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TEXT B Centuries ago, man discovered that removing moisture from food helps to preserve it, and that the easiest way to do this is to expose the food to sun and wind. In this way the North American Indians produce pemmican (dried meat ground into powder and made into cakes), the Scandinavians make stockfish and the Arabs dried dates and "apricot leather". All foods including water — cabbage and other leaf vegetables contains 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 sulfur 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 as to increase 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℃ at entry to about 43℃ 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 steel cylinder 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 axe 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 the 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. Usually it is just a case of replacing the dried-out moisture with boiling water. The open-air method of drying food ______.
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TEXT B Centuries ago, man discovered that removing moisture from food helps to preserve it, and that the easiest way to do this is to expose the food to sun and wind. In this way the North American Indians produce pemmican (dried meat ground into powder and made into cakes), the Scandinavians make stockfish and the Arabs dried dates and "apricot leather". All foods including water — cabbage and other leaf vegetables contains 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 sulfur 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 as to increase 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℃ at entry to about 43℃ 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 steel cylinder 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 axe 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 the 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. Usually it is just a case of replacing the dried-out moisture with boiling water. Nowadays vegetables are most commonly dried ______.
TEXT D Federal officials should consider reopening public access to about three dozen Web sites withdrawn from the Internet after the Sept. 11, 2001, attacks, a government-financed study says, because the sites pose little or no risk to homeland security. The Rand Corp. said the overwhelming majority of federal Web sites that reveal information about airports, power plants, military bases and other potential terrorist targets need not be censored because similar or better information is easily available elsewhere. Rand identified four Web pages that might merit the restrictions imposed after the attacks. "It’s a good time to take a closer look at the choices that they made at the time," said John Baker, principal author of the study, which was funded by the National Geospatial-Intelligence Agency, the government’s intelligence mapping agency. Advocates of open government said the report shows the Bush administration acted rashly after the suicide attacks when it scrubbed numerous government Web sites. Who is the main author of the study
TEXT IMargaret Mee: English Explorer and Painter of Amazon FloraBorn in Chesham, England, in May 1909Studied at St Martins School of Art and later at the Camber well School of Art.Went to Brazil with her husband Greville, a commercial artist, in 1952.Made her first expedition to the Amazon in 1956 at the age of 47.Made 15 further expeditions to the Amazon. The last expedition took place in May 1988.She never painted or drew from photographs. She painted what she saw.She published two books of her paintings in 1968 and 1980.She achieved an ambition of 36 years to paint the night-flowing Amazon Moonflower only in 1988.her diaries, in Search of the flowers of the Amazon Forest, were published in 1988.A botanist who knew her well described her as follows: "Many people have traveled Amazonian waters, many people have painted Amazonian plants, but Margaret Mee outranks those other travelers and artists simply because she, with her watercolors, went, saw, and conquered the region. She has been able to fill her subjects with the reality of their environment. Margaret Mee went on her first expedition to the Amazon in ______
SECTION C NEWS BROADCAST Question 21 and 22 are based on the following news. At the end of the news item, you will be given 10 seconds to answer the question.Now listen to the news. When did the black miners riot
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