Directions:In this section, there is one passage followed
by 5 questions. Read the passage carefully, then answer the questions in a
maximum of 10 words. Questions 61-65
are based on the following passage. Centuries ago, man discovered
that removing moisture from food helps to preserve it, and that the easiest way
to do this is to expose the food to sun and wind. Fruit is
sun-dried in Asia Minor, Greece, Spain and other Mediterranean countries, and
also in California, South Africa and Australia. The methods used vary, but in
general, the fruit is spread out on trays in drying yards in the hot sun. In
order to prevent darkening, pears, peaches and apricots are exposed to the fumes
of burning sulphur before drying. Plums for making prunes, and certain varieties
of grapes for making raisins and currants, are dipped in an alkaline solution in
order to crack the skins the fruit slightly and remove their wax coating, so
increasing the rate of drying. Nowadays most foods are dried
mechanically. The conventional method of such dehydration is to put food in
chambers through which hot hair is blown at temperatures of about 110℃ at entry
to about 43℃ at exit. This is the usual method for drying such things as
vegetables, minced meat, and fish. Liquids Such as milk,
coffee, tea, soups and eggs may be dried by pouring them over a heated
horizontal steel cylinder or by spraying them into a chamber through which a
current of hot air passes. In the first case, the dried material is scraped off
the roller as a thin film which is then broken up into small, though still
relatively coarse flakes. In the second process it falls to the bottom of the
chamber as a fine powder. Where recognizable pieces of meat and vegetables are
required, as in soup, the ingredients are dried separately and then
mixed. Dried foods take up less room and weigh less than the
same food packed in cans or frozen, and they do not need to be stored in special
conditions. For these reasons they are invaluable to climbers, explorers and
soldiers in battle, who have little storage space. They are also popular with
housewives because it takes so little time to cook them. Usually it is just a
case of replacing the dried-out moisture with boiling water. Why are sulphur fumes used before drying some fruits