[2022] Trường THPT Chuyên Lam Sơn - Đề thi thử THPT QG năm 2022 môn Tiếng Anh

The picture is so beautiful,

Our boat

Children get presents

My neighbour is driving me mad! It seems that

He bought a

I

Will she have learned enough Chinese to communicate

The two countries agreed to

The political candidate clearly failed to

This agreement, once it comes into force, will bring

He had

Men still appear to be labouring under the

Alan was excited when he found out that he would have his own front row parking spot at the university, but that was just the icing on the

Tim and Peter had a quarrel last week and now Tom is giving Tim advice.

- Tom: “I think the best way to solve that problem is to keep silent.”

- Tim: “

Daisy wants to invite her classmate, Joe, to her birthday party.

- Daisy: “Listen, I am having a birthday party next Friday. Do you want to come?”

- Joe: “

Ways to Cut Down on Holiday Trash

The holiday season is a time for celebrating with friends and family. It is often called the “giving season” because during the holidays people give gifts and have celebrations. Unfortunately, this can all lead to a lot of waste.

The about paper waste have caused many people to look at other choices for wrapping a present. You can use reusable bags for gifts. Vaccariello recommends keeping gift bags and other decorations that you receive. You can reuse them the next time you give a gift. You can buy from companies make environmentally-friendly gift wrap. Some companies make recyclable wrapping paper and do not use materials that are not recyclable. You can also wrap gifts in old maps, pages from magazines, and art paper. The person receiving the gift could use the wrapping for something else. Ozawa, editor at Martha Stewart Living, says she likes the Japanese tradition of furoshiki. This is where gifts are wrapped in cloth. The pretty and strong wrapping cloths can be used for things, instead of just being thrown away. You could also wrap a gift in a colorful _scarf_ or tablecloth. This makes the wrapping cloth part of the gift itself. Instead of decorating a gift with something plastic, you can use something such as pine cones, rosemary, or other evergreen.

(https://learningenglish.voanews.com)

Ways to Cut Down on Holiday Trash

The holiday season is a time for celebrating with friends and family. It is often called the “giving season” because during the holidays people give gifts and have celebrations. Unfortunately, this can all lead to a lot of waste.

The about paper waste have caused many people to look at other choices for wrapping a present. You can use reusable bags for gifts. Vaccariello recommends keeping gift bags and other decorations that you receive. You can reuse them the next time you give a gift. You can buy from companies make environmentally-friendly gift wrap. Some companies make recyclable wrapping paper and do not use materials that are not recyclable. You can also wrap gifts in old maps, pages from magazines, and art paper. The person receiving the gift could use the wrapping for something else. Ozawa, editor at Martha Stewart Living, says she likes the Japanese tradition of furoshiki. This is where gifts are wrapped in cloth. The pretty and strong wrapping cloths can be used for things, instead of just being thrown away. You could also wrap a gift in a colorful _scarf_ or tablecloth. This makes the wrapping cloth part of the gift itself. Instead of decorating a gift with something plastic, you can use something such as pine cones, rosemary, or other evergreen.

(https://learningenglish.voanews.com)

Ways to Cut Down on Holiday Trash

The holiday season is a time for celebrating with friends and family. It is often called the “giving season” because during the holidays people give gifts and have celebrations. Unfortunately, this can all lead to a lot of waste.

The about paper waste have caused many people to look at other choices for wrapping a present. You can use reusable bags for gifts. Vaccariello recommends keeping gift bags and other decorations that you receive. You can reuse them the next time you give a gift. You can buy from companies make environmentally-friendly gift wrap. Some companies make recyclable wrapping paper and do not use materials that are not recyclable. You can also wrap gifts in old maps, pages from magazines, and art paper. The person receiving the gift could use the wrapping for something else. Ozawa, editor at Martha Stewart Living, says she likes the Japanese tradition of furoshiki. This is where gifts are wrapped in cloth. The pretty and strong wrapping cloths can be used for things, instead of just being thrown away. You could also wrap a gift in a colorful _scarf_ or tablecloth. This makes the wrapping cloth part of the gift itself. Instead of decorating a gift with something plastic, you can use something such as pine cones, rosemary, or other evergreen.

(https://learningenglish.voanews.com)

Ways to Cut Down on Holiday Trash

The holiday season is a time for celebrating with friends and family. It is often called the “giving season” because during the holidays people give gifts and have celebrations. Unfortunately, this can all lead to a lot of waste.

