London has become a cycle-friendly zone after the launch of a new bike hire scheme.{#blank#}1{#/blank#}

   {#blank#}2{#/blank#}First you have to sign up to the scheme to be sent a key. The key will unlock one of the bikes, which are kept at docking stations in and around central London. You have to pay an access fee for the key and then you pay as you go, for the length of time you use the bike.

    Transport for London, which runs the scheme, are hoping to have 6,000 bikes and 400 docking stations in place by the end of the year. {#blank#}3{#/blank#}London Mayor Boris Johnston launched the scheme and said London has been “filled with thousands of gleaming (发光的) machines that will transform the look and feel of our street and become as commonplace on our roads as black cabs and red buses”.

{#blank#}4{#/blank#} On the first day some people found they couldn't dock their bike properly and their usage of the bike had not registered. Transport for London did admit they had been expecting a few “teething problems” and have said they would not charge for the first day as a “gesture of goodwill”. Some other people have criticized the lack of docking stations and locks for the bikes as well as the price it costs to hire the bicycles.

    {#blank#}5{#/blank#}“My crusade for the capital to become the greatest big cycling city in the world has taken a great pedal-powered push forwards.”

A. So how does it work?

B. How do you like it?

C. However, there have been a few problems since the scheme was launched last Friday.

D. Despite the comments, the green-thinking London Mayor still says with certainty.

E. However, the London Mayor is confident of the scheme.

F. It has been designed to encourage more people to cycle in and around central London.

G. The new hire system is hoping to ease congestion(拥挤) in London and is expected to create up to 40,000 extra cycle trips a day into the city centre.

    My husband and I had been married nearly twenty-two years when I acquired Stevens-Johnson syndrome,a disorder where my immune system responded to a virus by producing painful blisters（水疱）.Although my long-term evaluation was good,I,who had been so fiercely independent,rapidly became absolutely helpless.

    My husband,Scott,stepped up to the plate,taking care of kids and cooking dinners.He also became my personal caretaker,applying the medicine to all of my blisters because my hands couldn't do the job.Needless to say,I had negative emotions,bouncing from embarrassment to shame caused by total reliance on someone other than myself.

    At one point when I had mentally and physically hit bottoms I remember thinking that Scott must somehow love me more than I could ever love him.With my illness he had become the stronger one,and I the weaker one.And this disturbed me.

    I recovered from my illness,but I couldn't seem to recover from the thought that I loved my husband less than he loved me.This seeming distinction in our love continued to annoy me for the year following my illness.

    Then recently Scott and I went on a long bike ride.He's an experienced cyclist;I'm quite the green hand.At one point with a strong headwind and sharp pain building in my tired legs,I really thought I couldn't go any further. Seeing me struggle,Scott pulled in front of me and yelled over his shoulder,"Stay close behind me."As I fell into the draft of his six-foot-three-inch frame and followed his steps,I discovered that my legs quit burning and I was able to catch my breath.My husband was pulling me along again.At this very moment I woke up to what I now believe: during these and other tough times,love has the opportunity to become stronger when one partner learns to lean on the other.

    I pray my husband will always be strong and healthy.But if he should ever become the struggling one,whether on a bike ride or with an illness,I trust I'll be ready to call out to him: Stay close behind me—my turn to pull you along.

    At 29 years old, Ding Ding, who has cerebral palsy (脑瘫), has been accepted to Harvard University. Ding Ding succeeded in his academic studies and overcoming many of his physical disabilities because of his mother's persistence(坚持不懈) and endless love.

    In 1988, when Ding Ding was found born with cerebral palsy, Doctors suggested to his mother Zou Hongyan that she give up the baby, saying it was worthless trying to rescue him as he would grow up either disabled or with low intelligence. Even the boy's father agreed with the doctors and told Zou that the boy would be a burden for the family for his entire life. But Zou insisted on saving the boy and soon divorced (离婚).

