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题型:阅读理解-阅读单选 难度:0.85 引用次数:235 题号:9693787

Fruit farmers in Okayama, Japan, have managed to make peeling (去皮) a banana optional by developing a special variety with eatable skin. The peel of their “Mongee bananas” isn’t particularly tasty, but it’s much thinner and far less bitter than that of regular bananas, making it 100% eatable.

Scientists at D&T Farm in the country’s Okayama Prefecture released the social media-ready news following months of experimenting with a freezing-and-thawing (解冻) method, which keeps the banana tree at extremely cold temperatures followed by a dramatic heat increase. The result is soft and thin skin that hasn’t fully developed. They froze young banana trees to -60 degrees Celsius, planting them again as they began to thaw. This apparently activated an ancient part of their DNA, which not only allows the plant to grow in Japan’s cool climate, but also speeds up its development. While tropical varieties of bananas require two years to grow large enough for consumption (消费), the Mongee banana needs just four months.

The first bunch of Mongee bananas hit department stores’ shelves in the November of last year, but getting your hand on one of these incredible fruits remains a huge challenge. D&T Farm only produces 10 bananas per week, and they only deliver them to the Fruit Corner of Tenmanya Okayama, a local department store. But even if you happen to find one available, you’d probably be a bit put off by the price – 648 yen ($5.70) per fruit.

Banana peel is an excellent ingredient that can contain vitamin B6 and magnesium related to the production of serotonin (血清素). At the same time, it has a positive effect on both brain and sleep. Research results that ripe fruit peels have a good effect on treating prostatic hypertrophy (前列腺肥大) have also been published.

John Guterman, a botanist, says, “And what about shipping? For most of the fruit’s history, the peel has provided protection, allowing it to travel long distances. A softer, more bruise-prone banana would be a step back from hardy banana varieties that travel thousands of miles. In this sense, the day we all stop peeling bananas and instead bite straight through their skin may still be a long way away.

1. Compared with regular bananas, Mongee bananas ________.
A.are far easier to peelB.have much sweeter flesh
C.are much more thin-skinnedD.have a longer growth period
2. Why is it hard to buy a Mongee banana now?
A.It isn’t affordable at all.B.It hasn’t come into the market yet.
C.It is made for certain people.D.Its production ability is still limited.
3. What does Paragraph 4 mainly talk about?
A.The medical value of banana peel.
B.The nutrition (营养) of banana peel.
C.The way of making banana peel sweeter.
D.The studies about how to make banana peel eatable.
4. What does John think of the Mongee banana?
A.It should not be widely grown.
B.It won’t be spread widely soon.
C.It indicates the future of fruits with skin.
D.It has no advantage over regular bananas.

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【推荐1】For all of human history, eating meat has meant killing animals. But scientists behind lab-grown meat say that's no longer necessary. They produce meat by growing cells obtained from an animal's body.

Lab-grown meat, also called “cell-cultivated” or “cultured” meat, is made by feeding a mix of nutrients (营养物) to animal cells in steel tanks in labs. The idea is to create an alternative to agriculturally raised meat. And unlike other meat substitutes which are made from plant proteins and other ingredients, lab-grown meat is real meat. When ready, the meat is formed into shapes such as sausages or nuggets, and looks, smells and tastes like any other grocery store version.

Recently, the U.S. Department of Agriculture (USDA) has given two companies approval to sell lab-grown chicken. The approval launches a new era of meat production aimed at eliminating harm to animals, and reducing the environmental impacts of grazing (放牧) and growing feed for animals. Scientists warn that the typical way meat is produced now, in concentrated animal feeding operations, is a risk factor for the emergence of diseases. Lab-grown meat is more sustainable and can be produced without antibiotics, and without producing greenhouse gas emissions linked to animal agriculture.

“Everything we know about how meat can be made is going to change. But don't expect to see cultivated meat in grocery stores just yet,” said Uma Valeti, CEO of UPSIDE Foods. Lab-grown chicken is much more expensive, because it cannot yet be produced on the scale of traditional meat.

“To make cultivated meat, energy use needs are high,” said Bruce Friedrich, president and founder of the Good Food Institute, a nonprofit group that promotes alternative proteins. However, those high energy needs will be offset by the reduction in land and water use and other benefits. If cultivated meat is produced on a large scale, it could also offer a solution to feeding the world's growing population.

1. What do we know about lab-grown meat?
A.It is abundant in plant proteins.
B.It is cultivated from animals' cells.
C.It can be purchased in grocery stores.
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2. What problem does the author mention in paragraph 4?
A.It is hard to produce lab-grown meat on a large scale.
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3. What can we expect of lab-grown meat in the future?
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B.It will raise the efficiency of meat production.
C.It will promote the rapid growth of green agriculture.
D.It will be more friendly to the environment and animals.
4. What does the underlined word “offset” in the last paragraph probably mean?
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【推荐2】Sugarcane(甘蔗)was first used around 8000 BC. In the early 19th century,factories began to produce sweets in large numbers. They were able to do this because sugar had become less expensive. Before long,machines helped with the production. Sweets no longer had to be made by hand.

In 1823,a sweet shop opened in a small town in the north of England. It was called The Oldest Sweet Shop in England. In 2013,Guinness World Records confirmed(证实)that it is the longest running sweet shop in the world. And it continues to sell many kinds of sweets that our parents,grandparents and even our great grandparents enjoyed when they were small.

Some of the sweets are still made within the shop and heated in 100–year–old pans. The shop also looks as if it came directly from an old storybook. Some large old bottles filled with all kinds of sweets are in the show box. Old-fashioned scales(老式的秤)are on the table. When it's time to pay,a till(放钱的抽屉)as old as the shop is still used.

The shop is owned by Keith and Gloria Tordoff,who bought it in 1993. Keith says he always likes to try all the sweets. He tells everyone that he does this to examine if the sweets are good. Perhaps he just has the best job in the world. Keith says,“To me,sweets are all about remembering. You remember sweets from your childhood,just like you remember a song. You remember the sweets your grandparents gave you,or the sweets you gave to your favorite girl. ”

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【推荐3】Have you ever been really hungry, but there wasn’t much to eat in your kitchen? Did you throw together a bunch of stuff you had on hand and were pleasantly surprised when it tasted good? You aren’t alone. Some of our favorite foods were created by accident. Here’s a sample menu of two familiar foods that would never have happened if someone hadn’t created them by mistake.

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One of the world’s favorite snacks is the result of a complaint. In 1853, a man was eating dinner at Moon’s Lake House in Saratoga Springs, New York. He ordered fried potatoes, a popular side dish. But when they came out of the kitchen, he didn’t think they were crispy enough. He sent them hack to the kitchen, where Chef George Crum was so angry at having his cooking criticized that he sliced(切成薄片)the potatoes really thin, put lots of salt on them, and fried them. Not only did the diner love them, but everyone else did, too. They soon became a specialty of the restaurant.

TOFU

Tofu or bean curd is made by curdling (使凝结的) fresh soya milk, pressing it into a solid block and then cooling it. Tofu was accidentally invented in China 2, 000 years ago, when a cook added seaweed to soya milk, which made it curdle. This is the same process that is used for making cheese. Like cheese, tofu is a great example of how really messing up(搞砸) a recipe can create something unexpectedly good.

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C.To introduce the origins of some foods.D.To recommend some foods.
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