SAT Pastpaper with Solutions

Shed Some Light on the WorkplaceStudies have shown that employees are happier, （1） healthier, and moreproductive when they work in an environment （2）in which temperatures are carefullycontrolled. New buildings may be designed with thesestudies in mind, but many older buildings were not,resulting in spaces that often depend primarily onartificial lighting. While employers may balk at theexpense of reconfiguring such buildings to increase theamount of natural light, the investment has been shownto be well worth it in the long run—for both employeesand employers.For one thing, lack of exposure to natural light has asignificant impact on employees’ health. A studyconducted in 2013 by Northwestern University inChicago showed that inadequate natural light couldresult in eye strain, headaches, and fatigue, as well asinterference with the body’s circadian rhythms. （3）Circadian rhythms, which are controlled by the（4）bodies biological clocks, influence body temperature,hormone release, cycles of sleep and wakefulness, andother bodily functions. Disruptions of circadian rhythmshave been linked to sleep disorders, diabetes, depression,and bipolar disorder. Like any other health problems,these ailments can increase employee absenteeism,which, in turn, （5 ）is costly for employers. Employeeswho feel less than 100 percent and are sleep deprived arealso less prone to work at their maximal productivity.One company in California （6） gained a huge boost in itsemployees’ morale when it moved from an artificially litdistribution facility to one with natural illumination.（7） Artificial light sources are also costly aside fromlowering worker productivity. They typically constituteanywhere from 25 to 50 percent of a building’s energyuse. When a plant in Seattle, Washington, was redesignedfor more natural light, the company was able to enjoyannual electricity cost reductions of $500,000 （8 ）eachyear.Among the possibilities to reconfigure a building’slighting is the installation of full-pane windows to allowthe greatest degree of sunlight to reach office interiors.（9 ）Thus, businesses can install light tubes, （10 ）these arepipes placed in workplace roofs to capture and funnelsunlight down into a building’s interior. Glass walls anddividers can also be used to replace solid walls as a means（11） through distributing natural light more freely.Considering the enormous costs of artificial lighting,both in terms of money and productivity, investment insuch improvements should be a natural choice for businesses.

Shed Some Light on the WorkplaceStudies have shown that employees are happier, （1） healthier, and moreproductive when they work in an environment （2）in which temperatures are carefullycontrolled. New buildings may be designed with thesestudies in mind, but many older buildings were not,resulting in spaces that often depend primarily onartificial lighting. While employers may balk at theexpense of reconfiguring such buildings to increase theamount of natural light, the investment has been shownto be well worth it in the long run—for both employeesand employers.For one thing, lack of exposure to natural light has asignificant impact on employees’ health. A studyconducted in 2013 by Northwestern University inChicago showed that inadequate natural light couldresult in eye strain, headaches, and fatigue, as well asinterference with the body’s circadian rhythms. （3）Circadian rhythms, which are controlled by the（4）bodies biological clocks, influence body temperature,hormone release, cycles of sleep and wakefulness, andother bodily functions. Disruptions of circadian rhythmshave been linked to sleep disorders, diabetes, depression,and bipolar disorder. Like any other health problems,these ailments can increase employee absenteeism,which, in turn, （5 ）is costly for employers. Employeeswho feel less than 100 percent and are sleep deprived arealso less prone to work at their maximal productivity.One company in California （6） gained a huge boost in itsemployees’ morale when it moved from an artificially litdistribution facility to one with natural illumination.（7） Artificial light sources are also costly aside fromlowering worker productivity. They typically constituteanywhere from 25 to 50 percent of a building’s energyuse. When a plant in Seattle, Washington, was redesignedfor more natural light, the company was able to enjoyannual electricity cost reductions of $500,000 （8 ）eachyear.Among the possibilities to reconfigure a building’slighting is the installation of full-pane windows to allowthe greatest degree of sunlight to reach office interiors.（9 ）Thus, businesses can install light tubes, （10 ）these arepipes placed in workplace roofs to capture and funnelsunlight down into a building’s interior. Glass walls anddividers can also be used to replace solid walls as a means（11） through distributing natural light more freely.Considering the enormous costs of artificial lighting,both in terms of money and productivity, investment insuch improvements should be a natural choice for businesses.

Shed Some Light on the WorkplaceStudies have shown that employees are happier, （1） healthier, and moreproductive when they work in an environment （2）in which temperatures are carefullycontrolled. New buildings may be designed with thesestudies in mind, but many older buildings were not,resulting in spaces that often depend primarily onartificial lighting. While employers may balk at theexpense of reconfiguring such buildings to increase theamount of natural light, the investment has been shownto be well worth it in the long run—for both employeesand employers.For one thing, lack of exposure to natural light has asignificant impact on employees’ health. A studyconducted in 2013 by Northwestern University inChicago showed that inadequate natural light couldresult in eye strain, headaches, and fatigue, as well asinterference with the body’s circadian rhythms. （3）Circadian rhythms, which are controlled by the（4）bodies biological clocks, influence body temperature,hormone release, cycles of sleep and wakefulness, andother bodily functions. Disruptions of circadian rhythmshave been linked to sleep disorders, diabetes, depression,and bipolar disorder. Like any other health problems,these ailments can increase employee absenteeism,which, in turn, （5 ）is costly for employers. Employeeswho feel less than 100 percent and are sleep deprived arealso less prone to work at their maximal productivity.One company in California （6） gained a huge boost in itsemployees’ morale when it moved from an artificially litdistribution facility to one with natural illumination.（7） Artificial light sources are also costly aside fromlowering worker productivity. They typically constituteanywhere from 25 to 50 percent of a building’s energyuse. When a plant in Seattle, Washington, was redesignedfor more natural light, the company was able to enjoyannual electricity cost reductions of $500,000 （8 ）eachyear.Among the possibilities to reconfigure a building’slighting is the installation of full-pane windows to allowthe greatest degree of sunlight to reach office interiors.（9 ）Thus, businesses can install light tubes, （10 ）these arepipes placed in workplace roofs to capture and funnelsunlight down into a building’s interior. Glass walls anddividers can also be used to replace solid walls as a means（11） through distributing natural light more freely.Considering the enormous costs of artificial lighting,both in terms of money and productivity, investment insuch improvements should be a natural choice for businesses.

Shed Some Light on the WorkplaceStudies have shown that employees are happier, （1） healthier, and moreproductive when they work in an environment （2）in which temperatures are carefullycontrolled. New buildings may be designed with thesestudies in mind, but many older buildings were not,resulting in spaces that often depend primarily onartificial lighting. While employers may balk at theexpense of reconfiguring such buildings to increase theamount of natural light, the investment has been shownto be well worth it in the long run—for both employeesand employers.For one thing, lack of exposure to natural light has asignificant impact on employees’ health. A studyconducted in 2013 by Northwestern University inChicago showed that inadequate natural light couldresult in eye strain, headaches, and fatigue, as well asinterference with the body’s circadian rhythms. （3）Circadian rhythms, which are controlled by the（4）bodies biological clocks, influence body temperature,hormone release, cycles of sleep and wakefulness, andother bodily functions. Disruptions of circadian rhythmshave been linked to sleep disorders, diabetes, depression,and bipolar disorder. Like any other health problems,these ailments can increase employee absenteeism,which, in turn, （5 ）is costly for employers. Employeeswho feel less than 100 percent and are sleep deprived arealso less prone to work at their maximal productivity.One company in California （6） gained a huge boost in itsemployees’ morale when it moved from an artificially litdistribution facility to one with natural illumination.（7） Artificial light sources are also costly aside fromlowering worker productivity. They typically constituteanywhere from 25 to 50 percent of a building’s energyuse. When a plant in Seattle, Washington, was redesignedfor more natural light, the company was able to enjoyannual electricity cost reductions of $500,000 （8 ）eachyear.Among the possibilities to reconfigure a building’slighting is the installation of full-pane windows to allowthe greatest degree of sunlight to reach office interiors.（9 ）Thus, businesses can install light tubes, （10 ）these arepipes placed in workplace roofs to capture and funnelsunlight down into a building’s interior. Glass walls anddividers can also be used to replace solid walls as a means（11） through distributing natural light more freely.Considering the enormous costs of artificial lighting,both in terms of money and productivity, investment insuch improvements should be a natural choice for businesses.

Shed Some Light on the WorkplaceStudies have shown that employees are happier, （1） healthier, and moreproductive when they work in an environment （2）in which temperatures are carefullycontrolled. New buildings may be designed with thesestudies in mind, but many older buildings were not,resulting in spaces that often depend primarily onartificial lighting. While employers may balk at theexpense of reconfiguring such buildings to increase theamount of natural light, the investment has been shownto be well worth it in the long run—for both employeesand employers.For one thing, lack of exposure to natural light has asignificant impact on employees’ health. A studyconducted in 2013 by Northwestern University inChicago showed that inadequate natural light couldresult in eye strain, headaches, and fatigue, as well asinterference with the body’s circadian rhythms. （3）Circadian rhythms, which are controlled by the（4）bodies biological clocks, influence body temperature,hormone release, cycles of sleep and wakefulness, andother bodily functions. Disruptions of circadian rhythmshave been linked to sleep disorders, diabetes, depression,and bipolar disorder. Like any other health problems,these ailments can increase employee absenteeism,which, in turn, （5 ）is costly for employers. Employeeswho feel less than 100 percent and are sleep deprived arealso less prone to work at their maximal productivity.One company in California （6） gained a huge boost in itsemployees’ morale when it moved from an artificially litdistribution facility to one with natural illumination.（7） Artificial light sources are also costly aside fromlowering worker productivity. They typically constituteanywhere from 25 to 50 percent of a building’s energyuse. When a plant in Seattle, Washington, was redesignedfor more natural light, the company was able to enjoyannual electricity cost reductions of $500,000 （8 ）eachyear.Among the possibilities to reconfigure a building’slighting is the installation of full-pane windows to allowthe greatest degree of sunlight to reach office interiors.（9 ）Thus, businesses can install light tubes, （10 ）these arepipes placed in workplace roofs to capture and funnelsunlight down into a building’s interior. Glass walls anddividers can also be used to replace solid walls as a means（11） through distributing natural light more freely.Considering the enormous costs of artificial lighting,both in terms of money and productivity, investment insuch improvements should be a natural choice for businesses.

Shed Some Light on the WorkplaceStudies have shown that employees are happier, （1） healthier, and moreproductive when they work in an environment （2）in which temperatures are carefullycontrolled. New buildings may be designed with thesestudies in mind, but many older buildings were not,resulting in spaces that often depend primarily onartificial lighting. While employers may balk at theexpense of reconfiguring such buildings to increase theamount of natural light, the investment has been shownto be well worth it in the long run—for both employeesand employers.For one thing, lack of exposure to natural light has asignificant impact on employees’ health. A studyconducted in 2013 by Northwestern University inChicago showed that inadequate natural light couldresult in eye strain, headaches, and fatigue, as well asinterference with the body’s circadian rhythms. （3）Circadian rhythms, which are controlled by the（4）bodies biological clocks, influence body temperature,hormone release, cycles of sleep and wakefulness, andother bodily functions. Disruptions of circadian rhythmshave been linked to sleep disorders, diabetes, depression,and bipolar disorder. Like any other health problems,these ailments can increase employee absenteeism,which, in turn, （5 ）is costly for employers. Employeeswho feel less than 100 percent and are sleep deprived arealso less prone to work at their maximal productivity.One company in California （6） gained a huge boost in itsemployees’ morale when it moved from an artificially litdistribution facility to one with natural illumination.（7） Artificial light sources are also costly aside fromlowering worker productivity. They typically constituteanywhere from 25 to 50 percent of a building’s energyuse. When a plant in Seattle, Washington, was redesignedfor more natural light, the company was able to enjoyannual electricity cost reductions of $500,000 （8 ）eachyear.Among the possibilities to reconfigure a building’slighting is the installation of full-pane windows to allowthe greatest degree of sunlight to reach office interiors.（9 ）Thus, businesses can install light tubes, （10 ）these arepipes placed in workplace roofs to capture and funnelsunlight down into a building’s interior. Glass walls anddividers can also be used to replace solid walls as a means（11） through distributing natural light more freely.Considering the enormous costs of artificial lighting,both in terms of money and productivity, investment insuch improvements should be a natural choice for businesses.

