Directions: Read the passage carefully. Fill in each blank with a proper sentence given in the box. Each sentence can be used only once. Note that there are two more sentences than you need.

Coffee is one of the most popular drinks around the world. 【小题1】.Experts claim that there are more flavors of coffee than there are of wine. Coffee contains caffeine, an element (成分) that raises our awareness, keeps us from falling asleep or simply gives us a kick in the morning or after lunch.

【小题2】.For a long time doctors have told people not to drink too much coffee, because it may lead to heart problems, high blood pressure, insomnia and headaches.

Scientists have now found out that it is the quality of coffee and the way it is brewed (冲泡) that holds the key to our health. Elderly people on the Greek island of Ikaria live longer than normal. Among other things, this is linked to the consumption of a strong coffee. 【小题3】.

A new study by a Harvard research group says that there is no link between coffee and health problems. 【小题4】.Doctors, however, warn against drinking too much coffee, as it can lead to stomach problems.

Coffee has many advantages, as the new study suggests. While alcohol makes people sleepy and slow-moving, coffee gives them energy. Getting together for a cup of coffee also has a positive effect on relationships.

Although a lot still needs to be uncovered about coffee, it seems to reduce the risk of cancer and diabetes. Reports show that people who drink coffee may develop Parkinson’s disease later in life, or maybe not at all.Doctors think that coffee may have a positive effect on our brain.

Finnish researchers say they have produced coffee in a laboratory that smells and tastes very similar to the real thing.

The team reports that lab—grown coffee could be important as climate change continues to threaten traditional coffee farming. Scientists at Finland' s VTT Technical Research Center created cell cultures from the leaves of coffee plants. The process involves floating the cell cultures in bioreactors filled with nutrients. The same method is used to make other kinds of animal—and plant—based products.

Heikki Aisala is a VTT researcher who oversaw the process. Aisala told Reuters news agency that cups of the cellular coffee probably would not pass taste tests comparing it to traditional coffee. "Not like of course, 100 percent. It tastes like a combination of different types of coffees." Aisala said. The researcher added that while the cellular coffee is not ready for the market just vet, "it certainly does look like coffee at the moment." Aisala added it is possible that the lab—grown version could one day develop into a multi—billion—dollar industry.

VTT Research team leader Heiko Rischer said cell cultures offer a more sustainable way to make coffee. This is because coffee is in high demand. This has led to countries opening up more land to grow coffee beans, which causes increased deforestation. Rischer said the environmental benefits of lab-grown coffee include reduced use of pesticides and fertilizer and les need to ship coffee beans long distances to markets.

In Europe, lab—grown coffee would need to be approved before it could be marketed. But an important question remains: Will coffee lovers actually drink the lab—grown creation? A Reuters reporter put that question to Satu, a server in a Helsinki coffee shop. "I think someday we're going that way because of all the natural coffee sources vanishing," she said. "So, we have to move along…if it tastes good, so why not? I think it's possible.

John Harrison has an enviable job in most people’s opinion. He’s the official taster for Dreyer’s Grand Ice Cream, one of the best-selling ice-cream brands in the U.S.A. On an average day, Harrison has to sample sixty ice creams at the Dreyer’s headquarters. When he isn’t doing that, he travels all over the country, buying Dreyer’s ice cream in supermarkets so that he can carry out spot checks for appearance and flavor. But, no matter how wonderful this job may sound, it is actually quite tough. It’s difficult work, requiring discipline, selflessness, and thorough preparation.

Before tasting a sample, Harrison uses his eyes first. If the ice cream doesn’t look attractive, he skips it. Then, he uses a gold spoon instead of one made of wood, plastic, or other metals. This is because regular spoons leave an aftertaste that can dull the taste buds(味蕾). In addition, the temperature of the ice cream may also influence the taster’s taste buds.

When Harrison samples ice cream, he first takes only a small bite of the ice cream, swishes it around in his mouth to introduce it to each of his taste buds, lightly licks his lips, and then gently breathes in so as to bring the smell up through the back of his mouth to his nose. With each step, he carefully sizes up whether the ice cream conveys the ideal balance between dairy sweetness and the flavor of the added ingredients. And last of all, no matter what the ice cream tastes like, he spits(吐) it out, since a full stomach makes for a dull palate(迟钝的味觉).

For Harrison, keeping a sharp palate means no onions, garlic, or cayenne pepper. He also doesn’t have any coffee or tea, since these block the taste buds. But to him, this is just a small price to pay for what he calls “the world’s best job” .

Harrison’s family has been in the ice-cream business for four generations, and Harrison himself has spent almost his whole life in it as well. Yet, he has never lost his love of the cold, creamy sweetness. He orders ice cream in restaurants for dessert, even when he’s not at work. On these occasions, he swallows the ice cream, taking in about a liter a week. Though he has gained some weight over the years he’s been with Dreyer’s, he couldn’t care less. “Who would trust a skinny ice-cream taster?” he jokes.