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考研英语阅读理解有一部分是截取自报刊文章，因此考生在复习备考的过程中要注意提高报刊文章的阅读能力，把握时事阅读。下面新东方在线小编分享历年真题同源的30篇报刊文章，附有注释和解析，希望考生认真阅读，提高对此类文章的阅读能力和增加相关词汇量。
考研英语阅读真题同源报刊文章30篇（）
A meaty questionNO.3
IF YOU have ever longed for a meat substitute that smelt and tasted like
the real thing, but did not involve killing an animal, then your order could be
ready soon. Researchers believe it will soon be possible to grow cultured meat
in quantities large enough to offer the meat industry an alternative source of
supply.
Growing muscle cells (the main component of meat) in a nutrient broth is
easy. The difficulty is persuading those cells to form something that resembles
real meat. Paul Kosnik, the head of engineering at a firm called Tissue Genesis,
is hoping to do it by stretching the cells with mechanical anchors. This
encourages them to form small bundles surrounded by connective tissue, an
arrangement similar to real muscle.
Robert Dennis, a biomedical engineer at the University of North Carolina,
believes the secret of growing healthy muscle tissue in a laboratory is to
understand how it interacts with its surroundings. In nature, tissues exist as
elements in a larger system and they depend on other tissues for their survival.
Without appropriate stimuli from their neighbours they degenerate. Dr Dennis and
his team have been working on these neighbourly interactions for the past three
years and report some success in engineering two of the most important-those
between muscles and tendons, and muscles and nerves.
At the Touro College School of Health Sciences in New York, Morris
Benjaminson and his team are working on removing living tissue from fish, and
then growing it in culture. This approach has the advantage that the tissue has
a functioning system of blood vessels to deliver nutrients, so it should be
possible to grow tissue cultures more than a millimetre thick-the current
limit.
Henk Haagsman, a meat scientist at the University of Utrecht in the
Netherlands, is trying to make minced pork from cultured stem cells with the
backing of Stegeman, a sausage company. It could be used in sausages, burgers
and sauces.
But why would anyone want to eat cultured meat, rather than something
freshly slaughtered and just off the bone? One answer, to mix metaphors, is that
it would allow vegetarians to have their meatloaf and eat it too. But the
sausagemeat project suggests another reason: hygiene. As Ingrid Newkirk of
PETA, an animalrights group, puts it, "no one who considers what’s in a meat
hot dog could genuinely express any revulsion at eating a clean cloned meat
product."
Cultured meat could be grown in sterile conditions, avoiding Salmonella, E.
coli, Campylobacter and other nasties. It could also be made healthier by
adjusting its composition-introducing heartfriendly omega-3 fatty acids, for
example. You could even take a cell from an endangered animal and, without
threatening its extinction, make meat from it. Giantpanda steak, anyone?
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发表于 2017-8-6 15:51:12
