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  • Bacteriaare the second smallest living things on Earth with only viruses being smaller. They are very small organisms which usually consist of only a single cell. They do not have chlorophyll that is found in plants which allow for the production of food. If one million of the tiny bacteria were laid end-to-end, they would only measure about two inches. The word bacteria is plural, and bacteriumdescribes a single organism. An amateur scientist named Anton van Leeuwenhoekwas the first person to see bacteria and other tiny organisms under a microscope. Though tiny, they are found everywhere. Bacteria is found in the air, soil, and water, as well as inside and outside of the human body. They reproduce quickly if the conditions are right. Millions of the tiny organisms can form in a space as small as a drop of water. [A] Bacteria are usually placed in three categories depending on their shapes. The can be described a spherical (like a football), rod-like, or shaped like a spiral or corkscrew. There are also some bacteria shaped like a comma used in writing, but much smaller. There is helpful bacteria and harmful bacteria. Some can improve human life, but others can cause diseases. In addition, there are many more that simply have no effect on humans. [B] The helpful bacteria assist with the digestion of foods in several kinds of animals including cows, deer, sheep and others. The bacteria help break down some of the foods the animals eat. In humans, a bacteria called E. coli also occur in the digestive system breaking down many kinds of foods. It is responsible for producing vitamin K and certain b vitamins. [C] Other bacteria are decomposersin the food chain, which attack dead animals and break them down. They are then used as nutrients by plants. Bacteria is also part of the production of many foods eaten by people. Bacteria causes milk to become sour which helps in the production of buttermilk, cottage cheese, and yogurt. Bacteria is involved in the production of sauerkraut and vinegar too. [D] It can directly attack the tissues in a plant or animal. Sometimes fruits or vegetables become discolored due the attack by bacteria. Bacteria can also cause harm organisms by releasing chemicals that are poisonous to plants and animals. One type is responsible for a disease known as tetanus, which can paralyze the muscles of a person. The condition when this occurs is called lockjaw. Finally, the worst type of food poisoning is caused by a bacterium releasing a toxin. This type of food poisoning is called botulism. There are also harmful bacteria living on the skin, but are not dangerous unless they enter the bloodstream through a cut in the skin. If E. coli, though helpful with digestion, enters the bloodstream it can cause cramping, diarrhea and maybe even death. Methods to destroy bacteria include freezing and drying during food preservation or through pasteurization, which is the process of heating food to a specific temperature for a period of time. This is how bacteria are killed during the processing of milk. In summary, bacteria are everywhere and can be harmful or helpful to humans and other organisms. Which of the following best describes Anton van Leeuwenhoek?

Bacteriaare the second smallest living things on Earth with only viruses being smaller. They are very small organisms which usually consist of only a single cell. They do not have chlorophyll that is found in plants which allow for the production of food. If one million of the tiny bacteria were laid end-to-end, they would only measure about two inches. The word bacteria is plural, and bacteriumdescribes a single organism. An amateur scientist named Anton van Leeuwenhoekwas the first person to see bacteria and other tiny organisms under a microscope. Though tiny, they are found everywhere. Bacteria is found in the air, soil, and water, as well as inside and outside of the human body. They reproduce quickly if the conditions are right. Millions of the tiny organisms can form in a space as small as a drop of water. [A] Bacteria are usually placed in three categories depending on their shapes. The can be described a spherical (like a football), rod-like, or shaped like a spiral or corkscrew. There are also some bacteria shaped like a comma used in writing, but much smaller. There is helpful bacteria and harmful bacteria. Some can improve human life, but others can cause diseases. In addition, there are many more that simply have no effect on humans. [B] The helpful bacteria assist with the digestion of foods in several kinds of animals including cows, deer, sheep and others. The bacteria help break down some of the foods the animals eat. In humans, a bacteria called E. coli also occur in the digestive system breaking down many kinds of foods. It is responsible for producing vitamin K and certain b vitamins. [C] Other bacteria are decomposersin the food chain, which attack dead animals and break them down. They are then used as nutrients by plants. Bacteria is also part of the production of many foods eaten by people. Bacteria causes milk to become sour which helps in the production of buttermilk, cottage cheese, and yogurt. Bacteria is involved in the production of sauerkraut and vinegar too. [D] It can directly attack the tissues in a plant or animal. Sometimes fruits or vegetables become discolored due the attack by bacteria. Bacteria can also cause harm organisms by releasing chemicals that are poisonous to plants and animals. One type is responsible for a disease known as tetanus, which can paralyze the muscles of a person. The condition when this occurs is called lockjaw. Finally, the worst type of food poisoning is caused by a bacterium releasing a toxin. This type of food poisoning is called botulism. There are also harmful bacteria living on the skin, but are not dangerous unless they enter the bloodstream through a cut in the skin. If E. coli, though helpful with digestion, enters the bloodstream it can cause cramping, diarrhea and maybe even death. Methods to destroy bacteria include freezing and drying during food preservation or through pasteurization, which is the process of heating food to a specific temperature for a period of time. This is how bacteria are killed during the processing of milk. In summary, bacteria are everywhere and can be harmful or helpful to humans and other organisms. Which of the following best describes Anton van Leeuwenhoek?

