Questões de Concursos Inglês

Considering linguistics aspects of English, judge the following
items.

                                  Lego wants to replace plastic blocks with sustainable materials

      The Lego Group wants to replace the plastic in their products with a “sustainable material” by 2030, the company announced.
      The world’s largest toy company will invest $1 billion in their new LEGO Sustainable Materials Centre in Denmark, which _______(1) devoted to finding and implementing new sustainable alternatives for their current building materials. Lego plans on hiring 100 specialists for the center. There is no official definition of a sustainable material.
      Legos _______(2) made with a strong plastic known as acrylonitrile butadiene styrene since 1963. The company uses more than 6,000 tons of plastic annually to manufacture its products, according to NBC News. Changing the raw material could have a large effect on Lego’s carbon footprint, especially considering that only 10% of the carbon emissions from Lego products come from its factories. The other 90% is produced from the extraction and refinement of raw materials, as well as distribution from factories to toy stores.
      The company _______(3) already taken steps to lower its carbon footprint, including a reduction of packaging size and an investment in an offshore wind farm.
                                  Adapted from http://time.com/3931946/lego-sustainable-materials/

Chinese Woman Opens Plane’s Emergency Exit for Some Fresh Air

A flight was delayed for an hour and a woman detained by police after she opened the emergency exit for “a breath of fresh air” before the flight took off in central China’s Hubei province, mainland media reported. The incident happened on Xiamen Air Flight MF8215 from Wuhan to Lanzhou, which was scheduled to take off at 3.45 p.m. on September 23.

Cabin crew had briefed the woman, who was in her 50s, about the rules when sitting next to the emergency exit and reminded her not to touch the button that opened the emergency exit. However, the woman said she needed some fresh air and touched the button to open the exit when the stewardess turned around to help others, the report said. The woman was taken away and the flight was delayed for an hour. Opening the emergency exit can be considered to be disturbing public order in an aircraft, which is punishable by police detention and a fine.

In July last year, a woman who was flying for the first time mistook the emergency door for a lavatory door before her plane took off in Nanjing. The emergency slide was released and the flight was delayed for two hours. The woman was detained for 10 days. Some passengers have paid a heavy price for releasing the emergency slide, which may take days and considerable expense to repair and reinstall. In January 2015, a man who opened an emergency door after a plane landed in Chongqing had to pay 35,000 yuan (150,000 baht) in compensation to the airline.

In June, a man from Hubei who was returning to China from Bangkok on a Thai Lion Air Flight opened an emergency exit before take-off. After apologising repeatedly, according to witnesses, he was held by Thai authorities for one day and given a fine of 500 baht before being deported.

Adapted from https://www.bangkokpost.com/world/1762629/chinese-woman-opens-planes-emergency-exit-for-somefresh-air

Read the text below to answer questions 13–15.

Margarine vs. butter: are synthetic spreads toast?

