IELTS LISTENING TEST 22

SECTION 1 WOMAN: Hello, how may I help you? MAN: Well, I’ve been seeing these yellow boxes in front of a lot of houses in my neighbourhood. I just wondered what they were for. I noticed your phone number on all of them, so I called. Could you tell me about your business? WOMAN: We do do recycling (Example), but we’re not a business. Gaea’s Guardians is a non-profit group. We encourage recycling as a way of protecting the environment. MAN: I don’t know. I mean it is a good idea. But I really don’t read the newspaper every day or anything. WOMAN: And we don’t come collect newspaper every day! In fact, we only do pickups every other week. (Q1) MAN: Oh, well then maybe I could help. I mean in my neighbourhood, there’s too much rubbish lying around everywhere. I’d like to help out, I guess. WOMAN: That’s great, sir. You’re doing the right thing. OK, I need to get your contact information. What is your name, please? MAN: Peter Wisrough … (Q2) WOMAN: Peter… how do you spell your last name? W-I-S-R-O-W? MAN: No, actually it’s W-I-S-R-O-U-G-H. WOMAN: Oh, I’m sorry. I’m a terrible speller. MAN: You’re a good speller. It’s just that my family are terrible pronouncers! WOMAN: You’re quite a card, Peter! OK, now what’s your address? MAN: No. 168 Bridge Road (Q3). That’s here in London. How about if I have any questions? WOMAN: I’m sending you a copy of our booklet, too. The booklet has our phone number and our e-mail address, helpline@blackcat.com (Q4), that’s H-E-L-P-L-I-N-E at B-L-A-C-K-C-A-T dot com. But I nearly forgot to ask, what’s your postcode? BS97PU. (Q5) PS97BU? No. That’s B as in “boy”-S-9-7-P as in “Peter”-U. So, I’m guessing those yellow (Q6) boxes I saw are for recycled newspapers? Yes, that is correct, and it’s free of charge. Wow, that’s good news! Do you recycle anything besides newspaper? Oh yes, we recycle most everything. Glass, plastic, paper… Oh, so I can put like glass and plastic bottles in the box? Sorry again. Things like that you have to bring to our collection centre. And where is that? Our main centre isn’t that far from you. It’s actually right on the East Side of Central Park. (Q7) That new blue building? That’s the one! Cool. Hey, what’s with all those different coloured boxes outside that place? Oh, that’s for the different materials we recycle. The blue is for metal (Q8), the green is for glass and plastics, and the yellow of course is for paper. Hm, okay. I’ll try and manage to keep all that straight. Oh, no need, they’re each labelled. Great. So which one would I put magazines in? MAN: Actually, they don’t go in any of the bins. Unfortunately, magazines (Q9) can’t be recycled because of the material they’re made of. It’s such a waste. So would you be interested in volunteering? Um, I’ll think about it. Could you send me some more info? Absolutely. Along with the newspaper box, I’ll be sending you our booklet, “Savvy” (Q10), that is S-A-double V-Y. It tells you about what you can do to protect the environment in your daily life. Plus it lists things you can do as a volunteer with our group. Hey, that’s cool, thanks! My pleasure. Do you have any other questions or concerns? Nope, that’s it!

SECTION 2 Host: Hello and welcome to today’s talk. Here with me is the famous botanist. Professor Alison Downing. So, Alison, tell us something about cocoa beans. Alison: Cocoa beans, also called cacao beans, are the primary constituent in making chocolate. Grown in tropical areas in South and Central America, West Africa and Asia, the cocoa tree is often raised on small, family-owned farms. When the harvested pods are opened to expose the beans, the pulp and cocoa seeds are removed and the rind is discarded. The pulp and seeds are then piled in heaps, placed in bins, or laid out on grates for several days. During this time, the seeds and pulp undergo a process called ‘sweating’, where the thick pulp liquefies as it ferments. The fermented pulp trickles away, leaving cocoa seeds behind to be collected. This is when the beans are harvested (Q11) and then the bags holding them are ready to be transported. But the most important step in processing the cocoa bean is cleaning it. Once the beans are unloaded from the railroad cars, the packages are opened (Q12) and then weighed by machines. Then the pods are split, and the seeds or beans are covered with a sweet white pulp or mucilage. On arrival at the factory, the cocoa beans are sorted and put in a hopper to be cleaned more rigorously (Q13). The wet beans are then transported to a facility so they can be fermented and dried. They are fermented for 4 to 7 days and must be mixed every 2 days. They are dried for 5 to 14 days, depending on the climate conditions. The fermented beans are dried by spreading them out over a large surface and constantly raking them. Then the beans are ready to be roasted. Now, roasting takes place at a high temperature and then the beans are boiled in a heated chamber. During the roasting process the beans will be expanded and cracked (Q14). But prior to this, the beans are trodden and shuffled about using bare human feet. During this process, red clay mixed with water is sprinkled over the beans to obtain a finer colour, polish, and protection against molds during shipment to factories in the United States, the Netherlands, the United Kingdom, and other countries. Now, back to what I was saying. After the beans are cracked, they need to be cooled (Q15). Then the roasted beans are sealed in pockets. (Q16) Host: Wow, that is not a simple process, is it? But someone told me that different roasting levels of coffee can lead to different kind of flavours. Alison: Yes. Roasting coffee transforms the chemical and physical properties of green coffee beans into roasted coffee products. The roasting process is what produces the characteristic flavour of coffee by causing the green coffee beans to change in taste. Unroasted beans contain similar if not higher levels of acids, protein, sugars, and caffeine as those that have been roasted, but lack the taste