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次の英文を読んで、下線部(1),(2)を日本語にしなさい。
A prominent encyclopedia has suggested that the invention with the greatest imapct on worldwide economic life since the railroad is -- no, you'd never guess -- the refrigerator! Isn't the refrigerator more of a convenience item? Hardly. Refrigeration technology has completely revolutionaized farming and has led to the rapid development of a world-wide food trade. (1)It would be difficult, indeed, to find a person in the world today who has not benefited in some way from the introduction of refrigerated food preservation.
The growth of cities and suburbs in the last century has steadily moved most of us further and further away from our food source, the farm. Without food-preservation techniques, especially regrigeration, it's doubtful that this urban growth could have moved ahead so rapidly. And since the introduction of refrigeration, a nation no longer has to feed itself -- the abundant supply of one nation can balance the shortage in another, allowing many nations to industrialize more quickly. Improved food preservation has also helped increase the world's food supply by eliminating much waste. Foods that would otherwise perish can remain in shortage until needed.
Refrigeration may be a recent advance, but food preservation itself has engaged man's attention since the beginning of time. Cheese and butter maym in a sense, be regarded as preserved milk and wine as preserved grapes. For thousands of years, meat and fish have been preserved by salting or drying, or more recently, by curing with sugar or nitrate compounds. Most of these early techniques were discovered by chance -- they worked, but no one knew why. (2)Only when the existence of bacteria and their influence on food became known, could man begin to deal adequately with food preservation.
Without bacteria, food would last almost indefinitely. All food-preservation techniques, then, are designed to kill or limit the growth of bacteria. For instance, the process of drying works because bacteria cannot grow in the absence of moisture. Cooking will completely destroy bacteria, but the effects are temporary. Cooked food will spoil as rapidly as uncooked food if left untreated.
注 nitrate compounds 窒素化合物
――青山学院大学 文学部史・日本文・英米文・フランス文・教育・心理学科（２月13日実施）――2004年
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- 06/8/10(木) -
