1、陕西省咸阳市2014高考英语阅读理解（14）及答案【广东省深圳高级中学】CLast August, Joe and Mary Mahoney began looking at colleges for their 17-year-old daughter, Maureen. With a checklist of criteria in hand, the Dallas family looked around the country visiting half a dozen schools. They sought a university that offered the teenage
2、rs intended major, one located near a large city, and a campus where their daughter would be safe. “The safety issue is a big one,” says Joe Mahoney, who quickly discovered he wasnt alone in his worries. On campus tours other parents voiced similar concerns, and the same question was always asked: w
3、hat about crime? But when college officials always gave the same answer-“Thats not a problem here,” Mahoney began to feel uneasy. “No crime whatsoever?” comments Mahoney today. “I just dont buy it. ” Nor should he: in 1999 the U. S. Department of Education had reports of nearly 400,000 serious crime
4、s on or around our campuses. “Parents need to understand that times have changed since they went to college,” says David Nichols, author of Creating a Safe Campus. “Campus crime mirrors the rest of the nation. ” But getting accurate information isnt easy. Colleges must report crime statistics by law
5、, but some hold back for fear of bad publicity, leaving the honest ones looking dangerous. “The truth may not always be obvious,” warns S. Daniel Carter of Security on Campus, Inc, the nations leading campus safety watchdog group. To help concerned parents, Carter promised to visit campuses and talk
6、 to experts around the country to find out major crime issues and effective solutions. 36. The Mahoneys visited quite a few colleges last August _. A. to express the opinions of many parentsB. to choose a right one for their daughter C. to check the cost of college educationD. to find a right one ne
7、ar a large city37. It is often difficult to get correct information on campus crime because some colleges _. A. receive too many visitorsB. mirror the rest of the nation C. hide the truth of campus crimeD. have too many watchdog groups38. The underlined word “buy” in the third paragraph means _. A.
8、mind B. admitC. believe D. expect39. We learn from the text that “the honest ones” in the fourth paragraph most probably refers to colleges _. A. that are protected by campus securityB. that report campus crime by law C. that are free from campus crimeD. that enjoy very good publicity40. What is the
9、 text mainly about? A. Exact campus crime statistics.B. Crimes on or around campuses. C. Effective solutions to campus crime.D. Concerns about kids campus safety.【参考答案】3640 BCCBD 阅读理解课堂练学案（24）Passage Twenty-six (Sensory Evaluation of Food) A Polish proverb claims that fish, to taste right, should th
10、ree timesin water, in butter and in wine. The early efforts of the basic scientists in the food industry were directed at improving the preparation, preservation, and distribution of safe and nutritious food. Our memories of certain foodstuffs eaten during the World War II suggest that, although the
11、se might have been safe and nutritious, they certainly did not taste right nor were they particularly appetizing in appearance or smell. This neglect of the sensory appeal of foods is happily becoming a thing of the past. Bow, in the book “Principles of Sensory Evaluation of Food,” the authors hope
12、that it will be useful to food technologists in industry and also to others engaged in research into problem of sensory evaluation of foods. An attempt has clearly been make to collect every possible piece of information, which might be useful, more than one thousand five hundred references being qu
13、oted. As a result, the book seems at first sight to be an exhaustive and critically useful review of the literature. This it certainly is, but this is by no means is its only achievement, for there are many suggestions for further lines of research, and the discursive passages are crisply provocativ
14、e of new ideas and new ways of looking at established findings. Of particular interest is the weight given to the psychological aspects of perception, both objectively and subjectively. The relation between stimuli and perception is well covered, and includes a valuable discussion of the uses and di
15、sadvantages of the Weber fraction of differences. It is interesting to find that in spite of many attempts to separate and define the modalities of taste, nothing better has been achieved than the familiar classification into sweet, sour salty and bitter. Nor is there as yet any clear-cut evidence o
16、f the physiological nature of the taste stimulus. With regard to smell, systems of classification are of little value because of the extraordinary sensitivity of the nose and because the response to the stimulus is so subjective. The authors suggest that a classification based on the size, shape and
17、 electronic status of the molecule involved merits further investigation, as does the theoretical proposition that weak physical binding of the stimulant molecule to he receptor site is a necessary part of the mechanism of stimulation. Apart from taste and smell, there are many other components of p
18、erception of the sensations from food in the mouth. The basic modalities of pain, cold, warmth and touch, together with vibration sense, discrimination and localization may all play a part, as, of course, does auditory reception of bone-conducted vibratory stimuli from the teeth when eating crisp or
19、 crunchy foods. In this connection the authors rightly point out that this type of stimulus requires much more investigation, suggesting that a start might be made by using subjects afflicted with various forms of deafness. It is well-known that extraneous noise may alter discrimination, and the att
20、ention of the authors is directed to the work of Prof. H. J. Eysenck on the “stimulus hunger” of extroverts and the “stimulus avoidance” of introverts.1. The reviewer uses a Polish proverb at the beginning of the article in order to A. introduce, in an interesting manner, the discussion of food. sho
21、w the connection between food and nationality of food.C. indicate that there are various ways to prepare food.D. impress upon the reader the food value of fish.2. The reviewers appraisal of “Principles of Sensory Evaluation of Food” is one of A. mixed feelings. . indifferenceC. high praise. D. faint
22、 praise.3. The writer of the article does not express the view, either directly or by implication, thatA. sharply defined classifications of taste are needed. more research should be done regarding the molecular constituency of food.C. food values are objectively determined by an expert “smeller”.D.
