题目内容
Farmers could grow more rice and shaky Internet communications could work better someday, thanks to prize-winning discoveries by teenage scientists showed at a national science fair on Monday.
High school scientists from across the United States showed off work in genetics, molecular(分子的) biology, mathematics and other fields that judges said rose to the professional level.
“It just blows me away. They’re all just unimaginable,” said Joel Spencer, a
Research done by finalists in the nationwide competition could lead to faster Internet speeds, more effective antibacterial drugs and better energy conservation. One team researched black holes in outer space, while another examined more than 700 fossils to better understand why dinosaurs died out.
Juliet Girard and Roshan Prabhu won $ 100,000 scholarship for their work proving genes that help some kinds of wild rice flower earlier than others.
Drawing on a database that described the genetic makeup of rice, the two students, from
Their discovery could allow genetic engineers to develop a new strain that would take less time to reach maturity, allowing farmers to produce more and extending the growing region into colder climates.
Steven Byrnes of
67. ______ competed at the national science fair.
A. Some university scientists
B. A lot of high school students
C. Some farmers and computer designers.
D. School science teachers from across the
68. Which of the following statements is NOT true?
A. The students’ research reached many fields.
B. Some students researched black holes
C. The database described the genetic makeup of wheat.
D. The research can help to increase the production of agriculture.
69. What Juliet Girard and Roshan Prabhu discovered may lead to _______.
A. an important development in agriculture
B. faster Internet speeds.
C. their top individual prizes
D. better energy conservation
70. What does the writer mainly want to tell us?
A. Farmers can grow more rice and shaky Internet communications can work better
B. How far advanced science and technology has gone
C. High school students can make great contributions to the world in many fields.
D. How some of the discoveries get regularly published
一线名师权威作业本系列答案
son would 36 him on the farm, enable it to expand, and eventually take it 37 . But Henry proved a 38 . He hated farm work and did everything he could to 39 it. It was not that he was lazy. 40 from it! Give him a mechanical job to do, from mending a gate to sharpening tools, 41 he would set to work eagerly. It was the daily life of the farm, with its dull tasks, 42 upset him.
Henry was excited by the development in technology that could __43 farmers like his father from wasteful and 44 labor. But these developments, in Henry’s boyhood, had touched farming 45 at all and farmers went on doing things in the way they had always done. So Henry 46 his attention elsewhere. When he was twelve, he became 47 in clocks and watches. Soon he was repairing them for friends, working at a bench he built in his bedroom. 
and watches as objects of Henry’s fascination. Making and installing them was the business of the Detroit workshop that he joined at the age of sixteen.
A. learn B. find C. Work D. join
Inside the pleasingly fragrant cafe, So All May Eat(SAME) in downtown Denver ,the spirit ofgenerosityis instantly noticeable :donation box stands in place of a cash register. Customers here pay only what they can afford, no questions asked.A risky business plan, perhaps, but SAME Café has done one unchangeable thing in the Mile High City for six years: Open only at midday, the restaurant allows poor local customers who cannot pay to work as volunteers instead. They can act as waiters and waitresses, and dishwashers, or look after the buildings and equipment for the cafe.
It’s based on trust, and it’s working all right”, says co-owner Brad Birky, who started the café in 2006. Previously volunteering at soup kitchens, the Birkys were dissatisfied with the often unhealthy meals they served there. “We wanted to offer quality food in a restaurant where everyone felt comfortable, regardless of their circumstances,” Birky says. SAME’s special lunch menu changes
daily and most food materials are natural and grown by local farmers. The café now averages 65 to 70 customers (and eight volunteers) a day. And the spirit of generosity behind the project appears to be spreading. In early 2007,one volunteer who had cleared snow for his meals during t he long
winter said goodbye to the Birkys, He said he was going to New Orleans to help with the hurricane clearing up,” says Birky.
