Pratica di Shadowing: 🎯 IELTS Listening Podcast - VOL 7 TEST 4 FULL 4 SECTION- | Phụ đề Anh & Việt | - Impara a parlare inglese con i video

IELTS Listening.

Now turn to section 1.

You will hear a telephone conversation between a customer and a service representative.

Hello, Superior Home Appliances.

This is Ian here.

Oh, hello, yes.

I have a new fridge and I'm ringing to report a fault with it.

I need you to send someone out to have a look at it.

OK.

I'll fill in a customer complaint form and arrange for one of our repair agents to come out to you.

OK then.

Now, can I just get some contact details from you for the form?

Your name is?

Jessica.

Jessica Brown.

OK.

And if I can just get a contact telephone number?

Our home phone number is 5823-2210.

Got it.

Now, can I get some more details about the fridge?

Well, it's been playing up since yesterday afternoon.

I see.

And is it still under warranty?

Well, I should think so.

It's only a couple of weeks old.

That's fine, then.

Now, I just need to get some more information about the make and model.

Is it a top mount,

a bottom mount, or a side-by-side?

The freezer is on top.

And have you got the model number there?

Yes, it's here on the instructions booklet.

It's S654391X.

OK, so it's silver in colour.

That's right.

I thought it was so much nicer than the usual white ones.

Now, if I could just get a few details from you.

First, when did you buy the fridge?

Well, as I said, it was only a few weeks ago,

but I don't have the receipt in front of me at the moment.

I do know that it was delivered on the 6th of February.

OK, well, I can use that date to search on the computer.

Here it is.

It says here you bought it on January the 12th.

Now, what exactly is wrong with the fridge?

Well, my fridge is fitted with an alarm,

and it started to go off.

It made an awful noise.

So what was wrong?

Well, when I went to check the freezer, it felt pretty warm.

It's ten degrees, and it should be minus eighteen, so everything is melting.

And then the main part of the fridge doesn't seem to be working either.

Mmm, I see.

I've made a note of that on the form and I'll pass it on to the service agent.

When can they come and fix it?

Let's find the closest one to you.

Um, let's see.

That's Ken's Appliances and they've got two centres in your area,

one near the station and another one in the shopping centre.

Well, we're miles away from the shopping centre,

so the station one would be closer.

I'll ring them in a minute,

but I should warn you,

it could take a day or two for them to get to you.

What?

What am I going to do without a fridge?

Look, there's a fridge full of food there and it's all going off.

I'll have to throw it all out, you know.

Yes, I do sympathise.

It's not just that.

This is going to affect my business.

I run a sandwich shop and that's where I keep my stock.

I see.

Look, Jessica, if you tell me how much the stock is worth,

we can send you a check for that amount,

though there is a maximum of $250.

Well, I've just filled it with $180 worth of meat and salad,

so that would be something, I suppose.

But how long is my business expected to survive without a fridge?

It's just not good enough.

Yes, I understand your concerns,

but that's all I can really offer you.

Well, I'd like to speak to someone higher up about this.

I can ask my manager to ring you back by close of business today.

Would that be acceptable?

Yes, thank you.

I do apologise for all the inconvenience.

Is there anything else I can help you with?

Actually, there is one more thing.

The door has a dent in it, on the left-hand side.

It wasn't there in the shop,

so it must have happened when it was delivered.

I'd like that replaced too.

I'll make a note of that too.

You'll be hearing from us very soon.

That is the end of Section 1.

Now turn to Section 2.

You will hear part of a radio programme in which the speaker is talking about a new organisation called Connections.

Hello.

100

Listeners to this programme will know that we're very keen to foster links within communities

101

and we think we've hit on a winning idea.

102

I'm going to tell you about a scheme

103

which has been set up as part of our Communities in

104

Action programme for those who'd like to be put in touch with people with people from different countries and cultures.

105

As the name Connections suggests,

106

we're hoping

107

that the scheme will introduce people who live in this country

108

who will act as hosts to people who've recently arrived here to study or to work for a limited period of time,

109

who will be their guests.

110

Now, if you've got a spare room in your house or flat,

111

you might like to be a host and and have someone stay for a weekend.

112

I should point out that no money is involved,

113

as all our hosts are unpaid.

114

But you should not have too much extra expense other than one more person joining you at mealtimes.

115

In the course of their studies or work in this country,

116

some people rarely get the opportunity to socialise.

117

There may be language problems or feelings of shyness,

118

which mean that whatever their age,

119

people can become quite lonely or isolated.

120

If you are prepared to invite someone into your home,

121

you can rely on connections for a personal introduction and the timing of the invitation will be to suit you.

122

As I said, the stay is always over a weekend for two or three nights and,

123

as the host, the arrangements you make for your visitor will depend on your other commitments.

124

If you're listening to this programme and you would like to take advantage of what connections can offer a guest,

125

then what I'm going on to say will apply to you.

126

So, what will you, the guest,

127

get out of a visit?

128

You'll gain an insight into the customs and way of life of the country you're staying in.

129

And you'll enjoy home-cooked meals and be able to ask questions about things which interest you,

130

or perhaps even puzzle you.

