Comprensión escrita con preguntas abiertas: ejercicios de la PAU de Inglés resueltos

WHAT’S AFTER UMAMI? SCIENTISTS ARE HUNTING FOR THE SIXTH BASIC TASTE

In 1908, Japanese chemist Kikunae Ikeda was studying the active substances in seaweed, when he made a discovery that would change food science forever. Ikeda realized that a compound called glutamic acid was what gave seaweed its distinctive taste—nothing like the existing basic tastes of sweet, salty, sour, and bitter. He named that taste umami.

Yet even though people have been eating seaweed, mushrooms, miso, cheese, and fermented foods for ages, it took nearly a century of scientific debate for umami to be recognized worldwide as the fifth basic taste. It wasn’t until the 1990s that it gained universal recognition, and only after extensive scientific studies confirmed that it was unlike any other existing taste.

Is it time to add a sixth taste to the list? Some scientists argue that the answer is yes, though there is still debate about what it should be. Scientists have not been intentionally searching for a sixth taste. Rather, “there’s a fundamental science-based search for different ways we can experience the world in terms of taste and how it’s detected,” explains neuroscientist Emily Liman.

Advances in understanding the science of taste would allow food scientists to create more delicious foods—and could also help doctors diagnose and treat related disorders that involve a loss of your sense of taste. But getting the scientific community to agree on a sixth sense is not easy. To qualify as a basic taste, any competitor must be proven to be as distinct as the sweetness of berries or the bitterness of kale.

First, it’s important to note that “there’s a difference between taste and flavor,” says Marisa Moore, a dietitian in culinary nutrition from Atlanta. “Taste begins on the tongue when food molecules we eat mix with saliva and activate our taste buds, which then send signals to the brain and cause the perception of distinct tastes.” Contrary to popular belief, the tongue does not have specific areas that detect each type of taste. Instead, basic tastes can be picked up by taste buds on various parts of the tongue, though different cells may have varying levels of sensitivity to sweet, sour, salty, bitter, and umami.

While taste begins in the mouth, flavor is what registers in the brain when it combines the entire experience of taste, texture, temperature, and aroma. “Taste and other senses do interact in the brain to put together flavor,” says Richard Mattes, professor of nutrition science at Purdue University, “but that’s different from taste.”

Various criteria have been proposed over the years to define a new taste. For starters, a taste needs to have a “chemical signature”—a set of chemical components that are distinct from that of other substances. Then, Mattes says, “you need to have a receptor anywhere on the tongue, palate, or throat where the chemical component can interact with a cell in a taste bud.” That cell in the taste bud must then have a mechanism “to change the component’s chemical signal to an electrical signal that is then transmitted through nerves to the brain,” Mattes adds. The electrical signal carried by taste nerves must activate regions in the brain that are associated with taste, and it needs to generate a unique taste perception in the brain that is independent from other tastes. Finally, there needs to be a response in the body that results from these effects. For example, Mattes says, “the perception of sweetness triggers the release of insulin throughout the body.”

In short, a major challenge to getting the scientific community to accept a new taste has to do with the complexity of the research that needs to be conducted. “You have to go through a lot to prove a taste exists,” says Dawn Jackson Blatner, a dietitian nutritionist in Chicago. None of the candidates for a sixth basic taste have passed all experimental tests yet—but some of them are closer to doing so than others. Despite all these complications, scientists continue to study taste—and debate what the next big one might be—because taste is important, as it is about what we crave, how we cook, and how satisfied we feel after eating.

Text adapted from an article by Stacey Colino. National Geographic [online] (November 25, 2025)

seaweed: alga
taste bud: papil·la gustativa / papila gustativa
palate: paladar
crave: tenir desig de / tener antojo de

QUESTIONS

Answer the questions below using complete sentences. You may use fragments from the text unless specified not to do so.

[3 points: 0.5 points for each correct answer. Up to 0.3 points might be deducted from the total mark for lack of intelligibility in the answers provided.]

2.1 How did umami become recognized as the fifth basic taste? USE YOUR OWN WORDS TO ANSWER THE QUESTION. You may keep the words in the question.

[0.5 points]

2.2 Complete the following sentence:
Improving the diagnosis of taste-related illnesses and permitting researchers to make food tastier are...