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Câu hỏi:

Bacteriaare the second smallest living things on Earth with only viruses being smaller. They are very small organisms which usually consist of only a single cell. They do not have chlorophyll that is found in plants which allow for the production of food. If one million of the tiny bacteria were laid end-to-end, they would only measure about two inches. The word bacteria is plural, and bacteriumdescribes a single organism.
An amateur scientist named Anton van Leeuwenhoekwas the first person to see bacteria and other tiny organisms under a microscope. Though tiny, they are found everywhere. Bacteria is found in the air, soil, and water, as well as inside and outside of the human body. They reproduce quickly if the conditions are right. Millions of the tiny organisms can form in a space as small as a drop of water.
[A] Bacteria are usually placed in three categories depending on their shapes. The can be described a spherical (like a football), rod-like, or shaped like a spiral or corkscrew. There are also some bacteria shaped like a comma used in writing, but much smaller. There is helpful bacteria and harmful bacteria. Some can improve human life, but others can cause diseases. In addition, there are many more that simply have no effect on humans.
[B] The helpful bacteria assist with the digestion of foods in several kinds of animals including cows, deer, sheep and others. The bacteria help break down some of the foods the animals eat. In humans, a bacteria called E. coli also occur in the digestive system breaking down many kinds of foods. It is responsible for producing vitamin K and certain b vitamins.
[C] Other bacteria are decomposersin the food chain, which attack dead animals and break them down. They are then used as nutrients by plants. Bacteria is also part of the production of many foods eaten by people. Bacteria causes milk to become sour which helps in the production of buttermilk, cottage cheese, and yogurt. Bacteria is involved in the production of sauerkraut and vinegar too.
[D] It can directly attack the tissues in a plant or animal. Sometimes fruits or vegetables become discolored due the attack by bacteria. Bacteria can also cause harm organisms by releasing chemicals that are poisonous to plants and animals. One type is responsible for a disease known as tetanus, which can paralyze the muscles of a person. The condition when this occurs is called lockjaw. Finally, the worst type of food poisoning is caused by a bacterium releasing a toxin. This type of food poisoning is called botulism.
There are also harmful bacteria living on the skin, but are not dangerous unless they enter the bloodstream through a cut in the skin. If E. coli, though helpful with digestion, enters the bloodstream it can cause cramping, diarrhea and maybe even death.
Methods to destroy bacteria include freezing and drying during food preservation or through pasteurization, which is the process of heating food to a specific temperature for a period of time. This is how bacteria are killed during the processing of milk.
In summary, bacteria are everywhere and can be harmful or helpful to humans and other organisms.
Which of the following best describes Anton van Leeuwenhoek?

