DURING OUR TOUR OF THE REFINERY (A), IT WAS SEEN (B) THAT BOTH PROP...

24.During our tour of the refinery (A), it was seen (B) that both propane and (C)gasoline were produced in large volumes. (D) III. Read the following passage and blacken the letter A, B, C or D on your answersheet to indicatethe correct answer to each of the questions from 25 to 34. Before the mid-nineteenth century, people in the United States ate most foodsonly in season. Drying, smoking, and salting could preserve meat for a short time , butthe availability of fresh meat , like that of fresh milk, was very limited, there was no wayto prevent spoilage. But in 1810 a French inventor named Nicolas Appert developed thecooking and sealing process of canning. And in the 1850s an American named GailBorden developed a means of condensing and preserving milk. Canned goods andcondensed milk became more common during the 1860’s, but supplies remained lowbecause cans had to be made by hand. By 1880, however, inventors had fashionedstamping and soldering machines that mass-produced cans from tinplate. Suddenly allkinds of food could be preserved and bought at all times of the year. Other trends and inventions had also helped make it possible for American tovary their daily diets. Growing urban populations created demand that encouraged fruitand vegetable farmers to raise more produce. Railroad refrigerator cars enabled growersand meat packers to ship perishables great distances and to preserve them for longerperiods. Thus, by the 1890’s, northern city dwellers could enjoy southern and westernstrawberries, grapes, and tomatoes, previously available for a month at most , for up tosix months of the year . In addition, increased use of iceboxes enabled families to storeperishables. An easy means of producing ice commercially had been invented in the1870’s, and by 1900 the nation had more than two thousand commercial ice plants,most of which made home deliveries. The icebox became a fixture in most homes andremained so until the mechanized refrigerator replaced it in the 1920’s and 1930’s. Almost everyone now had a more diversified diet. Some people continued to eatmainly foods that were heavy in starches or carbohydrates, and not everyone couldafford meat. Nevertheless, many families could take advantage of previously unavailablefruits, vegetables, and dairy products to achieve more varied fare.