Influence of whole wheat inclusion and xylanase

a healthy diet的作文英语A Healthy DietMaintaining a healthy diet is crucial for overall well-being and longevity. A balanced diet not only provides the necessary nutrients for the body to function optimally but also helps prevent various health issues. In today's fast-paced world, where processed and unhealthy foods are readily available, it is essential to make conscious choices to ensure a nutritious and sustainable diet.One of the key components of a healthy diet is the inclusion of a variety of fruits and vegetables. These natural wonders are packed with essential vitamins, minerals, and antioxidants that support the immune system, promote healthy skin and hair, and reduce the risk of chronic diseases such as heart disease, cancer, and diabetes. Incorporating a rainbow of fruits and vegetables into your daily meals not only adds vibrant colors to your plate but also ensures that you are getting a diverse range of nutrients.Another crucial aspect of a healthy diet is the consumption of whole grains. Whole grains, such as brown rice, quinoa, and whole wheat bread, are rich in fiber, which aids in digestion and helps to regulateblood sugar levels. They also provide a steady supply of complex carbohydrates, which give the body a sustained source of energy throughout the day. By replacing refined and processed grains with their whole grain counterparts, you can improve your overall health and reduce the risk of conditions like obesity and heart disease.Protein is another essential macronutrient that plays a vital role in a healthy diet. Lean proteins, such as chicken, fish, legumes, and tofu, provide the building blocks for muscle growth and repair, as well as support the body's immune function. It is important to consume a variety of protein sources to ensure that you are getting a complete range of amino acids, which are the building blocks of proteins.Healthy fats, such as those found in avocados, nuts, and olive oil, are also an important component of a balanced diet. These fats help to regulate inflammation, support brain health, and promote the absorption of fat-soluble vitamins. However, it is essential to consume these fats in moderation, as excessive intake can lead to weight gain and other health issues.Staying hydrated is another crucial aspect of a healthy diet. Water is essential for maintaining the body's fluid balance, regulating body temperature, and supporting various bodily functions. Aim to drink at least 8 cups of water per day, and more if you are physically active or live in a hot climate.In addition to the macronutrients mentioned above, a healthy diet should also include a variety of micronutrients, such as vitamins and minerals. These essential nutrients play a crucial role in supporting the body's overall health and function. For example, vitamin C supports the immune system, while calcium and vitamin D are essential for bone health.It is important to note that a healthy diet is not a one-size-fits-all approach. Each individual has unique dietary needs based on factors such as age, gender, activity level, and any underlying health conditions. It is essential to work with a healthcare professional, such as a registered dietitian, to develop a personalized plan that meets your specific nutritional needs.Implementing a healthy diet can be a gradual process, and it is important to be patient and persistent. Start by making small, sustainable changes to your eating habits, such as incorporating more fruits and vegetables into your meals, swapping out processed snacks for healthier options, and staying hydrated throughout the day. As you make these changes, you will begin to notice the positive impacts on your overall health and well-being.In conclusion, a healthy diet is essential for maintaining optimal physical and mental health. By focusing on a balanced intake of fruits,vegetables, whole grains, lean proteins, and healthy fats, you can support your body's natural functions, reduce the risk of chronic diseases, and improve your overall quality of life. Remember, a healthy diet is not a temporary fix, but a lifelong commitment to nourishing your body and mind.。

雅思小作文wheatWheat is an essential crop that plays a significant role in the global food supply. It is a staple food for millions of people around the world and is used to make a variety of products such as bread, pasta, and cereals. However, the production of wheat is facing several challenges, including climate change, water scarcity, and pests and diseases. In this essay, I will discuss the problems associated with wheat production and explore potential solutions to address these issues.One of the major challenges facing wheat production is the impact of climate change. Rising temperatures, changing precipitation patterns, and extreme weather events are affecting the growth and yield of wheat crops. Heat stress during the flowering and grain-filling stages can lead to reduced grain quality and yield. Additionally, changes in rainfall patterns can result in drought conditions, which can severely impact wheat production in many regions. These climate-related challenges are putting pressure on farmers and threatening the stability of wheat production.Another significant issue is water scarcity, which is becoming increasingly problematic in many wheat-growing regions. Wheat is a water-intensive crop, andits production requires significant amounts of irrigation. However, waterresources are becoming limited, and competition for water among different sectorsis intensifying. As a result, many wheat farmers are facing challenges in accessing the water they need to sustain their crops. This not only affects the current production but also raises concerns about the long-term sustainability of wheat farming in water-stressed areas.Furthermore, wheat production is also threatened by various pests and diseases. Insects such as aphids, thrips, and armyworms can cause significant damage to wheat crops, leading to yield losses and reduced quality. In addition, diseases such as wheat rust and powdery mildew can also impact wheat production, especially in regions with favorable environmental conditions for the spread of thesepathogens. Controlling pests and diseases in wheat crops requires the use of pesticides and fungicides, which can have environmental and health implications.In response to these challenges, there are several potential solutions that can be explored to improve wheat production. One approach is to develop and adopt climate-resilient wheat varieties that are better adapted to the changing environmental conditions. Through breeding and genetic engineering, scientists can develop wheat varieties that are more tolerant to heat, drought, and pests, thus enhancing the resilience of wheat production systems.Another important strategy is to promote sustainable water management practices in wheat farming. This includes the adoption of water-efficientirrigation techniques, such as drip irrigation and precision agriculture, to optimize water use and minimize wastage. Furthermore, investing in water conservation and harvesting technologies can help farmers capture and store rainwater for irrigation, reducing their reliance on scarce water resources.Additionally, integrated pest management practices can be implemented to minimize the use of chemical pesticides and control pests and diseases in a more sustainable manner. This includes the use of biological control agents, crop rotation, and resistant varieties to manage pest and disease pressures while minimizing the environmental impact of pest control measures.In conclusion, wheat production is facing several challenges, including climate change, water scarcity, and pests and diseases. These issues are threatening the stability and sustainability of wheat farming, which is a concern for global food security. However, by implementing innovative solutions such as developing climate-resilient varieties, promoting sustainable water management, and adopting integrated pest management practices, it is possible to address these challenges and ensure the continued production of this essential crop. It is crucial for governments, researchers, farmers, and other stakeholders to work together to develop and implement these solutions to secure the future of wheat production and food supply.。

When comparing the culinary traditions of China and the West,one can observe a myriad of differences that stem from cultural,historical,and geographical factors.Here are some key distinctions to consider when discussing the topic in an English essay:1.Ingredients:Chinese cuisine is known for its wide variety of ingredients,including a vast array of vegetables,meats,and seafood.It also frequently uses spices and condiments that are unique to Chinese cooking,such as soy sauce,ginger,and Sichuan peppercorns.In contrast,Western cuisine often relies on ingredients like dairy,wheat, and meats that are common in European diets.2.Cooking Techniques:Chinese cooking techniques are diverse and include stirfrying, steaming,and deepfrying.The focus is often on preserving the natural flavors of the ingredients and achieving a balance of taste.Western cooking,on the other hand,may involve baking,grilling,and roasting,with a focus on the texture and presentation of the dish.3.Flavor Profiles:Chinese dishes can range from mild to spicy,with a strong emphasis on umami flavors and the use of sauces to enhance the taste.Western dishes often have more distinct flavor profiles,such as sweet,salty,or tangy,and may use herbs and spices like thyme,rosemary,and black pepper.4.Meal Structure:In China,meals are typically served familystyle,with multiple dishes shared among the diners.This encourages a communal dining experience.Western meals, particularly in the United States,often consist of individual plates with a main course, side dishes,and sometimes a salad or dessert.5.Dining Etiquette:Chinese dining etiquette involves using chopsticks and often includes the tradition of serving tea.It is common to have multiple courses and to share food with others at the table.Western dining etiquette typically involves using a knife and fork,and each person has their own set of dishes.6.Health Considerations:Chinese cuisine has been praised for its use of fresh ingredients and the inclusion of various vegetables in meals.However,it can also be high in sodium due to the use of soy sauce and other condiments.Western diets have been criticized for their high intake of processed foods and saturated fats,although there is a growing trend towards healthier options.7.Cultural Significance:Food in China is deeply intertwined with cultural practices and beliefs,such as the use of certain dishes for specific festivals or the concept of food as medicine.Western food culture also has its traditions,such as the importance of theSunday roast in the UK or the Thanksgiving turkey in the US.8.Influence and Adaptation:Both Chinese and Western cuisines have influenced each other over time.For example,ChineseAmerican cuisine has adapted traditional Chinese dishes to suit Western tastes,while Western fast food chains have adapted their menus to cater to Chinese consumers.In conclusion,the differences between Chinese and Western cuisines are a reflection of the rich diversity of global food cultures.Understanding these differences can lead to a greater appreciation for the culinary arts and the cultural heritage they represent.。

