Тест 78. Чтение. ЕГЭ по английскому языку

1) Установите соответствие между заголовками 1 — 8 и текстами A — G. Используйте каждую цифру только один раз. В задании один заголовок лишний.

1. A job for anybody
2. Start your business
3. A job with a high salary
4. Choosing a job
5. Zoo psychologist
6. Night work
7. Working with your hands
8. Working for royals

A. Some people can’t get out of the house easily to shop, don’t have the time to do it or just don’t enjoy shopping. If shopping is something you enjoy, turn it into a self-employed career. Personal shoppers give advice to customers and suggest products that may suit their needs. This can be anything from gifts to household goods to clothing. Advertise your services at locations such as senior citizens’ centres, community centres, shopping malls and grocery stores. Meet with the clients and find out what items (groceries, clothing, etc.) they need and how often.

B. The market is changing very fast. In fact, there may be careers that exist when a student gets out of college that simply didn’t exist when they started. So rather than asking, “What do I want to be?,” pose these questions: “What skills do I have? What kinds of people do I like to work with? In what kind of environment?” This is a way to think about a career without necessarily naming it. You describe yourself in a functional way and then figure out what that’s called and if people get paid to do it.

C. The regulations define this as the period between 11 pm and 6 am although this agreement can be slightly varied between employers and workers. Generally, people who work for at least three hours within the period must be offered a free health assessment before they begin their work duties and on a regular basis. Workers, however, do not have to accept this check. In general, workers must be over 18, although there are some exceptions to this rule. Teenagers aged 16 and 17, for example, can work according to this schedule, but only for 40 hours per week.

D. When your dog won’t roll over or your cat is making a mess, you might have to call someone who specialises in pet behaviour to solve your problems. This person analyses the pet’s confidence and security inside and outside the home to find the source of the problem. By studying their instincts and social rituals in their natural habitat as well as around humans, they modify the unwanted behaviour. It is all about helping dogs, cats and horses feel safe and confident and secure inside and outside our homes.

E. Being a queen’s piper involves playing the bagpipes for 15 minutes at 9 am under the Queen’s window when she is in residence at Buckingham Palace, Windsor Castle, the Palace of Holyroodhouse or Balmoral Castle. The piper is also responsible for the co-ordination of the 12 Army pipers who play around the table after State Banquets. It’s important to be presentable and patient enough when escorting the Queen to the various audiences that she has throughout the day.

F. A surgeon starts with a Bachelor’s degree, specializes in medicine and finally, surgery and then spends up to seven years as an intern or a resident. If you want to cut people open, they want to be really sure you know what you are doing. The field will be growing, as people now live longer. This is one of the highest demand and best paid jobs in the US because it takes so much skill and precision. Wages vary depending on the type of surgery, but on average this was the highest paid medical job in 2015.

G. Imagine you’re an electrician, you’re installing a pipe and have to bend around the corners to make everything line up. This kind of work requires improvisation and creativity. Besides, the wages of manual workers are greater than in many office jobs. For instance, a skilled mechanic usually earns more than a sociology graduate working in publishing. Besides, the job offers small moments of joy, like when the bike you’re mending starts up and runs. But not everything about manual work is rosy. Furniture making, for example, is not a good career move.

A	B	C	D	E	F	G

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2) Прочитайте текст и заполните пропуски A — F частями предложений, обозначенными цифрами 1 — 7. Одна из частей в списке 1—7 лишняя.

City of fountains Peterhof is a monument of world architecture and palace and park art. Peterhof includes a palace and park ensemble of the 18-19th centuries, ___ (A). Peterhof is a city of fountains as it contains 173 fountains and 4 cascades ___ (B). Each year up to 3 million people come here to enjoy the splendour of numerous fountains and the unique parks of Peterhof.

The name Peterhof was first mentioned in 1705. It was a coastal manor, close to which the construction of a grand country residence began. The original plan belonged to Peter the Great. After the brilliant victory of Russian troops over the Swedes, security of St. Petersburg both from the land ___ (C. Since that time, the construction of the Peterhof residence grew immensely in scope.

According to the plan of Peter the Great, on the one hand, Peterhof was meant to be equal in splendour with the most famous royal residences in Europe, ___ (D) to access the Baltic Sea. Both were successfully done. The Great Palace was built on a natural hill here, ___ (E). Following the plan of Peter the Great, ___ (F), the Grand Cascade with the famous Samson fountain was constructed. This is still one of the most spectacular fountains in the world. In 1990 the palaces and parks of Peterhof were included in the list of the world heritage of UNESCO.

