首頁考試吧論壇Exam8視線考試商城網(wǎng)絡(luò)課程模擬考試考友錄實(shí)用文檔求職招聘論文下載
2013中考
法律碩士
2013高考
MBA考試
2013考研
MPA考試
在職研
中科院
考研培訓(xùn) 自學(xué)考試 成人高考
四 六 級
GRE考試
攻碩英語
零起點(diǎn)日語
職稱英語
口譯筆譯
申碩英語
零起點(diǎn)韓語
商務(wù)英語
日語等級
GMAT考試
公共英語
職稱日語
新概念英語
專四專八
博思考試
零起點(diǎn)英語
托?荚
托業(yè)考試
零起點(diǎn)法語
雅思考試
成人英語三級
零起點(diǎn)德語
等級考試
華為認(rèn)證
水平考試
Java認(rèn)證
職稱計(jì)算機(jī) 微軟認(rèn)證 思科認(rèn)證 Oracle認(rèn)證 Linux認(rèn)證
公 務(wù) 員
導(dǎo)游考試
物 流 師
出版資格
單 證 員
報(bào) 關(guān) 員
外 銷 員
價(jià)格鑒證
網(wǎng)絡(luò)編輯
駕 駛 員
報(bào)檢員
法律顧問
管理咨詢
企業(yè)培訓(xùn)
社會(huì)工作者
銀行從業(yè)
教師資格
營養(yǎng)師
保險(xiǎn)從業(yè)
普 通 話
證券從業(yè)
跟 單 員
秘書資格
電子商務(wù)
期貨考試
國際商務(wù)
心理咨詢
營 銷 師
司法考試
國際貨運(yùn)代理人
人力資源管理師
廣告師職業(yè)水平
衛(wèi)生資格 執(zhí)業(yè)醫(yī)師 執(zhí)業(yè)藥師 執(zhí)業(yè)護(hù)士
會(huì)計(jì)從業(yè)資格
基金從業(yè)資格
統(tǒng)計(jì)從業(yè)資格
經(jīng)濟(jì)師
精算師
統(tǒng)計(jì)師
會(huì)計(jì)職稱
法律顧問
ACCA考試
注冊會(huì)計(jì)師
資產(chǎn)評估師
審計(jì)師考試
高級會(huì)計(jì)師
注冊稅務(wù)師
國際內(nèi)審師
理財(cái)規(guī)劃師
美國注冊會(huì)計(jì)師
一級建造師
安全工程師
設(shè)備監(jiān)理師
公路監(jiān)理師
公路造價(jià)師
二級建造師
招標(biāo)師考試
物業(yè)管理師
電氣工程師
建筑師考試
造價(jià)工程師
注冊測繪師
質(zhì)量工程師
巖土工程師
造價(jià)員考試
注冊計(jì)量師
環(huán)保工程師
化工工程師
咨詢工程師
結(jié)構(gòu)工程師
城市規(guī)劃師
材料員考試
監(jiān)理工程師
房地產(chǎn)估價(jià)
土地估價(jià)師
安全評價(jià)師
房地產(chǎn)經(jīng)紀(jì)人
投資項(xiàng)目管理師
環(huán)境影響評價(jià)師
土地登記代理人
繽紛校園 實(shí)用文檔 英語學(xué)習(xí) 作文大全 求職招聘 論文下載 訪談|游戲
英語四六級考試
您現(xiàn)在的位置: 考試吧(Exam8.com) > 英語四六級考試 > 學(xué)習(xí)資料 > 英語四級 > 閱讀 > 正文

2011年英語四級考試仔細(xì)閱讀練習(xí)(8)(含5-8答案)

2011英語四六級進(jìn)入備考階段,考試吧編輯整理六級備考資料供大家參考,祝大家取得好成績!

  Passage Four

  Questions 36 to 40 are based on the following passage.

  Why does cram go bad faster than butter? Some researchers think they have the answer, and it comes down to the structure of the food, not its chemical composition—a finding

  that could help rid some processed foods of chemical preservatives.

  Cream and butter contain pretty much the same substances, so why cream should sour much faster has been a mystery. Both are emulsions—tiny globules (小球體) of one liquid evenly distributed throughout another. The difference lies in what’s in the globules and what’s in the surrounding liquid, says Brocklehurst, who led the investigation.

  In cream, fatty globules drift about in a sea of water. In butter, globules of a watery solution are locked away in a sea of fat. The bacteria which make the food go bad prefer to live in the watery regions of the mixture. “This means that in cream, the bacteria are free to grow throughout the mixture,” he says.

  When the situation is reversed, the bacteria are locked away in compartments (隔倉室) buried deep in the sea of fat. Trapped in this way, individual colonies cannot spread and rapidly run out of nutrients (養(yǎng)料). They also slowly poison themselves with their waste products. “In butter, you get a self-limiting system which stops the bacteria growing,” says Brocklehurst.

  The researchers are already working with food companies keen to see if their products can be made resistant to bacterial attack through alterations to the food’s structure. Brocklehurst believes it will be possible to make the emulsions used in salad cream, for instance, more like that in butter. The key will be to do this while keeping the salad cream liquid and not turning it into a solid lump.

  36. The significance of Brocklehurst’s research is that ________.

  A) it suggested a way to keep some foods fresh without preservatives

  B) it discovered tiny globules in both cream and butter

  C) it revealed the secret of how bacteria multiply in cream and butter

  D) it found that cream and butter share the same chemical composition

  37. According to the researchers, cream sours fast than butter because bacteria ________.

  A) are more evenly distributed in cream

  B) multiply more easily in cream than in butter

  C) live on less fat in cream than in butter

  D) produce less waste in cream than in butter

  38. According to Brocklehurst, we can keep cream fresh by ________.

  A) removing its fat

  B) killing the bacteria

  C) reducing its water content

  D) altering its structure

  39. The word “colonies” (Line 2, Para. 4) refers to ________.

  A) tiny globules

  B) watery regions

  C) bacteria communities

  D) little compartments

  40. Commercial application of the research finding will be possible if salad cream can be made resistant to bacterial attack ________.

  A) by varying its chemical composition

  B) by turning it into a solid lump

  C) while keeping its structure unchanged

  D) while retaining its liquid form

  Unit 2

  21. B 22. A 23. B 24.D 25. C

  26. A 27. C 28. C 29.A 30. B

  31. D 32. B 33.C 34. D 35. A

  36. A 37. B 38. D 39.C 40. D

  相關(guān)推薦:

  2011四級考試閱讀理解做題時(shí)間分配策略

  2011年英語四級快速閱讀解題思路及方法

  2011年英語四六級考試閱讀中“一目十行”方法

文章搜索
中國最優(yōu)秀四六級名師都在這里!
盧根老師
在線名師:盧根老師
   數(shù)學(xué)學(xué)士學(xué)位,2010級長江商學(xué)院MBA。2004年加入北京新東方學(xué)校...[詳細(xì)]
英語四六級考試欄目導(dǎo)航
版權(quán)聲明:如果英語四六級考試網(wǎng)所轉(zhuǎn)載內(nèi)容不慎侵犯了您的權(quán)益,請與我們聯(lián)系800@exam8.com,我們將會(huì)及時(shí)處理。如轉(zhuǎn)載本英語四六級考試網(wǎng)內(nèi)容,請注明出處。