【雅思考满分听力】C7-T4-S4真题解析_剑雅7Test4Section4答案解析-雅思听力练习

C7-T4-S4

中

Monosoduim Glutamate 旅游

Question：

1 2 3 4 5 6 7 8 9 10

Question 1

正确答案： B

解析：原文音频：

Today I am going to explore why it is so popular in these cuisines and, more importantly, how does it enhance the flavour of food?
Question 2

正确答案： C

解析：原文音频：

But it wasn't until 1908 that the ingredient in kombu which was responsible for the improvement in flavour was actually discovered to be glutamate by scientists working there.
Question 3

正确答案： A

解析：原文音频：

It was in 1956 that the speed of the process was improved, and industrial production increased dramatically and still continues to increase to this day.
Question 4

正确答案： water|WATER

解析：原文音频：

Well, Monosodium Glutamate contains seventy-eight point two per cent glutamate, twelve point two per cent sodium and nine point six per cent water.
Question 5

正确答案： meat|cheese|MEAT|CHEESE
Question 6

正确答案： cheese|meat|CHEESE|MEAT

解析：原文音频：

erm, so this includes food such as meat and cheese.
Question 7

正确答案： 5th taste|new taste|fifth taste|5TH|NEW TASTE

解析：原文音频：

Well, in 1908, Kikunae Ikeda identified a fifth 'taste'.
Question 8

正确答案： common |COMMON

解析：原文音频：

It does make perfect evolutionary sense that we should have the ability to detect or taste glutamate because it is the amino acid which is most common in natural foods.
Question 9

正确答案： bitterness |BITTERNESS
Question 10

正确答案： minerals|MINERALS

解析：原文音频：

Bitterness, he says, alerts us of toxins in the food, while sourness warns us of spoilage and saltiness signals the presence of minerals.

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