新東方：四十天突破六級考試講義與筆記—閱讀

　　35.People working in a not - for - profit organization________.

　　A) seem to be difficult to satisfy

　　B) are free to express diverse opinions

　　C) are less effective in making decisions

　　D) find it easier to reach agreement

　　注：C和D出現比較級，不選

　　Conventional wisdom about conflict seems pretty much cut and dried. Too little conflict breeds apathy (冷漠) and stagnation (呆滯). Too much conflict leads to divisiveness (分裂) and hostility. Moderate levels of conflict, however, can spark creativity and motivate people in a healthy and competitive way.

　　Recent research by Professor Charles R. Schwenk, however, suggests that the optimal level of conflict may be more complex to determine than these simple generalizations. He studied perceptions of conflict among a sample of executives. Some of the executives worked for profit-seeking organizations and others for not-for-profit organizations.

　　Somewhat surprisingly, Schwenk found that opinions about conflict varied systematically as a function of the type of organization. Specifically, managers in not-for-profit organizations strongly believed that conflict was beneficial to their organizations and that it promoted higher quality decision making than might be achieved in the absence of conflict.

　　Managers of for-profit organizations saw a different picture. They believed that conflict generally was damaging and usually led to poor-quality decision making in their organizations. Schwenk interpreted these results in terms of the criteria for effective decision making suggested by the executives. In the profit-seeking organizations, decision-making effectiveness was most often assessed in financial terms. The executives believed that consensus rather than conflict enhanced financial indicators.

　　In the not-for-profit organizations, decision-making effectiveness was defined from the perspective of satisfying constituents. Given the complexities and ambiguities associated with satisfying many diverse constituents executives perceived that conflict led to more considered and acceptable decisions.

　　36. We learn from the passage that olestra is a substance that_______.

　　A) contains plenty of nutrients

　　B) renders foods calorie-free while retaining their vitamins

　　C) makes foods easily digestible

　　D) makes foods fat-free while keeping them delicious

　　37.The result of the search for an easily digestible fat turned out to be_______.

　　A) commercially useless

　　B) just as anticipated

　　C) somewhat controversial

　　D) quite unexpected

　　38.Olestra is different from ordinary fats in that_______.

　　A) it passes through the intestines without being absorbed

　　B) it facilitates the absorption of vitamins by the body

　　C) it helps reduce the incidence of heart disease

　　D) it prevents excessive intake of vitamins

　　39.What is a possible negative effect of olesira according to some critics?

　　A) It may impair the digestive system.

　　B) It may affect the overall fat intake.

　　C) It may increase the risk of cancer.

　　D) It may spoil the consumers' appetite.

　　40.Why are nutritionists concerned about adding vitamins to olesira?

　　A) It may lead to the over-consumption of vitamins.

　　B) People may be induced to eat more than is necessary.

　　C) The function of the intestines may be weakened. 跨段

　　D) It may trigger a new wave of fake food production.

　　Imagine eating everything delicious you want - with none of the fat. That would be great, wouldn't it?

　　New “fake fat” products appeared on store shelves in the United States recently, but not everyone is happy about it. Makers of the products, which contain a compound called olestra, say food manufacturers can now eliminate fat from certain foods. Critics, however, say the new compound can rob the body of essential vitamins and nutrients (營養(yǎng)物) and can also cause unpleasant side effects in some people. So it's up to decide whether the new fat-free products taste good enough to keep eating.

　　注：eliminate消除

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