Kumpulan Soal Pilihan Ganda Terupdate PAS Bahasa Inggris Kelas 11 SMA MA SMK Full Kunci Jawaban UAS Semester 2

- 6 Juni 2022, 09:15 WIB

 

MANTRA SUKABUMI - Inilah kumpulan soal dan kunci jawaban UAS pilihan ganda Bahasa Inggris kelas 11 SMA MA SMK semester 2.

Jelang pelaksanaan UAS Bahasa Inggris kelas 11 SMA MA SMK di semester 2 ini, adik-adik tentunya harus mempersiapkan diri sebelum menghadapinya.

Dengan adanya soal dan kunci jawaban UAS Bahasa Inggris kelas 11 SMA MA SMK ini diharapkan dapat membantu persiapan adik-adik.

Baca Juga: Bank Soal PAT Matematika Kelas 11 SMA Semester 2, Kisi-kisi Kunci Jawaban PAS Standar K13

Seluruh soal PAS Bahasa Inggris kelas 11 SMA MA SMK ini berdasarkan standar Kurikulum 2013 dan hanya terdiri dari 10 soal pilihan ganda.

Sebagaimana dilansir mantrasukabumi.com dari buku.kemdikbud.go.id pada Senin, 6 Juni 2022, berikut soal dan kunci jawaban UAS Bahasa Inggris kelas 11 SMA MA SMK semester 2.

Text 1 The following text is for questions no 1 – 7

Gelatin is a protein substance that comes from the skins and bones of animals. Most people know it as the substance used to make a jellylike salad or dessert. Not only is it useful in making these foods, but it is also beneficial to the consumer because of its high protein content. Gelatin is also commonly used in the photographic industry and in making medicinal capsules.

The process for producing gelatin is a long and complex one. In the processing of gelatin made from bones, which varies slightly from that of gelatin make from skin, the grease first must be eliminated. Then, the bones are soaked in a solution of hydrochloric acid in order to rid them of minerals and are washed several ties in water. Next, the bones are placed in distilled water, heated to over 90oF for a few hours, placed in fresh distilled water, and then heated again at a little over 100oF. A fluid forms from this heating, and it is concentrated, chilled, and sliced. Finally, it is dried and ground. In its final form, gelatin is white, tasteless, and odorless.

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Editor: Encep Faiz


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