Astronaut Ice Cream, Anyone Reading Answers

The Astronaut Ice Cream, Anyone reading answers are provided below with three different question types. Find them and verify your answers. 

Solution For Astronaut Ice Cream, Anyone

1. transportation	5. simple drying    (techniques)	9. (refrigerator)     compressor	13. high altitudes
2. pharmaceuticals	6.(freeze-drying)    chambers	10. enzymes
3. manuscipts	7. shelves	11. composition
4. sublimation	8. freezing coli	12. overheating

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The Astronaut Ice Cream, Anyone reading answers given above are taken from the Cambridge practice test 8. Practise this reading passage to improve your reading and language skills. The IELTS reading is one of the difficult modules in the IELTS exams.

The passage - Astronaut Ice Cream Anyone provides information about the freeze-drying techniques, its applications all over the world and the merits of using the Freeze-drying food as it makes the food lighter because of water removal. Three distinct question types are given below with the passage to practice. Also, use the Astronaut Ice Cream Anyone reading answers to verify your answers after attempting all of the questions.

• IELTS Reading Note Completion
• IELTS Reading Diagram Labelling
• IELTS Reading Summary Completion

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7 thoughts on the passage “Astronaut Ice Cream Anyone”

Know some notable points of why IELTS experts consider the passage and Astronaut Ice Cream, Anyone reading answers are important.

• This passage is based on a special technique called Freeze-drying which is useful in many ways.
• The Astronaut Ice Cream, Anyone Reading Answers will guide you in improving your reading skills.
• Reading skills can be improved by scanning the passage thoroughly and then highlighting the keywords. You can then check your astronaut ice cream, anyone reading answers with explanation. 
• Astronaut Ice Cream, Anyone Reading passage tells about the various benefits of removing water from food items.
• To get a better understanding about finding the solution, Astronaut Ice Cream, Anyone Reading Answers with location will help.
• Practice our other articles along with this to feel confident.You can also use our astronaut ice cream anyone reading pdf for future reference. 
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IELTS reading passage -  Astronaut Ice Cream, Anyone

To attempt further questions (1-13) you must read the reading passage. Then, verify your answers with the given Astronaut Ice Cream, Anyone reading answers.

Astronaut Ice Cream, Anyone 

A technique for astronauts that can help to provide food is known as Breeze-drying. However, it can also be used for other situations.

A. Freeze-drying treats food like a suspended animation: you can easily keep a freeze-dried meal for an indefinite time, and when you’re ready to consume, you can simply have it. With some hot water, you can rejuvenate it completely. The primal foodstuff will remain unchanged even after various years.

B. In this method, water is fully removed from the item but the rest of the item remains virtually unspoiled. To conserve the food or to lessen its weight is the primary reason for doing it. Microorganisms like bacteria that cause spoilage can be kept away if we remove the water completely from the food. Likewise, removing water also prevents ripening because without water the enzymes cannot cause ripening which occurs naturally in the food.

C. As most food is made up of water, the weight is significantly reduced by Freeze-drying; for instance, water percentage is 80-100% more in many fruits. Transportation would be less difficult if we remove the water as this makes the food much lighter. Freeze-dried food is carried by the military and camping-supply companies because it is easier for them to carry individually. Due to cramped headquarters on board spacecraft, NASA also has freeze-dried foods.

D. Many materials such as Pharmaceuticals can be stored using this method. Freeze-drying the material and storing it aside in a container lacking both oxygen and water can help chemists to expand the pharmaceutical shelf vividly. In the same way, freeze-drying can possibly be used by researchers to preserve biological samples. By using this process we can even prevent things from water damage such as esteemed manuscripts.

E. Freeze-drying differs from uncomplicated drying as it can remove almost all of the water from materials, whereas simple drying processes can only remove 90-95 percent. This means that, rather than just slowing down the harm caused by bacteria and enzymes, the damage can be essentially prevented instead. Furthermore, because the material's composition and structure are not considerably altered, it can be revitalised without jeopardising its original quality.

F. This is feasible because during freeze-drying, solid water - ice - is converted directly into water vapour, bypassing the liquid phase entirely. This is called ‘sublimation’ in which the solid substance shifts directly into gas.Sublimation occurs when a molecule gets enough energy to break out from the molecules around it, similar to evaporation. When the molecules in water have enough energy to break free but the conditions aren't right for a liquid to form, it will sublimate from a solid (ice) to a gas (vapour). These conditions are determined by heat and atmospheric pressure.When the temperature is above the freezing point so that the ice can thaw however  the atmospheric pressure is too low for a liquid to form (below 0.06 atmospheres (ATM)) then the substance forms a gas.

G. This is the underlying principle of freeze-drying equipment .The freeze-drying chamber is coupled to a freezing coil and refrigerator compressor in result it preserves the material. The temperature inside the chamber reduces as the chamber seals off. As the material is frozen in the solid form, the water is separated from everything around on a molecular level, even though the water is still present.  Next, the chamber's ambient pressure is then reduced to 0.06 ATM by a vacuum pump which forces air out of the chamber The heating units apply a modest quantity of heat to the chamber’s shelves which causes the ice to undergo a phase shift. The ice directly transforms into water vapour since the pressure in the chamber is too low.Following this the water vapour then leaves the freeze-drying chamber and flows past the freezing coil. The water vapour condenses onto the freezing coil in the form of solid ice, in the same way that water condenses as frost on a cold day.

