题目内容

—Which hotel are you in?

—I ______  in a hotel. A friend I met on the train from the south_____ to put me up for a couple of nights.

A．haven’t stayed; has offered

B．am not staying; offered

C．am not staying; is offering

D．do not stay; offers

 

【答案】

B

【解析】略

 

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The sun can be used to heat your home in two ways．The first is called passive solar heating because no mechanical equipment is used．Windows in the house are positioned to allow a large amount of sunlight in during the day．As sunlight passes through the windows, it heats up the walls and floors in the room．These radiate the heat slowly, keeping the room warm longer after the sun has set．Thick curtains are lowered at night to keep the heat in．During our coldest months, an extra heating source, such as a furnace(火炉).will be needed to help the passive solar house.

    The second way to heat your house is with active solar heating．Mechanical aids (things that help) are used．Specially setup solar panels (镶板) are fitted on the roof, collecting the rays from the sun．Under the panels are a network of water pipes．The panels heat up in the sunlight and in turn heat the water in the pipes．The hot water is then stored in a special holding tank, usually in the basement of the house．It is now ready to be piped into radiators in the house, giving heat to the rooms.

1．What does solar have something to do with?

A．the wind.

B．The rain.

C．The sun．

D．The air.

2．What’s the weakness of the passive solar house?

A．On the coldest days of the year some extra heater is needed to help to heat the room.

B．More curtains are needed.

C．In winter sunlight is not able to pass through the glass window.

D．Mechanical aids are expensive.

3．How does the solar energy heat the passive solar house?

A．Sunlight is kept in by the windows and walls.

B．The furnace in the middle of the room sends out heat.

C．Sunlight heats up the walls and floors through the windows and these heated walls and floors radiate the heat slowly.

D．Many windows are positioned in the house to prevent sunlight from coming in

4．What’s a radiator?

A．A large holding tank in the basement in which hot water is stored.

B．A heater in the room which radiates heat from hot water supplied, through pipes.

C．A solar panel on the roof.

D．A thick curtain keeping the heat inside the room.

5．Which of the following do you think correct?

A．The active solar house is useless in our modem life.

B．The passive solar house is more useful than the active solar house.

C．The active solar house is probably more expensive than the passive solar house.

D．The passive solar house is probably more expensive than the active solar house.

 

  Centuries ago, man discovered that removing moisture from food helps to store it, and that the easiest way to do this is to expose the food to sun and wind.

    All foods including water — cabbage and other leaf vegetables contains as much as 93% water, potatoes and other root vegetables 80%, lean (瘦的) meat 75% and fish, anything from 80% to 60%, depending on how fatty it is. If this water is removed, the activity of the bacteria which cause food to go bad is controlled.

    Nowadays most foods are dried mechanically. The conventional method of such dehydration (脱水) is to put food in chambers (室) through which hot air is blown at temperature of about ll0'C at entry to about 43'C at exit. This is the usual method for drying such things as vegetables, minced meat, and fish.

    Liquids such as milk, coffee, tea, soups and eggs may be dried by pouring them over a heated steel cylinder (圆筒), then put them into a chamber through which a current of hot air passes. In the first process, the dried material comes off the roller (滚筒) as a thin film which is then broken up into small, though still relatively flakes (薄片). In the second process it falls to the bottom of the chamber as small powder. Where recognizable pieces of meat and vegetables are required, as in soup, the ingredients (成分) are dried separately and then mixed.

    Dried foods take up less room and weigh less than the same food packed in cans or

frozen, and they do not need to be stored in special conditions. For these reasons they

are invaluable to the climbers, explorers and soldiers in battle, who have little storage

space. They are also popular with housewives because it takes so little time to cook

them.

It can be inferred from the passage that ________.

  A. the rattier fish contain as much water as the lean one

  B. the rattier the fish is, the more water it may contain

  C. a fatty fish holds less water than a lean one

  D. the water content of fish has nothing to do with the content of their fat

The underlined word "conventional" in Paragraph 3 can most probably be replaced by _________.