of roasted coffee beans due to the Maillard and other chemical reactions that occur during roasting. The vast majority of coffee is roasted commercially on a large scale, but small-scale commercial roasting has grown significantly with the trend toward ‘single-origin’ coffees served at specialty shops. Some coffee drinkers even roast coffee at home as a hobby in order to both experiment with the flavour profile of the beans and ensure the freshest possible roast. So here, I am going to introduce some of these roasted coffee beans and their special flavours. Now, the First Crack is lighter-bodied, and has a higher acidity level with no obvious roast flavour, and is popular for its special mild taste (Q17). This level of roast is ideal for tasting the full original character of the coffee. The Green Beans are raw, unroasted coffee beans. They are strictly hard beans with a smoky flavour and are slightly acidic (Q18). We’ve also got French Roast. And the flavour that comes across in French roast coffee usually has more to do with the roasting process than the actual quality of the beans. By the time the beans are dark enough to qualify as French, most of their original flavour has dissipated. In its place come the flavours of caramelising sugar, bittersweet coffee, and often, a bit of chocolate (Q19). And finally, Espresso Smoky. That is coffee brewed by forcing a small amount of nearly boiling water under pressure through finely ground coffee beans. Espresso is generally thicker than coffee brewed through other methods, has a higher concentration of suspended and dissolved solids, and has crema on top. As a result of the pressurised brewing process, the flavours and chemicals in a typical cup of espresso are very concentrated (Q20). Espresso is also the base for other drinks such as a cafe latte, cappuccino, cafe macchiato, cafe mocha, flat white, or cafe Americano…

SECTION 3 FRANK: Hello, are you Dr Lindsey? The Returning Students Advisor? DR LINDSEY: Yes, that’s right. Are you Frank? Your appointment wasn’t till 2:00, but that’s OK. Please come in and have a seat. FRANK: Thanks, I like to arrive early whenever I have anything to do. DR LINDSEY: That’s certainly a praiseworthy habit. Let me see, it looks like you’ve taken a long break from school, and I understand you wanted to have a chat about what you should study if and when you return for further classes. (Q21) FRANK: It’s such a big challenge. I don’t know if I’m crazy for doing this or not! DR LINDSEY Believe it or not, I know exactly what you mean. Before I began working here at the university, I taught primary school for nearly ten years. It takes a lot of courage to go back to school! FRANK: I feel more shy and scared than the primary students I teach! In the schools I taught, I found today’s youngsters are very sure of themselves (Q22). In terms of intelligence, I have a lot to teach them. And the maturity level of much of my class leaves something to be desired. But in terms of confidence, wow! A lot more confident than I am now, that’s for sure! DR LINDSEY: Stop fretting. “A brave man is a coward who refuses to run.” Let’s talk about your strong points. You seem an intelligent man. What is it you would like to study? FRANK You see, I’ve been teaching children for a few years, but I think I’d be happier teaching adults. (Q23) DR LINDSEY: I think teaching students in middle school is much more satisfying because they end up being much more grateful for your work. If I may ask, what got you interested in teaching adults? A lot of things, I guess. I met my future wife back in my first year of college. She always complains that I was more interesting then. She says that now I talk like I’m seven years old! That’s probably from being with children all day. Ha ha ha! Again I know just what you mean. My husband used to say the same thing about me when I taught kindergarten. Anything else? Well, yes. Fairly often now I run into former students and we talk (Q24). Some of them are getting close to being grown up. I guess I think more and more about how people develop over time. So, I’m interested in the results of education, you know, the final stages. I see. Well, coming back to the university can be both difficult and very rewarding. There are some problems unique to returning students, you know, older students like yourself. What do you think is your greatest weakness? Well, I actually think my confidence is getting better. I’m definitely overcoming my introversion and starting to be much more comfortable in front of a class. To tell the truth, I’m afraid I’m rather behind the times about many things (Q25). It’s more difficult for me to chase after the popular things youngsters are fond of – such as Iphone, Twitter, if you name it! I think I understand. How old are you, 35? People at your age still go back to school for further education. I was a bit the same way. (Q26) I mean I didn’t study at the university till after I had a family: a husband and one child. My point of view was a lot different from your average eighteen-year-old girl’s, I can tell you! Gee, that sounds pretty rough. A family and college? Clearly you weren’t unsuccessful though! It was, Frank. It truly was. My first term at school was extremely stressful (Q27). But excuse me! You’re not here to listen to my life story. We’re talking about your plans. Is there anything unique I should know about you or your past experience or plans? I’m afraid not. There is nothing interesting about my career or plans. It’s really not too impressive. (Q28) Now, I forbid you to talk like that. This is your one life, and if you’re not interested, why bother living it? Don’t be so humble, Frank. OK, OK. My wife says I’m a wimp. Let’s talk about your dreams a bit. You want to teach adults, you said. What would you like to teach them? Well, when I first came to college, I really liked Languages and Literature. A lot of people have told me that for practical reasons, it would be more rewarding to choose Business Management as my major, but I made up my