2001年专业英语八级考试真题及答案Part ⅠListening Comprehension (40min)In Sections A, B and C you will hear everything ONCE ONLY. Listen carefully a nd then answer the questions that follow. Mark the correct response to each ques tion on your Coloured Answer Sheet.SECTION A TALKQuestions 1 to 5 refer to the talk in this section. At the end of the talk you w ill be given 15 seconds to answer each of the following five questions. Now list en to the talk.1. Changes in the size of the World Bank’s operations refer to ___.A. the expansion of its loan programmeB. the inclusion of its hard loansC. the inclusion of its soft loansD. the previous lending policies2. What actually made the Bank change its overall lending strategy?A. Reluctance of people in poor countries to have small families.B. Lack of basic health services and inequality in income distribution.C. The discovery that a low fertility rate would lead to economic development.D. Poor nutrition and low literacy in many poor countries of the world.3. The change in emphasis of the Bank’s lending policies meant that the Bank would ___.A. be more involved in big infrastructure projectsB. adopt similar investment strategies in poor and rich countriesC. embark upon a review of the investment in huge dams and steel millsD.invest in projects that would benefit the low-income sector of society4. Which of the following is NOT a criticism of the bank?A. Colossal travel expenses of its staff.B. Fixed annual loans to certain countries.C. Limited impact of the Bank’s projects.D. Role as a financial deal maker.5. Throughout the talk, the speaker is ___ while introducing the Wor ld Bank.A. biasedB. unfriendlyC. objectiveD. sensationalSECTION B CONVERSATIONQuestions 6 to 10 are based on a conversation. At the end of the conversation yo u will be given 15 seconds to answer the question. Now listen to the conversatio n.6. The man sounds surprised at the fact that ___.A. many Australians are taking time off to travelB. the woman worked for some time in New ZealandC. the woman raised enough money for travelD. Australians prefer to work in New Zealand7. We learn that the woman liked Singapore mainly because of its ___.A. cleannessB. multi-ethnicityC. modern characteristicsD. shopping opportunities8. From the conversation we can infer that Kaifeng and Yinchuan impressed the woman with their ___.A. respective locationsB. historic interestsC. ancient tombsD. Jewish descendants9. Which of the following words can best describe the woman’s feelings a bout Tibet?A. Amusement.B. Disbelief.C. Ecstasy.D. Delig ht10. According to the conversation, it was that made the woman ready to stop traveling.A. the unsettledness of travelB. the difficulties of trekkingC. the loneliness of travelD. the unfamiliar environmentSECTION C NEWS BROADCASTQuestions 11 and 12 are based on the following news. At the end of the news item , you will be given 30 seconds to answer the questions. Now listen to the news.11. Mike Tyson was put in prison last August because he ___.A. violated the traffic lawB. illegally attacked a boxerC. attacked sb. after a traffic accidentD. failed to finish his contract12. The license granted to Tyson to fight will be terminated ___.A. by the end of the yearB. in over a yearC. in AugustD. in a few weeksQuestion 13 is based on the following news. At the end of the news item, you wil l be given 15 seconds to answer the question. Now listen to the news.13. The Russian documents are expected to draw great attention because ___.A. they cover the whole story of the former US presidentB. the assassin used to live in the former Soviet UnionC. they are the only official documents released about KennedyD. they solved the mystery surrounding Kennedy’s assassinationQuestion 14 and 15 are based on the following news. At the end of the news item,you will be given 30 seconds to answer the questions. New listen to the news.14. In the recent three months, Hong Kong’s unemployment rate has ___.A. increased slowlyB. decreased graduallyC. stayed steadyD. become unpredictable15. According to the news, which of the following statements is TRUE?A. Business conditions have worsened in the past three months.B. The past three months have seen a declining trend in job offers.C. The rise of unemployment rate in some sectors equals the fall in others.D. The unemployment rate in all sectors of the economy remains unchanged. SECTION D NOTE-TAKING AND GAP-FILLINGFill each of gaps with ONE word. You may refer to your notes. Make sure the word you fill in is both grammatically and semantically acceptable.The Press ConferenceThe press conference has certain advantages. The first advantage lies with the (1)___ nature of the event itself; public officials are supposed to 1.___ submit to scrutiny by responding to various questions at a press conference. Secondly, statements previously made at a press conference can be used as a (2)___ in judging following statements or policies. Moreover, in case 2.___of important events, press conferences are an effective way to break the newsto groups of reporters.However, from the point of view of (3)___, the press conference 3.___ possesses some disadvantages, mainly in its(4)___ and news source. 4.___The provider virtually determines the manner in which a press conference proceeds. This, sometimes, puts news reporters at a(n)(5)___ , as can 5.___ be seen on live broadcasts of news conferences.Factors in getting valuable information preparation: a need to keep up to date on journalistic subject matter;—(6)___ of the news source: 6.___1 ) news source’s (7)___ to 7.___provide information;2)news-gathering methods.Conditions under which news reporters cannot trust the informationprovided by a news source—not knowing the required information;—knowing and willing to share the information, but without(8)___ skills; 8.___—knowing the information, but unwilling to share;—willing to share, but unable to recall.(9)___ of questions asked 9.___Ways of improving the questions:no words with double meanings;no long questions;—specific time, place, etc.;—(10) questions; 10.___—clear alternatives, or no alternatives in answers.Part ⅡProofreading and Error Correction (15 min)The following passage contains TEN errors. Each line contains a maximum of ONE error. In each case, only ONE word is involved. You should proofread the passage and correct it in the following way. For a wrong word, underline the wrong word and wri te the correct one in the blank provided at the end of the line. For a missing word, mark the position of the missing word with a “∧”sign and write the word you believe to be missing in the blank provided at the end of the line. For an unnecessary word cross out the unnecessary word with a slash “/’ and put the word in the blank provided at the end of the line.ExampleWhen∧art museum wants a new exhibit, (1) an it never／ buys things in finished form and hangs (2) never them on the wall. When a natural history museum wants an exhibition, it must often buildit. (3) exhibitDuring the early years of this century, wheat was seen as thevery lifeblood of Western Canada. People on city streets watchedthe yields and the price of wheat in almost as much feeling as if 1.___they were growers. The marketing of wheat became an increasing 2.___favorite topic of conversation.War set the stage for the most dramatic events in marketingthe western crop. For years, farmers mistrusted speculative grainselling as carried on through the Winnipeg Grain Exchange.Wheat prices were generally low in the autumn, so farmers could 3.___not wait for markets to improve. It had happened too often thatthey sold their wheat soon shortly after harvest when farm debts 4.___were coming due, just to see prices rising and speculators getting rich. 5.___ On various occasions, producer groups, asked firmer control, 6.___but the government had no wish to become involving, at 7.___least not until wartime when wheat prices threatened to runwild.Anxious to check inflation and rising life costs, the federal 8.___ government appointed a board of grain supervisors to deal withdeliveries from the crops of 1917 and 1918. Grain Exchangetrading was suspended, and farmers sold at prices fixed by theboard. To handle with the crop of 1919, the government 9.___appointed the first Canadian Wheat Board, with total authority to 10.___ buy, sell, and set prices.Part ⅢReading Comprehension (40 min)SECTION A READING COMPREHENSION (30 min)In this section there are four reading passages followed by a total of fifteen multiple-choice questions. Read the passages and then mark answers on your ColouredAnswer Sheet.TEXT A“Twenty years ago, Blackpool turned its back on the sea and tried to make i tself into an entertainment centre. ” say Robin Wood, a local official. “Now t he thinking is that we should try, to refocus on the sea and make Blackpool a fami ly destination again.” To say that Blackpool neglected the sea is to put it mil d ly. In 1976 the European Community, as it then was called, instructed member nati ons to make their beaches conform to certain minimum standards of cleanliness wi thin ten years. Britain, rather than complying, took the novel strategy of conte nding that many of its most popular beaches were not swimming beaches at all. Be cause of Britain’s climate the sea-bathing season is short, and most people don ’ t go in above their knees anyway-and hence can’t really be said to be swimming. By averaging out the number of people actually swimming across 365 days of the y ear, the government was able to persuade itself, if no one else, that Britain ha d hardly any real swimming beaches.As one environmentalist put it to me: “You had the ludicrous situation in w hich Luxembourg had mere listed public bathing beaches than the whole of the Uni ted Kingdom. It was preposterous.”Meanwhile, Blackpool continued to discharge raw sewage straight into the se a. Finally after much pressure from both environmental groups and the European U nion, the local water authority built a new waste-treatment facility for the who le of Blackpool and neighbouring communities. The facility came online in June 1 996. For the first time since the industrial revolution Blackpool’s waters are safe to swim in.That done, the town is now turning its attention to making the sea-front me re visually attractive. The promenade, once a rather elegant place to stroll, ha d become increasingly tatty and neglected. “It was built in Victorian times and needed a thorough overhaul anyway, ”says Wood, “so we decided to make aestheti c improvements at the same time, to try to draw people back to it.” Blackpool rec e ntly spent about .4 million building new kiosks for vendors and improving seat ing around the Central Pier and plans to spend a further $ 15 million on various amenity projects.The most striking thing about Blackpool these days compared with 20 years a go is how empty its beaches are. When the tide is out, Blackpool’s beaches are a vast plain of beckoning sand. They look spacious enough to accommodate comforta bly the entire populace of northern England. Ken Welsby remembers days when, as he puts it,“you couldn’t lay down a handkerchief on this beach, it was that c rowded.”Welsby comes from Preston, 20 miles down the road, and has been visiting Bl ackpool all his life. Now retired, he had come for the day with his wife, Kitty, and their three young grandchildren who were gravely absorbed in building a san dcastle. “Two hundred thousand people they’d have on this beach sometimes.”W elsby said. “You can’t imagine it now, can you?”Indeed I could not. Though it was a bright sunny day in the middle of summe r. I counted just 13 people scattered along a half mile or so of open sand. Exce pt forthose rare times when hot weather and a public holiday coincide, it is li ke this nearly always now.“You can’t imagine how exciting it was to come here for the day when we w er e young.” Kitty said. “Even from Preston, it was a big treat. Now children don ’t want the beach. They want arcade games and rides in helicopters and goodness kn ows what else.”She stared out over the glittery water. “We’ll never see thos e days again. It’s sad really.”“But your grandchildren seem to be enjoying it,”I pointed out.