Dig in to Digital Unit 1 - part 1

Sea Animals What is it like to live in the sea? Lots of animals and plants live here. The animals can be big. They can also be little. This flat fish has big blue spots. This thin fish has pink spots. Some animals must be in water to live. This sea slug can rest on rocks in the water. Some animals can live in water and on land. This crab can run and dig in the sand. Penguins can live where it is cold. They just had a cold swim. Sea lions can live where it is warm. They will nap on rocks in the sun.

How to Stop Avalanchesnow with explosives, or by erecting snow fences. Explosives Explosives are primarily used to prevent avalanches, especially at ski resorts where other methods are often impractical. Maintenance staff from the ski resort travel to potential avalanche areas and areas with steep slopes. First, they measure the depth of the snow and its quality. They want to check for hard, loose, wet or icy snow layers. If an area is considered dangerous, small explosives are fired into the side of the steep terrain. The explosion loosens the top layer of snow, which tumbles harmlessly down the mountainside. But using explosives is costly and dangerous. Some researchers are currently experimenting with the cheaper and safer method of using ultrasonic sound waves that shock the snow into falling, averting an avalanche and saving lives. Snow Fences It is very common to put up snow nets or snow fences. These nylon nets or wooden and steel fences are placed at the top of slopes. They prevent the buildup of snow on the downwind side, thereby lessening the chance of a slab avalanche. Beacons and Radio Devices Fortunately, there are companies that specialize in making rescue beacons. These are small electronic devices that send out a radio signal to search and rescue crews. Most people who venture into the backcountry carry some sort of beacon or GPS device. They can help locate a buried victim up to 80 meters away. However, these beacons and GPS devices only send out a signal if the victim turns it on. Often, the victim is too injured to think clearly and press the 'on button.' If search and rescue crews do not quickly reach the victims, the skiers will not be discovered in time. Surviving an Avalanche If you are ever caught in an avalanche, the chances are slim that you will survive. If you are not killed instantly, you only have a short time (15~35 minutes) before your oxygen runs out. Take off your ski, boots and poles. Use a swimming motion to claw your way to the surface. Often people do not know which way is up or down. The effect of this is disorientation. It is not uncommon for avalanche victims to dig in the wrong direction. With proper precautions, both skiers and ski resorts can avoid the tragedy of an avalanche.

How to Stop Avalanches ToB A major concern of ski resorts is avalanche control. Most avalanches occur outside the boundaries of the regular groomed ski runs. But each year, skiers and trekkers on snowshoes go into these remote areas where most avalanches occur. There are two primary ways to prevent avalanches-by blasting the snow with explosives, or by erecting snow fences. Explosives Explosives are primarily used to prevent avalanches, especially at ski resorts where other methods are often impractical. Maintenance staff from the ski resort travel to potential avalanche areas and areas with steep slopes. First, they measure the depth of the snow and its quality. They want to check for hard, loose, wet or icy snow layers. If an area is considered dangerous, small explosives are fired into the side of the steep terrain. The explosion loosens the top layer of snow, which tumbles harmlessly down the mountainside. But using explosives is costly and dangerous. Some researchers are currently experimenting with the cheaper and safer method of using ultrasonic sound waves that shock the snow into falling, averting an avalanche and saving lives. Snow Fences It is very common to put up snow nets or snow fences. These nylon nets or wooden and steel fences are placed at the top of slopes. They prevent the buildup of snow on the downwind side, thereby lessening the chance of a slab avalanche. Beacons and Radio Devices Fortunately, there are companies that specialize in making rescue beacons. These are small electronic devices that send out a radio signal to search and rescue crews. Most people who venture into the backcountry carry some sort of beacon or GPS device. They can help locate a buried victim up to 80 meters away. However, these beacons and GPS devices only send out a signal if the victim turns it on. Often, the victim is too injured to think clearly and press the 'on button.' If search and rescue crews do not quickly reach the victims, the skiers will not be discovered in time. Surviving an Avalanche If you are ever caught in an avalanche, the chances are slim that you will survive. If you are not killed instantly, you only have a short time (15~35 minutes) before your oxygen runs out. Take off your ski, boots and poles. Use a swimming motion to claw your way to the surface. Often people do not know which way is up or down. The effect of this is disorientation. It is not uncommon for avalanche victims to dig in the wrong direction. With proper precautions, both skiers and ski resorts can avoid the tragedy of an avalanche.

