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The five senses of the body include sight, hearing, taste, smell, and touch. Human beings and most other animals use the five senses to help them live and experience the world around them. The senses also help people to learn, protect themselves, and to enjoy the differences between foods, sounds, and other experiences a person has in life. The senses also work together to give you a clear picture of the activities around you.

The first sense is sight, which depends on the eyes. People use their eyes to see the people, objects, and other items around them. Of course, the sense of sight is also helpful for reading, traveling, driving, and moving from place to place each day. Inside the eye there are special lenses that take in light to help people see things. If it is too dark, a person will have trouble seeing. The eyes can also adjust to the amount of light available. Many people, though, young and old, may also need glasses to help them see clearly. Some people may be able to see things up close, but not far away, which means they are nearsighted. If a person can see far away but not up close, they are farsighted. If a person is blind, there are special books written in braille which helps them feel the raised letters. Some blind people also have special dogs to help guide them from place to place in their home and when they go places.

The second sense, hearing, depends on the ears. There are actually three parts of the ear, the outer ear, middle ear, and the inner ear. The outer ear is the part other people can see. The outer ear catches the sound waves as they travel to the person and then sends them into the ear. The outer ear acts like a funnel collecting the different sounds a person experiences. The middle ear contains the eardrum and several bones which transfers sound from the outer ear to the inner ear. The inner ear consists of tubes and passages that takes the sound vibrations and sends them to your brain for understanding. [A]

The third sense, smell, depends on your nose. Inside the nose there is a substance that takes the fumes of an odor and then sends it to the brain. If a person gets a cold the sense of smell may not be as strong. The nose also helps clean the air a person breathes by filtering it. Inside the nose there are tiny hairs, called cilia, which act as cleaners to help keep substances in the air from entering a person's body through the nose. In addition, the nose affects the way a person speaks. If a person holds their nose while speaking, their voice will sound different. Smell also helps with the sense of taste. As a person tastes the food in their mouth, the aroma of the food enters a person's nose. [B]

The next sense, feeling, or touch, can be experienced throughout the entire body through a person's skin. Some parts of the body are more sensitive to touch than other parts. The skin has parts in it that collect information and sends it the brain. Most of a person's feeling is done by the hands. In addition, when a person has a stomach ache or feel other kinds of pain, the sense of touch is working from inside the body. [C]

The final sense, taste, comes from the taste buds on a person's tongue. As stated earlier, the sense of smell also affects the sense of taste. The tongue tastes four different flavors: salty, sweet, sour, and bitter. Many foods a person eats may be a combination of the four main flavors. The tongue can also feel whether something in a person's mouth is hot, cold, creamy, crunchy, or dry.

In summary, the five senses are sight, hearing, smell, feeling, and taste. [D]

What is the title of the text?

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Antioxidants are substances - artificial or natural - that prevent and slow cell and tissue damage by attacking free radicals, which are molecules that have an unpaired electron. Free radicals are natural byproducts of our metabolism and are also generated in response to environmental stressors, such as exposure to pollution, X-rays or cigarette smoke. In high quantities, free radicals can cause oxidative stress, which is when the body has too many free radicals that start to destroy DNA, fatty tissue and proteins. [A]

Unlike free radicals, antioxidants have extra electrons. This means that they can pass their surplus electrons to free radicals, stabilizing the free radicals so they can no longer damage the body's cells and tissues. In doing so, antioxidants ward off or slow oxidative stress, preventing serious illnesses. Oxidative stress has been linked with illnesses such as cancer, heart disease and some neurodegenerative diseases, including Alzheimer's and Parkinson's disease. The best way to increase antioxidants in the body and maintain a healthy balance of free radicals is to incorporate antioxidant-rich foods into your diet. [B]

The term “antioxidant” is often used to describe different foods, but it more accurately describes chemical property. Any substance that can strip free radicals of their damaging properties is considered an antioxidant. Researchers have discovered hundreds of substances that fit the antioxidant description, and there are perhaps thousands more. Vitamin C and vitamin E are two of the most common antioxidants found in food. In addition to fighting free radicals, vitamin C supports the immune system and helps repair bones, teeth and cartilage. Vitamin E is a powerful tool in maintaining eye health, producing hormones that regulate blood pressure and repairing muscles after exercise. Carotenoids- a class of compounds found in fruits and vegetables that are red, orange and yellow - are also well-known antioxidants.

