CR 2 (Chapter 9 – Test 1)

Questions 1-7 are based on the following passage:

Passage 1 is adapted from Teresa Audesirk, Gerald Audesirk, and Bruce E. Byers, Biology: Life on Earth. ©2006 Pearson Education, Inc. Passage 2 is adapted from Sheryl Kmetz, “The Stuff of Life.” ©2013 College Hill Coaching.

Passage 1

(1) The study of life on Earth ultimately involves the study of the molecules of which living organisms are composed. (2) How does photosynthesis convert the energy of sunlight into the energy of sugar molecules? (3) What is the structure of the cell membrane, and how does it function in controlling the movement of materials into and out of the cell? (4) How do muscles contract? (5) How do the nerve cells in your brain communicate with one another? (6) What causes cancer? (7) To understand the answers to these questions, you must first learn about energy and matter, the properties of atoms, and how atoms interact with one another to form molecules.

Passage 2

(1) The idea that photosynthesis is essential to life has long been fundamental to our understanding of Earth’s biosystems. If the sun were to go out, we assumed, life would soon follow. (2) Yet in the 1970s, scientists discovered organisms thriving in deep-sea hydrothermal vents far from any solar energy. (3) These organisms rely on bacteria that harvest energy not from light but from the chemical bonds in sulfides and other molecules in a process called chemosynthesis. (4) Other more complex organisms then incorporate the living bacteria into their tissues. (5) Such relationships mirror the myriad complex relationships we see in the photosynthetic food chain, in which bacteria are incorporated into organisms to provide benefits such as breaking down or synthesizing chemicals that the organisms’ own tissues cannot.

1.Which question posed in Passage 1 most directly concerns the author of Passage 2?

2. Both passages are primarily concerned with

3. The questions in Passage 1 represent

4. The “bacteria” mentioned in passage 2 are best regarded as

5. The author of Passage 2 would most likely suggest that the discussion of “life on Earth” (line 1) in Passage 1 also include mention of

Questions 1-7 are based on the following passage:

Passage 1 is adapted from Teresa Audesirk, Gerald Audesirk, and Bruce E. Byers, Biology: Life on Earth. ©2006 Pearson Education, Inc. Passage 2 is adapted from Sheryl Kmetz, “The Stuff of Life.” ©2013 College Hill Coaching.

Passage 1

(1) The study of life on Earth ultimately involves the study of the molecules of which living organisms are composed. (2) How does photosynthesis convert the energy of sunlight into the energy of sugar molecules? (3) What is the structure of the cell membrane, and how does it function in controlling the movement of materials into and out of the cell? (4) How do muscles contract? (5) How do the nerve cells in your brain communicate with one another? (6) What causes cancer? (7) To understand the answers to these questions, you must first learn about energy and matter, the properties of atoms, and how atoms interact with one another to form molecules.

Passage 2

(1) The idea that photosynthesis is essential to life has long been fundamental to our understanding of Earth’s biosystems. If the sun were to go out, we assumed, life would soon follow. (2) Yet in the 1970s, scientists discovered organisms thriving in deep-sea hydrothermal vents far from any solar energy. (3) These organisms rely on bacteria that harvest energy not from light but from the chemical bonds in sulfides and other molecules in a process called chemosynthesis. (4) Other more complex organisms then incorporate the living bacteria into their tissues. (5) Such relationships mirror the myriad complex relationships we see in the photosynthetic food chain, in which bacteria are incorporated into organisms to provide benefits such as breaking down or synthesizing chemicals that the organisms’ own tissues cannot.

6.Which of the following is most representative of the “complex relationships” mentioned in Passage 2 Sentence 5?

7. In Passage 2 Sentence 1, the phrase “we assumed” suggests that biologists

Questions 8-15 are based on the following passage:

Passage 1 is adapted from the website locavores,com, © 2010. Passage 2 is adapted from Ronald Bailey, ‘The Food Miles Mistake,” © 2008 Reason magazine.

Passage 1

(1) Our food now travels an average of 1,500 miles before ending up on our plates. (2)  This globalization of the food supply has serious consequences for the environment, our health, our communities and our tastebuds. (3) Much of the food grown in the breadbasket surrounding us must be shipped across the country to distribution centers before it makes its way back to our supermarket shelves. (4) Because uncounted costs of this long distance journey (air pollution and global warming, the ecological costs of large scale monoculture, the loss of family farms and local community dollars) are not paid for at the checkout counter, many of us do not think about them at all.

(1) What is eaten by the great majority of North Americans comes from a global everywhere, yet from nowhere that we know in particular. (2) How many of our children even know what a chicken eats or how an onion grows? (3) The distance from which our food comes represents our separation from the knowledge of how and by whom what we consume is produced, processed, and transported. (4) And yet, the quality of a food is derived not merely from its genes and the greens that fed it, but from how it is prepared and cared for all the way until it reaches our mouths. (5) If the production, processing, and transport of what we eat is destructive of the land and of human community – as it very often is – how can we understand the implications of our own participation in the global food system when those processes are 30 located elsewhere and so are obscured  from us? (6) How can we act responsibly and effectively for change if we do not understand how the food system works and our own role within it.

(1) Corporations, which are the principal beneficiaries of a global food system, now dominate the production, processing, distribution, and consumption of food , but alternatives are emerging which together could together could form the basis for foodshed development. (2) Just as many farmers are recognizing the social and environmental advantages to sustainable agriculture, so are many consumers coming to appreciate the benefits of fresh and sustainably produced food. (3) Such producers and consumers are being linked through such innovative arrangements as community supported agriculture and farmers’ markets. (4) Alternative producers, alternative consumers, and alternative small entrepreneurs are rediscovering community and finding common ground.