A.The inventor of bacteria

B. Discovered bacteria on the body

C. First person to see a virus under a microscope

Đáp án chính xác

D. First person to see bacteria under a microscope

Trả lời:

Điều nào sau đây mô tả đúng nhất về Anton van Leeuwenhoek?
A. Người phát minh ra vi khuẩn
B. Phát hiện vi khuẩn trên cơ thể
C. Người đầu tiên nhìn thấy vi rút dưới kính hiển vi
D. Người đầu tiên nhìn thấy vi khuẩn dưới kính hiển vi
Thông tin: An amateur scientist named Anton van Leeuwenhoek was the first person to see bacteria and other tiny organisms under a microscope.
Tạm dịch: Một nhà khoa học nghiệp dư tên là Anton van Leeuwenhoek là người đầu tiên nhìn thấy vi khuẩn và các sinh vật nhỏ bé khác dưới kính hiển vi.
Đáp án cần chọn là: C

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  1. Read the message and choose the best answer. Antioxidants are substances – artificial or natural – that prevent and slow cell and tissue damage by attacking free radicals, which are molecules that have an unpaired electron. Free radicals are natural byproducts of our metabolism and are also generated in response to environmental stressors, such as exposure to pollution, X-rays or cigarette smoke. In high quantities, free radicals can cause oxidative stress, which is when the body has too many free radicals that start to destroy DNA, fatty tissue and proteins. [A] Unlike free radicals, antioxidants have extra electrons. This means that they can pass their surplus electrons to free radicals, stabilizing the free radicals so they can no longer damage the body's cells and tissues. In doing so, antioxidants ward off or slow oxidative stress, preventing serious illnesses. Oxidative stress has been linked with illnesses such as cancer, heart disease and some neurodegenerative diseases, including Alzheimer's and Parkinson's disease. The best way to increase antioxidants in the body and maintain a healthy balance of free radicals is to incorporate antioxidant-rich foods into your diet. [B] The term “antioxidant” is often used to describe different foods, but it more accurately describes chemical property. Any substance that can strip free radicals of their damaging properties is considered an antioxidant. Researchers have discovered hundreds of substances that fit the antioxidant description, and there are perhaps thousands more. Vitamin C and vitamin E are two of the most common antioxidants found in food. In addition to fighting free radicals, vitamin C supports the immune system and helps repair bones, teeth and cartilage. Vitamin E is a powerful tool in maintaining eye health, producing hormones that regulate blood pressure and repairing muscles after exercise. Carotenoids- a class of compounds found in fruits and vegetables that are red, orange and yellow – are also well-known antioxidants. Antioxidant carotenoids include beta-carotene, lycopene, lutein and zeaxanthin. However, taking high doses of some carotenoid supplements, such as beta-carotene. Can increase health risks, such as an increased chance of lung cancer in smokers. [C] Antioxidants are most often in fruits, vegetables and legumes, although they can be found in almost every food group. Fruits contains essential nutrients such as potassium, fibre and folate – nutrients that help maintain blood pressure, lower cholesterol and repair body tissues. Blueberries, cranberries, apples, strawberries and more are all filled with antioxidants. Dried fruits – although often high in processed sugars – have a higher antioxidant ratio than fresh fruits, since they lose mass from water. They act as quick antioxidant fuel due to their high concentration of antioxidants. Carotenoids are found in red, orange or yellow vegetables. Many green vegetables such as kale, broccoli and spinach are excellent sources of antioxidants, namely quercetin and lutein. [D] According to the passage, which of the following is true about free radicals?

    Câu hỏi:

