Sugar tastes sweet because of thousands of receptors on the tongue which connect the substance with the brain. The taste of sweetness is universally accepted as the most pleasurable known, although it is a fructose. Abundant is the most common occurring sugar, (1)______ of which include fruit and honey. Sucrose, which supplies glucose to the body, is (2)______  from the sugar cane plant, and white sugar (pure sucrose) is used by food technologists to (3)______ sweetness in other substances. Approximately a dozen artificial sweeteners have been discovered; one of the earliest was Sorbitol from France.

Manufacturers add large amounts of sugar to foodstuffs but never more than the (4)______ required to produce the optimum pleasurable taste. Surprisingly, this amount is similar for different people and in different cultures. No one has (5)______ discovered a way to predict whether a substance will taste sweet, and it was by chance alone that all the man-made chemical sweeteners were found to be sweet.

Điền vào số 3

A. smell

B. detect

C. taste

D. measure

Sugar tastes sweet because of thousands of receptors on the tongue which connect the substance with the brain. The taste of sweetness is universally accepted as the most pleasurable known, although it is a fructose. Abundant is the most common occurring sugar, (1)______ of which include fruit and honey. Sucrose, which supplies glucose to the body, is (2)______  from the sugar cane plant, and white sugar (pure sucrose) is used by food technologists to (3)______ sweetness in other substances. Approximately a dozen artificial sweeteners have been discovered; one of the earliest was Sorbitol from France.

Manufacturers add large amounts of sugar to foodstuffs but never more than the (4)______ required to produce the optimum pleasurable taste. Surprisingly, this amount is similar for different people and in different cultures. No one has (5)______ discovered a way to predict whether a substance will taste sweet, and it was by chance alone that all the man-made chemical sweeteners were found to be sweet.

Điền vào số 2

A. drawn

B. extracted

C. cited

D. made

Sugar tastes sweet because of thousands of receptors on the tongue which connect the substance with the brain. The taste of sweetness is universally accepted as the most pleasurable known, although it is a fructose. Abundant is the most common occurring sugar, (1)______ of which include fruit and honey. Sucrose, which supplies glucose to the body, is (2)______  from the sugar cane plant, and white sugar (pure sucrose) is used by food technologists to (3)______ sweetness in other substances. Approximately a dozen artificial sweeteners have been discovered; one of the earliest was Sorbitol from France.

Manufacturers add large amounts of sugar to foodstuffs but never more than the (4)______ required to produce the optimum pleasurable taste. Surprisingly, this amount is similar for different people and in different cultures. No one has (5)______ discovered a way to predict whether a substance will taste sweet, and it was by chance alone that all the man-made chemical sweeteners were found to be sweet.

Điền vào số 1

A. roots

B. origins

C. sources

D. places

Sugar tastes sweet because of thousands of receptors on the tongue which connect the substance with the brain. The taste of sweetness is universally accepted as the most pleasurable known, although it is a fructose. Abundant is the most common occurring sugar, (1)______ of which include fruit and honey. Sucrose, which supplies glucose to the body, is (2)______  from the sugar cane plant, and white sugar (pure sucrose) is used by food technologists to (3)______ sweetness in other substances. Approximately a dozen artificial sweeteners have been discovered; one of the earliest was Sorbitol from France.

Manufacturers add large amounts of sugar to foodstuffs but never more than the (4)______ required to produce the optimum pleasurable taste. Surprisingly, this amount is similar for different people and in different cultures. No one has (5)______ discovered a way to predict whether a substance will taste sweet, and it was by chance alone that all the man-made chemical sweeteners were found to be sweet.

Điền vào số 4

A. maximum

B. excess

C. extremity

D. limit

dịch bài này hộ mk vs

Chocolate

We now think of chocolate as sweet, but once it was bitter. We think of it as a candy, but once it was a medicine. Today, chocolate can be a hot drink, a frozen dessert, or just a snack. Sometimes it’s an ingredient in the main course of a meal. Mexicans make a hot chocolate sauce called mole and pour it over chicken. The Mexicans also eat chocolate with spices like chili peppers.

Chocolate is a product of the tropical cacao tree. The beans taste so bitter that even the monkeys say “Ugh!” and run away. Workers must first dry and then roast the beans. This removes the bitter taste.

The word “chocolate” comes from a Mayan word. The Mayas were an ancient people who once lived in Mexico. They valued the cacao tree. Some used the beans for money, while others crushed them to make a drink.

When the Spaniards came to Mexico in the sixteenth century, they started drinking cacao too. Because the drink was strong and bitter, they thought it was a medicine. No one had the idea of adding sugar. The Spaniards took some beans back to Europe and opened cafes. Wealthy people drank cacao and said it was good for the digestion.

In the 1800s, the owner of a chocolate factory in England discovered that sugar removed the bitter taste of cacao. It quickly became a cheap and popular drink. Soon afterwards, a factory made the first solid block of sweetened chocolate. Later on, another factory mixed milk and chocolate together. People liked the taste of milk chocolate even better.

