1 . Dogs and humans clearly have a special bond. But do dogs, like humans, produce more tears at times when they are flooded with emotion? A new study, which may be the first to look at this question, says that, indeed, the eyes of dogs do well up with tears. In fact, it happens regularly when they’re reunited (团聚) with the owners.
“We found that dogs produce tears associated with positive emotions,” says Takefumi Kikusui of Azabu University in Japan. “We also made the discovery of a chemical, oxytocin, as a possible mechanism (机制) behind it.”
Kikusui and his colleagues made the discovery after one of his two dogs had babies 6 years ago. He noticed that, when his dog was nursing the babies, something changed in the dog’s face — there were tears. Those tears don’t fall as they often do in humans but they do get teary eyes. “That gave me the idea that oxytocin is likely to increase tears,” Kikusui says.
They decided to run a reunification experiment and see if oxytocin brought dogs to tears. First, they used a standard test to measure dogs’ tear volume (量) before and after reuniting with their owners. They found that tear volume indeed ascended when they got back together with the familiar human and not with a person they didn’t know. When they added oxytocin to the dogs’ eyes, their tear volume also increased. That finding supports the idea that the release of oxytocin plays a role in tear production when dogs and their owners get back together. They also asked people to rate pictures of dogs’ faces with and without artificial tears in them, and it turned out that people gave more positive responses when they saw dogs with teary eyes. These findings suggest that dogs’ tear production helps to develop stronger connections between people and their dogs.
Kikusui says they had never heard of the discovery that animals produce tears in joyful situations, such as reuniting with their owners, and that they were all excited that this would be a world first!
1. What’s the author’s purpose in raising the question in the first paragraph?| A．To compare different ideas. |
| B．To express his personal doubt. |
| C．To lead in the topic for discussion. |
| D．To introduce the rich emotions of dogs. |
| A．A lesson at university. | B．An experience of his own. |
| C．The interaction with a dog. | D．A reminder from his colleagues. |
| A．remained unchanged | B．rose |
| C．became zero | D．decreased |
| A．came as a big surprise | B．required further evidence |
| C．were within their expectation | D．were contrary to previous ones |
2 . Michael Gonsalves, a chef of Golden Oak at Disney World, has a cuisine concept rooted in fresh, locally-sourced ingredients that originated from childhood harvesting produce from their family garden with his mom to eventually leading kitchens at Walt Disney World Resorts to employ a sustainable model.
“Truly the whole process starts with menu planning,” he said. Creating one dish leads into the creation of many more through the end-to-end use of products. As chefs, they are always searching for the best ingredients. It is then their focus to ensure they appreciate and respect all that go into each and every one of them. For example, they source chicken that is naturally grown and fed on a natural plant forward diet, no hormones (激素) or additives — that’s used in many ways throughout menus from a simple grilled chicken breast to bone soup. Nothing goes to waste.
When they do have waste, even if minimal, they shift it from landfills to transform it into compost (堆肥) that’s then used across the Walt Disney World property. They also support Second Harvest, a local community food bank where healthy produce, prepared, but not served, meals eatable for human consumption are donated. Disney also works with pig farmers when they can’t distribute foods past the point of safety for human consumption. Besides, wildlife reservations love to get the meat because tigers and wild cats can still eat that.
Their operations are “on a path to a sustainable zero waste kitchen of tomorrow” where chefs learn the full-life cycle of plants from seed to plate and gain a better understanding and appreciation for the product and their craft.
Golden Oak at Disney has millions of bees that produce up to 300 pounds of honey per year, plus those bees help with cross pollination (授粉) of their gardens on a daily basis. They advocate a culture that helps develop not only the quality of food, but an appreciation for nature.
1. Where did Michael Gonsalves’ idea about cuisine come from?| A．His mom’s suggestions. | B．His dream of becoming a chef. |
| C．His interest in delicious food. | D．His labor experience as a child. |
| A．They are grilled to eat. | B．They are used to the fullest. |
| C．They are divided into groups. | D．They are selected by quality. |
| A．Give examples about zero waste. |
| B．Introduce the unique habit of wildlife. |
| C．Stress the importance of natural food. |
| D．Explain the operation mode of the food bank. |
| A．Disney World:New Cuisine Road |
| B．Michael Gonsalves:Creative Chef |
| C．Michael Gonsalves:Advocate of Food Diversity |
| D．Disney World:Pioneer in Environmental Protection |
The Xi’an City Wall is the most complete city wall that has survived China’s long history. It
We accessed the wall through the South Gate. The wall is 12 meters high and from here you can see streams of people moving inside and outside the City Wall.
After
We
