the needs of people.
B.Benefits of animal-based products.
C.Results of improved producing techniques.
D.Reasons for choosing plant-based products.
3. Why are plant-based products unpopular in India?
A.Indian Diets are rich in plant.
B.Eating meat means being rich.
C.Plant-based products are produced in labs.
D.Plant-based products are bad for children.
4. What’s the author’s attitude towards plant-based proteins?
A.Supportive.B.Doubtful.C.Objective.D.Unclear.
2023-12-09更新 | 123次组卷
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【推荐2】On the night of 14th June 1904, New York’s Chinatown was in a deep gloom (低迷). For the past 20 years, the restaurants were filled with those crazy about a taste of real Chinese cooking “chop suey”. But suddenly, all that seemed at risk. A few days earlier, a chef named Lem Sen had arrived, saying he had invented it a decade before while working at a restaurant in San Francisco. His recipe had been stolen by an American diner to make money. Through his lawyer, he demanded restaurants pay him for using his recipe.

Chop suey was first mentioned by Chinese-American journalist Wang Chin Foo in a list of common dishes he thought most attractive to Western tastes. As he explained, “each Chinese cook has his own recipe. The main parts are pork, bacon, chicken, mushroom, bamboo shoots, onion, and pepper, while accidental ones are duck, beef, salted black beans etc. Yet it is often considered by Westerners that this is a ‘national dish of China’ more than any other dish they’ve known.”

Although a hyperbolic way to introduce this dish, it clearly showed that chop suey was indeed of Chinese origin. Where exactly its roots lay has been debated; but it was probably first cooked in Taishan, Guangdong, where most early immigrants to America had grown up. In 1866, the journalist Allan Forman noticed it as a delicious dish despite its “mysterious nature”, and nine years later, the first recipe appeared in magazines, with some un-Chinese ingredients thrown in.

It was not long before a myth making began. In 1896, Li Hongzhang visited New York, and newspapers mistakenly reported that while refusing Western dishes at a banquet (宴会), he had enthusiastically accepted a plate of chop suey. This caused a great hit, and many who never heard of it before simply assumed that it was introduced to the US by Li Hongzhang, which accidentally promoted the dish’s popularity.

1. What is the purpose of a chef’s story in paragraph 1?
A.To describe food history.B.To bring out chop suey.
C.To show risky business world.D.To introduce a law case.
2. What would Wang Chin Foo most agree with about chop suey?
A.Fixed ingredients.B.Its popularity overseas.
C.Un-Chinese nature.D.Mixed national identities.
3. When chop suey was introduced in a “hyperbolic” way, it was_________.
A.remarked beyond realityB.explained in greater details
C.praised in something commonD.commented based on the origin
4. What can be inferred about the myth making on chop suey?
A.Li Hongzhang promoted this dish.B.Its popularity was based on facts.
C.Mass media belonged to the root cause.D.Public opinions voiced acceptance.
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【推荐3】阅读下面短文并回答问题,然后将答案写到相应的位置上(请注意问题后的词数要求)。

[1]Cooking carrots whole before chopping them up increases their anti-cancer properties by 25 percent, researchers say.

[2]Leaving the vegetable intact (完整的) prevents valuable nutrients from being easily washed away into water. They can then be chopped up once cooked without loss of nutrients.

[3]Carrots have long been prized for their health benefits, especially their vitamin and fiber content. They contain huge amounts of carotenoids which are converted into vitamin A in the body. They are also an excellent source of the anti-cancer compound falcarion (镰叶芹醇). In a previous study, Dr Kirsten Brandt found rats fed on a diet containing carrots or isolated falcarino were less likely to develop tumors than those which were not.

[4]They also found that carrots boiled before they were cut contained 25 percent more falcarino than those that were chopped up first. Carrots which are cut have a higher surface area in contact with water, resulting in greater loss of nutrients, compared with boiling them whole. The heat softens the cell walls in the vegetable, allowing vitamins and falcarino to leach (过滤)out.

[5]Dr Brandt said, "The great thing about this is that it's a simple way for people to increase their uptake of a compound, which is good for you. All you need is a bigger saucepan. Naturally occurring   sugars, responsible for giving the carrots its sweet flavor, were also found in higher concentration in carrots that had been cooked whole."

[6]The team also carried out a taste on almost 100 volunteers comparing carrots boiled before being cut and some that are cut up first. More than 80 percent of volunteers said that carrots cooked whole tasted much better.

[7]Boiling carrots whole appears to help them keep more of the nutrients. This is really a piece of good news because the method is of great value. Some other vegetables, such as parsnips (欧洲萝卜) which are from the same family and have a roughly similar size and texture can also be more nutritious by ________.

1. What’ s the main idea of the passage? (No more than 10 words)
2. Complete the following statement with proper words. (No more than 2 words)
________ can be kept by maintaining the vegetable whole when we are washing it.
3. Fill in the blank in Paragraph 7 with proper words. (No more than 3 words)
4. Why do people regard carrots as healthful vegetables? (No more than 8 words)
5. What does the word “those ”(line 2, paragraph 4)   probably refer to? (No more than 2 words)
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