131

It's early days, but if a weekend stay goes well,

132

relationships might develop over time and turn into lasting and genuine friendships.

133

This would undoubtedly be of advantage to the whole community,

134

as we all become more aware of the ways in which people in different countries live their lives.

135

There's also the possibility that when you return to your own country,

136

you might one day want to invite your hosts to stay with you.

137

Right, I hope I've given you enough information on the scheme and what we're setting out to do.

138

I'll now deal with the process for applying if you'd like to be involved from the point of view of a guest.

139

So, have a pencil and some paper ready to jot down what you need to do.

140

Connections is broken up into various small sections,

141

which will deal with your application through the different stages.

142

To begin with, we ask you to make a phone call to our vetting people.

143

We need to know some basic information about you,

144

like how long you're intending to be in this country.

145

The minimum time limit is three months.

146

Whether you're working or studying,

147

we require a reference, which must be from the person in authority who you're working with or studying under.

148

This will be used for an identity check.

149

Once that's been sent to the authorities and approved,

150

we'll email you an application form, which you can download.

151

You should complete this and return it with two recent passport-sized photographs of yourself.

152

One photo will be held in our records

153

and the other will be sent to your host family prior to your first weekend visit.

154

Our centre manager will get back to you within a week of receiving your form to let you know

155

that we have it and if we think there's a suitable match on our files,

156

someone from our interview team will contact you for a face-to-face meeting with a member of staff.

157

At that point, you should have some idea of weekend dates when you're free which we can put to the host family.

158

However, decisions are not made at the meeting

159

but you can expect to hear the result from us in a couple of days.

160

Now, the process for those of you interested in welcoming someone...

161

That is the end of section two.

162

Now turn to section three.

163

You will hear two health science students called Elliot and Beth discussing research on climate change and allergies.

164

Have you had a chance to look at the information for our project yet, Beth?

165

I've had a look at most of the stuff on the relationship between climate change

166

and allergies and at the role played by pollen from flowering plants and trees.

167

Yeah, me too.

168

The main message is that seasonal allergies seem to be getting worse.

169

In just the last 20 years,

170

the amount of pollen that's produced by the flowers on birch trees has tripled,

171

and one in four people suffers from either hay fever or asthma,

172

which is triggered by pollen.

173

I read something about allergy sufferers being more likely to have a vitamin D deficiency

174

because we no longer take cod liver oil as a vitamin supplement,

175

like many people used to do in the 1950s in Britain.

176

And since then, allergies have quadrupled in most European countries.

177

But it was only in Britain that cod liver oil was so popular,

178

so that argument doesn't really make sense.

179

No, it doesn't seem that relevant.

180

What seems to be happening now is

181

that an increasing number of people are getting their first attack in their 40s and 50s.

182

That must be because of the link with climate change causing rising temperatures.

183

but CO2 levels are seriously affecting pollen counts too.

184

As much as milder winters?

185

Definitely.

186

CO2 helps stimulate plant growth and several recent studies have shown that when plants are exposed to more CO2,

187

they produce more pollen.

188

Really?

189

So people might experience more severe allergic symptoms in future?

190

That's right.

191

And another factor is that the pollen season is changing.

192

Yes.

193

Scientists are predicting spring will come five weeks earlier by 2130.

194

That's in the long term.

195

But that doesn't mean that spring will come earlier every year.

196

Look at last winter.

197

That was really cold until March and the pollen season was delayed.

198

Whereas this year spring came earlier and lasted longer.

199

Right.

200

And another thing we should mention is ragweed.

201

As an example of a plant species moving into new areas as a result of climate change?

202

Yes.

203

In the US, it's already the major allergen,

204

affecting millions of people in August and September.

205

But we're starting to see it grow in Europe for the first time,

206

which is really worrying because it's so allergenic.

207

The problem with tree pollen is also worse in cities

208

because there are so many hard surfaces around and the pollen doesn't get absorbed so much,

209

just stays in the air.

210

Yeah.

211

Wasn't the pollen shown to be three times higher in one city?

212

I think so.

213

So because of this, many cities have started to ban the planting of certain types of trees.

214

So, shall we look at the different data tables for seasonal changes for pollen in Europe?

215

OK, but I think we should just focus on the trees and plants which we have the most data for.

216

So, that's oak trees and birch trees and grass.

217

Yes, that makes it more manageable.

218

Shall we go through the data for each country in detail and pick out anything interesting?

219

All right.

220

So, starting with Austria.

221

Well, here we've only got data for birch pollen.

222

I wonder why there's no data for oak or grass.

223

Hmm.

224

It would be interesting to compare with neighbouring countries.

225

True.

226

The picture in France is unusual.

227

Yes.

228

The pollen season starts earlier for both oak and birch,

229

but it doesn't start any earlier for grass.

230

I wonder why that is.

231

In the Netherlands, we've got complete data for all three plants.

232

So, what does it show?

233

Grass and birch pollen are only starting a few days earlier,

234

but oak pollen is starting much earlier.

235

Eighteen days, in fact.

236

That's unusual.