    To support the family and provide treatment for her son, Zou took up several jobs. In her spare time, she regularly took Ding to a recovery hospital. She taught herself how to exercise his muscles, and would also play educational games with him.

    Zou also insisted from the start that her son would learn to overcome his disabilities as far as possible. She insisted on teaching him how to use chopsticks during mealtimes, even though he found this extremely difficult at first, so he would not have to always explain his disability to others when he had meals with them.

    "I didn't want him to feel sorry for his physical problems," she said. "Because he had poor abilities in many areas, I was quite strict on him to work hard to catch up where he had difficulties. "

    Ding graduated with a degree in environmental science from Peking University's school of engineering in 2011. That same year, he took part in a second degree program at the university's international law school. In 2016, after working for two years, Ding was accepted into Harvard Law School.

    "I never dared to dream of applying to Harvard," Ding said. "It was my mother who never stopped encouraging me to give it a try. Whenever I had any doubts, she would guide me forward."

    A medical study has shown that excess(过度的)coffee drinking could cause heart attacks in people who do not metabolize(使新陈代谢)caffeine fast enough.

    The study, published recently in the Journal of the American Medical Association, says an enzyme(酶)that metabolizes caffeine in the liver works differently in some people, depending on the make­up of the gene(基因). People who have a slow version (版本)of the enzyme are at a greater risk(风险)of a heart attack when they drink more coffee. The risk had something to do with a person's age and how many cups of coffee he drinks.

    The team from the University of Toronto in Canada studied 4,024 people living in coffee­rich Costa Rica between 1994 and 2004, of whom half suffered non­fatal(非致命的)heart attacks. They found slightly more than half had the slow version of the gene, while the rest had the fast form.

    Two to three cups of coffee a day increased the possibilities of a heart attack by 36 percent for those with the slow­acting gene and four or more cups a day lifted it by 64 percent.

    But those under 50 who had the fast version of the gene had a lower risk of heart disease, even with four or more cups a day.

    Those with the fast­acting gene who drank two to three cups of coffee a day had 22 percent reduced possibilities of having a heart attack, but drinking four or more cups a day only lessened the risk by 1 percent. Scientists recommend limiting coffee consumption(消耗量)to within four cups a day.

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    If you want to find out more about our parcel and letter services, please take a look at the 'our services' booklet for more detailed information. Alternatively, you can find out more by visiting www.royalmail.com or by calling Customer Services on 03457740740. If you are deaf or hearing impaired, we offer a Textphone service on 03456000606.

Sichuanese is China's most thrilling regional cuisine. Although it's most famous for {#blank#}1{#/blank#}(it) electrifying use of chilies (辣椒) and lip-tingling Sichuan Peppercorns (花椒)，the heart of the local style of cooking {#blank#}2{#/blank#}(lie) in the artful mixing of flavors.

Sichuanese {#blank#}3{#/blank#}(cook) specialize in combining hot, numbing, sweet, sour, savory and nutty seasonings {#blank#}4{#/blank#}(create) an astonishing variety of flavors. Some of these are {#blank#}5{#/blank#}(incredible) hot, some dishes are mildly spicy and some are not hot at all. 

While Sichuan pepper is {#blank#}6{#/blank#} ancient Chinese spice, the chili is a relatively recent import from the Americas. It wasn't widely cultivated in Sichuan {#blank#}7{#/blank#} the 19th century but went on to become one of its most indispensable local seasonings.

In Sichuanese dialect, chilies {#blank#}8{#/blank#}(know) as "sea pepper"(hai jiao) too, a reference to their foreign origins. Locals explain their preference for chilies comes from traditional Chinese medicine, {#blank#}9{#/blank#} people are advised to eat plenty of "heating foods" to counter the damp of the local climate. People {#blank#}10{#/blank#}(visit) Sichuan are often asked, "ni pa bu pa la"— "Are you afraid of Chili heat？"