[0.5 points]

2.3 Find a phrase in the text that means the following: “Unlike what people usually think”.

[0.5 points]

2.4 According to the text, what is flavor the result of?

[0.5 points]

2.5 Name TWO of the different criteria that have been proposed over the years to define a new taste.

[0.5 points]

2.6 In what sense does the study of taste continue to be important? In your answer, mention the THREE reasons given in the text. USE YOUR OWN WORDS.

[0.5 points]

THE SCIENCE OF FEAR: HOW IT AFFECTS YOUR BODY AND MIND

Fear is a natural response that has helped humans survive dangerous situations for centuries. While, unlike those faced by our ancestors, today’s threats are less likely to involve sabre-tooth tigers, haunted houses, scary movies, and harmless pranks still trigger the same physical and emotional reactions. The body’s fight-or-flight response releases stress hormones and prepares [5] us to either face the challenge or escape it. But how exactly does fear work, and what happens when it is activated too often?

The amygdala is a part of the brain that handles the processing of emotions and detection of danger. The fear response originates from it; upon detecting an apparent peril, signals are sent to the hypothalamus. The hypothalamus is an organ that initiates nervous and endocrine [10] systems. Further, it encourages the release of stress hormones like cortisol, adrenaline, and noradrenaline. These chemicals cause a chain reaction in the body: your heart beats faster to pump oxygen-rich blood to your muscles and brain, your breathing quickens, your pupils dilate for better vision, and your muscles tense up ready for action. Adrenaline also reduces pain and heightens focus, allowing you to respond effectively to a threat. Interestingly, the release of [15] dopamine, another hormone, can create a feeling of happiness during fear-inducing situations, which explains why some people enjoy being scared.

Your brain doesn’t instantly distinguish between actual and imagined dangers. When an actor in a haunted house jumps out wearing a scary mask, for example, your body automatically behaves as if the danger were real. This is the automatic and brief initial phase [20] of the fear response. However, the prefrontal cortex, the part of the brain that is responsible for reasoning, quickly weighs this event. It confers with the hippocampus, an organ that retrieves the memories of similar events from storage to determine if there really is any danger. If you have been through a haunted house before, your brain knows the threat is not real, and the fear response turns off. But when the situation is unfamiliar—say, some terrifying scene in a horror [25] movie—your body may release stress hormones, and physical effects—such as a racing heart or sweaty palms—may be more obvious.

While the fear response is necessary for survival, frequent activation can damage the body. Continuous release of stress hormones may lead to high blood pressure, heart problems, digestive issues and immune system dysregulation because your body is constantly in “high [30] alert” mode. Chronic exposure to jump scares can also desensitize the brain to real threats, potentially dulling critical survival instincts.

Some groups should take more care with scary activities. For instance, people with heart diseases, chronic pain, and anxiety disorders are more sensitive to the negative side effects of scares. According to experts, scary activities are not recommended in order to protect mental [35] and physical health.

Controlled scares—the ones in haunted houses or elsewhere—are enjoyable to many. The temporary flash of stress hormones followed by relief creates an exhilarating sensation. But just like with any other activity involving health risks, moderation must be observed. When you become aware of what fear is, you can appreciate its role in survival and entertainment but also [40] treat its impact on your health with respect.

Text adapted from an article by Daryl Austin. National Geographic [online] (October 2, 2024)

prank: bretolada, broma / gamberrada, broma
retrieve: recuperar
exhilarating: emocionant, excitant / emocionante, excitante

QUESTIONS

Answer the questions below using complete sentences. You may use fragments from the text unless specified not to do so.

[3 points: 0.5 points for each correct answer. Up to 0.3 points might be deducted from the total mark for lack of intelligibility in the answers provided.]

2.1 According to the text, which threat is not usually encountered today?

[0.5 points]

2.2 Paraphrase the following sentence: “The release of dopamine [...] can create a feeling of happiness during fear-inducing situations” (lines 14-15). You may keep the word dopamine.

[0.5 points]

2.3 How does the hippocampus help in distinguishing real threats from fake ones? DO NOT COPY DIRECTLY FROM THE TEXT. You may keep the words hippocampus, brain, and past.