Shed Some Light on the WorkplaceStudies have shown that employees are happier, （1） healthier, and moreproductive when they work in an environment （2）in which temperatures are carefullycontrolled. New buildings may be designed with thesestudies in mind, but many older buildings were not,resulting in spaces that often depend primarily onartificial lighting. While employers may balk at theexpense of reconfiguring such buildings to increase theamount of natural light, the investment has been shownto be well worth it in the long run—for both employeesand employers.For one thing, lack of exposure to natural light has asignificant impact on employees’ health. A studyconducted in 2013 by Northwestern University inChicago showed that inadequate natural light couldresult in eye strain, headaches, and fatigue, as well asinterference with the body’s circadian rhythms. （3）Circadian rhythms, which are controlled by the（4）bodies biological clocks, influence body temperature,hormone release, cycles of sleep and wakefulness, andother bodily functions. Disruptions of circadian rhythmshave been linked to sleep disorders, diabetes, depression,and bipolar disorder. Like any other health problems,these ailments can increase employee absenteeism,which, in turn, （5 ）is costly for employers. Employeeswho feel less than 100 percent and are sleep deprived arealso less prone to work at their maximal productivity.One company in California （6） gained a huge boost in itsemployees’ morale when it moved from an artificially litdistribution facility to one with natural illumination.（7） Artificial light sources are also costly aside fromlowering worker productivity. They typically constituteanywhere from 25 to 50 percent of a building’s energyuse. When a plant in Seattle, Washington, was redesignedfor more natural light, the company was able to enjoyannual electricity cost reductions of $500,000 （8 ）eachyear.Among the possibilities to reconfigure a building’slighting is the installation of full-pane windows to allowthe greatest degree of sunlight to reach office interiors.（9 ）Thus, businesses can install light tubes, （10 ）these arepipes placed in workplace roofs to capture and funnelsunlight down into a building’s interior. Glass walls anddividers can also be used to replace solid walls as a means（11） through distributing natural light more freely.Considering the enormous costs of artificial lighting,both in terms of money and productivity, investment insuch improvements should be a natural choice for businesses.

Shed Some Light on the WorkplaceStudies have shown that employees are happier, （1） healthier, and moreproductive when they work in an environment （2）in which temperatures are carefullycontrolled. New buildings may be designed with thesestudies in mind, but many older buildings were not,resulting in spaces that often depend primarily onartificial lighting. While employers may balk at theexpense of reconfiguring such buildings to increase theamount of natural light, the investment has been shownto be well worth it in the long run—for both employeesand employers.For one thing, lack of exposure to natural light has asignificant impact on employees’ health. A studyconducted in 2013 by Northwestern University inChicago showed that inadequate natural light couldresult in eye strain, headaches, and fatigue, as well asinterference with the body’s circadian rhythms. （3）Circadian rhythms, which are controlled by the（4）bodies biological clocks, influence body temperature,hormone release, cycles of sleep and wakefulness, andother bodily functions. Disruptions of circadian rhythmshave been linked to sleep disorders, diabetes, depression,and bipolar disorder. Like any other health problems,these ailments can increase employee absenteeism,which, in turn, （5 ）is costly for employers. Employeeswho feel less than 100 percent and are sleep deprived arealso less prone to work at their maximal productivity.One company in California （6） gained a huge boost in itsemployees’ morale when it moved from an artificially litdistribution facility to one with natural illumination.（7） Artificial light sources are also costly aside fromlowering worker productivity. They typically constituteanywhere from 25 to 50 percent of a building’s energyuse. When a plant in Seattle, Washington, was redesignedfor more natural light, the company was able to enjoyannual electricity cost reductions of $500,000 （8 ）eachyear.Among the possibilities to reconfigure a building’slighting is the installation of full-pane windows to allowthe greatest degree of sunlight to reach office interiors.（9 ）Thus, businesses can install light tubes, （10 ）these arepipes placed in workplace roofs to capture and funnelsunlight down into a building’s interior. Glass walls anddividers can also be used to replace solid walls as a means（11） through distributing natural light more freely.Considering the enormous costs of artificial lighting,both in terms of money and productivity, investment insuch improvements should be a natural choice for businesses.

Shed Some Light on the WorkplaceStudies have shown that employees are happier, （1） healthier, and moreproductive when they work in an environment （2）in which temperatures are carefullycontrolled. New buildings may be designed with thesestudies in mind, but many older buildings were not,resulting in spaces that often depend primarily onartificial lighting. While employers may balk at theexpense of reconfiguring such buildings to increase theamount of natural light, the investment has been shownto be well worth it in the long run—for both employeesand employers.For one thing, lack of exposure to natural light has asignificant impact on employees’ health. A studyconducted in 2013 by Northwestern University inChicago showed that inadequate natural light couldresult in eye strain, headaches, and fatigue, as well asinterference with the body’s circadian rhythms. （3）Circadian rhythms, which are controlled by the（4）bodies biological clocks, influence body temperature,hormone release, cycles of sleep and wakefulness, andother bodily functions. Disruptions of circadian rhythmshave been linked to sleep disorders, diabetes, depression,and bipolar disorder. Like any other health problems,these ailments can increase employee absenteeism,which, in turn, （5 ）is costly for employers. Employeeswho feel less than 100 percent and are sleep deprived arealso less prone to work at their maximal productivity.One company in California （6） gained a huge boost in itsemployees’ morale when it moved from an artificially litdistribution facility to one with natural illumination.（7） Artificial light sources are also costly aside fromlowering worker productivity. They typically constituteanywhere from 25 to 50 percent of a building’s energyuse. When a plant in Seattle, Washington, was redesignedfor more natural light, the company was able to enjoyannual electricity cost reductions of $500,000 （8 ）eachyear.Among the possibilities to reconfigure a building’slighting is the installation of full-pane windows to allowthe greatest degree of sunlight to reach office interiors.（9 ）Thus, businesses can install light tubes, （10 ）these arepipes placed in workplace roofs to capture and funnelsunlight down into a building’s interior. Glass walls anddividers can also be used to replace solid walls as a means（11） through distributing natural light more freely.Considering the enormous costs of artificial lighting,both in terms of money and productivity, investment insuch improvements should be a natural choice for businesses.

Shed Some Light on the WorkplaceStudies have shown that employees are happier, （1） healthier, and moreproductive when they work in an environment （2）in which temperatures are carefullycontrolled. New buildings may be designed with thesestudies in mind, but many older buildings were not,resulting in spaces that often depend primarily onartificial lighting. While employers may balk at theexpense of reconfiguring such buildings to increase theamount of natural light, the investment has been shownto be well worth it in the long run—for both employeesand employers.For one thing, lack of exposure to natural light has asignificant impact on employees’ health. A studyconducted in 2013 by Northwestern University inChicago showed that inadequate natural light couldresult in eye strain, headaches, and fatigue, as well asinterference with the body’s circadian rhythms. （3）Circadian rhythms, which are controlled by the（4）bodies biological clocks, influence body temperature,hormone release, cycles of sleep and wakefulness, andother bodily functions. Disruptions of circadian rhythmshave been linked to sleep disorders, diabetes, depression,and bipolar disorder. Like any other health problems,these ailments can increase employee absenteeism,which, in turn, （5 ）is costly for employers. Employeeswho feel less than 100 percent and are sleep deprived arealso less prone to work at their maximal productivity.One company in California （6） gained a huge boost in itsemployees’ morale when it moved from an artificially litdistribution facility to one with natural illumination.（7） Artificial light sources are also costly aside fromlowering worker productivity. They typically constituteanywhere from 25 to 50 percent of a building’s energyuse. When a plant in Seattle, Washington, was redesignedfor more natural light, the company was able to enjoyannual electricity cost reductions of $500,000 （8 ）eachyear.Among the possibilities to reconfigure a building’slighting is the installation of full-pane windows to allowthe greatest degree of sunlight to reach office interiors.（9 ）Thus, businesses can install light tubes, （10 ）these arepipes placed in workplace roofs to capture and funnelsunlight down into a building’s interior. Glass walls anddividers can also be used to replace solid walls as a means（11） through distributing natural light more freely.Considering the enormous costs of artificial lighting,both in terms of money and productivity, investment insuch improvements should be a natural choice for businesses.

Just as travelers taking road trips today may need totake a break for food at a rest area along the highway,settlers traversing the American West by train in themid-1800s often found （12 ）themselves in need ofrefreshment. However, food available on rail lines wasgenerally of terrible quality. （13 ）Despite having workedfor railroad companies, Fred Harvey, an English-born（14） entrepreneur. He decided to open his own restaurantbusiness to serve rail customers. Beginning in the 1870s,he opened dozens of restaurants in rail stations anddining cars. These Harvey Houses, which constituted thefirst restaurant chain in the United States,（ 15） was uniquefor its high standards of service and quality. The menuwas modeled after those of fine restaurants, so the foodwas leagues beyond the （16） sinister fare travelers wereaccustomed to receiving in transit.His restaurants were immediately successful, butHarvey was not content to follow conventional businesspractices.（ 17） Although women did not traditionallywork in restaurants in the nineteenth century, Harveydecided to try employing women as waitstaff. In 1883, heplaced an advertisement seeking educated,well-mannered, articulate young women between theages of 18 and 30. （18） Response to the advertisement wasoverwhelming, even tremendous, and Harvey soonreplaced the male servers at his restaurants with women.Those who were hired as “Harvey Girls” joined an elitegroup of workers, who were expected to complete a30-day training program and follow a strict code of rulesfor conduct and curfews. In the workplace, the womendonned identical black-and-white uniforms and carriedout their duties with precision. Not only were suchregulations meant to ensure the efficiency of the businessand the safety of the workers,（ 19 ）but also helped to raisepeople’s generally low opinion of the restaurant industry.In return for the servers’ work, the position paid quitewell for the time: $17.50 a month, plus tips, meals, roomand board, laundry service, and travel expenses. （20）For as long as Harvey Houses served rail travelersthrough the mid-twentieth century, working there was asteady and lucrative position for women. Livingindependently and demonstrating an intense work（21 ）ethic; the Harvey Girls became known as atransformative force in the American （22） West.Advancing the roles of women in the restaurant industryand the American workforce as a whole, the Harvey Girlsraised the standards for restaurants and blazed a trail inthe fast-changing landscape of the western territories。

Just as travelers taking road trips today may need totake a break for food at a rest area along the highway,settlers traversing the American West by train in themid-1800s often found （12 ）themselves in need ofrefreshment. However, food available on rail lines wasgenerally of terrible quality. （13 ）Despite having workedfor railroad companies, Fred Harvey, an English-born（14） entrepreneur. He decided to open his own restaurantbusiness to serve rail customers. Beginning in the 1870s,he opened dozens of restaurants in rail stations anddining cars. These Harvey Houses, which constituted thefirst restaurant chain in the United States,（ 15） was uniquefor its high standards of service and quality. The menuwas modeled after those of fine restaurants, so the foodwas leagues beyond the （16） sinister fare travelers wereaccustomed to receiving in transit.His restaurants were immediately successful, butHarvey was not content to follow conventional businesspractices.（ 17） Although women did not traditionallywork in restaurants in the nineteenth century, Harveydecided to try employing women as waitstaff. In 1883, heplaced an advertisement seeking educated,well-mannered, articulate young women between theages of 18 and 30. （18） Response to the advertisement wasoverwhelming, even tremendous, and Harvey soonreplaced the male servers at his restaurants with women.Those who were hired as “Harvey Girls” joined an elitegroup of workers, who were expected to complete a30-day training program and follow a strict code of rulesfor conduct and curfews. In the workplace, the womendonned identical black-and-white uniforms and carriedout their duties with precision. Not only were suchregulations meant to ensure the efficiency of the businessand the safety of the workers,（ 19 ）but also helped to raisepeople’s generally low opinion of the restaurant industry.In return for the servers’ work, the position paid quitewell for the time: $17.50 a month, plus tips, meals, roomand board, laundry service, and travel expenses. （20）For as long as Harvey Houses served rail travelersthrough the mid-twentieth century, working there was asteady and lucrative position for women. Livingindependently and demonstrating an intense work（21 ）ethic; the Harvey Girls became known as atransformative force in the American （22） West.Advancing the roles of women in the restaurant industryand the American workforce as a whole, the Harvey Girlsraised the standards for restaurants and blazed a trail inthe fast-changing landscape of the western territories。

