Questões de Inglês do ENEM

Touching thermal-paper receipts could extend BPA retention in the body

When people handle receipts printed on thermal paper containing the endocrine disruptor bisphenol A (BPA), the toxic chemical could linger in the body for a week or more. Jonathan W. Martin of Stockholm University and Jiaying Liu of the University of Alberta asked six male volunteers to handle paper containing isotopically labeled BPA for five minutes. The volunteers then put on nitrile gloves, wore them for two hours, removed them, and washed their hands with soap. Afterward, the researchers measured the labeled BPA and its metabolites in the volunteers’ urine regularly for two days and then once again a week later. The study only traced the isotopically labeled (deuterated) BPA and its metabolites, so any additional BPA exposure from other sources was not monitored.

(Deirdre Lockwood, Touching thermal-paper receipts could extend BPA retention in the body. Chemical & Engineering News, 04/09/2017.)

O texto discorre sobre uma pesquisa cujo objetivo foi

Largest prime number discovered: with more than 23m digits

Known simply as M77232917, the figure is arrived at by calculating two to the power of 77,232,917 and subtracting one, leaving a gargantuan string of 23,249,425 digits. The result is nearly one million digits longer than the previous record holder discovered in January 2016. The number belongs to a rare group of so-called Mersenne prime numbers, named after the 17th century French monk Marin Mersenne. Like any prime number, a Mersenne prime is divisible only by itself and one, but is derived by multiplying twos together over and over before taking away one. The previous record-holding number was the 49th Mersenne prime ever found, making the new one the 50th.

(Adaptado de Ian Sample, “Largest prime number discovered: with more than 23m digits”. The Guardian, 04/ 01/2018.)

Considerando as informações contidas no excerto anterior, qual dos números a seguir é um primo de Mersenne?

O post anterior aponta

Este cartum foi criado pelo norte-americano Bruce Beattie, em 2011. Nele, o cartunista faz uso da ironia para

We raise girls to cater to the fragile egos of men. We teach girls do shrink themselves, to make themselves smaller. We tell girls ‘You can have ambition, but not too much’. ‘You should aim to be successful, but not too successful, otherwise you will threaten the man’. (…) We teach girls shame – ‘Close your legs, cover yourself!’. We make them feel as though by being born female, they’re already guilty of something. And so, girls grow up to be women who cannot see they have desire. They grow up to be women who silence themselves. They grow up to be women who cannot say what they truly think. And they grow up – and this is the worst thing we do to girls – to be women who turn pretense into an art form.

(Adaptado da palestra “We should all be feminists”, 15/07/2009. Disponível em https://www.youtube.com/watch?v=hg3umXU_qWc&t=797s. Acessado em 14/05/2018.)

O texto anterior reproduz trechos de uma palestra proferida pela escritora nigeriana Chimamanda Adichie em 2009. Segundo a autora, o fato de serem criadas para agradar aos homens faz com que as mulheres

Os dizeres da camiseta

‘Yes, I’m Italian – but I’m not loud, I don’t gesticulate and I’m not good with pizza’

Elena Ferrante

I love my country, but I have no patriotic spirit and no national pride. What’s more, I digest pizza poorly, I eat very little spaghetti, I don’t speak in a loud voice, I don’t gesticulate, I hate all mafias, I don’t exclaim “Mamma mia!” National characteristics are simplifications that should be contested. Being Italian, for me, begins and ends with the fact that I speak and write in the Italian language.

Put that way it doesn’t seem like much, but really it’s a lot. A language is a compendium of the history, geography, material and spiritual life, the vices and virtues, not only of those who speak it, but also of those who have spoken it through the centuries. When I say that I’m Italian because I write in Italian, I mean that I’m fully Italian in the only way that I’m willing to attribute to myself a nationality. I don’t like the other ways, especially when they become nationalism, chauvinism, and imperialism.

(Adaptado de Elena Ferrante, ‘Yes, I´m Italian – but I´m not loud, I don´t gesticulate and I´m not good with pizza’, The Guardian, 24/02/2018.)

Transcrevem-se, a seguir, versos de canções brasileiras e de um poema de Vinícius de Moraes. Assinale a alternativa que melhor exemplifica as afirmações de Elena Ferrante.

        Fatbergs are a growing scourge infesting cities around the world— some are more than 800 feet long and weigh more than four humpback whales. These gross globs, which can cause sewer systems to block up and even overflow, have been plaguing the U.S., Great Britain and Australia for the past decade, forcing governments and utilities companies to send workers down into the sewers armed with water hoses, vacuums and scrapers with the unenviable task of prying them loose.  