Antioxidant carotenoids include beta-carotene, lycopene, lutein and zeaxanthin. However, taking high doses of some carotenoid supplements, such as beta-carotene. Can increase health risks, such as an increased chance of lung cancer in smokers. [C]

Antioxidants are most often in fruits, vegetables and legumes, although they can be found in almost every food group. Fruits contains essential nutrients such as potassium, fibre and folate - nutrients that help maintain blood pressure, lower cholesterol and repair body tissues. Blueberries, cranberries, apples, strawberries and more are all filled with antioxidants. Dried fruits - although often high in processed sugars - have a higher antioxidant ratio than fresh fruits, since they lose mass from water. They act as quick antioxidant fuel due to their high concentration of antioxidants. Carotenoids are found in red, orange or yellow vegetables. Many green vegetables such as kale, broccoli and spinach are excellent sources of antioxidants, namely quercetin and lutein. [D]

The word "fit" is closest in meaning to________.

Read the message and choose the best answer.

Antioxidants are substances - artificial or natural - that prevent and slow cell and tissue damage by attacking free radicals, which are molecules that have an unpaired electron. Free radicals are natural byproducts of our metabolism and are also generated in response to environmental stressors, such as exposure to pollution, X-rays or cigarette smoke. In high quantities, free radicals can cause oxidative stress, which is when the body has too many free radicals that start to destroy DNA, fatty tissue and proteins. [A]

Unlike free radicals, antioxidants have extra electrons. This means that they can pass their surplus electrons to free radicals, stabilizing the free radicals so they can no longer damage the body's cells and tissues. In doing so, antioxidants ward off or slow oxidative stress, preventing serious illnesses. Oxidative stress has been linked with illnesses such as cancer, heart disease and some neurodegenerative diseases, including Alzheimer's and Parkinson's disease. The best way to increase antioxidants in the body and maintain a healthy balance of free radicals is to incorporate antioxidant-rich foods into your diet. [B]

The term “antioxidant” is often used to describe different foods, but it more accurately describes chemical property. Any substance that can strip free radicals of their damaging properties is considered an antioxidant. Researchers have discovered hundreds of substances that fit the antioxidant description, and there are perhaps thousands more. Vitamin C and vitamin E are two of the most common antioxidants found in food. In addition to fighting free radicals, vitamin C supports the immune system and helps repair bones, teeth and cartilage. Vitamin E is a powerful tool in maintaining eye health, producing hormones that regulate blood pressure and repairing muscles after exercise. Carotenoids- a class of compounds found in fruits and vegetables that are red, orange and yellow - are also well-known antioxidants.

Antioxidant carotenoids include beta-carotene, lycopene, lutein and zeaxanthin. However, taking high doses of some carotenoid supplements, such as beta-carotene. Can increase health risks, such as an increased chance of lung cancer in smokers. [C]

Antioxidants are most often in fruits, vegetables and legumes, although they can be found in almost every food group. Fruits contains essential nutrients such as potassium, fibre and folate - nutrients that help maintain blood pressure, lower cholesterol and repair body tissues. Blueberries, cranberries, apples, strawberries and more are all filled with antioxidants. Dried fruits - although often high in processed sugars - have a higher antioxidant ratio than fresh fruits, since they lose mass from water. They act as quick antioxidant fuel due to their high concentration of antioxidants. Carotenoids are found in red, orange or yellow vegetables. Many green vegetables such as kale, broccoli and spinach are excellent sources of antioxidants, namely quercetin and lutein. [D]

According to the passage, which antioxidant is especially good for people who do a lot of physically demanding activities?

Read the message and choose the best answer.

