After twenty-third hour at night, the house was quiet. I didn't go to bed. Under the strong light, I looked sadly before me at a huge pile of that troublesome thing they call “books”.

    I would have my important examination the next day. “When can I go to bed?” I asked myself. I didn't answer, in fact I dared not.

    As soon as the clock struck twelve, I suddenly heard and couldn't help crying “Oh, dear! Many more books to read before I can go to bed!” We students are the most wretched creatures in the world. Dad does not agree with me on this. He didn't have to work so hard when he was a boy.

    When the clock struck one, I felt I was hopeless now. I forgot all I had learned. I was too tired to go on. I did the only thing I could. I prayed, “Oh, God, please help me pass the exam tomorrow. I do promise to work hard afterwards, Amen.” My eyes were so heavy that I could hardly open them a few minutes later, with my head on the desk, I fell asleep.

    Researchers at Brigham found about one in five teenagers now have some degree of hearing damage. The researchers did not say why hearing loss has risen, but other experts have strong suspicions. One likely culprit, they say, is MP3 players.

    An MP3 player can be dangerous to hearing when its decibel level is turned up too high. High-decibel sounds can damage nerve endings, called hair cells. If a sound is loud enough, the damage can be permanent. A loud sound can shake the membrane (薄膜) on which the hair cells sit- “like an earthquake”. That shake can break or even uproot hair cells. When that happens, the hair cells are finished. Human ears cannot regrow hair cells. Therefore, when listening to an MP3 player, set a volume limit and avoid exposure to loud sounds.

    On the other hand, the loudness of today's music may not be totally under your control. Music companies have been purposely turning up the volume. It's a trend called the fight for loudness.

    Play a CD from the 1990s. Then play a newly released tune. Don't touch the volume control. You'll probably notice that the new CD sounds louder than the old one. Why? Sound engineers who create CDs are using dynamic range compression (压缩), a technology that makes the quiet parts of a song louder and the loud parts quieter. The overall effect of compression is a louder recording.

    Many musicians and sound engineers aren't pleased. They say that compression is driving down the quality of today, s music, making it sound flat and blaring. Gray Hobish, a sound engineer, explains that music should be a combination of loudness and softness. But music companies want to make music louder so it will stand out. That's important in the competition among recording companies.

    What about listeners? Many teenagers listen to music on the go in noisy places and through headphones, all of which reduce sound quality. So young listeners may not notice the poorer quality of modem recordings. “To their ears,” says Hobish, “the music sounds fine. And they are not aware of the hidden threat of the music they are enjoying.”

    The Great Pyramid(金字塔)was built nearly 5,000 years ago for a king called Khufu. It is on the west bank of the Nile River. In fact, all the pyramids along the Nile River are on its west bank. The ancient Egyptians thought of the rising of the sun as the beginning of life and the setting of the sun as the end of life. This is why their bodies were buried on the west of the Nile.

    It is very hard to realize just how big the Great pyramid is. It has over 2,000,000 pieces of stones. Most of these big stones weigh two and a half tons each. Some even weigh fifteen tons. Without machinery, the ancient Egyptians cut and moved and lifted each of these stones. Almost all the stones came from the east bank of the Nile, and they were taken across the river in boat. It took more than 100,000 people twenty years to build the Great Pyramid.

    The Great Pyramid is over 450 feet high today. Each of the sides of the Pyramid is 755 feet long. It takes about twenty minutes to walk all the way around it.

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    There's a new frontier in 3D printing that's beginning to come into focus: food. Recent development has made possible machines that print, cook, and serve foods on a mass scale. And the industry isn't stopping there.

Food production

    With a 3D printer, a cook can print complicated chocolate sculptures and beautiful pieces for decoration on a wedding cake. Not everybody can do that — it takes years of experience, but a printer makes it easy. A restaurant in Spain uses a Foodini to "re-create forms and pieces" of food that are "exactly the same," freeing cooks to complete other tasks. In another restaurant, all of the dishes and desserts it serves are 3D-printed, rather than farm to table.

Sustainability(可持续性）

    The global population is expected to grow to 9.6 billion by 2050, and some analysts estimate that food production will need to be raised by 50 percent to maintain current levels. Sustainability is becoming a necessity. 3D food printing could probably contribute to the solution. Some experts believe printers could use hydrocolloids (水解胶体) from plentiful renewables like algae(藻类) and grass to replace the familiar ingredients(烹饪原料). 3D printing can reduce fuel use and emissions. Grocery stores of the future might stock "food" that lasts years on end, freeing up shelf space and reducing transportation and storage requirements.

