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Place the corn in a container, cover it with warm water, and drape a cloth over the container to prevent contamination and conserve heat. Ideally, the container will have a slowly draining hole at the bottom. Add warm water from time to time as the liquid level falls. Maintain the setup ~3 days or until the corn has sprouts about 2 inches long. Allow the sprouted corn to dry. Then grind it into meal. Alternatively, start with cornmeal. Other grains can be prepared in much the same way (e.g. rye mash). Mash or mush is made by adding boiling water to the corn meal. The mash is kept warm to start the fermentation process. Yeast is added, if available (half pound yeast per 50 gallons of mash, for example), and sugar (variable recipe). With yeast, fermentation takes about 3 days. Without yeast, fermentation could require more than 10 days. The mash is ready to 'run' once it stops bubbling. The mash has been converted into carbonic acid and alcohol. It is called 'wash' or 'beer' or 'sour mash'. The wash is placed into a cooker, which has a lid that is pasted shut, so that it has a seal which can be blown off should internal pressure become too great. At the top of the cooker, there is a copper pipe, or 'arm' that projects to one side and tapers down from a 4-5 inch diameter to the same diameter as the 'worm' (1 to 1-1/4 inch). The 'worm' could be made by taking a 20 ft length of copper tubing, filling it with sand and stopping the ends, and then coiling it around a fence post. The sand prevents the tubing from kinking while being coiled. Once the worm is formed, the sand is flushed out of the tube. The worm is placed in a barrel and sealed to the end of the arm. The barrel is kept full of cold, running water, to condense the alcohol. Water runs in the top of the barrel and out an opening at the bottom. A fire is maintained under the cooker to vaporize the alcohol in the wash. The ethanol vaporizes at 173°F, which is the target temperature for the mixture. The spirit will rise to the top of the cooker, enter the arm, and will be cooled to the condensation point in the worm. The resulting liquid is collected at the end of the worm, traditionally into glass jars. This fluid will be translucent, and about the color of dark beer. The very first liquid contains volatile oil contaminants in addition to alcohol. After that, liquid is collected. The containers of liquid collected from over the wash are called 'singlings'. Liquid collected toward the end of this run is called 'low wine'. Low wine can be collected and returned to the still to be cooked again. The initial collections are higher proof than those collected as the distillation progresses. The singlings tend to have impurities and require double-distillation, so once the low wine has been run to the point where a tablespoon or so thrown on a flame won't burn (too low proof), the heat is removed from the still and the cooker is cleaned out. The liquid remaining in the still, the 'backings' or 'slop', can be recovered and poured over new grain (and sugar, water, and possibly malt) in a mash barrel for future distillations. Discard mash after no more than eight uses. The singlings are poured into the cooker and the still is returned to operation. The initial collections can approach pure alcohol (200 proof), with the end collections, using the flash test on the flame, at about 10 proof. The desired proof depends on the application. The highest proof usually obtained from a still is 190 proof. For using alcohol as a fuel alternative, for example, addition purification with a sieve may be required to obtain 200 proof ethanol. 题型难度分析 根据考试回忆本篇难度一般 题型技巧分析 是非无判断题是雅思阅读考试的经典题型，虽然今年的题量相对减少，但是仍是复习备考时应关注的题型。 首先应该注意看清是TRUE还是YES, 本篇是TRUE/ FALSE/ NOT GIVEN 解题步骤： 1. 速读问题的句子，找出考点词（容易有问题的部分）。考点词：比较级，最高级，数据（时间），程度副词，特殊形容词，绝对化的词（only, most, each, any, every, the same as等） 2. 排除考点词，在余下的词中找定位词，去原文定位。 3. 重点考察考点词是否有提及，是否正确。 TRUE的原则是同义替换，至少有一组近义词。 FALSE是题目和原文截然相反，不可共存，通常有至少一组反义词。 NOT GIVEN原文未提及，不做任何推断，尤其多考察题目的主语等名词在原文是否有提及。 剑桥雅思推荐原文练习 剑4 Test1 Passage1 剑5 Test3 Passage1 Reading Passage 2 Title: Hunger in Africa Question types: List of Headings (7); Summary; Multiple Choice 文章内容回顾 食物对非洲M地学生的影响，教育与食物的关系。提供食物给M地的学校后，其入学率与学生的考试通过率均提高了，而且还促进了孩子们的智力发育。 20230710旧文 题型难度分析 据考生回忆，稍微偏难，但是旧题 题型技巧分析 Heading题型做题步骤： 1. 读题目要求，注意是将heading前的序号写在答题卡上。 2. 划去Example项，在Lists of headings中将例子的标题划去，同时将对应段落在文章中划去，以免做题时重复找。 3. 在给出的标题中划出关键词，以名词为主。 4. 读文章段落，主要读段首和段尾，找出主题句。 5. 将段落主题句和标题相比较，选出答案。 注意事项： 1. 在找主题句的时候，段首不一定是段落的第一句，很多时候，尤其是第二段及以后的段落，第一句往往是对上一段的概括，第二句第三句才是主题句。 2. 如果本段有however, but等转折词汇以及also, although等，主题句即作者的中心在其后面。 3. 如果某段中重复出现标题中的某个关键词，也可以判定此段的标题即是含有这个关键词的标题。 剑桥雅思推荐原文练习 剑3 Test4 Passage1 Reading Passage 3 Title: 澳大利亚博物馆的改建博物馆自身形象与艺术性 Question types: Multiple Choice; Yes/No/Not Given; Matching 文章内容回顾 讲澳大利亚的博物馆NGV, 先讲了一下1968年的时候博物馆什么样子，接着讲了现在的那个博物馆什么样子。 题型难度分析 难度较大 题型技巧分析 Matching题分为一方是特殊定位词的配对，分类题，段落配标题，段落细节信息定位。一方是特殊定位词的配对主要有人名配观点，时间配事件，地点配事件。这种题目在做的时候要注意以下几点： 1. 审题，读Instruction。一般来说，都会有You may use any letter more than once. 遇到这行字时，提醒考生一般本题中肯定会有一个字母用两次的，而且只有一个字母会重复。 2. 迅速浏览人名，在文章中圈出人名。 3. 通读配对另一方，划出关键词。 在文章中圈出的人名旁找相应信息与关键词进行匹配。 一方不是特殊定位词时，需要将配对双方都要通读，并划出核心词汇，以名词为主。同时这类题目要放在本篇文章的最后做。 剑桥雅思推荐原文练习 剑8 Test1 Passage3
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