Exercise: Research: Integrating sources (CSE) (autoscored)

The following sentences integrate material from the passage below. Read the passage and then determine whether each item integrates the information smoothly and accurately in CSE style. If the source is integrated into the writer’s sentence appropriately, click OK. If the material is inaccurately or poorly integrated into the sentence, click Unacceptable.

Click Submit after each question to see feedback and to record your answer. If your instructor has assigned this exercise set, you must answer every question before your answers will be submitted to the gradebook.

ORIGINAL SOURCE

Most of the world’s real vanilla comes from islands in the Indian Ocean (Madagascar, Réunion, Comoros), which produce a thousand tons of vanilla beans every year. But we rarely taste the real thing. The vanilla flavoring we buy in the spice section of grocery stores, the vanilla we find in most of our ice creams, cakes, yogurts, and other foods, as well as in shampoos and perfumes, is an artificial flavor created in laboratories and mixed with alcohol and other ingredients. . . . Most people have used the medicinal-smelling artificial vanilla flavoring for so long that they have no idea what real vanilla extract tastes and smells like. Real vanilla, with its complex veils of aroma and jiggling flavors, makes the synthetic seem a poor parody. Vanillin isn’t the only flavor in genuine vanilla, but it’s the one synthetically produced, . . . mainly from the sulfite by-products of paper manufacturing. Indeed, the world’s largest producer of synthetic vanilla is the Ontario Paper Company!

From page 158 of the book A Natural History of the Senses by Diane Ackerman (New York: Vintage, 1990).

1 of 5

Complex flavors and aromas may be simplified in chemical reproductions. Real vanilla, for example, consists of a variety of flavors, but vanillin is “the [only] one synthetically produced” for most artificially flavored vanilla foods (Ackerman 1990).

A.
B.

2 of 5

Chemical compounds may become so common as to replace naturally produced compounds in the minds of many consumers. “Most people have used the medicinal-smelling artificial vanilla flavoring for so long that they have no idea what real vanilla extract tastes and smells like” (Ackerman 1990).

A.
B.
Chemical compounds may become so common as to replace naturally produced compounds in the minds of many consumers. “Most people have used the medicinal-smelling artificial vanilla flavoring for so long that they have no idea what real vanilla extract tastes and smells like” (Ackerman 1990).

3 of 5

Anyone who has used vanilla flavoring in baking, eaten vanilla ice cream, or lit a vanilla-scented candle has probably eaten or smelled a chemical substitute. As Ackerman (1990) reported, although “a thousand tons of vanilla beans” are produced annually, consumers are much more likely to encounter artificially manufactured vanilla flavoring than the real thing.

A.
B.
Anyone who has used vanilla flavoring in baking, eaten vanilla ice cream, or lit a vanilla-scented candle has probably eaten or smelled a chemical substitute. As Ackerman (1990) reported, although “a thousand tons of vanilla beans” are produced annually, consumers are much more likely to encounter artificially manufactured vanilla flavoring than the real thing.

4 of 5

Ackerman (1990) argued that most people are missing out on vanilla’s genuine taste, “with its complex veils of aroma and jiggling flavors, makes the synthetic seem a poor parody.”

A.
B.

5 of 5

If more people knew that “the world’s largest producer of synthetic vanilla was the Ontario Paper Company” (Ackerman 1990), they might be more likely to seek out real vanilla.

A.
B.