英语专业四级考试历年完形填空题文档格式.docx

1、dissolved in a vapor without losing its identity, and another theory held that the two phases are_（ 32 ）_different kinds o f molecules（分子）. The theories now prevailing_（ 33 ）_a quit e different approach by emphasizing what liquids and gases have in common. They are both forms of matter that have no

2、permanent structure, and they both flow ea sily. They are fluids.The_（ 34 ）_similarly of liquids and gases becomes clear ly apparent when the temperature and pressure are raised somewhat._（ 35 ）_a closed container partially filled with a liquid is heated. The li quid expands or_（ 36 ）_, becomes less

3、 dense; some of it evapor ates._（ 37 ）_, the vapor above the liquid surface becomes dense r as the evaporated molecules are added to it. The combination of temperature an d pressure_（ 38 ）_the densities become equal is_（ 39 ）_the critical point. Above the critical point the liquid and the gas can no

4、 longer be_（ 40 ）_; there is a single, undifferentiated fluid phase of uniform density.26.A. in B. on C. under D. beyond27.A. fills B. be filled C. filling D. to fill28.A. intends B. tends C. inclines D. contends29.A. however B. nevertheless C. so D. therefore30 A. in the event of B. in the case of

5、C. with a view to D. with reference to31.A. having described B. described C. describing D. to have described32.A. made up of B. consisted of C. constituted of D. made from33.A. apply B. adapt C. take D. conduct34.A. elementary B. crucial C. rudimentary D. fundamental35.A. Suppose B. To suppose C. Be

6、ing supposed D. Supposed36.A. in a word B. in the meantime C. in other words D. in that case37.A. Similarly B. In contrast C. Furthermore D. Instead38.A. on that B. on which C. at that D. at which39.A. known B. defined C. called D. referred to40.A. classified B. recognized C. categorized D. distingu

7、ished2001Part CLOZE 15 MIN.Decide which of the choices given below would best complete the passage if inserted in the corresponding blanks. Mark the best choice for each blank on your answer sheet. The translator must have an excellent, up-to-date knowledge of his source languages, full facility in

8、the handling of his target language, which will be his mother tongue or language of habitual （ 26 ）and a knowledge and understanding of the latest subject-matter in his field of specialization. This is, as it were, his professional equipment.（ 27 ）this, it is desirable that he should have an inquiri

9、ng mind,wide interests, a good memory and the ability to grasp quickly the basic principles of new developments. He should be willing to work （ 28 ）is own, often at high speeds, but should be humble enough to consult others （ 29 ）his own knowledge not always prove adequate to the task in hand. He sh

10、ould be able to type fairly quickly and accurately and, if he is working mainly for publication, should have more than a nodding （ 30 ）with printing techniques and proof-reading. If he is working basically as an information translator, let us say, for an industrial firm, he should have the flexibili

11、ty of mind to enable him to （ 31 ）rapidly from one source language to another, as well as from one subject-matter to another,since this ability is frequently （ 32 ）of him in such work. Bearing in mind the nature of the translators work,i.e. the processing of the written word, it is, strictly speakin

12、g, （ 33 ）that he should be able to speak thelanguage he is dealing with. If he does speak them, it is an advantage （ 34 ）a hindrance, but this skill is in many ways a luxury that he can （ 35 ）with. It is, （ 36 ）,desirable that he should have an approximate idea about the pronunciation of his source

13、languages even if this is restricted to （ 37 ）how proper names and place names are pronounced. The same （ 38 ）to an ability to write his source languages. If he can, well and good; if he cannot, it does not （ 39 ）. There are many other skills and （ 40 ）that are desirable in a translator.26. A. appli

14、cation B. use C. utility D. usage 27. A. More than B. Except for C. Because of D. In addition to 28. A. of B. by C. for D. on 29. A. should B. when C. because D. if 30. A. familiariy B. acquaintance C. knowledge D. skill 31. A. change B. transform C. turn D. switch 32. A. lacked B. required C. faced

15、 D. confronted 33. A. essentialB. unnecessary C. advantageous D. useless 34. A. over B. despite C. rather than D. instead 35. A. deal B. concern C. work D. do away 36. A. however B. accordingly C. consequently D. thus 37. A. knowing B. having known C. know D. have known 38. A. refers B. comes C. app