Just as travelers taking road trips today may need totake a break for food at a rest area along the highway,settlers traversing the American West by train in themid-1800s often found （12 ）themselves in need ofrefreshment. However, food available on rail lines wasgenerally of terrible quality. （13 ）Despite having workedfor railroad companies, Fred Harvey, an English-born（14） entrepreneur. He decided to open his own restaurantbusiness to serve rail customers. Beginning in the 1870s,he opened dozens of restaurants in rail stations anddining cars. These Harvey Houses, which constituted thefirst restaurant chain in the United States,（ 15） was uniquefor its high standards of service and quality. The menuwas modeled after those of fine restaurants, so the foodwas leagues beyond the （16） sinister fare travelers wereaccustomed to receiving in transit.His restaurants were immediately successful, butHarvey was not content to follow conventional businesspractices.（ 17） Although women did not traditionallywork in restaurants in the nineteenth century, Harveydecided to try employing women as waitstaff. In 1883, heplaced an advertisement seeking educated,well-mannered, articulate young women between theages of 18 and 30. （18） Response to the advertisement wasoverwhelming, even tremendous, and Harvey soonreplaced the male servers at his restaurants with women.Those who were hired as “Harvey Girls” joined an elitegroup of workers, who were expected to complete a30-day training program and follow a strict code of rulesfor conduct and curfews. In the workplace, the womendonned identical black-and-white uniforms and carriedout their duties with precision. Not only were suchregulations meant to ensure the efficiency of the businessand the safety of the workers,（ 19 ）but also helped to raisepeople’s generally low opinion of the restaurant industry.In return for the servers’ work, the position paid quitewell for the time: $17.50 a month, plus tips, meals, roomand board, laundry service, and travel expenses. （20）For as long as Harvey Houses served rail travelersthrough the mid-twentieth century, working there was asteady and lucrative position for women. Livingindependently and demonstrating an intense work（21 ）ethic; the Harvey Girls became known as atransformative force in the American （22） West.Advancing the roles of women in the restaurant industryand the American workforce as a whole, the Harvey Girlsraised the standards for restaurants and blazed a trail inthe fast-changing landscape of the western territories。

Just as travelers taking road trips today may need totake a break for food at a rest area along the highway,settlers traversing the American West by train in themid-1800s often found （12 ）themselves in need ofrefreshment. However, food available on rail lines wasgenerally of terrible quality. （13 ）Despite having workedfor railroad companies, Fred Harvey, an English-born（14） entrepreneur. He decided to open his own restaurantbusiness to serve rail customers. Beginning in the 1870s,he opened dozens of restaurants in rail stations anddining cars. These Harvey Houses, which constituted thefirst restaurant chain in the United States,（ 15） was uniquefor its high standards of service and quality. The menuwas modeled after those of fine restaurants, so the foodwas leagues beyond the （16） sinister fare travelers wereaccustomed to receiving in transit.His restaurants were immediately successful, butHarvey was not content to follow conventional businesspractices.（ 17） Although women did not traditionallywork in restaurants in the nineteenth century, Harveydecided to try employing women as waitstaff. In 1883, heplaced an advertisement seeking educated,well-mannered, articulate young women between theages of 18 and 30. （18） Response to the advertisement wasoverwhelming, even tremendous, and Harvey soonreplaced the male servers at his restaurants with women.Those who were hired as “Harvey Girls” joined an elitegroup of workers, who were expected to complete a30-day training program and follow a strict code of rulesfor conduct and curfews. In the workplace, the womendonned identical black-and-white uniforms and carriedout their duties with precision. Not only were suchregulations meant to ensure the efficiency of the businessand the safety of the workers,（ 19 ）but also helped to raisepeople’s generally low opinion of the restaurant industry.In return for the servers’ work, the position paid quitewell for the time: $17.50 a month, plus tips, meals, roomand board, laundry service, and travel expenses. （20）For as long as Harvey Houses served rail travelersthrough the mid-twentieth century, working there was asteady and lucrative position for women. Livingindependently and demonstrating an intense work（21 ）ethic; the Harvey Girls became known as atransformative force in the American （22） West.Advancing the roles of women in the restaurant industryand the American workforce as a whole, the Harvey Girlsraised the standards for restaurants and blazed a trail inthe fast-changing landscape of the western territories。

Just as travelers taking road trips today may need totake a break for food at a rest area along the highway,settlers traversing the American West by train in themid-1800s often found （12 ）themselves in need ofrefreshment. However, food available on rail lines wasgenerally of terrible quality. （13 ）Despite having workedfor railroad companies, Fred Harvey, an English-born（14） entrepreneur. He decided to open his own restaurantbusiness to serve rail customers. Beginning in the 1870s,he opened dozens of restaurants in rail stations anddining cars. These Harvey Houses, which constituted thefirst restaurant chain in the United States,（ 15） was uniquefor its high standards of service and quality. The menuwas modeled after those of fine restaurants, so the foodwas leagues beyond the （16） sinister fare travelers wereaccustomed to receiving in transit.His restaurants were immediately successful, butHarvey was not content to follow conventional businesspractices.（ 17） Although women did not traditionallywork in restaurants in the nineteenth century, Harveydecided to try employing women as waitstaff. In 1883, heplaced an advertisement seeking educated,well-mannered, articulate young women between theages of 18 and 30. （18） Response to the advertisement wasoverwhelming, even tremendous, and Harvey soonreplaced the male servers at his restaurants with women.Those who were hired as “Harvey Girls” joined an elitegroup of workers, who were expected to complete a30-day training program and follow a strict code of rulesfor conduct and curfews. In the workplace, the womendonned identical black-and-white uniforms and carriedout their duties with precision. Not only were suchregulations meant to ensure the efficiency of the businessand the safety of the workers,（ 19 ）but also helped to raisepeople’s generally low opinion of the restaurant industry.In return for the servers’ work, the position paid quitewell for the time: $17.50 a month, plus tips, meals, roomand board, laundry service, and travel expenses. （20）For as long as Harvey Houses served rail travelersthrough the mid-twentieth century, working there was asteady and lucrative position for women. Livingindependently and demonstrating an intense work（21 ）ethic; the Harvey Girls became known as atransformative force in the American （22） West.Advancing the roles of women in the restaurant industryand the American workforce as a whole, the Harvey Girlsraised the standards for restaurants and blazed a trail inthe fast-changing landscape of the western territories。

Just as travelers taking road trips today may need totake a break for food at a rest area along the highway,settlers traversing the American West by train in themid-1800s often found （12 ）themselves in need ofrefreshment. However, food available on rail lines wasgenerally of terrible quality. （13 ）Despite having workedfor railroad companies, Fred Harvey, an English-born（14） entrepreneur. He decided to open his own restaurantbusiness to serve rail customers. Beginning in the 1870s,he opened dozens of restaurants in rail stations anddining cars. These Harvey Houses, which constituted thefirst restaurant chain in the United States,（ 15） was uniquefor its high standards of service and quality. The menuwas modeled after those of fine restaurants, so the foodwas leagues beyond the （16） sinister fare travelers wereaccustomed to receiving in transit.His restaurants were immediately successful, butHarvey was not content to follow conventional businesspractices.（ 17） Although women did not traditionallywork in restaurants in the nineteenth century, Harveydecided to try employing women as waitstaff. In 1883, heplaced an advertisement seeking educated,well-mannered, articulate young women between theages of 18 and 30. （18） Response to the advertisement wasoverwhelming, even tremendous, and Harvey soonreplaced the male servers at his restaurants with women.Those who were hired as “Harvey Girls” joined an elitegroup of workers, who were expected to complete a30-day training program and follow a strict code of rulesfor conduct and curfews. In the workplace, the womendonned identical black-and-white uniforms and carriedout their duties with precision. Not only were suchregulations meant to ensure the efficiency of the businessand the safety of the workers,（ 19 ）but also helped to raisepeople’s generally low opinion of the restaurant industry.In return for the servers’ work, the position paid quitewell for the time: $17.50 a month, plus tips, meals, roomand board, laundry service, and travel expenses. （20）For as long as Harvey Houses served rail travelersthrough the mid-twentieth century, working there was asteady and lucrative position for women. Livingindependently and demonstrating an intense work（21 ）ethic; the Harvey Girls became known as atransformative force in the American （22） West.Advancing the roles of women in the restaurant industryand the American workforce as a whole, the Harvey Girlsraised the standards for restaurants and blazed a trail inthe fast-changing landscape of the western territories。

Just as travelers taking road trips today may need totake a break for food at a rest area along the highway,settlers traversing the American West by train in themid-1800s often found （12 ）themselves in need ofrefreshment. However, food available on rail lines wasgenerally of terrible quality. （13 ）Despite having workedfor railroad companies, Fred Harvey, an English-born（14） entrepreneur. He decided to open his own restaurantbusiness to serve rail customers. Beginning in the 1870s,he opened dozens of restaurants in rail stations anddining cars. These Harvey Houses, which constituted thefirst restaurant chain in the United States,（ 15） was uniquefor its high standards of service and quality. The menuwas modeled after those of fine restaurants, so the foodwas leagues beyond the （16） sinister fare travelers wereaccustomed to receiving in transit.His restaurants were immediately successful, butHarvey was not content to follow conventional businesspractices.（ 17） Although women did not traditionallywork in restaurants in the nineteenth century, Harveydecided to try employing women as waitstaff. In 1883, heplaced an advertisement seeking educated,well-mannered, articulate young women between theages of 18 and 30. （18） Response to the advertisement wasoverwhelming, even tremendous, and Harvey soonreplaced the male servers at his restaurants with women.Those who were hired as “Harvey Girls” joined an elitegroup of workers, who were expected to complete a30-day training program and follow a strict code of rulesfor conduct and curfews. In the workplace, the womendonned identical black-and-white uniforms and carriedout their duties with precision. Not only were suchregulations meant to ensure the efficiency of the businessand the safety of the workers,（ 19 ）but also helped to raisepeople’s generally low opinion of the restaurant industry.In return for the servers’ work, the position paid quitewell for the time: $17.50 a month, plus tips, meals, roomand board, laundry service, and travel expenses. （20）For as long as Harvey Houses served rail travelersthrough the mid-twentieth century, working there was asteady and lucrative position for women. Livingindependently and demonstrating an intense work（21 ）ethic; the Harvey Girls became known as atransformative force in the American （22） West.Advancing the roles of women in the restaurant industryand the American workforce as a whole, the Harvey Girlsraised the standards for restaurants and blazed a trail inthe fast-changing landscape of the western territories。

