7강 1,3번
1
Technological advances have (A) by allowing food products to be distributed from one continent to another while ①lessening the risk of spoilage and contamination.
2
Before the nineteenth century, the only methods available for preserving meat were drying, salting, and smoking, none of which were entirely ②useless since large quantities of food could not be processed or preserved for very long.
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(특정 지역 내의) 생물 자원
(크기·정도·양을 강조하여) 순전한
7
Not only is this (B) critical / critically for the earth’s water cycle, but it also cools the surrounding air and helps rainfall.
8
On top of all of this, the structures of the tree (C) store / stores water in the canopy and bark, and from there water runs off down to the plants and soil below.
** canopy (숲의 나뭇가지들이) 지붕 모양으로 우거진 것
3
The canning process was developed in 1809 and was a product of the Napoleonic wars; the process allowed heat-sterilized food to be stored for longer periods of time without ③spoiling.
4
Further methods of processing in the twentieth century involved dehydrating, freezing, and treating with ultrahigh temperatures, ④increasing shelf life, convenience, and variety of food products.
1
A tree is a huge biomass that affects everything around it.
2
By its sheer size / it provides homes for many creatures and insects, all of (A) them / which also use it for food.
3
These creatures often distribute the seeds of the tree 보답으로.
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http://shopping.naver.com/search/all.nhn?query=%EC%BA%90%EB%85%B8%ED%94%BC&cat_id=&frm=NVSHATC&=&=&=&=
in return
benefit
4
The roots have fungi that benefits the soil, and trunks and leaves provide shelter from the wind.
5
Even more importantly, the tree changes the temperature and climate around itself.
6
A large oak tree can release through evaporation 40,000 gallons of water per year.
5
In addition, refrigeration, vacuum packing, fast freezing, etc. ensured that seasonal items would be ⑤unaffordable year-round in economically developed societies.
* fungus 균류, 곰팡이류 ( pl . fungi)
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