H. The process continues for several hours (even days) while the material gradually dries out. This time period is required to avoid overheating, which might compromise the material’s structure. It is packed in a moisture-free package once it has dried sufficiently.  The material can lie on a shelf for years and years without degrading if the box is secure, until it is returned to its forma form with a little hot water. If everything goes according to the plan, the material will make it through the entire process almost undamaged.

I. In fact, the notion of freeze-drying as a general concept is not new but has been around for centuries. The mountain peaks along the Andes as natural was used by the ancient Incas of Peru as natural food preservers. The extremely cold temperatures and low pressure at those high elevations prevented food from spoiling in the same general way as the contemporary freeze-drying equipment and a freezer.

Astronaut Ice Cream, Anyone reading questions

Questions (1 - 5)

Complete the notes below. Choose NO MORE THAN THREE WORDS from the passage for each answer.

Uses of freeze-drying:

• food preservation
• easy (1) __________ of food items
• long-term storage of (2) __________ and biological samples
• preservation of precious (3) __________ 
Freeze-drying
• is based on the process of (4) __________ is more efficient than (5) __________ 

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Questions (6 - 9)

Label the diagram below. Choose NO MORE THAN TWO WORDS from the passage for each answer.
Write your answers in boxes 6-9 on your answer sheet.

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Questions (10 - 13)

Complete the summary below.
Choose NO MORE THAN THREE WORDS AND/OR A NUMBER from the passage for each answer.
Write your answers in boxes 10-13 on your answer sheet.

Freeze-drying prevents food from going bad by stopping the activity of microorganisms or (10) __________  Its advantages are that the food tastes and feels the same as the original because both the (11) __________ and structure are preserved. The process is carried out slowly in order to ensure that (12) __________ does not take place. The people of one ancient mountain civilization were able to use this method of food preservation because the conditions needed were present at (13) __________ 

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Astronaut Ice Cream, Anyone reading answers

1. Transportation	5. Simple Drying Techniques	9. (refrigerator) compressor	13. High Altitudes
2. Pharmaceutical	6. Freeze-Drying Chamber	10. Enzymes
3. Manuscripts	7. Shelves	11. Composition
4. Sublimation	8. Freezing Coil	12. Over Heating

Astronaut Ice Cream, Anyone reading answers with explanations

Clear explanations are stated below for each question of The Astronaut Ice Cream, Anyone reading answers.

(Note: The text in italics is from the reading passage and shows the location from where the answer is taken or inferred. The text in the regular font explains the answer in detail.)

1. Transportation

Explanation:  As it is mentioned in the 2nd line of Paragraph C that the freeze-drying not only helps to reduce the weight of the food but also makes the transportation process easier and more convenient.

2. Pharmaceuticals

Explanation:  As it is mentioned in the 1st line of Paragraph D that the freeze-drying process is  very significant for preserving Pharmaceutical products and biological samples as well.

3. Manuscripts

Explanation: As it is mentioned in the last  line of Paragraph D that even the valuable manuscripts which have been sabotaged by water have been saved by the freeze-drying process.

4. Sublimation

Explanation: As it is mentioned in the 1st and 2nd line of Paragraph F that the process of sublimation is more efficient as during this process the solid water[ice] is directly converted into water vapour without converting into liquid. Hence, “sublimation” is the correct answer.

5. Simple Drying Techniques

Explanation: As it is mentioned in the 1st  line of Paragraph E that the process of freeze-drying is more efficient as compared to simple drying techniques, as removal of all water from material is possible through freeze-drying whereas simple drying techniques can only remove 90-95% of water.

6. Freeze-Drying Chamber

Explanation: The whole paragraph G talks about the structure of the freeze-drying machine. According to these lines, the first important part of the machine is the freeze-drying chamber. In this freeze-drying chamber, the material which is to be preserved is placed.

7. Shelves

Explanation: As it is mentioned in the 7th line of Paragraph G that a small amount of heat is applied to the shelves in the chamber thus, causing the solid ice to change the phase. Hence, the part with heating units is shelves.

8. Freezing Coil

Explanation: As it is mentioned in the last line of Paragraph G that when the heat is released on the ice, the solid ice turns directly into water vapour and leaves the freezing chamber via a freezing coil.

9. (refrigerator) Compressor

Explanation:  As it is mentioned in the 2nd line of Paragraph G that the freeze-drying chamber is connected with the freezing coil and refrigerator compressor. Therefore, this part can be labelled as a compressor.

10. Enzymes

Explanation:  As it is mentioned in the last  line of Paragraph B that the freeze-drying process has many benefits. One of the crucial benefits of this process is that it helps to preserve the food by putting a halt to the activities of microorganisms and enzymes. Enzymes naturally occur in the food, thus this process removes the water from the food and stops the enzymes from acting.

11. Composition

Explanation:  As it is mentioned in the 4th line of Paragraph E that The freeze-drying process not only prevents bacteria and enzymes from acting on the food but also preserves the original composition and structure of the food material.

12. Overheating

Explanation:  As it is mentioned in the 2nd line of Paragraph H that The process of freeze-drying is a slow process carried out for many hours, even days to dry out the material. This process is carried out slowly to avoid overheating of the material, which in turn can spoil the structure of the material.

13. High Altitudes

Explanation:  As it is mentioned in the 2nd line of Paragraph I that The ancient mountain civilization was able to use this method of preserving nature. The cold temperatures and high altitudes prevented food from spoiling.

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Conclusion

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