Ⅰ. 次の英文を読んで、下の間に答えよ。
Early in the pandemic, Julie Van Rosendaal started to notice
something (1) about the butter she was using in her cooking and
baking. It seemed harder than it used to be.
Van Rosendaal has a food blog (2) DinnerWith.Julie.com. She
talks about food on CBC radio and writes about it in magazines and
newspapers.
Before, when she left butter out of the fridge, it used to go soft; it
was easy to spread on bread. (3) these days, she noticed that if she
wanted soft butter, she had to put it in the microwave. If she used it
right out of the cupboard, it would tear holes in her bread.
Was her kitchen too chilly? Or had something about Canadian butter
changed?
On Feb. 5, Van Rosendaal posted her suspicions on social media.
More than a thousand people on Facebook and hundreds on Twitter
commented that they had been noticing the ( 4 ) thing.
The answer seems to be that Canadian dairy cows, which produce
the milk that is made into Canadian butter, (5) likely being fed
more palm oil fats in their feed than before,
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As more people began doing more baking and bread making during
the pandemic, the demand for butter went up. Using palm fats in
livestock feed can increase the amount of milk cows produce, which
helps farmers to meet the increased demand for ( 6 ).
Some people don't want palm fats in their diet, because they say it
isn't heart-healthy. (7) say it changes the taste and texture of
