How Long Will Dry Ice Keep Fish Frozen
IELTS Reading Practice Examination fourteen
Reading Passage -1
You should spend about 20 minutes on Questions i-13, which are based on reading passage 2
Extraction And Purification Of Drinking Water
Some consumers choose to buy bottled drinking h2o, rather than relying on metropolis tap water supplies. Bottled water has typically been extracted from hugger-mugger sources. If water exists underground but has no natural exit points, bottling companies may construct a water table well past drilling down to excerpt water from an unconfined aquifer. This is washed when the World's natural water level – known as a h2o table – is much lower than the Earth's surface. In some cases, equally with a valley or gully on a mountain, the level of the water table may be higher than the Earth's surface, and a natural spring can emerge. Bottling companies are permitted to extract this h2o from a hole drilled into the hush-hush spring, just the composition of the water must be identical to that of the naturally surfacing variety nearby.
Artesian water is drawn from a confined aquifer, a deep underground cavity of porous rock that holds water and bears force per unit area from a confining layer above it. This water can be accessed if companies drill a vertical channel down into the confined aquifer. Due to the pressurised nature of this aquifer, h2o will oftentimes ascent upwardly from within it and course a flowing artesian well, which appears as an explosive fountain at the earth's surface. However, this only occurs when the surface is lower than the natural water table. If the surface is not lower than the natural h2o table, information technology is nevertheless possible to describe artesian water by using an extraction pump.
Some bottled water is advertised as 'purified', which means it has been subjected to a variety of different cleaning processes. A mutual filtering procedure, known every bit reverse osmosis, involves the water existence pressed through microscopic membranes that prevent larger contaminants from passing through. The microscopic size of these holes is such that they can even obstruct germs, just they are well-nigh effective against undesirable materials such as salt, nitrates and limescale. One disadvantage of reverse osmosis is that a lot of unusable water is generated as a by-product of the procedure; this must be thrown away.
For treating pathogens, an impressive newer selection is ultraviolet (UV) light. Powerful UV light has natural antibacterial qualities, so this process simply requires water to exist subjected to a sufficient forcefulness of UV light equally it passes through a handling chamber. The light neutralises many harmful germs by removing their DNA, thereby impeding their ability to replicate. Particularly impressive quality of UV light is its ability to neutralise highly resistant viral agents such as hepatitis.
The overall furnishings of UV lite treatment are variable, withal, which leaves many municipal water treatment processes relying on chlorination. Its powerful and comprehensive antimicrobial effect all the same, chlorination is also extremely inexpensive and remains the but antimicrobial treatment capable of ensuring water remains contaminant-gratuitous all the manner through the pipes and to the taps of domestic homes. Many members of the public remain suspicious of water that has been treated with such a harsh chemic. Its ease of use and affordability has meant that chlorine frequently plays an important function in making tainted water supplies safe for consumption immediately after natural disasters have occurred.
Some h2o besides undergoes distillation. This involves water being boiled until it converts to steam, which then passes through a cooling tube and becomes water again. Toxic compounds and impurities such as heavy metal residue are left behind in this procedure, so the steamed water is typically cleaner than the pre-distilled version. Unfortunately, distillation equipment also removes up to 14 types of beneficial minerals that naturally occur in water. Consequently, those who rely on distilled h2o may demand to take mineral supplements.
In developed countries, all forms of drinking water are typically subject area to stringent quality command processes, and then there is little evidence to suggest importing bottled h2o at significant expense will be safer or healthier than regular tap water from a municipal drinking supply. Both tap water and bottled h2o are tested for pathogens and contaminants and, bated from isolated cases related to issues such equally faulty plumbing or old pipes, tap water is harmless. Nevertheless, many purchasers of bottled water still justify their choice on the quite reasonable footing that tap water has a distinctly unpleasant aftertaste related to the chlorination process it has undergone.
Questions one–5
Label the diagram below.
Choose NO More Three WORDS from the passage for each answer.
Write your answers in boxes i–5 on your answer sheet.