The about paper waste have caused many people to look at other choices for wrapping a present. You can use reusable bags for gifts. Vaccariello recommends keeping gift bags and other decorations that you receive. You can reuse them the next time you give a gift. You can buy from companies make environmentally-friendly gift wrap. Some companies make recyclable wrapping paper and do not use materials that are not recyclable. You can also wrap gifts in old maps, pages from magazines, and art paper. The person receiving the gift could use the wrapping for something else. Ozawa, editor at Martha Stewart Living, says she likes the Japanese tradition of furoshiki. This is where gifts are wrapped in cloth. The pretty and strong wrapping cloths can be used for things, instead of just being thrown away. You could also wrap a gift in a colorful _scarf_ or tablecloth. This makes the wrapping cloth part of the gift itself. Instead of decorating a gift with something plastic, you can use something such as pine cones, rosemary, or other evergreen.

(https://learningenglish.voanews.com)

Ways to Cut Down on Holiday Trash

The holiday season is a time for celebrating with friends and family. It is often called the “giving season” because during the holidays people give gifts and have celebrations. Unfortunately, this can all lead to a lot of waste.

The about paper waste have caused many people to look at other choices for wrapping a present. You can use reusable bags for gifts. Vaccariello recommends keeping gift bags and other decorations that you receive. You can reuse them the next time you give a gift. You can buy from companies make environmentally-friendly gift wrap. Some companies make recyclable wrapping paper and do not use materials that are not recyclable. You can also wrap gifts in old maps, pages from magazines, and art paper. The person receiving the gift could use the wrapping for something else. Ozawa, editor at Martha Stewart Living, says she likes the Japanese tradition of furoshiki. This is where gifts are wrapped in cloth. The pretty and strong wrapping cloths can be used for things, instead of just being thrown away. You could also wrap a gift in a colorful _scarf_ or tablecloth. This makes the wrapping cloth part of the gift itself. Instead of decorating a gift with something plastic, you can use something such as pine cones, rosemary, or other evergreen.

(https://learningenglish.voanews.com)

We have been making cheese for millennia, but researchers are only now getting to grips with how bacteria, fungi and viruses combine to create its characteristic flavours and textures. When it comes to finding new and exotic species, there is no need to travel to the rainforest or trawl the deep ocean. Just open your fridge. The cheeses in _there_ contain a wealth of surprises, if you look closely enough.

Although cheese production began at least 7000 years ago, we are only just beginning to understand what is really going on in this complex ecosystem that we delight in devouring. “Cheese is a fascinating ecological niche,” says Paul Cotter, a microbiologist at food and agricultural research body Teagasc who is based in Cork, Ireland. New work on the cheese microbiome is revealing a riot behind the rind, with complex interactions between a diverse array of bacteria, moulds and yeasts helping to create _characteristic_ flavours and textures. “There are a lot of microbes that we’re eating every day on some of our favourite cheeses, and we know incredibly little about what they’re doing to drive the flavour of those cheeses,” says Benjamin Wolfe at Tufts University in Massachusetts. Understanding this better will not only help control the flavours of existing cheeses, but also help us develop tasty new ones.

Here’s a tour of some of the surprises hidden in your cheeseboard. Cheeses are dominated by bacteria that digest the main sugar in milk, lactose, and turn it into an acid. But they are also home to a menagerie of other microbes that develop as cheese matures, and exactly how many organisms cheese contains is only just being revealed. Studies using gene-sequencing technologies keep finding new bacteria, some previously unknown to science.

(https://www.newscientist.com)

The word _there_ in paragraph 1 refers to

We have been making cheese for millennia, but researchers are only now getting to grips with how bacteria, fungi and viruses combine to create its characteristic flavours and textures. When it comes to finding new and exotic species, there is no need to travel to the rainforest or trawl the deep ocean. Just open your fridge. The cheeses in _there_ contain a wealth of surprises, if you look closely enough.

Although cheese production began at least 7000 years ago, we are only just beginning to understand what is really going on in this complex ecosystem that we delight in devouring. “Cheese is a fascinating ecological niche,” says Paul Cotter, a microbiologist at food and agricultural research body Teagasc who is based in Cork, Ireland. New work on the cheese microbiome is revealing a riot behind the rind, with complex interactions between a diverse array of bacteria, moulds and yeasts helping to create _characteristic_ flavours and textures. “There are a lot of microbes that we’re eating every day on some of our favourite cheeses, and we know incredibly little about what they’re doing to drive the flavour of those cheeses,” says Benjamin Wolfe at Tufts University in Massachusetts. Understanding this better will not only help control the flavours of existing cheeses, but also help us develop tasty new ones.

Here’s a tour of some of the surprises hidden in your cheeseboard. Cheeses are dominated by bacteria that digest the main sugar in milk, lactose, and turn it into an acid. But they are also home to a menagerie of other microbes that develop as cheese matures, and exactly how many organisms cheese contains is only just being revealed. Studies using gene-sequencing technologies keep finding new bacteria, some previously unknown to science.