“For the moment, ”Ken said. “For the moment.”Afterward I went for a long walk along the empty beach, then went back to th e town centre and treated myself to a large portion of fish-and-chips wrapped in paper. The way they cook it in Blackpool, it isn’t so much a meal as an invita t ion to a heart attack, but it was delicious. Far out over the sea the sun was se tting with such splendor that I would almost have sworn I could hear the water h iss where it touched.Behind me the lights of Blackpool Tower were just twinkling on, and the str eets were beginning to fill with happy evening throngs. In the purply light of d usk the town looked peaceful and happy — enchanting even — and there was an engaging air of expectancy, of fun about to happen. Somewhat to my surprise, I r ealized that this place was beginning to grow on me.16. At the beginning, the passage seems to suggest that Blackpool ___.A. will continue to remain as an entertainment centreB. complied with EC’s standards of clearlinessC. had no swimming beaches all alongD. is planning to revive its former attraction17. We can learn from the passage that Blackpool used to ___.A. have as many beaches as LuxumbourgB. have seriously polluted drinking waterC. boast some imposing seafront sightsD. attract few domestic holiday makers18. What Blackpool’s beaches strike visitors most is their ___.A. emptinessB. cleanlinessC. modernityD. monotonyTEXT BPundits who want to sound judicious are fond of warning against generalizin g. Each country is different, they say, and no one story fits all of Asia. This is, of course, silly: all of these economies plunged into economic crisis within a few months of each other, so they must have had something in common.In fact, the logic of catastrophe was pretty much the same in Thailand, Mal aysia, Indonesia and South Korea. (Japan is a very different story. ) In each ca se investors ——mainly, but not entirely, foreign banks who had made short-term loans——all tried to pull their money out at the same time. The result was a co mbined bankingand currency crisis: a banking crisis because no bank can convert all its assets into cash on short notice; a currency crisis because panicked in vestors were trying not only to convert long-term assets into cash, but to conve rt baht or rupiah into dollars. In the face of the stampede, governments had no good options. If they let their currencies plunge inflation would soar and compa nies that had borrowed in dollars would go bankrupt; if they tried to support th eir currencies by pushing up interest rates, the same firms would probably go bu st from the combination of debt burden and recession. In practice, countries’s plit the difference——and paid a heavy price regardless.Was the crisis a punishment for bad economic management? Like most cliches, the catchphrase“ crony capitalism” has prospered because it gets at something r eal: excessively cozy relationships between government and business really did l ead to a lot of bad investments. The still primitive financial structure of Asia n business also made the economies peculiarly vulnerable to a loss of confidence . But the punishment was surely disproportionate to the crime, and many investme nts that look foolish in retrospect seemed sensible at the time.Given that there were no good policy options, was the policy response mainl y on the fight track? There was frantic blame-shifting when everything in Asia s eemed to be going wrong: now there is a race to claim credit when some things ha ve started to go right. The international Monetary Fund points to Korea’s recov e ry—— and more generally to the fact that the sky didn’t fall after all —— a s proof that its policy recommendations were right. Never mind that other IMF cli ents have done far worse, and that the economy of Malaysia —— which refused IM F help, and horrified respectable opinion by imposing capital controls ——also seems to be on the mend. Malaysia’s prime Minister, by contrast, claims full cr e dit for any good news——even though neighbouring economies also seem to have bo ttomed out.The truth is that an observer without any ax to grind would probably concl ude that none of the policies adopted either on or in defiance of the IMF’s adv i ce made much difference either way. Budget policies, interest rate policies, ban king reform ——whatever countries tried, just about all the capital that could flee, did. And when there was no mere money to run, the natural recuperative po wers of the economies finally began to prevail. At best, the money doctors who p urported to offer cures provided a helpful bedside manner; at worst, they were l ike medieval physicians who prescribed bleeding as a remedy for all ills.Will the patients stage a full recovery? It depends on exactly what you me an by “full”. South Korea’s industrial production is already above its pre-cr isi s level; but in the spring of 1997 anyone who had predicted zero growth in Korea n industry over the next two years would have been regarded as a reckless doomsa yer. So if by recovery you mean not just a return to growth, but one that brings the region’s performance back to something like what people used to regard as the Asian norm, they have a long way to go.19. According to the passage, which of the following is NOT the writer’s opinion?A. Countries paid a heavy price for whichever measure taken.B. Countries all found themselves in an economic dilemma.C. Withdrawal of foreign capital resulted in the crisis.D. Most governments chose one of the two options.20. The writer thinks that those Asian countries ___.A. well deserved the punishmentB. invested in a senseless way at the timeC. were unduly punished in the crisisD. had bad relationships between government and business21. It can be inferred from the passage that IMF policy recommendations ___.A. were far from a panacea in all casesB. were feasible in their recipient countriesC. failed to work in their recipient countriesD. were rejected unanimously by Asian countries22. At the end of the passage, the writer seems to think that a full reco very of the Asian economy is ___.A. dueB. remoteC. imaginativeD. unpredictableTEXT CHuman migration: the term is vague. What people usually think of is the per manent movement of people from one home to another. More broadly, though, migrat ion means all the ways——from the seasonal drift of agricultural workers within a country to the relocation of refugees from one country to another.Migration is big, dangerous, compelling. It is 60 million Europeans leaving home from the 16th to the 20th centuries. It is some 15 million Hindus, Skihs, and Muslims swept up in a tumultuous shuffle of citizens between India and Pakis tan after the partition of the subcontinent in 1947.Migration is the dynamic undertow of population change: everyone’s solutio n , everyone’s conflict. As the century turns, migration, with its inevitable eco n omic and political turmoil, has been called“ one of the greatest challenges of the coming century.”But it is much more than that. It is, as has always been, the great adventu re of human life. Migration helped create humans, drove us to conquer the planet , shaped our societies, and promises to reshape them again.“You have a history book written in your genes, ”said Spencer Wells. The bo ok he’s trying to read goes back to long before even the first word was written , and it is a story of migration.Wells, a tall, blond geneticist at Stanford University, spent the summer of 1998 exploring remote parts of Transcaucasia and Central Asia with three collea gues in a Land Rover, looking for drops of blood. In the blood, donated by the p eople he met, he will search for the story that genetic markers can tell of the long paths human life has taken across the Earth.Genetic studies are the latest technique in a long effort of modern humans t o find out where they have come from. But however the paths are traced, the basi c story is simple: people have been moving since theywere people. If early huma ns hadn’t moved and intermingled as much as they did, they probably would have c ontinued to evolve into different species. From beginnings in Africa, most resea rchers agree, groups of hunter-gatherers spread out, driven to the ends of the E arth.To demographer Kingsley Davis, two things made migration happen. First, hum an beings, with their tools and language, could adapt to different conditions wi thout having to wait for evolution to make them suitable for a new niche. Second , as populations grew, cultures began to differ, and inequalities developed betw een groups. The first factor gave us the keys to the door of any room on the pla net; the other gave us reasons to use them.Over the centuries, as agriculture spread across the planet, people moved t oward places where metal was found and worked and to centres of commerce that th en became cities. Those places were, in turn, invaded and overrun by people later generations called barbarians.In between these storm surges were steadier but similarly profound fides in which people moved out to colonize or were captured and brought in as slaves. F or a while the population of Athens, that city of legendary enlightenment was as much as 35 percent slaves.“What strikes me is how important migration is as a cause and effect in th e great world events. ”Mark Miller, co-author of The Age of Migration and a prof essor of political science at the University of Delaware, told me recently.It is difficult to think of any great events that did not involve migration . Religions spawned pilgrims or settlers; wars drove refugees before them and ma de new land available for the conquerors; political upheavals displaced thousand s or millions; economic innovations drew workers and entrepreneurs likemagnets; environmental disasters like famine or disease pushed their bedraggled survivor s anywhere they could replant hope. “It’s part of our nature, this movement,”Miller said, “It’s just a fact of the human condition.”23. Which of the following statements is INCORRECT?A. Migration exerts a great impact on population change.B. Migration contributes to Mankind’s progress.C. Migration brings about desirable and undesirable effects.D. Migration may not be accompanied by human conflicts.24. According to Kingsley Davis, migration occurs as a result of the foll owing reasons EXCEPF ___.A. human adaptabilityB. human evolutionC. cultural differencesD. inter-group inequalities25. Which of the following groups is NOT mentioned as migrants in the pas sage?A. Farmers.B. Workers.C. Settlers.D. Colon izers.26. There seems to be a(n) ___ relationship between great events an d migration.A. looseB. indefiniteC. causalD. rem oteTEXT DHow is communication actually achieved? It depends, of course, either on a common language or on known conventions, or at least on the beginnings of these. If the common language and the conventions exist, the contributor, for example, the creative artist, the performer, or the reporter, tries to use them as well as he can. But often, especially with original artists and thinkers, the problem is in one way that of creating a language, or creating a convention, or at leas t of developing the language and conventions to the point where they are capable of bearing his precise meaning. In literature, in music, in the visual arts, in the sciences, in social thinking, in philosophy, this kind of development has o ccurred again and again. It often takes a long time to get through, and for many people it will remain difficult. But we need never think that it is impossible; creative energy is much more powerful than we sometimes suppose. While a man is engaged in this struggle to say new things in new ways, he is usually more than ever concentrated on the actual work, and not on its possible audience. Many ar tists and scientists share this fundamental unconcern about the ways in which th eir work will be received. They may be glad if it is understood and appreciated, hurt if it is not, but while the work is being done there can be no argument. T he thing has to come out as the man himself sees it.In this sense it is true that it is the duty of society to create condition s in which such men can live. For whatever the value of any individual contribut ion, the general body of work is of immense value to everyone. But of course thi ngs are not so formal, in reality. There is not society on the one hand and thes e individuals on the other. In ordinary living, and in his work, the contributor shares in the life of his society, which often affects him both in minor ways a nd in ways sometimes so deep that he is not even aware of them. His ability to m ake his work public depends on the actual communication system: the language its elf, or certain visual or musical or scientific conventions, and the institution s through which the communication will be passed. The effect of these on his act ual work can be almost infinitely variable. For it is not only a communication s ystem outside him; it is also, however original he may be, a communication syste m which is in fact part of himself. Many contributors make active use of this ki nd of internal communication system. It is to themselves, in a way, that they fi rst show their conceptions, play their music, present their arguments. Not only as a way of getting these clear, in the process of almost endless testing that a ctive composition involves. But also, whether consciously or not, as a way of pu tting the experience into a communicable form. If one mind has grasped it, then it may be open to other minds.In this deep sense, the society is in some ways already present in the act of composition. This is always very difficult to understand, but often, when we havethe advantage of looking back at a period, we can see, even if we cannot e xplain, how this was so. We can see how much even highly original individuals ha d in common, in their actual work, and in what is called their “structure of fe e ling”, with other individual workers of the time, and with the society of that t ime to which they belonged. The historian is also continually struck by the fact that men of this kind felt isolated at the very time when in reality they were beginning to get through. This can also be noticed in our own time, when some of the most deeply influential men feel isolated and even rejected. The society an d the communication are there, but it is difficult to recognize them, difficult to be sure.27. Creative artists and thinkers achieve communication by ___.A. depending on shared conventionsB. fashioning their own conventionsC. adjusting their personal feelingsD. elaborating a common language28. A common characteristic of artists and scientists involved in creativ e work is that ___.A. they cave about the possible reaction to their workB. public response is one of the primary conceitsC. they are keenly aware of public interest in their workD. they are indifferent toward response to their work29. According to the passage, which of the following statements is INCORR ECT?A. Individual contributions combined possess great significance to the publ ic.B. Good contributors don’t neglect the use of internal communication syste m.C. Everyone except those original people comes under the influence of socie ty.D. Knowing how to communicate is universal among human beings.30. It is implied at the end of the passage that highly original individu als feel isolated because they ___.A. fail to acknowledge and use an acceptable form of communicationB. actually differ from other individuals in the same periodC. have little in common with the society of the timeD. refuse to admit parallels between themselves and the societySECTION BTEXT EFirst read the question.31. The purpose of the passage is to ___.A. review some newly-published interior-design booksB. explore the potential market for interior-design booksC. persuade people to buy some good booksD. stress the importance of reading good booksNow go through TEXT E quickly to answer question 31.Do your relationships keep failing? When you leave your home in the morning are you already feeling stressed? Is there no time in your life for fun any mor e? Cancel your appointment with the doctor. What you need is a good interior-des ign book. Publishers have created a new genre of books for the home, titles that go beyond。

Effects of Wheat Quality on Digestion Differ Between the D +and D −ChickenLines Selected for Divergent Digestion CapacityA.Pe´ron,*1J.Gomez,*S.Mignon-Grasteau,*N.Sellier,*J.Besnard,*M.Derouet,*H.Juin,†and B.Carre ´**Station de Recherches Avicoles,Institut National de la Recherche Agronomique,37380Nouzilly,France;and †Unite´Expe ´rimentale d’Elevage Alternatif et Sante ´des Monogastriques,Le Magneraud,Institut National de la Recherche Agronomique,Saint-Pierre-d’Amilly,17700Surge`res,France ABSTRACT The aim of the experiment was to studythe effects of 2wheat cultivars (Baltimor and Scipion)with different hardness values (75and 5,respectively)on 2divergent lines (D +and D −)of broiler chickens selected on the basis of their digestion ability assessed by AME n .Wheat was incorporated at 54.6%in diets.The other main ingredients were soybean meal (35.3%)and rapeseed oil (5.5%).Diets were given as pellets from 7to 26d.The experimental design was a 2×2factorial design testing 2wheat cultivars (soft or hard)on 2selected lines of broiler chickens (high AME n or low AME n ).From 7to 16d,D +line showed lower (P <0.0001)feed intake and feed:gain ratio than the D −line.At 3wk of age,the D +chickens resulted in increased digestibility values (P <0.01)and 9%increased AME n value (P <0.0001)compared with D −.Wheat cultivar effects on feedKey words :chicken,genetics,wheat,digestibility2006Poultry Science 85:462–469INTRODUCTIONA great variability in digestibility values is often ob-served when broilers are fed wheat-based diets (Mollah et al.,1983;Rogel et al.,1987;Choct et al.,1999;Steenfeldt,2001;Carre´et al.,2002).A part of this variability can be attributed to wheat genetics because wheat grain physical and chemical characteristics differ between cultivars(Oury et al.,1998)and can affect chicken digestion (Carre´et al.,2002,2005).Previous studies have demonstrated that high viscosity of wheat water-extract decreases di-gestibility values,especially that of lipids (Maisonnieret al.,2001a;Carre´et al.,2002).Another factor that can influence digestibility is wheat hardness,a factor that has been less studied.Grain hardness essentially depends on the genetic origin of wheat and is related to the more orless friable characteristics of the endosperm (Abe´cassis et 2006Poultry Science Association,Inc.Received April 18,2005.Accepted November 4,2005.1Corresponding author:peron@tours.inra.fr462efficiency and AME n differed between lines.In the D +line,their values were about 6%higher (P <0.05)with soft than with hard wheat,whereas they did not differ in the D −line.However,wheat cultivar effect on starch digestibility did not differ between lines;soft instead of hard wheat resulted in about 6%improvement (P <0.0001)in both lines.In the D −line,soft instead of hard wheat tended to reduce lipid and protein digestibilities,which explained why the starch digestibility improve-ment due to soft wheat was not converted into a signifi-cant AME n improvement in D −birds.Study of digestive organ size revealed that increased proventriculus and gizzard weight (P <0.05)could be one of the causes for the better digestion capacity of the D +line.The pancreas was bigger (P <0.01)in D −than in D +birds,which proba-bly came from an adaptation to a digestive disorder in D −birds.al.,1997).Hardness strongly influences the milling behav-ior of wheat cultivars:grinding hard wheat results in increased mean particle size compared with soft wheat(Abe´cassis et al.,1997).Biochemical origin of wheat hard-ness is not defined precisely.However,it is generally accepted that a great part of hardness involves interac-tions between starch granules and protein matrix (Barlow et al.,1973;Glenn and Saunders,1990;Kim et al.,2004).Puroindolines a and b are the major proteins controlling this interaction (Giroux and Morris,1998),but other pro-teins,like the wheat storage proteins glutenins and glia-dins,appear to be involved (Galande et al.,2001;Amiour et al.,2004;Turner et al.,2004).Measurement of grain hardness by near-infrared reflectance (NIR )is made on flour obtained under very precise grinding conditions (AACC,1995).The NIR method for hardness determina-tion is based on the fact that reflectance signal is affected by particle size (signal absorption increases with in-creased particle size;AACC,1995).Recently,negative relationships were observed between wheat hardness pa-rameters (hardness value and mean particle size)andstarch digestibility (Carre´et al.,2002,2005;Pe ´ron et al.,2005).WHEAT QUALITY AND DIGESTIBILITY463 position of the experimental pelleted dietsBaltimor1Scipion1Baltimor2Scipion2Ingredient(%)(7to26d)(7to26d)(26to27d)(26to27d)Wheat1Baltimor cultivar54.6194.18Scipion cultivar54.6194.18Rapeseed oil 5.50 5.50 2.00 2.00Soybean meal35.3535.350.000.00Calcium carbonate 1.19 1.19 1.19 1.19Dicalcium phosphate 1.50 1.50 1.50 1.50Sodium chloride0.350.350.350.35Mineral and vitamin mix20.500.500.500.50DL-Methionine0.150.150.050.05Lysine-HCl0.000.000.230.23Robenidine30.050.050.000.00Insoluble ash(Celite)0.800.800.000.00ContentAME n(kcal/kg)3,0403,0403,1203,120Real applied viscosity4(mL/g) 1.62 1.77 1.64 2.06Potential applied viscosity4(mL/g) 2.42 2.60 2.74 2.97Water-insoluble cell wall4(%)11.6911.619.708.76Starch4(%)35.533.957.755.6Crude protein4(%)21.722.39.610.5Lipids4(%)7.77.7 3.4 3.4Lysine(%) 1.18 1.200.490.52Methionine+cystine(%)0.860.880.440.47Calcium(%) 1.08 1.080.990.99Available phosphorus(%)0.390.390.410.411Wheat hardness:75for Baltimor and5for Scipion.2Supplied per kilogram of diet:Co,0.6mg;Cu,25mg;Fe,50mg;I,1mg;Mn,85mg;Se,0.25mg;Zn,60mg;retinyl acetate,10,000IU;cholecalciferol,2,000IU;DL-alpha-tocopheryl acetate,30mg;thiamine,1.5mg;riboflavin,4mg;calcium pantothenate,10mg;vitamin B12,0.015mg;menadione,2mg;pyridoxine hydrochloride,2.5mg;folic acid,0.4mg;biotin,0.2mg;niacin,30mg;choline,500mg;butylated hydroxytoluene,125mg.3Robenz,American Cyanamid Co.,Agricultural Division,Wayne,NJ.4Measured values.Another part of the variability in digestibility values for birds fed wheat diets comes from bird genetics,as shown by the high heritability value(0.37)observed for AME n measured in growing birds fed on a wheat diet (Mignon-Grasteau et al.,2004).Two divergent lines(D+ with high AME n,and D−with low AME n)were selected and showed significant differences in all digestion param-eters(AME n,digestibilities of lipids,starch,and proteins) at thefirst generation of selection(Mignon-Grasteau et al.,2004).The questions that arise from these observations concern the responses of different kind of birds to differ-ent kind of wheats.In other words,are there some interac-tions between bird and wheat origins?The aim of thecurrent study was to test the interaction(wheat genetics ×chicken genetics)on digestibilities and feed efficiencies in growing birds,using a2×2factorial design with2wheat cultivars(Baltimor and Scipion)differing in hard-ness value(75and5,respectively)and2chicken linesdiffering in digestion capacity(D+and D−lines,secondselection generation).Digestive organ sizes were mea-sured at the end of the experiment in an attempt to relatedigestibility variations to organ size.MATERIALS AND METHODS Animals and Experimental DesignThe experiment consisted in a2×2factorial designtesting2wheat cultivars(Baltimor and Scipion)differing in hardness value and2chicken lines(D+and D−)dif-fering in digestion capacity.Fifty male broiler chickens were obtained from each of the divergent lines D+and D−.Birds were from the second selection generation.This selection,conducted at Station de Recherches Avicoles (INRA,France),was based on digestion ability assessed by AME n value(D+and D−for high and low AME n value, respectively;Mignon-Grasteau et al.,2004).Birds were wing-banded and put in metal cages(36cm length,22 cm width,40cm height)with4birds per cage until7d, and then with1bird per cage.Each cage was provided with a drinking system,a feeder,and a plastic tray placed under the cage for excreta collection.The cages were placed in a ventilated room with controlled light(lighting schedule of23L:1D)and temperature(34°C at1d,33°C until3d,31°C until8d,29°C until10d,28°C until15d, 26°C until22d,and24°C until27d).At7d,for each line,36birds were randomly selected for distribution into 2groups(18individuals per group).Then,the72birds were randomly allocated to individual cages.Each group received1of the2experimental diets containing55% wheat(Table1)from7to26d.The chickens from each group were weighed(18repli-cates)at7and16d after16h of feed deprivation.The 16-h feed deprivation period(Maisonnier et al.,2001b) was used to empty the digestive tract before weighing to have a precise measurement of the chicken individual weight.Individual feed intakes were also recorded(18 replicates)between7and16d.In addition to feed:gainPE´RON ET AL.464Table2.Particle size(%retained on sieves)of ground wheat(dry and wet sieving)and diets(wet sieving)GMD Ratio1 Sieve opening(␮m)<75751503004256008501,1801,6002,0002,360␮m)coarse:fine Wheatflour Baltimor0.2 3.8 3.8 4.8 5.28.910.324.424.78.4 5.4908 1.10 (dry sieving)Scipion0.5 3.4 4.17.37.19.39.319.129.7 6.2 3.88540.65 Wheatflour Baltimor23.2 2.5 1.7 1.6 2.89.111.015.815.816.5481 1.18 (wet sieving)Scipion28.38.6 3.3 2.7 3.38.59.912.211.811.53200.58 Diet Baltimor142.910.67.0 6.5 6.09.2 6.3 5.8 3.4 2.41500.10 (wet sieving)Scipion144.611.28.1 5.5 6.58.3 6.9 4.8 2.4 1.61370.061Ratio of coarse particles to small ones.For dry sieving:(2,360+2,000)/(<75+75+150+300).For wet sieving:(2,000+1,600)/(<75+75+150).ratio(7to16d),a residual weight gain was calculated using protein intake to evaluate feed efficiency indepen-dently of diet protein contents.Residual weight gains were the residual values obtained from the regression line calculated as follows from the current experiment: y=−0.06x2+12.21x−335(R2=0.58;n=72;P=0.0001); y was the individual weight gain(g;7to16d),and x was the individual protein intake(g;7to16d).A balance experiment was performed(18replicates per treatment)from20to23d of age with no food deprivation at the beginning and end of the balance experiment,and using acid insoluble ash marker(Ce´lite),as described by Pe´ron et al.