237

There's not such a big difference in other countries.

238

No. Switzerland's an interesting case.

239

The pollen season starts here earlier than in the past for oak, birch and grass.

240

Yeah, from 21 days to 14 days earlier.

241

Yeah, the UK shows a different picture again.

242

Yeah, here the problem is that wet summers have extended the grass pollen season from five weeks to eight weeks,

243

which is bad news for allergy sufferers.

244

Right.

245

Well, I think we should have another look at...

246

That is the end of Section 3.

247

Now turn to Section 4.

248

You will hear a student who is studying food science giving a presentation on a spice called saffron.

249

For my investigation into the history and uses of plant products,

250

I have focused on the cultivation and production of saffron,

251

an expensive, bright yellow spice made from crocus flowers.

252

Unlike most other species of crocus,

253

the saffron crocus doesn't flower in February or March,

254

but in October, when it produces fragrant lilac-colored flowers,

255

which are harvested at that time.

256

During the harvest, the flower petals are discarded and only the stigmas,

257

the three dark orange or red-colored reproductive parts of the flower, are commercially used.

258

One person must pick for almost 400 hours to produce just one kilo of saffron,

259

and amazingly, to produce just 50 grams,

260

it takes about 14,000 individual stigmas.

261

No wonder the spice is so expensive.

262

After this painstaking harvesting, and to preserve the intensive taste,

263

smell, and color of the product,

264

the stigmas are subject to a process of drying,

265

by which some 98% of their moisture content is removed.

266

This makes it possible to keep saffron on the shelf to be used for many years.

267

The highly prized spice is famous for the flavor and aroma it imparts,

268

which are often compared to that of honey.

269

Saffron is also prized for its rich golden color,

270

which makes food look so tempting and indulgent.

271

If you want to buy some of this fabled spice,

272

you will find that saffron is either sold as whole stigmas or ground up as a powder.

273

Today, saffron is used in both Eastern and Western cuisines to add both color and flavor to an enormous range of recipes,

274

though cooks would agree that it is most commonly added to recipes for the cooking of rice,

275

because somehow it seems to complement such dishes perfectly.

276

It is found to varying degrees in Italian,

277

Spanish, Indian, and Iranian food.

278

Although food preparation is its most common present-day use,

279

medical research indicates that saffron may have important applications as a drug in the clinical treatment of a number of eye disorders.

280

Patients given saffron in their regular diet seem to show remarkable signs of recovery from serious conditions.

281

And although scientists are still unsure of exactly why,

282

recent experiments with laboratory rats have shown saffron to be effective in protecting the animals from damage caused

283

when they are exposed to potentially harmful lights.

284

Now, I'd like to give a few examples of how saffron has been used since ancient times.

285

Some of the earliest evidence of saffron cultivation comes from archaeological excavations dating back 4,000 years on the island of Crete,

286

where paintings and other artifacts have been found indicating that women wore beautiful saffron-colored clothes.

287

This is the earliest evidence of saffron being used as a dye.

288

During the Roman Empire, saffron oil was produced,

289

which, because of both its color and aroma,

290

was used to create cosmetics.

291

But only the wealthiest citizens could afford these.

292

Another use of saffron was to be found in the public baths.

293

There, saffron was used as a perfume to keep the places smelling fresh and aromatic.

294

It is even said

295

that the streets of Rome were strewn with saffron threads to greet Emperor Nero as an extravagant

296

and sweet-smelling gesture when he made a triumphal entrance into the city.

297

Other parts of the ancient world used saffron extensively.

298

One of the most well-known examples was in Persia,

299

which is modern-day Iran, where saffron was a vital part of the process of manufacturing carpets.

300

used as a traditional dye along with other natural products like berries and minerals.

301

To end my presentation, I'd like to read out a recipe written by a friend of mine.

302

That is the end of Part 4.

303

You now have one minute to check your answers to Part 4.

Cos'è la tecnica dello Shadowing?

Shadowing è una tecnica di apprendimento delle lingue supportata da studi scientifici, originariamente sviluppata per la formazione dei traduttori professionisti e resa popolare dal poliglotta Dr. Alexander Arguelles. Il metodo è semplice ma potente: ascolti un audio in inglese di madrelingua e lo ripeti immediatamente ad alta voce — come un'ombra che segue il parlante con un ritardo di solo 1–2 secondi. A differenza dell'ascolto passivo o degli esercizi di grammatica, lo shadowing costringe il tuo cervello e i muscoli della bocca a elaborare e riprodurre simultaneamente i modelli di discorso reale. La ricerca dimostra che migliora significativamente la precisione della pronuncia, l'intonazione, il ritmo, il discorso connesso, la comprensione dell'ascolto e la fluidità del parlato — rendendolo uno dei metodi più efficaci per la preparazione alla prova di speaking dell'IELTS e per la comunicazione reale in inglese.

Pratica di Shadowing: 🎯 IELTS Listening Podcast - VOL 7 TEST 4 FULL 4 SECTION- | Phụ đề Anh & Việt | - Impara a parlare inglese con i video

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Cos'è la tecnica dello Shadowing?