Questões de Vestibular UEMA 2021 para Vestibular - 1º Dia
Foram encontradas 4 questões
Q2082118
Inglês
Texto associado
TEXT I
What Is Organic Anyway?
When you think of organic food, what words come to mind? Natural, local, ethical? In fact, the
classification of organic food is a tricky business.
Until the 19th century, nobody would have considered farming as anything other than organic.
Crops were fertilized using animal manure and compost. In the 18th and 19th centuries, however, chemists
were discovering more about chemicals. The work of German chemist Justus von Liebig, in particular, led
to the development of cheap nitrogen fertilizers. The agricultural revolution that followed, especially in
Great Britain, brought about a huge increase in crop production. This helped feed the country’s rapidly
growing urban population and reduce famine. However, not everybody was convinced of the benefits of
the new technologies.
Sir Albert Howard’s experiences in India convinced him that correct animal and crop management
in a local area produced strong pest-resistant plants that were superior to those grown with chemical
fertilizers. He saw chemical fertilizers as expensive, unnecessary, and unsustainable and studied ways to
farm productively but naturally.
Howard himself never used the word organic. It was British agriculturalist Lord Northbourne
who first referred to a farm as a single “organic whole,” describing a more balanced, sustainable style of
farming. Northbourne’s ideas, however, were not widely accepted. The following years saw an increase in
the use of fertilizers and pesticides, which allowed farmers to plant large quantities of single crops. Most
farms became industrialized single-crop producers that depended on pesticides and fertilizers. Then in
the 1970s, some people began to express their concerns about the negative effects of these methods on
soil quality and the environment. These green activists began to call for a return to more traditional styles
of farming.
At the same time, in other parts of the world modern methods were replacing traditional farming.
In Mexico, Pakistan, and India, Nobel Prize-winning agriculturalist Norman Borlaug pioneered the use of
new crops and technologies and greatly increased food production. Environmentalists criticized Borlaug’s
work, which they claimed led to reliance on a single crop, inequality, malnutrition, and the loss of natural
wildlife. While Borlaug recognized some of these claims, he argued that his principle aim was an end to
hunger, something, he pointed out, that most of his critics had never experienced.
Meanwhile in the USA and the UK, many smaller farms were trying to return to natural methods,
growing many different crops and keeping animals to fertilize the soil. Throughout the 1970s, activists
continued to promote a return to more traditional ways of living, and some people were encouraged to
try to provide their own food, both out in the countryside and using smaller urban gardens.
However, as the idea of organic food became more popular, big business began to move in. The
1980s and 1990s saw the growth of large organic farms and supermarkets, and the importation of organic
produce from abroad. At the same time, new legislation in places such as the USA and Europe has made it
extremely expensive and complicated for small producers to obtain organic certification. Ironically, many
natural local farms are not classed as organic, while much of the organic food supermarkets sell often
comes from foreign countries. This has led to criticism from environmentalists who feel that the term
organic no longer represents the ideals of organic farming.
As we move into the 21st century with a world population of seven billion people, the debate on
how we should feed ourselves shows no sign of coming to an end.
SHACKLETON, Caroline & TURNER, Nathan Paul. Money Tree: the business of organics. Cambridge University Press, 2014.
Many animal and crop management procedures took place across the centuries. The option which highlights
the one taken as an organic procedure is
Q2082119
Inglês
Texto associado
TEXT I
What Is Organic Anyway?
When you think of organic food, what words come to mind? Natural, local, ethical? In fact, the
classification of organic food is a tricky business.
Until the 19th century, nobody would have considered farming as anything other than organic.
Crops were fertilized using animal manure and compost. In the 18th and 19th centuries, however, chemists
were discovering more about chemicals. The work of German chemist Justus von Liebig, in particular, led
to the development of cheap nitrogen fertilizers. The agricultural revolution that followed, especially in
Great Britain, brought about a huge increase in crop production. This helped feed the country’s rapidly
growing urban population and reduce famine. However, not everybody was convinced of the benefits of
the new technologies.
Sir Albert Howard’s experiences in India convinced him that correct animal and crop management
in a local area produced strong pest-resistant plants that were superior to those grown with chemical
fertilizers. He saw chemical fertilizers as expensive, unnecessary, and unsustainable and studied ways to
farm productively but naturally.
Howard himself never used the word organic. It was British agriculturalist Lord Northbourne
who first referred to a farm as a single “organic whole,” describing a more balanced, sustainable style of
farming. Northbourne’s ideas, however, were not widely accepted. The following years saw an increase in
the use of fertilizers and pesticides, which allowed farmers to plant large quantities of single crops. Most
farms became industrialized single-crop producers that depended on pesticides and fertilizers. Then in
the 1970s, some people began to express their concerns about the negative effects of these methods on
soil quality and the environment. These green activists began to call for a return to more traditional styles
of farming.
At the same time, in other parts of the world modern methods were replacing traditional farming.
In Mexico, Pakistan, and India, Nobel Prize-winning agriculturalist Norman Borlaug pioneered the use of
new crops and technologies and greatly increased food production. Environmentalists criticized Borlaug’s
work, which they claimed led to reliance on a single crop, inequality, malnutrition, and the loss of natural
wildlife. While Borlaug recognized some of these claims, he argued that his principle aim was an end to
hunger, something, he pointed out, that most of his critics had never experienced.
Meanwhile in the USA and the UK, many smaller farms were trying to return to natural methods,
growing many different crops and keeping animals to fertilize the soil. Throughout the 1970s, activists
continued to promote a return to more traditional ways of living, and some people were encouraged to
try to provide their own food, both out in the countryside and using smaller urban gardens.