23、 temperature is an important factor in the value of food.4. The authors of the book suggest the use of deaf subject becauseA. deaf people are generally introversive. . the auditory sense is an important factor in food evaluation.C. they are more fastidious in their choice of foods.D. All types of su
24、bjects should be used.Vocabulary1. preservation 保鲜，保存2. sensory appeal 感官的魅力3. be provocative of 脱颖而出4. exhaustive 详尽的，无遗漏的5. discursive 推论的6. be provocative of 引起争论/兴趣等的7. crisp 有力的，有劲的8. perception 感觉，知觉，直觉9. modality 方式 modality of taste （味）感觉到10. discrimination 鉴别力11. localization 地区性，定位12. meri
25、t 值得，有价值13. crunchy 嘎吱作响的14. extraneous 外部的15. extrovert 外向性格的人16. introvert 内项性格的人难句译注1. although these might have been safe and nutritious, they certainly did not taste right nor were they particularly appetizing in appearance or smell.结构简析 in appearance or smell 应译成：色或香。参考译文 虽然这些饭菜可能是安全又有营养，但是肯定味
26、不正，特别是在色，香上难以增进食欲。2. This it certainly is, but this is by no means is its only achievement, for there are many suggestions for further lines of research, and the discursive passages are crisply provocative of new ideas and new ways of looking at established findings.结构简析 复合句。This 指前一句内容：书既详细又是对有关食品学
27、的文字做了十分有用的评论。 Be provocative of 引起争论或兴趣。参考译文 确实如此，可是这并不是书的唯一成就，因为书内有许多关于进一步研究范围的建议。推论性篇章及能令人非常感兴趣的看待现存成果的新观点和新方法。3. The relation between stimuli and perception is well covered, and includes a valuable discussion of the uses and disadvantages of the Weber fraction of differences.Weber fraction 为Ernes
28、t Heinrich Weber所著，他生于1795年，死与1878，是德国生理学家。参考译文 书中详细论及刺激和感觉的关系。还包括了一篇很有价值的讨论文章：谈论威伯分数在评价差异上的缺点和实用性。写作方法和文章大意 这是一篇介绍“感官评价食品的原理“一书的序言。评者从书的读者对象，书的篇幅到内涵具体涉及片谈起，从主观到客观论证，采用例子和对比说明。第一段全面介绍，点出此书不同于过去的书。它们都把重点放在改善准备，保养和销售上。此书信息多，引证参考资料多，对今后研究有新建议； 对已有成果有新关点。第二段，从客观到主观的论述味觉，嗅觉并加以对比。第三段从众多其它感觉中，以听觉为重点论证。答案祥解
29、1. A. 以有趣的方式开始介绍食品讨论。文章一开始，评者就用“波兰有一谚语说，鱼，要想品味正，应游泳三次在水里游，在油里游和在酒中游。”这是国外广告式论说文经常才用的一种写作方式。目的是吸引读者，激起他们想读下去的欲望，以达到推广作用。B. 表明食品和国籍的关系。 C. 表明有各种准备食品的方法。 D. 加深读者对鱼的价值的影响，三项都不对。2. C. 评价高。评论者当然对此书评价极高，这是序言的必然途径。贬的就是批评文章了。全篇文章也说明这点。3. C. 食品价值由专家的嗅觉客观决定。这和第二段后半段的内涵有联系。他说，味道可分甜，酸，咸辣，而味觉生理性却无明确无误的证据。“至于（嗅觉）闻
30、，由于鼻子特别灵敏，对外界刺激的反映主观性强，所以任何分类体系均无价值。”作者建议以“大小，形状和涉及分子电子态为基础的分类值得进一步探讨研究，就像理论性前提一样。刺激物分子和受体之间弱的物理结合是刺激生理机能的必要组成部分。”这段文章谈到味觉，嗅觉但并没有直接或间接表达这种观点：食品的价值是通过专家的嗅觉客观判定。A. 需要明确无误的味觉分类。酸，咸，辣就是味觉的分类。 B. 有关食品分子构成进行更多研究。文内也讲到有关分子电子态应进一步研究。 D. 温度是食品评价中的一个因素。文内只在第三段提到了“除了味觉，嗅觉外，口中食品还有其他许多种感觉成分，基本为疼，冷，热，触碰以及震动感，鉴别力和