[0.5 points]

2.4 How can frequent exposure to scary experiences affect someone’s reaction to real danger?

[0.5 points]

2.5 Find a synonym in the text for consider in the sense of “assess, evaluate, and analyze.”

[0.5 points]

2.6 Complete the following sentence:
It’s important to understand what fear is so that you...

[0.5 points]

YOU MIGHT BE A LATE BLOOMER

Today we live in a society structured to promote early bloomers. Our school system has sorted people by the time they are 18, using grades and university entrance exam scores. Some of these people zoom to prestigious academic trajectories while others get left behind. Many of our most prominent models of success made it big while young—Bill Gates, Mark [5] Zuckerberg, Elon Musk, Taylor Swift, Michael Jordan. Magazines publish lists to glamorize youthful superstars on the rise. Age discrimination is a fact of life. But for many people, the talents that bloom later in life are more consequential than the ones that bloom early. Even brilliant people apparently need at least a couple of decades to master their field.

Successful late bloomers are all around us. Morgan Freeman had his first key roles in Street [10] Smart and Driving Miss Daisy in his early 50s. Colonel Harland Sanders started Kentucky Fried Chicken in his 60s. Isak Dinesen published the book that established her literary reputation, Out of Africa, at 52. Morris Chang founded Taiwan Semiconductor Manufacturing, the world’s leading chipmaker, at 55. If Samuel Johnson had died at 40, few would remember him, but now he is considered one of the greatest writers in the history of the English language. Copernicus [15] came up with his theory of planetary motion in his 60s.

Why do some people hit their peak later than others? In his book Late Bloomers, the journalist Rich Karlgaard points out that late bloomers are not simply early bloomers on a delayed timetable—they didn’t just do the things early bloomers did but at a later age. Late bloomers tend to be qualitatively different. They possess a different set of abilities that are [20] mostly invisible to or discouraged by our current education system. They usually have to invent their own paths. Late bloomers “fulfill their potential frequently in novel and unexpected ways,” Karlgaard writes, “surprising even those closest to them.”

If you survey history, a taxonomy of achievement emerges. In the first category are the “early bloomers,” the precocious geniuses. These are people like Picasso or Fitzgerald who [25] succeeded young. As the University of Chicago economist David Galenson has pointed out, these high achievers usually made a conceptual breakthrough. They came up with a new idea and then executed it. Then there are the “second-mountain people,” exemplified by, say, Albert Schweitzer. First, they conquer their career mountain; Schweitzer, for instance, was an accomplished musician and scholar. But these people find their career success unsatisfying, so [30] they leave their career mountain to serve humanity—their whole motivational structure shifts from acquisition to altruism. Schweitzer became a doctor in the poorest parts of Africa, and won the Nobel Peace Prize for his work in 1952. Finally, there are the people Galenson calls “the masters.” These are people like Cézanne or Alfred Hitchcock or Charles Darwin, who were not all that successful—and in some cases just not even very good at what they did—when they were [35] young. This could have been discouraging, but they just kept improving.

Late bloomers don’t do as much advance planning as the conceptual geniuses, but they regard their entire lives as experiments. They try something and learn, and then they try something else and learn more. Their focus is not on their finished work, which they often throw away haphazardly. Their focus is on the process of learning itself, which they enjoy. They [40] live their lives as a long period of trial and error, trying this and trying that, a slow process of accumulation and elaboration, so the quality of their work peaks late in life. They are the ugly ducklings of human achievement, who, over the decades, turn themselves into swans. Slow at the start, late bloomers are still sprinting during that final lap—they do not slow down as age brings its decay. They are seeking. They are striving. They are in it with all their heart.

Text adapted from an article by David Brooks. The Atlantic [online] (June 26, 2024)

hit their peak: assolir el cim / alcanzar la cima
breakthrough: descobriment / descubrimiento
haphazardly: de qualsevol manera / de cualquier manera

QUESTIONS

Answer the questions below using complete sentences. You may use fragments from the text unless specified not to do so.

[3 points: 0.5 points for each correct answer. Up to 0.3 points might be deducted from the total mark for lack of intelligibility in the answers provided.]

2.1 What evidence does the author of the text use to claim that our society is structured to promote early bloomers? Mention ONE piece of evidence.

[0.5 points]

2.2 Explain what the examples of late bloomers in the second paragraph have in common (besides being well-known figures).

[0.5 points]

2.3 Explain IN YOUR OWN WORDS the consequence of late bloomers’ invisibility to the current education system.

[0.5 points]

2.4 What is meant by the term second-mountain people (line 27)?

[0.5 points]

2.5 Rewrite the following sentence: “They possess a different set of abilities that are mostly invisible to or discouraged by our current education system” (lines 19-20). You may keep grammatical words (i.e. articles, pronouns, conjunctions, etc.) and the word education.