Nutrition

    Future 3D food printers could make processed food healthier. Hod Lipson, a professor at Columbia University, said, "Food printing could allow consumers to print food with customized nutritional content, like vitamins. So instead of eating a piece of yesterday's bread from the supermarket, you'd eat something baked just for you on demand."

Challenges

    Despite recent advancements in 3D food printing, the industry has many challenges to overcome. Currently, most ingredients must be changed to a paste(糊状物) before a printer can use them, and the printing process is quite time-consuming, because ingredients interact with each other in very complex ways. On top of that, most of the 3D food printers now are restricted to dry ingredients, because meat and milk products may easily go bad. Some experts are skeptical about 3D food printers, believing they are better suited for fast food restaurants than homes and high-end restaurants.

Millions of people crowded onto trains, airplanes and buses across China last week. They were hurrying home, to be with their families for China's most important holiday, Chinese New Year. More than one billion people around the world are celebrating the New Year.

History Behind the Holiday

The Chinese New Year is celebrated at the second new moon after the winter solstice (冬至). (The winter solstice is one of the two times of the year when the sun is at its greatest distance from the equator. It is also the shortest day of the year. ) According to an ancient legend, Buddha asked all the animals to meet him on Chinese New Year. 12 animals came, and Buddha named a year after each animal. The animals were: the mouse, ox, tiger, rabbit, dragon, snake, horse, goat, monkey, rooster, dog and pig.

A Good Year to Be a Pig

Buddha announced that people born in each animal's year would have some of that animal's personality. If you were born in 1959, 1971, 1983 or 1995, you were born in the year of the Pig. People who were born in these years are believed to be polite, honest, hardworking and loyal. They are also supposed to be lucky, which is why many Chinese like to have babies in a Pig year. They are said to get along best with people born under the year of the Rabbit, Goat, Tiger, Dragon, Horse and Dog.

Festivals, Lions and Feasts

On Chinese New Year's Eve, the Chinese celebrate with fireworks, family gatherings, and feasts. One of the most popular ways to celebrate the holiday is the lion dance. The lion is considered a holy (神圣的) animal. During celebrations, dancers dressed as lions (or holding up elaborate paper lions in the air) perform to bring good luck to the people they visit at their homes or businesses. People often wear in red, which symbolizes fire. Legend has it that fire can drive away bad luck. The 15­day New Year season is celebrated with firecrackers, dragon dances and visits to friends and relatives. The celebrations end with the Lantern Festival, when brightly colored lanterns are hung in parks around China.

Professor Zhang Liangren from the School of History at Nanjing University has found a unique and engaging way to transmit historical and archaeological knowledge to the public—through food vlogs. His approach, combining culinary （食物的） delights with fascinating historical insights, has taken China's social media by storm, attracting a wide audience and gathering praise for its innovative method of storytelling.

Before digging into food vlogging, Professor Zhang Liangren usually dined at the school cafeteria or restaurants near his community. However, since he started making food vlogs in the summer of 2023, he has been exploring the world extensively, dining at a variety of restaurants that were previously unknown to him. Zhang Liangren frankly admits that he is far from being a qualified "foodie": He enjoys good food, but has not yet reached the point of searching everywhere for it. What truly led him onto the path of a food vlogger was his passion for archaeology. While watching Zhang taste the food, viewers can listen to him explaining the historical stories behind the dishes. Although the food cannot be immediately tasted, the spiritual nourishment （营养） of archaeology has satisfied the taste buds （味蕾） of netizens, who have expressed their satisfaction.

Speaking of the situation at the beginning of filming, Zhang Liangren frankly admitted, "Because I rarely did these things before, I was quite uncomfortable in front of the camera at first. My Mandarin was not very good either, so my speech and movements were very awkward. But gradually, I got used to it, and overall, it's much better than before."

As for which places he prefers to visit for check-ins, Zhang Liangren states that he prefers shops with a certain level of fame, "It must be down-to-earth, the kind of place that caters to the common people." He mentioned that he usually chooses small stands or shops with a long history and good reputation. Sometimes he also selects based on festivals, tasting the food while narrating the methods of preparation and the cultural significance behind the dishes.