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.

44. (A)Food printing is increasingly used to enhance the visual appeal of meals in high-end restaurants. (B)Food printing is particularly valuable in healthcare and elderly care settings. (C)Food printing is widely applied to improve efficiency in large-scale food production. (D)Food printing is especially useful for incorporating various textures and favors in a single product.

45. (A)It allows for precise control over ingredients, reducing errors during preparation. (B)It may also help make food more appealing to patients with swallowing disorders. (C)The printing process can be relatively slow, which limits its use for large-scale meal preparation. (D)It is a practical solution to address global challenges related to food sustainability.

46. What is the main idea of this passage? (A)Plastics are harmful to the environment, yet museums still rely on them in modern artworks. (B)Conservators may have difficulty identifying the types of plastics used in artworks. (C)Different plastic materials require specialized conservation methods. (D)Museums are making efforts to study plastic decay and improve artifact conservation.

47. According to the passage, different plastic materials break down at varying rates because __________________________. (A)degradation is a gradual process that may take hundreds of years under normal conditions (B)their inherent structures react differently to environmental conditions (C)many plastic artifacts cannot be well preserved with modern conservation methods (D)modern plastic materials have more stable compositions than early ones

48. According to the passage, which of the following may particularly accelerate the degradation of plastic materials? (A)Changes in temperature. (B)Ventilation in the museum. (C)Sound waves caused by noise. (D)Exposure to moisture and dust.

49. Which of the following is closest in meaning to “malignant”? (A)concentrated (B)radioactive (C)synthetic (D)hazardous

50. What is the purpose of mentioning sounds and odors in the fourth paragraph? (A)To describe how slowly different types of plastic materials deteriorate. (B)To explain why experiments are sometimes necessary for artifact conservation. (C)To demonstrate how museums detect plastic decay without advanced technology. (D)To outline the conventional conservation methods used in museums.

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