[0.5 points]

2.6 Mention TWO characteristics of late bloomers.

[0.5 points]

TIPPING IS MORE CONFUSING THAN EVER. HERE’S HOW TO HANDLE IT

Tipping has never been more confusing. Americans might always have disagreed on exactly how much to tip—20, 15, 10 percent?—but they generally knew where to do it. Now, tipping screens are popping up on iPads practically everywhere, and politicians are making things even harder by trying to adjust the laws around tipping.

[5] Americans have been leaving a little extra with the bill for pretty much as long as the country has existed. But the practice really only took off after the Civil War, when travelers abroad brought the custom home to pay formerly enslaved black people, many of whom worked for a pittance as porters for the Pullman Company. Eventually, when restaurants took off as an industry separate from hotels and boarding places, gratuity became popular there, too. [10] When minimum wage laws arrived with the New Deal, it made sense to legislators to exempt workers in professions where the expected tips would account for the difference. Similar thinking held when Congress created the “tip credit” system in the 1960s: allowing businesses to pay tipped personnel a subminimum wage only as long as tips brought their earnings to or above the minimum.

[15] From there, tipping culture perpetuated itself. Americans know restaurant workers or, to a lesser extent, carwashers and hairdressers, legally don’t take home enough money without tips, so the expectation that people will tip them has become customary. And as long as Americans keep tipping, the law can stay the same. Only recently, this status quo has become unstable. The laws started to change in the 2010s, when some cities, including D.C., and several states [20] decided to experiment with cancelling the tip credit. Meanwhile, Congress passed legislation in 2018 allowing restaurants that pay servers the statutory minimum to redistribute any tips those employees do receive to back-of-house staff. Norms have changed, too, in more recent years—but in the opposite direction. Seventy-two percent of Americans said in a 2023 survey that they believe tips are expected in more places. That’s thanks in part to the dawn of the digital [25] payment era: pressing “no” on an iPad tip screen feels a lot ruder than neglecting to toss a dollar in a glass jar.

There’s plenty of reasons to wish tipping would disappear altogether. People’s tips might depend on how they look rather than the quality of their service. The unpredictability of pay—a rainy night likely means a lighter wallet—means undue financial stress for the tipped [30] worker. Cooks and dishwashers also end up worse off than servers, especially at higher-end establishments, regardless of skill. On the other hand, research suggests the existence of tipping may yield better service, at least here in the United States. And many restaurants have struggled to support themselves without the flexibility the system allows them. In short, tipping probably isn’t going to disappear anytime soon, and something like the status quo is not necessarily bad.

[35] Where does that leave customers? One principle is simple: Where there’s a subminimum wage, tip. The second factor to consider is more complicated and more personal: tip when someone is doing you a service that’s worth more to you than the person serving you is getting for it. Maybe that is someone doing an average job in an above-average way—a locksmith who spends hours in the cold to let you in your house, or a barista with a flair for latte art. Or maybe [40] it’s someone doing unpleasant work for very little—hotel cleaning staff remedying a big mess. What kind of tipper are you?

Text adapted from an article by David Shipley. The Washington Post [online] (September 23, 2024)

pittance: misèria / miseria
toss: llençar / lanzar

QUESTIONS

Answer the questions below using complete sentences. You may use fragments from the text unless specified not to do so.

[3 points: 0.5 points for each correct answer. Up to 0.3 points might be deducted from the total mark for lack of intelligibility in the answers provided.]

2.1 When and how did the practice of tipping start in America?

[0.5 points]

2.2 Find a sentence in the text that corresponds to the following rewritten/paraphrased sentence: “Since the early days of the United States, people have routinely added a small bonus to their payments.”

[0.5 points]

2.3 Explain the tip credit system that was created in the 1960s IN YOUR OWN WORDS. You may use the words pay, minimum and businesses.

[0.5 points]

2.4 Why are tips believed to be expected in more places now?

[0.5 points]

2.5 Rewrite/paraphrase the sentence: “People’s tips might depend on how they look rather than the quality of their service” (lines 27-28). You may keep grammatical words (i.e. the, might, their, how, etc.) and the following words: tips, service.

