33.
(A)asset
(B)obligation
(C)opportunity
(D)utterance

34. (A)derive (B)elaborate (C)renovate (D)succumb

35. (A)detect (B)facilitate (C)highlight (D)mitigate 

36. (A)alternation (B)delivery (C)manipulation (D)storage

37. (A)automated (B)bypassed (C)prefabricated (D)unified

38. (A)activator (B)advisor (C)authority (D)advocator

39. (A)relevant (B)replaceable (C)resistant (D)rewarding

40. (A)computational (B)condensed (C)conditional (D)cultured

41. (A)These items must meet strict aesthetic and functional requirements to ensure successful mass production. (B)As innovation advances, it continues to generate new solutions for healthier food options, such as dishes with less sugar and more protein. (C)Food printing is not only a significant scientific advancement, but also a topic of debate among chefs. (D)With cutting-edge design tools, this technology has opened up new possibilities in the culinary and healthcare sectors.

42. (A)In the early stages, materials that were easy to shape were commonly used in food printing. (B)Early prototypes were limited to processing sugar and chocolate, mainly for creating cake decorations. (C)Early food printers were mainly used for special occasions like parties and weddings. (D)In early food printing, foods with a smooth texture were especially suitable for food printing.

43. (A)One important function of food printing is its ability to precisely control ingredient quantities during the printing process. (B)The machines rely on precise digital instructions to produce food with consistent texture and quality. (C)Beyond enhancing presentation, food printing can also reduce the need for highly trained chefs in commercial kitchens. (D)Through a layer-by-layer process, the printer constructs food directly on a plate, allowing for variations in texture, shape, and even taste.

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