Create a comprehension quiz for the following vocabulary; To be getting on in age: Growing older; advancing in years. Pet peeve: Something that annoys or bothers someone significantly. Pinhead: A small-minded or foolish person. Nit-pick: To find fault with small or trivial details. Whilst/while: During the time that; at the same time as. On a dig: Engaged in archaeological excavation. Mad vs crazy: "Mad" typically refers to anger or insanity, while "crazy" can denote insanity or extreme enthusiasm. Twitch: A sudden, quick movement or spasm. Dreamt/dreamed: Past tense forms of the verb "to dream." Eaves: The part of a roof that overhangs the walls. Burly man: A strong, muscular man. She’s a looker: A woman who is attractive or visually appealing. Breech birth: A birth in which the baby is delivered feet first instead of head first. Being too forward: Acting too boldly or presumptuously. Gooey: Soft and sticky, often used to describe certain textures or emotional situations. Spare tire: Excess fat around the waistline; a protruding belly. Twists and turns of fate: Unexpected changes or developments in life. Pompous: Self-important or arrogant. Play a prank on someone: To carry out a mischievous trick or joke on someone. Scamps: Mischievous or playful individuals, often used affectionately. To tend one's resignation: To formally submit one's resignation from a job. A sound judgment: A wise or rational decision. To set someone up with someone else: To arrange a meeting or date between two people. Loon: A colloquial term for a crazy or eccentric person. Duvet: A type of blanket filled with feathers, down, or synthetic fibers, used as a bed covering. Don't Meddle: Do not interfere or intervene. Croquet mallet: A hammer-like instrument used to strike croquet balls. Cut it out: Stop doing something annoying or inappropriate. Pop over: Visit briefly or unexpectedly. It was a riot: It was extremely funny or enjoyable. Spit Tspat spat: Sounds indicating a quick, spat-out expulsion of saliva. A hoot: Something that is amusing or enjoyable. Overhear: To unintentionally hear what others are saying without their knowledge. You're quite a package: You possess many appealing qualities or attributes. I'm quite a catch: I am an attractive or desirable partner. Limper: A person who walks with a limp. A hanky: A handkerchief, a small piece of cloth carried for personal hygiene or used as a fashion accessory.

Create questions based on the following text Not long ago, I grabbed breakfast at a hotel in southern Spain. The only cereal available was a local version of frosted corn flakes, so I readied myself to enjoy a bowl of my childhood favorite. But my sweet indulgence wasn't what I'd expected: The cereal milk was heated — apparently standard in this part of Spain — and my poor frosted flakes immediately turned to mush. Not so grrrrrrreat. Soggy flakes or not, I find breakfast to be a fun part of my travel day, especially because the experience varies so much from one country's breakfast table to the next. The farther north you go in Europe, the heartier the breakfasts. The heaviest is the traditional British "fry." Also known as a "Plate of Cardiac Arrest," the fry is a fundamental part of the bed-and-breakfast experience, and is generally included in your room price. A standard fry comes with cereal or porridge, a fried egg, Canadian-style bacon or sausage (and sometimes mackerel or haggis), a grilled tomato, sautéed mushrooms, baked beans, and fried bread or toast. This protein-stuffed meal can tide me over until dinner. You'll quickly figure out which parts of the fry you like. Your host will likely ask you up front which breakfast items you actually like, rather than serve you the whole shebang and risk having to throw out uneaten food. The Scandinavian breakfasts buffet is the perennial favorite for the "most food on the table" award. It pays to take advantage of breakfast smorgasbords when you can. For about $20 (a cheap meal in these parts), you can dig into an all-you-can-eat extravaganza of fresh bread, cheeses, yogurt, cereal, boiled eggs, herring, cold cuts, and coffee or tea. In place of cereal and milk, Scandinavians like to pour thick yogurt over their granola. Throughout the Netherlands, Belgium, Germany, Austria, Switzerland, and most points east of there, expect a more modest buffet — but still plenty of options (rolls, bread, jam, cold cuts, cheeses, fruit, yogurt, and cereal). In these countries, there's a good chance of finding hard-boiled eggs, but scrambled or fried eggs are relatively rare. In Poland, track down jajecznica, the local wake-up call of eggs scrambled with kielbasa sausage, served with a side of potato pancakes. The breakfast of choice in Russia is oladi, pancakes perfectly fried to be crisp on the outside but soft in the middle, then topped with sour cream, honey, or berries. Germans have an endearing habit of greeting others in the breakfast room with a slow and dour "Morgen" ("Morning" — short for "good morning"), though they have plenty to be happy about. Breakfast is usually included, and offers hearty fuel for the day: ham, eggs, cheese, bread, rolls, and pots of coffee. In Switzerland, don't miss an opportunity to try Bircher Muesli, a healthful mix of oats, nuts, yogurt, and fruit that tastes far more delicious than it looks. If breakfast is optional, take a walk to the nearest bakery — every German, Austrian, and Swiss town has at least a few bakeries offering a world of enticing varieties of bread and pastries, baked fresh every morning. As you move south and west (France, Italy, Spain, and Portugal), skimpier "continental" breakfasts are the norm. You'll mostly likely get a roll with marmalade or jam, occasionally a slice of ham or cheese, and coffee or tea. The good news? These little breakfasts compel you to sample regional favorites: In Spain, look for chocolate con churros (fritters served with a thick, warm chocolate drink), pan con tomate (a toasted baguette rubbed with fresh garlic and ripe tomato), or a tortilla española (a hearty slice of potato omelet). Italian breakfasts are particularly tiny, but the delicious red orange juice you get is made from Sicilian blood oranges. And you can buy a delightful toasted sandwich from a corner bar anywhere, anytime in Italy to make up for the minuscule breakfast. In France, locals just grab a warm croissant and coffee on the way to work. Queue up with the French and consider the yummy options: croissants studded with raisins, packed with crushed almonds, or filled with chocolate or cream. If you expect breakfast to be too sparse, plan ahead to supplement it with a piece of fruit and a wrapped chunk of cheese from a local market. Being a juice man, I keep a liter box of OJ in my room for a morning eye-opener. Coffee drinkers know that breakfast is the only cheap time to caffeinate yourself. Some hotels will serve you a bottomless cup of a rich brew only with breakfast. After that, the cups acquire bottoms and refills will cost you. Juice is generally available at breakfast, but in Mediterranean countries, you have to ask…and you'll probably be charged. In many countries, breakfast is included in your hotel bill, though if you make prior arrangements with the hotelier, you may be able to skip breakfast and pay a lower price for the room. If breakfast costs extra, it's often optional, and you can usually save money and gain atmosphere by buying coffee and a roll or croissant at the café down the street or by brunching picnic-style in the park. When deciding whether to request breakfast, consider your timing; if you need to get an early start, skip the breakfast — few hotel breakfasts are worth waiting around for. Come to the European breakfast table with an adventurous spirit. I'm a big-breakfast traditionalist at home, but when I feel the urge for an American breakfast in Europe, I beat it to death with a hard roll.