Questions 6–11
Classify the following statements as referring to
A. reverse osmosis
B. UV lite treatment
C. chlorination
D. distillation
Write the correct letter, A, B, C or D, in boxes six–eleven on your answer sheet.
NB Yous may use any letter more than than once.
6. Information technology continues to protect water equally it is being transported.
7. It is particularly useful during emergencies.
8. It uses a physical barrier to separate unwanted thing from water.
9. Information technology prevents bacteria from reproducing.
10. It removes all mineral particles.
11. Information technology produces a lot of wastewater.
Questions 12 and xiii
Choose TWO letters, A–E.
Write the correct letters in boxes 12 and 13 on your answer canvass.
Which 2 of the post-obit claims nigh h2o are fabricated past the writer?
A. Bottled water is overpriced.
B. Tap water may not have a nice flavour.
C. Most people should drink bottled water.
D. Tap water is unremarkably safe to drink.
Due east. Public h2o supplies need better maintenance.
READING PASSAGE 2
You should spend near 20 minutes on Questions xiv–26, which are based on Reading Passage ii below.
The International Style
A. In the early decades of the 20th century, many Western cities experienced a steep rise in need for commercial and borough premises, due to population growth and expansion of the white-neckband professions. At the same fourth dimension, architects were growing discontented with the ornamental spirals and decorative features in the prevailing design ethos of fine art deco or fine art moderne. Once considered the pinnacle of sophistication, these styles were rapidly becoming seen as pretentious and old-fashioned. In this confluence of movements, a new fashion of architecture emerged. It was simple, practical and strong; a new look for the mod city and the modern man. Information technology was named 'the international style'.
B. Although the international fashion first emerged in Western Europe in the 1920s, it constitute its fullest expression in American architecture and was given its name in a 1932 book of the same championship. The first hints of information technology in America tin be seen on the Empire Country Building in New York City, which was completed in 1931. The summit of the edifice, with its tapered crown, is decidedly art deco, yet the compatible shaft of the lower ii-thirds represents a pronounced step in a new direction. Later on efforts, such as the United Nations Secretariat edifice (1952) and the Seagram Building (1954) came to exemplify the 'truthful' international style.
C. The architects of the international style broke with the past by rejecting virtually all not-essential ornament. They created blockish, apartment-roofed skyscrapers using steel, stone and drinking glass. A typical building facade in this mode has an instantly recognisable ribbon pattern, characterised by strips of flooring to- ceiling windows separated past strips of metal panelling. Interiors showcased open spaces and fluid movements between separate areas of the building.
D. Fans of the international style of modernistic buildings celebrated their sleek and economical contribution to modern cityscapes. While the pre-modern architecture was typically designed to display the wealth and prestige of its landlords or occupants, the international style in some means exhibited a more egalitarian tendency. As every building and every flooring looked much the same, there was trivial attempt to use these designs to brand a argument. This focus on function and practicality reflected a desire in mid-century Western cities to 'get on with business organisation' and 'give anybody a chance', rather than lauding the dominant and influential institutions of the day through features such as Romanesque columns.
E. Detractors, yet, condemned these buildings for showing little in the way of human spirit or creativity. For them, the international style represented not an ethos of equality and progress, but an obsession with turn a profit and 'the bottom line' that removed spiritual and creative elements from public life and public buildings. Under the dominance of the international style, cities became places to piece of work and do business, but not to express one's desires or evidence individuality. It is perhaps telling that while banks and government departments favoured the international style, arts organisations rarely opted for its austerity.
F. By the mid-1970s, the international style was ubiquitous across central urban centres, dominating skylines to such an extent that many travellers complained they could get off a aeroplane and not know where they were. By their nature, buildings in this style demanded very picayune of architects in the way of imagination, and a younger generation of designers was yearning to express their ideas and experiment in novel and unexpected ways. The issue was a shift toward postmodernism, which celebrated much of what the international style had dismissed: decoration, way without function, and an overall sense of levity. Past the turn of the 1980s, the international style was considered outdated and was falling rapidly out of favour.
Questions 14–19
Reading Passage 2 has 6 paragraphs, A–F.
Which paragraph contains the following data?
