1. UNIT 10 Transferring Information Transitional Markers
Objectives:
to transfer text into diagrams, charts, or tables
to recognize each transitional marker and its function
to choose the right transitional markers to complete a text

2. A. TRANSFERRING INFORMATION
Reading Skills needed for Transferring Text into other Forms
Identifying topic, main idea, controlling idea, topic sentence in a text.
Understanding sentence relationship by transitional markers
Understanding text organization

3. B. WHAT ARE TRANSITIONAL MARKERS?
Transitional markers are words or phrases that indicate the flow or direction of the writer’s idea. The transitional markers help readers understand the organization of a text as well. In turn, understanding of the text organization will help readers transfer the text into tables or charts etc., or make it into an outline.

4. Function
Common words and phrases
Addition
First of all, for one thing, second, the third reason, also, next, another, and, in addition, moreover, furthermore, finally, last of all.
Time
First, then, next, after, as, before, when, while, meanwhile, now, during, finally
Space/
position
Next to, across, on the opposite side, to the left, to the right, in front, in back, above, behind, nearby
Contrast
But, however, yet, in contrast, otherwise, still, on the contrary, on the other hand

5. Contrast
But, however, yet, in contrast, otherwise, still, on the contrary, on the other hand
Illustration
For example, for instance, specifically, as an illustration, such as
Conclusion/
cause-effect
Therefore, consequently, thus, then, as a result, in summary, to conclude, last of all, finally

6. Exercise 1 Study the following passage
Exercise 1 Study the following passage. Find the main idea and its supporting ideas, then put them in the diagram below
Transferring a text is useful for some reasons. First, it helps you to remember the main points in a reading passage easily. Another reason is that it helps you to better understand how a passage is organized, thus allowing you to take good notes from the passage intelligently and effectively. It also prepares you better for an exam because the exam questions are often based on supporting ideas/details and main ideas of a passage you have transferred into notes, graphs, charts or outlines.

7. Usefulness of transferring texts into other forms
Help remember main points easily
Help understand text organization better
Take good notes intelligently & effectively
Prepare exam better

8. Exercise 2 Roles of acidity in fruit preservation (MAIN IDEA)
Stop bacterial growth
Activate chemical reaction e.g. pectin
Low water activity
Reduction of bacterial growth

9. Advantages of dehydrated fruit
Exercise 3
Advantages of dehydrated fruit
Unlimited shelf life under proper storage
Not significantly reduce calories/minerals
Vitamin losses similar to other methods
Reduced handling & transportation cost

10. Exercise 5 Dry weather Weather Condition for growth High temperature
Oil
Major product
Same chemical qualities at high temperature
Chemically similar to h.s. oil
Characteristics of jojoba oil
Low calorie
Not break down in human body

11. Major users (countries)
Skin care
Major use
Uses of hohoba oil
Insect control
Other uses
Lubricant
low-calorie food
Japan
Major users (countries)
Switzerland
France

12. Read the following passage and study how the transitional markers are used. Then arrange the phrases below according to the steps of processing green coffee shown in the passage
Mechanical removal of dry skin
Decomposition of remaining pulp by 1-3 day fermentation in tanks
Skin/pulp removal by machine
Drying by sunlight or hot-air driers
Washing traces of pulp from coffee seeds

13. Processing green coffee (wet process)
Processing green coffee (wet process). First, the skin and pulp of the fresh fruit is removed by a pulping machine, which consists of a rotating drum or disk that presses the fruit against a sharp-edged or slotted plate, disengaging the pulp from the seed. Pulp still clings to the coffee, however, as a thin, mucilaginous layer. This is then eliminated by fermentation, actually a form of digestion in which naturally occurring pectic enzymes decompose the pulp while the wetted seeds are held in tanks for one to three days. Washing clears all remaining traces of pulp from the coffee seeds, which are then dried either by exposure to sunlight on concrete terraces or by passing through hot-air driers. The dry skin around the seed, called the parchment, is then mechanically removed, sometimes with polishing.