【小题1】What can we learn about the soup kitchens the Birkys previously worked for?
| A．They refused to have volunteers. |
| B．They offered low quality food. |
| C．They provided customers with a good environment. |
| D．They closed down because of poor management. |
| A．The customers who cannot pay can work as volunteers instead. |
| B．More volunteers will go to new Orleans for the hurricane cleanup. |
| C．Many new cafes will be opened to offer free lunches in the town. |
| D．The lunch menu has remained the same since the café was started. |
| A．unfavorable | B．doubtful | C．cautious | D．approving |
The American local food movement has been all about buying seasonal food from nearby farmers. Now, thanks to the Web, it is expanding to include far-away farmers too. A new start-up, Foodzie, is an online farmers market where small food producers and growers can sell their products.
Foodzie was started by Mr LaFave and two of his friends, who met during college at Virginia Tech, where they would pay frequent visits to farmers markets. Last year, while living in North Carolina, one of them, Emily Olson, now 24, came up with one idea. She was working as a brand manager for a gourmet grocery chain and realized that people who enjoyed fine food but didn’t work in the business had no way to discover handmade foods outside their local farmers markets. Small farmers had no way of finding or selling to faraway customers, either.
Mr LaFAve and the third co-founder, Nik Bauman, both 25, worked in corporate sales and software development. “With business, food and computer science backgrounds, we figured we had everything we needed.” Mr LaFAve said.
The three quit their jobs, and opened this site to the public in December and the site has had 43,000 visitors in the past month. So far, 29 sellers have opened shops and 41 are in the process of opening them. The founders recently hired a fourth employee to help Ms Olson recruit(吸收) new food producers at farmers markets and food shows. Mr LaFAve is convinced that the recession(经济衰退) will not reduce people’s interest in buying locally grown and handmade food. “There is misunderstanding that all these foods are more expensive than mass-produced alternatives,” he said. “People are pouring their heart and soul into these products, and they are of the highest quality. ”
【小题1】 The passage is mainly about _______________.
| A．how an online farmers’ market works |
| B．the American local food movement |
| C．three youths starting an online farmers’ market |
| D．the reasons why people are interested in local food |
| A．Because it met the need of the market. |
| B．Because the founders were interested in seasonal food. |
| C．Because some people wanted to buy locally grown food. |
| D．Because farmers wanted to sell their foods. |
| A．food of high quality | B．terrible food | C．food of low fat | D．fried food |
| A．open new shops in faraway markets |
| B．buy locally grown and handmade food |
| C．find more food outside their local farmers’ markets |
| D．find more food growers to open shops on their site |
| A．they are of the same age | B．to start the website they gave up their work |
| C．they used to be colleague | D．they majored in farming at college |
Inside the pleasingly fragrant cafe, So All May Eat(SAME) in downtown Denver ,the spirit ofgenerosityis instantly noticeable :donation box stands in place of a cash register. Customers here pay only what they can afford, no questions asked.A risky business plan, perhaps, but SAME Café has done one unchangeable thing in the Mile High City for six years: Open only at midday, the restaurant allows poor local customers who cannot pay to work as volunteers instead. They can act as waiters and waitresses, and dishwashers, or look after the buildings and equipment for the cafe.
It’s based on trust, and it’s working all right”, says co-owner Brad Birky, who started the café in 2006. Previously volunteering at soup kitchens, the Birkys were dissatisfied with the often unhealthy meals they served there. “We wanted to offer quality food in a restaurant where everyone felt comfortable, regardless of their circumstances,” Birky says. SAME’s special lunch menu changes
daily and most food materials are natural and grown by local farmers. The café now averages 65 to 70 customers (and eight volunteers) a day. And the spirit of generosity behind the project appears to be spreading. In early 2007,one volunteer who had cleared snow for his meals during t he long
winter said goodbye to the Birkys, He said he was going to New Orleans to help with the hurricane clearing up,” says Birky.
1.What can we learn about the soup kitchens the Birkys previously worked for?
|
A．They refused to have volunteers. |
|
B．They offered low quality food. |
|
C．They provided customers with a good environment. |
|
D．They closed down because of poor management. |
2.According to the passage, which of the following is TRUE?
|
A．The customers who cannot pay can work as volunteers instead. |
|
B．More volunteers will go to new Orleans for the hurricane cleanup. |
|
C．Many new cafes will be opened to offer free lunches in the town. |
|
D．The lunch menu has remained the same since the café was started. |
3.The author’s attitude towards running such a café is_______
|
A．unfavorable |
B．doubtful |
C．cautious |
D．approving |