Write the correct alphabetic character, A–F, in boxes 14–19 on your answer sheet.
14. a description of how international style buildings wait on the within
xv. a reference to institutions that didn't like to use international style buildings
16. a reason why architects didn't like the international style
17. a building which combined art deco and international features
18. types of materials commonly used in international style buildings
19. an architectural feature previously associated with prominent organisations
Questions twenty–24
Complete the sentences beneath.
Choose NO MORE THAN 3 WORDS from the passage for each respond.
Write your answers in boxes 20–24 on your answer canvass.
20. The development of the international style was prompted past an increased need for ……………….. buildings
21. Designers used hardly whatsoever ……………….. on international style buildings.
22. International style buildings are easily identified from the outside considering of the …………………
23. Sit-in of ……………….. and ……………….. was often an important factor in the design of old-fashion buildings.
24 The similarity of international manner constructions reflected the concern of architects with……………….. and …………………
Questions 25–26
Choose the correct alphabetic character A, B, C, or D.
Write the correct letter of the alphabet in boxes 12–13 on your respond sheet.
25. Some people did not like the international style because they felt it focused also much on
A. the public sector
B. differences betwixt people
C. new ideas
D. making money.
26. In the mid-1970s
A. the best architects were no longer using the international way.
B. at that place was a lot of international style architecture in major cities.
C. young architects were condign interested in the international style.
D. people visited cities specifically to meet international mode buildings.
READING PASSAGE 3
You lot should spend about 20 minutes on Questions 27–forty, which are based on Reading Passage 3 below.
The Mpemba Consequence
In 300 BC, the famous philosopher Aristotle wrote about a strange phenomenon that he had observed: "Many people when they want to cool water quickly, begin by putting information technology in the sun." Other philosophers over the ages noted the same consequence, simply were unable to explain it. In 1963, a young Tanzanian student named Erasto Mpemba noticed that the water ice cream he was making froze faster if the mix was placed in the freezer while warm than if information technology were at room temperature. He persisted in questioning why this occurred, and somewhen, physicist Denis Osborne began a serious investigation into what is at present known as the Mpemba Effect. He and Mpemba co-authored a paper in New Scientist in 1969, which produced scientific descriptions of some of the many factors at work in freezing h2o.
It was initially hypothesised that the warm bowl melted itself a place in the ice on the freezer shelf, thus embedding its base of operations in a 'nest' of water ice, which would accelerate freezing. The hypothesis was tested by comparing the event when bowls of warm water were placed on water ice and on a dry wire shelf; this demonstrated that the ice nest actually had petty issue. A 2d suggestion was that the warmer water would be evaporating at its surface, thus reducing the volume needing to exist frozen, simply this idea was too shown to be insignificant. Thermometers placed in the h2o showed that the cooler water dropped to freezing temperature well before the warmer bowlful, and yet the latter always froze solid first. Experiments at unlike temperatures showed that water at 50C took longest to freeze in a conventional freezer, while water initially at 350C was quickest.
On further examination, an explanation for this paradox began to sally. Losing estrus from the h2o occurs at the points where it is in touch with the colder atmosphere of the freezer, namely the sides of the bowl and the water surface. A warm surface will lose rut faster than a cold ane because of the contrast betwixt the temperatures, but of grade there is more heat to be lost from one bowl than the other! If the surface tin can exist kept at a college temperature, the higher rate of heat loss will continue. As long as the water remains liquid, the cooling portion on pinnacle volition sink to the lesser of the bowl as the warmer water beneath rises to take its place. The early freezing that may occur on the sides and base of the container will amplify the effect.
The bowl that is more uniformly cold volition have far less temperature difference then the water flow will be minimal. Another inhibiting factor for this container is that ice will also form quite quickly on the surface. This not only acts as insulation, but will virtually stop the helpful effects of the water circulating inside the bowl. Ultimately, the charge per unit of cooling the core of this body of water becomes so deadening that the other warmer one is always fully frozen showtime. While at that place are limitations to this comparing (for instance, we would non see such a result if ane quantity were at 10C and another at 990C) this counter-intuitive result does hold truthful within the 5–350C range of temperatures indicated previously.
