1、考研英语-199 及答案解析(总分：100.00，做题时间：90 分钟)一、BSection Use o(总题数：1，分数：10.00)The first two stages in the development of civilized man were probably the invention of primitive weapons and the discovery of fire, although nobody knows exactly when people acquired the use ofU (1) /U.TheU (2) /Uof language is als
2、o obscure. No doubt it began very gradually. Animals have a few cries that serveU (3) /Usignals,U (4) /Ueven the highest apes have not been found able to pronounce wordsU (5) /Uwith the most intensive professional instruction. The superior brain of man is apparentlyU (6) /Ufor the mastering of speec
3、h. When man became sufficiently intelligent, we must suppose that heU (7) /Uthe number of cries for different purposes. It was a great clayU (8) /Uhe discovered that speed could be used for narrative. There are those who think thatU (9) /Upicture language preceded oral language. A manU (10) /Ua pict
4、ure on the wall of his cave to showU (11) /Udirection he had gone, orU (12) /Uprey he hoped to catch. Probably picture language and oral language developed side by side. I am inclined to think that languageU (13) /Uthe most important single factor in the development of man.Two important stages came
5、notU (14) /Ubefore the dawn of written history. The first was the domestication of animals; the second was agriculture. Agriculture wasU (15) /Uin human progress to which subsequently there was nothing comparableU (16) /Uour own machine age. Agriculture made possibleU (17) /Uimmense increase in the
6、number of the human species in the regions where it could be successfully practised.U (18) /Uwere, at first, only those in which nature fertilized the soilU (19) /Ueach harvest. Agriculture met with violent resistance from the pastoral nomads, but the agricultural way of life prevailed in the endU (
7、20) /Uthe physical comforts it provided.（分数：10.00）A.the latterB.the laterC.the secondD.the latestA.sourceB.resourceC.inventionD.originA.likeB.withC.asD.byA.andB.butC.moreoverD.forA.even ifB.evenC.even thoughD.even asA.a necessityB.necessitiesC.necessarilyD.necessityA.should gradually increaseB.gradu
8、ally increaseC.gradually increasedD.has gradually increasedA.thatB.at whichC.whichD.whenA.with the respectB.on this respectC.in this respectD.at this respectA.could drawB.should drawC.must drawD.was drawingA.at whichB.in whichC.on whichD.with whichA.of whichB.thatC.whichD.whatA.isB.wasC.has beenD.is
9、 beingA.too longB.such longC.as longD.since longA.a stageB.a walkC.a developmentD.a wayA.untilB.withC.forD.toA.theB.anC.thatD.aA.ThoseB.TheseC.ThereD.TheyA.afterB.withC.beforeD.atA.sinceB.forC.becauseD.because of二、BSection Readi(总题数：4，分数：40.00)BText 1/BGenerally a saving in energy consumption is ins
10、ufficient incentive for the consumer to purchase new cooking equipment unless other improvements (e.g. shorter cooking periods, fewer cleaning difficulties and improved appearance) are available as well. For the individual, there is a natural reticence to incur rapid changes because of the valid eco
11、nomic desire to exploit existing capital investment to the maximum: this is the major problem with many proposed energy-thrift measures. However, caterers should appreciate that by reducing energy wastages; they will not only be saving money, but also improving the working environment within their k
12、itchens.Retro-fitting existing cookers with energy-conservation improvements in order to raise achievable efficiencies will occur only rarely. For the most immediate significant impact nationally, with respect to reducing the energy expended upon cooking, better management is recommended. Lawson sug
13、gested that about 16 PJ per year could be saved in the British catering sector by adopting improved operational practices. If only 10% of the energy used for catering purposes in the domestic sector could also be saved, overall national savings would amount to approximately 44 PJ per annum. To achie
14、ve this aim, a comprehensive and straight-forward program of energy-thrift education for housewives, cooks and kitchen managers is needed. This will require all concerned to exercise considerable personal discipline.The present approach, whereby individuals make purchasing decisions mainly on visual
15、 and first-cost grounds-partly because the cooking appliance and food manufacturing industries rarely provide adequate scientific data to support their claims- should be supplemented by other considerations. Food is too fundamental to human life, health and happiness to be considered an unworthy sub
16、ject by intellectuals. For example, even the typical Briton (who tends to be casual about eating compared with most of his foreign counterparts) spends between 5% and 13% of his waking hours preparing, cooking and/or cleaning away after meals. Nevertheless, energy wastage prevails both on a national
17、 scale ( e. g. storing vast quantities of food at sub-ambient temperatures in so-called food mountains); and on an individual scale (e. g. performing hob operations without placing lids on the pans employed) .（分数：10.00）(1).If energy wastages are to be reduced, cooks_.（分数：2.00）A.can only save moneyB.