Just as travelers taking road trips today may need totake a break for food at a rest area along the highway,settlers traversing the American West by train in themid-1800s often found （12 ）themselves in need ofrefreshment. However, food available on rail lines wasgenerally of terrible quality. （13 ）Despite having workedfor railroad companies, Fred Harvey, an English-born（14） entrepreneur. He decided to open his own restaurantbusiness to serve rail customers. Beginning in the 1870s,he opened dozens of restaurants in rail stations anddining cars. These Harvey Houses, which constituted thefirst restaurant chain in the United States,（ 15） was uniquefor its high standards of service and quality. The menuwas modeled after those of fine restaurants, so the foodwas leagues beyond the （16） sinister fare travelers wereaccustomed to receiving in transit.His restaurants were immediately successful, butHarvey was not content to follow conventional businesspractices.（ 17） Although women did not traditionallywork in restaurants in the nineteenth century, Harveydecided to try employing women as waitstaff. In 1883, heplaced an advertisement seeking educated,well-mannered, articulate young women between theages of 18 and 30. （18） Response to the advertisement wasoverwhelming, even tremendous, and Harvey soonreplaced the male servers at his restaurants with women.Those who were hired as “Harvey Girls” joined an elitegroup of workers, who were expected to complete a30-day training program and follow a strict code of rulesfor conduct and curfews. In the workplace, the womendonned identical black-and-white uniforms and carriedout their duties with precision. Not only were suchregulations meant to ensure the efficiency of the businessand the safety of the workers,（ 19 ）but also helped to raisepeople’s generally low opinion of the restaurant industry.In return for the servers’ work, the position paid quitewell for the time: $17.50 a month, plus tips, meals, roomand board, laundry service, and travel expenses. （20）For as long as Harvey Houses served rail travelersthrough the mid-twentieth century, working there was asteady and lucrative position for women. Livingindependently and demonstrating an intense work（21 ）ethic; the Harvey Girls became known as atransformative force in the American （22） West.Advancing the roles of women in the restaurant industryand the American workforce as a whole, the Harvey Girlsraised the standards for restaurants and blazed a trail inthe fast-changing landscape of the western territories。

Just as travelers taking road trips today may need totake a break for food at a rest area along the highway,settlers traversing the American West by train in themid-1800s often found （12 ）themselves in need ofrefreshment. However, food available on rail lines wasgenerally of terrible quality. （13 ）Despite having workedfor railroad companies, Fred Harvey, an English-born（14） entrepreneur. He decided to open his own restaurantbusiness to serve rail customers. Beginning in the 1870s,he opened dozens of restaurants in rail stations anddining cars. These Harvey Houses, which constituted thefirst restaurant chain in the United States,（ 15） was uniquefor its high standards of service and quality. The menuwas modeled after those of fine restaurants, so the foodwas leagues beyond the （16） sinister fare travelers wereaccustomed to receiving in transit.His restaurants were immediately successful, butHarvey was not content to follow conventional businesspractices.（ 17） Although women did not traditionallywork in restaurants in the nineteenth century, Harveydecided to try employing women as waitstaff. In 1883, heplaced an advertisement seeking educated,well-mannered, articulate young women between theages of 18 and 30. （18） Response to the advertisement wasoverwhelming, even tremendous, and Harvey soonreplaced the male servers at his restaurants with women.Those who were hired as “Harvey Girls” joined an elitegroup of workers, who were expected to complete a30-day training program and follow a strict code of rulesfor conduct and curfews. In the workplace, the womendonned identical black-and-white uniforms and carriedout their duties with precision. Not only were suchregulations meant to ensure the efficiency of the businessand the safety of the workers,（ 19 ）but also helped to raisepeople’s generally low opinion of the restaurant industry.In return for the servers’ work, the position paid quitewell for the time: $17.50 a month, plus tips, meals, roomand board, laundry service, and travel expenses. （20）For as long as Harvey Houses served rail travelersthrough the mid-twentieth century, working there was asteady and lucrative position for women. Livingindependently and demonstrating an intense work（21 ）ethic; the Harvey Girls became known as atransformative force in the American （22） West.Advancing the roles of women in the restaurant industryand the American workforce as a whole, the Harvey Girlsraised the standards for restaurants and blazed a trail inthe fast-changing landscape of the western territories。

Just as travelers taking road trips today may need totake a break for food at a rest area along the highway,settlers traversing the American West by train in themid-1800s often found （12 ）themselves in need ofrefreshment. However, food available on rail lines wasgenerally of terrible quality. （13 ）Despite having workedfor railroad companies, Fred Harvey, an English-born（14） entrepreneur. He decided to open his own restaurantbusiness to serve rail customers. Beginning in the 1870s,he opened dozens of restaurants in rail stations anddining cars. These Harvey Houses, which constituted thefirst restaurant chain in the United States,（ 15） was uniquefor its high standards of service and quality. The menuwas modeled after those of fine restaurants, so the foodwas leagues beyond the （16） sinister fare travelers wereaccustomed to receiving in transit.His restaurants were immediately successful, butHarvey was not content to follow conventional businesspractices.（ 17） Although women did not traditionallywork in restaurants in the nineteenth century, Harveydecided to try employing women as waitstaff. In 1883, heplaced an advertisement seeking educated,well-mannered, articulate young women between theages of 18 and 30. （18） Response to the advertisement wasoverwhelming, even tremendous, and Harvey soonreplaced the male servers at his restaurants with women.Those who were hired as “Harvey Girls” joined an elitegroup of workers, who were expected to complete a30-day training program and follow a strict code of rulesfor conduct and curfews. In the workplace, the womendonned identical black-and-white uniforms and carriedout their duties with precision. Not only were suchregulations meant to ensure the efficiency of the businessand the safety of the workers,（ 19 ）but also helped to raisepeople’s generally low opinion of the restaurant industry.In return for the servers’ work, the position paid quitewell for the time: $17.50 a month, plus tips, meals, roomand board, laundry service, and travel expenses. （20）For as long as Harvey Houses served rail travelersthrough the mid-twentieth century, working there was asteady and lucrative position for women. Livingindependently and demonstrating an intense work（21 ）ethic; the Harvey Girls became known as atransformative force in the American （22） West.Advancing the roles of women in the restaurant industryand the American workforce as a whole, the Harvey Girlsraised the standards for restaurants and blazed a trail inthe fast-changing landscape of the western territories。

Just as travelers taking road trips today may need totake a break for food at a rest area along the highway,settlers traversing the American West by train in themid-1800s often found （12 ）themselves in need ofrefreshment. However, food available on rail lines wasgenerally of terrible quality. （13 ）Despite having workedfor railroad companies, Fred Harvey, an English-born（14） entrepreneur. He decided to open his own restaurantbusiness to serve rail customers. Beginning in the 1870s,he opened dozens of restaurants in rail stations anddining cars. These Harvey Houses, which constituted thefirst restaurant chain in the United States,（ 15） was uniquefor its high standards of service and quality. The menuwas modeled after those of fine restaurants, so the foodwas leagues beyond the （16） sinister fare travelers wereaccustomed to receiving in transit.His restaurants were immediately successful, butHarvey was not content to follow conventional businesspractices.（ 17） Although women did not traditionallywork in restaurants in the nineteenth century, Harveydecided to try employing women as waitstaff. In 1883, heplaced an advertisement seeking educated,well-mannered, articulate young women between theages of 18 and 30. （18） Response to the advertisement wasoverwhelming, even tremendous, and Harvey soonreplaced the male servers at his restaurants with women.Those who were hired as “Harvey Girls” joined an elitegroup of workers, who were expected to complete a30-day training program and follow a strict code of rulesfor conduct and curfews. In the workplace, the womendonned identical black-and-white uniforms and carriedout their duties with precision. Not only were suchregulations meant to ensure the efficiency of the businessand the safety of the workers,（ 19 ）but also helped to raisepeople’s generally low opinion of the restaurant industry.In return for the servers’ work, the position paid quitewell for the time: $17.50 a month, plus tips, meals, roomand board, laundry service, and travel expenses. （20）For as long as Harvey Houses served rail travelersthrough the mid-twentieth century, working there was asteady and lucrative position for women. Livingindependently and demonstrating an intense work（21 ）ethic; the Harvey Girls became known as atransformative force in the American （22） West.Advancing the roles of women in the restaurant industryand the American workforce as a whole, the Harvey Girlsraised the standards for restaurants and blazed a trail inthe fast-changing landscape of the western territories。

How Do You Like Those Apples?Marketed as SmartFresh, the chemical 1-MCP(1-methylcyclopropene) has been used by fruit growerssince 2002 in the United States and elsewhere to preservethe crispness and lengthen the storage life of apples andother fruit, which often must travel long distances beforebeing eaten by consumers. （23） 1-MCP lengthens storagelife by three to four times when applied to apples. Thisextended life allows producers to sell their apples in theoff-season, months after the apples have been harvested.And at a cost of about one cent per pound of apples,1-MCP is a highly cost-effective treatment. However,1-MCP is not a panacea for fruit producers or sellers:there are problems and limitations associated with its use.[1] 1-MCP works by limiting a fruit’s production ofethylene, （24） it is a chemical that causes fruit to ripen andeventually rot. [2] While 1-MCP keeps apples （25） tightand crisp for months, it also limits （26 ）their scentproduction. [3] This may not be much of a problem withcertain kinds of apples that are not naturally veryfragrant, such as Granny Smith, but for apples that areprized for their fruity fragrance, such as McIntosh, thiscan be a problem with consumers, （27） that will rejectapples lacking the expected aroma. [4] But some fruits donot respond as well to 1-MCP as others （28） did, andsome even respond adversely. [5] Furthermore, somefruits, particularly those that naturally produce a large amount of ethylene, do not respond as well to 1-MCPtreatment. [6] Take Bartlett （29） pears, for instance, unlessthey are treated with exactly the right amount of 1-MCPat exactly the right time, they will remain hard and greenuntil they rot, and consumers who experience this will beunlikely to purchase them again. （30） Finally, researchers have found that 1-MCP actuallyincreases susceptibility to some pathologies in certainapple varieties. For example, Empire apples are prone to acondition that causes the flesh of the apple to turn brown.Traditionally, apple producers have dealt with thisproblem by leaving the apples in the open air for threeweeks before storing them in a controlled atmospherewith tightly regulated temperature, humidity, and carbondioxide levels. As the graph shows, the flesh of untreatedEmpire apples that are first stored in the open airundergoes （31） roughly five percent less browning thanthe flesh of untreated Empire apples that are immediatelyput into storage in a controlled environment. However,when Empire apples are treated with 1-MCP, （32） theirflesh turns brown when the apples are first stored in theopen air, though not under other conditions. Although researchers continue to search for the right combinationof factors that will keep fruits fresh and attractive, （33） the problem may be that consumers are overly concernedwith superficial qualities rather than the actual freshnessof the fruit.

How Do You Like Those Apples?Marketed as SmartFresh, the chemical 1-MCP(1-methylcyclopropene) has been used by fruit growerssince 2002 in the United States and elsewhere to preservethe crispness and lengthen the storage life of apples andother fruit, which often must travel long distances beforebeing eaten by consumers. （23） 1-MCP lengthens storagelife by three to four times when applied to apples. Thisextended life allows producers to sell their apples in theoff-season, months after the apples have been harvested.And at a cost of about one cent per pound of apples,1-MCP is a highly cost-effective treatment. However,1-MCP is not a panacea for fruit producers or sellers:there are problems and limitations associated with its use.[1] 1-MCP works by limiting a fruit’s production ofethylene, （24） it is a chemical that causes fruit to ripen andeventually rot. [2] While 1-MCP keeps apples （25） tightand crisp for months, it also limits （26 ）their scentproduction. [3] This may not be much of a problem withcertain kinds of apples that are not naturally veryfragrant, such as Granny Smith, but for apples that areprized for their fruity fragrance, such as McIntosh, thiscan be a problem with consumers, （27） that will rejectapples lacking the expected aroma. [4] But some fruits donot respond as well to 1-MCP as others （28） did, andsome even respond adversely. [5] Furthermore, somefruits, particularly those that naturally produce a large amount of ethylene, do not respond as well to 1-MCPtreatment. [6] Take Bartlett （29） pears, for instance, unlessthey are treated with exactly the right amount of 1-MCPat exactly the right time, they will remain hard and greenuntil they rot, and consumers who experience this will beunlikely to purchase them again. （30） Finally, researchers have found that 1-MCP actuallyincreases susceptibility to some pathologies in certainapple varieties. For example, Empire apples are prone to acondition that causes the flesh of the apple to turn brown.Traditionally, apple producers have dealt with thisproblem by leaving the apples in the open air for threeweeks before storing them in a controlled atmospherewith tightly regulated temperature, humidity, and carbondioxide levels. As the graph shows, the flesh of untreatedEmpire apples that are first stored in the open airundergoes （31） roughly five percent less browning thanthe flesh of untreated Empire apples that are immediatelyput into storage in a controlled environment. However,when Empire apples are treated with 1-MCP, （32） theirflesh turns brown when the apples are first stored in theopen air, though not under other conditions. Although researchers continue to search for the right combinationof factors that will keep fruits fresh and attractive, （33） the problem may be that consumers are overly concernedwith superficial qualities rather than the actual freshnessof the fruit.

