The Cambridge Science Festival Curiosity Challenge

                                                                        Dare to Take the Curiosity Challenge!

    The Cambridge Science Festival (CSF) is pleased to in form you of the sixth annual Curiosity Challenge. The challenge invites, even dares school students between the ages of 5 and 14 to create artwork or a piece of writing that shows their curiosity how it inspires them to explore their world.

    Students are being dared to draw apicture, write an article, take a photo or write a poem that shows what they are curious about. To enter the challenge, all artwork or pieces of writing should be sent to the Cambridge Science Festival, MIT Museum, 265 Mass Avenue,

Students who enter the Curiosity Challenge and are selected as winners will be honor at a special ceremony during the CSF on Sunday, April 21^st. Guest speakers will also present prizes to the students. Winning entries will be published in a book. Student entries will exhibited and prizes will be given. Families of those whotake part will be included in celebration and brunch will be served.

    Between March 10^th and March15h, each winner will be given the specifics of the closing ceremony and the Curiosity Challenge celebration. The program guidelines and other related information are available at :http:// cambridge science festival.org.

    If you are hungry, what do you do? Grab a piece of your favorite meal and stay quiet after that? Just like your stomach,even your mind is hungry.But it never lets you know,because you keep it.busy thinking about your dream lover,favorite star and many such absurd things.So it silently began to pay careful attention to your needs and never let itself grow.When mind loosens its freedom to grow,creativity gets a full stop.

    This might be the reason why we all sometimes think "What happens next?","Why can't I think?","Why am I always given the difficult problems?"Well this is the result of our own karma（宿命）of using our brain for thinking of not-so-worthy things.

    Hunger of the mind can be actually settled through extensive reading.Now why reading and not watching TV? Because reading has been the most educative tool used by us right from the childhood.Just like that to develop other aspects of our life, we have to take help of reading.You have innumerable number of books in this world which will answer all your "How to?" questions.Once you read a book, you just don't run your eyes through the lines, but even your mind decodes（解码）it and explains it to you.The interesting part of the book is stored in your mind as a seed.

    Now this seed is unknowingly used by you in your future to develop new ideas.The same seed if used many times, can help you link and relate a lot of things, of which you would have never thought of in your wildest dreams! This is nothing but creativity.The more the number of books you read, the more your mind will open up.Also this improves your speaking skills to a large extent and also makes a significant contribution to your vocabulary.Within no time you start speaking English or any language fluently with your friends or other people and you never seem to run out of the right words at the right time.

根据短文内容，选择最佳答案，并将选定答案的字母标号填在题前括号内。

    The Chinese invented paper in 105 A. D. They mixed the bark of a tree and rags (破布) with water, put a screen into the mixture, and lifted out a thin piece of wet paper. They dried the paper in the sun.

    The Chinese kept their secret of how to make paper until a war with Muslims in the ninth century. The art of papermaking soon spread throughout the Muslim world.

    The Mayan Indians in Central America and Pacific Islanders also discovered how to make paper, but their knowledge never spread to the rest of the world.

    For centuries, all paper was made by hand. Rags were the main material. Then a French scientist discovered that people could make paper from wood, too. Finally, in the eighteenth century. a Frenchman invented a machine to make paper from wood.

    Far from the land of Antarctica (南极洲), a huge shelf of ice meets the ocean. At the underside of the shelf there lives a small fish, the Antarctic cod.

    For forty years scientists have been curious about that fish. How does it live where most fish would freeze to death? It must have some secret. The Antarctic is not a comfortable place to work and research has been slow. Now it seems we have an answer.

    Research was begun by cutting holes in the ice and catching the fish. Scientists studied the fish's blood and measured its freezing point.

The fish were taken from seawater that had a temperature of -1.88℃ and many tiny pieces of ice floating in it. The blood of the fish did not begin to freeze until its temperature was lowered to

-2.05℃. That small difference is enough for the fish to live at the freezing temperature of the ice-salt mixture.

    The scientists' next research job was clear: Find out what in the fish's blood kept it from freezing. Their search led to some really strange thing made up of a protein (蛋白质) never before seen in the blood of a fish. When it was removed, the blood froze at seawater temperature. When it was put back, the blood again had its antifreeze quality and a lowered freezing point.

    Study showed that it is an unusual kind of protein. It has many small sugar molecules（分子）held in special positions within each big protein molecule. Because of its sugar content, it is called a glycoprotein. So it has come to be called the antifreeze fish glycoprotein, or AFGP.

    One morning while Officer Vogel was on his coffee break in a restaurant, a man ran in a yelled. “Officer! A little kid is driving a car down the street!"

    He ran out at once and saw a cargoing slowly--about 25 miles an hour--but it wasn't going very straight. He jumped into his police car and followed it. When the car was stopped, Officer Vogel looked inside. The driver was a little boy. His name was Rocco Morabiro and he was 5. In the back seat was his two-year-old sister. Both children were crying.

    "I want my mummy!" the boy cried. "But she can't get here. I have the car.” Then he had an idea. "Just a minute." he told Officer Vogel. "I can drive. I'll go to get her.”

    “No!" Officer Vogel said. “You stay with me!" Then he drove them to the police station and he called their mother. They had many questions for Rocco. The first question was: "Where did you get the car keys?"

    Rocco said. “From the top of the refrigerator." At seven that morning Rocco's father was at work and his mother was sleeping, Rocco saw the keys on top of the refrigerator. He climbed up on a chair, and took the keys.

    Rocco got into the car and started the engine. When Rocco's sister heard the engine, she ran to the car and cried. She wanted to go with him.

It was 7 a. m.—rush hour—so there was much traffic. Rocco drove one mile in heavy traffic. Then Officer Vogel stopped him.

    Newspapers and TV stations heard about Rocco, and a lot of reporters went to his house. One reporter asked Rocco, “What do you want to be when you grow up?"

    “A truck driver," he said, smiling.

    NAIROBI­Tin Tin, a Chinese restaurant located in central Nairobi, has been serving local Kenyans for nearly four decades with its delicious dishes and unique cultural background.

   "This is a restaurant definitely worth a try," said Steven, a local resident in his 30s. "It has provided Chinese food since my grandfather's time."

    According to Henry Tin, the restaurant owner, Tin Tin was established in 1978 at the heart of the Nairobi Central Business District, upholding Chinese cuisines while adapting to Kenyan preferences.

    For years, it has become a defining part of the city's landmark­Kenya International Conference Center­attracting lots of office workers nearby and even presidential customers.

   "The former president of Kenya, Moi, was a very good customer for us. He came almost always in cash. Then former president Mwai Kibaki and now president Uhuru. They all like to enjoy our food," Tin said.

    Danis, an office worker of an insurance company near the KICC says he is a frequenter of the restaurant.

   "It is the only Chinese restaurant in the highly competitive downtown area. Besides, its food has been adapted to our taste," Danis said, "My favorite dishes are fried shrimp and fried pork, which you can also find in a Kenyan restaurant."

   "High­quality food consistently served over the decades has helped maintain loyal customers," Enoch Kivunaga said, at Tin Tin.

   "My experience depends on the customers. If I cook good food, they always come back, whether they are presidents or ministers," he said.

    Tin said he speaks Swahili well and perfectly pronounces local names, which shows the Chinese culture and its Kenyan counterpart are quickly combining. "I am a Kenyan Chinese. I love both great countries."