  A. particular        B. scientific          C. usual               D. special

Which of the following statements is NOT true about drying food?

  A. The removal of water in food helps prevent it from going rotten.

  B. The open-air method of drying food has been known for hundreds of years.

  C. In the course of dehydration, the temperature of hot current coming from entry to exit is gradually going up.

  D. The process of drying liquids is much more complex than that of drying solid food.

The last paragraph mainly talks about __________.

  A. the reason why housewives like dried food

  B. the general convenience of dried food

  C. the methods of storing food

  D. the advantages of dried, canned and frozen food


C
Centuries ago, man discovered that removing moisture（湿气） from food helps to store it, and that the easiest way to do this is to expose the food to sun and wind.
All foods including water — cabbage and other leaf vegetables contains as much as 93% water, potatoes and other root vegetables 80%, lean (瘦的) meat 75% and fish, anything from 80% to 60%, depending on how fatty it is. If this water is removed, the activity of the bacteria which cause food to go bad is controlled.
Nowadays most foods are dried mechanically. The conventional method of such dehydration (脱水) is to put food in chambers (室) through which hot air is blown at temperature of about ll0'C at entry to about 43'C at exit. This is the usual method for drying such things as vegetables, minced meat, and fish.
Liquids such as milk, coffee, tea, soups and eggs may be dried by pouring them over a heated steel cylinder (圆筒), then put them into a chamber through which a current of hot air passes. In the first process, the dried material comes off the roller (滚筒) as a thin film which is then broken up into small, though still relatively flakes (薄片). In the second process it falls to the bottom of the chamber as small powder. Where recognizable pieces of meat and vegetables are required, as in soup, the ingredients (成分) are dried separately and then mixed.
Dried foods take up less room and weigh less than the same food packed in cans orfrozen, and they do not need to be stored in special conditions. For these reasons theyare invaluable to the climbers, explorers and soldiers in battle, who have little storagespace. They are also popular with housewives because it takes so little time to cook them.
54．It can be inferred from the passage that ________.
A．the fattier fish contain as much water as the lean one
B．the fattier the fish is, the more water it may contain
C．a fatty fish holds less water than a lean one
D．the water content of fish has nothing to do with the content of their fat
55．The underlined word "conventional" in Paragraph 3 can most probably be replaced by ______.
A．traditional       B．scientific       C.particular         D.special
56．Which of the following statements is NOT true about drying food?     
A．The removal of water in food helps prevent it from going rotten.
B．The open-air method of drying food has been known for hundreds of years.
C．In the course of dehydration, the temperature of hot current coming from entry to exit is
gradually going up.
D．The process of drying liquids is much more complex than that of drying solid food.
57．The last paragraph mainly talks about __________.
A．the reason why housewives like dried food
B．the general convenience of dried food
C．the methods of storing food
D．the advantages of dried, canned and frozen food

第三部分：阅读理解（共20小题；每小题2分，满分40分）

阅读下列短文，从每题所给的四个选项（A、B、C和D）中，选出最佳选项，并在答题卡上将该项涂黑。

     Centuries ago, man discovered that removing moisture from food helps to store it, and that the easiest way to do this is to expose the food to sun and wind.

    All foods including water — cabbage and other leaf vegetables contains as much as 93% water, potatoes and other root vegetables 80%, lean (瘦的) meat 75% and fish, anything from 80% to 60%, depending on how fatty it is. If this water is removed, the activity of the bacteria which cause food to go bad is controlled.

    Nowadays most foods are dried mechanically. The conventional method of such dehydration (脱水) is to put food in chambers (室) through which hot air is blown at temperature of about ll0'C at entry to about 43'C at exit. This is the usual method for drying such things as vegetables, minced meat, and fish.