18、should increase the cooking efficiencyC.need to have the knowledge of food manufactureD.will enjoy better working environment in their kitchens(2).What does “reticence“ in the first paragraph mean?（分数：2.00）A.Inclination.B.Restraint.C.Expectation.D.Contact.(3).Which of the following statements is NOT
19、 true according to the text?（分数：2.00）A.Consumers take other factors into consideration when buying cooking equipments.B.Retro-fitting existing cookers to raise achievable efficiencies will occur only rarely.C.People have valid desire to exploit existing capital investment to the maximum.D.Consumers
20、buy a new cooking equipment only for the purpose of saving energy.(4).To save energy, cooks and kitchen managers should receive_.（分数：2.00）A.cooking technique educationB.energy-saving educationC.comprehensive educationD.capital investment education(5).Food is so fundamental to human life that_.（分数：2.
21、00）A.we should reduce energy wastagesB.many people take it for grantedC.cooking equipment is importantD.intellectuals pay great attention to itBText 2/BCenturies ago, man discovered that removing moisture from food helps to preserve it, and that the easiest way to do this is to expose the food to su
22、n and wind. In this way the North American Indians produce pemmican, the Scandinavians make stockfish and the Arabs dry dates and apricot leather.All foods contain water-cabbage and other leaf vegetables contain as much as 93% water, potatoes and other root vegetables 80%, lean meat 75% and fish any
23、thing from 80% to 60% depending on how fatty it is. If this water is removed, the activity of the bacteria that cause food to deteriorate is checked.Fruit is sun-dried in Asia Minor, Greece, Spain and other Mediterranean countries, and also in California, South Africa and Australia. The methods used
24、 vary, but in general, the fruit is spread out on trays in drying yards in the hot sun. In order to prevent darkening, pears, peaches and apricots are exposed to the fumes of burning sulfur before drying. Plums, for making prunes, and certain varieties of grapes for making raisins and currants, are
25、dipped in an alkaline solution in order to crack the skins of the fruit slightly and remove their wax coating, so increasing the rate of drying.Nowadays most foods are dried mechanically. The conventional method of such dehydration is to put food in chambers through which hot air is blown at tempera
26、tures of about 110 at entry to about 43 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 horizontal steel cylinder or by spraying them into a chamber through whic
27、h a current of hot air passes. In the first case, the dried material is scraped off the roller as a thin film which is then broken up into small, though still relatively coarse flakes;“ in the second process it falls to the bottom of the chamber as a fine powder. Where recognizable pieces of meat an
28、d vegetables are required, as in soup, the ingredients 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 climbers, explorers a
29、nd soldiers in battle, who have little storage space. They are also popular with housewives because it takes so little time to cook them. Usually it is just a case of replacing the dried-out moisture with boiling water.（分数：10.00）(1).The shrimps contain as much water as_.（分数：2.00）A.75%B.93%C.23%D.85%
30、(2).How is the fruit sun-dried in South Africa?（分数：2.00）A.It is made into raisins and currants.B.It is spread out in an alkaline solution.C.It is exposed to the fumes, of burning sulfur.D.It is put on trays in dry place in the hot sun.(3).Contemporarily the minced meat is most commonly dried_.（分数：2.