        "It is hard not to think of [fatbergs] as a tangible symbol of the way we live now, the ultimate product of our disposable, out of sight, out of mind culture," wrote journalist Tim Adams in The Guardian. 

        At their core, fatbergs are the accumulation of oil and grease that's been poured down the drain, congealing around flushed nonbiological waste like tampons, condoms and baby wipes. When fat sticks to the side of sewage pipes, the wipes and other detritus get stuck, accumulating layer upon layer of gunk in a sort of slimy snowball effect. 

        Fatbergs also collect other kinds of debris—London fatbergs have been cracked open to reveal pens, false teeth and even watches. 

        Restaurants are a big contributor to fatbergs: Thames Water, the London utilities company, found nine out of 10 fast-food eateries lacked adequate grease traps to stop fat from entering the sewers. Homeowners also contribute to the problem by pouring grease and fat down the sink. 

        Even though its component materials are soft, fatbergs themselves can be tough as rocks. Researchers have found a host of dangerous bacteria in fatbergs, including listeria and e.coli. 

        Fatbergs are notorious for their fetid smell, which can make even the hardiest sewer workers gag, and chipping away at one can release noxious gases. 

        The key to fatberg prevention is remembering the four Ps: Pee, poo, puke and (toilet) paper are the only things that should be flushed. 

Newsweek, 14 March, 2019. Adaptado.

        Fatbergs are a growing scourge infesting cities around the world— some are more than 800 feet long and weigh more than four humpback whales. These gross globs, which can cause sewer systems to block up and even overflow, have been plaguing the U.S., Great Britain and Australia for the past decade, forcing governments and utilities companies to send workers down into the sewers armed with water hoses, vacuums and scrapers with the unenviable task of prying them loose.  

        "It is hard not to think of [fatbergs] as a tangible symbol of the way we live now, the ultimate product of our disposable, out of sight, out of mind culture," wrote journalist Tim Adams in The Guardian. 

        At their core, fatbergs are the accumulation of oil and grease that's been poured down the drain, congealing around flushed nonbiological waste like tampons, condoms and baby wipes. When fat sticks to the side of sewage pipes, the wipes and other detritus get stuck, accumulating layer upon layer of gunk in a sort of slimy snowball effect. 

        Fatbergs also collect other kinds of debris—London fatbergs have been cracked open to reveal pens, false teeth and even watches. 

        Restaurants are a big contributor to fatbergs: Thames Water, the London utilities company, found nine out of 10 fast-food eateries lacked adequate grease traps to stop fat from entering the sewers. Homeowners also contribute to the problem by pouring grease and fat down the sink. 

        Even though its component materials are soft, fatbergs themselves can be tough as rocks. Researchers have found a host of dangerous bacteria in fatbergs, including listeria and e.coli. 

        Fatbergs are notorious for their fetid smell, which can make even the hardiest sewer workers gag, and chipping away at one can release noxious gases. 

        The key to fatberg prevention is remembering the four Ps: Pee, poo, puke and (toilet) paper are the only things that should be flushed. 

Newsweek, 14 March, 2019. Adaptado.

        Fatbergs are a growing scourge infesting cities around the world— some are more than 800 feet long and weigh more than four humpback whales. These gross globs, which can cause sewer systems to block up and even overflow, have been plaguing the U.S., Great Britain and Australia for the past decade, forcing governments and utilities companies to send workers down into the sewers armed with water hoses, vacuums and scrapers with the unenviable task of prying them loose.  

        "It is hard not to think of [fatbergs] as a tangible symbol of the way we live now, the ultimate product of our disposable, out of sight, out of mind culture," wrote journalist Tim Adams in The Guardian. 

        At their core, fatbergs are the accumulation of oil and grease that's been poured down the drain, congealing around flushed nonbiological waste like tampons, condoms and baby wipes. When fat sticks to the side of sewage pipes, the wipes and other detritus get stuck, accumulating layer upon layer of gunk in a sort of slimy snowball effect. 

        Fatbergs also collect other kinds of debris—London fatbergs have been cracked open to reveal pens, false teeth and even watches. 

        Restaurants are a big contributor to fatbergs: Thames Water, the London utilities company, found nine out of 10 fast-food eateries lacked adequate grease traps to stop fat from entering the sewers. Homeowners also contribute to the problem by pouring grease and fat down the sink. 

        Even though its component materials are soft, fatbergs themselves can be tough as rocks. Researchers have found a host of dangerous bacteria in fatbergs, including listeria and e.coli. 

