『新完全マスター語彙　日本語能力試験N2』（2011年、スリーエーネットワーク） 教科書を1課ずつ読んでいきます。 N2、N1に必要な語彙です。 今日は、第5章2課です。

N2合格

N2　語彙　第5章2課

Escucha a estos vecinos que se encuentran en el portal y se hacen preguntas sobre la nacionalidad, estado civil y teléfono móvil. 

Aprende árabe con Radia 

Conversación entre vecinos

Here are some general tips and aspects to consider when searching for a tutor on italki. 

Learnable English

How to Choose the Perfect italki Tutor

Esta semana continuaremos con nuevos episodios donde podrás aprender el uso de las palabras: FINALMENTE, AL FINAL, POR FIN, AL FINAL DE, EN FIN, AL FIN, A FINALES DE y A LA FINAL, que tienen un uso muy particular. 

Continuemos con las palabras  " EN FIN, A FINALES DE, A LA FINAL "

ASI HABLAMOS  ESPAÑOL CON MARISENY

Uso de las palabras " EN FIN, A FINALES DE, A LA FINAL "

we use the basic verbs here. i know this story wouldn't make sense but that's only for this story. 

bengali101

bengali doc tail story for basic verbs

在这集播客里，Karen和柏威聊了睡眠习惯，还有他们什么时候精神最好，效率最高。
你呢？你是早起的人还是夜猫子？

Chillchat (Learn Chinese and Chill)

你是早起的人还是夜猫子？Are you a morning person or a night owl?

People in Switzerland eat more chocolate than anyone else in the world.

According to data from World Population Review, the average Swiss person eats nearly 9 kilograms of chocolate a year — almost twice as much as people in America.

So it might be no surprise that a Swiss university is doing research on chocolate — looking for ways to make it healthier and better for the planet!

Chocolate is made using cocoa beans, which grow in pods on the cacao tree. Each pod holds 20 to 60 seeds — or beans — that are covered in sweet white pulp.

Researchers from the university ETH Zurich have found a way to mix the pulp with part of the pod to make a sweet gel, which can be used instead of the powdered sugar that's usually added to cocoa beans when making chocolate.

Typical dark chocolate might be made of 30% to 40% powdered sugar. Testing different recipes, the researchers found they could make chocolate that was up to 20% gel and about as sweet as chocolate with 5% to 10% powdered sugar.

The new chocolate also had 20% more fiber and 30% less saturated fat than typical European dark chocolate — meaning it's healthier to eat.

Main study writer, Kim Mishra, told The Guardian that the new chocolate has a fruitier taste than typical dark chocolate — although it also tastes more acidic.

The researchers said using parts of the cocoa plant that are usually thrown away reduces waste, while using the new gel would let cocoa farmers get money not just from their beans, but by selling the pulp and pod parts needed for the gel as well.

It may be a while before we can try this chocolate for ourselves. However, ETH Zurich has already filed a patent for the recipe.

