This is sample of SAT question.

Research conducted by planetary scientist Katarina Miljkovic suggest that the Moon's surface may not accurately ... early impact events. When the Moon was still forming, its surface was softer, and asteroid or meteoroid impacts would have left less of an impression; thus evidence of early impacts may no longer be present.

Which choice completes the text with the most logical and precise word or phrase?

Look ate the photo and read the title of the article.

Tea is grown in many countries around the world, the biggest producers being China and India. After the tea leaves are harvested, they are taken to a factory for processing. First, the leaves are laid out on a wire mesh to be dried. This process is known as withering and takes 12 - 18 hours. Then the leaves are rolled in a machine that twists and turns them so that they dry out and start to release enzymes. The next stage of the process is oxidation, sometimes known as fermentation. The leaves are laid out on the table for up to two hours in a warm, moist environment. During this time, enzymes inside the leaves react with the oxygen in the air and leaves change colour from green to brown. The degree of oxidisation determines the taste and strength of the tea. Some black teas are fermented for years, whereas green teas are not fermented at all. Once they have reached the correct level of oxidisation, they go through hot air dryers to stop oxidisation and remove any remaining moisture.

'Which countries produce the most tea?'

Look ate the photo and read the title of the article.

Tea is grown in many countries around the world, the biggest producers being China and India. After the tea leaves are harvested, they are taken to a factory for processing. First, the leaves are laid out on a wire mesh to be dried. This process is known as withering and takes 12 - 18 hours. Then the leaves are rolled in a machine that twists and turns them so that they dry out and start to release enzymes. The next stage of the process is oxidation, sometimes known as fermentation. The leaves are laid out on the table for up to two hours in a warm, moist environment. During this time, enzymes inside the leaves react with the oxygen in the air and leaves change colour from green to brown. The degree of oxidisation determines the taste and strength of the tea. Some black teas are fermented for years, whereas green teas are not fermented at all. Once they have reached the correct level of oxidisation, they go through hot air dryers to stop oxidisation and remove any remaining moisture.

'What happens to the leaves after they are picked?'

Look ate the photo and read the title of the article.

Tea is grown in many countries around the world, the biggest producers being China and India. After the tea leaves are harvested, they are taken to a factory for processing. First, the leaves are laid out on a wire mesh to be dried. This process is known as withering and takes 12 - 18 hours. Then the leaves are rolled in a machine that twists and turns them so that they dry out and start to release enzymes. The next stage of the process is oxidation, sometimes known as fermentation. The leaves are laid out on the table for up to two hours in a warm, moist environment. During this time, enzymes inside the leaves react with the oxygen in the air and leaves change colour from green to brown. The degree of oxidisation determines the taste and strength of the tea. Some black teas are fermented for years, whereas green teas are not fermented at all. Once they have reached the correct level of oxidisation, they go through hot air dryers to stop oxidisation and remove any remaining moisture.

'Why are there different colours of tea?'

Look at the photo, read the title of the article, then complete the flowchart.

Tea is grown in many countries around the world, the biggest producers being China and India. After the tea leaves are harvested, they are taken to a factory for processing. First, the leaves are laid out on a wire mesh to be dried. This process is known as withering and takes 12 - 18 hours. Then the leaves are rolled in a machine that twists and turns them so that they dry out and start to release enzymes. The next stage of the process is oxidation, sometimes known as fermentation. The leaves are laid out on the table for up to two hours in a warm, moist environment. During this time, enzymes inside the leaves react with the oxygen in the air and leaves change colour from green to brown. The degree of oxidisation determines the taste and strength of the tea. Some black teas are fermented for years, whereas green teas are not fermented at all. Once they have reached the correct level of oxidisation, they go through hot air dryers to stop oxidisation and remove any remaining moisture.

'The best answer for point (a) is ... .'

Look at the photo, read the title of the article, then complete the flowchart.

Tea is grown in many countries around the world, the biggest producers being China and India. After the tea leaves are harvested, they are taken to a factory for processing. First, the leaves are laid out on a wire mesh to be dried. This process is known as withering and takes 12 - 18 hours. Then the leaves are rolled in a machine that twists and turns them so that they dry out and start to release enzymes. The next stage of the process is oxidation, sometimes known as fermentation. The leaves are laid out on the table for up to two hours in a warm, moist environment. During this time, enzymes inside the leaves react with the oxygen in the air and leaves change colour from green to brown. The degree of oxidisation determines the taste and strength of the tea. Some black teas are fermented for years, whereas green teas are not fermented at all. Once they have reached the correct level of oxidisation, they go through hot air dryers to stop oxidisation and remove any remaining moisture.

'The best answer for point (b) is ... .'

Look at the photo, read the title of the article, then complete the flowchart.

Tea is grown in many countries around the world, the biggest producers being China and India. After the tea leaves are harvested, they are taken to a factory for processing. First, the leaves are laid out on a wire mesh to be dried. This process is known as withering and takes 12 - 18 hours. Then the leaves are rolled in a machine that twists and turns them so that they dry out and start to release enzymes. The next stage of the process is oxidation, sometimes known as fermentation. The leaves are laid out on the table for up to two hours in a warm, moist environment. During this time, enzymes inside the leaves react with the oxygen in the air and leaves change colour from green to brown. The degree of oxidisation determines the taste and strength of the tea. Some black teas are fermented for years, whereas green teas are not fermented at all. Once they have reached the correct level of oxidisation, they go through hot air dryers to stop oxidisation and remove any remaining moisture.

'The best answer for point (c) is ... .'

Look at the photo, read the title of the article, then complete the flowchart.

Tea is grown in many countries around the world, the biggest producers being China and India. After the tea leaves are harvested, they are taken to a factory for processing. First, the leaves are laid out on a wire mesh to be dried. This process is known as withering and takes 12 - 18 hours. Then the leaves are rolled in a machine that twists and turns them so that they dry out and start to release enzymes. The next stage of the process is oxidation, sometimes known as fermentation. The leaves are laid out on the table for up to two hours in a warm, moist environment. During this time, enzymes inside the leaves react with the oxygen in the air and leaves change colour from green to brown. The degree of oxidisation determines the taste and strength of the tea. Some black teas are fermented for years, whereas green teas are not fermented at all. Once they have reached the correct level of oxidisation, they go through hot air dryers to stop oxidisation and remove any remaining moisture.

'The best answer for point (d) is ... .'

This is sample of SAT question.

Like other amphibians, the wood frog (Rana sylvatica) is unable to generate its own heat, so during periods of subfreezing temperatures, it ... by producing large amounts of glucose, a sugar that helps prevent damaging ice from forming inside its cells.

Which choice completes the text so that it conforms to the conventions of Standard English?

This is sample of SAT question.

The spacecraft OSIRIS-REx briefly made contact with the asteroid 101955 Bennu in 2020. NASA scientist Daniella DellaGiustina reports that despite facing the unexpected obstacle of a surface mostly covered in boulders, OSIRIS-REx successfully ... a sample of the surface, gathering pieces of it to bring back to Earth.

Which choice completes the text with the most logical and precise word or phrase?

This is sample of SAT question.

Handedness, a preferential use of either the right or left hand, typically is easy to observe in humans. Because this trait is present but less ... in many other animals, animals-behavior researchers often employ tasks specially designed to reveal individual animals' preferences for a certain hand or paw.

Which choice completes the text with the most logical and precise word or phrase?