Astronaut Ice Cream, Anyone Reading Answers
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This article contains the Astronaut Ice Cream, Anyone reading answers.
Astronaut Ice Cream, Anyone is a real Reading test passage that appeared in the IELTS.
With diligent practice, the Reading Module can be the top-scoring category for IELTS Aspirants. To score well, you must understand how to approach and answer the different question types in the Reading Module.
By solving and reviewing Sample Reading Questions from past IELTS papers, you can ensure that your Reading skills are up to the mark. Take the practice test Astronaut Ice Cream, Anyone below and try more IELTS reading practice tests from IELTSMaterial.com.
Not sure how to answer IELTS Reading Diagram completion questions? Check out the video below to learn now!
For more Summary Completion Questions practice, take a look at IELTS Reading Summary Completion Topic 1!
Astronaut Ice Cream, Anyone
You should spend about 20 minutes on Questions 1-13, which are based on the Reading Passage below.
Find the practice test with the Astronaut Ice Cream, Anyone PDF here.
Answers
| Question number | Answer | Keywords | Location of keywords |
|---|---|---|---|
| 1 | transportation | For example, many fruits are more than 80 00% water. Removing this makes the food much lighter and therefore makes transportation less difficult. | Paragraph C;
Lines 1 – 2 |
| 2 | pharmaceuticals | The process is also used to preserve other sorts of material, such as pharmaceuticals. | Paragraph D;
Line 1 |
| 3 | manuscripts | Even valuable manuscripts that had been water damaged have been saved by using this process. | Paragraph D;
Last line |
| 4 | sublimation | This is possible because in freeze-drying, solid water – ice – is converted directly into water vapour, missing out the liquid phase entirely. This is called ‘sublimation’ | Paragraph F;
Lines 1 – 2 |
| 5 | simple drying (techniques) | Freeze-drying is different from simple drying because it is able to remove almost all the water from materials, whereas simple drying techniques can only remove 90-95%. | Paragraph E;
Line 1 |
| 6 | (freeze-drying) chamber | The material to be preserved is placed in a freeze-drying chamber | Paragraph G;
Line 2 |
| 7 | shelves | The heating units apply a small amount of heat to the shelves in the chamber, causing the ice to change phase | Paragraph G;
Line 6 |
| 8 | freezing coil | Since the pressure in the chamber is so low, the ice turns directly into water vapour, which leaves the freeze-drying chamber, and flows past the freezing coil. | Paragraph G;
Line 7 |
| 9 | (refrigerator) compressor | The material to be preserved is placed in a freeze-drying chamber which is connected to a freezing coil and refrigerator compressor | Paragraph G;
Line 2 |
| 10 | enzymes | similarly, the enzymes which occur naturally in food cannot cause ripening without water, so removing water from food will also stop the ripening process. | Paragraph B;
Last line |
| 11 | composition | In addition, the composition and structure of the material is not significantly changed | Paragraph E;
Line 3 |
| 12 | overheating | The process continues for many hours (even days) while the material gradually dries out. This time is necessary to avoid overheating, which might affect the structure of the material. | Paragraph H;
Lines 1 – 2 |
| 13 | high altitudes | The extremely cold temperatures and low pressure at those high altitudes prevented food from spoiling | Paragraph I;
Line 3 |
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