Not long ago, I grabbed breakfast at a hotel in southern Spain. The only cereal available was a local version of frosted corn flakes, so I readied myself to enjoy a bowl of my childhood favorite. But my sweet indulgence wasn't what I'd expected: The cereal milk was heated — apparently standard in this part of Spain — and my poor frosted flakes immediately turned to mush. Not so grrrrrrreat. Soggy flakes or not, I find breakfast to be a fun part of my travel day, especially because the experience varies so much from one country's breakfast table to the next. The farther north you go in Europe, the heartier the breakfasts. The heaviest is the traditional British "fry." Also known as a "Plate of Cardiac Arrest," the fry is a fundamental part of the bed-and-breakfast experience, and is generally included in your room price. A standard fry comes with cereal or porridge, a fried egg, Canadian-style bacon or sausage (and sometimes mackerel or haggis), a grilled tomato, sautéed mushrooms, baked beans, and fried bread or toast. This protein-stuffed meal can tide me over until dinner. You'll quickly figure out which parts of the fry you like. Your host will likely ask you up front which breakfast items you actually like, rather than serve you the whole shebang and risk having to throw out uneaten food. The Scandinavian breakfasts buffet is the perennial favorite for the "most food on the table" award. It pays to take advantage of breakfast smorgasbords when you can. For about $20 (a cheap meal in these parts), you can dig into an all-you-can-eat extravaganza of fresh bread, cheeses, yogurt, cereal, boiled eggs, herring, cold cuts, and coffee or tea. In place of cereal and milk, Scandinavians like to pour thick yogurt over their granola. Throughout the Netherlands, Belgium, Germany, Austria, Switzerland, and most points east of there, expect a more modest buffet — but still plenty of options (rolls, bread, jam, cold cuts, cheeses, fruit, yogurt, and cereal). In these countries, there's a good chance of finding hard-boiled eggs, but scrambled or fried eggs are relatively rare. In Poland, track down jajecznica, the local wake-up call of eggs scrambled with kielbasa sausage, served with a side of potato pancakes. The breakfast of choice in Russia is oladi, pancakes perfectly fried to be crisp on the outside but soft in the middle, then topped with sour cream, honey, or berries. Germans have an endearing habit of greeting others in the breakfast room with a slow and dour "Morgen" ("Morning" — short for "good morning"), though they have plenty to be happy about. Breakfast is usually included, and offers hearty fuel for the day: ham, eggs, cheese, bread, rolls, and pots of coffee. In Switzerland, don't miss an opportunity to try Bircher Muesli, a healthful mix of oats, nuts, yogurt, and fruit that tastes far more delicious than it looks. If breakfast is optional, take a walk to the nearest bakery — every German, Austrian, and Swiss town has at least a few bakeries offering a world of enticing varieties of bread and pastries, baked fresh every morning. As you move south and west (France, Italy, Spain, and Portugal), skimpier "continental" breakfasts are the norm. You'll mostly likely get a roll with marmalade or jam, occasionally a slice of ham or cheese, and coffee or tea. The good news? These little breakfasts compel you to sample regional favorites: In Spain, look for chocolate con churros (fritters served with a thick, warm chocolate drink), pan con tomate (a toasted baguette rubbed with fresh garlic and ripe tomato), or a tortilla española (a hearty slice of potato omelet). Italian breakfasts are particularly tiny, but the delicious red orange juice you get is made from Sicilian blood oranges. And you can buy a delightful toasted sandwich from a corner bar anywhere, anytime in Italy to make up for the minuscule breakfast. In France, locals just grab a warm croissant and coffee on the way to work. Queue up with the French and consider the yummy options: croissants studded with raisins, packed with crushed almonds, or filled with chocolate or cream. If you expect breakfast to be too sparse, plan ahead to supplement it with a piece of fruit and a wrapped chunk of cheese from a local market. Being a juice man, I keep a liter box of OJ in my room for a morning eye-opener. Coffee drinkers know that breakfast is the only cheap time to caffeinate yourself. Some hotels will serve you a bottomless cup of a rich brew only with breakfast. After that, the cups acquire bottoms and refills will cost you. Juice is generally available