Environmental pollution is contamination of air, water and land from (23) ___________ waste. Air pollution is the release of chemicals and particles into the (24) ___________. Water pollution includes surface runoff, leakage into groundwater, liquid spills, wastewater discharge and littering. If toxins (25) ___________ on the ground or if an underground storage tank leaks, the soil can become contaminated. Well-known contaminates include herbicides and pesticides.

Environmental pollution can have deadly effects (26) ___________ humans and ecosystems. Pollution leads to the depletion of the ozone layer, global warming and climate change. In conclusion, pollution is a serious problem in many parts of (27) ___________ world, especially in developing countries.

 A.

man-making

 B.

man-done

 C.

man-doing

 D.

man-made

câu 23 ạ

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

All foods contain water - cabbage and other leaf vegetables contain 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 ot her 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 sulphur 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 increasing 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°C at entry to about 45°C 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 horizontal steel cylinder or 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 are 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 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.

This passage is mainly ______.

A. argumentative

B. analytical

C. informative

D. fictional

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.

As a result of pollution, Lake Erie, on the borders of the USA and Canada, is now without any living things. Pollutions in water are not simply a matter of “poisons” killing large numbers of fish overnight. Very often the effects of pollution are not noticed for many months or years because the first organisms to be affected are either plants or plankton. But these organisms are the food of fish and birds and other creatures. When this food disappears, the fish and birds die in this way a whole food chain can be wiped out, and it is not until dead fish and water birds are seen at the river’s edge or on the sea shore that people realize what is happening. Where do the substances which pollute the water come from? There are two main sources – sewage and industrial waste. As more detergent is used in the home, so more of it is finally put into our rivers, lakes and seas.

Detergents harm water birds dissolving the natural substance which keep their feather waterproof. Sewage itself, if it is not properly treated, makes the water dirty and prevents all forms of life in rivers and the sea from receiving the oxygen they need. Industrial waste is even more harmful since there are many high poisonous things in it, such as copper and lead. So, if we want to stop this pollution, the answer is simple, sewage and industrial waste must be made clean before flowing into the water. It may already be too late to save some rivers and lakes, but others can still be saved if the correct action is taken at once.

Pollution in water is noticed ______.

A. when the first organisms is affected

B. as soon as the balance of nature is destroyed.

C. when poisons are poured into water

D. when a good many fish and birds die

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

All foods contain water - cabbage and other leaf vegetables contain 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 ot her 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 sulphur 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 increasing 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°C at entry to about 45°C 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 horizontal steel cylinder or 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 are 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 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.

The final product of the process of drying liquids that uses the first method will be ______.

A. small flakes

B. fine powder

C. dried soup

D. recognizable pieces

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 following questions from 31 to 35:

Centuries ago, man discovered that removing moisture from food helped to preserve it, and that the easiest way to do this was to expose the food to sun and wind. In this way the North American Indians produced pemmican (dried meat ground into powder and made into cakes), the Scandinavians made stock fish and the Arabs dried dates and apricots.

All foods contain water - cabbage and other leaf vegetables contain 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 sulphur 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 increasing 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°C at entry to about 45°C 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 horizontal steel cylinder or 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 are 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 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.

This passage is mainly ________.

A. informative

B. fictional

C. argumentative

D. anal ytical

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

All foods contain water - cabbage and other leaf vegetables contain 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 ot her 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 sulphur 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 increasing 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°C at entry to about 45°C 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 horizontal steel cylinder or 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 are 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 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.

The word “checked” in the second paragraph is closest in meaning to ______.

A. reduced considerably

B. put a tick

C. examined carefully

D. motivated to develop

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

All foods contain water - cabbage and other leaf vegetables contain 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 ot her 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 sulphur 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 increasing 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°C at entry to about 45°C 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 horizontal steel cylinder or 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 are 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 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.

In the process of drying certain kinds of fruits, sulphur fumes help ______

A. remove their wax coating

B. kill off bacteria

C. maintain their color

D. crack their skin

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

All foods contain water - cabbage and other leaf vegetables contain 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 ot her 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 sulphur 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 increasing 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°C at entry to about 45°C 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 horizontal steel cylinder or 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 are 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 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.

What is the main idea of the passage?

A. Advantages of dried foods.

B. Water: the main component of food

C. Mechanization of drying foods.

D. Different methods of drying foods.

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 28 to 35.

Garbage cans are not magical portals. Trash does not disappear when you toss it in a can. Yet, the average American throws away an estimated 1,600 pounds of waste each year. If there are no magic garbage fairies, where does all that trash go? There are four methods to managing waste:

Recycling, landfilling, composting, and incinerating. Each method has its strengths and weaknesses. Let’s take a quick look at each.

Recycling is the process of turning waste into new materials. For example, used paper can be turned into paperboard, which can be used to make book covers. Recycling can reduce pollution, save materials, and lower energy use. Yet, some argue that recycling wastes energy. They believe that collecting, processing, and converti g waste uses more energy than it saves. Still, most people agree that recycling is better for the planet

than landfilling.

Landfilling is the oldest method of managing waste. In its simplest form, landfilling is when people bury garbage in a hole. Over time the practice of landfilling has advanced. Garbage is compacted before it is thrown into the hole. In this way more garbage can fit in each landfill. Large liners are placed in the bottom of landfills so that toxic garbage juice doesn't get into the ground water. Sadly, these liners don't always work. Landfills may pollute the local water supply. Not to mention that all of that garbage stinks. Nobody wants to live next to a landfill. This makes it hard to find new locations for landfills.

Compositing is when people pile up organic matter, such as food waste, and allow it to decompose. The product of this decomposition is compost. Compost can be added to the soil to make the soil richer and better for growing crops. While composting is easy to do onsite somewhere, like home or school, it's hard to do after the garbage gets all mixed up. This is because plastic and other inorganic materials must be removed from the compost pile or they will pollute the soil. There's a lot of plastic in garbage, which makes it hard to compost on a large scale.

One thing that is easier to do is burning garbage. There are two main ways to incinerate waste. The first is to create or harvest a fuel from the waste, such as methane gas, and burn the fuel. The second is to burn the waste directly. The heat from the incineration process can boil water, which can power steam generators. Unfortunately, burning garbage pollutes the air. Also, some critics worry that incinerators destroy valuable resources that could be recycled.

Usually, the community in which you live manages waste. Once you put your garbage in that can, what happens to fit is beyond your control. But you can make choices while it is still in your possession. You can choose to recycle, you can choose to compost, or you can choose to let someone else deal with it. The choice is yours.

Question 35: Which conclusion could be drawn from the passage?

A. Recycling is without a doubt the best way to handle waste.

B. Each method of waste management has its drawbacks.

C. Incineration is the best way to process waste.

D. All large cities should create massive compost piles.