英語高中英語閱讀理解精讀薈萃(中級篇)

1、Passage One Sensory Evaluation of FoodA Polish proverb claims that fish, to taste right, should three 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 高考資源網(wǎng)distribution of safe and nutri

2、tious food. Our memories of certain foodstuffs eaten during the World War II suggest that, although these 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 becom

3、ing a thing of the past. Bow, in the book “Principles of Sensory Evaluation of Food,” the authors hope 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 possib

4、le piece of information, which might be useful, more than one thousand five hundred references being quoted. 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

5、 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. w*w*w*k*s*5*u*c*o*m Of particular interest is the weight given to the psychological aspects of perception, both objectively and subje

6、ctively. 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. It is interesting to find that in spite of many attempts to separate and define the modalities of taste, nothing better has bee

7、n achieved than the familiar classification into sweet, sour salty and bitter. Nor is there as yet any clear-cut evidence of 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 be

8、cause the response to the stimulus is so subjective. The authors suggest that a classification based on the size, shape and 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

9、 site is a necessary part of the mechanism of stimulation. Apart from taste and smell, there are many other components of perception 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

10、play a part, as, of course, does auditory reception of bone-conducted vibratory stimuli from the teeth when eating crisp or 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 subj

11、ects afflicted with various forms of deafness. It is well-known that extraneous noise may alter discrimination, and the attention 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 Po

12、lish proverb at the beginning of the article in order to A. introduce, in an interesting manner, the discussion of food. B. show 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 rev

13、iewers appraisal of “Principles of Sensory Evaluation of Food” is one of A. mixed feelings. B. indifferenceC. high praise. D. faint 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. B. more r

14、esearch should be done regarding the molecular constituency of food. C. food values are objectively determined by an expert “smeller”. D. 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 introversi

15、ve. B. the auditory sense is an important factor in food evaluation. C. they are more fastidious in their choice of foods. D. All types of subjects should be used. Vocabulary1. preservation 保鮮，保存2. sensory appeal 感官的魅力3. be provocative of脫穎而出4. exhaustive 詳盡的，無遺漏的5. discursive推論的6. be provocative of

16、引起爭論/興趣等的7. crisp 有力的，有勁的8. perception 感覺，知覺，直覺9. modality 方式 modality of taste（味）感覺到10. discrimination鑒別力11. localization 地區(qū)性，定位12. merit 值得，有價值13. crunchy 嘎吱作響的14. extraneous外部的15. extrovert 外向性格的人16. introvert 內(nèi)項性格的人難句譯注1. although these might have been safe and nutritious, they certainly did not

17、 taste right nor were they particularly appetizing in appearance or smell. 【結(jié)構(gòu)簡析】 in appearance or smell 應(yīng)譯成：色或香?！緟⒖甲g文】 雖然這些飯菜可能是安全又有營養(yǎng)，但是肯定味不正，特別是在色，香上難以增進(jìn)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 t

18、he discursive passages are crisply provocative of new ideas and new ways of looking at established findings. 【結(jié)構(gòu)簡析】 復(fù)合句。This 指前一句內(nèi)容：書既詳細(xì)又是對有關(guān)食品學(xué)的文字做了十分有用的評論。 Be provocative of 引起爭論或興趣?！緟⒖甲g文】 確實如此，可是這并不是書的唯一成就，因為書內(nèi)有許多關(guān)于進(jìn)一步研究范圍的建議。推論性篇章及能令人非常感興趣的看待現(xiàn)存成果的新觀點和新方法。3. The relation between stimuli and perce

19、ption is well covered, and includes a valuable discussion of the uses and disadvantages of the Weber fraction of differences. Weber fraction 為Ernest Heinrich Weber所著，他生于1795年，死與1878，是德國生理學(xué)家?！緟⒖甲g文】 書中詳細(xì)論及刺激和感覺的關(guān)系。還包括了一篇很有價值的討論文章：談?wù)撏謹(jǐn)?shù)在評價差異上的缺點和實用性。寫作方法和文章大意這是一篇介紹“感官評價食品的原理“一書的序言。評者從書的讀者對象，書的篇幅到內(nèi)涵具體涉

