Reading Comprehension Quiz

[A new interlinear poem will be available each Monday: Weekly Interlinear Poem .]

Use the dictionary, the acronym finder, and the word origins dictionary (links above) as needed. A new quiz is available each Monday through Thursday. This is the quiz for March 3.

Pasteurization is a process which slows microbial growth in foods. The process was named after its creator, French chemist and microbiologist Louis Pasteur. The first pasteurization test was completed by Louis Pasteur in 1862. Pasteurization aims to reduce the ability of pathogens to cause disease.

Pasteurization of milk typically uses temperatures below boiling, since at temperatures above the boiling point milk will curdle.

There are three main types of milk pasteurization used today: High Temperature/Short Time (HTST), Extended Shelf Life (ESL) treatment, and Ultra-high Temperature (UHT or ultra-heat treated). In the HTST process, milk is forced between metal plates or through pipes heated on the outside by hot water and is heated to 161 degrees Fahrenheit for 15-20 seconds. ESL milk has a microbial filtration step (removing microbes by using a filter). UHT processing holds the milk at a temperature of 250 degrees Fahrenheit for a fraction of a second. Milk simply labeled "pasteurized" is usually treated with the HTST method, whereas milk labeled "ultra-pasteurized" or simply "UHT" has been treated with the UHT method.

1. A microbe is
A. a fungus.
B. an object under a microscope.
C. a minute life form.
D. a disease.
2. The Greek word pathos (origin of pathogenic) meant
A. sorrow.
B. danger.
C. misery.
D. disease.
3. Milk simply labeled pasteurized has been treated with the
A. HTST method.
B. ESL method.
C. UHT method.
D. none of the above.
4. In pasteurization, milk is not boiled because it will
A. evaporate.
B. curdle.
C. turn color.
D. taste bad.

The information comes from Wikipedia.

Write down your answers and then see Answer Key below.

Answer Key: 1-C..........2-D..........3-A..........4-B
Corrections? Questions? Comments? E-mail Robert Jackson at