Банк заданий
ЕГЭ по английскому языку

Прочитайте текст и выполните задания 12–18. В каждом задании запишите в поле ответа цифру 1, 2, 3 или 4, соответствующую выбранному Вами варианту ответа.

Пример ответа: 1

Coffee decaffeination processes

Every day it seems that medical researchers come out with a new study about coffee, how it is extremely unhealthy for you and/or full of amazing benefits. The focus of most of these studies is more particularly about the effects of caffeine on human health. As caffeine, coffee’s most potent element, is a stimulant, it can produce both positive and negative effects. It can wake you up in the morning, but it can also lead to sleeplessness, a racing heartbeat, and anxiety.

It is therefore no surprise that many people have decided to cut caffeine out of their diets. As for me, I have grown to like the taste of coffee, but to me the main purpose of drinking it is to get an extra jolt of energy. That is why I will admit to a certain prejudice against decaf, perhaps prompted by bad experiences with weak and tasteless brew, because it is true that the actual process of removing caffeine from coffee can degrade the taste beyond repair.

Early decaffeination attempts involved soaking the green beans in water and then using various solvents to separate the caffeine in the resulting water solution. The beans were then re-introduced to the caffeine-free solution in order to absorb some of the flavor they had lost. Solvents used included benzene, chloroform, and trichloroethylene, all of which were later found to have toxic effects. In the 1970s, dichloromethane came into use to replace the earlier solvents before it too was deemed possibly carcinogenic.

In response to these concerns about solvents, some coffee companies began to run the water solution through charcoal filters as a means of removing the caffeine. The so-called Swiss Water Process, developed in Switzerland in the 1930s, goes one step further. After a batch of coffee beans has been steeped in hot water, that water is filtered, and then is used to soak the next batch of beans to be processed. In this way, the beans lose caffeine as they soak, but lose less of their flavor.

Yet another method that aims to safely remove caffeine from coffee beans involves a fascinating compound procedure. The solvent used in this method is neither water nor one of the earlier toxic solvents. Instead, caffeine in the coffee beans is dissolved by means of carbon dioxide. In order to accomplish this, the carbon dioxide must become a supercritical fluid, created when it is compressed and heated to the point that it has the same density in liquid and gaseous forms.

As this supercritical CO2 is passed through the beans, it can penetrate them because of its gaseous properties, and yet is able to dissolve the caffeine they contain because of its liquid properties.

In 2004, Brazilian scientists identified a new strain of coffee beans with a naturally low level of caffeine. They found three coffee plants from Ethiopia that contain almost no caffeine as they seem lack an enzyme necessary to caffeine production. If these plants can be crossed with commercial strains of coffee plants, we may one day see more coffee on the market that is naturally low in caffeine.

With these advances, and the current methods of decaffeination, decaf junkies are sure to be able to get their fix of coffee that not only tastes great, but won’t keep them up half the night.

As for me, I do want to stay up half the night, so I’ll stick to my full-strength brew.

13. The author believes that caffeine in coffee …

1) is part of a healthy diet.

2) is quite low.

3) can’t be removed completely.

4) may determine its taste.

Прочитайте текст и выполните задания 12–18. В каждом задании запишите в поле ответа цифру 1, 2, 3 или 4, соответствующую выбранному Вами варианту ответа.

Пример ответа: 1

Coffee decaffeination processes

Every day it seems that medical researchers come out with a new study about coffee, how it is extremely unhealthy for you and/or full of amazing benefits. The focus of most of these studies is more particularly about the effects of caffeine on human health. As caffeine, coffee’s most potent element, is a stimulant, it can produce both positive and negative effects. It can wake you up in the morning, but it can also lead to sleeplessness, a racing heartbeat, and anxiety.