1. and from the sea has been firmly ensured
2. which is a former royal countryside residence
3. who designs many royal residences in Europe
4. and then rebuilt in the baroque style in the 18th century
5. who wanted to decorate the main entrance with waterfalls
6. that are located in the park on the coast of the Gulf of Finland
7. and on the other hand, to become a monument of Russia’s struggle

A	B	C	D	E	F

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3) Прочитайте текст и запишите в поле ответа цифру 1, 2, 3 или 4, соответствующую выбранному Вами варианту ответа.

Показать текст. ⇓

Coffee decaffeination processes Every day it seems that medical researchers come out with a new study about coffee, how it is extremely unhealthy for you and/or full of amazing benefits. The focus of most of these studies is more particularly about the effects of caffeine on human health. As caffeine, coffee’s most potent element, is a stimulant, it can produce both positive and negative effects. It can wake you up in the morning, but it can also lead to sleeplessness, a racing heartbeat, and anxiety.

It is therefore no surprise that many people have decided to cut caffeine out of their diets. As for me, I have grown to like the taste of coffee, but to me the main purpose of drinking it is to get an extra jolt of energy. That is why I will admit to a certain prejudice against decaf, perhaps prompted by bad experiences with weak and tasteless brew, because it is true that the actual process of removing caffeine from coffee can degrade the taste beyond repair.

Early decaffeination attempts involved soaking the green beans in water and then using various solvents to separate the caffeine in the resulting water solution. The beans were then re-introduced to the caffeine-free solution in order to absorb some of the flavor they had lost. Solvents used included benzene, chloroform, and trichloroethylene, all of which were later found to have toxic effects. In the 1970s, dichloromethane came into use to replace the earlier solvents before it too was deemed possibly carcinogenic.

In response to these concerns about solvents, some coffee companies began to run the water solution through charcoal filters as a means of removing the caffeine. The so-called Swiss Water Process, developed in Switzerland in the 1930s, goes one step further. After a batch of coffee beans has been steeped in hot water, that water is filtered, and then is used to soak the next batch of beans to be processed. In this way, the beans lose caffeine as they soak, but lose less of their flavor.

Yet another method that aims to safely remove caffeine from coffee beans involves a fascinating compound procedure. The solvent used in this method is neither water nor one of the earlier toxic solvents. Instead, caffeine in the coffee beans is dissolved by means of carbon dioxide. In order to accomplish this, the carbon dioxide must become a supercritical fluid, created when it is compressed and heated to the point that it has the same density in liquid and gaseous forms.

As this supercritical CO2 is passed through the beans, it can penetrate them because of its gaseous properties, and yet is able to dissolve the caffeine they contain because of its liquid properties.

In 2004, Brazilian scientists identified a new strain of coffee beans with a naturally low level of caffeine. They found three coffee plants from Ethiopia that contain almost no caffeine as they seem lack an enzyme necessary to caffeine production. If these plants can be crossed with commercial strains of coffee plants, we may one day see more coffee on the market that is naturally low in caffeine.

With these advances, and the current methods of decaffeination, decaf junkies are sure to be able to get their fix of coffee that not only tastes great, but won’t keep them up half the night.

As for me, I do want to stay up half the night, so I’ll stick to my full-strength brew.

According to the text (paragraph 1), the effects of caffeine
1) have not been studied well enough.
2) can be of opposite character.
3) are very dangerous.
4) are not strong.

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4) Прочитайте текст и запишите в поле ответа цифру 1, 2, 3 или 4, соответствующую выбранному Вами варианту ответа.

Показать текст. ⇓

Coffee decaffeination processes Every day it seems that medical researchers come out with a new study about coffee, how it is extremely unhealthy for you and/or full of amazing benefits. The focus of most of these studies is more particularly about the effects of caffeine on human health. As caffeine, coffee’s most potent element, is a stimulant, it can produce both positive and negative effects. It can wake you up in the morning, but it can also lead to sleeplessness, a racing heartbeat, and anxiety.