20、及片談起，從主觀到客觀論證，采用例子和對比說明。第一段全面介紹，點出此書不同于過去的書。它們都把重點放在改善準(zhǔn)備，保養(yǎng)和銷售上。此書信息多，引證參考資料多，對今后研究有新建議； 對已有成果有新關(guān)點。第二段，從客觀到主觀的論述味覺，嗅覺并加以對比。第三段從眾多其它感覺中，以聽覺為重點論證。答案詳解1. A. 以有趣的方式開始介紹食品討論。文章一開始，評者就用“波蘭有一諺語說，魚，要想品味正，應(yīng)游泳三次在水里游，在油里游和在酒中游?！边@是國外廣告式論說文經(jīng)常才用的一種寫作方式。目的是吸引讀者，激起他們想讀下去的欲望，以達(dá)到推廣作用。B. 表明食品和國籍的關(guān)系。C. 表明有各種準(zhǔn)備食品的方法。 D.

21、 加深讀者對魚的價值的影響，三項都不對。w*w*w*k*s*5*u*c*o*m 2. C. 評價高。評論者當(dāng)然對此書評價極高，這是序言的必然途徑。貶的就是批評文章了。全篇文章也說明這點。3. C. 食品價值由專家的嗅覺客觀決定。這和第二段后半段的內(nèi)涵有了解。他說，味道可分甜，酸，咸辣，而味覺生理性卻無明確無誤的證據(jù)?！爸劣冢ㄐ嵊X）聞，由于鼻子特別靈敏，對外界刺激的反映主觀性強，所以任何分類體系均無價值?！闭斫ㄗh以“大小，形狀和涉及分子電子態(tài)為基礎(chǔ)的分類值得進(jìn)一步探討研究，就像理論性前提一樣。刺激物分子和受體之間弱的物理結(jié)合是刺激生理機(jī)能的必要組成部分?！边@段文章談到味覺，嗅覺但并沒有直接或間

22、接表達(dá)這種觀點：食品的價值是通過專家的嗅覺客觀判定。A. 需要明確無誤的味覺分類。酸，咸，辣就是味覺的分類。 B. 有關(guān)食品分子構(gòu)成進(jìn)行更多研究。文內(nèi)也講到有關(guān)分子電子態(tài)應(yīng)進(jìn)一步研究。D. 溫度是食品評價中的一個因素。文內(nèi)只在第三段提到了“除了味覺，嗅覺外，口中食品還有其他許多種感覺成分，基本為疼，冷，熱，觸碰以及震動感，鑒別力和地區(qū)性都可能起作用?！罢碇苯诱f明熱是可能有作用的。4. B. 聽覺在食品評價中是一個重要因素。這在第三段內(nèi)提到。除了味覺和嗅覺外，口中食品還會產(chǎn)生許多其它感覺?；究煞譃橥?，冷，熱，觸碰以及震動感，鑒別力和地區(qū)性都可能起作用。就像在吃脆硬或嘎嘎作響的食品時，聽覺接受

23、了來自牙齒骨操縱的震動刺激。在這方面，整理真確指出這種刺激需進(jìn)行更多探討研究，建議運用受各種聽不見痛苦折磨的 病人作起點研究。眾所周知，外部的噪聲會改變分辨力和注意力。“這說明B. 聽覺在食品評價中起著重要作用。是對的。A. 聾子一般是內(nèi)項的。 C. 他們在選擇食品時很挑剔。D. 各種物體都應(yīng)當(dāng)應(yīng)用。都和本文無關(guān)。Passage Two Analysis and Interpretation of the NewsThe newspaper must provide for the reader the facts, unalloyed, unslanted, objectively sele

24、cted facts. But in these days of complex news it must provide more; it must supply interpretation, the meaning of the facts. This is the most important assignment confronting American journalismto make clear to the reader the problems of the day, to make international news as understandable as commu

25、nity news, to recognize that there is no longer any such thing (with the possible exception of such scribbling as society and club news) as “l(fā)ocal” news, because any event in the international area has a local reaction in manpower draft, in economic strain, in terms, indeed, of our very way of life.