It is therefore no surprise that many people have decided to cut caffeine out of their diets. As for me, I have grown to like the taste of coffee, but to me the main purpose of drinking it is to get an extra jolt of energy. That is why I will admit to a certain prejudice against decaf, perhaps prompted by bad experiences with weak and tasteless brew, because it is true that the actual process of removing caffeine from coffee can degrade the taste beyond repair.

Early decaffeination attempts involved soaking the green beans in water and then using various solvents to separate the caffeine in the resulting water solution. The beans were then re-introduced to the caffeine-free solution in order to absorb some of the flavor they had lost. Solvents used included benzene, chloroform, and trichloroethylene, all of which were later found to have toxic effects. In the 1970s, dichloromethane came into use to replace the earlier solvents before it too was deemed possibly carcinogenic.

In response to these concerns about solvents, some coffee companies began to run the water solution through charcoal filters as a means of removing the caffeine. The so-called Swiss Water Process, developed in Switzerland in the 1930s, goes one step further. After a batch of coffee beans has been steeped in hot water, that water is filtered, and then is used to soak the next batch of beans to be processed. In this way, the beans lose caffeine as they soak, but lose less of their flavor.

Yet another method that aims to safely remove caffeine from coffee beans involves a fascinating compound procedure. The solvent used in this method is neither water nor one of the earlier toxic solvents. Instead, caffeine in the coffee beans is dissolved by means of carbon dioxide. In order to accomplish this, the carbon dioxide must become a supercritical fluid, created when it is compressed and heated to the point that it has the same density in liquid and gaseous forms.

As this supercritical CO2 is passed through the beans, it can penetrate them because of its gaseous properties, and yet is able to dissolve the caffeine they contain because of its liquid properties.

In 2004, Brazilian scientists identified a new strain of coffee beans with a naturally low level of caffeine. They found three coffee plants from Ethiopia that contain almost no caffeine as they seem lack an enzyme necessary to caffeine production. If these plants can be crossed with commercial strains of coffee plants, we may one day see more coffee on the market that is naturally low in caffeine.

With these advances, and the current methods of decaffeination, decaf junkies are sure to be able to get their fix of coffee that not only tastes great, but won’t keep them up half the night.

As for me, I do want to stay up half the night, so I’ll stick to my full-strength brew.

14. We learn that the early decaffeination processes …

1) were too complicated.

2) improved the taste of coffee.

3) were not effective.

4) could be dangerous for health.

Прочитайте текст и выполните задания 12–18. В каждом задании запишите в поле ответа цифру 1, 2, 3 или 4, соответствующую выбранному Вами варианту ответа.

Пример ответа: 1

Coffee decaffeination processes

Every day it seems that medical researchers come out with a new study about coffee, how it is extremely unhealthy for you and/or full of amazing benefits. The focus of most of these studies is more particularly about the effects of caffeine on human health. As caffeine, coffee’s most potent element, is a stimulant, it can produce both positive and negative effects. It can wake you up in the morning, but it can also lead to sleeplessness, a racing heartbeat, and anxiety.

It is therefore no surprise that many people have decided to cut caffeine out of their diets. As for me, I have grown to like the taste of coffee, but to me the main purpose of drinking it is to get an extra jolt of energy. That is why I will admit to a certain prejudice against decaf, perhaps prompted by bad experiences with weak and tasteless brew, because it is true that the actual process of removing caffeine from coffee can degrade the taste beyond repair.

Early decaffeination attempts involved soaking the green beans in water and then using various solvents to separate the caffeine in the resulting water solution. The beans were then re-introduced to the caffeine-free solution in order to absorb some of the flavor they had lost. Solvents used included benzene, chloroform, and trichloroethylene, all of which were later found to have toxic effects. In the 1970s, dichloromethane came into use to replace the earlier solvents before it too was deemed possibly carcinogenic.

In response to these concerns about solvents, some coffee companies began to run the water solution through charcoal filters as a means of removing the caffeine. The so-called Swiss Water Process, developed in Switzerland in the 1930s, goes one step further. After a batch of coffee beans has been steeped in hot water, that water is filtered, and then is used to soak the next batch of beans to be processed. In this way, the beans lose caffeine as they soak, but lose less of their flavor.

