Reading Passage 5 – THE DEVELOPMENT OF REFRIGERATION (Gallagher 2007 c)
Cold storage, or refrigeration, is keeping food at temperatures between 32 and 45 degrees F in order to delay the growth of microorganisms – bacteria, molds, and yeast – that cause food to spoil. Refrigeration produces few changes in food, so meats, fish, eggs, milk, fruits, and vegetables keep their original flavour, colour, and nutrition. Before artificial refrigeration was invented, people stored perishable food with ice or snow to lengthen its storage time. Preserving food by keeping it in an ice – filled pit is a 4,000 –year- old art. Cold storage areas were built in basements, cellars, or caves, lined with wood or straw, and packed with ice. The ice was transported from mountains, or harvested from local lakes or rivers, and delivered in large blocks to homes and businesses.
위 지문이 나왔던 TOEFL 시험과 해당 지문을 다루는 교재를 찾고있습니다.
부탁드립니다.