Presentation on theme: "UNIT 10 Transferring Information Transitional Markers"— Presentation transcript:
1 UNIT 10 Transferring Information Transitional Markers Objectives:to transfer text into diagrams, charts, or tablesto recognize each transitional marker and its functionto choose the right transitional markers to complete a text
2 A. TRANSFERRING INFORMATION Reading Skills needed for Transferring Text into other FormsIdentifying topic, main idea, controlling idea, topic sentence in a text.Understanding sentence relationship by transitional markersUnderstanding 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 FunctionCommon words and phrasesAdditionFirst of all, for one thing, second, the third reason, also, next, another, and, in addition, moreover, furthermore, finally, last of all.TimeFirst, then, next, after, as, before, when, while, meanwhile, now, during, finallySpace/positionNext to, across, on the opposite side, to the left, to the right, in front, in back, above, behind, nearbyContrastBut, however, yet, in contrast, otherwise, still, on the contrary, on the other hand
5 ContrastBut, however, yet, in contrast, otherwise, still, on the contrary, on the other handIllustrationFor example, for instance, specifically, as an illustration, such asConclusion/cause-effectTherefore, 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 belowTransferring 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 easilyHelp understand text organization betterTake good notes intelligently & effectivelyPrepare exam better
8 Exercise 2 Roles of acidity in fruit preservation (MAIN IDEA) Stop bacterial growthActivate chemical reaction e.g. pectinLow water activityReduction of bacterial growth
9 Advantages of dehydrated fruit Exercise 3Advantages of dehydrated fruitUnlimited shelf life under proper storageNot significantly reduce calories/mineralsVitamin losses similar to other methodsReduced handling & transportation cost
10 Exercise 5 Dry weather Weather Condition for growth High temperature OilMajor productSame chemical qualities at high temperatureChemically similar to h.s. oilCharacteristics of jojoba oilLow calorieNot break down in human body
11 Major users (countries) Skin careMajor useUses of hohoba oilInsect controlOther usesLubricantlow-calorie foodJapanMajor users (countries)SwitzerlandFrance
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 passageMechanical removal of dry skinDecomposition of remaining pulp by 1-3 day fermentation in tanksSkin/pulp removal by machineDrying by sunlight or hot-air driersWashing 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.
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