[外语类试卷]职称英语理工类A级(阅读理解)模拟试卷1及答案与解析.doc
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1、职称英语理工类 A级(阅读理解)模拟试卷 1及答案与解析 一、 阅读理解 (第 31-45题,每题 3分,共 45分 ) 下面有 3篇短文后有 5道题。请根据短文内容,为每题选 1个最佳选项。 0 Some People Do Not Taste Salt Like Others Low-salt foods may be harder for some people to like than others, according to a study by a Penn State College of Agricultural Sciences food scientist. The res
2、earch indicates that genetic factors influence some of the difference in the levels of salt we like to eat. Those conclusions are important because recent, well-publicized efforts to reduce the salt content in food have left many people struggling to accept fare that simply does not taste as good to
3、 them as it does to others, pointed out John Hayes, assistant professor of food science, who was lead investigator on the study. Diets high in salt can increase the risk of high blood pressure and stroke. That is why public health experts and food companies are working together on ways to help consu
4、mers lower salt intake through foods that are enjoyable to eat. This study increases understanding of salt preference and consumption. The research involved 87 carefully screened participants who sampled salty foods such as soup and chips, on multiple occasions, spread out over weeks. Test subjects
5、were 45 men and 42 women, reportedly healthy, ranging in age from 20 to 40 years. The sample was composed of individuals who were not actively modifying their dietary intake and did not smoke cigarettes. They rated the intensity of taste on a commonly used scientific scale, ranging from barely detec
6、table to strongest sensation of any kind. “Most of us like the taste of salt. However, some individuals eat more salt, both because they like the taste of saltiness more, and also because it is needed to block other unpleasant tastes in food,“ said Hayes. “Supertasters, people who experience tastes
7、more tensely, consume more salt than nontasters do. Snack foods have saltiness as their primary flavor, and at least for these foods, more is better, so the supertasters seem to like them more. “ However, supertasters also need higher levels of salt to block unpleasant bitter tastes in foods such as
8、 cheese, Hayes noted. “For example, cheese is a wonderful blend of dairy flavors from fermented milk, but also bitter tastes from ripening that are blocked by salt,“ he said. “A supertaster finds low-salt cheese unpleasant because the bitterness is too pronounced. “ Hayes cited research done more th
9、an 75 years ago by a chemist named Fox and a geneticist named Blakeslee, showing that individuals differ in their ability to taste certain chemicals. As a result, Hayes explained, we know that a wide range in taste acuity exists, and this variation is as normal as variations in eye and hair color. “
10、Some people, called supertasters, describe bitter compounds as being extremely bitter, while others, called nontasters, find these same bitter compounds to be tasteless or only weary bitter,“ he said. “Response to bitter compounds is one of many ways to identify biological differences in food prefer
11、ence because supertasting is not limited to bitterness. “ 1 In Paragraph 2, John Hayes points out that_. ( A) it is good to health to eat food without salt ( B) many people reject low-salt food completely ( C) many people accept low-salt tasteless food reluctantly ( D) food with reduced salt tastes
12、better 2 The fourth paragraph describes briefly_. ( A) how to select subjects and what to do in the research ( B) how to identify supertasters and nontasters ( C) why to limit the number of subjects to 87 persons ( D) why to select more male subjects than female ones 3 The article argues that supert
13、asters_. ( A) like the taste of saltiness to block sweet tastes in food ( B) like snack foods as saltiness is their primary flavor ( C) consume less salt because they dont like intensive tastes ( D) like to share salty cheese with nontasters 4 Which of the following applies to supertasters in terms
14、of bitter taste? ( A) They like bitterness in foods as well as saltiness. ( B) They like high-salt cheese as it has intense bitter taste. ( C) They prefer high-salt cheese, which tastes less bitter. ( D) They prefer high-salt cheese as it is good to health. 5 What message do the last two paragraphs
15、carry? ( A) Taste acuity is genetically determined. ( B) Taste acuity is developed over time after birth. ( C) Taste acuity is related to ones eye and hair color. ( D) Taste acuity is still a mysterious subject in science. 5 How the First Stars in the Universe Came into Existence How the first stars
16、 formed from this dust and gas has been a burning question for years, but a state-of-the-art computer simulation now offers the most detailed picture yet of how these first stars in the universe came into existence, researchers say. The composition of the early universe was quite different from that
17、 of today, and the physics that governed the early universe were also somewhat simpler. Dr. Naoki Yoshida and colleagues in Japan and the U. S. incorporated these conditions of the early universe, sometimes referred to as the “cosmic dark ages,“ to simulate the formation of an astronomical object th
18、at would eventually shine its light into this darkness. The result is a detailed description of the formation of a protostar the early stage of a massive primordial star of our universe, and the researchers computer simulation, which has been called a “cosmic Rosetta Stone“, sets the bar for further
19、 investigation into the star formation process. The question of how the first stars evolved is so important because their formations and eventual explosions provided the seeds for subsequent stars to come into being. According to their simulation, gravity acted on minute density variations in matter
20、, gases, and the mysterious “dark matter“ of the universe after the Big Bang in order to form this early stage of a star a protostar with a mass of just one percent of our sun. The simulation reveals how pre-stellar gases would have actually evolved under the simpler physics of the early universe to
21、 form this protostar. Dr. Yoshidas simulation also shows that the protostar would likely evolve into a massive star capable of synthesizing heavy elements, not just in later generations of stars, but soon after the Big Bang. “This general picture of star formation, and the ability to compare how ste
22、llar objects form in different time periods and regions of the universe, will eventually allow investigation into the origins of life and planets,“ said Lars Hernquist, a Professor of Astronomy at Harvard University and a coauthor of this latest report. “The abundance of elements in the universe has
23、 increased as stars have accumulated,“ he says, “and the formation and destruction of stars continues to spread these elements further across the universe. So when you think about it, all of the elements in our bodies originally formed from nuclear reactions in the centers of stars, long ago. “ Thei
24、r simulation of the birth of a protostar in the early universe signifies a key step toward the ambitious goal of piecing together the formation of an entire primordial star and of predicting the mass and properties of these first stars of the universe. More powerful computers, more physical data, an
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