    Read the message and choose the best answer.
    Antioxidants are substances – artificial or natural – that prevent and slow cell and tissue damage by attacking free radicals, which are molecules that have an unpaired electron. Free radicals are natural byproducts of our metabolism and are also generated in response to environmental stressors, such as exposure to pollution, X-rays or cigarette smoke. In high quantities, free radicals can cause oxidative stress, which is when the body has too many free radicals that start to destroy DNA, fatty tissue and proteins. [A]
    Unlike free radicals, antioxidants have extra electrons. This means that they can pass their surplus electrons to free radicals, stabilizing the free radicals so they can no longer damage the body’s cells and tissues. In doing so, antioxidants ward off or slow oxidative stress, preventing serious illnesses. Oxidative stress has been linked with illnesses such as cancer, heart disease and some neurodegenerative diseases, including Alzheimer’s and Parkinson’s disease. The best way to increase antioxidants in the body and maintain a healthy balance of free radicals is to incorporate antioxidant-rich foods into your diet. [B]
    The term “antioxidant” is often used to describe different foods, but it more accurately describes chemical property. Any substance that can strip free radicals of their damaging properties is considered an antioxidant. Researchers have discovered hundreds of substances that fit the antioxidant description, and there are perhaps thousands more. Vitamin C and vitamin E are two of the most common antioxidants found in food. In addition to fighting free radicals, vitamin C supports the immune system and helps repair bones, teeth and cartilage. Vitamin E is a powerful tool in maintaining eye health, producing hormones that regulate blood pressure and repairing muscles after exercise. Carotenoids- a class of compounds found in fruits and vegetables that are red, orange and yellow – are also well-known antioxidants.
    Antioxidant carotenoids include beta-carotene, lycopene, lutein and zeaxanthin. However, taking high doses of some carotenoid supplements, such as beta-carotene. Can increase health risks, such as an increased chance of lung cancer in smokers. [C]
    Antioxidants are most often in fruits, vegetables and legumes, although they can be found in almost every food group. Fruits contains essential nutrients such as potassium, fibre and folate – nutrients that help maintain blood pressure, lower cholesterol and repair body tissues. Blueberries, cranberries, apples, strawberries and more are all filled with antioxidants. Dried fruits – although often high in processed sugars – have a higher antioxidant ratio than fresh fruits, since they lose mass from water. They act as quick antioxidant fuel due to their high concentration of antioxidants. Carotenoids are found in red, orange or yellow vegetables. Many green vegetables such as kale, broccoli and spinach are excellent sources of antioxidants, namely quercetin and lutein. [D]
    According to the passage, which of the following is true about free radicals?

    A. They are a natural byproduct of the environment we live in.

    Đáp án chính xác

    B. They prevent and slow down damage to cells and tissues.

    C. They are artificial molecules with an unpaired electron.

    D. They are the result of unhealthy living conditions and behaviors.

    Trả lời:

    Theo đoạn văn, điều nào sau đây là đúng về gốc tự do?
    A. Chúng là sản phẩm phụ tự nhiên của môi trường chúng ta đang sống.
    B. Chúng ngăn ngừa và làm chậm quá trình tổn thương tế bào và mô.
    C. Chúng là những phân tử nhân tạo với một êlectron chưa ghép đôi.
    D. Chúng là kết quả của những điều kiện sống và hành vi không lành mạnh.
    Thông tin trong bài: Free radicals are natural byproducts of our metabolism and are also generated in response to environmental stressors, such as exposure to pollution, X-rays or cigarette smoke.
    Tạm dịch: Các gốc tự do là sản phẩm phụ tự nhiên của quá trình trao đổi chất của chúng ta và cũng được tạo ra để phản ứng với các tác nhân gây căng thẳng từ môi trường, chẳng hạn như tiếp xúc với ô nhiễm, tia X hoặc khói thuốc lá.
    Đáp án cần chọn là: A

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  2. How do antioxidants protect the body?

    Câu hỏi:

    How do antioxidants protect the body?

    A. Their free electrons can heal damage cells and tissues.

    B. They get rid of free radicals, thus preventing cell and tissue damage.

    Đáp án chính xác

    C. They protect the body by slowing down the metabolism process.

    D. They can cure some serious illnesses such as Alzheimer and Parkinson.

    Trả lời:

    Làm thế nào để chất chống oxy hóa bảo vệ cơ thể?
    A. Các electron tự do của chúng có thể chữa lành các tế bào và mô bị tổn thương.
    B. Chúng loại bỏ các gốc tự do, do đó ngăn ngừa tổn thương tế bào và mô.
    C. Chúng bảo vệ cơ thể bằng cách làm chậm quá trình trao đổi chất.
    D. Chúng có thể chữa khỏi một số bệnh nghiêm trọng như Alzheimer và Parkinson.
    Thông tin trong bài: This means that they can pass their surplus electrons to free radicals, stabilizing the free radicals so they can no longer damage the body’s cells and tissues. In doing so, antioxidants ward off or slow oxidative stress, preventing serious illnesses.
    Tạm dịch: Điều này có nghĩa là chúng có thể chuyển các điện tử dư thừa của chúng cho các gốc tự do, ổn định các gốc tự do để chúng không còn có thể gây hại cho các tế bào và mô của cơ thể. Làm như vậy, chất chống oxy hóa ngăn chặn hoặc làm chậm quá trình oxy hóa, ngăn ngừa các bệnh nghiêm trọng.
    Đáp án cần chọn là: B

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  3. According to paragraph 3 what can be inferred about the term “antioxidant”?

    Câu hỏi:

    According to paragraph 3 what can be inferred about the term “antioxidant”?

    A. people who used the term do not know its meaning.

    Đáp án chính xác

    B. It is commonly used to refer to a group of chemicals.

    C. People often do the term in a narrow sense.

    D. It is more about chemical composition rather than property.

    Trả lời:

    Theo đoạn 3, điều gì có thể suy ra về thuật ngữ “chất chống oxy hóa”?
    A. Những người đã sử dụng thuật ngữ này không biết nghĩa của nó.
    B. Nó thường được dùng để chỉ một nhóm hóa chất.
    C. Người ta thường làm thuật ngữ theo nghĩa hẹp.
    D. Nó thiên về thành phần hóa học hơn là tính chất.
    Thông tin trong bài: The term “antioxidant” is often used to describe different foods, but it more accurately describes chemical property. Any substance that can strip free radicals of their damaging properties is considered an antioxidant. Researchers have discovered hundreds of substances that fit the antioxidant description, and there are perhaps thousands more.
    Tạm dịch: Thuật ngữ “chất chống oxy hóa” thường được sử dụng để mô tả các loại thực phẩm khác nhau, nhưng nó mô tả chính xác hơn tính chất hóa học. Bất kỳ chất nào có thể loại bỏ các đặc tính gây hại của các gốc tự do đều được coi là chất chống oxy hóa. Các nhà nghiên cứu đã phát hiện ra hàng trăm chất phù hợp với mô tả về chất chống oxy hóa, và có lẽ còn hàng nghìn chất nữa.
    Đáp án cần chọn là: A

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  4. The word "fit" is closest in meaning to________.

    Câu hỏi:

    The word “fit” is closest in meaning to________.

    A. agree.

    B. fill.  

    C. match.  

    D. suit.

    Đáp án chính xác

    Trả lời:

    A. agree (v) đồng ý
    B. fill (v) làm đầy
    C. match (v) nối, kết hợp
    D. suit (v) hợp, phù hợp
    Thông tin trong bài: Researchers have discovered hundreds of substances that fitthe antioxidant description, and there are perhaps thousands more.
    Tạm dịch: Các nhà nghiên cứu đã phát hiện ra hàng trăm chất phù hợp với mô tả về chất chống oxy hóa, và có lẽ còn hàng nghìn chất nữa.
    Đáp án cần chọn là: D

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  5. According to the passage, which antioxidant is especially good for people who do a lot of physically demanding activities?

    Câu hỏi:

    According to the passage, which antioxidant is especially good for people who do a lot of physically demanding activities?

    A. Vitamin C.

    Đáp án chính xác

    B. Beta-carotene.

    C. Vitamin E.

    D. Carotenoids.

    Trả lời:

    Theo đoạn văn, chất chống oxy hóa nào đặc biệt tốt cho những người làm các hoạt động thể chất nhiều?
    A. Vitamin C.
    B. Beta-caroten.
    C. Vitamin E.
    D. Carotenoit.
    Thông tin trong bài: In addition to fighting free radicals, vitamin C supports the immune system and helps repair bones, teeth and cartilage.
    Tạm dịch: Ngoài việc chống lại các gốc tự do, vitamin C hỗ trợ hệ thống miễn dịch và giúp sửa chữa xương, răng và sụn.
    Đáp án cần chọn là: A

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