How Do You Like Those Apples?Marketed as SmartFresh, the chemical 1-MCP(1-methylcyclopropene) has been used by fruit growerssince 2002 in the United States and elsewhere to preservethe crispness and lengthen the storage life of apples andother fruit, which often must travel long distances beforebeing eaten by consumers. （23） 1-MCP lengthens storagelife by three to four times when applied to apples. Thisextended life allows producers to sell their apples in theoff-season, months after the apples have been harvested.And at a cost of about one cent per pound of apples,1-MCP is a highly cost-effective treatment. However,1-MCP is not a panacea for fruit producers or sellers:there are problems and limitations associated with its use.[1] 1-MCP works by limiting a fruit’s production ofethylene, （24） it is a chemical that causes fruit to ripen andeventually rot. [2] While 1-MCP keeps apples （25） tightand crisp for months, it also limits （26 ）their scentproduction. [3] This may not be much of a problem withcertain kinds of apples that are not naturally veryfragrant, such as Granny Smith, but for apples that areprized for their fruity fragrance, such as McIntosh, thiscan be a problem with consumers, （27） that will rejectapples lacking the expected aroma. [4] But some fruits donot respond as well to 1-MCP as others （28） did, andsome even respond adversely. [5] Furthermore, somefruits, particularly those that naturally produce a large amount of ethylene, do not respond as well to 1-MCPtreatment. [6] Take Bartlett （29） pears, for instance, unlessthey are treated with exactly the right amount of 1-MCPat exactly the right time, they will remain hard and greenuntil they rot, and consumers who experience this will beunlikely to purchase them again. （30） Finally, researchers have found that 1-MCP actuallyincreases susceptibility to some pathologies in certainapple varieties. For example, Empire apples are prone to acondition that causes the flesh of the apple to turn brown.Traditionally, apple producers have dealt with thisproblem by leaving the apples in the open air for threeweeks before storing them in a controlled atmospherewith tightly regulated temperature, humidity, and carbondioxide levels. As the graph shows, the flesh of untreatedEmpire apples that are first stored in the open airundergoes （31） roughly five percent less browning thanthe flesh of untreated Empire apples that are immediatelyput into storage in a controlled environment. However,when Empire apples are treated with 1-MCP, （32） theirflesh turns brown when the apples are first stored in theopen air, though not under other conditions. Although researchers continue to search for the right combinationof factors that will keep fruits fresh and attractive, （33） the problem may be that consumers are overly concernedwith superficial qualities rather than the actual freshnessof the fruit.

How Do You Like Those Apples?Marketed as SmartFresh, the chemical 1-MCP(1-methylcyclopropene) has been used by fruit growerssince 2002 in the United States and elsewhere to preservethe crispness and lengthen the storage life of apples andother fruit, which often must travel long distances beforebeing eaten by consumers. （23） 1-MCP lengthens storagelife by three to four times when applied to apples. Thisextended life allows producers to sell their apples in theoff-season, months after the apples have been harvested.And at a cost of about one cent per pound of apples,1-MCP is a highly cost-effective treatment. However,1-MCP is not a panacea for fruit producers or sellers:there are problems and limitations associated with its use.[1] 1-MCP works by limiting a fruit’s production ofethylene, （24） it is a chemical that causes fruit to ripen andeventually rot. [2] While 1-MCP keeps apples （25） tightand crisp for months, it also limits （26 ）their scentproduction. [3] This may not be much of a problem withcertain kinds of apples that are not naturally veryfragrant, such as Granny Smith, but for apples that areprized for their fruity fragrance, such as McIntosh, thiscan be a problem with consumers, （27） that will rejectapples lacking the expected aroma. [4] But some fruits donot respond as well to 1-MCP as others （28） did, andsome even respond adversely. [5] Furthermore, somefruits, particularly those that naturally produce a large amount of ethylene, do not respond as well to 1-MCPtreatment. [6] Take Bartlett （29） pears, for instance, unlessthey are treated with exactly the right amount of 1-MCPat exactly the right time, they will remain hard and greenuntil they rot, and consumers who experience this will beunlikely to purchase them again. （30） Finally, researchers have found that 1-MCP actuallyincreases susceptibility to some pathologies in certainapple varieties. For example, Empire apples are prone to acondition that causes the flesh of the apple to turn brown.Traditionally, apple producers have dealt with thisproblem by leaving the apples in the open air for threeweeks before storing them in a controlled atmospherewith tightly regulated temperature, humidity, and carbondioxide levels. As the graph shows, the flesh of untreatedEmpire apples that are first stored in the open airundergoes （31） roughly five percent less browning thanthe flesh of untreated Empire apples that are immediatelyput into storage in a controlled environment. However,when Empire apples are treated with 1-MCP, （32） theirflesh turns brown when the apples are first stored in theopen air, though not under other conditions. Although researchers continue to search for the right combinationof factors that will keep fruits fresh and attractive, （33） the problem may be that consumers are overly concernedwith superficial qualities rather than the actual freshnessof the fruit.

How Do You Like Those Apples?Marketed as SmartFresh, the chemical 1-MCP(1-methylcyclopropene) has been used by fruit growerssince 2002 in the United States and elsewhere to preservethe crispness and lengthen the storage life of apples andother fruit, which often must travel long distances beforebeing eaten by consumers. （23） 1-MCP lengthens storagelife by three to four times when applied to apples. Thisextended life allows producers to sell their apples in theoff-season, months after the apples have been harvested.And at a cost of about one cent per pound of apples,1-MCP is a highly cost-effective treatment. However,1-MCP is not a panacea for fruit producers or sellers:there are problems and limitations associated with its use.[1] 1-MCP works by limiting a fruit’s production ofethylene, （24） it is a chemical that causes fruit to ripen andeventually rot. [2] While 1-MCP keeps apples （25） tightand crisp for months, it also limits （26 ）their scentproduction. [3] This may not be much of a problem withcertain kinds of apples that are not naturally veryfragrant, such as Granny Smith, but for apples that areprized for their fruity fragrance, such as McIntosh, thiscan be a problem with consumers, （27） that will rejectapples lacking the expected aroma. [4] But some fruits donot respond as well to 1-MCP as others （28） did, andsome even respond adversely. [5] Furthermore, somefruits, particularly those that naturally produce a large amount of ethylene, do not respond as well to 1-MCPtreatment. [6] Take Bartlett （29） pears, for instance, unlessthey are treated with exactly the right amount of 1-MCPat exactly the right time, they will remain hard and greenuntil they rot, and consumers who experience this will beunlikely to purchase them again. （30） Finally, researchers have found that 1-MCP actuallyincreases susceptibility to some pathologies in certainapple varieties. For example, Empire apples are prone to acondition that causes the flesh of the apple to turn brown.Traditionally, apple producers have dealt with thisproblem by leaving the apples in the open air for threeweeks before storing them in a controlled atmospherewith tightly regulated temperature, humidity, and carbondioxide levels. As the graph shows, the flesh of untreatedEmpire apples that are first stored in the open airundergoes （31） roughly five percent less browning thanthe flesh of untreated Empire apples that are immediatelyput into storage in a controlled environment. However,when Empire apples are treated with 1-MCP, （32） theirflesh turns brown when the apples are first stored in theopen air, though not under other conditions. Although researchers continue to search for the right combinationof factors that will keep fruits fresh and attractive, （33） the problem may be that consumers are overly concernedwith superficial qualities rather than the actual freshnessof the fruit.

How Do You Like Those Apples?Marketed as SmartFresh, the chemical 1-MCP(1-methylcyclopropene) has been used by fruit growerssince 2002 in the United States and elsewhere to preservethe crispness and lengthen the storage life of apples andother fruit, which often must travel long distances beforebeing eaten by consumers. （23） 1-MCP lengthens storagelife by three to four times when applied to apples. Thisextended life allows producers to sell their apples in theoff-season, months after the apples have been harvested.And at a cost of about one cent per pound of apples,1-MCP is a highly cost-effective treatment. However,1-MCP is not a panacea for fruit producers or sellers:there are problems and limitations associated with its use.[1] 1-MCP works by limiting a fruit’s production ofethylene, （24） it is a chemical that causes fruit to ripen andeventually rot. [2] While 1-MCP keeps apples （25） tightand crisp for months, it also limits （26 ）their scentproduction. [3] This may not be much of a problem withcertain kinds of apples that are not naturally veryfragrant, such as Granny Smith, but for apples that areprized for their fruity fragrance, such as McIntosh, thiscan be a problem with consumers, （27） that will rejectapples lacking the expected aroma. [4] But some fruits donot respond as well to 1-MCP as others （28） did, andsome even respond adversely. [5] Furthermore, somefruits, particularly those that naturally produce a large amount of ethylene, do not respond as well to 1-MCPtreatment. [6] Take Bartlett （29） pears, for instance, unlessthey are treated with exactly the right amount of 1-MCPat exactly the right time, they will remain hard and greenuntil they rot, and consumers who experience this will beunlikely to purchase them again. （30） Finally, researchers have found that 1-MCP actuallyincreases susceptibility to some pathologies in certainapple varieties. For example, Empire apples are prone to acondition that causes the flesh of the apple to turn brown.Traditionally, apple producers have dealt with thisproblem by leaving the apples in the open air for threeweeks before storing them in a controlled atmospherewith tightly regulated temperature, humidity, and carbondioxide levels. As the graph shows, the flesh of untreatedEmpire apples that are first stored in the open airundergoes （31） roughly five percent less browning thanthe flesh of untreated Empire apples that are immediatelyput into storage in a controlled environment. However,when Empire apples are treated with 1-MCP, （32） theirflesh turns brown when the apples are first stored in theopen air, though not under other conditions. Although researchers continue to search for the right combinationof factors that will keep fruits fresh and attractive, （33） the problem may be that consumers are overly concernedwith superficial qualities rather than the actual freshnessof the fruit.

How Do You Like Those Apples?Marketed as SmartFresh, the chemical 1-MCP(1-methylcyclopropene) has been used by fruit growerssince 2002 in the United States and elsewhere to preservethe crispness and lengthen the storage life of apples andother fruit, which often must travel long distances beforebeing eaten by consumers. （23） 1-MCP lengthens storagelife by three to four times when applied to apples. Thisextended life allows producers to sell their apples in theoff-season, months after the apples have been harvested.And at a cost of about one cent per pound of apples,1-MCP is a highly cost-effective treatment. However,1-MCP is not a panacea for fruit producers or sellers:there are problems and limitations associated with its use.[1] 1-MCP works by limiting a fruit’s production ofethylene, （24） it is a chemical that causes fruit to ripen andeventually rot. [2] While 1-MCP keeps apples （25） tightand crisp for months, it also limits （26 ）their scentproduction. [3] This may not be much of a problem withcertain kinds of apples that are not naturally veryfragrant, such as Granny Smith, but for apples that areprized for their fruity fragrance, such as McIntosh, thiscan be a problem with consumers, （27） that will rejectapples lacking the expected aroma. [4] But some fruits donot respond as well to 1-MCP as others （28） did, andsome even respond adversely. [5] Furthermore, somefruits, particularly those that naturally produce a large amount of ethylene, do not respond as well to 1-MCPtreatment. [6] Take Bartlett （29） pears, for instance, unlessthey are treated with exactly the right amount of 1-MCPat exactly the right time, they will remain hard and greenuntil they rot, and consumers who experience this will beunlikely to purchase them again. （30） Finally, researchers have found that 1-MCP actuallyincreases susceptibility to some pathologies in certainapple varieties. For example, Empire apples are prone to acondition that causes the flesh of the apple to turn brown.Traditionally, apple producers have dealt with thisproblem by leaving the apples in the open air for threeweeks before storing them in a controlled atmospherewith tightly regulated temperature, humidity, and carbondioxide levels. As the graph shows, the flesh of untreatedEmpire apples that are first stored in the open airundergoes （31） roughly five percent less browning thanthe flesh of untreated Empire apples that are immediatelyput into storage in a controlled environment. However,when Empire apples are treated with 1-MCP, （32） theirflesh turns brown when the apples are first stored in theopen air, though not under other conditions. Although researchers continue to search for the right combinationof factors that will keep fruits fresh and attractive, （33） the problem may be that consumers are overly concernedwith superficial qualities rather than the actual freshnessof the fruit.

