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

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

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.

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

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

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.

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

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

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

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

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

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

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.