WARM-UP VIDEO FOR 12 WORDS

Instructions. This video contains the following 12 words from the Academic Word List. First watch the video to get the general idea. Then, look through the gaps and decide which word goes where. Finally, listen to the lines with gaps and check. Words: benefits; compounds; data; factor; layer; period; psychology; reacting; removes; research; source; whereas

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Exercise. Complete each gap with suitable words and expressions you hear from the video.

Styrofoam absorbs flavor molecules reducing the tastiness of the tea. So Stu's first tip is: choose what you drink from wisely. There's a lot of (1) ………….. behind when we taste things. So here we have a nice red mug. I love that color That's actually the same color as my mug at home The same drink out of a red mug will taste sweeter than one out a white mug So our brain is a huge (2) ………….. in how we taste. Huge. (3) ………….. shows that we associate certain colors with certain tastes: red suggests ripeness and sweetness. What else don't you like about my cup of tea? Type of water that you using. Now what happens when you use hard water to make a cup of tea is sometimes you get that scum on the top. Got the scum. Lovely, so what's happening is some of the flavor (4) ………….. ... ...are (5) ………….. with the calcium and then they form this gummy (6) ………….. . So you're actually losing flavor. What you're seeing on the top there, is actually some of the flavor that's being lost in that scum. Tip 2: if you have hard water, filter it before boiling. This (7) ………….. some of the calcium and magnesium residues... ...and you'll get a tastier clearer cup. Now I've got my cup and my water right, Stu is ready with his most important top teabag tip. There's more (of) the flavor coming out and also the more caffeine comes out, the stronger the tea will be. There's also more (of) the antioxidants coming out. Tea is a great (8) ………….. of antioxidants and these are natural substances that our body uses to help fight disease. So it is important that you leave it to brew. Three two one, quick get out! Dr. Stu can show me the difference a five-minute brew makes to levels of caffeine and antioxidants in tea. A UV spectrometer measures the light the caffeine absorbs revealing its concentration. So we've analyzed that (9) ………….. and we found the amount of caffeine in the two cups of tea, so in your cuppa... ...just 30 seconds, there was 35 milligrams of caffeine in that cup (10) ………….. in mine... ...we're coming up to 50 milligrams of caffeine. If you're a bit more patient, you get more bang for your buck. And it's not only caffeine that increases with that longer brew. Antioxidant levels more than double. Leaving it for that extra (11) ………….. of time you're getting a lot more of the health (12) ………….. that are in the tea. But does any of this actually make any difference to taste? You tell me if you think it was worth it.

Key: Look at the key and say aloud the script from the video to improve your English.

Styrofoam absorbs flavor molecules reducing the tastiness of the tea. So Stu's first tip is: choose what you drink from wisely. There's a lot of (1) (psychology) behind when we taste things. So here we have a nice red mug. I love that color That's actually the same color as my mug at home The same drink out of a red mug will taste sweeter than one out a white mug So our brain is a huge (2) (factor) in how we taste. Huge. (3) (Research) shows that we associate certain colors with certain tastes: red suggests ripeness and sweetness. What else don't you like about my cup of tea? Type of water that you using. Now what happens when you use hard water to make a cup of tea is sometimes you get that scum on the top. Got the scum. Lovely, so what's happening is some of the flavor (4) (compounds) ... ...are (5) (reacting) with the calcium and then they form this gummy (6) (layer) . So you're actually losing flavor. What you're seeing on the top there, is actually some of the flavor that's being lost in that scum. Tip 2: if you have hard water, filter it before boiling. This (7) (removes) some of the calcium and magnesium residues... ...and you'll get a tastier clearer cup. Now I've got my cup and my water right, Stu is ready with his most important top teabag tip. There's more (of) the flavor coming out and also the more caffeine comes out, the stronger the tea will be. There's also more (of) the antioxidants coming out. Tea is a great (8) (source) of antioxidants and these are natural substances that our body uses to help fight disease. So it is important that you leave it to brew. Three two one, quick get out! Dr. Stu can show me the difference a five-minute brew makes to levels of caffeine and antioxidants in tea. A UV spectrometer measures the light the caffeine absorbs revealing its concentration. So we've analyzed that (9) (data) and we found the amount of caffeine in the two cups of tea, so in your cuppa... ...just 30 seconds, there was 35 milligrams of caffeine in that cup (10) (whereas) in mine... ...we're coming up to 50 milligrams of caffeine. If you're a bit more patient, you get more bang for your buck. And it's not only caffeine that increases with that longer brew. Antioxidant levels more than double. Leaving it for that extra (11) (period) of time you're getting a lot more of the health (12) (benefits) that are in the tea. But does any of this actually make any difference to taste? You tell me if you think it was worth it.

Sources: 

Channel: BBC. How you've been making tea WRONG your entire life – BBC: https://www.youtube.com/watch?v=Fhuc6qOGNPc

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Compiled by Top Grade Edu