It is therefore no surprise that many people have decided to cut caffeine out of their diets. As for me, I have grown to like the taste of coffee, but to me the main purpose of drinking it is to get an extra jolt of energy. That is why I will admit to a certain prejudice against decaf, perhaps prompted by bad experiences with weak and tasteless brew, because it is true that the actual process of removing caffeine from coffee can degrade the taste beyond repair.

Early decaffeination attempts involved soaking the green beans in water and then using various solvents to separate the caffeine in the resulting water solution. The beans were then re-introduced to the caffeine-free solution in order to absorb some of the flavor they had lost. Solvents used included benzene, chloroform, and trichloroethylene, all of which were later found to have toxic effects. In the 1970s, dichloromethane came into use to replace the earlier solvents before it too was deemed possibly carcinogenic.

In response to these concerns about solvents, some coffee companies began to run the water solution through charcoal filters as a means of removing the caffeine. The so-called Swiss Water Process, developed in Switzerland in the 1930s, goes one step further. After a batch of coffee beans has been steeped in hot water, that water is filtered, and then is used to soak the next batch of beans to be processed. In this way, the beans lose caffeine as they soak, but lose less of their flavor.

Yet another method that aims to safely remove caffeine from coffee beans involves a fascinating compound procedure. The solvent used in this method is neither water nor one of the earlier toxic solvents. Instead, caffeine in the coffee beans is dissolved by means of carbon dioxide. In order to accomplish this, the carbon dioxide must become a supercritical fluid, created when it is compressed and heated to the point that it has the same density in liquid and gaseous forms.

As this supercritical CO2 is passed through the beans, it can penetrate them because of its gaseous properties, and yet is able to dissolve the caffeine they contain because of its liquid properties.

In 2004, Brazilian scientists identified a new strain of coffee beans with a naturally low level of caffeine. They found three coffee plants from Ethiopia that contain almost no caffeine as they seem lack an enzyme necessary to caffeine production. If these plants can be crossed with commercial strains of coffee plants, we may one day see more coffee on the market that is naturally low in caffeine.

With these advances, and the current methods of decaffeination, decaf junkies are sure to be able to get their fix of coffee that not only tastes great, but won’t keep them up half the night.

As for me, I do want to stay up half the night, so I’ll stick to my full-strength brew.

The author believes that caffeine in coffee
1) is part of a healthy diet.
2) is quite low.
3) can’t be removed completely.
4) may determine its taste.

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5) Прочитайте текст и запишите в поле ответа цифру 1, 2, 3 или 4, соответствующую выбранному Вами варианту ответа.

Показать текст. ⇓

Coffee decaffeination processes Every day it seems that medical researchers come out with a new study about coffee, how it is extremely unhealthy for you and/or full of amazing benefits. The focus of most of these studies is more particularly about the effects of caffeine on human health. As caffeine, coffee’s most potent element, is a stimulant, it can produce both positive and negative effects. It can wake you up in the morning, but it can also lead to sleeplessness, a racing heartbeat, and anxiety.

It is therefore no surprise that many people have decided to cut caffeine out of their diets. As for me, I have grown to like the taste of coffee, but to me the main purpose of drinking it is to get an extra jolt of energy. That is why I will admit to a certain prejudice against decaf, perhaps prompted by bad experiences with weak and tasteless brew, because it is true that the actual process of removing caffeine from coffee can degrade the taste beyond repair.

Early decaffeination attempts involved soaking the green beans in water and then using various solvents to separate the caffeine in the resulting water solution. The beans were then re-introduced to the caffeine-free solution in order to absorb some of the flavor they had lost. Solvents used included benzene, chloroform, and trichloroethylene, all of which were later found to have toxic effects. In the 1970s, dichloromethane came into use to replace the earlier solvents before it too was deemed possibly carcinogenic.

In response to these concerns about solvents, some coffee companies began to run the water solution through charcoal filters as a means of removing the caffeine. The so-called Swiss Water Process, developed in Switzerland in the 1930s, goes one step further. After a batch of coffee beans has been steeped in hot water, that water is filtered, and then is used to soak the next batch of beans to be processed. In this way, the beans lose caffeine as they soak, but lose less of their flavor.

Yet another method that aims to safely remove caffeine from coffee beans involves a fascinating compound procedure. The solvent used in this method is neither water nor one of the earlier toxic solvents. Instead, caffeine in the coffee beans is dissolved by means of carbon dioxide. In order to accomplish this, the carbon dioxide must become a supercritical fluid, created when it is compressed and heated to the point that it has the same density in liquid and gaseous forms.