How Do You Like Those Apples?Marketed as SmartFresh, the chemical 1-MCP(1-methylcyclopropene) has been used by fruit growerssince 2002 in the United States and elsewhere to preservethe crispness and lengthen the storage life of apples andother fruit, which often must travel long distances beforebeing eaten by consumers. （23） 1-MCP lengthens storagelife by three to four times when applied to apples. Thisextended life allows producers to sell their apples in theoff-season, months after the apples have been harvested.And at a cost of about one cent per pound of apples,1-MCP is a highly cost-effective treatment. However,1-MCP is not a panacea for fruit producers or sellers:there are problems and limitations associated with its use.[1] 1-MCP works by limiting a fruit’s production ofethylene, （24） it is a chemical that causes fruit to ripen andeventually rot. [2] While 1-MCP keeps apples （25） tightand crisp for months, it also limits （26 ）their scentproduction. [3] This may not be much of a problem withcertain kinds of apples that are not naturally veryfragrant, such as Granny Smith, but for apples that areprized for their fruity fragrance, such as McIntosh, thiscan be a problem with consumers, （27） that will rejectapples lacking the expected aroma. [4] But some fruits donot respond as well to 1-MCP as others （28） did, andsome even respond adversely. [5] Furthermore, somefruits, particularly those that naturally produce a large amount of ethylene, do not respond as well to 1-MCPtreatment. [6] Take Bartlett （29） pears, for instance, unlessthey are treated with exactly the right amount of 1-MCPat exactly the right time, they will remain hard and greenuntil they rot, and consumers who experience this will beunlikely to purchase them again. （30） Finally, researchers have found that 1-MCP actuallyincreases susceptibility to some pathologies in certainapple varieties. For example, Empire apples are prone to acondition that causes the flesh of the apple to turn brown.Traditionally, apple producers have dealt with thisproblem by leaving the apples in the open air for threeweeks before storing them in a controlled atmospherewith tightly regulated temperature, humidity, and carbondioxide levels. As the graph shows, the flesh of untreatedEmpire apples that are first stored in the open airundergoes （31） roughly five percent less browning thanthe flesh of untreated Empire apples that are immediatelyput into storage in a controlled environment. However,when Empire apples are treated with 1-MCP, （32） theirflesh turns brown when the apples are first stored in theopen air, though not under other conditions. Although researchers continue to search for the right combinationof factors that will keep fruits fresh and attractive, （33） the problem may be that consumers are overly concernedwith superficial qualities rather than the actual freshnessof the fruit.

How Do You Like Those Apples?Marketed as SmartFresh, the chemical 1-MCP(1-methylcyclopropene) has been used by fruit growerssince 2002 in the United States and elsewhere to preservethe crispness and lengthen the storage life of apples andother fruit, which often must travel long distances beforebeing eaten by consumers. （23） 1-MCP lengthens storagelife by three to four times when applied to apples. Thisextended life allows producers to sell their apples in theoff-season, months after the apples have been harvested.And at a cost of about one cent per pound of apples,1-MCP is a highly cost-effective treatment. However,1-MCP is not a panacea for fruit producers or sellers:there are problems and limitations associated with its use.[1] 1-MCP works by limiting a fruit’s production ofethylene, （24） it is a chemical that causes fruit to ripen andeventually rot. [2] While 1-MCP keeps apples （25） tightand crisp for months, it also limits （26 ）their scentproduction. [3] This may not be much of a problem withcertain kinds of apples that are not naturally veryfragrant, such as Granny Smith, but for apples that areprized for their fruity fragrance, such as McIntosh, thiscan be a problem with consumers, （27） that will rejectapples lacking the expected aroma. [4] But some fruits donot respond as well to 1-MCP as others （28） did, andsome even respond adversely. [5] Furthermore, somefruits, particularly those that naturally produce a large amount of ethylene, do not respond as well to 1-MCPtreatment. [6] Take Bartlett （29） pears, for instance, unlessthey are treated with exactly the right amount of 1-MCPat exactly the right time, they will remain hard and greenuntil they rot, and consumers who experience this will beunlikely to purchase them again. （30） Finally, researchers have found that 1-MCP actuallyincreases susceptibility to some pathologies in certainapple varieties. For example, Empire apples are prone to acondition that causes the flesh of the apple to turn brown.Traditionally, apple producers have dealt with thisproblem by leaving the apples in the open air for threeweeks before storing them in a controlled atmospherewith tightly regulated temperature, humidity, and carbondioxide levels. As the graph shows, the flesh of untreatedEmpire apples that are first stored in the open airundergoes （31） roughly five percent less browning thanthe flesh of untreated Empire apples that are immediatelyput into storage in a controlled environment. However,when Empire apples are treated with 1-MCP, （32） theirflesh turns brown when the apples are first stored in theopen air, though not under other conditions. Although researchers continue to search for the right combinationof factors that will keep fruits fresh and attractive, （33） the problem may be that consumers are overly concernedwith superficial qualities rather than the actual freshnessof the fruit.

How Do You Like Those Apples?Marketed as SmartFresh, the chemical 1-MCP(1-methylcyclopropene) has been used by fruit growerssince 2002 in the United States and elsewhere to preservethe crispness and lengthen the storage life of apples andother fruit, which often must travel long distances beforebeing eaten by consumers. （23） 1-MCP lengthens storagelife by three to four times when applied to apples. Thisextended life allows producers to sell their apples in theoff-season, months after the apples have been harvested.And at a cost of about one cent per pound of apples,1-MCP is a highly cost-effective treatment. However,1-MCP is not a panacea for fruit producers or sellers:there are problems and limitations associated with its use.[1] 1-MCP works by limiting a fruit’s production ofethylene, （24） it is a chemical that causes fruit to ripen andeventually rot. [2] While 1-MCP keeps apples （25） tightand crisp for months, it also limits （26 ）their scentproduction. [3] This may not be much of a problem withcertain kinds of apples that are not naturally veryfragrant, such as Granny Smith, but for apples that areprized for their fruity fragrance, such as McIntosh, thiscan be a problem with consumers, （27） that will rejectapples lacking the expected aroma. [4] But some fruits donot respond as well to 1-MCP as others （28） did, andsome even respond adversely. [5] Furthermore, somefruits, particularly those that naturally produce a large amount of ethylene, do not respond as well to 1-MCPtreatment. [6] Take Bartlett （29） pears, for instance, unlessthey are treated with exactly the right amount of 1-MCPat exactly the right time, they will remain hard and greenuntil they rot, and consumers who experience this will beunlikely to purchase them again. （30） Finally, researchers have found that 1-MCP actuallyincreases susceptibility to some pathologies in certainapple varieties. For example, Empire apples are prone to acondition that causes the flesh of the apple to turn brown.Traditionally, apple producers have dealt with thisproblem by leaving the apples in the open air for threeweeks before storing them in a controlled atmospherewith tightly regulated temperature, humidity, and carbondioxide levels. As the graph shows, the flesh of untreatedEmpire apples that are first stored in the open airundergoes （31） roughly five percent less browning thanthe flesh of untreated Empire apples that are immediatelyput into storage in a controlled environment. However,when Empire apples are treated with 1-MCP, （32） theirflesh turns brown when the apples are first stored in theopen air, though not under other conditions. Although researchers continue to search for the right combinationof factors that will keep fruits fresh and attractive, （33） the problem may be that consumers are overly concernedwith superficial qualities rather than the actual freshnessof the fruit.

How Do You Like Those Apples?Marketed as SmartFresh, the chemical 1-MCP(1-methylcyclopropene) has been used by fruit growerssince 2002 in the United States and elsewhere to preservethe crispness and lengthen the storage life of apples andother fruit, which often must travel long distances beforebeing eaten by consumers. （23） 1-MCP lengthens storagelife by three to four times when applied to apples. Thisextended life allows producers to sell their apples in theoff-season, months after the apples have been harvested.And at a cost of about one cent per pound of apples,1-MCP is a highly cost-effective treatment. However,1-MCP is not a panacea for fruit producers or sellers:there are problems and limitations associated with its use.[1] 1-MCP works by limiting a fruit’s production ofethylene, （24） it is a chemical that causes fruit to ripen andeventually rot. [2] While 1-MCP keeps apples （25） tightand crisp for months, it also limits （26 ）their scentproduction. [3] This may not be much of a problem withcertain kinds of apples that are not naturally veryfragrant, such as Granny Smith, but for apples that areprized for their fruity fragrance, such as McIntosh, thiscan be a problem with consumers, （27） that will rejectapples lacking the expected aroma. [4] But some fruits donot respond as well to 1-MCP as others （28） did, andsome even respond adversely. [5] Furthermore, somefruits, particularly those that naturally produce a large amount of ethylene, do not respond as well to 1-MCPtreatment. [6] Take Bartlett （29） pears, for instance, unlessthey are treated with exactly the right amount of 1-MCPat exactly the right time, they will remain hard and greenuntil they rot, and consumers who experience this will beunlikely to purchase them again. （30） Finally, researchers have found that 1-MCP actuallyincreases susceptibility to some pathologies in certainapple varieties. For example, Empire apples are prone to acondition that causes the flesh of the apple to turn brown.Traditionally, apple producers have dealt with thisproblem by leaving the apples in the open air for threeweeks before storing them in a controlled atmospherewith tightly regulated temperature, humidity, and carbondioxide levels. As the graph shows, the flesh of untreatedEmpire apples that are first stored in the open airundergoes （31） roughly five percent less browning thanthe flesh of untreated Empire apples that are immediatelyput into storage in a controlled environment. However,when Empire apples are treated with 1-MCP, （32） theirflesh turns brown when the apples are first stored in theopen air, though not under other conditions. Although researchers continue to search for the right combinationof factors that will keep fruits fresh and attractive, （33） the problem may be that consumers are overly concernedwith superficial qualities rather than the actual freshnessof the fruit.

