雅思阅读真题（Part 1）
Part 1 · 考频：中频 · 最近考试：2026.8.1
A
In 1795, the French government had a problem: they faced the fact that it is not easy to win battles abroad when your soldiers are hungry and malnourished. That year they established a 12,000-franc prize for whoever could find a way to preserve food - from milk and meat to fruits and vegetables. French chef Nicolas Appert took more than a decade to develop a process that involved cooking food in glass jars and then using seals made of cork to make them airtight. In 1810, he published a book whose title translates as "The art of preserving all animal and vegetable substances for several years", and collected his prize money. Appert's achievement didn't escape the notice of British merchant and inventor Peter Durand, who applied for a British patent later that year. Durand used techniques similar to Appert's, although he adapted the model to include the use of tin vessels as well as glass jars.
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答案：soldiers
原文定位：In 1795, the French government had a problem: they faced the fact that it is not easy to win battles abroad when your soldiers are hungry and malnourished. That year they established a 12,000-franc prize for whoever could find a way to preserve food
同义替换：「needs supply of」↔「find a way to」，「feed」↔「your soldiers are hungry」
答案：FALSE
原文定位：Following these discoveries, canned food was initially produced for soldiers and explorers
同义替换：「first」↔「initially」，「aimed at」↔「produced for」，「general public」↔「soldiers and explorers」
答案：NOT GIVEN
原文定位：But even after people became aware of the existence of bacteria in the late 19th century, canning companies couldn't work out exactly why some of their turned bad. And even into the 20th century, newspapers were full of accounts not only of food poisoning but also of cases of the fatal disease botulism resulting from people eating canned food
答案：NOT GIVEN
原文定位：From the 1890s to 1920s, the company insisted on weekly manicures for its canning-factory workers to ensure that any bacteria beneath employees' fingernails stayed out of the food. Heinz employees were required to shower and change their clothing regularly. In an era when food-factory hygiene was not universally adopted, what might have been considered a nuisance by workers was at least good for consumers
答案：FALSE
原文定位：Some canning companies killed bacteria with chemical additives such as sodium benzoate, which is still used today in canned food, and formaldehydes, which are now known to cause cancer. Some of the larger canning companies, such as Heinz, Libby, and Campbell's, installed expensive steam-retort technology developed in the 1870s
同义替换：「abandoned」↔「still used today」，「following the adoption of steam techniques」↔「installed expensive steam-retort technology」
答案：cork
原文定位：French chef Nicolas Appert took more than a decade to develop a process that involved cooking food in glass jars and then using seals made of cork to make them airtight
答案：tin
原文定位：Durand used techniques similar to Appert's, although he adapted the model to include the use of tin vessels as well as glass jars
同义替换：「process」↔「techniques」，「containers」↔「vessels」
答案：pressure
原文定位：Steam retorts worked like steam engines, using pressure to raise canning temperatures high enough to make food safe
同义替换：「helps achieve high temperature」↔「to raise canning temperatures high enough」
答案：bacteria
原文定位：From the 1890s to 1920s, the company insisted on weekly manicures for its canning-factory workers to ensure that any bacteria beneath employees' fingernails stayed out of the food
同义替换：「entering the product」↔「beneath employees' fingernails stayed out of the food」
答案：research
原文定位：In 1913, they launched the Research Laboratory of the National Canners Association in order to look into the elusive bacteriology responsible for all manner of spoiled canned food
同义替换：「set up organisation」↔「launched the Research Laboratory」，「for the purpose of」↔「 in order to」，「look into」↔「research」
答案：milk
原文定位：This technique, which involves sterilizing the container separately from the food, was invented in Switzerland in the 1960s for processing milk, but is now used widely for canned tomatoes and many juices
同义替换：「adapted for the sterilisation of cans」↔「now used widely for canned tomatoes and many juices」
答案：salt
原文定位：The addition of salt was one technique employed in the early 20th century to prevent this happening, thereby maintaining the visual appeal of the product and restoring a certain amount of taste
同义替换：「avoid loss of colour」↔「maintaining the visual appeal」，「during cooking process」↔「long cooking times in hot water」，「was used」↔「was one technique employed」
答案：TRUE
原文定位：In 1795, the French government had a problem: they faced the fact that it is not easy to win battles abroad when your soldiers are hungry and malnourished. That year they established a 12,000-franc prize for whoever could find a way to preserve food - from milk and meat to fruits and vegetables. French chef Nicolas Appert took more than a decade to develop a process that involved cooking food in glass jars and then using seals made of cork to make them airtight. In 1810, he published a book whose title translates as "The art of preserving all animal and vegetable substances for several years", and collected his prize money. Appert's achievement didn't escape the notice of British merchant and inventor Peter Durand, who applied for a British patent later that year. Durand used techniques similar to Appert's
同义替换：「based his methods on a process」↔「used techniques similar to Appert's」，「recently won a cash prize」↔「collected his prize money」