As this supercritical CO2 is passed through the beans, it can penetrate them because of its gaseous properties, and yet is able to dissolve the caffeine they contain because of its liquid properties.

In 2004, Brazilian scientists identified a new strain of coffee beans with a naturally low level of caffeine. They found three coffee plants from Ethiopia that contain almost no caffeine as they seem lack an enzyme necessary to caffeine production. If these plants can be crossed with commercial strains of coffee plants, we may one day see more coffee on the market that is naturally low in caffeine.

With these advances, and the current methods of decaffeination, decaf junkies are sure to be able to get their fix of coffee that not only tastes great, but won’t keep them up half the night.

As for me, I do want to stay up half the night, so I’ll stick to my full-strength brew.

We learn that the early decaffeination processes
1) were too complicated.
2) improved the taste of coffee.
3) were not effective.
4) could be dangerous for health.

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6) Прочитайте текст и запишите в поле ответа цифру 1, 2, 3 или 4, соответствующую выбранному Вами варианту ответа.

Показать текст. ⇓

Coffee decaffeination processes Every day it seems that medical researchers come out with a new study about coffee, how it is extremely unhealthy for you and/or full of amazing benefits. The focus of most of these studies is more particularly about the effects of caffeine on human health. As caffeine, coffee’s most potent element, is a stimulant, it can produce both positive and negative effects. It can wake you up in the morning, but it can also lead to sleeplessness, a racing heartbeat, and anxiety.

It is therefore no surprise that many people have decided to cut caffeine out of their diets. As for me, I have grown to like the taste of coffee, but to me the main purpose of drinking it is to get an extra jolt of energy. That is why I will admit to a certain prejudice against decaf, perhaps prompted by bad experiences with weak and tasteless brew, because it is true that the actual process of removing caffeine from coffee can degrade the taste beyond repair.

Early decaffeination attempts involved soaking the green beans in water and then using various solvents to separate the caffeine in the resulting water solution. The beans were then re-introduced to the caffeine-free solution in order to absorb some of the flavor they had lost. Solvents used included benzene, chloroform, and trichloroethylene, all of which were later found to have toxic effects. In the 1970s, dichloromethane came into use to replace the earlier solvents before it too was deemed possibly carcinogenic.

In response to these concerns about solvents, some coffee companies began to run the water solution through charcoal filters as a means of removing the caffeine. The so-called Swiss Water Process, developed in Switzerland in the 1930s, goes one step further. After a batch of coffee beans has been steeped in hot water, that water is filtered, and then is used to soak the next batch of beans to be processed. In this way, the beans lose caffeine as they soak, but lose less of their flavor.

Yet another method that aims to safely remove caffeine from coffee beans involves a fascinating compound procedure. The solvent used in this method is neither water nor one of the earlier toxic solvents. Instead, caffeine in the coffee beans is dissolved by means of carbon dioxide. In order to accomplish this, the carbon dioxide must become a supercritical fluid, created when it is compressed and heated to the point that it has the same density in liquid and gaseous forms.

As this supercritical CO2 is passed through the beans, it can penetrate them because of its gaseous properties, and yet is able to dissolve the caffeine they contain because of its liquid properties.

In 2004, Brazilian scientists identified a new strain of coffee beans with a naturally low level of caffeine. They found three coffee plants from Ethiopia that contain almost no caffeine as they seem lack an enzyme necessary to caffeine production. If these plants can be crossed with commercial strains of coffee plants, we may one day see more coffee on the market that is naturally low in caffeine.

With these advances, and the current methods of decaffeination, decaf junkies are sure to be able to get their fix of coffee that not only tastes great, but won’t keep them up half the night.

As for me, I do want to stay up half the night, so I’ll stick to my full-strength brew.

The Swiss Water Process is described as
1) a cheaper method of decaffeination.
2) a way to avoid using charcoal.
3) a method to save coffee’s flavour.
4) the easiest method of decaffeination.

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7) Прочитайте текст и запишите в поле ответа цифру 1, 2, 3 или 4, соответствующую выбранному Вами варианту ответа.

Показать текст. ⇓

Coffee decaffeination processes Every day it seems that medical researchers come out with a new study about coffee, how it is extremely unhealthy for you and/or full of amazing benefits. The focus of most of these studies is more particularly about the effects of caffeine on human health. As caffeine, coffee’s most potent element, is a stimulant, it can produce both positive and negative effects. It can wake you up in the morning, but it can also lead to sleeplessness, a racing heartbeat, and anxiety.

