There is one word missing in each line. Supply the missing word and the words before and after it in the blanks given against each sentence.Amazon, often the “earth’s lings” for its (a) _______ _______ _______ ability to generate vast of oxygen through (b) _______ _______ _______ photosynthesis. Experts estimamte roughly 20 (c) ________ ________ ______ per cent of the rainforest has destroyed, with (d) _______ _______ _______ much of it turned ranchland or farms. Other (e) ______ _______ ________ primeval forest similarly threatened. (f) ______ ______ _______ Action must be taken by concerned to stop
Answers
Explanation:
The coffee plant, an evergreen shrub or small tree of African origin, begins to produce fruit 3 or 4 years after being
planted. The fruit is hand-gathered when it is fully ripe and a reddish purple in colour. The ripened fruits of the
coffee shrubs are processed where they are produced to separate the coffee seeds from their covering and from the
pulp. Two different techniques are in use: a wet process and a dry process.
The wet process First the fresh fruit is pulped by a pulping machine. Some pulp still clings to the coffee, however,
and this residue is removed by fermentation in tanks. The few remaining traces of pulp are then removed by
washing. The coffee seeds are then dried to a moisture content of about 12 per cent either by exposure to the sun or
by hot-air driers. If dried in the sun, they must be turned by hand several times a day for even drying.
The dry process In the dry process the fruits are immediately placed to dry either in the sun or in hot-air driers.
Considerably more time and equipment is needed for drying than in the wet process. When the fruits have been
dried to a water content of about 12 per cent the seeds are mechanically freed
from their coverings.
The characteristic aroma and taste of coffee only appear later and are
developed by the high temperatures to which they are subjected during the
course of the process known as roasting. Temperatures are raised progressively
to about 220-230 BC. This releases steam, carbon dioxide, carbon monoxide and
other volatiles from the beans, resulting in a loss of weight of between 14 and 23
per cent. Internal pressure of gas expands the volume of the coffee seeds from 30
to 100 per cent. The seeds become rich brown in color; their texture becomes
porous and crumbly under pressure. But the most important phenomenon of roasting is the appearance of the
characteristic aroma of coffee, which arises from very complex chemical transformations within the beans. The
coffee, on leaving the industrial roasters, is rapidly cooled in a vat where it is stirred and subjected to cold air
propelled by a blower. Good quality coffees are then sorted by electronic sorters to eliminate the seeds that roasted
badly. The presence of seeds which are either too light or too dark depreciates the quality.