Antioxidants are substances - artificial or natural - that prevent and slow cell and tissue damage by attacking free radicals, which are molecules that have an unpaired electron. Free radicals are natural byproducts of our metabolism and are also generated in response to environmental stressors, such as exposure to pollution, X-rays or cigarette smoke. In high quantities, free radicals can cause oxidative stress, which is when the body has too many free radicals that start to destroy DNA, fatty tissue and proteins. [A]

Unlike free radicals, antioxidants have extra electrons. This means that they can pass their surplus electrons to free radicals, stabilizing the free radicals so they can no longer damage the body's cells and tissues. In doing so, antioxidants ward off or slow oxidative stress, preventing serious illnesses. Oxidative stress has been linked with illnesses such as cancer, heart disease and some neurodegenerative diseases, including Alzheimer's and Parkinson's disease. The best way to increase antioxidants in the body and maintain a healthy balance of free radicals is to incorporate antioxidant-rich foods into your diet. [B]

The term “antioxidant” is often used to describe different foods, but it more accurately describes chemical property. Any substance that can strip free radicals of their damaging properties is considered an antioxidant. Researchers have discovered hundreds of substances that fit the antioxidant description, and there are perhaps thousands more. Vitamin C and vitamin E are two of the most common antioxidants found in food. In addition to fighting free radicals, vitamin C supports the immune system and helps repair bones, teeth and cartilage. Vitamin E is a powerful tool in maintaining eye health, producing hormones that regulate blood pressure and repairing muscles after exercise. Carotenoids- a class of compounds found in fruits and vegetables that are red, orange and yellow - are also well-known antioxidants.

Antioxidant carotenoids include beta-carotene, lycopene, lutein and zeaxanthin. However, taking high doses of some carotenoid supplements, such as beta-carotene. Can increase health risks, such as an increased chance of lung cancer in smokers. [C]

Antioxidants are most often in fruits, vegetables and legumes, although they can be found in almost every food group. Fruits contains essential nutrients such as potassium, fibre and folate - nutrients that help maintain blood pressure, lower cholesterol and repair body tissues. Blueberries, cranberries, apples, strawberries and more are all filled with antioxidants. Dried fruits - although often high in processed sugars - have a higher antioxidant ratio than fresh fruits, since they lose mass from water. They act as quick antioxidant fuel due to their high concentration of antioxidants. Carotenoids are found in red, orange or yellow vegetables. Many green vegetables such as kale, broccoli and spinach are excellent sources of antioxidants, namely quercetin and lutein. [D]

Which serve as the best title for the last paragraph?

Read the message and choose the best answer.

Antioxidants are substances - artificial or natural - that prevent and slow cell and tissue damage by attacking free radicals, which are molecules that have an unpaired electron. Free radicals are natural byproducts of our metabolism and are also generated in response to environmental stressors, such as exposure to pollution, X-rays or cigarette smoke. In high quantities, free radicals can cause oxidative stress, which is when the body has too many free radicals that start to destroy DNA, fatty tissue and proteins. [A]

Unlike free radicals, antioxidants have extra electrons. This means that they can pass their surplus electrons to free radicals, stabilizing the free radicals so they can no longer damage the body's cells and tissues. In doing so, antioxidants ward off or slow oxidative stress, preventing serious illnesses. Oxidative stress has been linked with illnesses such as cancer, heart disease and some neurodegenerative diseases, including Alzheimer's and Parkinson's disease. The best way to increase antioxidants in the body and maintain a healthy balance of free radicals is to incorporate antioxidant-rich foods into your diet. [B]

The term “antioxidant” is often used to describe different foods, but it more accurately describes chemical property. Any substance that can strip free radicals of their damaging properties is considered an antioxidant. Researchers have discovered hundreds of substances that fit the antioxidant description, and there are perhaps thousands more. Vitamin C and vitamin E are two of the most common antioxidants found in food. In addition to fighting free radicals, vitamin C supports the immune system and helps repair bones, teeth and cartilage. Vitamin E is a powerful tool in maintaining eye health, producing hormones that regulate blood pressure and repairing muscles after exercise. Carotenoids- a class of compounds found in fruits and vegetables that are red, orange and yellow - are also well-known antioxidants.