    Liquids such as milk, coffee, tea, soups and eggs may be dried by pouring them over a heated steel cylinder (圆筒), then put them into a chamber through which a current of hot air passes. In the first process, the dried material comes off the roller (滚筒) as a thin film which is then broken up into small, though still relatively flakes (薄片). In the second process it falls to the bottom of the chamber as small powder. Where recognizable pieces of meat and vegetables are required, as in soup, the ingredients (成分) are dried separately and then mixed.

    Dried foods take up less room and weigh less than the same food packed in cans or

frozen, and they do not need to be stored in special conditions. For these reasons they

are invaluable to the climbers, explorers and soldiers in battle, who have little storage

space. They are also popular with housewives because it takes so little time to cook

them.

56. It can be inferred from the passage that ________.

  A. the fattier fish contain as much water as the lean one

  B. the fattier the fish is, the more water it may contain

  C. a fatty fish holds less water than a lean one

  D. the water content of fish has nothing to do with the content of their fat

57. The underlined word "conventional" in Paragraph 3 can most probably be replaced by _________.

  A. particular        B. scientific          C. traditional               D. special

58. Which of the following statements is NOT true about drying food?

  A. The removal of water in food helps prevent it from going rotten.

  B. The open-air method of drying food has been known for hundreds of years.

  C. In the course of dehydration, the temperature of hot current coming from entry to exit is gradually going up.

  D. The process of drying liquids is much more complex than that of drying solid food.

59. The last paragraph mainly talks about __________.

  A. the reason why housewives like dried food

  B. the general convenience of dried food

  C. the methods of storing food

  D. the advantages of dried, canned and frozen food

.

Centuries ago, man discovered that removing moisture (湿度,水分) from food helps to store it, and that the easiest way to do this is to expose the food to sun and wind.

All foods including water—cabbage and other leaf vegetables contains as much as 93% water, potatoes and other root vegetables 80%, lean (瘦的) meat 75% and fish, anything from 80% to 60%, depending on how fatty it is．If this water is removed, the activity of the bacteria which cause food to go bad is controlled.

Nowadays most foods are dried mechanically．The conventional method of such dehydration (脱水) is to put food in chambers (室) through which hot air is blown at temperature of about 110℃ at entry to about 43℃ at exit．This is the usual method for drying such things as vegetables, mincemeat and fish.

Liquids such as milk, coffee, tea, soups and eggs may be dried by pouring them over a heated steel cylinder (圆筒), then put them into a chamber through which a current of hot air passes．In the first process, the dried material comes off the roller as a thin film which is then broken up into small, though still relatively flakes (薄片)．In the second process it falls to the bottom of the chamber as small powder．Where recognizable pieces of meat and vegetables are required, as in soup, the ingredients (成分) are dried separately and then mixed.

Dried foods take up less room and weigh less than the same food packed in cans or frozen, and they do not need to be stored in special conditions．For these reasons they are convenient to the climbers, explorers and soldiers in battle, who have little storage space．They are also popular with housewives because it takes so little time to cook them.

64．It can be inferred from the passage that _______________________.

       A．the fattier fish contain as much water as the lean one

       B．the fattier the fish is, the more water it may contain

       C．a fatty fish holds less water than a lean one

       D．the water content of fish has nothing to do with the content of their fat

65．The underlined word “conventional” in Paragraph 3 can most probably be replaced by _______.

       A．particular  B．scientific   C．usual D．special

66．Which of the following statements is NOT TRUE about drying food?

       A．The removal of water in food helps prevent it from going rotten.

       B．The open-air method of drying food has been known for hundreds of years.

       C．In the course of dehydration, the temperature of hot current coming from entry to exit is gradually going up.

       D．The process of drying liquids is much more complex than that of drying solid food.

67．The last paragraph mainly talks about ____________________.

       A．the reason why housewives like dried food          

       B．the general convenience of dried food

   C．the methods of storing food                                 

       D．the advantages of dried, canned and frozen food

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