［河北大联考］河北省2024届高三年级9月联考英语考试试卷

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The Colombian researchers are not the only ones working on creating a s lower-melting icecream.In 2015, scientists at the University of Dundee in Scotland found that a natural protein calledBsI A was very effective in keeping the treat frozen for longer periods of time. With both teamsfighting to be the first to get to the market, the future of everyone's favorite dessert certainly looksbright.28.What prevents people enjoying an ice cream slowly?A.A kind of fibre from bananas.B.The fat in the ice cream.C.The icecream's stickiness.D.The icecream's quick melting.

34. What is the key to solving food waste problem according to Cabrera?A.Finding new technology.B.Valuing food at home.C. Sharing data for research. D. Reducing food sizes for sale.