(2005).No feed deprivation was used for balance experiment to avoid a disturbance of digestion (Pe´ron et al.,2005).At26d,12individual replicates per treatment were selected and were fed ad libitum1of the 2diets containing95%wheat(Table1;with no change regarding wheat cultivar)until27d when they were killed for digesta collection and measurement of digestive or-gan size.Experimental DietsThe male broiler chickens were maintained on a starter diet(3,100kcal/kg AME n,22%crude protein)containing maize,wheat,and soybean meal until7d.Then,each group was fed with1of the2experimental diets(Balti-mor1and Scipion1)containing55%wheat(Table1).Diets only differed by the cultivar of wheat(Baltimor vs.Scip-ion).These cultivars were chosen for their opposite hard-ness value,high for Baltimor(75hardness value)and low for Scipion(5hardness value).Both wheats were ground on a hammer mill with a6mm screen.An indigestible marker(0.8%Celite,measured as acid insoluble ash)was added to experimental diets(Scott&Hall,1998).At26 d,2new diets(Baltimor2and Scipion2)were offered to the birds for further investigations on digestion of wheat in both lines.These new diets contained the same wheat samples as previous diets,with a high inclusion rate(95%) and only a little oil added(2%;Table1).These diets were given for1d just before killing and collection of digesta and digestive organs.All diets were given as pellets. Digestive OrgansAt27d,48birds(12replicates per treatment)were weighed and killed by intracardiac injection of1mL of sodium pentobarbital(Sanofi,Marne la Coquette,France), and then proventriculus,gizzard,pancreas,and ileum (from Meckel’s diverticulum to cecal junction)were im-mediately cut off for measurements.Fat attached to or-gans was removed,and weight and length were measured after emptying.Proventriculus and pancreas were quickly frozen in liquid nitrogen and stored at−70°C for further analyses.The content of the ileum was homoge-nized and divided into2fractions,F1and F2.Fraction F1was frozen in liquid nitrogen and stored at−70°C for further particle size analyses.Fraction F2was frozen with isopentane(cooled with liquid nitrogen)and stored at −70°C for further microscopic analyses.Approximately 10to12min were necessary to process each animal. Analytical MethodsParticle Size Distribution.Particle size distribution of flours from wheat and pelleted diets were measured as previously described by Pe´ron et al.(2005).Diet and Excreta Samples.Wheat hardness was esti-mated using NIR spectrometry according to AACC (1995),using a wholemealflour produced on a Cyclotec millfitted with a0.8-mm sieve(Tecator,Ho¨gana¨s,Swe-den).Diets were analyzed for real(RAV)and potential (PAV)applied viscosities,using ethanolic pretreatment for PAV determinations,as described by Carre´et al. (1994).Water-insoluble cell wall was measured in diets according to Carre´and Brillouet(1989).Diets and individ-ual samples of excreta were analyzed for gross energy, starch,lipids,and proteins as described by Carre´et al. (2005).Acid insoluble ash content was determined in diets and excreta using the AFNOR V18-102method(1977). Statistical AnalysisStatistical analyses were performed using Statview Software(SAS Inst.,Inc.,Cary,NC).The ANOVA analy-ses were used to test effects of lines and diets.Accepted significance for P-value was P<0.05.When interactions were significant or close to significance,means were com-pared using Fischer’s protected least significant differ-ence procedure.RESULTSWheats and DietsThe NIR analysis of the2wheat cultivars confirmed their very different hardness values:75for the hard culti-WHEAT QUALITY AND DIGESTIBILITY465Table 3.Effects of wheat cultivars on growth performances (7to 16d)of male broiler chickens from D +and D −lines Wheat BW (g)BW (g)Weight gain (g)Feed intake 1(g)Feed 1:gain Residual gain 2Genotypecultivar 7d 16d (7to 16d)(7to 16d)(7to 16d)(7to 16d)D +line Baltimor 126.2383.9257.7332.1 1.30b 5.8D +line Scipion 130.1403.4273.4335.6 1.23a 8.7D −line Baltimor 135.2403.1267.9365.4 1.37c −3.9D −line Scipion140.0406.8266.8373.1 1.40c −11.2SEM 32.568.23 6.757.900.020 4.00Effect (P -value)Line0.00050.180.79<0.0001<0.00010.0005Wheat cultivar0.0990.160.290.480.400.58Line ×wheat cultivar0.850.340.220.800.0250.21a–c Means with different letters within columns are significantly different (P <0.05).1Dry matter basis.2Residual values from the regression line:y =−0.06x 2+12.21x −335.With y =individual weight gain (g);x =individual protein intake (g).3Pooled standard error of means with 18individual replicates per treatment.var Baltimor,and 5for the soft cultivar Scipion.Geometri-cal mean diameter (GMD )of particles from wheat flours (Table 2)was measured by dry sieving and showed quite similar values:908␮m for Baltimor and 854␮m for Scip-ion.The ratios of coarsest to finest particles showed that Baltimor wheat had higher amounts of coarse particles than Scipion wheat (1.11and 0.68,respectively).Wet siev-ing on pellets showed very close GMD for both diets (150and 137␮m,respectively),but Baltimor1diet still contained more coarse particles (Table 2)than Scipion1.Diet analyses indicated that the Baltimor1diet con-tained more starch (+1.6%)but less crude protein (−0.6%)than the Scipion1diet (Table 1).Baltimor1and Scipion1diets showed rather similar RAV and PAV values (Table 1).These diets also showed similar water-insoluble cell wall content (Table 1).Growth PerformancesResults of growth performance and feed intake are shown in Table 3.No significant effect was observed on BW,except a line effect at d 7(Table 3).Increased feed intake and feed:gain ratio and decreased residual gain (7to 16d)were observed for D −line compared with D +.An interaction between line and wheat cultivar was detected for feed:gain ratio.The ratio did not differ between culti-vars with D −line whereas,with D +line,it was higher for Baltimor than for the Scipion cultivar.However,this interaction was not significant for the residual gain factor.Table 4.Effects of wheat cultivars on digestive organ sizes (weight and length)of 27-d-old male broiler chickens from D +and D −linesProventriculusWheat weight Gizzard weight Pancreas weight Ileum weight Ileum length Genotypecultivar (mg/g of BW)(mg/g of BW)(mg/g of BW)(mg/g of BW)(mm/g of BW)D +line Baltimor 6.914.1 2.217.90.60D +line Scipion 6.313.9 2.119.30.63D −line Baltimor 4.711.7 2.518.90.61D −line Scipion4.311.5 2.320.70.66SEM 10.870.710.09 1.530.019Effects (P -value)Line0.0180.0020.0090.4260.392Wheat cultivar0.5950.7760.0450.2970.055Line ×wheat cultivar0.9100.9750.7330.8970.6311Pooled standard error of means with 12individual replicates per treatment.Digestive Tract MorphometryThe parts of the digestive tract were measured,and the results are shown in Table 4.Birds from D +line showed increased proventriculus and gizzard relative weights compared with D −birds.Some very big proventriculi were observed in D +birds.Pancreases of D −chickens were bigger than those of D +birds.Baltimor diets also resulted in increased pancreas relative weight compared with Scipion.For ileum measurements,no significant ef-fect of line or hardness could be detected.Digestibility Values and AME nResults for digestibilities of starch,proteins,lipids,and AME n values are shown in Table 5.The D +birds showed higher values than D −birds for digestibilities of starch,proteins,lipids,and AME n .Scipion cultivar instead of Baltimor resulted in 6%increase in starch digestibility for both chicken lines.The cultivar effect was not significant for other digestion traits.However,tendencies for sig-nificant interactions [line ×cultivar]were observed for lipid digestibility and AME n ;in the D −line,lipid digest-ibility tended to be reduced by Scipion compared with Baltimor,whereas in the D +line,that was the reverse.The AME n value of Scipion diet was 6%higher than Baltimor1with D +line,whereas no significant difference was ob-served in AME n values with the D −line.PE´RON ET AL.466Table 5.Effects of wheat cultivars on digestibilities of starch,protein and lipids,AME n values,and water excretion:feed intake ratio in 3-wk-oldmale broiler chickens from D +and D −lines Wheat StarchProtein LipidAME nWater excretion/Genotypecultivar digestibility (%)digestibility (%)digestibility (%)(kcal/kg of DM)feed intake 1D +line Baltimor 90.680.274.1bc 2,986b 1.099D +line Scipion 96.781.580.7c 3,168c 0.997D −line Baltimor 88.177.266.9ab 2,828a 1.034D −line Scipion93.575.457.4a 2,800a1.117SEM 20.820.99 3.76540.085Effect (P -value)Line0.001<0.00010.0002<0.00010.750Wheat cultivar<0.00010.7910.7060.1670.911Line ×wheat cultivar0.7320.1150.0390.0630.286a–c Means with different letters within columns are significantly different (P <0.05).1Feed dry matter.2Pooled standard error of means with 18individual replicates per treatment.Significant correlations were found between organ size and digestibilities (Table 6,Figure 1),especially with pro-ventriculus,gizzard,and pancreas,the relationships be-ing positive with proventriculus and gizzard and nega-tive with pancreas.Highest positive correlations were found between starch digestibility and gizzard or proven-triculus sizes in D +birds fed the Baltimor diet.DISCUSSIONThe in-vitro viscosity values (RAV)of diets differed by only 9%(Table 1).In contrast,difference in hardness attributed to wheat samples was very high (Table 1).Thus,it may be assumed that effects of diets (Baltimor1vs.Scipion1)on bird responses resulted from wheat hard-ness,not from viscosity differences.Table 6.Correlations between individual digestion traits [AME n ,digestibility of starch (SD),protein (PD),or lipids (LD)]and weight or length of digestive organs relative to BWIleum Ileum ProventriculusGizzard Pancreas (weight)(length)Pooled