It is therefore no surprise that many people have decided to cut caffeine out of their diets. As for me, I have grown to like the taste of coffee, but to me the main purpose of drinking it is to get an extra jolt of energy. That is why I will admit to a certain prejudice against decaf, perhaps prompted by bad experiences with weak and tasteless brew, because it is true that the actual process of removing caffeine from coffee can degrade the taste beyond repair.

Early decaffeination attempts involved soaking the green beans in water and then using various solvents to separate the caffeine in the resulting water solution. The beans were then re-introduced to the caffeine-free solution in order to absorb some of the flavor they had lost. Solvents used included benzene, chloroform, and trichloroethylene, all of which were later found to have toxic effects. In the 1970s, dichloromethane came into use to replace the earlier solvents before it too was deemed possibly carcinogenic.

In response to these concerns about solvents, some coffee companies began to run the water solution through charcoal filters as a means of removing the caffeine. The so-called Swiss Water Process, developed in Switzerland in the 1930s, goes one step further. After a batch of coffee beans has been steeped in hot water, that water is filtered, and then is used to soak the next batch of beans to be processed. In this way, the beans lose caffeine as they soak, but lose less of their flavor.

Yet another method that aims to safely remove caffeine from coffee beans involves a fascinating compound procedure. The solvent used in this method is neither water nor one of the earlier toxic solvents. Instead, caffeine in the coffee beans is dissolved by means of carbon dioxide. In order to accomplish this, the carbon dioxide must become a supercritical fluid, created when it is compressed and heated to the point that it has the same density in liquid and gaseous forms.

As this supercritical CO2 is passed through the beans, it can penetrate them because of its gaseous properties, and yet is able to dissolve the caffeine they contain because of its liquid properties.

In 2004, Brazilian scientists identified a new strain of coffee beans with a naturally low level of caffeine. They found three coffee plants from Ethiopia that contain almost no caffeine as they seem lack an enzyme necessary to caffeine production. If these plants can be crossed with commercial strains of coffee plants, we may one day see more coffee on the market that is naturally low in caffeine.

With these advances, and the current methods of decaffeination, decaf junkies are sure to be able to get their fix of coffee that not only tastes great, but won’t keep them up half the night.

As for me, I do want to stay up half the night, so I’ll stick to my full-strength brew.

The pronoun “its” in “its liquid properties” (paragraph 6) refers to
1) caffeine.
2) carbon dioxide.
3) coffee.
4) coffee bean.

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8) Прочитайте текст и запишите в поле ответа цифру 1, 2, 3 или 4, соответствующую выбранному Вами варианту ответа.

Показать текст. ⇓

Coffee decaffeination processes Every day it seems that medical researchers come out with a new study about coffee, how it is extremely unhealthy for you and/or full of amazing benefits. The focus of most of these studies is more particularly about the effects of caffeine on human health. As caffeine, coffee’s most potent element, is a stimulant, it can produce both positive and negative effects. It can wake you up in the morning, but it can also lead to sleeplessness, a racing heartbeat, and anxiety.

It is therefore no surprise that many people have decided to cut caffeine out of their diets. As for me, I have grown to like the taste of coffee, but to me the main purpose of drinking it is to get an extra jolt of energy. That is why I will admit to a certain prejudice against decaf, perhaps prompted by bad experiences with weak and tasteless brew, because it is true that the actual process of removing caffeine from coffee can degrade the taste beyond repair.

Early decaffeination attempts involved soaking the green beans in water and then using various solvents to separate the caffeine in the resulting water solution. The beans were then re-introduced to the caffeine-free solution in order to absorb some of the flavor they had lost. Solvents used included benzene, chloroform, and trichloroethylene, all of which were later found to have toxic effects. In the 1970s, dichloromethane came into use to replace the earlier solvents before it too was deemed possibly carcinogenic.

In response to these concerns about solvents, some coffee companies began to run the water solution through charcoal filters as a means of removing the caffeine. The so-called Swiss Water Process, developed in Switzerland in the 1930s, goes one step further. After a batch of coffee beans has been steeped in hot water, that water is filtered, and then is used to soak the next batch of beans to be processed. In this way, the beans lose caffeine as they soak, but lose less of their flavor.