at breakfast, but in Mediterranean countries, you have to ask…and you'll probably be charged. In many countries, breakfast is included in your hotel bill, though if you make prior arrangements with the hotelier, you may be able to skip breakfast and pay a lower price for the room. If breakfast costs extra, it's often optional, and you can usually save money and gain atmosphere by buying coffee and a roll or croissant at the café down the street or by brunching picnic-style in the park. When deciding whether to request breakfast, consider your timing; if you need to get an early start, skip the breakfast — few hotel breakfasts are worth waiting around for. Come to the European breakfast table with an adventurous spirit. I'm a big-breakfast traditionalist at home, but when I feel the urge for an American breakfast in Europe, I beat it to death with a hard roll. Can you make 5 questions based on the text

Wonders of Nature Introduction. The world is full of interesting animals. Some animals look strange or have special skills. Let's look at some of these wonders of nature. Archerfish. Archerfish spit water at bugs. The bugs fall into the water, where the archerfish catch and eat them. Trap-Door Spider. The trap-door spider lives in a tunnel in the ground. Its home has a hidden door made of silk and dirt. The spider hides in its tunnel to hunt. Beaver. Beavers chew through tree trunks. They make dams out of trees, mud, and stones. Chameleon. Chameleons change color to hide themselves. They even change color to show how they feel. Flying Dragon. Flying dragons have skin on their sides that opens like wings. They jump and glide from tree to tree. Leaf Insect. The body parts of leaf insects look just like leaves. These animals blend in well with real leaves on trees. Leaf-Rolling Weevil. The female leaf-rolling weevil rolls a leaf into a cone. She lays her eggs inside the cone. The leaf hides and protects her eggs. Praying Mantis. The praying mantis holds its front legs in a praying position. A mantis has five eyes to help it hunt for food. Mole. Moles dig tunnels to find and eat worms. These animals have tiny eyes, but they are not blind. Sea Dragon. Sea dragons are small fish. They look like ocean plants. Their leafy parts help them catch food and hide from enemies. Conclusion. Interesting animals come in many shapes and sizes. They are all wonders of nature.

Weathering describes the breaking down or dissolving of rocks and minerals on the surface of the Earth. Water, ice, acids, salts, plants, animals, and changes in temperature are all agents of weathering. Once a rock has been broken down, a process called erosion transports the bits of rock and mineral away. No rock on Earth is hard enough to resist the forces of weathering and erosion. Together, these processes carved landmarks such as the Grand Canyon, in the U.S. state of Arizona. This massive canyon is 446 kilometers (277 miles) long, as much as 29 kilometers (18 miles) wide, and 1,600 meters (1 mile) deep. Weathering and erosion constantly change the rocky landscape of Earth. Weathering wears away exposed surfaces over time. The length of exposure often contributes to how vulnerable a rock is to weathering. Rocks, such as lavas, that are quickly buried beneath other rocks are less vulnerable to weathering and erosion than rocks that are exposed to agents such as wind and water, As it smoothes rough, sharp rock surfaces, weathering is often the first step in the production of soils. Tiny bits of weathered minerals mix with plants, animal remains, fungi, bacteria, and other organisms. A single type of weathered rock often produces infertile soil, while weathered materials from a collection of rocks is richer in mineral diversity and contributes to more fertile soil. Soils types associated with a mixture of weathered rock include glacial till, loess, and alluvial sediments. Weathering is often divided into the processes of mechanical weathering and chemical weathering. Biological weathering, in whichliving or once-living organisms contribute to weathering, can be a part of both processes. Mechanical Weathering Mechanical weathering, also called physical weathering and disaggregation, causes rocks to crumble. Water, in either liquid or solid form, is often a key agent of mechanical weathering. For instance, liquid water can seep into cracks and crevices in rock. If temperatures drop low enough, the water will freeze. When water freezes, it expands. The ice then works as a wedge. It slowly widens the cracks and splits the rock. When ice melts, liquid