data (n =48)AME n +0.23+0.21−0.59***−0.35*−0.14SD +0.27*+0.32*−0.54***−0.21+0.05PD +0.15+0.28*−0.46***−0.36*−0.24LD+0.16+0.09−0.48***−0.40**−0.23D +line,B diet (n =12)AME n +0.18+0.11−0.29−0.27−0.25SD +0.83***+0.82**−0.20−0.45−0.17PD +0.03+0.27−0.22−0.16−0.21LD+0.07−0.05−0.29−0.32−0.32D +line,S diet (n =12)AME n +0.37−0.01+0.09−0.24−0.33SD +0.55+0.50−0.12−0.36−0.48PD +0.24+0.06−0.25−0.23−0.47LD+0.21−0.15−0.04−0.16−0.28D −line,B diet (n =12)AME n +0.02−0.10−0.70*−0.47−0.23SD +0.25+0.12−0.50−0.33−0.18PD −0.44−0.38−0.45−0.16−0.34LD−0.06−0.20−0.69*−0.61*−0.30D −line,S diet (n =12)AME n −0.15+0.03−0.53−0.50+0.03SD +0.03+0.29−0.51−0.57*−0.03PD +0.01+0.39−0.36−0.73**−0.05LD−0.19−0.08−0.39−0.46+0.07*P <0.05;**P <0.01;***P <0.001.Despite very different hardness values,wheat samples showed rather close GMD of particles after grinding (Ta-ble 2).This similarity could be attributed to the milling procedure that was not as strong as in the milling indus-try.However,a difference could be detected in the coarse/fine ratio that was much higher for the hard than for the soft wheat sample (Table 2).The difference in particle size between diets was somewhat lower than the difference between wheat samples (Table 2).This proba-bly resulted from dilution by soybean meal addition in diets and perhaps from pelleting because this process may reduce the size of coarse particles.As diets were pelleted,the current experiment has to be distinguished from the previous studies testing wheat hardness with mash diets.In such studies,hard wheat usually resulted in an improvement of weight gain dueWHEAT QUALITY AND DIGESTIBILITY467Figure1.Relationships between individual starch digestibility and relative gizzard or proventriculus size(empty weight/body weight).With the S diet,relationships were not significant.With B diet,relationships were significant for gizzard(R2=0.25;n=24,P=0.008)and proventriculus (R2=0.28;n=24,P=0.005).Residual values from regression lines did not differ between lines.to stimulation of feed intake by increased particle size of mash(Rose et al.,2001;Pirgozliev et al.,2003;Steenfeldt, 2003).In the current experiment,effect of feed form was suppressed by pelleting and,thus,as expected,difference in wheat hardness had no effect on weight gain in both lines(Table3).Thus,the effects observed in the current experiment have to be accounted for by digestion and metabolism processes,not by feeding behavior. Effects observed on feed:gain ratio resulted mainly from AME n variations because mean values for feed:gain ratio and AME n were linked by a very high negative correlation(r=−0.99;P=0.007).Relationship between mean feed:gain ratio and mean digestible protein content was less pronounced(r=−0.96;P=0.025).Thus,the main limiting factor was AME n,not protein supply.However, dietary protein content(Table1)probably explained a part of the cultivar effect on feed:gain ratio in D+birds (Table3)because residual weight gain calculated on pro-tein intake did not show this significant effect of wheat cultivar(Table3).The AME n values were higher in the D+than in the D−line(Table5)for both diets,which is not surprising be-cause D+and D−lines are selected for high and low ME values,respectively(Mignon-Grasteau et al.,2004).An interesting point was the observation that the effect of diet on AME n was only significant for D+birds,not for D−birds(Table5).For D+birds,the AME n improvement by using soft wheat(Scipion)instead of hard wheat(Balti-mor)mainly resulted from starch digestibility improve-ment(Table5).Even though D−birds also exhibited an improvement in starch digestibility(Table5),this did not translate into an increase in AME n as was seen for the D+line,mainly because protein and lipid digestibilities tended to be lower in soft vs.hard wheat(Table5).Thus, in D−birds,starch digestibility improvement with soft wheat was counterbalanced by a slight negative effectPE´RON ET AL. 468(not significant)of soft wheat on protein and lipid digest-ibilities(Table5).This positive effect of soft wheat on starch digestibility is in agreement with previous experiments(Carre´et al. 2002,2005).The effect of wheat hardness on starch digest-ibility can be related to accessibility problems;hard wheat produces more coarse particles after milling than soft wheat(Table2).In favor of this hypothesis,Pe´ron et al. (2005)showed thatfine grinding of hard wheat increased starch digestibility in broilers fed wheat pelleted diets. Coarse particles with hard wheat probably come from strong interactions between starch granules and protein matrix(Barlow et al.,1973).Starch×protein interactions in particles may impede enzyme hydrolysis of starch,as suggested by Guerrieri et al.(1997)who showed that in-vitro hydrolysis of purified starch by amyloglucosidase was affected by wheat gliadin additions.With soft wheat instead of hard wheat,starch granules can be readily expelled from the matrix when a physical stress is applied(Glenn and Saunders,1990;Turnbull and Rahman,2002;Kim et al.,2004).So,whatever the size of feed particles,the grinding activity of gizzard probably results in the production of variable amounts of free starch granules,depending on wheat hardness.With soft wheat,it can be expected that a great activity of gizzard is not required for expelling great amounts of free starch granules with high availability to enzymes.In contrast, hard wheat probably requires great activity of gizzard for expelling free starch granules.Thus,for starch digestion, gizzard activity is probably a limiting factor for hard wheat only,not for soft wheat.This is in agreement with the observations of positive relationships between starch digestibility and gizzard or proventriculus sizes for the hard wheat sample,and no significant relationship for the soft wheat1(Figure1).Gizzards and proventriculus of D+birds were,in mean,bigger and also more variable than those of D−birds(Table4,Figure1).This probably explained a part of the difference in starch digestibility between lines.Because soft wheat produces a higher concentration of free starch granules that are very small(<50␮m),the inclusion of soft wheat in diets should result in a greater number of veryfine particles in the gizzard.This may result in disturbances in the regulation of passage rate as controlled by gizzard emptying(Hetland et al.,2004). Thus,soft wheat could result in more rapid transit time with subsequent decrease in digestibilities of proteins and lipids.This hypothesis would apply to D−birds,not to D+birds because of better functionality of the digestive tract in D+than in D−.Thus,this would explain why soft wheat resulted in a tendency for a decrease in protein and lipid digestibilities for D−birds,nor for D+(Table5). In contrast with protein and lipid digestibilities,transit time would not be a major limiting factor for starch digest-ibility.Thus,the hardness×line interaction would only be expressed for protein and lipid,not for starch digest-ibility.These hypotheses require further investigations testing the interaction[(feed particle size)×(D+/D−lines)] on transit time and digestions.To a lower extent than the digestion of hard wheat starch,protein digestion also seemed to be affected by variations in the gizzard functions,as shown by the posi-tive relationship between protein digestibility and giz-zard size(Table6).Such a relationship was already found in the past(Maisonnier et al.,2001b).Effects on pancreas(Tables4and6)probably illustrated the fact that pancreas adapted to digestion decreases by its weight increase,as often observed in many previous studies(Brenes et al.,1993;Svihus et al.,1997;Arija et al.,1998;Gracia et al.,2003).The fact that D−birds showed a bigger pancreas than D+ones(Tables4)suggests that pancreatic enzyme syntheses were not a cause for the difference between D+and D−.Pancreas enlargement in D−was probably an adaptive consequence to digestive disorders whose precise nature remains to be found.Il-eum also tended to react as pancreas,with negative rela-tionships between its size and digestibility values(Ta-ble6).The interactions between diet and line factors observed for AME n(Table5)and feed:gain ratio(Table3)could be an explanation for the results obtained in previous studies concerning the effects of wheat hardness in chickens (Carre´et al.,2002,2005;Pirgozliev et al.,2003).In these studies,the negative relationships between wheat hard-ness and AME n were either weak(Carre´et al.,2005)or not significant(Carre´et al.,2002,Pirgozliev et al.,2003), despite rather strong effect of hardness observed on starch digestibility(Carre´et al.,2002,2005).Our results strongly suggest that such imprecise results could come from un-expected variations in the genetics of birds.So,investiga-tions on the nutritional quality of wheat should be done using chicken lines whose digestive abilities are precisely defined.The D+and D−lines could be of great help in this approach.In conclusion,as expected,AME n and digestibility val-ues were higher in D+than in D−.A part of the differences between lines could be attributed to gastric functions be-cause the proventriculus and gizzard were both bigger in D+than in D−birds.For both chicken lines,the soft wheat sample resulted in a6%higher starch digestibility value compared with hard wheat in3wk old birds.How-ever,this was converted into an AME n improvement only for the D+line.For the D−line,the starch digestibility improvement with soft wheat was counterbalanced by protein and lipid digestibilities that tended to be de-creased.ACKNOWLEDGMENTSThe authors are grateful to INZO(Chaˆteau-Thierry, France)forfinancial support.The authors also thank K. Ge´rard and A.Boucard(INRA,Nouzilly,France)for help-ful assistance in the management of experimental birds and F-X Oury(INRA,Clermont-Ferrand,France)for NIR determination of wheat hardness.REFERENCESAACC.1995.Method39–70A.Approved Methods of the AACC.Am.Assoc.Cereal Chem.,St.Paul,MN.。

