题目内容：

    Maple syrup (枫糖浆) is a sweetener from maple tree sap (树汁). Many people use it in baking in place of sugar or other sweeteners, some use it in tea instead of honey and it is frequently used as a topping for pancakes, waffles, and other breakfast foods. Since true maple syrup is rather expensive, a wide range of false maple syrup exist.

This sweetener originated in the northeast region of North America, and it is in this region that most of the world’s maple syrup is still produced. Vermont, New Hampshire Maine, and the eastern portion of Canada are all known for their fine syrup, each with slightly different flavor qualities.

This sweetener is produced by tapping maple trees to release and collect their sap. A tree's sap is the liquid that, much like blood in animals, carries water and food to different parts of the tree to keep it nourished. A mature maple produces about ten gallons of sap in a given season, after which the tree will wall off the channel that has been tapped, so that a new tap has to be drilled the next season. Maples are not tapped for syrup until they are at least 40 years old and have reached a certain size, to ensure that no harm comes to the tree through the tapping process .

An immense amount of sap is required to produce maple syrup because the watery sap must be reduced to achieve the proper thickness and taste. Although the exact amount depends on the sweetness of the sap, in general it takes about 40 times as much maple sap to produce a portion of syrup. This may be further reduced to create thicker delicacies, such as maple butter, maple cream , and maple sugar.

In the Us, there are grade A and Grade B syrups, with three sub-divisions of Grade A: light amber, medium amber, and dark amber. Grade B is even darker than Grade A dark amber. Many people assume that the grading system is also indicative of quality, but in reality, it only helps to differentiate the color and taste of the syrup, which is a matter of personal preference. The tastes are different, but to say one is objectively “better” than another would be incorrect.

1.What do we know about the maple syrup from the first two paragraphs?

A.It can be a substitute of sugar and honey.

B.It varies greatly in flavor qualities.

C.It is produced in the northeast of the US.

D.It is too expensive to gain popularity.

2.The underlined word "nourished" in paragraph 3 can be replaced by “__________”.

A.warm. B.healthy.

C.complete. D.mature.

3.Why is a large amount of sap needed?

A.Because it is widely used in most delicacies.

B.Because it helps to protect old trees from harm.

C.Because it needs to be concentrated to make maple syrup.

D.Because the more sap is used, the better maple syrup tastes.

4.What's the main purpose of writing the text?

A.To teach people how to make maple syrup.

B.To attract more people to buy maple syrup.

C.To introduce basic knowledge of maple syrup.

D.To help people choose maple syrup of good quality.