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1、Candidate name_ INTERNATIONAL ENGLISH LANGUAGE TESTING SYSTEM 0381/1 Academic ReadingPRACTICE MATERIALS 1hourAdditional materials: Answer sheet for Listening and Reading Time 1hourINSTRUCTIONS TO CANDIDATES Do not open this question paper until you are told to do so.Write your name and candidate num
2、ber in the spaces at the top of this page.Read the instructions for each part of the paper carefully.Answer all the questions.Write your answers on the answer sheet. Use a pencil.You must complete the answer sheet within the time limit.At the end of the test, hand in this question paper and your ans
3、wer sheet.INFORMATION FOR CANDIDATESThere are 40 questions on this question paper.Each question carries one mark.2READING PASSAGE 1You should spend about 20 minutes on Questions 1-13, which are based on Reading Passage 1 on pages 3 and 4.Questions 1-6Reading Passage 1 has six paragraphs, A-F.Choose
4、the correct heading for each paragraph from the list of headings below.Write the correct number, i-ix, in boxes 1-6 on your answer sheet.List of Headings The appearance and location of different seaweeds The nutritional value of seaweeds How seaweeds reproduce and grow How to make agar from seaweeds
5、 The under-use of native seaweeds Seaweed species at risk of extinction Recipes for how to cook seaweeds The range of seaweed products Why seaweeds dont sink or dry out1 Paragraph A2 Paragraph B3 Paragraph C4 Paragraph D5 Paragraph E6 Paragraph F3Seaweeds of New ZealandA Seaweed is a particularly wh
6、olesome food, which absorbs and concentrates traces of a wide variety of minerals necessary to the bodys health. Many elements may occur in seaweed-aluminum, barium, calcium, chlorine, copper, iodine and iron, to name but a few-traces normally produced by erosion and carried to the seaweed beds by r
7、iver and sea currents. Seaweeds are also rich in vitamins; indeed, Inuits obtain a high proportion of their bodily requirements of vitamin C from the seaweeds they eat. The health benefits of seaweed have long been recognized. For instance, there is a remarkably low incidence of goiter among the Jap
8、anese, and also among New Zealands indigenous Maori people, who have always eaten seaweeds, and this may well be attributed to the high iodine content of this food. Research into historical Maori eating customs shows that jellies were made using seaweeds, nuts, fuchsia and tutu berries, cape goosebe
9、rries, and many other fruits both native to New Zealand and sown there from seeds brought by settlers and explores. As with any plant life, some seaweeds are more palatable than others, but in a survival situation, most seaweeds could be chewed to provide a certain sustenance.B New Zealand lays clai
10、m to approximately 700 species of seaweed, some of which have no representation outside that country. Of several species grown worldwide, New Zealand also has a particularly large share. For example, it is estimated that New Zealand has some 30 species of Gigartina, a close relative of carrageen of
11、Irish moss. These are often referred to as the New Zealand carrageens. The substance called agar which can be extracted from these species gives them great commercial application in the production of seameal, from which seameal custard (a food product) is made, and in the canning, paint and leather
12、industries. Agar is also used in the manufacture of cough mixtures, cosmetics, confectionery and toothpastes. In fact, during World War II, New Zealand Gigartina were sent to Australia to be used in toothpaste.C New Zealand has many of the commercially profitable red seaweeds, several species of whi
13、ch are a source of agar ( Pterocladia, Gelidium, Chondrus, Gigartina). Despite this, these seaweeds were not much utilized until several decades ago. Although distribution of the Gigartina is confined to certain areas according to species. And even then, the east coast, and the area around Hokianga,
14、 have a considerable supply of the two species of Pterocladia from which agar is also made. New Zealand used to import the Northern Hemisphere Irish moss ( Chondrus crispus) from England and ready-made agar from Japan.D Seaweeds are divided into three classes determined by colour-red, brown and gree
15、n-and each tends to live in a specific position. However, expect for the unmistakable sea lettuce (Ulva), few are totally one colour; and especially when dry, some species can change color significantly-a brown one may turn quite black, or a red one appear black, brown, pink or purple. Identification is nevertheless facilitated by the fact that the factors which determine where a seaweed will grow are quite precise, and they tend therefore to occur in very well-defined zones. Altho
