21. Please design four reading comprehension questions, including
(1) TWO multiple-choice questions
(2) TWO mixed questions, such as matching, ordering, fill-in-the-blank, table / chart / organizer completion, short answer questions, true-false questions, and so on, which should be suitable for the new General Scholastic Ability Test (新型學測混合題型).
Answer keys need to be provided.
The future of meat poses a philosophical conundrum. Some things we can unequivocally call a beef burger. A 100 percent beef patty, for example. How about a burger that is just 5 percent cow with the addition of soy or pea that creates umami beefiness? Is that a beef burger, or just a beef-flavored burger?
At SciFi foods, a cultivated meat startup in San Leandro, CEO Joshua March has experimented with beef burgers that contain as little as 5 percent animal cells. “Even at the 5 to 10 percent inclusion rate, you do see some pretty big dramatic improvements in flavor,” says March. The idea is that the plant protein—soy, in SciFi’s case—gives structure and texture, while the beef cells mask the earthy flavors sometimes associated with plant proteins and add a beefy aroma and taste. Fat cells are particularly crucial for giving mostly plant-based burgers a meaty mouthfeel, says March. Just a small amount of fat cells boosts the flavor dramatically.
Taste aside, the real attractiveness of hybrid burgers for cultivated meat companies is that mixing plant and animal proteins brings the cost of their products down. Growing animal cells in factories is still extremely expensive. Cultivated meat is grown in big facilities full of bioreactors that are expensive to build and run. Cells also require an expensive cocktail of amino acids, sugars, and growth factors that until now has mostly been produced in much smaller quantities for the research and pharmaceutical industries.
Mixing plant protein and animal cells also allows cultivated meat companies to experiment with the ideal composition of a new product. They can play with the ratio of fat and muscle cells for a juicier or leaner meatball and try to dial in specific nutritional qualities. Attempts have also been made to work with a premium burger restaurant that is interested in creating burgers made of a blend of cultivated beef and conventional meat. No matter the composition or nutritional profile, taste is believed to be the key. If hybrid burgers turn out to be tasting similar to their counterparts, then all the hype around developing alternative meat options may be in vain.
For a long time, the cultivated meat industry has distinguished itself from the plant-based meat industry because it promises to make “real” meat made out of real animal cells. But March says that it has been clear for a long time that the economics for 100 percent cultivated meat don’t quite add up. Meat grown in bioreactors is already a bit weird. It might be that mixing animal cells and plant protein is too much extra weirdness for a new product—or it might be that people accept hybrid cultivated meat. Either way, the industry is about to find out.
阿摩線上測驗
登入