26、 There is in journalism a widespread view that when you embark on interpretation, you are entering choppy and dangerous waters, the swirling tides of opinion. This is nonsense. The opponents of interpretation insist that the writer and the editor shall confine himself to the “facts”. This insistence

27、 raises two questions: What are the facts? And: Are the bare facts enough?As to the first query. Consider how a so-called “factual” story cones about. The reporter collects, say, fifty facts; out of these fifty, his space allotment being necessarily restricted, he selects the ten, which he considers

28、 most important. This is Judgment Number One. Then he or his editor decides which of these ten facts shall constitute the lead of the piece (This is important decision because many readers do not proceed beyond the first paragraph. ) This is Judgment Number Two. Then the night editor determines whet

29、her the article shall be presented on page one, where it has a large impact, or on page twenty-four, where it has little. Judgment Number Three. Thus, in the presentation of a so-called “factual” or “objective” story, at least three judgments are involved. And they are judgments not at all unlike th

30、ose involved in interpretation, in which reporter and editor, calling upon their general background, and their “news neutralism,” arrive at a conclusion as to the significance of the news. The two areas of judgment, presentation of the news and its interpretation, are both objective rather then subj

31、ective processesas objective, that is, as any human being can be. (Note in passing: even though complete objectivity can never be achieved, nevertheless the ideal must always be the beacon on the murky news channels. ) Of an editor is intent on slanting the news, he can do it in other ways and more

32、effectively than by interpretation. He can do it by the selection of those facts that prop up his particular plea. Or he can do it by the pay he gives a storypromoting it to page one or demoting it to page thirty. 1. The title that best expresses the ideas of this passage is A. Interpreting the News

33、. B. Choosing Facts. C. Subjective versus Objective Processes. D. Everything Counts. 2. Why does the writer of an article select ten out of 50 available facts?A. Space is limited. B. His editor is prejudiced. C. The subject is not important. D. He is entering choppy and dangerous. 3. What is the lea

34、st effective way of “slanting” news/A. Interpretation. B. His editor is prejudiced. C. Placement. D. Concentration. 4. Why should the lead sentence present the most important fact?A. It will influence the reader to continue. B. It will be the best way to write. C. Some readers do not read beyond the

35、 first paragraph. D. It will gratify the editor. w*w*w*k*s*5*u*c*o*m Vocabulary1. unalloyed 純粹的，沒有雜物的2. unslanted 無偏見的，不歪曲的3. scribble胡寫，亂寫；粗制濫造的文章4. manpower draft人力征用，券集5. economic strain經(jīng)濟(jì)緊張，壓力6. embark on 開始，從事7. choppy 波浪滔滔的，變動頻繁，紊亂8. query 疑問，質(zhì)問9. come about發(fā)生10. allotment 分配11. beacon 信標(biāo)，燈塔，烽

36、火12. murky 陰暗的，（霧等）濃的13. prop up給撐腰，支持14. demote使降級。相應(yīng)詞 promote15. news neutralism 無傾向性新聞，新聞中立主義16. lead（新聞等）導(dǎo)語，提要難句譯注1. This is the most important assignment confronting American journalismto make clear to the reader the problems of the day, to make international news as understandable as community

37、 news, to recognize that there is no longer any such thing (with the possible exception of such scribbling as society and club news) as “l(fā)ocal” news, because any event in the international area has a local reaction in manpower draft, in economic strain, in terms, indeed, of our very way of life. 【結(jié)構(gòu)

