When Your Dog Is Dehydrated and First Starts Drinking Water Again
IELTS Reading Exercise Test fourteen
Reading Passage -1
You should spend about 20 minutes on Questions 1-13, which are based on reading passage 2
Extraction And Purification Of Drinking H2o
Some consumers choose to purchase bottled drinking water, rather than relying on city tap water supplies. Bottled water has typically been extracted from underground sources. If h2o exists underground just has no natural exit points, bottling companies may construct a h2o table well past drilling down to excerpt water from an unconfined aquifer. This is done when the Globe'due south natural h2o level – known equally a water tabular array – is much lower than the Earth'southward surface. In some cases, as with a valley or gully on a mountain, the level of the water table may be higher than the Earth'southward surface, and a natural spring can emerge. Bottling companies are permitted to excerpt this water from a hole drilled into the clandestine spring, but the composition of the h2o must exist identical to that of the naturally surfacing variety nearby.
Artesian h2o is drawn from a confined aquifer, a deep underground cavity of porous rock that holds water and bears force per unit area from a confining layer above it. This water can be accessed if companies drill a vertical aqueduct down into the confined aquifer. Due to the pressurised nature of this aquifer, h2o will often rise upward from within it and grade a flowing artesian well, which appears as an explosive fountain at the earth's surface. However, this only occurs when the surface is lower than the natural water table. If the surface is not lower than the natural water table, it is still possible to draw artesian water by using an extraction pump.
Some bottled h2o is advertised as 'purified', which means it has been subjected to a diversity of dissimilar cleaning processes. A mutual filtering procedure, known as reverse osmosis, involves the h2o being pressed through microscopic membranes that prevent larger contaminants from passing through. The microscopic size of these holes is such that they can even obstruct germs, merely they are near effective against undesirable materials such as salt, nitrates and limescale. One disadvantage of reverse osmosis is that a lot of unusable water is generated as a by-product of the procedure; this must be thrown away.
For treating pathogens, an impressive newer choice is ultraviolet (UV) light. Powerful UV light has natural antibacterial qualities, so this process simply requires water to be subjected to a sufficient strength of UV low-cal as it passes through a treatment chamber. The light neutralises many harmful germs by removing their Dna, thereby impeding their power to replicate. Especially impressive quality of UV low-cal is its ability to neutralise highly resistant viral agents such as hepatitis.
The overall effects of UV calorie-free treatment are variable, nonetheless, which leaves many municipal water treatment processes relying on chlorination. Its powerful and comprehensive antimicrobial outcome notwithstanding, chlorination is likewise extremely cheap and remains the simply antimicrobial treatment capable of ensuring h2o remains contaminant-gratuitous all the way through the pipes and to the taps of domestic homes. Many members of the public remain suspicious of water that has been treated with such a harsh chemic. Its ease of utilise and affordability has meant that chlorine ofttimes plays an important part in making tainted h2o supplies condom for consumption immediately subsequently natural disasters have occurred.
Some h2o too undergoes distillation. This involves water being boiled until information technology converts to steam, which and so passes through a cooling tube and becomes h2o again. Toxic compounds and impurities such equally heavy metal residue are left behind in this process, so the steamed water is typically cleaner than the pre-distilled version. Unfortunately, distillation equipment also removes up to fourteen types of beneficial minerals that naturally occur in water. Consequently, those who rely on distilled water may need to take mineral supplements.
In developed countries, all forms of drinking water are typically subject to stringent quality control processes, so in that location is little evidence to suggest importing bottled water at significant expense volition be safer or healthier than regular tap water from a municipal drinking supply. Both tap water and bottled water are tested for pathogens and contaminants and, aside from isolated cases related to issues such as faulty plumbing or old pipes, tap water is harmless. Nevertheless, many purchasers of bottled h2o still justify their choice on the quite reasonable basis that tap water has a distinctly unpleasant aftertaste related to the chlorination process information technology has undergone.
Questions 1–5
Label the diagram beneath.
Choose NO More than THAN 3 WORDS from the passage for each answer.
Write your answers in boxes i–five on your respond sheet.