water performs the act of erosion by carrying away the tiny rock fragments lost in the split. This specific process (the freeze-thaw cycle) is called frost weathering or cryofracturing. Figure 4.3 Frost Wedging Temperature changes can also contribute to mechanical weathering in a process called thermal stress. Changes in temperature cause rock to expand (with heat) and contract (with cold). As this happens over and over again. the structure of the rock weakens. Over time, it crumbles. Rocky desert landscapes are particularly vulnerable to thermal stress. The outer layer of desert rocks undergo repeated stress as the temperature changes from day Eventually, Lo outer night. layersflake off in thin sheets, a process called exfoliation. Exfoliation contributes to the formation of bornhardts, one of the most dramatic features in landscapes formed by weathering and erosion. Bornhardts are tall, domed, isolated rocks often found areas. in tropical Sugarloaf Mountain, an iconic landmark in Rio de Janeiro, Brazil, is bornhardt. a Salt also works to weather rock in a process called haloclasty. Saltwater sometimes gets into the cracks and pores of rock. If the saltwater evaporates, salt crystals are left behind. As the crystals grow, they put pressure on the rock, slowly breaking it apart. Plants and animals can be agents of mechanical weathering. The seed of a tree may sprout in soil that has collected in a cracked rock. As the roots grow, they widen the cracks, eventually breaking the rock into pieces. Over time, trees can break apart even large rocks. Even small plants, such as mosses, can enlarge tiny cracks as they grow. Animals that tunnel underground, such as moles and prairie dogs, also work to break apart rock and soil. Other animals dig and trample rock aboveground, causing rock to slowly crumble. Chemical Weathering Chemical weathering changes the molecular structure of rocks and soil.For instance, carbon dioxide from the air or soil sometimes combines with water in a process called carbonation. This produces a weak acid, called carbonic acid, that can dissolve rock. Carbonic acid is especially effective at dissolving limestone. When carbonic acid seeps through limestone underground, it can open up huge cracks or hollow out vast networks of caves. Carlsbad Caverns National Park, in the U.S. state of New Mexico, includes more than 119 limestone caves created by weathering and erosion. The largest is called the Big Room.. With an area of about 33,210 square meters (357,469 square feet), the Big Room is the size of six football fields. Another type of chemical weathering works on rocks that contain iron. These rocks turn to rust in a process called oxidation. Rust is a compound created by the interaction of oxygen and iron in the presence of water. As rust expands, it weakens rock and helps break it apart. Another familiar form of chemical weathering is hydrolysis. In the process of hydrolysis, a new solution (a mixture of two or more substances) is formed as chemicals in rock interact with water. In many rocks, for example, sodium minerals interact with water to form a saltwater solution. Hydration and hydrolysis contribute to flared slopes, another dramatic example of a landscape formed by weathering and erosion. Flared slopes are sometimes nicknamed "wave rocks." Their c-shape is largely concave rock formations a result of subsurface weathering, in which hydration and hydrolysis wear away rocks beneath the landscape's surfaceWeathering and People Weathering is a natural process, but human activities can speed it up. For example, certain kinds of air pollution increase the rate of weathering Burning coal, natural and petroleum releases chemicals such as nitrogen oxide and gas, sulfur dioxide into the atmosphere. When these chemicals combine with sunlight and moisture, they change into acids. They then fall back to Earth as acid rain. Acid rain rapidly weathers limestone, marble, and other kinds of stone. The effects of acid rain can often be seen on gravestones, making names and other inscriptions impossible to read. Acid rain has also damaged many historic buildings and monuments. For example, at 71 meters (233 feet) tall, the Leshan Giant Buddha at Mount Emei, China is the world's largest statue of the Buddha. It was carved 1,300 years ago and sat unharmed for centuries. An innovative drainage system mitigates the natural process of erosion But in recent years, acid rain has turned the statue's nose black and made some of its hair crumble and fall.

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