38、簡析】 主從句，句中連用三個不定式，是實際的主語，也就是this 的內(nèi)容。后跟賓語或賓語從句?！緟⒖甲g文】 美國報界面臨最重要的兒女物是向讀者講清今日存在的問題，使國際新聞像地區(qū)社區(qū)新聞一樣明白易懂，使他們認(rèn)識到不再有什么“本地”新聞這類事情（社團(tuán)或俱樂部粗制濫造的文章可能要除外），因為國際上任何新聞在人力征用，募集，經(jīng)濟(jì)負(fù)擔(dān)，事實上在生活的各方面都會引起地區(qū)反應(yīng)。2. There is in journalism a widespread view that when you embark on interpretation, you are entering choppy and dang

39、erous waters, the swirling tides of opinion. 【結(jié)構(gòu)簡析】 the swirling是說明語?！緟⒖甲g文】 報界有一種普遍存在的觀點：當(dāng)你從事解釋新聞的工作（對新聞進(jìn)行解釋時），你就進(jìn)入了波浪滔天，險情還生的水域，意見漩掀的浪潮。3. And they are judgments not at all unlike those involved in interpretation, in which reporter and editor, calling upon their general background, and their “news

40、neutralism,” arrive at a conclusion as to the significance of the news. 【結(jié)構(gòu)簡析】 句中有定語從句in which 修飾interpretation. 定從中calling on 分詞短語作伴隨狀態(tài)，修飾reporter and editor。【參考譯文】 這些判斷評價就像解釋新聞多涉及的判斷一樣。在這里，記者和編輯要動用他們的新聞?wù){(diào)查研究資源，他們一般的背景材料以及新聞“中立”態(tài)度來得出有關(guān)新聞意義的結(jié)論。4. The two areas of judgment, presentation of the news an

41、d its interpretation, are both objective rather then subjective processesas objective, that is, as any human being can be. (Note in passing: even though complete objectivity can never be achieved, nevertheless the ideal must always be the beacon on the murky news channels. )【結(jié)構(gòu)簡析】 a note in passing

42、義；順便說一句，附帶的談一下。【參考譯文】 這兩個判斷領(lǐng)域：提供新聞內(nèi)容和解說新聞領(lǐng)域可不是主觀過程，而是客觀過程也就是說，要像任何人能做到的那樣客觀。順便說一句，就算達(dá)不到絕對的客觀，那客觀的理想必須始終如一的是迷霧漫漫新航道上的信標(biāo)。寫作方法與文章大意文章論及“新聞評價”問題。采用一般到具體手法。文章一開始就提出新聞要客觀，真實的事實，解釋要清楚，使讀者明白今日世界的問題。國內(nèi)外大事和我們生活休戚相關(guān)。然后講述選材過程，版面布置。最后談到提供和解說新聞中評價要客觀。答案詳解1. A. 解釋新聞。文章雖提及兩個領(lǐng)域（見難句譯注4），但重點在解釋（見難句譯注2）。提供是“解說”的前提，但作為標(biāo)

43、題不合適，因為它是作為“解釋”的對比而寫的。（見難句譯注3 not at all unlike及難句譯注4 are both objective rather than）B. 選擇事實。這只是提供新聞中一個具體步驟。C. 主觀對客觀過程。也是一個具體方面（見難句譯注4）。 D. 一切都要算在內(nèi)。涉及面太廣，文內(nèi)沒提及。w*w*w*k*s*5*u*c*o*m 2. A. 版面空間有限。第四段三句：“舉例說，記者收集50條新聞事實。他從50條中選出10條他認(rèn)為是最重要的新聞，因為他的版面空間分配必定有所限制?！盉. 他的編輯有偏見。不對。 C. 他的文章主題不重要。 不對。 D. 他進(jìn)到了波浪滔天

44、的危險水域（見難句譯注2）。這是講新聞解釋。3. A. 解說。最后一段最后三句：“如果編輯想要歪曲新聞，他可以采用其他辦法，遠(yuǎn)比解說要有效的多。他可以通過選擇支持他的觀點的才，或通過他給每條新聞所定的位置達(dá)到歪曲的目的提升到頭版，或者降低到三十版?！边@段話說明其它辦法歪曲新聞比解說新聞來歪曲有效的多。B. 選材。C. 定位。 D. 集中。4. C. 有些讀者不讀一段以下的問心，這是常識。有的讀者就讀大標(biāo)題。A. 它將影響讀者繼續(xù)讀下去。 B. 這是最佳的寫作方法。 D. 這會使編輯高興。Passage Three Chemistry and BiologyAbout a century ago