Since this newspaper was published, the validity of the inquiry findings has been questioned by a number of reviewers. They point out that the initial experimental question was not clearly divers; for case, the researchers needed to decide on exactly what constituted freezing the water. They likewise state that the rate at which water freezes depends on a big number of variables.
Container size is one of these; for the Mpemba Consequence to be noticed, the container must be large plenty to allow a complimentary circulation of water to take place, withal small plenty for the freezing areas of the side and base to be effective at extracting heat too. Secondly, research at a Academy in St Louis, Missouri, suggests that the Mpemba Effect may be affected by h2o purity, or past dissolved gas in the h2o. Distilled water is totally free of the particles that are common in normal drinking water or mineral water. When suspended in water, these particles may have a minor effect on the speed of cooling, especially as ice molecules tend to miscarry them into the surrounding water, where they become more concentrated. Only as salt dissolved in water will raise the boiling point and lower the temperature at which it freezes, the researchers found that the terminal portion of ordinary water needed extra cooling, below zero, before all was frozen solid.
One more than factor that tin distort the effect is observed if the bowls are not placed simultaneously into the same freezer. In this case, the freezer thermostat is more likely to register the presence of a hotter bowl than a colder one, and therefore the alter in internal temperature causes a boost of freezing power equally the motor is activated.
The Mpemba Consequence is still not fully understood, and researchers continue to delve into its underlying physics. Physicists cannot reach consensus. Some propose that supercooling1 is involved; others that the molecular bonds in the water molecules affect the rate of cooling and freezing of water. A 2022 contest to explicate the phenomenon run past the Majestic Gild of Chemistry attracted more than 22,000 entries, with the winning 1 suggesting supercooling as an important factor so information technology seems the question and its underlying caption continue to fascinate.
Questions 27–33
Consummate the summary using the listing of words, A–O, beneath.
Write the correct letter, A–O, in boxes 29–34 on your reply sheet.
For more than 2000 years people accept wondered why raising the 27 ………………… of common cold water before cooling it results in more than rapid cooling. At offset researchers thought that a warm container created its own icy 28 ………………… which made the water freeze faster, but comparisons with containers resting on a dry 29 ………………… indicated that this was inaccurate. Evaporation of water proved non to exist a 30 …………………. . Temperature measurements showed that, although the water in the libation container reached 00C before the warmer one, information technology took longer to actually solidify. The water temperature drops the most at the top and sides of the container. Provided there is a temperature 31…………………, the water will proceed to broadcast and to cool downwards. Cooler water will take less water 32…………………, and thus a slower rate of freezing. If ice forms on the top of the h2o, this volition further slow the 33………………… of freezing, but if information technology forms on the bottom and the sides of the container, this will increase the rate of cooling.
(A) melt(B) element(C) procedure (D) middle(Eastward) dispatch(F) surface (K) factor(H) hollow(I) thing
(J) apportionment(K) limit(L) significance (M) theory(Due north) difference(O) result (P) temperature
Question 35-40
Do the following statements concord with the information given in Reading Passage 3?
In boxes 35–40 on your answer sheet, write
True if the statement agrees with the information
Fake if the argument contradicts the data
NOT GIVEN if there is no information on this
34 The Mpemba Effect cannot be seen when comparing liquids with an farthermost temperature departure.
35 Osborne and Mpemba's results are still widely accepted today.
36 The size of the container does not alter the Mpemba Consequence.
37 Osborne and Mpemba experimented on both pure and impure water.
38 One variable is the timing and positioning of containers in a freezer.
39 Physicists now concord that supercooling accounts for the Mpemba Effect.
Question 40
Choose the correct letter A, B, C or D.
Write the correct letter in box 40 on your answer sheet.
40. The Mpemba Upshot is best summed up as the observation that
A. ice cream freezes at different temperatures.
B. different sources of heat result in water cooling at unlike rates.
C. salt h2o freezes at a lower temperature than ordinary water.
D. warmer water tin freeze faster than colder water.
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Source: https://www.lexiconedu.org/ielts-reading-practice-test-14/
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