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.
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’?
作答原則首先就題幹之敘述, 仔細檢視問題為何, 再根據核心關鍵詞, 進行原文定位, 尋索正確答案.
1. 根據作者, 在烹調食物時, 使用香料可以幫助人們避免什麼?
關鍵字: use of spices in cooking / avoid
B段落訊息: 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.
許多對於香味植物造成危害的生物也同樣會攻擊人類, 尤其是細菌或黴菌真
菌 (fungi). 因此, 假如香味殺死這些生物或抑制其毒性之產生, 那麼食物中使用香 料可以降低染患食物中毒的機會.
菌 (fungi). 因此, 假如香味殺死這些生物或抑制其毒性之產生, 那麼食物中使用香 料可以降低染患食物中毒的機會.
答案為 food poisoning .
2. 哪一種食物時常含有稱為 “quatre
epices” 的香料.
關鍵詞: quatre epices .
原文定位: D 段: 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.
有個有趣的例子, 就是法國 “quatre epices” (胡椒(pepper), 丁香 (clove), 薑
(ginger), 及肉豆蔻(nutmeg), 這些時常被使用於製作香腸. 香腸是一個利於細菌增長的媒介, 並與臘腸桿菌中毒所導致之死亡原因有關, 因此在香料中, 這些抗菌的化合物在香腸製作中使用之價值就極為明顯.
答案為sausages .
戴爾美語榮獲台灣區托福、GRE、雅思三考場，原地上課考試
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