45、, the Swedish physical scientist Arrhenius proposed a low of classical chemistry that relates chemical reaction rate to temperature. According to his equation, chemical reactions are increasingly unlikely to occur as temperature approaches absolute zero, and at absolute zero, reactions stop. However

46、, recent experiment evidence reveals that although the Arrhenius equation is generally accurate in describing the kind of chemical reaction that occurs at relatively high temperature, at temperatures closer to zero a quantum-mechanical effect known as tunneling comes into play; this effect accounts

47、for chemical reactions that are forbidden by the principles of classical chemistry. Specifically, entire molecules can tunnel through the barriers of repulsive forces from other molecules and chemically react even though these molecules do not have sufficient energy, according to classical chemistry

48、, to overcome the repulsive barrier. w*w*w*k*s*5*u*c*o*m The rate of any chemical reaction, regardless of the temperature at which it takes place, usually depends on a very important characteristic known as its activation energy. Any molecule can be imagined to reside at the bottom of a so-called po

49、tential well of energy. S chemical reaction corresponds to the transition of a molecule from the bottom of one potential well to the bottom of another. In classical chemistry, such a transition can be accomplished only by going over the potential barrier between the well, the height of which remain

50、constant and is called the activation energy of the reaction. In tunneling, the reacting molecules tunnel from the bottom of one to the bottom of another well without having to rise over the barrier between the two wells. Recently researchers have developed the concept of tunneling temperature: the

51、temperature below which tunneling transitions greatly outnumber Arrhenius transitions, and classical mechanics gives way to its quantum counterpart. This tunneling phenomenon at very low temperatures suggested my hypothesis about a cold prehistory of life: formation of rather complex organic molecul

52、es in the deep cold of outer space, where temperatures usually reach only a few degrees Kelvin. Cosmic rays might trigger the synthesis of simple molecules, such as interstellar formaldehyde, in dark clouds of interstellar dust. Afterward complex organic molecules would be formed, slowly but surely,

53、 by means of tunneling. After I offered my hupothesis, Hoyle and Wickramashinghe argued that molecules of interstellar formaldehyde have indeed evolved into stable polysaccharides such as cellulose and starch. Their conclusions, although strongly disputed, have generated excitement among investigato

54、rs such as myself who are proposing that the galactic clouds are the places where the prebiological evolution of compounds necessary to life occurred. 1. The author is mainly concerned with A. describing how the principles of classical chemistry were developed. B. initiating a debate about the kinds

55、 of chemical reaction required for the development of life. C. explaining how current research in chemistry may be related to broader biological concerns. D. clarifying inherent ambiguities in the laws of classical chemistry. 2. In which of the following ways are the mentioned chemical reactions and

56、 tunneling reactions alike?A. In both, reacting molecules have to rise over the barrier between the two wells. B. In both types of reactions, a transition is made from the bottom of one potential well to the bottom of another. C. In both types of reactions, reacting molecules are able to go through

57、the barrier between the two wells. D. In neither type of reaction does the rate of a chemical reaction depend on its activation energy. 3. The authors attitude toward the theory of a cold prehistory of life can best be described asA. neutral. B. skeptical. C. mildly positive. D. very supportive. 4.

58、Which of the following best describes the hypothesis of Hoyle and Wickramasinghe?A. Molecules of interstellar formaldehyde can evolve into complex organic molecules. B. Interstellar formaldehyde can be synthesized by tunneling. C. Cosmic rays can directly synthesize complex organic molecules. D. The galactic clouds are the places where prebilogical evolution of compounds necessary to life occurred. Vocabulary1. Arrhenius equation 阿雷尼厄斯方程式2. Arrhennius (Svante August) 18591927 瑞典理化學(xué)家。1903年獲諾貝