Yet another method that aims to safely remove caffeine from coffee beans involves a fascinating compound procedure. The solvent used in this method is neither water nor one of the earlier toxic solvents. Instead, caffeine in the coffee beans is dissolved by means of carbon dioxide. In order to accomplish this, the carbon dioxide must become a supercritical fluid, created when it is compressed and heated to the point that it has the same density in liquid and gaseous forms.

As this supercritical CO2 is passed through the beans, it can penetrate them because of its gaseous properties, and yet is able to dissolve the caffeine they contain because of its liquid properties.

In 2004, Brazilian scientists identified a new strain of coffee beans with a naturally low level of caffeine. They found three coffee plants from Ethiopia that contain almost no caffeine as they seem lack an enzyme necessary to caffeine production. If these plants can be crossed with commercial strains of coffee plants, we may one day see more coffee on the market that is naturally low in caffeine.

With these advances, and the current methods of decaffeination, decaf junkies are sure to be able to get their fix of coffee that not only tastes great, but won’t keep them up half the night.

As for me, I do want to stay up half the night, so I’ll stick to my full-strength brew.

It can be implied that at present the beans from low-caffeine plants
1) cannot be used for big-scale sales.
2) taste poorly.
3) are very vulnerable.
4) lack necessary properties.

🔗

9) Прочитайте текст и запишите в поле ответа цифру 1, 2, 3 или 4, соответствующую выбранному Вами варианту ответа.

Показать текст. ⇓

Coffee decaffeination processes Every day it seems that medical researchers come out with a new study about coffee, how it is extremely unhealthy for you and/or full of amazing benefits. The focus of most of these studies is more particularly about the effects of caffeine on human health. As caffeine, coffee’s most potent element, is a stimulant, it can produce both positive and negative effects. It can wake you up in the morning, but it can also lead to sleeplessness, a racing heartbeat, and anxiety.

It is therefore no surprise that many people have decided to cut caffeine out of their diets. As for me, I have grown to like the taste of coffee, but to me the main purpose of drinking it is to get an extra jolt of energy. That is why I will admit to a certain prejudice against decaf, perhaps prompted by bad experiences with weak and tasteless brew, because it is true that the actual process of removing caffeine from coffee can degrade the taste beyond repair.

Early decaffeination attempts involved soaking the green beans in water and then using various solvents to separate the caffeine in the resulting water solution. The beans were then re-introduced to the caffeine-free solution in order to absorb some of the flavor they had lost. Solvents used included benzene, chloroform, and trichloroethylene, all of which were later found to have toxic effects. In the 1970s, dichloromethane came into use to replace the earlier solvents before it too was deemed possibly carcinogenic.

In response to these concerns about solvents, some coffee companies began to run the water solution through charcoal filters as a means of removing the caffeine. The so-called Swiss Water Process, developed in Switzerland in the 1930s, goes one step further. After a batch of coffee beans has been steeped in hot water, that water is filtered, and then is used to soak the next batch of beans to be processed. In this way, the beans lose caffeine as they soak, but lose less of their flavor.

Yet another method that aims to safely remove caffeine from coffee beans involves a fascinating compound procedure. The solvent used in this method is neither water nor one of the earlier toxic solvents. Instead, caffeine in the coffee beans is dissolved by means of carbon dioxide. In order to accomplish this, the carbon dioxide must become a supercritical fluid, created when it is compressed and heated to the point that it has the same density in liquid and gaseous forms.

As this supercritical CO2 is passed through the beans, it can penetrate them because of its gaseous properties, and yet is able to dissolve the caffeine they contain because of its liquid properties.

In 2004, Brazilian scientists identified a new strain of coffee beans with a naturally low level of caffeine. They found three coffee plants from Ethiopia that contain almost no caffeine as they seem lack an enzyme necessary to caffeine production. If these plants can be crossed with commercial strains of coffee plants, we may one day see more coffee on the market that is naturally low in caffeine.

With these advances, and the current methods of decaffeination, decaf junkies are sure to be able to get their fix of coffee that not only tastes great, but won’t keep them up half the night.

As for me, I do want to stay up half the night, so I’ll stick to my full-strength brew.

Even though decaffeinated coffee has been improved, the author
1) is for the ban of decaffeination.
2) believes that it’s bad for health.
3) still prefers the regular one.
4) doesn’t like its taste.

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