Question

阅读理解 　　American scientist Morse Solomon has developed an unusual method to make meat softer．First, put a kilogram or more of firm meat in a container filled with water．Add a small amount of explosives．Then, mix carefully and explode． 　　No, Mister Morse is not attempting to destroy the meat．Instead, he is making it softer and also killing harmful bacteria．Mister Solomon is a meat scientist with the United States Agricultural Research Service．He began to explore the use of shock waves to soften meat ten years ago．His method is called the Hydrodynamic Pressure Process．The theory is simple．Shock waves from an explosion travel through water to the meat．The shock waves tear small pieces of muscle and other particles away from the meat．This makes the meat softer and easier to eat．The shock waves also reduce the amount of bacteria in the meat．The Department of Agriculture says the process could increase food safety for companies that sell meat．Uncooked meat may contain organisms such as the Escherichia coli bacteria, also known as E．coli．E．coli can make people sick if they eat meat that is not well cooked．The Hydrodynamic Pressure Process may help reduce concerns about harmful bacteria in meat． 　　Other American scientists attempted to improve the process．They used a thick-walled metal container that was buried in the ground．This device did not improve the quality of the meat as much as the simpler method．However, the scientists found there seemed to be fewer bacteria in the meat than before the process．Scientists had demonstrated that the Hydrodynamic Pressure Process could improve large pieces of meat．Next, they wanted to see if the process reduced bacteria levels in smaller pieces of ground beef that is used to make hamburgers．Their tests showed a reduction of bacteria in ground beef products．Other studies showed that ground beef containing E．coli had no measurable levels of the bacteria after the treatment． 　　The Hydrodynamic Pressure Process does not kill all bacteria in the meat, however．Mister Solomon says some good bacteria remain．The agricultural scientists say more studies are needed to see if the method could be used in the meat processing industry． (1) Which of the following titles best summarizes the main idea of the passage? [　　] A． The Life of an American Scientist Morse Solomon． B． The American Agricultural Research Service． C． An Introduction to the American Meat Processing Industry． D． An Introduction to the Hydrodynamic Pressure Process． (2) What makes meat softer and easier to eat? [　　] A． Some explosives． B． Shock waves． C． Certain organisms． D． Other particles． (3) The phrase “the simpler method”(Para．3．refers to ________． [　　] A． Thick-walled Containers Burying Method B． Hydrodynamic Pressure Process C． Bacteria-killing Method D． Meat-improving Treatment (4) It had been proved that the Hydrodynamic Pressure Process ________． [　　] A． could improve smaller pieces of ground beef but not large pieces of meat B． could improve large pieces of meat but not smaller pieces of ground beef C． could improve large pieces of meat and reduce the bacteria in ground beef as well D． could improve large pieces of meat but could not reduce the bacteria in ground beef (5) We can learn from the passage that the Hydrodynamic Pressure Process ________． [　　] A． proved to be a great success B． turned out to be a failure C． remains to be further studied D． needs to be further tested

Answer 1

答案：1．D;2．B;3．B;4．C;5．C;
解析：

(1)	文章第一、二段介绍了“水压法”极其简要原理，第三、四段提出对其进行改进的方法，并加以验证。故D项正确。
(2)	从第二段第四、五句，“He began to explore the use of shock waves to soften…His method is called the Hydrodynamic Pressure Process．”可知他利用的是“冲击波”。虽然A项也提到了，但不全面。
(3)	文中只提到了两种方法，一种是水压法，再一种就是this device——埋藏厚壁金属容器法。在第二段中间提到了水压法原理简单。故选B项。
(4)	从第三段中间几句看，科学家们已经证明这种水压法对大块肉同样有用，从Their tests showed a reduction of bacteria in ground beef products．可知用这种方法可减少用来做牛肉饼的碎牛肉的细菌数量。
(5)	文章第三段和最后一段指出，该方法虽有成效，但还不能杀死全部有害细菌，还需进行更多的研究，故C项正确。