Questions six–11
Classify the following statements equally referring to
A. reverse osmosis
B. UV light treatment
C. chlorination
D. distillation
Write the correct letter, A, B, C or D, in boxes six–xi on your respond sheet.
NB You may utilize whatever alphabetic character more than once.
6. It continues to protect h2o as it is being transported.
7. It is particularly useful during emergencies.
eight. Information technology uses a concrete barrier to separate unwanted thing from water.
9. Information technology prevents bacteria from reproducing.
10. Information technology removes all mineral particles.
11. It produces a lot of wastewater.
Questions 12 and thirteen
Choose TWO letters, A–E.
Write the correct letters in boxes 12 and xiii on your reply sheet.
Which TWO of the post-obit claims about water are made by the author?
A. Bottled water is overpriced.
B. Tap h2o may not have a squeamish flavor.
C. Well-nigh people should drink bottled h2o.
D. Tap h2o is usually condom to drinkable.
E. Public water supplies need amend maintenance.
READING PASSAGE 2
Yous should spend about 20 minutes on Questions xiv–26, which are based on Reading Passage 2 below.
The International Way
A. In the early decades of the 20th century, many Western cities experienced a steep rise in demand for commercial and civic premises, due to population growth and expansion of the white-collar professions. At the same time, architects were growing discontented with the ornamental spirals and decorative features in the prevailing design ethos of fine art deco or art moderne. Once considered the acme of sophistication, these styles were quickly condign seen as pretentious and old-fashioned. In this confluence of movements, a new manner of architecture emerged. It was simple, practical and strong; a new look for the modern urban center and the modern man. It was named 'the international style'.
B. Although the international style outset emerged in Western Europe in the 1920s, it found its fullest expression in American architecture and was given its proper noun in a 1932 volume of the same title. The showtime hints of it in America tin be seen on the Empire State Building in New York Urban center, which was completed in 1931. The peak of the building, with its tapered crown, is incomparably fine art deco, yet the compatible shaft of the lower two-thirds represents a pronounced step in a new direction. Afterwards efforts, such as the United Nations Secretariat building (1952) and the Seagram Edifice (1954) came to exemplify the 'true' international manner.
C. The architects of the international fashion bankrupt with the past by rejecting nearly all non-essential ornamentation. They created blockish, flat-roofed skyscrapers using steel, rock and glass. A typical building facade in this way has an instantly recognisable ribbon design, characterised by strips of floor to- ceiling windows separated by strips of metal panelling. Interiors showcased open spaces and fluid movements between dissever areas of the edifice.
D. Fans of the international style of modern buildings historic their sleek and economical contribution to modern cityscapes. While the pre-modern architecture was typically designed to brandish the wealth and prestige of its landlords or occupants, the international style in some ways exhibited a more egalitarian trend. As every building and every floor looked much the aforementioned, there was piddling endeavour to utilise these designs to make a statement. This focus on function and practicality reflected a desire in mid-century Western cities to 'get on with business' and 'give anybody a chance', rather than lauding the ascendant and influential institutions of the 24-hour interval through features such as Romanesque columns.
Eastward. Detractors, however, condemned these buildings for showing little in the fashion of human spirit or inventiveness. For them, the international style represented not an ethos of equality and progress, just an obsession with profit and 'the lesser line' that removed spiritual and creative elements from public life and public buildings. Under the potency of the international fashion, cities became places to piece of work and practice business organisation, but non to express 1's desires or prove individuality. It is perhaps telling that while banks and authorities departments favoured the international style, arts organisations rarely opted for its thrift.
F. By the mid-1970s, the international way was ubiquitous across key urban centres, dominating skylines to such an extent that many travellers complained they could get off a plane and non know where they were. Past their nature, buildings in this manner demanded very lilliputian of architects in the fashion of imagination, and a younger generation of designers was yearning to express their ideas and experiment in novel and unexpected means. The outcome was a shift toward postmodernism, which celebrated much of what the international style had dismissed: decoration, style without function, and an overall sense of levity. By the turn of the 1980s, the international style was considered outdated and was falling rapidly out of favour.
Questions fourteen–nineteen
Reading Passage two has vi paragraphs, A–F.