Antioxidant carotenoids include beta-carotene, lycopene, lutein and zeaxanthin. However, taking high doses of some carotenoid supplements, such as beta-carotene. Can increase health risks, such as an increased chance of lung cancer in smokers. [C]

Antioxidants are most often in fruits, vegetables and legumes, although they can be found in almost every food group. Fruits contains essential nutrients such as potassium, fibre and folate - nutrients that help maintain blood pressure, lower cholesterol and repair body tissues. Blueberries, cranberries, apples, strawberries and more are all filled with antioxidants. Dried fruits - although often high in processed sugars - have a higher antioxidant ratio than fresh fruits, since they lose mass from water. They act as quick antioxidant fuel due to their high concentration of antioxidants. Carotenoids are found in red, orange or yellow vegetables. Many green vegetables such as kale, broccoli and spinach are excellent sources of antioxidants, namely quercetin and lutein. [D]

The sentence "This is where antioxidants can save the day." can best fit which of the numbered spaces in the passage.

Read the message and choose the best answer.

Antioxidants are substances - artificial or natural - that prevent and slow cell and tissue damage by attacking free radicals, which are molecules that have an unpaired electron. Free radicals are natural byproducts of our metabolism and are also generated in response to environmental stressors, such as exposure to pollution, X-rays or cigarette smoke. In high quantities, free radicals can cause oxidative stress, which is when the body has too many free radicals that start to destroy DNA, fatty tissue and proteins. [A]

Unlike free radicals, antioxidants have extra electrons. This means that they can pass their surplus electrons to free radicals, stabilizing the free radicals so they can no longer damage the body's cells and tissues. In doing so, antioxidants ward off or slow oxidative stress, preventing serious illnesses. Oxidative stress has been linked with illnesses such as cancer, heart disease and some neurodegenerative diseases, including Alzheimer's and Parkinson's disease. The best way to increase antioxidants in the body and maintain a healthy balance of free radicals is to incorporate antioxidant-rich foods into your diet. [B]

The term “antioxidant” is often used to describe different foods, but it more accurately describes chemical property. Any substance that can strip free radicals of their damaging properties is considered an antioxidant. Researchers have discovered hundreds of substances that fit the antioxidant description, and there are perhaps thousands more. Vitamin C and vitamin E are two of the most common antioxidants found in food. In addition to fighting free radicals, vitamin C supports the immune system and helps repair bones, teeth and cartilage. Vitamin E is a powerful tool in maintaining eye health, producing hormones that regulate blood pressure and repairing muscles after exercise. Carotenoids- a class of compounds found in fruits and vegetables that are red, orange and yellow - are also well-known antioxidants.

Antioxidant carotenoids include beta-carotene, lycopene, lutein and zeaxanthin. However, taking high doses of some carotenoid supplements, such as beta-carotene. Can increase health risks, such as an increased chance of lung cancer in smokers. [C]

Antioxidants are most often in fruits, vegetables and legumes, although they can be found in almost every food group. Fruits contains essential nutrients such as potassium, fibre and folate - nutrients that help maintain blood pressure, lower cholesterol and repair body tissues. Blueberries, cranberries, apples, strawberries and more are all filled with antioxidants. Dried fruits - although often high in processed sugars - have a higher antioxidant ratio than fresh fruits, since they lose mass from water. They act as quick antioxidant fuel due to their high concentration of antioxidants. Carotenoids are found in red, orange or yellow vegetables. Many green vegetables such as kale, broccoli and spinach are excellent sources of antioxidants, namely quercetin and lutein. [D]

Who do you think the article is most likely written for?

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Antioxidants are substances - artificial or natural - that prevent and slow cell and tissue damage by attacking free radicals, which are molecules that have an unpaired electron. Free radicals are natural byproducts of our metabolism and are also generated in response to environmental stressors, such as exposure to pollution, X-rays or cigarette smoke. In high quantities, free radicals can cause oxidative stress, which is when the body has too many free radicals that start to destroy DNA, fatty tissue and proteins. [A]

Unlike free radicals, antioxidants have extra electrons. This means that they can pass their surplus electrons to free radicals, stabilizing the free radicals so they can no longer damage the body's cells and tissues. In doing so, antioxidants ward off or slow oxidative stress, preventing serious illnesses. Oxidative stress has been linked with illnesses such as cancer, heart disease and some neurodegenerative diseases, including Alzheimer's and Parkinson's disease. The best way to increase antioxidants in the body and maintain a healthy balance of free radicals is to incorporate antioxidant-rich foods into your diet. [B]