31、地区性都可能起作用。“作者直接说明热是可能有作用的。4. B. 听觉在食品评价中是一个重要因素。这在第三段内提到。除了味觉和嗅觉外，口中食品还会产生许多其它感觉。基本可分为痛，冷，热，触碰以及震动感，鉴别力和地区性都可能起作用。就像在吃脆硬或嘎嘎作响的食品时，听觉接受了来自牙齿骨操纵的震动刺激。在这方面，作者真确指出这种刺激需进行更多探讨研究，建议运用受各种听不见痛苦折磨的 病人作起点研究。众所周知，外部的噪声会改变分辨力和注意力。“这说明B. 听觉在食品评价中起着重要作用。是对的。A. 聋子一般是内项的。 C. 他们在选择食品时很挑剔。 D. 各种物体都应当应用。都和本文无关。【2013界长
32、宁区质量抽测】(B)File Created Page 1 of 1 DELAYED BAGGAGE REPORT PRINTED AT ALBANY N.Y. AIRPORT ON JULY 10 2012 11:15 A.M._Dear Valued Customer, We regret that your baggage was not available to claim after your recent flight. Everything possible will be done to locate your property and return it to you pro
33、mptly. For information regarding your delayed baggage, contact the United Airlines Baggage Resolution Center at its 24 hour, seven day a week number:1-800-335-BAGS (2247) (US Toll Free)281-821-3536 (Local Houston Number)Or visit site: As soon as you file your Delayed Baggage Report, United Airlines
34、will begin to trace for your baggage system wide. Our Baggage Resolution staff will make every effort to call you once a day to keep you updated on our progress. So that we can quickly access your records, please refer to the File Reference Number on this receipt when corresponding or calling. Keep
35、this receipt with your claim check and E-Ticket receipt until your baggage is returned to you. In most circumstances, United Airlines will deliver your baggage when it is located. Delivery times vary depending on location. If your baggage has not been returned to you within the initial five-day trac
36、ing period, please download a claim form at and return it to us with the required documentation included._DELAYED BAGGAGE REPORT FILE REFERENCE: ALBUA25876_Name: JOHN JACKSON Contact Number: 802-247-9999Delivery Address: 66 MOONBROOK DRBRANDON Email: minminvtVERMONT USA 05745 _Bag Tag Description003
37、7387643 Soft-Side Upright suitcase0037387657 Non-Zippered, hard side horizontal suitcase69. Where does the receipt most probably come from?A. Suitcase Tracing Website.B. Delivery Center of United Airlines.C. Baggage Resolution Center.D. Information Center of the Airport.70. From the receipt we can l
38、earn that John Jackson _.A. must have filed his Delayed Baggage Report alreadyB. couldnt deal with his delayed baggage on line until July 17, 2012C. should call 802-247-9999 for the information about his delayed baggageD. may not know anything about his delayed baggage during the first five days 71. Which of the following information is not provided in the receipt? A. The description of the customers checked suitcases.B. The regular routine of the delayed baggage tracing.C. The contact phone number of Albany N.Y. Airport. D. The customers delayed baggage file reference number. 6971、CAC