        Fatbergs are notorious for their fetid smell, which can make even the hardiest sewer workers gag, and chipping away at one can release noxious gases. 

        The key to fatberg prevention is remembering the four Ps: Pee, poo, puke and (toilet) paper are the only things that should be flushed. 

Newsweek, 14 March, 2019. Adaptado.

        If you take a look at my smartphone, you’ll know that I like to order out. But am I helping the small local businesses? You would think that if you own a restaurant you’d be thrilled to have an outsourced service that would take care of your delivery operations while leveraging their marketing might to expand your businesses’ brand. However, restaurant owners have complained of lack of quality control once their food goes out the door. They don’t like that the delivery people are the face of their product when it gets into the customer’s hand. Some of the delivery services have been accused of listing restaurants on their apps without the owners’ permission, and oftentimes publish menu items and prices that are incorrect or out of date.

        But there is another reason why restaurant owners aren’t fond of delivery services. It’s the costs, which, for some, are becoming unsustainable. Even with the increased revenues from the delivery services, the fees wind up killing a restaurant’s margins to the extent that it’s at best marginally profitable. Therefore, some restaurants are pushing harder to drive orders from their own websites and offering special deals for customers that use their in-house delivery people.

        The simple fact is that these delivery apps are here to stay. They are enormously popular and have significantly grown. I believe that restaurant owners that resist these apps are hurting their brands by missing out on potential customers. The good news is that the delivery platforms are not as evil as some would portray them. They have some skin in the game. They are competing against other services. They want their listed restaurants to profit. Maybe instead of fighting, the nation’s restaurant industry needs to proactively embrace the delivery service industry and figure out ways to profitably work together.

The Guardian. 02 December, 2020. Adaptado.

        If you take a look at my smartphone, you’ll know that I like to order out. But am I helping the small local businesses? You would think that if you own a restaurant you’d be thrilled to have an outsourced service that would take care of your delivery operations while leveraging their marketing might to expand your businesses’ brand. However, restaurant owners have complained of lack of quality control once their food goes out the door. They don’t like that the delivery people are the face of their product when it gets into the customer’s hand. Some of the delivery services have been accused of listing restaurants on their apps without the owners’ permission, and oftentimes publish menu items and prices that are incorrect or out of date.

        But there is another reason why restaurant owners aren’t fond of delivery services. It’s the costs, which, for some, are becoming unsustainable. Even with the increased revenues from the delivery services, the fees wind up killing a restaurant’s margins to the extent that it’s at best marginally profitable. Therefore, some restaurants are pushing harder to drive orders from their own websites and offering special deals for customers that use their in-house delivery people.

        The simple fact is that these delivery apps are here to stay. They are enormously popular and have significantly grown. I believe that restaurant owners that resist these apps are hurting their brands by missing out on potential customers. The good news is that the delivery platforms are not as evil as some would portray them. They have some skin in the game. They are competing against other services. They want their listed restaurants to profit. Maybe instead of fighting, the nation’s restaurant industry needs to proactively embrace the delivery service industry and figure out ways to profitably work together.

The Guardian. 02 December, 2020. Adaptado.

        If you take a look at my smartphone, you’ll know that I like to order out. But am I helping the small local businesses? You would think that if you own a restaurant you’d be thrilled to have an outsourced service that would take care of your delivery operations while leveraging their marketing might to expand your businesses’ brand. However, restaurant owners have complained of lack of quality control once their food goes out the door. They don’t like that the delivery people are the face of their product when it gets into the customer’s hand. Some of the delivery services have been accused of listing restaurants on their apps without the owners’ permission, and oftentimes publish menu items and prices that are incorrect or out of date.

        But there is another reason why restaurant owners aren’t fond of delivery services. It’s the costs, which, for some, are becoming unsustainable. Even with the increased revenues from the delivery services, the fees wind up killing a restaurant’s margins to the extent that it’s at best marginally profitable. Therefore, some restaurants are pushing harder to drive orders from their own websites and offering special deals for customers that use their in-house delivery people.

        The simple fact is that these delivery apps are here to stay. They are enormously popular and have significantly grown. I believe that restaurant owners that resist these apps are hurting their brands by missing out on potential customers. The good news is that the delivery platforms are not as evil as some would portray them. They have some skin in the game. They are competing against other services. They want their listed restaurants to profit. Maybe instead of fighting, the nation’s restaurant industry needs to proactively embrace the delivery service industry and figure out ways to profitably work together.

The Guardian. 02 December, 2020. Adaptado.