More than One Way to Dress a CatFrom Michelangelo’s David to Vincent van Gogh’sseries of self-portraits to Grant Wood’s iconic image ofa farming couple in American （34 ）Gothic. These works byhuman artists have favored representations of membersof their own species to those of other species. Indeed,when we think about animals depicted in well-knownworks of art, the image of dogs playingpoker—popularized in a series of paintings by Americanartist C. M. （35） Coolidge, may be the first and only onethat comes to mind. Yet some of the earliest knownworks of art, including paintings and drawings tens ofthousands of years old found on cave walls in Spain andFrance, （36） portrays animals. Nor has artistic homage toour fellow creatures entirely died out in the millenniasince, （37 ）despite the many years that have passedbetween then and now.[1] The State Hermitage Museum in St. Petersburg,one of Russia’s greatest art museums, has long had aproductive partnership with a much loved animal: thecat. [2] For centuries, cats have guarded this famousmuseum, ridding it of mice, rats, and other rodents thatcould damage the art, not to mention（ 38 ）scared offvisitors. [3] Peter the Great introduced the first cat to theHermitage in the early eighteenth century. [4] LaterCatherine the Great declared the cats to be officialguardians of the galleries. [5] Continuing the tradition,Peter’s daughter Elizaveta introduced the best andstrongest cats in Russia to the Hermitage. [6] Today, themuseum holds a yearly festival honoring these faithfulworkers. （39 ）These cats are so cherished by the museum thatofficials recently （40 ）decreed original paintings to bemade of six of them. In each, a cat is depicted upright in ahumanlike pose and clothed in imperial-era Russianattire. The person chosen for this（ 41） task, digital artist,Eldar Zakirov painted the cats in the style traditionallyused by portrait artists, in so doing（ 42 ）presenting thecats as noble individuals worthy of respect. One portrait,The Hermitage Court Chamber Herald Cat, includes an aristocratic tilt of feline ears as well as a stately sweep oftail emerging from the stiff scarlet and gold of royal courtdress. The wise, thoughtful green eyes of the subject ofThe Hermitage Court Outrunner Cat mimic those of atrusted royal advisor.（ 43） Some may find it peculiar toobserve cats portrayed in formal court poses, but thesefelines, by （44） mastering the art of killing mice and rats,are benefactors of the museum as important as anyhuman.

More than One Way to Dress a CatFrom Michelangelo’s David to Vincent van Gogh’sseries of self-portraits to Grant Wood’s iconic image ofa farming couple in American （34 ）Gothic. These works byhuman artists have favored representations of membersof their own species to those of other species. Indeed,when we think about animals depicted in well-knownworks of art, the image of dogs playingpoker—popularized in a series of paintings by Americanartist C. M. （35） Coolidge, may be the first and only onethat comes to mind. Yet some of the earliest knownworks of art, including paintings and drawings tens ofthousands of years old found on cave walls in Spain andFrance, （36） portrays animals. Nor has artistic homage toour fellow creatures entirely died out in the millenniasince, （37 ）despite the many years that have passedbetween then and now.[1] The State Hermitage Museum in St. Petersburg,one of Russia’s greatest art museums, has long had aproductive partnership with a much loved animal: thecat. [2] For centuries, cats have guarded this famousmuseum, ridding it of mice, rats, and other rodents thatcould damage the art, not to mention（ 38 ）scared offvisitors. [3] Peter the Great introduced the first cat to theHermitage in the early eighteenth century. [4] LaterCatherine the Great declared the cats to be officialguardians of the galleries. [5] Continuing the tradition,Peter’s daughter Elizaveta introduced the best andstrongest cats in Russia to the Hermitage. [6] Today, themuseum holds a yearly festival honoring these faithfulworkers. （39 ）These cats are so cherished by the museum thatofficials recently （40 ）decreed original paintings to bemade of six of them. In each, a cat is depicted upright in ahumanlike pose and clothed in imperial-era Russianattire. The person chosen for this（ 41） task, digital artist,Eldar Zakirov painted the cats in the style traditionallyused by portrait artists, in so doing（ 42 ）presenting thecats as noble individuals worthy of respect. One portrait,The Hermitage Court Chamber Herald Cat, includes an aristocratic tilt of feline ears as well as a stately sweep oftail emerging from the stiff scarlet and gold of royal courtdress. The wise, thoughtful green eyes of the subject ofThe Hermitage Court Outrunner Cat mimic those of atrusted royal advisor.（ 43） Some may find it peculiar toobserve cats portrayed in formal court poses, but thesefelines, by （44） mastering the art of killing mice and rats,are benefactors of the museum as important as anyhuman.

More than One Way to Dress a CatFrom Michelangelo’s David to Vincent van Gogh’sseries of self-portraits to Grant Wood’s iconic image ofa farming couple in American （34 ）Gothic. These works byhuman artists have favored representations of membersof their own species to those of other species. Indeed,when we think about animals depicted in well-knownworks of art, the image of dogs playingpoker—popularized in a series of paintings by Americanartist C. M. （35） Coolidge, may be the first and only onethat comes to mind. Yet some of the earliest knownworks of art, including paintings and drawings tens ofthousands of years old found on cave walls in Spain andFrance, （36） portrays animals. Nor has artistic homage toour fellow creatures entirely died out in the millenniasince, （37 ）despite the many years that have passedbetween then and now.[1] The State Hermitage Museum in St. Petersburg,one of Russia’s greatest art museums, has long had aproductive partnership with a much loved animal: thecat. [2] For centuries, cats have guarded this famousmuseum, ridding it of mice, rats, and other rodents thatcould damage the art, not to mention（ 38 ）scared offvisitors. [3] Peter the Great introduced the first cat to theHermitage in the early eighteenth century. [4] LaterCatherine the Great declared the cats to be officialguardians of the galleries. [5] Continuing the tradition,Peter’s daughter Elizaveta introduced the best andstrongest cats in Russia to the Hermitage. [6] Today, themuseum holds a yearly festival honoring these faithfulworkers. （39 ）These cats are so cherished by the museum thatofficials recently （40 ）decreed original paintings to bemade of six of them. In each, a cat is depicted upright in ahumanlike pose and clothed in imperial-era Russianattire. The person chosen for this（ 41） task, digital artist,Eldar Zakirov painted the cats in the style traditionallyused by portrait artists, in so doing（ 42 ）presenting thecats as noble individuals worthy of respect. One portrait,The Hermitage Court Chamber Herald Cat, includes an aristocratic tilt of feline ears as well as a stately sweep oftail emerging from the stiff scarlet and gold of royal courtdress. The wise, thoughtful green eyes of the subject ofThe Hermitage Court Outrunner Cat mimic those of atrusted royal advisor.（ 43） Some may find it peculiar toobserve cats portrayed in formal court poses, but thesefelines, by （44） mastering the art of killing mice and rats,are benefactors of the museum as important as anyhuman.

More than One Way to Dress a CatFrom Michelangelo’s David to Vincent van Gogh’sseries of self-portraits to Grant Wood’s iconic image ofa farming couple in American （34 ）Gothic. These works byhuman artists have favored representations of membersof their own species to those of other species. Indeed,when we think about animals depicted in well-knownworks of art, the image of dogs playingpoker—popularized in a series of paintings by Americanartist C. M. （35） Coolidge, may be the first and only onethat comes to mind. Yet some of the earliest knownworks of art, including paintings and drawings tens ofthousands of years old found on cave walls in Spain andFrance, （36） portrays animals. Nor has artistic homage toour fellow creatures entirely died out in the millenniasince, （37 ）despite the many years that have passedbetween then and now.[1] The State Hermitage Museum in St. Petersburg,one of Russia’s greatest art museums, has long had aproductive partnership with a much loved animal: thecat. [2] For centuries, cats have guarded this famousmuseum, ridding it of mice, rats, and other rodents thatcould damage the art, not to mention（ 38 ）scared offvisitors. [3] Peter the Great introduced the first cat to theHermitage in the early eighteenth century. [4] LaterCatherine the Great declared the cats to be officialguardians of the galleries. [5] Continuing the tradition,Peter’s daughter Elizaveta introduced the best andstrongest cats in Russia to the Hermitage. [6] Today, themuseum holds a yearly festival honoring these faithfulworkers. （39 ）These cats are so cherished by the museum thatofficials recently （40 ）decreed original paintings to bemade of six of them. In each, a cat is depicted upright in ahumanlike pose and clothed in imperial-era Russianattire. The person chosen for this（ 41） task, digital artist,Eldar Zakirov painted the cats in the style traditionallyused by portrait artists, in so doing（ 42 ）presenting thecats as noble individuals worthy of respect. One portrait,The Hermitage Court Chamber Herald Cat, includes an aristocratic tilt of feline ears as well as a stately sweep oftail emerging from the stiff scarlet and gold of royal courtdress. The wise, thoughtful green eyes of the subject ofThe Hermitage Court Outrunner Cat mimic those of atrusted royal advisor.（ 43） Some may find it peculiar toobserve cats portrayed in formal court poses, but thesefelines, by （44） mastering the art of killing mice and rats,are benefactors of the museum as important as anyhuman.

More than One Way to Dress a CatFrom Michelangelo’s David to Vincent van Gogh’sseries of self-portraits to Grant Wood’s iconic image ofa farming couple in American （34 ）Gothic. These works byhuman artists have favored representations of membersof their own species to those of other species. Indeed,when we think about animals depicted in well-knownworks of art, the image of dogs playingpoker—popularized in a series of paintings by Americanartist C. M. （35） Coolidge, may be the first and only onethat comes to mind. Yet some of the earliest knownworks of art, including paintings and drawings tens ofthousands of years old found on cave walls in Spain andFrance, （36） portrays animals. Nor has artistic homage toour fellow creatures entirely died out in the millenniasince, （37 ）despite the many years that have passedbetween then and now.[1] The State Hermitage Museum in St. Petersburg,one of Russia’s greatest art museums, has long had aproductive partnership with a much loved animal: thecat. [2] For centuries, cats have guarded this famousmuseum, ridding it of mice, rats, and other rodents thatcould damage the art, not to mention（ 38 ）scared offvisitors. [3] Peter the Great introduced the first cat to theHermitage in the early eighteenth century. [4] LaterCatherine the Great declared the cats to be officialguardians of the galleries. [5] Continuing the tradition,Peter’s daughter Elizaveta introduced the best andstrongest cats in Russia to the Hermitage. [6] Today, themuseum holds a yearly festival honoring these faithfulworkers. （39 ）These cats are so cherished by the museum thatofficials recently （40 ）decreed original paintings to bemade of six of them. In each, a cat is depicted upright in ahumanlike pose and clothed in imperial-era Russianattire. The person chosen for this（ 41） task, digital artist,Eldar Zakirov painted the cats in the style traditionallyused by portrait artists, in so doing（ 42 ）presenting thecats as noble individuals worthy of respect. One portrait,The Hermitage Court Chamber Herald Cat, includes an aristocratic tilt of feline ears as well as a stately sweep oftail emerging from the stiff scarlet and gold of royal courtdress. The wise, thoughtful green eyes of the subject ofThe Hermitage Court Outrunner Cat mimic those of atrusted royal advisor.（ 43） Some may find it peculiar toobserve cats portrayed in formal court poses, but thesefelines, by （44） mastering the art of killing mice and rats,are benefactors of the museum as important as anyhuman.

More than One Way to Dress a CatFrom Michelangelo’s David to Vincent van Gogh’sseries of self-portraits to Grant Wood’s iconic image ofa farming couple in American （34 ）Gothic. These works byhuman artists have favored representations of membersof their own species to those of other species. Indeed,when we think about animals depicted in well-knownworks of art, the image of dogs playingpoker—popularized in a series of paintings by Americanartist C. M. （35） Coolidge, may be the first and only onethat comes to mind. Yet some of the earliest knownworks of art, including paintings and drawings tens ofthousands of years old found on cave walls in Spain andFrance, （36） portrays animals. Nor has artistic homage toour fellow creatures entirely died out in the millenniasince, （37 ）despite the many years that have passedbetween then and now.[1] The State Hermitage Museum in St. Petersburg,one of Russia’s greatest art museums, has long had aproductive partnership with a much loved animal: thecat. [2] For centuries, cats have guarded this famousmuseum, ridding it of mice, rats, and other rodents thatcould damage the art, not to mention（ 38 ）scared offvisitors. [3] Peter the Great introduced the first cat to theHermitage in the early eighteenth century. [4] LaterCatherine the Great declared the cats to be officialguardians of the galleries. [5] Continuing the tradition,Peter’s daughter Elizaveta introduced the best andstrongest cats in Russia to the Hermitage. [6] Today, themuseum holds a yearly festival honoring these faithfulworkers. （39 ）These cats are so cherished by the museum thatofficials recently （40 ）decreed original paintings to bemade of six of them. In each, a cat is depicted upright in ahumanlike pose and clothed in imperial-era Russianattire. The person chosen for this（ 41） task, digital artist,Eldar Zakirov painted the cats in the style traditionallyused by portrait artists, in so doing（ 42 ）presenting thecats as noble individuals worthy of respect. One portrait,The Hermitage Court Chamber Herald Cat, includes an aristocratic tilt of feline ears as well as a stately sweep oftail emerging from the stiff scarlet and gold of royal courtdress. The wise, thoughtful green eyes of the subject ofThe Hermitage Court Outrunner Cat mimic those of atrusted royal advisor.（ 43） Some may find it peculiar toobserve cats portrayed in formal court poses, but thesefelines, by （44） mastering the art of killing mice and rats,are benefactors of the museum as important as anyhuman.