The term “antioxidant” is often used to describe different foods, but it more accurately describes chemical property. Any substance that can strip free radicals of their damaging properties is considered an antioxidant. Researchers have discovered hundreds of substances that fit the antioxidant description, and there are perhaps thousands more. Vitamin C and vitamin E are two of the most common antioxidants found in food. In addition to fighting free radicals, vitamin C supports the immune system and helps repair bones, teeth and cartilage. Vitamin E is a powerful tool in maintaining eye health, producing hormones that regulate blood pressure and repairing muscles after exercise. Carotenoids- a class of compounds found in fruits and vegetables that are red, orange and yellow - are also well-known antioxidants.

Antioxidant carotenoids include beta-carotene, lycopene, lutein and zeaxanthin. However, taking high doses of some carotenoid supplements, such as beta-carotene. Can increase health risks, such as an increased chance of lung cancer in smokers. [C]

Antioxidants are most often in fruits, vegetables and legumes, although they can be found in almost every food group. Fruits contains essential nutrients such as potassium, fibre and folate - nutrients that help maintain blood pressure, lower cholesterol and repair body tissues. Blueberries, cranberries, apples, strawberries and more are all filled with antioxidants. Dried fruits - although often high in processed sugars - have a higher antioxidant ratio than fresh fruits, since they lose mass from water. They act as quick antioxidant fuel due to their high concentration of antioxidants. Carotenoids are found in red, orange or yellow vegetables. Many green vegetables such as kale, broccoli and spinach are excellent sources of antioxidants, namely quercetin and lutein. [D]

According to the passage, which of the following is true about free radicals?

Read the message and choose the best answer.

Antioxidants are substances - artificial or natural - that prevent and slow cell and tissue damage by attacking free radicals, which are molecules that have an unpaired electron. Free radicals are natural byproducts of our metabolism and are also generated in response to environmental stressors, such as exposure to pollution, X-rays or cigarette smoke. In high quantities, free radicals can cause oxidative stress, which is when the body has too many free radicals that start to destroy DNA, fatty tissue and proteins. [A]

Unlike free radicals, antioxidants have extra electrons. This means that they can pass their surplus electrons to free radicals, stabilizing the free radicals so they can no longer damage the body's cells and tissues. In doing so, antioxidants ward off or slow oxidative stress, preventing serious illnesses. Oxidative stress has been linked with illnesses such as cancer, heart disease and some neurodegenerative diseases, including Alzheimer's and Parkinson's disease. The best way to increase antioxidants in the body and maintain a healthy balance of free radicals is to incorporate antioxidant-rich foods into your diet. [B]

The term “antioxidant” is often used to describe different foods, but it more accurately describes chemical property. Any substance that can strip free radicals of their damaging properties is considered an antioxidant. Researchers have discovered hundreds of substances that fit the antioxidant description, and there are perhaps thousands more. Vitamin C and vitamin E are two of the most common antioxidants found in food. In addition to fighting free radicals, vitamin C supports the immune system and helps repair bones, teeth and cartilage. Vitamin E is a powerful tool in maintaining eye health, producing hormones that regulate blood pressure and repairing muscles after exercise. Carotenoids- a class of compounds found in fruits and vegetables that are red, orange and yellow - are also well-known antioxidants.

Antioxidant carotenoids include beta-carotene, lycopene, lutein and zeaxanthin. However, taking high doses of some carotenoid supplements, such as beta-carotene. Can increase health risks, such as an increased chance of lung cancer in smokers. [C]

Antioxidants are most often in fruits, vegetables and legumes, although they can be found in almost every food group. Fruits contains essential nutrients such as potassium, fibre and folate - nutrients that help maintain blood pressure, lower cholesterol and repair body tissues. Blueberries, cranberries, apples, strawberries and more are all filled with antioxidants. Dried fruits - although often high in processed sugars - have a higher antioxidant ratio than fresh fruits, since they lose mass from water. They act as quick antioxidant fuel due to their high concentration of antioxidants. Carotenoids are found in red, orange or yellow vegetables. Many green vegetables such as kale, broccoli and spinach are excellent sources of antioxidants, namely quercetin and lutein. [D]

How do antioxidants protect the body?