Yet another method that aims to safely remove caffeine from coffee beans involves a fascinating compound procedure. The solvent used in this method is neither water nor one of the earlier toxic solvents. Instead, caffeine in the coffee beans is dissolved by means of carbon dioxide. In order to accomplish this, the carbon dioxide must become a supercritical fluid, created when it is compressed and heated to the point that it has the same density in liquid and gaseous forms.

As this supercritical CO2 is passed through the beans, it can penetrate them because of its gaseous properties, and yet is able to dissolve the caffeine they contain because of its liquid properties.

In 2004, Brazilian scientists identified a new strain of coffee beans with a naturally low level of caffeine. They found three coffee plants from Ethiopia that contain almost no caffeine as they seem lack an enzyme necessary to caffeine production. If these plants can be crossed with commercial strains of coffee plants, we may one day see more coffee on the market that is naturally low in caffeine.

With these advances, and the current methods of decaffeination, decaf junkies are sure to be able to get their fix of coffee that not only tastes great, but won’t keep them up half the night.

As for me, I do want to stay up half the night, so I’ll stick to my full-strength brew.

15. The Swiss Water Process is described as …

1) a cheaper method of decaffeination.

2) a way to avoid using charcoal.

3) a method to save coffee’s flavour.

4) the easiest method of decaffeination.

Прочитайте текст и выполните задания 12–18. В каждом задании запишите в поле ответа цифру 1, 2, 3 или 4, соответствующую выбранному Вами варианту ответа.

Пример ответа: 1

Coffee decaffeination processes

Every day it seems that medical researchers come out with a new study about coffee, how it is extremely unhealthy for you and/or full of amazing benefits. The focus of most of these studies is more particularly about the effects of caffeine on human health. As caffeine, coffee’s most potent element, is a stimulant, it can produce both positive and negative effects. It can wake you up in the morning, but it can also lead to sleeplessness, a racing heartbeat, and anxiety.

It is therefore no surprise that many people have decided to cut caffeine out of their diets. As for me, I have grown to like the taste of coffee, but to me the main purpose of drinking it is to get an extra jolt of energy. That is why I will admit to a certain prejudice against decaf, perhaps prompted by bad experiences with weak and tasteless brew, because it is true that the actual process of removing caffeine from coffee can degrade the taste beyond repair.

Early decaffeination attempts involved soaking the green beans in water and then using various solvents to separate the caffeine in the resulting water solution. The beans were then re-introduced to the caffeine-free solution in order to absorb some of the flavor they had lost. Solvents used included benzene, chloroform, and trichloroethylene, all of which were later found to have toxic effects. In the 1970s, dichloromethane came into use to replace the earlier solvents before it too was deemed possibly carcinogenic.

In response to these concerns about solvents, some coffee companies began to run the water solution through charcoal filters as a means of removing the caffeine. The so-called Swiss Water Process, developed in Switzerland in the 1930s, goes one step further. After a batch of coffee beans has been steeped in hot water, that water is filtered, and then is used to soak the next batch of beans to be processed. In this way, the beans lose caffeine as they soak, but lose less of their flavor.

Yet another method that aims to safely remove caffeine from coffee beans involves a fascinating compound procedure. The solvent used in this method is neither water nor one of the earlier toxic solvents. Instead, caffeine in the coffee beans is dissolved by means of carbon dioxide. In order to accomplish this, the carbon dioxide must become a supercritical fluid, created when it is compressed and heated to the point that it has the same density in liquid and gaseous forms.

As this supercritical CO2 is passed through the beans, it can penetrate them because of its gaseous properties, and yet is able to dissolve the caffeine they contain because of its liquid properties.