31、00）A.in the sun and windB.in bet-air chamberC.on the open-air traysD.over a hot steel cylinder(4).How is the powdered milk made according to the passage?（分数：2.00）A.By passing through a grinding machine.B.In the same way as vegetables and fish.C.With the help of the small and coarse flakes.D.Through
32、pouring it over a heated horizontal cylinder.(5).Housewives like dried foods because _.（分数：2.00）A.they arc quick to prepareB.they weigh less than the same canned foodsC.they are much better than the frozen foodsD.they can be replaced by moisture with boiling waterBText 3/BEvery year 100 million holi
33、day-makers are drawn to the Mediterranean. With one third of the worlds tourist trade, it is the most popular of all the holiday destinations: it is also the most polluted.It has only 1 percent of the worlds sea surface, but carries more than half the oil and tar floating on the waters. Thousands of
34、 factories pour their poison into the Mediterranean, and almost every city, town and village on the coast sluices its sewage, untreated, into the sea.The result is that the Mediterranean, which nurtured so many civilizations, is gravely ill-the first of the seas to fall victim to the abilities and a
35、ttitudes that evolved around it. And the population does not merely stifle the life of the sea-it threatens the people who inhabit and visit its shores.Typhoid, paratyphoid, dysentery, polio, viral hepatitis and food poisoning are endemic in the area, and there are periodic outbreaks of cholera.The
36、mournful litany of disease is caused by sewage. Eight-five percent of the waste from the Mediterraneans 120 coastal cities is pushed out into the waters where their people and visitors bathe and fish. What is more, most cities just drop it in straight off the beach; rare indeed are the places like C
37、annes and Tel Aviv which pipe it even half a mile offshore.Less than 100, 000 of Greeces four million coastal people have their sewage properly treated-and Greece, is one of the cleaner countries of the northern shore.The worst parts of the sea are Israeli/Lebanon coast and between Barcelona and Gen
38、oa, which flushes out over 200 tons of sewage each year for every mile of its length.Not surprisingly, vast areas of the shallows are awash with bacteria and it doesnt take long for these to reach people. Professor William Brumfit of the Royal Free Hospital once calculated that anyone who goes for a
39、 swim in the Mediterranean has a one in seven chance of getting some sort of disease. Other scientists say this is an overestimate; but almost all of them agree that bathers are at risk.An even greater danger lurks in the seductive seafood dishes that add so much interest to holiday menu. Shellfish
40、are prime carriers of many of the most vicious diseases of the area. They often grow amid pollution. And even if they dont they are frequently infected by the popular practice of “freshening them up“ -throwing filthy water over them in markets.Industry adds its own poisons. Factories cluster round t
41、he coastline, and even the most modern rarely has proper waste-treatment plant. They do as much damage to the sea as sewage. Fifteen thousand factories foul the Italian Lihurian Riviera. Sixty thousand pollute the Tyrrhenian Sea between Sardinia, Sicily and the west Italian coast! The lagoon of Veni
42、ce alone receives the effluents of 76 factories.Thousands of tons of pesticides are blown off the fields into the sea, detergents from millions of sinks kill fish, and fertilizers, flushed out to sea, nourish explosions of plankton which cover bathers with itchy slime.Then there is the oil-130, 000
43、tons pouring each year from ships, 115, 000 tons more from industries round the shore. Recent studies show that the Mediterranean is four times as polluted as the north Atlantic, 20 times as bad as the north-east Pacific.Apart from the nine-mile-wide Strait of Gibraltar, the Mediterranean is landloc
44、ked, virtually unable to cleanse itself. It takes 80 years for the water to be renewed, through the narrow, shallow straits, far too slow a process to cope with the remorseless rush of pollution.（分数：10.00）(1).According to the passage, the Mediterranean_.（分数：2.00）A.accounts for one-third of the world
45、s tourist populationB.is the most polluted area on earthC.has only 1 percent of the worlds surfaceD.is the most polluted sea in the world(2).What advice is given to tourists according to the text?（分数：2.00）A.Shellfish are prime dishes for tourists.B.It is very risky to go for a swim in the Mediterran
46、ean.C.The seafood dishes are very appetizing to take.D.It is very dangerous to eat shellfish.(3).Judging from the context, the word “lurk“ (Line 1, Para. 9 ) probably means_.（分数：2.00）A.to exist unseenB.to wait quietlyC.to attract greatlyD.to move irregularly(4).According to the passage, all the foll
47、owing may cause damage to the sea EXCEPT（分数：2.00）A.sewageB.pesticidesC.detergents and fertilizersD.plankton which cover bathers with itchy slime(5).It may be inferred that the Mediterranean is_.（分数：2.00）A.landlocked by the nine-mile-wide Strait of GibraltarB.four times as polluted by oil as the nort
48、h AtlanticC.a victim of tourism, sewage and industryD.the worst polluted area in the worldBText 4/BIt is hard to get any agreement on the precise meaning of the term “social class“ In everyday life, people tend to have a different approach to those they consider their equals from that which they ass
49、ume with people they consider higher or lower than themselves in the social scale. The criteria we use to place a new acquaintance, however, are a complex mixture of factors. Dress, way of speaking, area of residence in a given city or province, education and manners all play a part.In the eighteenth-century one of the first modern econ