Passage 2

In their recent policy primer for the Mercatus Center at George Mason University, economic geographer Pierre Desrochers and economic consultant Hiroko Shimizu challenge the notion that food miles – the distance food travels from farm to plate – are a good sustainability indicator. As Desrochers and Shimizu point out, the food trade has been historically driven by urbanization. As agriculture became more efficient, people were liberated from farms and able to develop other skills that helped raise general living standards. People freed from having to scrabble for food, for instance, could work in factories, write software, or become physicians. Modernization is a process in which people get further and further away from the farm.

Modern technologies like canning and refrigeration made it possible to extend the food trade from staple grains and spices to fruits, vegetables, and meats. As a result, world trade in fruits and vegetables-fresh and processed-doubled in the 1980s and increased by 30 percent between 1990 and 2001. Fruits and vegetables accounted for 22 percent of the exports of developing economies in 2001. If farmers, processors, shippers, and retailers did not profit from providing distant consumers with these foods, the foods wouldn’t be on store shelves. And consumers, of course, benefit from being able to buy fresh foods year around.

So just how much carbon dioxide is emitted by transporting food from farm to fork? Desrochers and Shimizu cite a comprehensive study done by the United Kingdom’s Department of Environment, Food and Rural Affairs (DEFRA) which reported that 82 percent of food miles were generated within the U.K. Consumer shopping trips accounted for 48 percent and trucking for 31 percent of British miles. Air freight amounted to less than 1 percent of food miles. In total, food transportation accounted for only 1.8 percent of British

8. Which choice best describes the relationship between the two passages?

9. The authors of both passages would most likely agree with which of the following statements about food?

10. How would the author of Passage 2 most likely respond to the discussion in paragraph 1 sentence 4 of Passage 1 (“Because … all”)?

Questions 8-15 are based on the following passage:

Passage 1 is adapted from the website locavores,com, © 2010. Passage 2 is adapted from Ronald Bailey, ‘The Food Miles Mistake,” © 2008 Reason magazine.

Passage 1

(1) Our food now travels an average of 1,500 miles before ending up on our plates. (2)  This globalization of the food supply has serious consequences for the environment, our health, our communities and our tastebuds. (3) Much of the food grown in the breadbasket surrounding us must be shipped across the country to distribution centers before it makes its way back to our supermarket shelves. (4) Because uncounted costs of this long distance journey (air pollution and global warming, the ecological costs of large scale monoculture, the loss of family farms and local community dollars) are not paid for at the checkout counter, many of us do not think about them at all.

(1) What is eaten by the great majority of North Americans comes from a global everywhere, yet from nowhere that we know in particular. (2) How many of our children even know what a chicken eats or how an onion grows? (3) The distance from which our food comes represents our separation from the knowledge of how and by whom what we consume is produced, processed, and transported. (4) And yet, the quality of a food is derived not merely from its genes and the greens that fed it, but from how it is prepared and cared for all the way until it reaches our mouths. (5) If the production, processing, and transport of what we eat is destructive of the land and of human community – as it very often is – how can we understand the implications of our own participation in the global food system when those processes are 30 located elsewhere and so are obscured  from us? (6) How can we act responsibly and effectively for change if we do not understand how the food system works and our own role within it.

(1) Corporations, which are the principal beneficiaries of a global food system, now dominate the production, processing, distribution, and consumption of food , but alternatives are emerging which together could together could form the basis for foodshed development. (2) Just as many farmers are recognizing the social and environmental advantages to sustainable agriculture, so are many consumers coming to appreciate the benefits of fresh and sustainably produced food. (3) Such producers and consumers are being linked through such innovative arrangements as community supported agriculture and farmers’ markets. (4) Alternative producers, alternative consumers, and alternative small entrepreneurs are rediscovering community and finding common ground.

Passage 2

In their recent policy primer for the Mercatus Center at George Mason University, economic geographer Pierre Desrochers and economic consultant Hiroko Shimizu challenge the notion that food miles – the distance food travels from farm to plate – are a good sustainability indicator. As Desrochers and Shimizu point out, the food trade has been historically driven by urbanization. As agriculture became more efficient, people were liberated from farms and able to develop other skills that helped raise general living standards. People freed from having to scrabble for food, for instance, could work in factories, write software, or become physicians. Modernization is a process in which people get further and further away from the farm.

Modern technologies like canning and refrigeration made it possible to extend the food trade from staple grains and spices to fruits, vegetables, and meats. As a result, world trade in fruits and vegetables-fresh and processed-doubled in the 1980s and increased by 30 percent between 1990 and 2001. Fruits and vegetables accounted for 22 percent of the exports of developing economies in 2001. If farmers, processors, shippers, and retailers did not profit from providing distant consumers with these foods, the foods wouldn’t be on store shelves. And consumers, of course, benefit from being able to buy fresh foods year around.

So just how much carbon dioxide is emitted by transporting food from farm to fork? Desrochers and Shimizu cite a comprehensive study done by the United Kingdom’s Department of Environment, Food and Rural Affairs (DEFRA) which reported that 82 percent of food miles were generated within the U.K. Consumer shopping trips accounted for 48 percent and trucking for 31 percent of British miles. Air freight amounted to less than 1 percent of food miles. In total, food transportation accounted for only 1.8 percent of British

11. Which choice provides the best evidence for the answer to the previous question from Passage 2?

12. How would the author of Passage 1 most likely respond to the authors of Passage 2’s claim about “fresh foods” (line 47)?

13. Which choice provides the best evidence for the answer to the previous question in Passage 1?

14. In the last paragraph, “emit” most nearly means

15. In the last paragraph, “amount to” most nearly means