内容正文:
课时分层作业(二)
Ⅰ.单句语法填空
1.It's standard practice for a company like this one to employ(employ) a security officer.
2.We couldn't help wondering how long it would take to get(get) there.
3.They often seem to dislike(dislike) being questioned.
4.His new idea was to make(make) the shell shape on the roof into the shape of a ball.
5.It is essential to know(know) something about a computer.
6.Young Werther threw himself(him) into nature to feel the force of life and the joy of living.
7.He has told me his plans and he's made a good impression(impress) on me.
8.It is our duty to keep(keep) our environment clean and tidy.
9.It's possible to give(give) without loving,but it is not possible to love without giving.
10.Her job is to look(look) after the children.
Ⅱ.阅读理解
Few people can resist the lure (诱惑) of a delicious ice cream, especially on a hot day.The only thing that spoils the fun is that the treat is hard to enjoy slowly,often ending up with a sticky, melted mess.Now, researchers from Colombia's Pontificia Bolivariana University may have found an unlikely partner to help solve this ageold problem—cellulose fiber (纤维素) extracted from banana plant waste.
Bananas, as you probably know, grow in bunches on a treelike plant.Each bunch is attached to a central stalk, called a rachis (叶轴),which is thrown once the fruit has been harvested.The team, led by Dr.Rotin Zuluaga Gallego, began by extracting cellulose nanofibrils (CNFs) from powdered rachis.The tasteless, odorless macro fibers, thousands of times smaller than the width of a human hair, were then added in various concentrations to 100 grams of ice cream mix.
With the right amount of CNFs mixed in, the dessert lasted longer in its frozen state than conventional ice cream, extending both its shelf life and the amount of time the treat can be enjoyed.Even more exciting was that the fibers increased the stickiness of lowfat ice cream to levels higher than the fullfat one.Since this is what determines the frozen treat's c