16、lies D. amounts 39. A. matter B. mind C. harm D. work 40. A. characteristics B. qualities C. distinctions D. features 2002三.完型填空People thinking about the origin of language for the first time usually arrive at the conclusion that it developed gradually as a system of grunts, hisses and cries and （ 2

17、6 ） a very simple affair in the beginning.（ 27 ）, when we observe the language behaviour of （ 28 ）we regard as primitive cultures,we find it （ 29 ）complicated. It was believed that an Eskimo must have the tip of his tongue a vocabulary of more than 10,000 words （ 30 ） to get along reasonably well, m

18、uch larger than the active vocabulary of an average businessman who speaks English.（ 31 ）, these Eskimo words are far more highly infleeted（词尾变化的） than （ 32 ） of any of the well -known European languages,for a（ 33 ）noun can be spoken or written in （ 34 ） hundred different forms, each （ 35 ）a precise

19、 meaning different from that of any other.The forms of the verbs are even more （ 36 ）. The Eskimo language is, therefore,one of the most difficult in the world to learn,（ 37 ） the result that almost no traders or explorers have（ 38 ）tried to learn it. Consequently , there has grown up, in communicat

20、ion between Eskimos and whites, a jargon （ 39 ）to the pidgin English used in Old China, with a vocabulary of from 300 to 600 uninflected words. Most of them are derived from Eskimo but some are derived from English, Danish,Spanish, Hawaiian and other languages. It is this jargon that is usually（ 40

21、） by travellers as “the Eskimo language”.26. A. must be B. must have been C. ought to be D. should be27. A. However B. Therefore C. Probably D. Undoubtedly28. A. whose B. that C.which D.what29. A. conspicuously B. usually C. surprisingly D. sufficiently30. A. so as B. so that C. as such D. as well a

22、s31. A. However B. Moreover C. Though D. Therefore32. A. the others B. all others C. these D. those33. A. single B. singular C. plural D. compound34. A. some B. several C. various D. varied35. A. getting B. causing C. having D. owning36. A. endless B. multiple C. uncountable D. numerous37. A. with B

23、. for C. owing to D.as38. A. still B. indeed C. just D. even39. A. alike B. similar C. related D. relevant40. A. referred to B. talked about C. spoken D. told2003Part CLOZE 15 MIN.Decide which of thechoices given below would best complete the passage if inserted in thecorresponding blanks. Mark the

24、best choice for each blank on your answer sheet.During McDonalds early years French fries were made from scratch every day.Russet Burbank potatoes were （26）_, cut into shoestrings, and fried in itskitchens. （27）_ the chain expanded nationwide, in the mid-1960s, it sought tocut labour costs, reduce t

25、he number of suppliers, and （28）_ that its friestasted the same at every restaurant. McDonalds began （29）_ to frozen Frenchfries in 1966and few customers noticed the difference. （30）_, the changehad a profound effect on the nations agriculture and diet. A familiar food hadbeen transformed into a hig

26、hly processed industrial （31）_. McDonalds friesnow come from huge manufacturing plants （32）_ can process two million poundsof potatoes a day. The expansion （33）_ McDonalds and the popularity of itslow-cost, mass-produced fries changed the way Americans eat.Thetaste of McDonalds French fries played a

27、 crucial role in the chainssuccessfries are much more profitable than hamburgersand was （34）_ praisedby customers, competitors, and even food critics. Their （35）_ taste does notstem from the kind of potatoes that McDonalds （36）_, the technology thatprocesses them, or the restaurant equipment that fr

28、ies them: other chains useRusset Burbank, buy their French fries from the （37）_ large processingcompanies, and have similar （38）_ in their restaurant kitchens. The taste ofa French fry is （39）_ determined by the cooking oil. For decades McDonaldscooked its French fries in a mixture of about 7 per cent cottonseed oil and 93per cent beef fat. The mixture gave the fries their unique （40）_.26.A.scaled B.stripped C.peeled D.sliced27. A.As B.Due to C.Owing to D.With 28. A.e