However, as the idea of organic food became more popular, big business began to move in. The
1980s and 1990s saw the growth of large organic farms and supermarkets, and the importation of organic
produce from abroad. At the same time, new legislation in places such as the USA and Europe has made it
extremely expensive and complicated for small producers to obtain organic certification. Ironically, many
natural local farms are not classed as organic, while much of the organic food supermarkets sell often
comes from foreign countries. This has led to criticism from environmentalists who feel that the term
organic no longer represents the ideals of organic farming.
As we move into the 21st century with a world population of seven billion people, the debate on
how we should feed ourselves shows no sign of coming to an end.
SHACKLETON, Caroline & TURNER, Nathan Paul. Money Tree: the business of organics. Cambridge University Press, 2014.
The most important argument Mr. Borlaug had to fight his critics was the fact that they had never
Q2082120
Inglês
Texto associado
TEXT II
Veggies You Can Regrow From Discarded Roots
Patrick Phillips
When it comes to cooking with healthy, fresh ingredients, we always end up facing the same issue: what to do with all of the roots we chop off of our veggies? Instead of tossing them in the trash, there’s
actually something quite useful you can do with them, and it’ll save you a good chunk of change.
Regrowing green onions has become quite popular, and it’s easy to understand why: it’s very simple and fun to check on its growth progress on a daily basis. It’s also a great way to help avoid food
waste. However, there are plenty of vegetables you can regrow for yourself at home using scraps.
Green Onion
Let’s start with the basics: green onions. These are the fastest plants to regrow and also the easiest. To do so, put the root and 1 inch of the white part in a bowl or jar, then fill it with enough water to cover
up to halfway up the white part of the onion. Change out the water every 2 to 3 days. You’ll notice it
growing within a day and after a week, you’ll have greens that you can use!
Romaine Lettuce
You can regrow romaine lettuce and also other lettuces by placing the roots of it in a jar filled with at least 1 inch of water. Leave for a few days until it begins to grow, then transfer the roots into soil to
continue growing the thriving plant.
Cabbage
You can regrow cabbage in the same way that you regrow lettuce. Simply save a stump of the cabbage with its roots and place it in 1 inch of water. Then transfer the sprouting leaves into soil.
Leeks
Since leeks are actually directly related to green onions, they can be regrown using the same method. Place the root and about 2 inches of the white part in a jar with water that reaches about halfway
up the white part. These will take a bit longer to regrow, but don’t give up! Make sure to keep changing
out the water every 2 or 3 days.
Carrot Tops
Cut a carrot at the top (the root) and place the piece, cut side-down, in a bowl of water. The leaves of the carrots will grow as opposed to the carrot itself, however, these leaves can be used in salads, be
used as a garnish, or can even be put into a pesto. Simply change the water every few days.
Celery
Celery can be regrown in the same way as the cabbage and romaine. Place the root end of the stalk in 1 inch of water. When the leaves will begin to sprout, wait about a week in order for the celery to
become stronger. Make sure you change the water every few days. Once this process is done, you can
replant the celery in soil. Celery leaves can also be used in salads.
https://www.sizzlfy.com/healthy/veggies-regrow. Slighted modified. Accessed on September the 30th
The veggies which have the same way of regrowing are
Q2082121
Inglês
Texto associado
TEXT II
Veggies You Can Regrow From Discarded Roots
Patrick Phillips
When it comes to cooking with healthy, fresh ingredients, we always end up facing the same issue: what to do with all of the roots we chop off of our veggies? Instead of tossing them in the trash, there’s
actually something quite useful you can do with them, and it’ll save you a good chunk of change.
Regrowing green onions has become quite popular, and it’s easy to understand why: it’s very simple and fun to check on its growth progress on a daily basis. It’s also a great way to help avoid food
waste. However, there are plenty of vegetables you can regrow for yourself at home using scraps.
Green Onion
Let’s start with the basics: green onions. These are the fastest plants to regrow and also the easiest. To do so, put the root and 1 inch of the white part in a bowl or jar, then fill it with enough water to cover
up to halfway up the white part of the onion. Change out the water every 2 to 3 days. You’ll notice it
growing within a day and after a week, you’ll have greens that you can use!
Romaine Lettuce
You can regrow romaine lettuce and also other lettuces by placing the roots of it in a jar filled with at least 1 inch of water. Leave for a few days until it begins to grow, then transfer the roots into soil to
continue growing the thriving plant.
Cabbage
You can regrow cabbage in the same way that you regrow lettuce. Simply save a stump of the cabbage with its roots and place it in 1 inch of water. Then transfer the sprouting leaves into soil.
Leeks
Since leeks are actually directly related to green onions, they can be regrown using the same method. Place the root and about 2 inches of the white part in a jar with water that reaches about halfway
up the white part. These will take a bit longer to regrow, but don’t give up! Make sure to keep changing
out the water every 2 or 3 days.
Carrot Tops
Cut a carrot at the top (the root) and place the piece, cut side-down, in a bowl of water. The leaves of the carrots will grow as opposed to the carrot itself, however, these leaves can be used in salads, be
used as a garnish, or can even be put into a pesto. Simply change the water every few days.
Celery
Celery can be regrown in the same way as the cabbage and romaine. Place the root end of the stalk in 1 inch of water. When the leaves will begin to sprout, wait about a week in order for the celery to
become stronger. Make sure you change the water every few days. Once this process is done, you can
replant the celery in soil. Celery leaves can also be used in salads.
https://www.sizzlfy.com/healthy/veggies-regrow. Slighted modified. Accessed on September the 30th
Taking into consideration the specific parts (1 to 6) of text II: Green onion, Romaine lettuce, Cabbage,
leeks, Carrot tops, and Celery, choose the correct option in which one can find a comparative of superiority.