高考英语试题分类汇编B第一部分阅读理解考点2 科普研究类文档格式.docx

高考英语试题分类汇编B第一部分阅读理解考点2 科普研究类文档格式.docx

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room，andsuddenlyoneday，youhaveaTVineveryroomofthehouse，"

saidoneresearcher．Theaveragenumberofelectronicdevicesrosefromfourperhouseholdin1992to13in2007．We'

renotjustkeepingtheseolddevices—wecontinuetousethem．AccordingtotheanalysisofBabbitt'

steam，olddesktopmonitorsandboxTVswithcathoderaytubesaretheworstdeviceswiththeirenergyconsumptionandcontributiontogreenhousegasemissions（排放）morethandoublingduringthe1992to2007window．

Sowhat'

sthesolution（解决方案）?

Theteam'

sdataonlywentupto2007，buttheresearchersalsoexploredwhatwouldhappenifconsumersreplacedoldproductswithnewelectronicsthatservemorethanonefunction，suchasatabletforwordprocessingandTVviewing．Theyfoundthatmoreon-demandentertainmentviewingontabletsinsteadofTVsanddesktopcomputerscouldcutenergyconsumptionby44%．

32．Whatdoestheauthorthinkofnewdevices?

A．Theyareenvironment-friendly．B．Theyarenobetterthantheold．

C．Theycostmoretouseathome．D．Theygooutofstylequickly．

33．WhydidBabbitt'

steamconducttheresearch?

A．Toreducethecostofminerals．

B．Totestthelifecycleofaproduct．

C．Toupdateconsumersonnewtechnology．

D．Tofindoutelectricityconsumptionofthedevices．

34．Whichofthefollowingusestheleastenergy?

A．Thebox-setTV．B．Thetablet．

C．TheLCDTV．D．Thedesktopcomputer．

35．Whatdoesthetextsuggestpeopledoaboutoldelectronicdevices?

A．Stopusingthem．B．Takethemapart．

C．Upgradethem．D．Recyclethem．

二、（2018年全国卷Ⅱ）B

ManyofusloveJulybecauseit’sthemonthwhennature’sberriesandstonefruitsareinabundance．ThesecolourfulandsweetjewelsformBritishColumbia’sfieldsarelittlepowerhousesofnutritionalprotection．

Ofthecommonberries,strawberriesarehighestinvitaminC,although,becauseoftheirseeds,raspberriescontainalittlemoreprotein（蛋白质）,ironandzinc（notthatfruitshavemuchprotein）．Blueberriesareparticularlyhighinantioxidants（抗氧化物质）．TheyellowandorangestonefruitssuchaspeachesarehighinthecarotenoidsweturnintovitaminAandwhichareantioxidants．Asforcherries（樱桃）,theyaresodeliciouswhocares?

However,theyarerichinvitaminC．

Whencombinedwithberriesofslicesofotherfruits,frozenbananasmakeanexcellentbaseforthick,coolingfruitshakesandlowfat“icecream”．Forthispurpose,selectripebananasforfreezingastheyaremuchsweeter．Removetheskinandplacetheminplasticbagsorcontainersandfreeze．Ifyoulike,asqueezeoffreshlemonjuiceonthebananaswillpreventthemturningbrown．Frozenbananaswilllastseveralweeks,dependingontheirripenessandthetemperatureofthefreezer．

Ifyouhaveajuicer,youcansimplyfeedinfrozenbananasandsomeberriesorslicedfruit．Outcomesa“soft-serve”creamydessert,tobeeatenrightaway．Thismakesafunactivityforachildren’sparty；

theylovefeedingthefruitandfrozenbananasintothetopofthemachineandwatchingtheicecreamcomeoutbelow．

24．Whatdoestheauthorseemtolikeaboutcherries?

A．Theycontainprotein．B．TheyarehighinvitaminA．

C．Theyhaveapleasanttaste．D．Theyarerichinantioxidants．

25．Whyisfreshlemonjuiceusedinfreezingbananas?

A．Tomakethemsmellbetter．B．Tokeeptheircolour．

C．Tospeeduptheirripening．D．Toimprovetheirnutrition．

26．Whatis“ajuicer”inthelastparagraph?

A．Adessert．B．Adrink．C．Acontainer．D．Amachine．

27．Fromwhichisthetextprobablytaken?

A．Abiologytextbook．B．Ahealthmagazine．

C．Aresearchpaper．D．Atravelbrochure．

三、（2018年天津卷）C

There’sanewfrontierin3Dprintingthat’sbeginningtocomeintofocus：

food．Recentdevelopmenthasmadepossiblemachinesthatprint,cook,andservefoodsonamassscale．Andtheindustryisn’tstoppingthere．

Foodproduction

Witha3Dprinter,acookcanprintcomplicatedchocolatesculpturesandbeautifulpiecesfordecorationonaweddingcake．Noteverybodycandothat—ittakesyearsofexperience,butaprintermakesiteasy．ArestaurantinSpainusesaFoodinito“re-createformsandpieces”offoodthatare“exactlythesame,”freeingcookstocompleteothertasks．Inanotherrestaurant,allofthedishesanddessertsitservesare3D-printed,ratherthanfarmtotable．

