题目内容

---Which colour do you prefer, red ________ pink?

---________ is OK. I really don’t mind.

A. to; Both B. to; Neither

C. or; None D. or; Either

D

【解析】

试题分析:句意:---红色和粉色,你更喜欢哪种颜色?---哪个也行。我真的不介意。此题考查or或者,选择;both两个都;neither两个都不;none三个,三个以上都不;either两者中的任何一个;根据句意,故选D。

考点:考查代词。

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After a study showed that one in every ten meals in the country may be cooked in with dirty oil, the State Food and Drug Administration (SFDA) on Thursday issued an emergency notice (发布紧急通知)to restaurants nationwide, warning them against recycling oil.

The swill-oil is cooking oil refined from kitchen waste that has been recycled. Although it looks clean and clear, it’s actually so dangerous to people’s health that it may cause cancer.

According to a report, the swill-oil business is extremely profitable. Recycling one ton of kitchen waste will produce 130 kg of swill oil. With its price being half that of normal cooking oil, a profit(利润)of 1.5 to 2 billion yuan is produced in the whole swill-oil business in the country every year. The profit is almost 200%, so it’s easy to understand why the business is so hot.

He Dongping, a professor from Wuhan Polytechnic(WHPU) said, “To stop the use of dirty oil should start at its source, kitchen waste. And the first step is to find a good way of collecting kitchen waste.” “However, it might take about 10 years before China could solve the problem completely,” he added.

1.According to the study, ______ of us may have eaten the food cooked by dirty oil.

A. few B. nobody C. many

2.The underlined sentence “the swill-oil business is extremely profitable” means that the swill-oil business is really a ________.

A. big money-maker

B. common situation

C. terrible thing

3. We can infer(推断)from this passage that _______.

A. the biggest problem is that restaurants produce too much kitchen waste.

B. the way of dealing with kitchen waste isn’t good enough now.

C. we can stop the use of swill-oil in a short time if we take it serious.

4. The main topic of this passage is about _______.

A. restaurant service

B. food safety

C. eating habits

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