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UNIT 10 Transferring Information Transitional Markers

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.

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UNIT 10 Transferring Information Transitional Markers

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  1. UNIT 10Transferring InformationTransitional 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. 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

  5. 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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