写作建议
2017-06-20 09:22
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1. 第一段
It has been observed for some time that bread in Austria does not satisfy the demands of non-Austria people living there. When asked, a typical person describes it as dry, hard and far too complicated in composition. As the bread was deemed to be inedible by the majority of non-Austrian citizens, and as they make out more than 60% of the population, measures had to be taken. This is why we tried to find a new ingredient that would alleviate this problem, making the bread more edible for a wider spectrum of people. This quality we were trying to introduce was termed “fluffiness”, meaning light or airy.
推敲用词
用逻辑词汇连接
It has been observed for some time that bread in Austria does not satisfy the demands of non-Austria residents. When asked, a typical person describes it as dry, hard and far too complicated in composition. The majority of non-Austrian residents, who make up more than 60% of the population, deemed the bread to be inedible. Therefore, we tried to find a new ingredient that would alleviate this problem, making the bread more edible for a broader spectrum of people. The quality we were trying to introduce was termed “fluffiness”, meaning lightness or airiness.
参考文献
Tim Skern: 《Writing Scientific English: A Workbook》
It has been observed for some time that bread in Austria does not satisfy the demands of non-Austria people living there. When asked, a typical person describes it as dry, hard and far too complicated in composition. As the bread was deemed to be inedible by the majority of non-Austrian citizens, and as they make out more than 60% of the population, measures had to be taken. This is why we tried to find a new ingredient that would alleviate this problem, making the bread more edible for a wider spectrum of people. This quality we were trying to introduce was termed “fluffiness”, meaning light or airy.
推敲用词
用逻辑词汇连接
It has been observed for some time that bread in Austria does not satisfy the demands of non-Austria residents. When asked, a typical person describes it as dry, hard and far too complicated in composition. The majority of non-Austrian residents, who make up more than 60% of the population, deemed the bread to be inedible. Therefore, we tried to find a new ingredient that would alleviate this problem, making the bread more edible for a broader spectrum of people. The quality we were trying to introduce was termed “fluffiness”, meaning lightness or airiness.
参考文献
Tim Skern: 《Writing Scientific English: A Workbook》
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