mind to study Liberal Arts once I got the idea of going back to school. (Q29) I must say it’s refreshing to meet someone who knows there’s more to an education than computers and finance. Let’s have a look at the university course catalogue… Excuse me, Dr Lindsey. Before we do that, could I maybe ask you some questions about changes in university life? I think I need to discuss that so I know what to expect. Of course. I’m here to help you. The biggest thing to get used to is the change in technology. Professors present things on huge screens, many of which are interactive computerised whiteboards. You can write on them still and use them like a touch screen. They’re really handy! No more sloppy scribbled notes on the projector. Let’s see, I doubt you’ll be living in student housing, so I won’t go into all the improvements there. (Q30) Another major change that you’ll enjoy is the plethora of resources available for students. As a student, you have 24-hour access to the gym, and library privileges that include the use of school computers to scan, copy, and print, and of course the Media Library, which contains movies from all genres and most of the movies listed on AFI’s Top 100 Movies of All Time. The dining facilities are also not what they used to be. They offer choices for all diets, and you can expect a hot meal any time of day. FRANK: Wow, things really have changed! I’ll be sure to utilise all those great facilities in my time here. Thanks for all your help, Dr Lindsey. I think that’s all the questions I have for now.

SECTION 4 You will hear an introduction about an eco-friendly building called the Gherkin. First you have some time to look at questions 31 to 40. Now listen carefully and answer questions 31 to 40. Today I'd like to tell you about how UK architects are playing their part to address the issue of global warming. You have seen many of these iconic buildings while going about your everyday life but you may not know how they are affecting your tomorrow. In 2003 construction was completed on the famous Swiss Rebuilding or more informally called the Gherkin. A true masterpiece commissioned by the law offices of Foster and Partners. This is not the first ambitious endeavor of the firm. They are renowned for their various philanthropic environmental efforts. The Gherkin with its cut and edge green initiative and sharp design is gaining recognition as an icon in modern architecture. You can pick it out of the London skyline by its unorthodox cigar shape. While its appearance is the obvious attribute at which to marvel there is far more to this building than meets the eye. And let's face it there's a lot about this building that meets the eye. The building helps reduce the city's carbon footprints in a number of ways. Just a quick note in case you're not familiar with the term carbon footprint get used to it. It's a buzzword you'll hear relentlessly to talk about reducing emissions. Think of it as the amount of harmful greenhouse gases that are given off into the environment by a single person, organization or product. So going back to the Gherkin building perhaps the most obvious as well as the most significant eco-friendly feature is the glass windows which allow light to pass through the building both reducing heating costs and brightening up the workspace. The ingenuity behind the various eco-friendly aspects of the Gherkin has seen its fair share of publicity both from serious and silly sources. In a recent April Fool's Day edition one e-publication printed a story detailing plans to replace 50% of the current exterior with grass which would not only make large steps in the name of sustainability but also give the building the green hue that would truly earn it the nickname of the Gherkin. The only drawback is as you may have guessed that this story was an April Fool's Day joke and completely made up. In all seriousness though the building is setting a new standard of design that other architects and city planners just cannot ignore. The building's bold and cost-efficient design has won a number of architecture awards including the Sterling Prize, the London Region Award and the Empress skyscraper award among others. The design comfortably accommodates a large number of offices while keeping maintenance and operation costs down striking a superb balance between nature and the workplace. Nature is well and good as long as the weather is nice outside. Given London's notoriously bad weather the architects knew they must devise a quality temperature regulation system and that they did. A special system designed to reduce the building's reliance on air conditioning was devised that cuts consumption in half compared to standard office buildings. There are atria that link each floor vertically to one another forming spiraling spaces of the entire building. They serve not just as social common spaces but also act as the building's lungs distributing clean air from the opening panels in the facade through the entire building. The building isn't all business though it has its fair share of fun as well. At the very top a club room offers a picturesque entertainment spot for company functions private parties etc with a breathtaking panoramic view of the city. The creation of such an innovative structure has many wondering what the future of urban planning and architecture may be. Well if the other projects currently commissioned by Foster and Partners are any indication the entire city constructed with similarly eco-friendly buildings is not far in the distance. The Masdar city development aims to create a desert city that produces zero waste and removes as much carbon dioxide from the atmosphere as it puts in. A huge feat in protecting our earth. The Gherkin is a truly impressive feat yet it is not the only one worth noting. Now to move on to another green initiative I'll tell you about the Eden Foundation building found in Cornwall. That is the end of section 4. You now have half a minute to check your answers. That is the end of the listening test.