Besides the chocolate candy bar, one of the most popular American snacks is the chocolate chip cookie. Favorite desserts are chocolate cream pie and, of course, an ice cream sundae with hot fudge sauce.

I. Put one suitable word in each gap in the following text.

Enjoyment is what drinking wine is all about. However, the more you know, …………… (1) easier it becomes to select the right wines for you or your guests. Wine is basically grape juice to …………… (2) yeast has been added causing it to ferment and produce alcohol. Alcohol is flavourless, so there must be something more …………… (3) wine than this. Many of the secrets of wine lie within the grape. Its pulp is a sugar solution which contains the things that give a wine its fruity flavour. In a dry wine, most of a grape’s sugar has been converted …………… (4) alcohol. In a sweet one, more sugar is left. This can be felt on the …………… (5) of the tongue. The pulp also contains acidity which gives the wine ‘’crispness’’ that makes the mouth water. Too much …………… (6) it can make you wince, too little and the wine could taste dull. The skin contains flavour and tannin. Tannin produces a tingling sensation in the gums and gives a wine firmness. White grapes have their skins removed before fermentation so tannin is only really found in red wines. The pulp of black and white grapes is …………… (7) same pale colour. The fact that the skins of black grapes are left on …………… (8) the wine is fermented gives red wine its colour. The wines which are often considered to be the best are …………… (9) where all the elements balance one another. There are many grape varieties grown in many climates which influence the emphasis given to these features and this is …………… (10) wines can be so wonderfully different.  

Supply the correct form of the words in brackets:
1. The soup had a very ___________ taste ( SALT)
2. She covered the cake with a __________ of sugar and whites of eggs. (MIX)
3. Most children enjoy eating ____________ chicken and French fries. (FRY)
4. The pineapple was sweet and __________ (JUICE)
5. Meats and fish are __________ used in all Vietnamese cooking. ( COMMON)
6. The chicken meat is __________ and cut into thin slices. (BONE)
7. It took about 30 minutes of _____________ and 40 minutes of baking. (PREPARE)
8. The sauce itself was ____________ and slightly sweet. ( FRAGRANCE)

Read the following passage and mark the letter A, B, C, or D on your answer sheet to indicate the correct answer to each of the questions.

The brain of the average human weighs approximately 14 kilograms and consists of three main parts-the cerebrum, the cerebellum, and the brain stem. The cerebrum is by far the largest of the three parts, taking up 85% of the brain by weight. The outside layer of the cerebrum, 5 the cerebral cortex, is a grooved and bumpy surface covering the nerve cells beneath. The various sections of the cerebrum are the sensory cortex, which is responsible for receiving and decoding sensory messages from throughout the body; the motor cortex, which sends action instructions to the skeletal muscles; and the association 10 cortex, which receives, monitors, and processes information. It is in the association cortex that the processes that allow humans to think take place.

The cerebellum, located below the cerebrum in the back part of the skull, is the section of the brain that controls balance and posture. The brain stem connects the cerebrum and the 15 spinal cord. It controls various body processes such as breathing and heartbeat.

Question: The passages states that the most massive part of the brain is the _____

A. cerebellum

B. brain stem

C. cerebral cortex

D. cerebrum

Read the following passage and mark the letter A, B, C, or D on  your answer sheet to indicate the correct answer to each of the questions from 43 to 52.

A rather surprising geographical feature of Antarctica is that a huge freshwater, one of the world’s largest and deepest, lies hidden there under four kilometers of ice. Now known as Lake  Vostok, this huge body of water is located under the ice block that comprises Antarctica. The lake is able to exist in its unfrozen state beneath this block of ice because its waters are warned by geothermal heat from the earth’s core. This thick glacier above Lake Vostok actually insulates it from frigid temperatures (the lowest ever recorded on Earth) on the surface.

The lake was first discovered in the 1970s while a research team was conducting an aerial survey of the area. Radio waves from the survey equipment penetrated the ice and revealed a body of water of indeterminate size. It was not until much more recently that data collected by satellite made scientists aware of the tremendous size of the lake; satellite-borne radar detected an extremely flat region where the ice remains level because it is floating on the water of the lake.

The discovery of such a huge fresh water lake trapped under Antarctica is of interest to the scientific community because of the potential that the lake contains ancient microbes that have survived for thousands upon thousands of years, unaffected by factors such as nuclear fallout and elevated ultraviolet light that have conducting research on the lake in such a harsh climate and in the problems associated with obtaining uncontaminated sampled from the lake without actually exposing the lake to contamination. Scientists are looking for possible ways to accomplish this

Which of the following is closest in meaning to “ Frigid” in the first paragraph?

A. extremely cold           

B. never changing          

C. quite harsh                

D. rarely recorded