The pancake,a simple yet versatile dish,has been a staple in many cultures around the world for centuries.Its fame is not only due to its delicious taste but also its ability to be adapted to various culinary traditions and preferences.Here are some aspects that highlight why pancakes have become so renowned:1.Versatility in Ingredients:Pancakes are known for their adaptability.They can be made with a variety of flours,such as wheat,buckwheat,or even glutenfree options.The inclusion of different ingredients allows for a wide range of flavors and textures,making them appealing to diverse palates.2.Cultural Significance:In different countries,pancakes have their own unique significance.For example,in the United States and Canada,they are a popular breakfast item,often served with maple syrup and butter.In Russia,blini are a traditional dish served during Maslenitsa,the week before the start of Lent.In France,crêpes are a staple, enjoyed with both sweet and savory fillings.3.Festivals and Traditions:Pancakes have their own dedicated days,such as Shrove Tuesday or Mardi Gras,where they are made and eaten in large quantities.These traditions have helped to spread the fame of pancakes and make them a part of cultural celebrations.4.Ease of Preparation:The process of making pancakes is relatively simple,requiring only a few basic ingredients and a hot pan.This ease of preparation has contributed to their widespread popularity,as they can be made by both professional chefs and home cooks alike.5.Diversity in Toppings and Fillings:The variety of toppings and fillings that can be used with pancakes is vast,ranging from sweet options like fruits,chocolate,and whipped cream to savory options like cheese,ham,and eggs.This allows for endless combinations and ensures that there is a pancake for every taste.6.Nutritional Value:Depending on the ingredients used,pancakes can be a source of various nutrients.Whole grain pancakes,for instance,can provide a good amount of fiber and essential vitamins.7.Influence in Literature and Media:Pancakes have been featured in numerous books, movies,and TV shows,often as a symbol of comfort food or a cozy breakfast.This exposure in popular culture has further increased their fame.8.Globalization of Food:As the world becomes more interconnected,so too has thesharing of food traditions.Pancakes,with their universal appeal,have traveled across borders and become a beloved dish in many countries.9.Innovation and Creativity:Chefs and home cooks continually experiment with new pancake recipes,pushing the boundaries of what can be done with this simple dish.From savory pancakes with unique fillings to artistic designs made with pancake batter,the creativity surrounding pancakes has captured the publics imagination.munity Events:Pancake races,such as the one held in Olney,Buckinghamshire, UK,have become a fun and engaging way for communities to come together and celebrate the humble pancake.In conclusion,the fame of pancakes is a result of their universal appeal,cultural significance,and the joy they bring to peoples lives through their delicious taste and the comfort they provide.Whether enjoyed as a quick breakfast,a festive treat,or a creative culinary experiment,pancakes have earned their place in the hearts and kitchens of people around the world.。

