Students are not allowed to chew gum in classroom due to several reasons. Irresponsible students may leave the gum on the bottoms of desks, drop it on the floor or put it on other people’s property, so it makes the class messy with their gum. Another reason why students are not allowed to chew gum is because it is a distraction. When students are allowed to chew gum, they will lack concentration. Consequently, they will worry about having, popping, chewing and snapping it, in spite of studying

What will probably happen if students are permitted to chew gum in a classroom

In recent decades, cities have grown so large. Now, about 50% of the earth’s population lives in urban areas. There are several reasons for this occurrence. First, the industrialization increases, which tends to be located in cities, so many factory jobs are created. These jobs, with their promise of a better material life, attract many people from rural areas. Second, there are promises of a better education, so many families are interested to leave farming communities and move to the cities. Finally, sports stadiums, theaters and museums, are published in cities. As a result, these facilities draw them away from rural communities.

Why are people interested in moving into cities?

In recent decades, cities have grown so large. Now, about 50% of the earth’s population lives in urban areas. There are several reasons for this occurrence. First, the industrialization increases, which tends to be located in cities, so many factory jobs are created. These jobs, with their promise of a better material life, attract many people from rural areas. Second, there are promises of a better education, so many families are interested to leave farming communities and move to the cities. Finally, sports stadiums, theaters and museums, are published in cities. As a result, these facilities draw them away from rural communities.

From the text we can conclude that…

Human body is made up of countless millions of cells. Food is needed to-built up new cells and replace the worn-out cells. However, the food that we take must be changed into substances that can be carried in the blood to the places where they are needed. This process is called digestion.

The first digestive process takes place in the mouth. The food we eat is broken up into small pieces by the action of teeth, mixed with saliva, a juice secreted by glands in the mouth. Saliva contains digestive juice which moisten the food, so it can be swallowed easily.

From the mouth, food passes through the oesophagus (the food passage) into the stomach. Here, the food is mixed with the juices secreted by the cells in the stomach for several hours. Then the food enters the small intestine. All the time the muscular walls of the intestine are squeezing, mixing and moving the food onwards.

In a few hours, the food changes into acids. These are soon absorbed by the villi (microscopic branch projections from the intestine walls) and passed into the bloodstream.

What is the text about?

Have you ever wondered how people get chocolate from? In this article we’ll enter the amazing world of chocolate so you can understand exactly what you’re eating.

Chocolate starts with a tree called the cacao tree. This tree grows in equatorial regions, especially in places such as South America, Africa, and Indonesia. The cacao tree produces a fruit about the size of a small pine apple.

Inside the fruit are the tree’s seeds, also known as cocoa beans.

The beans are fermented for about a week, dried in the sun and then shipped to the chocolate maker. The chocolate maker starts by roasting the beans to bring out the flavour. Different beans from different places have different qualities and flavour, so they are often sorted and blended to produce a distinctive mix. Next, the roasted beans are winnowed. Winnowing removes the meat nib of the cacao bean from its shell. Then, the nibs are blended. The blended nibs are ground to make it a liquid. The liquid is called chocolate liquor. It tastes bitter. All seeds contain some amount of fat, and cacao beans are not different. However, cacao beans are half fat, which is why the ground nibs form liquid. It’s pure bitter chocolate.

The third paragraph focuses on ...

A geyser is the result of underground water under the combined conditions of high temperatures and increased pressure beneath the surface of the earth. Since temperature rises approximately 1 F for every sixty feet under the earth's surface, and pressure increases with depth, the water that seeps down in crack and fissures until it reaches very hot rock in the earth interior becomes heated to temperature in excess of 290 F.

Because Of the greater pressure, the water shoots out of the surface in the form of steam and hot water. The result is a geyser. In order to function, then a geyser must have a source of heat, reservoir where water can be stored until the temperature rises to an unstable point, an opening through which the hot water and steam can escape, and underground channels for resupplying water after an eruption.

Favourable conditions for geyser exist in some regions of the world including New Zealand, Iceland, and the Yellowstone National Park area of the United States. The most famous geyser in the world is Old Faithfull in Yellow Park. Old Faithfull erupts almost every hour, rising to a height of 125 to 170 feet and expelling more than ten thousand gallons during each eruption.

How geyser is produced?

All planes need air to pressure under their wings to stay up in the air. As they move forward. The higher air pressure underneath their wings pushes them upward and gives them lift. The smooth, streamlined shape of the plane allows the air to flows easily over its surface. This helps to reduce the drag caused by the air pushing against the plane and allows it to move rapidly through the air. Planes move forward using engines. This movement is called thrust. Moving forward Keeps a stream of moving air passing over the wings. If the engines fail, the planes will begin to descend very quickly. The air above the wing moves faster, so it is at a lower pressure than the air under the wing. The air under the wing moves more slowly and is slightly squashed, so it is at a higher pressure than the air above the wing.

What does the text describe?

The Sense of Taste

The sense of taste is one of a person five senses. We taste with the help of taste-buds in the tongue. There are four mains’ Kinds of taste: sweet, sour, salty, and bitter. All other tastes are just mixtures of two or more of these main types. The surface of the tongue has more than fifteen thousand taste-buds (or cells). These are connected to the brain by special nerves which send the so-called 'tastes messages.

When the tongue comes into contact with food of any Kind, the taste-buds will pick up the taste. The nerves then send a message to the brain. This will make us aware of the taste. All this happens in just a few seconds.

There are four Kinds of taste-buds, each of which is sensitive to onw a particular taste. These four groups are located in different parts of the tongue. The taste-buds for salty and sweet tastes are found round the tip of the tongue and along its sides. Sour tastes can be picked up own at the sides of the tongue. The taste-buds of the bitter taste are found at the innermost edge of the tongue.

There are taste-buds at the centre of the tongue. The senses of smell and sight can affect taste. The good smell of food increases its taste. Similarly, attractive colours can make food appear tastier and more delicious. If food does not smell good or is dull-coloured, it will look tasty and may not taste good at all. Very hot or cold sensations can maxe the taste-buds insensitive. Food that is too hot or too cold, when placed in the mouth, will have no tastes at all.

We can taste any Kind of food because of ........

The Sense of Taste

The sense of taste is one of a person five senses. We taste with the help of taste-buds in the tongue. There are four mains’ Kinds of taste: sweet, sour, salty, and bitter. All other tastes are just mixtures of two or more of these main types. The surface of the tongue has more than fifteen thousand taste-buds (or cells). These are connected to the brain by special nerves which send the so-called 'tastes messages.

When the tongue comes into contact with food of any Kind, the taste-buds will pick up the taste. The nerves then send a message to the brain. This will make us aware of the taste. All this happens in just a few seconds.

There are four Kinds of taste-buds, each of which is sensitive to onw a particular taste. These four groups are located in different parts of the tongue. The taste-buds for salty and sweet tastes are found round the tip of the tongue and along its sides. Sour tastes can be picked up own at the sides of the tongue. The taste-buds of the bitter taste are found at the innermost edge of the tongue.

There are taste-buds at the centre of the tongue. The senses of smell and sight can affect taste. The good smell of food increases its taste. Similarly, attractive colours can make food appear tastier and more delicious. If food does not smell good or is dull-coloured, it will look tasty and may not taste good at all. Very hot or cold sensations can maxe the taste-buds insensitive. Food that is too hot or too cold, when placed in the mouth, will have no tastes at all.

When we eat very hot or cold food ...