[0.5 points]

2.6 Explain IN YOUR OWN WORDS the second factor customers should consider when deciding whether to tip or not.

[0.5 points]

HOW TO MAKE PIZZA LIKE A NEAPOLITAN MASTER

When you think of Italy’s most memorable dishes, its beloved pizza will most likely be among your top three favourites. It’s a comfort food that has become an obsession around the world. But what makes pizza from Italy so special, and where do you find the very best?

Like so many of the country’s most prized gastronomic delights like wine, olive oil and [5] cheese, the quintessential pie from Naples, where pizza was born, is now worthy of its own Designation of Controlled Origin (DOC). The city’s pizza-making tradition even received Unesco recognition in 2017 as an intangible cultural heritage item. Naples is the hub of the pizza napoletana, with generations of the same family groomed in the art of being a pizzaiolo (pizzamaker). And each family carefully guards its recipe variations with a passion that’s [10] matched perhaps only by the city’s love for its football team. There are three basic types of Neapolitan pizza: the Margherita, topped with tomato sauce, mozzarella cheese and fresh basil; the marinara, with no cheese and oregano and garlic instead of basil; and the “DOC”, made with mozzarella di bufala instead of the usual fior di latte made from cow’s milk.

Pizza is said to have originated in the city in the 1700s, after one of the essential ingredients, [15] the tomato, was brought from Peru. But even before that, Neapolitans had been eating a version of the pita, a kind of flatbread brought from Arabic immigrants, and which eventually evolved into “pizza” in the local dialect. Most upper-class Europeans originally considered tomatoes to be poisonous, but at a time of almost famine, local Neapolitans started topping their humble flatbreads with tomatoes, and soon the creation became a staple of the city’s cuisine. Today, there [20] are more than 500 pizzerias in Naples, but only a fifth of them are certified by the True Neapolitan Pizza Association, an organisation created in 1984 to protect and distinguish authentic pies from the wannabes. Its criteria are based not only on the ingredients that go into the pie—including everything from the type of flour in the dough to the provenance of the cheese—but also the preparation, from the dough fermentation style to oven temperature. The Association now even [25] holds an annual contest to judge which pizza makers are the best in the world.

So, how does one make an authentic Neapolitan pizza? To begin with, the dough must be made with Italian wheat flour, fresh brewer’s yeast, water and salt. The dough must be rolled by hand or with a slow speed mixer; never using a rolling pin. However, twirling it in the air to oxygenate the dough might be best left to the professional pizzaioli. Pureed tomatoes are [30] another necessary ingredient for a great pie—preferably San Marzano, which grow on the volcanic plains of Mount Vesuvius and are required for pizzas with DOC designation. Only two types of mozzarella should be used to get the designation: fior di latte made from cow’s milk; or mozzarella di bufala, made from the milk of the water buffalo that live in the Campania and Lazio regions.

[35] Of course, part of Neapolitan pizza’s fame comes from how it’s cooked. The dough must be no more than 3 mm thick and must bake for 60 to 90 seconds at a very high temperature inside a wood-burning oven, resulting in a pizza that’s crispy but not burnt. It all sounds easy enough, but there is a reason why some pizzamakers are considered true masters: that moment just before a pie becomes a burned mistake often lies in an expert’s eye. But even if you don’t [40] have DOC-qualified ingredients or a wood-burning oven, all you really need to make a good pie is flour, yeast, a can of tomatoes and cheese. Whatever ingredients you use, hopefully, the final result will be delicious.

Text adapted from an article by Ondine Cohane. BBC [online] (April 17, 2020)

intangible cultural heritage: patrimoni cultural immaterial / patrimonio cultural inmaterial
basil: alfàbrega / albahaca
yeast: llevat / levadura
rolling pin: corró / rodillo

QUESTIONS

Answer the questions below using complete sentences. You may use fragments from the text unless specified not to do so.

[3 points: 0.5 points for each correct answer. Up to 0.3 points might be deducted from the total mark for lack of intelligibility in the answers provided.]

2.1 Why is Naples’s football team mentioned in the text?

[0.5 points]

2.2 Find a sentence in the text that means the following: “The new dish rapidly gained popularity, becoming an essential element of Naples’ gastronomy.”

