Read the passage below. Then answer the four questions that follow Imagine going to a fast food restaurant a few years from now. You order a burger, and before you receive your order, the burger is placed through gamma-ray treatment. Order some fish, and you’ll have to wait for the fish to be placed under a pressure three times higher than the pressure found in the deepest part of the ocean. Why would restaurants go to such lengths? Simply, to make sure your food is safe. The threat of bacteria entering into our food is at an all-time high. New bacteria such as Escherichia coli and Vibrio vulnificus have alarmed many food handlers, and have caused an increasing number of food poisoning deaths for the last five years. As a result, food processors are adopting rigorous standards of cleanliness. Food scientists are helping. Many scientists are proposing radical alternatives to common food treatment, such as some of the examples described above. While the new techniques are costly, they are not as costly as the potential lawsuits, bad publicity, and human loss that one outbreak could cause. The real price to this new technology may not be in dollars, but in overall taste. Scientists admit that tastes may vary in certain foods depending on their processing treatment. As a layman, it seems that placing an oyster under 90,000 pounds of pressure sure seems likely to have some effect on the taste. I just hope that when the gamma rays remove any bacteria, they’ll leave me with the wonderful joy of eating a delicious burger. The writer’s main purpose in writing this passage is to

Read the passage below. Then answer the four questions that follow Imagine going to a fast food restaurant a few years from now. You order a burger, and before you receive your order, the burger is placed through gamma-ray treatment. Order some fish, and you’ll have to wait for the fish to be placed under a pressure three times higher than the pressure found in the deepest part of the ocean. Why would restaurants go to such lengths? Simply, to make sure your food is safe. The threat of bacteria entering into our food is at an all-time high. New bacteria such as Escherichia coli and Vibrio vulnificus have alarmed many food handlers, and have caused an increasing number of food poisoning deaths for the last five years. As a result, food processors are adopting rigorous standards of cleanliness. Food scientists are helping. Many scientists are proposing radical alternatives to common food treatment, such as some of the examples described above. While the new techniques are costly, they are not as costly as the potential lawsuits, bad publicity, and human loss that one outbreak could cause. The real price to this new technology may not be in dollars, but in overall taste. Scientists admit that tastes may vary in certain foods depending on their processing treatment. As a layman, it seems that placing an oyster under 90,000 pounds of pressure sure seems likely to have some effect on the taste. I just hope that when the gamma rays remove any bacteria, they’ll leave me with the wonderful joy of eating a delicious burger. Which of the following best defines the word “layman” as it is used in the passage?

Read the passage below. Then answer the four questions that follow Imagine going to a fast food restaurant a few years from now. You order a burger, and before you receive your order, the burger is placed through gamma-ray treatment. Order some fish, and you’ll have to wait for the fish to be placed under a pressure three times higher than the pressure found in the deepest part of the ocean. Why would restaurants go to such lengths? Simply, to make sure your food is safe. The threat of bacteria entering into our food is at an all-time high. New bacteria such as Escherichia coli and Vibrio vulnificus have alarmed many food handlers, and have caused an increasing number of food poisoning deaths for the last five years. As a result, food processors are adopting rigorous standards of cleanliness. Food scientists are helping. Many scientists are proposing radical alternatives to common food treatment, such as some of the examples described above. While the new techniques are costly, they are not as costly as the potential lawsuits, bad publicity, and human loss that one outbreak could cause. The real price to this new technology may not be in dollars, but in overall taste. Scientists admit that tastes may vary in certain foods depending on their processing treatment. As a layman, it seems that placing an oyster under 90,000 pounds of pressure sure seems likely to have some effect on the taste. I just hope that when the gamma rays remove any bacteria, they’ll leave me with the wonderful joy of eating a delicious burger. This passage is most likely taken from:

Read the passage below. Then answer the four questions that follow Imagine going to a fast food restaurant a few years from now. You order a burger, and before you receive your order, the burger is placed through gamma-ray treatment. Order some fish, and you’ll have to wait for the fish to be placed under a pressure three times higher than the pressure found in the deepest part of the ocean. Why would restaurants go to such lengths? Simply, to make sure your food is safe. The threat of bacteria entering into our food is at an all-time high. New bacteria such as Escherichia coli and Vibrio vulnificus have alarmed many food handlers, and have caused an increasing number of food poisoning deaths for the last five years. As a result, food processors are adopting rigorous standards of cleanliness. Food scientists are helping. Many scientists are proposing radical alternatives to common food treatment, such as some of the examples described above. While the new techniques are costly, they are not as costly as the potential lawsuits, bad publicity, and human loss that one outbreak could cause. The real price to this new technology may not be in dollars, but in overall taste. Scientists admit that tastes may vary in certain foods depending on their processing treatment. As a layman, it seems that placing an oyster under 90,000 pounds of pressure sure seems likely to have some effect on the taste. I just hope that when the gamma rays remove any bacteria, they’ll leave me with the wonderful joy of eating a delicious burger. Which of the following best describes the author’s attitude toward the new food processing techniques?

Read the passage below. Then answer the three questions that follow. High Definition Television, or HDTV, is finally available to consumers, approximately ten years after most companies promised the systems. Consumers love the new system. More than 10,000 people appeared at a local store on the first day that HDTV became available. The appeal of HDTV is the clearer picture that an HDTV signal produces. The signal holds approximately three times as many horizontal and vertical lines as a standard television, resulting in a picture that rivals movie screens. Further, HDTVs are quite large—current versions range from 56 inches to a 64 inch wide screen unit. Read the passage below. Then answer the three questions that follow. High Definition Television, or HDTV, is finally available to consumers, approximately ten years after most companies promised the systems. Consumers love the new system. More than 10,000 people appeared at a local store on the first day that HDTV became available. The appeal of HDTV is the clearer picture that an HDTV signal produces. The signal holds approximately three times as many horizontal and vertical lines as a standard television, resulting in a picture that rivals movie screens. Further, HDTVs are quite large—current versions range from 56 inches to a 64 inch wide screen unit. Despite these benefits, consumers who purchase these sets now may be disappointed with the results. There are very few digitally produced programs on television, and the number of these programs is unlikely to increase in the near future. The major networks plan to offer only five hours of digital programming per week next year, and only in the top-ten major markets. It will not be until 2004 that more than 50 percent of network television is broadcast in digital form. Further, cable companies are not under any regulation to switch to carrying digital programming. Since two- thirds of Americans receive their television through cable, the delay may be even longer. The main point of the passage is that: