1、考博英语模拟试卷 208及答案与解析 一、 Reading Comprehension 0 It is incongruous that the number of British institutions offering MBA courses should have grown by 254 percent during a period when the economy has been sliding into deeper recession. Optimists, or those given to speed, assumptions, might think it marve
2、lous to have such a resource of business school graduates ready for the recovery. Unfortunately, there is now much doubt about the value of the degree not least among MBA graduates themselves, suffering as they are from the effects of recession and facing the prospect of shrinking management structu
3、res. What was taken some years ago as a ticket of certain admission to success is now being exposed to the scrutiny of cost-conscious employers who seek “can-dos“ rather than “might-dos“, and who feel that academia has not been sufficiently appreciative of the needs of industry or of the employers p
4、ossible contribution. It is curious, given the name of the degree, that there should be no league table for UK business schools: no unanimity about what the degree should encompass; and no agreed system of accreditation. Surely there is something wrong. One wonders where all the tutors for this mass
5、ive infusion of business expertise came from and why all this mushrooming took place. Perhaps companies that made large investments would have been wiser to invest in already existing managers, perched anxiously on their own internal ladders. The Institute of Managements 1992 survey, which revealed
6、that eighty-one per cent of managers thought they personally would be more effective if they received more training, suggests that this might be the case. There is, too, the fact that training alone does not make successful managers. They need the inherent qualifications. Of character; a degree of s
7、elf-subjugation; and, above all, the ability to communicate and lead; more so now, when empowerment is a buzzword that is at least generating genuflexions, if not total conviction. One can easily think of people, some comparatively unlettered, who are now lauded captains of industry. We may, therefo
8、re, not need to be too concerned about the fall in applications for business school places, or even the doubt about MBAs. The proliferation and subsequent questioning may have been an inevitable evolution. If the Management Charter Initiative, now exploring the introduction of a senior management qu
9、alification, is successful, there will be a powerful corrective. We believe now that management is all about change. One hopes there will be some of that in relationship between management and science within industry, currently causing concern and which is overdue for attention. No one doubts that w
10、e need more scientists and innovation to give us an edge in an increasingly competitive world. If scientists feel themselves under-valued and under-used, working in industrial ghettos, that is not a promising augury for the future. It seems we have to resolve these misapprehensions between science a
11、nd industry. Above all, we have to make sure that management is not itself smug about its status and that it does not issue mission statements about communication without realizing that the essence of it is a dialogue. More empowerment is required and we should strive to achieve it. 1 What is the wr
12、iters view in the reading passage? （ A） He believes that there are too many MBAs. （ B） He believes that the degree is over-valued. （ C） He believes that standards are inconsistent. （ D） He believes that the degree has dubious value. 2 According to the passage, employers _ . （ A） feel that they have
13、not been consulted sufficiently about their needs （ B） consider that cost-consciousness is the most important qualification （ C） are more concerned about the value of the degree than graduates themselves （ D） feel that MBAs will not be necessary because of shrinking management structures 3 According
14、 to the passage _ . （ A） managers need a degree and the ability to communicate （ B） training needs to be done in groups to be successful （ C） managers today must have good communication and leadership skills （ D） industrial managers do not need to write letters 4 In the writers opinion _ . （ A） scie
15、nce increases competition （ B） scientists are undervalued （ C） the management of science needs reassessment （ D） management feels smug about its status 5 Which of the information is true according to the passage? （ A） Most managers interviewed felt that their colleagues needed more training. （ B） Em
16、ployers today are looking for proven experience rather than potential ability. （ C） The Management Charter Initiative is an attempt to standardize MBAs. （ D） Companies would have benefited more from recruiting MBAs rather than investing in their own staff. 5 One of the many theories about alcoholism
17、 is the learning and reinforcement theory, which explains alcoholism by considering alcohol ingestion as a reflex response to some stimulus and as a way to reduce an inner drive state such as fear or anxiety. Characterizing life situations in terms of approach and avoidance, this theory holds that p
18、ersons tend to be drawn to pleasant situations or repelled by unpleasant ones. In the latter case, alcohol ingestion is said to reduce the tension or feelings of unpleasantness and to replace them with the feeling of euphoria generally observed in most persons after they have consumed one or more dr
19、inks. Some experimental evidence tends to show that alcohol reduces fear in an approach-avoidance situation. Conger trained one group of rats to approach a food goal and, using aversive conditioning, trained another group to avoid electric shock. After an injection of alcohol the pull away from the
20、shock was measurably weaker, while the pull toward the food was unchanged. The obvious troubles experienced by alcoholic persons appear to contradict the learning theory in the explanation of alcoholism. The discomfort, pain, and punishment they experience should presumably serve as a deterrent to d
21、rinking. The fact that alcoholic persons continue to drink in the face of family discord, loss of employment, illness, and other sequels of repeated bouts is explained by the proximity of the drive reduction to the consumption of alcohol; that is, alcohol has the immediate effect of reducing tension
22、 while the unpleasant consequences of drunken behavior come only later. The learning paradigm, therefore, favors the establishment and repetition of the resort to alcohol. In fact, the anxieties and feelings of guilt induced by the consequences of excessive alcohol ingestion may themselves become th
23、e signal for another bout of alcohol abuse. The way in which the clue for another bout could be the anxiety itself is explained by the process of stimulus generalization, conditions Or events occurring at the time of reinforcement tend to acquire the characteristics of stimuli. When alcohol is consu
24、med in association with a state of anxiety or fear, the emotional state itself takes on the properties of a stimulus, thus triggering another drinking bout. The role of punishment is becoming increasingly important in formulating a cause of alcoholism based on the principles of learning theory. Whil
25、e punishment may serve to suppress a response, experiments have shown that in some cases it can serve as a reward and reinforce the behavior. Thus if the alcoholic person has learned to drink under conditions of both reward and punishment, either type of condition may precipitate renewed drinking. A
26、mple experimental evidence supports the hypothesis that excessive alcohol consumption can be learned. By gradually increasing the concentration of alcohol in drinking water, psychologists have been able to induce the ingestion of larger amounts of alcohol by an animal than would be normally consumed
27、. Other researchers have been able to achieve similar results by varying the schedule of reinforcement; that is, by requiring the animal to consume larger and larger amounts of the alcohol solutions before rewarding it. In this manner, animals learn to drink enough to become dependent on alcohol in
28、terms of demonstrating withdrawal symptoms. 6 The authors primary purpose in the passage is to _ . （ A） support Alcoholics Anonymous as a means of coping with alcoholism （ B） present a learning paradigm that will help alcoholics to understand what causes their dependence upon alcohol （ C） explain th
29、e application of a psychological approach to alcoholism （ D） help researchers to formulate workable hypotheses about the treatment of alcoholism 7 To which one of the following questions does the author provide enough information to formulate an answer? （ A） Why do people who are alcoholics continue
30、 to drink even though the consequences of their drinking are very unpleasant? （ B） How did Conger explain the behavior of alcoholics in terms of shock therapy? （ C） Under what circumstances does an alcoholic benefit from anxiety attacks? （ D） To what extent does stimulus generalization prevent alcoh
31、ol ingestion from becoming the signal for another bout of alcohol abuse? 8 Which of the following statements is not directly stated but can be inferred from the passage? （ A） The behavior of alcoholics contradicts the approach-avoidance theory. （ B） People may be taught by experience to become alcoh
32、olics. （ C） Punishment may become the stimulus for added drinking. （ D） The behavior of alcoholics seems to defy accepted psychological theories. 9 Which of the following, according to the passage, contribute(s) to alcoholism? . the need to reduce tensions and anxieties . the anxieties resulting fro
33、m guilt feelings about previous drinking bouts . punishment for alcoholic behavior （ A） only （ B） and only （ C） , , and （ D） and only 10 Which of the following statements is supported by the passage? （ A） If the pleasurable taste of whisky leads to an acquired taste for brandy, then stimulus general
34、ization has occurred. （ B） Slapping a child for misbehaving may over time encourage him to repeat his misbehavior. （ C） If a person has learned to drink under two sets of conditions, both must be present in order to induce him to drink. （ D） The troubles experienced by alcoholics as a result of thei
35、r alcoholism tend to encourage them to abstain from drinking. 10 Malnutrition during weaning agewhen breast milk is being replaced by semi-solid foodsis highly prevalent in children of poor households in many developing countries. While the etiology (病因学 ) is complex and multifactorial, the immediat
36、e causes are recognized as feeding at less than adequate levels for child growth and development, and recurrent infections, including diarrhea, resulting mainly from ingestion of contaminated foods. As a result, many young children, particularly between six months to two years of age, experience wei
37、ght loss and impaired growth and development. Studies by investigators in various countries have concentrated on traditional food preparation methods and have resulted in offering cheap and practical answers to these problems based on familiar, indigenous and culturally acceptable home processing pr
38、actices. Two such answers have arisen. Firstly, cereal fermentation is used for reducing the risk of contamination under the existing inappropriate conditions for food preparation and storage in many households. Secondly, a tiny amount of sprouted grains flour is used in preparation of weaning foods
39、 as a magic way to lessen the viscosity without decreasing energy density. A method to eliminate pathogenic (致病的 ) bacteria and inhibit their growth during storage of weaning preparations can benefit nutrition and health in young children considerably. Use of fermented foods for feeding children of
40、weaning age appears to be an effective solution. Fermented foods have lower levels of diarrhoeal germ contamination, they are suitable for child feeding, and can be safely stored for much longer periods of time than fresh foods. The practice has been a traditional way of food preservation in many pa
41、rts of the world. The anti-microbial properties of fermented foods and their relative higher safetydocumented since the early 1900shave been indicated in a number of studies. In Ghana, it is common to ferment maize dough before cooking it as porridge. In Kenya, cereal-based porridge and milk are tra
42、ditionally fermented. Preserving milk in the form of yogurt has been known to many households living in hot climate. What are the underlying mechanisms by which fermentation processes help to prevent or reduce contamination? A possible answer suggests that during the fermentation process foods becom
43、e more acid. This explains why diarrhea-causing bacteria are not able to grow in fermented foods as rapidly as in unfermented ones. It is also hypothesized that some of the germs present in the foods are killed or inhibited from growing through the action of antimicrobial substances produced during
44、fermentation. The fermented foods can, therefore, be kept for a longer time compared to fresh ones. It has been shown that while contamination levels in cooked unfermented foods increase with storage time, fermented foods remain less contaminated. Whatever the underlying mechanisms, the fact is that
45、 the exercise reduces contamination without adding to the household cost both in terms of time and money. Its preparation is easy. The cereal flour is mixed with water to form a dough which is left to be fermented; addition of yeast (酵母 ), or mixing with a small portion of previously fermented dough
46、 is sometimes needed. The dough can then be cooked into porridge for feeding to the child. Although beneficial, unfortunately the practice is going out of fashion, partly because of current emphasis on the use of fresh foods, particularly for children. For example, a study on the use of fermented fo
47、ods for young children in Kenya, demonstrated that while foods are still frequently fermented at home for child feeding, their use is becoming less popular, particularly in urban area where commercial products are more available. Clearly they now need to be promoted. 11 The fermentation of foods is
48、investigated because it both inhibits food contamination and enhances storability. （ A） True （ B） False 12 Anti-microbial substances in fermented foods cause acidity. （ A） True （ B） False 13 Fermented foods are free of contamination. （ A） True （ B） False 14 It can be beneficial to ferment breast mil
49、k before feeding to young children. （ A） True （ B） False 15 Cooked foods can be stored longer than fresh foods. （ A） True （ B） False 16 Cereals can be fermented by adding water and letting the dough stand. （ A） True （ B） False 17 Traditional fermented foods are being replaced by commercial products in some locations. （ A） True （ B） False 二、 Cloze 17 Below is a summary of some of the main points of the passage. Read the summary and then select the best word or phrase from the box below according to the passage. You should decide on the b