More than One Way to Dress a CatFrom Michelangelo’s David to Vincent van Gogh’sseries of self-portraits to Grant Wood’s iconic image ofa farming couple in American （34 ）Gothic. These works byhuman artists have favored representations of membersof their own species to those of other species. Indeed,when we think about animals depicted in well-knownworks of art, the image of dogs playingpoker—popularized in a series of paintings by Americanartist C. M. （35） Coolidge, may be the first and only onethat comes to mind. Yet some of the earliest knownworks of art, including paintings and drawings tens ofthousands of years old found on cave walls in Spain andFrance, （36） portrays animals. Nor has artistic homage toour fellow creatures entirely died out in the millenniasince, （37 ）despite the many years that have passedbetween then and now.[1] The State Hermitage Museum in St. Petersburg,one of Russia’s greatest art museums, has long had aproductive partnership with a much loved animal: thecat. [2] For centuries, cats have guarded this famousmuseum, ridding it of mice, rats, and other rodents thatcould damage the art, not to mention（ 38 ）scared offvisitors. [3] Peter the Great introduced the first cat to theHermitage in the early eighteenth century. [4] LaterCatherine the Great declared the cats to be officialguardians of the galleries. [5] Continuing the tradition,Peter’s daughter Elizaveta introduced the best andstrongest cats in Russia to the Hermitage. [6] Today, themuseum holds a yearly festival honoring these faithfulworkers. （39 ）These cats are so cherished by the museum thatofficials recently （40 ）decreed original paintings to bemade of six of them. In each, a cat is depicted upright in ahumanlike pose and clothed in imperial-era Russianattire. The person chosen for this（ 41） task, digital artist,Eldar Zakirov painted the cats in the style traditionallyused by portrait artists, in so doing（ 42 ）presenting thecats as noble individuals worthy of respect. One portrait,The Hermitage Court Chamber Herald Cat, includes an aristocratic tilt of feline ears as well as a stately sweep oftail emerging from the stiff scarlet and gold of royal courtdress. The wise, thoughtful green eyes of the subject ofThe Hermitage Court Outrunner Cat mimic those of atrusted royal advisor.（ 43） Some may find it peculiar toobserve cats portrayed in formal court poses, but thesefelines, by （44） mastering the art of killing mice and rats,are benefactors of the museum as important as anyhuman.

More than One Way to Dress a CatFrom Michelangelo’s David to Vincent van Gogh’sseries of self-portraits to Grant Wood’s iconic image ofa farming couple in American （34 ）Gothic. These works byhuman artists have favored representations of membersof their own species to those of other species. Indeed,when we think about animals depicted in well-knownworks of art, the image of dogs playingpoker—popularized in a series of paintings by Americanartist C. M. （35） Coolidge, may be the first and only onethat comes to mind. Yet some of the earliest knownworks of art, including paintings and drawings tens ofthousands of years old found on cave walls in Spain andFrance, （36） portrays animals. Nor has artistic homage toour fellow creatures entirely died out in the millenniasince, （37 ）despite the many years that have passedbetween then and now.[1] The State Hermitage Museum in St. Petersburg,one of Russia’s greatest art museums, has long had aproductive partnership with a much loved animal: thecat. [2] For centuries, cats have guarded this famousmuseum, ridding it of mice, rats, and other rodents thatcould damage the art, not to mention（ 38 ）scared offvisitors. [3] Peter the Great introduced the first cat to theHermitage in the early eighteenth century. [4] LaterCatherine the Great declared the cats to be officialguardians of the galleries. [5] Continuing the tradition,Peter’s daughter Elizaveta introduced the best andstrongest cats in Russia to the Hermitage. [6] Today, themuseum holds a yearly festival honoring these faithfulworkers. （39 ）These cats are so cherished by the museum thatofficials recently （40 ）decreed original paintings to bemade of six of them. In each, a cat is depicted upright in ahumanlike pose and clothed in imperial-era Russianattire. The person chosen for this（ 41） task, digital artist,Eldar Zakirov painted the cats in the style traditionallyused by portrait artists, in so doing（ 42 ）presenting thecats as noble individuals worthy of respect. One portrait,The Hermitage Court Chamber Herald Cat, includes an aristocratic tilt of feline ears as well as a stately sweep oftail emerging from the stiff scarlet and gold of royal courtdress. The wise, thoughtful green eyes of the subject ofThe Hermitage Court Outrunner Cat mimic those of atrusted royal advisor.（ 43） Some may find it peculiar toobserve cats portrayed in formal court poses, but thesefelines, by （44） mastering the art of killing mice and rats,are benefactors of the museum as important as anyhuman.

More than One Way to Dress a CatFrom Michelangelo’s David to Vincent van Gogh’sseries of self-portraits to Grant Wood’s iconic image ofa farming couple in American （34 ）Gothic. These works byhuman artists have favored representations of membersof their own species to those of other species. Indeed,when we think about animals depicted in well-knownworks of art, the image of dogs playingpoker—popularized in a series of paintings by Americanartist C. M. （35） Coolidge, may be the first and only onethat comes to mind. Yet some of the earliest knownworks of art, including paintings and drawings tens ofthousands of years old found on cave walls in Spain andFrance, （36） portrays animals. Nor has artistic homage toour fellow creatures entirely died out in the millenniasince, （37 ）despite the many years that have passedbetween then and now.[1] The State Hermitage Museum in St. Petersburg,one of Russia’s greatest art museums, has long had aproductive partnership with a much loved animal: thecat. [2] For centuries, cats have guarded this famousmuseum, ridding it of mice, rats, and other rodents thatcould damage the art, not to mention（ 38 ）scared offvisitors. [3] Peter the Great introduced the first cat to theHermitage in the early eighteenth century. [4] LaterCatherine the Great declared the cats to be officialguardians of the galleries. [5] Continuing the tradition,Peter’s daughter Elizaveta introduced the best andstrongest cats in Russia to the Hermitage. [6] Today, themuseum holds a yearly festival honoring these faithfulworkers. （39 ）These cats are so cherished by the museum thatofficials recently （40 ）decreed original paintings to bemade of six of them. In each, a cat is depicted upright in ahumanlike pose and clothed in imperial-era Russianattire. The person chosen for this（ 41） task, digital artist,Eldar Zakirov painted the cats in the style traditionallyused by portrait artists, in so doing（ 42 ）presenting thecats as noble individuals worthy of respect. One portrait,The Hermitage Court Chamber Herald Cat, includes an aristocratic tilt of feline ears as well as a stately sweep oftail emerging from the stiff scarlet and gold of royal courtdress. The wise, thoughtful green eyes of the subject ofThe Hermitage Court Outrunner Cat mimic those of atrusted royal advisor.（ 43） Some may find it peculiar toobserve cats portrayed in formal court poses, but thesefelines, by （44） mastering the art of killing mice and rats,are benefactors of the museum as important as anyhuman.

More than One Way to Dress a CatFrom Michelangelo’s David to Vincent van Gogh’sseries of self-portraits to Grant Wood’s iconic image ofa farming couple in American （34 ）Gothic. These works byhuman artists have favored representations of membersof their own species to those of other species. Indeed,when we think about animals depicted in well-knownworks of art, the image of dogs playingpoker—popularized in a series of paintings by Americanartist C. M. （35） Coolidge, may be the first and only onethat comes to mind. Yet some of the earliest knownworks of art, including paintings and drawings tens ofthousands of years old found on cave walls in Spain andFrance, （36） portrays animals. Nor has artistic homage toour fellow creatures entirely died out in the millenniasince, （37 ）despite the many years that have passedbetween then and now.[1] The State Hermitage Museum in St. Petersburg,one of Russia’s greatest art museums, has long had aproductive partnership with a much loved animal: thecat. [2] For centuries, cats have guarded this famousmuseum, ridding it of mice, rats, and other rodents thatcould damage the art, not to mention（ 38 ）scared offvisitors. [3] Peter the Great introduced the first cat to theHermitage in the early eighteenth century. [4] LaterCatherine the Great declared the cats to be officialguardians of the galleries. [5] Continuing the tradition,Peter’s daughter Elizaveta introduced the best andstrongest cats in Russia to the Hermitage. [6] Today, themuseum holds a yearly festival honoring these faithfulworkers. （39 ）These cats are so cherished by the museum thatofficials recently （40 ）decreed original paintings to bemade of six of them. In each, a cat is depicted upright in ahumanlike pose and clothed in imperial-era Russianattire. The person chosen for this（ 41） task, digital artist,Eldar Zakirov painted the cats in the style traditionallyused by portrait artists, in so doing（ 42 ）presenting thecats as noble individuals worthy of respect. One portrait,The Hermitage Court Chamber Herald Cat, includes an aristocratic tilt of feline ears as well as a stately sweep oftail emerging from the stiff scarlet and gold of royal courtdress. The wise, thoughtful green eyes of the subject ofThe Hermitage Court Outrunner Cat mimic those of atrusted royal advisor.（ 43） Some may find it peculiar toobserve cats portrayed in formal court poses, but thesefelines, by （44） mastering the art of killing mice and rats,are benefactors of the museum as important as anyhuman.

More than One Way to Dress a CatFrom Michelangelo’s David to Vincent van Gogh’sseries of self-portraits to Grant Wood’s iconic image ofa farming couple in American （34 ）Gothic. These works byhuman artists have favored representations of membersof their own species to those of other species. Indeed,when we think about animals depicted in well-knownworks of art, the image of dogs playingpoker—popularized in a series of paintings by Americanartist C. M. （35） Coolidge, may be the first and only onethat comes to mind. Yet some of the earliest knownworks of art, including paintings and drawings tens ofthousands of years old found on cave walls in Spain andFrance, （36） portrays animals. Nor has artistic homage toour fellow creatures entirely died out in the millenniasince, （37 ）despite the many years that have passedbetween then and now.[1] The State Hermitage Museum in St. Petersburg,one of Russia’s greatest art museums, has long had aproductive partnership with a much loved animal: thecat. [2] For centuries, cats have guarded this famousmuseum, ridding it of mice, rats, and other rodents thatcould damage the art, not to mention（ 38 ）scared offvisitors. [3] Peter the Great introduced the first cat to theHermitage in the early eighteenth century. [4] LaterCatherine the Great declared the cats to be officialguardians of the galleries. [5] Continuing the tradition,Peter’s daughter Elizaveta introduced the best andstrongest cats in Russia to the Hermitage. [6] Today, themuseum holds a yearly festival honoring these faithfulworkers. （39 ）These cats are so cherished by the museum thatofficials recently （40 ）decreed original paintings to bemade of six of them. In each, a cat is depicted upright in ahumanlike pose and clothed in imperial-era Russianattire. The person chosen for this（ 41） task, digital artist,Eldar Zakirov painted the cats in the style traditionallyused by portrait artists, in so doing（ 42 ）presenting thecats as noble individuals worthy of respect. One portrait,The Hermitage Court Chamber Herald Cat, includes an aristocratic tilt of feline ears as well as a stately sweep oftail emerging from the stiff scarlet and gold of royal courtdress. The wise, thoughtful green eyes of the subject ofThe Hermitage Court Outrunner Cat mimic those of atrusted royal advisor.（ 43） Some may find it peculiar toobserve cats portrayed in formal court poses, but thesefelines, by （44） mastering the art of killing mice and rats,are benefactors of the museum as important as anyhuman.