[0.5 points]

2.3 What is a wannabe (line 22)?

[0.5 points]

2.4 How does the True Neapolitan Pizza Association regulate Neapolitan pizzas? DO NOT COPY DIRECTLY FROM THE TEXT.

[0.5 points]

2.5 Finish the following sentence:
For a Neapolitan pizza to be considered DOC, it must have...

[0.5 points]

2.6 Explain IN YOUR OWN WORDS what the author means by “that moment just before a pie becomes a burned mistake often lies in an expert’s eye” (lines 38-39).

[0.5 points]

GIVE YOURSELF A BREAK: WHY SMALL BUSINESS OWNERS NEED TO REGAIN A SENSE OF BALANCE

If we are honest, most of us could use a little more balance at some points in our busy lives. Getting the right mix between work and leisure time can have benefits for our physical and mental health. It can also improve the performance of a business, research has suggested. The pandemic saw the biggest change in working patterns for decades, perhaps centuries. There [5] was a surge in home working and flexible, “hybrid” working, blending work in the office with remote work. But despite this increased flexibility, work-life balance is far from standard. This is especially true among small business owners, who often feel compelled to check emails outside traditional work hours or work over the weekend.

Given the fact that small and medium-sized businesses (SMEs) account for 99 % of all UK [10] businesses, that’s a lot of people who aren’t switching off when perhaps they should. However, there is some encouraging news here. According to a recent survey of UK small business leaders by American Express, there is certainly a widespread understanding of the importance of work-life balance and a desire to improve it. The research is based on responses from 500 business leaders in companies with fewer than 50 employees. Eight in 10 of the executives agree that [15] regular time off from work is important to their wellbeing. However, there is often a gap between intention and action, the research found. Almost half of those surveyed admit to feeling guilty about not spending enough time with family or friends. And one-third say that they stopped their hobbies altogether when they started running their own business. While small business owners recognise the importance of frequent breaks in improving their work-life balance and the [20] success of their business, many of them struggle to find room for downtime.

Someone who is well aware of this pressure is Michelle Ovens, director of Small Business Saturday UK, a campaign to celebrate small business success and encourage consumers to “shop local” to support businesses in their communities. People often start a business because they want more freedom and flexibility, she says, but that freedom can be reduced by them trying to [25] do everything in the business and running out of time in the day and gas in the tank.

There’s no one-size-fits-all approach to a good work-life blend. Some may need to spend more time supporting elderly parents or young children, for example. Others may want more time for hobbies. There are also benefits for the business itself. The American Express survey found that almost eight in 10 respondents agree that regular breaks are important to being a [30] good leader and more than half think they and their business would benefit from them spending more time away from the workplace. Time away, especially travelling abroad or getting a change of scenery, can even offer new and different perspectives that entrepreneurs can bring back to their businesses. Tips for improving your work-life balance? Set firm boundaries between work and leisure time; for yourself, colleagues, suppliers and customers. Also, book time off work to [35] recharge your batteries and reduce the risk of “burnout”.

Ultimately, however, what constitutes the right work-life balance will vary over time and be different for each small business owner. There isn’t a magic formula and therefore we shouldn’t be too hard on ourselves if our messy lives fall short of our ideals. Balance in life is a constant work in progress. It might mean work sometimes; sometimes it might mean sport, or family, or [40] community, or rest. The key thing is to give yourself a break—we are all a work in progress here.

Text adapted from an article by Nick Huber. The Guardian [online] (September 19, 2023)

surge: augment / aumento
compelled: obligat / obligado
struggle: lluitar, esforçar-se / luchar, esforzarse
downtime: temps per a desconnectar / tiempo para desconectar
supplier: proveïdor / proveedor

QUESTIONS

Answer the questions below using complete sentences. You may use fragments from the text unless specified not to do so.

[3 points: 0.5 points for each correct answer. Up to 0.3 points might be deducted from the total mark for lack of intelligibility in the answers provided.]

2.1 Using information from the first paragraph, complete the following sentence IN YOUR OWN WORDS. You can keep the word business.
Balancing work and leisure time...

[0.5 points]

2.2 Why does the author say there is a gap between intention and action?

[0.5 points]

2.3 What seems to be the paradox in setting up one’s own business?

[0.5 points]

2.4 Find a sentence in the text that means the following: “Everyone has their own way of finding how to balance work and personal life.”

[0.5 points]

2.5 How can businesses benefit from leaders spending time away from work?

[0.5 points]

2.6 Explain the message in the last paragraph of the article IN YOUR OWN WORDS.

[0.5 points]