四级英语作文谷物Title: Cereal Grains and Their Importance in四级English Composition In the realm of English composition for the CET-4 examination, the inclusion of cereal grains as a topic can offer a fascinating perspective on health, diet, and culture.Discussing this subject allows candidates to demonstrate their vocabulary and sentence structure diversity, while also providing insights into the significance of grains in our daily lives.在四级英语作文中，将谷物作为主题可以提供一个关于健康、饮食及文化的有趣视角。

讨论这个话题让考生能够展示他们的词汇量和句子结构的多样性，同时也揭示了谷物在我们日常生活中所扮演的重要角色。

Cereal grains, such as rice, wheat, and corn, serve as a staple food for a vast majority of the global population, offering essential nutrients and energy to sustain life.These humble seeds are a testament to the ingenuity of ancient civilizations, which cultivated them and created diverse culinary traditions that persist to this day.谷物，如大米、小麦和玉米，为全球绝大多数人口提供了主食，提供了维持生命所需的必要营养和能量。

英语作文我创造农场四年级When I was in the fourth grade, I had the opportunity to participate in a school project where we were tasked with creating our own farms. This was an exciting and challenging experience that allowed me to tap into my creativity and problem-solving skills. The project required us to design the layout of our farms, choose the types of crops and livestock we would raise, and consider the various aspects of running a successful agricultural operation.As I began to plan my farm, I knew that I wanted to create something that was both practical and innovative. I started by sketching out a rough layout of the land, taking into account the different types of terrain and the placement of key structures like the farmhouse, barns, and irrigation systems. One of my primary goals was to maximize the use of the available space, so I carefully considered the placement of each element to ensure efficient use of the land.One of the first decisions I made was the types of crops I would grow on my farm. I knew that I wanted to have a diverse selection ofproduce, so I decided to include a mix of staple crops like corn, wheat, and soybeans, as well as more specialized crops like fruits and vegetables. I researched the growing requirements for each crop and designed my irrigation system to ensure that they would all receive the appropriate amount of water and nutrients.In addition to crops, I also knew that I wanted to incorporate livestock into my farm. After considering the pros and cons of different animals, I settled on a mix of dairy cows, chickens, and pigs.I designed spacious and well-ventilated barns to house the animals, and I also included pastures where they could graze and roam freely.One of the most challenging aspects of the project was figuring out how to make my farm self-sustaining and environmentally friendly. I knew that modern farming practices often have a significant impact on the environment, so I wanted to find ways to minimize my farm's carbon footprint and promote sustainability.To this end, I incorporated a number of innovative features into my design. For example, I included a large solar panel array to generate electricity for the farm's operations, and I also designed a composting system that would allow me to recycle organic waste and use it to fertilize the crops. I also included a water recycling system that would allow me to reuse greywater for irrigation, reducing the farm's overall water consumption.Another important aspect of my farm design was the inclusion of educational and community-oriented elements. I knew that I wanted my farm to be more than just a place to grow food – I wanted it to be a hub of learning and engagement for the local community.To this end, I included a small visitor's center where people could come and learn about the farm's operations and the importance of sustainable agriculture. I also designed a series of walking trails and educational exhibits that would allow visitors to explore the different parts of the farm and gain a deeper understanding of the work involved in running a successful agricultural operation.Overall, the process of designing and creating my own farm was an incredibly rewarding and educational experience. It allowed me to tap into my creativity and problem-solving skills, and it also gave me a deeper appreciation for the hard work and dedication that goes into running a successful agricultural operation.Looking back on the project, I am proud of the farm that I was able to create. It was a testament to my hard work, my attention to detail, and my commitment to sustainability and innovation. And while the project was just a small-scale simulation, I believe that the lessons I learned and the skills I developed will continue to serve me well as I move forward in my life and career.。

付丽霄，冯潇，汤晓智. 藜麦蛋白的提取、功能特性及改性方式研究进展[J]. 食品工业科技，2023，44（23）：346−353. doi:10.13386/j.issn1002-0306.2023010086FU Lixiao, FENG Xiao, TANG Xiaozhi. Research Progress on Extraction, Functional Properties and Modification Approach of Quinoa Protein[J]. Science and Technology of Food Industry, 2023, 44(23): 346−353. (in Chinese with English abstract). doi:10.13386/j.issn1002-0306.2023010086· 专题综述 ·藜麦蛋白的提取、功能特性及改性方式研究进展付丽霄，冯　潇*，汤晓智*（南京财经大学食品科学与工程学院，江苏省现代粮食流通与安全协同创新中心，江苏高校粮油质量安全控制及深加工重点实验室，江苏南京 210023）摘　要：藜麦被认为是一种伪谷物，联合国粮农组织推荐其为最适宜人类食用的“全营养食品”。

随着大健康产业的迅速发展，市场对藜麦产品需求也不断增加。

据FAO 标准，藜麦蛋白有均衡的氨基酸组成，含有人体必需的9种氨基酸，相较于其他谷物和豆类含有高水平的赖氨酸和蛋氨酸。

因此，越来越多的研究关注藜麦蛋白的营养价值和功能特性。

本文主要综述了有关藜麦蛋白的组成、营养价值、提取方法及乳化性、起泡性、凝胶性、消化性等功能特性的研究进展。

除此之外，由于藜麦蛋白改性之后的功能特性增强，本文也概述了藜麦蛋白的物理和生物改性对藜麦蛋白功能特性的影响。

藜麦蛋白作为优质蛋白，可以在植物蛋白加工领域被更多的挖掘和使用，推动藜麦蛋白的产业化。