(https://www.newscientist.com)

According to paragraph 2, understanding more about the way microbes affect the flavours of the cheeses will help

We have been making cheese for millennia, but researchers are only now getting to grips with how bacteria, fungi and viruses combine to create its characteristic flavours and textures. When it comes to finding new and exotic species, there is no need to travel to the rainforest or trawl the deep ocean. Just open your fridge. The cheeses in _there_ contain a wealth of surprises, if you look closely enough.

Although cheese production began at least 7000 years ago, we are only just beginning to understand what is really going on in this complex ecosystem that we delight in devouring. “Cheese is a fascinating ecological niche,” says Paul Cotter, a microbiologist at food and agricultural research body Teagasc who is based in Cork, Ireland. New work on the cheese microbiome is revealing a riot behind the rind, with complex interactions between a diverse array of bacteria, moulds and yeasts helping to create _characteristic_ flavours and textures. “There are a lot of microbes that we’re eating every day on some of our favourite cheeses, and we know incredibly little about what they’re doing to drive the flavour of those cheeses,” says Benjamin Wolfe at Tufts University in Massachusetts. Understanding this better will not only help control the flavours of existing cheeses, but also help us develop tasty new ones.

Here’s a tour of some of the surprises hidden in your cheeseboard. Cheeses are dominated by bacteria that digest the main sugar in milk, lactose, and turn it into an acid. But they are also home to a menagerie of other microbes that develop as cheese matures, and exactly how many organisms cheese contains is only just being revealed. Studies using gene-sequencing technologies keep finding new bacteria, some previously unknown to science.

(https://www.newscientist.com)

The word _characteristic_ in paragraph 2 is closest in meaning to

We have been making cheese for millennia, but researchers are only now getting to grips with how bacteria, fungi and viruses combine to create its characteristic flavours and textures. When it comes to finding new and exotic species, there is no need to travel to the rainforest or trawl the deep ocean. Just open your fridge. The cheeses in _there_ contain a wealth of surprises, if you look closely enough.

Although cheese production began at least 7000 years ago, we are only just beginning to understand what is really going on in this complex ecosystem that we delight in devouring. “Cheese is a fascinating ecological niche,” says Paul Cotter, a microbiologist at food and agricultural research body Teagasc who is based in Cork, Ireland. New work on the cheese microbiome is revealing a riot behind the rind, with complex interactions between a diverse array of bacteria, moulds and yeasts helping to create _characteristic_ flavours and textures. “There are a lot of microbes that we’re eating every day on some of our favourite cheeses, and we know incredibly little about what they’re doing to drive the flavour of those cheeses,” says Benjamin Wolfe at Tufts University in Massachusetts. Understanding this better will not only help control the flavours of existing cheeses, but also help us develop tasty new ones.

Here’s a tour of some of the surprises hidden in your cheeseboard. Cheeses are dominated by bacteria that digest the main sugar in milk, lactose, and turn it into an acid. But they are also home to a menagerie of other microbes that develop as cheese matures, and exactly how many organisms cheese contains is only just being revealed. Studies using gene-sequencing technologies keep finding new bacteria, some previously unknown to science.

(https://www.newscientist.com)

According to the passage, all of the following are true, EXCEPT

When corals are mentioned, many people think of rock-life forms in the sea filled with colorful fish. But corals are made up of hundreds of thousands of small organisms which live and feed like any other sea life. For the past five years, researchers in Hawaii and Australia have been engineering corals inside a lab to see if they could better _resist_ the effects of climate change. They say it is now time to see how their creations perform in nature. The scientists say climate change linked to human causes has led to warming oceans that can harm sea life. _They_ say if the more heat-resistant corals they developed do well in the ocean, the method can be used to help save suffering and dying reefs.

The team tested three methods for making corals that would be strong and healthy in nature. One was the method of selective breeding. This method involves scientists choosing parents with desirable characteristics for reproductive purposes. A second method _subjected_ the corals to increasing temperatures to condition them to be able to survive in warm ocean environments. The third involved making changes to the algae that provide corals with necessary nutrients. The leader of the project, University of Hawaii researcher Kira Hughes, said all the methods proved successful in the lab. She told The Associated Press that some scientists might worry that such methods go against the natural processes of nature. But with the planet continuing to warm more and more, she does not see any better options.

“We have to intervene in order to make a change for coral reefs to survive into the future,” Hughes said. When ocean temperatures rise, corals release algae that supplies nutrients and gives them color. This causes them to turn white, a process called bleaching. When this happens, corals can quickly become sick and die. But for years, scientists have been observing corals that have survived bleaching, even when others have died on the same reef. They are now centering on those healthy survivors and hoping to further increase their resistance to heat. Those corals were used as the parents for the newly created kinds.