In 2004, Brazilian scientists identified a new strain of coffee beans with a naturally low level of caffeine. They found three coffee plants from Ethiopia that contain almost no caffeine as they seem lack an enzyme necessary to caffeine production. If these plants can be crossed with commercial strains of coffee plants, we may one day see more coffee on the market that is naturally low in caffeine.

With these advances, and the current methods of decaffeination, decaf junkies are sure to be able to get their fix of coffee that not only tastes great, but won’t keep them up half the night.

As for me, I do want to stay up half the night, so I’ll stick to my full-strength brew.

18. Even though decaffeinated coffee has been improved, the author …

1) is for the ban of decaffeination.

2) believes that it’s bad for health.

3) still prefers the regular one.

4) doesn’t like its taste.

Прочитайте текст и выполните задания 12–18. В каждом задании запишите в поле ответа цифру 1, 2, 3 или 4, соответствующую выбранному Вами варианту ответа.

Пример ответа: 1

How Harry Potter saved one small town

Mallaig is far from the prettiest of Highland settlements, even when the weather is fine. Several rows of what could be prewar council houses stretch across the hill beyond the harbour. A mishmash of car parks, jetties and workaday buildings squats close to the railway terminus. When I last stayed in Mallaig, it was known as the biggest herring port in Europe.

Today, the herring have vanished, and yet Mallaig remains a busy place. Ferries come and go and fishing boats land shellfish, which is driven away in lorries to the markets of France and Spain. None of this activity, however, explains the hundreds of people who can be seen roaming Mallaig’s few streets every afternoon between the beginning of May and the end of October, or the presence of so many restaurants. What do explain them are two enthusiasms, one for low fact and the other for high fiction, which are kindled in childhood and among many adults never entirely disappear.

The railway reached Mallaig from Fort William and the south in 1901. It was among the last big lines to be built in Britain, late enough to have its viaducts built of concrete. It traversed one of Europe’s most spectacular and emptiest landscapes, with hardly anything large enough to be called a village along its 40-mile length.

The construction needed a large government subsidy, but the traffic never grew much beyond the two or three trains a day that carried fish boxes and a few dozen travellers to and from the Hebrides. It made little economic sense. Only 60 years after the line opened, it began to be threatened with closure. Few people would have guessed then that its commercial salvation would be owed to a novel and a film, and first of all, to a hobby.

Railways became an amateur pastime as well as a means of transport during the last decades of the 19th century. Then professional men such as vicars and lawyers began to see the large variety of trains and their technical progress as a hobby offering a similar kind of pleasure to philately and butterfly-hunting. By the end of the century they had their own magazine and their own club, the Railway Club, the world’s first society for railway enthusiasts. It was founded in London in 1899 and had its own premises with a library and leather armchairs. It was from these elite beginnings that the 20th century’s great cult of trainspotting spread, reinforcing a more general fondness for steam locomotives that many people had without knowing quite why. So a sense of loss ran through Britain when, in the 1960s, it became clear that their day was nearly done.

Hundreds of them were saved from the scrapyards and restored to working order; dozens of branch lines repaired and reopened so that in the holidays Britain could be charmed by how it once was. It’s hard to think that anywhere in the world has seen a more popular or successful preservation movement, or at least one run and largely funded by volunteers. Out of this business grew the West Coast Railway Company, which hires out engines, coaches and crew for steam excursions.

A film producer looking to shoot a fantastical train in a dramatic location would naturally turn to such a company, and so in three Harry Potter films the train to Hogwarts is seen crossing Glenfinnan’s viaduct.

Today, the Jacobite Express fills with Potter fans from all parts of the globe and always stops for a photo opportunity at Glenfinnan, which is where the real Bonnie Prince Charlie really raised his standard in '45 and marked as such by a real memorial. All of which reality is cast into shadow by the film of a modern fairytale.

12. Which adjective could best describe Mallaig as presented by the author?

1) Derelict.

2) Beautiful.

3) Abandoned.

4) Unsightly.