Sustainability（可持续性）

Theglobalpopulationisexpectedtogrowto9．6billionby2050,andsomeanalystsestimatethatfoodproductionwillneedtoberaisedby50percenttomaintaincurrentlevels．Sustainabilityisbecominganecessity．3Dfoodprintingcouldprobablycontributetothesolution．Someexpertsbelieveprinterscouldusehydrocolloids（水解胶体）fromplentifulrenewableslikealgae（藻类）andgrasstoreplacethefamiliaringredients（烹饪原料）．3Dprintingcanreducefueluseandemissions．Grocerystoresofthefuturemightstock"

food"

thatlastsyearsonend,freeingupshelfspaceandreducingtransportationandstoragerequirements．

Nutrition

Future3Dfoodprinterscouldmakeprocessedfoodhealthier．HodLipson,aprofessoratColumbiaUniversity,said,“Foodprintingcouldallowconsumerstoprintfoodwithcustomizednutritionalcontent,likevitamins．Soinsteadofeatingapieceofyesterday’sbreadfromthesupermarket,you’deatsomethingbakedjustforyouondemand．”

Challenges

Despiterecentadvancementsin3Dfoodprinting,theindustryhasmanychallengestoovercome．Currently,mostingredientsmustbechangedtoapaste（糊状物）beforeaprintercanusethem,andtheprintingprocessisquitetime-consuming,becauseingredientsinteractwitheachotherinverycomplexways．Ontopofthat,mostofthe3Dfoodprintersnowarerestrictedtodryingredients,becausemeatandmilkproductsmayeasilygobad．Someexpertsareskepticalabout3Dfoodprinters,believingtheyarebettersuitedforfastfoodrestaurantsthanhomesandhigh-endrestaurants．

46．Whatbenefitdoes3Dprintingbringtofoodproduction?

A．Ithelpscookstocreatenewdishes．

B．Itsavestimeandeffortincooking．

C．Itimprovesthecookingconditions．

D．Itcontributestorestaurantdecorations．

47．Whatcanwelearnabout3DfoodprintingfromParagraphs3?

A．Itsolvesfoodshortageseasily．

B．Itquickensthetransportationoffood．

C．Itneedsnospaceforthestorageoffood．

D．Itusesrenewablematerialsassourcesoffood．

48．AccordingtoParagraph4,3D-printedfood________．

A．ismoreavailabletoconsumers

B．canmeetindividualnutritionalneeds

C．ismoretastythanfoodinsupermarkets

D．cankeepallthenutritioninrawmaterials

49．Whatisthemainfactorthatprevents3Dfoodprintingfromspreadingwidely?

A．Theprintingprocessiscomplicated．

B．3Dfoodprintersaretooexpensive．

C．Foodmaterialshavetobedry．

D．Someexpertsdoubt3Dfoodprinting．

50．Whatcouldbethebesttitleofthepassage?

A．3DFoodPrinting：

DeliciousNewTechnology

B．ANewWaytoImprove3DFoodPrinting

C．TheChallengesfor3DFoodProduction

D．3DFoodPrinting：

FromFarmtoTable

四、（2018年江苏卷）B

Inthe1760s,MathurinRozeopenedaseriesofshopsthatboasted（享有）aspecialmeatsoupcalledconsommé

．Althoughthemainattractionwasthesoup,Roze’schainshopsalsosetanewstandardfordiningout,whichhelpedtoestablishRozeastheinventorofthemodernrestaurant．

Today,scholarshavegeneratedlargeamountsofinstructiveresearchaboutrestaurants．Takevisualhintsthatinfluencewhatweeat：

dinersservedthemselvesabout20percentmorepasta（意大利面食）whentheirplatesmatchedtheirfood．Whenadark-coloredcakewasservedonablackplateratherthanawhiteone,customersrecognizeditassweeterandmoretasty．

Lightingmatters,too．WhenBerlinrestaurantcustomersateindarkness,theycouldn’ttellhowmuchthey’dhad：

thosegivenextra-largesharesatemorethaneveryoneelse,butwerenonethewiser—theydidn’tfeelfuller,andtheywerejustasreadyfordessert．

Timeismoney，butthatprinciplemeansdifferentthingsfordifferenttypesofrestaurants．Unlikefast-foodplaces,finediningshopsprefercustomerstostaylongerandspend．Onewaytoencouragecustomerstostayandorderthatextraround：

putonsomeMozart（莫扎特）．Whenclassical,ratherthanpop,musicwasplaying,dinersspentmore．Fastmusichurrieddinersout．Particularscentsalsohaveaneffect：

dinerswhogotthescentoflavender（薰衣草）stayedlongerandspentmorethanthosewhosmelledlemon,ornoscent．

Meanwhile,thingsthatyoumightexpecttodiscouragespending—＂bad＂tables,crowding,highprices—don’tnecessarily．Dinersatbadtables—nexttothekitchendoor,say—spentnearlyasmuchasothersbutsoonfled．Itcanbeconclud