(https://learningenglish.voanews.com)

The word _resist_ in paragraph 1 is closest in meaning to

When corals are mentioned, many people think of rock-life forms in the sea filled with colorful fish. But corals are made up of hundreds of thousands of small organisms which live and feed like any other sea life. For the past five years, researchers in Hawaii and Australia have been engineering corals inside a lab to see if they could better _resist_ the effects of climate change. They say it is now time to see how their creations perform in nature. The scientists say climate change linked to human causes has led to warming oceans that can harm sea life. _They_ say if the more heat-resistant corals they developed do well in the ocean, the method can be used to help save suffering and dying reefs.

The team tested three methods for making corals that would be strong and healthy in nature. One was the method of selective breeding. This method involves scientists choosing parents with desirable characteristics for reproductive purposes. A second method _subjected_ the corals to increasing temperatures to condition them to be able to survive in warm ocean environments. The third involved making changes to the algae that provide corals with necessary nutrients. The leader of the project, University of Hawaii researcher Kira Hughes, said all the methods proved successful in the lab. She told The Associated Press that some scientists might worry that such methods go against the natural processes of nature. But with the planet continuing to warm more and more, she does not see any better options.

“We have to intervene in order to make a change for coral reefs to survive into the future,” Hughes said. When ocean temperatures rise, corals release algae that supplies nutrients and gives them color. This causes them to turn white, a process called bleaching. When this happens, corals can quickly become sick and die. But for years, scientists have been observing corals that have survived bleaching, even when others have died on the same reef. They are now centering on those healthy survivors and hoping to further increase their resistance to heat. Those corals were used as the parents for the newly created kinds.

(https://learningenglish.voanews.com)

The word _they_ in paragraph 1 refers to

When corals are mentioned, many people think of rock-life forms in the sea filled with colorful fish. But corals are made up of hundreds of thousands of small organisms which live and feed like any other sea life. For the past five years, researchers in Hawaii and Australia have been engineering corals inside a lab to see if they could better _resist_ the effects of climate change. They say it is now time to see how their creations perform in nature. The scientists say climate change linked to human causes has led to warming oceans that can harm sea life. _They_ say if the more heat-resistant corals they developed do well in the ocean, the method can be used to help save suffering and dying reefs.

The team tested three methods for making corals that would be strong and healthy in nature. One was the method of selective breeding. This method involves scientists choosing parents with desirable characteristics for reproductive purposes. A second method _subjected_ the corals to increasing temperatures to condition them to be able to survive in warm ocean environments. The third involved making changes to the algae that provide corals with necessary nutrients. The leader of the project, University of Hawaii researcher Kira Hughes, said all the methods proved successful in the lab. She told The Associated Press that some scientists might worry that such methods go against the natural processes of nature. But with the planet continuing to warm more and more, she does not see any better options.

“We have to intervene in order to make a change for coral reefs to survive into the future,” Hughes said. When ocean temperatures rise, corals release algae that supplies nutrients and gives them color. This causes them to turn white, a process called bleaching. When this happens, corals can quickly become sick and die. But for years, scientists have been observing corals that have survived bleaching, even when others have died on the same reef. They are now centering on those healthy survivors and hoping to further increase their resistance to heat. Those corals were used as the parents for the newly created kinds.

(https://learningenglish.voanews.com)

According to paragraph 2,

When corals are mentioned, many people think of rock-life forms in the sea filled with colorful fish. But corals are made up of hundreds of thousands of small organisms which live and feed like any other sea life. For the past five years, researchers in Hawaii and Australia have been engineering corals inside a lab to see if they could better _resist_ the effects of climate change. They say it is now time to see how their creations perform in nature. The scientists say climate change linked to human causes has led to warming oceans that can harm sea life. _They_ say if the more heat-resistant corals they developed do well in the ocean, the method can be used to help save suffering and dying reefs.

The team tested three methods for making corals that would be strong and healthy in nature. One was the method of selective breeding. This method involves scientists choosing parents with desirable characteristics for reproductive purposes. A second method _subjected_ the corals to increasing temperatures to condition them to be able to survive in warm ocean environments. The third involved making changes to the algae that provide corals with necessary nutrients. The leader of the project, University of Hawaii researcher Kira Hughes, said all the methods proved successful in the lab. She told The Associated Press that some scientists might worry that such methods go against the natural processes of nature. But with the planet continuing to warm more and more, she does not see any better options.

“We have to intervene in order to make a change for coral reefs to survive into the future,” Hughes said. When ocean temperatures rise, corals release algae that supplies nutrients and gives them color. This causes them to turn white, a process called bleaching. When this happens, corals can quickly become sick and die. But for years, scientists have been observing corals that have survived bleaching, even when others have died on the same reef. They are now centering on those healthy survivors and hoping to further increase their resistance to heat. Those corals were used as the parents for the newly created kinds.

(https://learningenglish.voanews.com)

The word _subjected_ in paragraph 2 is closest in meaning to