Which paragraph contains the following information?
Write the correct letter, A–F, in boxes fourteen–19 on your answer canvas.
xiv. a description of how international style buildings look on the within
15. a reference to institutions that didn't like to use international mode buildings
xvi. a reason why architects didn't like the international style
17. a building which combined art deco and international features
18. types of materials unremarkably used in international manner buildings
19. an architectural characteristic previously associated with prominent organisations
Questions 20–24
Complete the sentences below.
Choose NO More 3 WORDS from the passage for each reply.
Write your answers in boxes xx–24 on your answer canvas.
twenty. The development of the international style was prompted past an increased demand for ……………….. buildings
21. Designers used hardly any ……………….. on international style buildings.
22. International fashion buildings are easily identified from the outside considering of the …………………
23. Sit-in of ……………….. and ……………….. was often an important cistron in the design of former-style buildings.
24 The similarity of international way constructions reflected the concern of architects with……………….. and …………………
Questions 25–26
Cull the correct letter A, B, C, or D.
Write the correct letter in boxes 12–13 on your reply canvas.
25. Some people did not like the international style because they felt information technology focused too much on
A. the public sector
B. differences between people
C. new ideas
D. making money.
26. In the mid-1970s
A. the best architects were no longer using the international style.
B. in that location was a lot of international manner architecture in major cities.
C. young architects were becoming interested in the international style.
D. people visited cities specifically to run across international way buildings.
READING PASSAGE 3
Yous should spend nearly 20 minutes on Questions 27–40, which are based on Reading Passage 3 beneath.
The Mpemba Effect
In 300 BC, the famous philosopher Aristotle wrote about a strange phenomenon that he had observed: "Many people when they desire to cool water chop-chop, begin by putting it in the sun." Other philosophers over the ages noted the aforementioned issue, but were unable to explicate it. In 1963, a immature Tanzanian student named Erasto Mpemba noticed that the ice cream he was making froze faster if the mix was placed in the freezer while warm than if it were at room temperature. He persisted in questioning why this occurred, and somewhen, physicist Denis Osborne began a serious investigation into what is now known every bit the Mpemba Effect. He and Mpemba co-authored a paper in New Scientist in 1969, which produced scientific descriptions of some of the many factors at work in freezing water.
It was initially hypothesised that the warm bowl melted itself a place in the ice on the freezer shelf, thus embedding its base of operations in a 'nest' of ice, which would accelerate freezing. The hypothesis was tested by comparing the result when bowls of warm water were placed on ice and on a dry out wire shelf; this demonstrated that the ice nest really had petty effect. A second proposition was that the warmer water would be evaporating at its surface, thus reducing the book needing to exist frozen, only this idea was also shown to be insignificant. Thermometers placed in the water showed that the libation water dropped to freezing temperature well before the warmer bowlful, and yet the latter e'er froze solid first. Experiments at different temperatures showed that water at 50C took longest to freeze in a conventional freezer, while water initially at 350C was quickest.
On farther exam, an explanation for this paradox began to emerge. Losing heat from the h2o occurs at the points where it is in touch with the colder atmosphere of the freezer, namely the sides of the bowl and the water surface. A warm surface volition lose estrus faster than a cold one because of the contrast betwixt the temperatures, but of course there is more heat to be lost from one bowl than the other! If the surface can exist kept at a higher temperature, the higher rate of heat loss will continue. As long as the water remains liquid, the cooling portion on height will sink to the bottom of the bowl as the warmer h2o beneath rises to have its place. The early freezing that may occur on the sides and base of operations of the container will amplify the effect.
The bowl that is more than uniformly cold will have far less temperature difference so the h2o flow will be minimal. Another inhibiting factor for this container is that ice volition also course quite chop-chop on the surface. This not but acts as insulation, but volition virtually stop the helpful furnishings of the h2o circulating within the basin. Ultimately, the rate of cooling the cadre of this trunk of water becomes so slow that the other warmer one is always fully frozen start. While at that place are limitations to this comparison (for instance, nosotros would non see such a result if one quantity were at 10C and another at 990C) this counter-intuitive result does hold truthful within the 5–350C range of temperatures indicated previously.
