[分享] 戴爾美語考題分享
B We hypothesized initially that the benefit of spices might lie in their
anti-microbial properties. Those compounds in spice plants which give them
their distinctive flavors probably first evolved to fight enemies such as
plant-eating insects, fungi, and bacteria. Many of the organisms which
afflict spice plants attack humans too, in particular the bacteria and
fungi that live on and in dead plant and animal matter.
So if spices kill these organisms, or inhibit their production of toxins,
spice use in food might reduce our own chances of contracting food
poisoning.
D Studies also show that when combined, spices exhibit even greater
anti-bacterial properties than when each is used alone.
This is interesting because the food recipes we used in our sample specify
an average of four different spices. Some spices are so frequently combined
that the blends have acquired special names, such as 'chili powder'
(typically a mixture of red pepper, onion, paprika, garlic, cumin and
oregano) and 'oriental five spice' (pepper, cinnamon, anise,
fennel and cloves).One intriguing example is the French 'quatre epices'
(pepper, cloves, ginger and nutmeg) which is often used in making sausages.
Sausages are a rich medium for bacterial growth, and have frequently been
implicated as the source of death from the botulism toxin, so the value of
the anti-bacterial compounds in spices used for sausage preparation is
obvious.
Questions 1-2
Answer the questions below with words taken from the passage.
Use NO MORE THAN TWO WORDS for each answer.
1. According to the writers, what might the use of spices in cooking help
people to avoid?
2. Which food often contains a spice known as 'quatre epices'?
詳細解答請參考:http://allenglishielts.blogspot.tw/2015/07/ielts-reading.html
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