Sales of margarine are in decline, due to a combination of reformulated recipes, price, health and taste. Do you defend margarine, or is butter simply better?
Butter vs. margarine: it?s a fight that has gone on for decades. On one side, there?s butter — rich, creamy, defiantly full–fat and made for millennia by churning the milk or cream from cattle. On the other, there?s margarine: the arriviste spread invented in the 1860s. It might not taste delicious, and it doesn?t sink into your toast like butter, but for decades margarine has ridden a wave of success as the "healthy" alternative.
No longer. Sales of margarine have plummeted in the last year, according to Kantar, with "health" spreads dropping 7.4% in sales. Flora has been particularly badly hit, losing £24m in sales, partly due to reformulating its recipe.
Meanwhile, butter is back in vogue. Brits bought 8.7% more blocks of butter last year, and 6% more spreadable tubs. This is partly due to the "narrowing price gap between butter and margarine", Tim Eales of IRI told The Grocer, but also to the home baking revival led by Mary Berry, Paul Hollywood and co. We?re all sticking unsalted butter in our sponges these days.
A yen for natural, unprocessed produce could also be a factor. "Since all the food scandals of the last 10 years, people are thinking about where their food comes from — butter is perceived as ?pure?", says food writer Signe Johansen. But is margarine really out for the count? Big brands are owned by powerful multinationals such as Unilever, with huge marketing budgets. Don?t rule spreads out just yet.
Margarine was invented in 1869 by a French food scientist, Hippolyte Mège–Mouriès, who responded to a challenge by Napoleon III. Napoleon wanted to find a long–life alternative to butter to feed troops in the Franco–Prussian war. Mège–Mouriès mixed skimmed milk, water and beef fat to create a substance similar to butter in texture, if not in taste. He called it "oleomargarine" after margarites, the Greek word for pearls — a reference to its pearly sheen. In 1871 he sold the patent to Jurgens, a Dutch firm now part of Unilever.
Beef fat was soon replaced by cheaper hydrogenated and non–hydrogenated vegetable oils. "Margarine gained a foothold during the first world war", says food writer and historian Bee Wilson. "George Orwell wrote of the ?great war? that what he remembered most was not all the deaths but all the margarine. But at this stage people recognized it was an inferior substitute for butter: an ersatz food, like drinking chicory instead of coffee."
In the second world war, British margarine brands were legally required to add vitamins to their recipes. "The move in status to margarine as a health food, marketing itself as a superior alternative, happened after the war", says Wilson. Added "healthy" extras — vitamins, omega–3s, unpronounceables that lower your cholesterol — are still a mainstay of the market.
But while margarine has spent decades fighting butter on the health front, what about taste? "Margarine has never been able to replicate the flavour of true butter", says Johansen. This despite the fact many brands add milk and cream to their spreads. "I Can?t Believe It?s Not Butter"? Really? I can.
Unsurprisingly, it?s hard to find a defendant of margarine among food writers and chefs. One of the few exceptions is Marguerite Patten, who is a fan of baking with Stork® . Indeed, Stork® does make for wonderfully crisp shortcrust pastry.
Margarine has taken a bashing on the health front in recent years, too. Negative press about trans fats in the 00s saw many brands remove hydrogenated fats from their spreads and reformulate their recipes. Growing suspicion of processed foods has led many consumers to return to butter. As Johansen puts it: "If you want a healthy heart, eat more vegetables."
And yet, and yet. I?m looking at a tub of Pure Dairy–Free Soya Spread. It contains 14g saturated fat per 100g, compared to butter?s 54%. For many consumers, such stats still outweigh taste when it comes to deciding what?s on their toast. And what about vegans, and those with lactose intolerance? Margarine can fulfill needs that butter can?t.
It will never win any taste awards, but there is still a place for margarine on the supermarket shelves — even if there isn?t one for it in most food lovers? fridges.
Margarine vs. butter: are synthetic spreads toast? Adapted. Available in:http://www.guardian.co.uk

Read the text below which is entitled The perils of
prosperity in order to answer questions 28 to 30.

The perils of prosperity
Source: The Economist
April 27th 2006 (Adapted)

Midway through the first decade of the 21st century,
economic growth is pulling millions out of poverty. Growth,
so devoutly desired yet often so elusive for developing
countries, is occurring in China and India on a heroic scale.
Yet once affluence is achieved, its value is often questioned.
In the 1960s and 1970s, economists started worrying about
environmental and social limits to growth. Now Avner Offer,
professor of economic history at Oxford University, has
added a weighty new critique to this tradition.
The Challenge of Affluence accepts that the
populations of poor countries gain from growth, but says
that the main benefits of prosperity are achieved at quite
modest levels. Its central thesis is that rising living standards
in Britain andAmerica have engendered impatience, which
undermines well-being. The fruits of affluence are bitter
ones, and include addiction, obesity, family breakdown and
mental disorders.