Since this paper was published, the validity of the research findings has been questioned past a number of reviewers. They indicate out that the initial experimental question was not conspicuously defined; for example, the researchers needed to decide on exactly what constituted freezing the water. They also state that the rate at which water freezes depends on a big number of variables.
Container size is i of these; for the Mpemba Effect to be noticed, the container must exist big plenty to allow a free circulation of water to take identify, withal small enough for the freezing areas of the side and base of operations to exist effective at extracting rut too. Secondly, research at a Academy in St Louis, Missouri, suggests that the Mpemba Outcome may be affected by water purity, or by dissolved gas in the water. Distilled water is totally free of the particles that are common in normal drinking water or mineral water. When suspended in h2o, these particles may have a small upshot on the speed of cooling, particularly as ice molecules tend to expel them into the surrounding water, where they become more concentrated. Simply equally salt dissolved in h2o will raise the boiling betoken and lower the temperature at which information technology freezes, the researchers found that the final portion of ordinary water needed actress cooling, below zero, before all was frozen solid.
One more factor that can distort the effect is observed if the bowls are non placed simultaneously into the aforementioned freezer. In this example, the freezer thermostat is more likely to annals the presence of a hotter basin than a colder one, and therefore the modify in internal temperature causes a boost of freezing ability as the motor is activated.
The Mpemba Effect is still not fully understood, and researchers keep to delve into its underlying physics. Physicists cannot attain consensus. Some propose that supercooling1 is involved; others that the molecular bonds in the water molecules touch the rate of cooling and freezing of water. A 2013 competition to explicate the miracle run by the Royal Society of Chemistry attracted more than 22,000 entries, with the winning one suggesting supercooling as an of import factor and so it seems the question and its underlying explanation proceed to fascinate.
Questions 27–33
Consummate the summary using the list of words, A–O, below.
Write the right letter, A–O, in boxes 29–34 on your respond sail.
For more than 2000 years people have wondered why raising the 27 ………………… of cold h2o earlier cooling it results in more rapid cooling. At offset researchers thought that a warm container created its ain icy 28 ………………… which fabricated the water freeze faster, simply comparisons with containers resting on a dry 29 ………………… indicated that this was inaccurate. Evaporation of water proved not to be a xxx …………………. . Temperature measurements showed that, although the h2o in the cooler container reached 00C earlier the warmer one, it took longer to really solidify. The water temperature drops the about at the top and sides of the container. Provided there is a temperature 31…………………, the water will proceed to broadcast and to cool downwards. Libation water will take less h2o 32…………………, and thus a slower charge per unit of freezing. If water ice forms on the top of the water, this will further slow the 33………………… of freezing, but if it forms on the bottom and the sides of the container, this volition increase the rate of cooling.
(A) melt(B) element(C) process (D) eye(Eastward) acceleration(F) surface (G) factor(H) hollow(I) affair
(J) apportionment(K) limit(Fifty) significance (1000) theory(N) difference(O) result (P) temperature
Question 35-40
Do the post-obit statements concord with the data given in Reading Passage 3?
In boxes 35–40 on your answer sheet, write
TRUE if the statement agrees with the information
False if the statement contradicts the data
NOT GIVEN if in that location is no information on this
34 The Mpemba Event cannot be seen when comparing liquids with an extreme temperature difference.
35 Osborne and Mpemba'due south results are still widely accepted today.
36 The size of the container does non alter the Mpemba Effect.
37 Osborne and Mpemba experimented on both pure and impure water.
38 One variable is the timing and positioning of containers in a freezer.
39 Physicists at present agree that supercooling accounts for the Mpemba Effect.
Question 40
Choose the correct alphabetic character A, B, C or D.
Write the correct letter in box 40 on your answer canvas.
forty. The Mpemba Upshot is best summed upward as the observation that
A. ice cream freezes at different temperatures.
B. unlike sources of estrus result in water cooling at different rates.
C. table salt water freezes at a lower temperature than ordinary water.
D. warmer water tin freeze faster than colder water.
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Source: https://www.lexiconedu.org/ielts-reading-practice-test-14/
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