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问题 完形填空

II 语言知识及应用（共两节，满分35分）

第一节完形填空（共10小题；每小题2分，满分20分）

阅读下面短文，掌握其大意，然后从21～30各题所给的A、B、C和D项中，选出最佳选项，并在答题卡上将该项涂黑。

Edinburgh is the capital city of Scotland (since 1437) as well as one of the biggest and most important cities in the country, the seventh biggest in the United Kingdom. The ___21___ of the city is around half a million. It lies in the southeast of ___22___. As the capital city it is also the seat of the Scottish Parliament (created in 1999). It is the second most ___23___ city in the United Kingdom after London, with 13 million visitors a year.

The ___24___ of Edinburgh is 100 square miles (259 square kilometers). The historical centre of the city is divided into two main parts, the Old Town and the New Town. They are ___25___ Princes Street Gardens. Both districts were ___26___ as a UNESCO World Heritage Site in 1995.

Edinburgh is quite famous for its annual Edinburgh Festival held four weeks from early August.

Edinburgh has been connected with many___27___people through its whole history. Famous authors of the city ___28___Sir Arthur Conan Doyle, the ___29___ of Sherlock Holmes, or nowadays J. K. Rowling, the author of Harry Potter. As far as the __30__ is concerned, the most famous people connected with Edinburgh are Charles Darwin (the biologist), Alexander Graham Bell (the telephone pioneer), and so on.

21. A. people         B. number      C. area           D. population

22. A. England              B. Britain              C. Wales         D. Scotland

23. A. travelled    B. visited        C. seen           D. explored                                                   

24. A. land            B. amount      C. area      D. boundary                                                   

25. A. separated by B. divided into       C. divided by  D. separated into                                            

26. A. regarded     B. thought      C. listed      D. treated

27. A. great         B. historical    C. famous      D. intelligent

28. A. include      B. contain   C. have          D. are   

29. A. author         B. discoverer  C. director      D. creator

30. A. science      B. biology   C. art             D. literature

答案

DDBCA   CCADA  

单项选择题 B1型题

属气血虚弱型缺乳的临床表现为（）

A.乳汁少， * * 硕大，乳汁不稠

B.形体肥胖，胸闷痰多，纳少便溏

C.两者都是

D.两者都不是
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单项选择题

All living cells on earth require moisture for their metabolism. Cereal grains when brought in from the field, although they may appear to be dry, may contain 20 per cent of moisture or more. If they are stored in a bin thus, there is sufficient moisture in them to support several varieties of insects. These insects will, therefore, live and breed and, as they grow and eat the grain, it provides them with biological energy for their life processes. This energy will, just as in man, become manifest as heat. Since the bulk of the grain acts as an insulator, the temperature surrounding the colony of insects will rise so that, not only is part of the grain spoiled by the direct attack of the insects but more may be damaged by the heat. Sometimes, the temperature may even rise to the point where the stored grain catches fire. For safe storage, grain must be dried until its moisture content is 13 per cent or less.

Traditional arts of food preservation took advantage of this principle in a number of ways. The plant seeds, wheat, rye, rice, barley millet, maize, are themselves structures evolved by nature to provide stored food. The starch of their endosperm is used for the nourishment of the embryo during the time it over-winters (if it is a plant of the Temperate Zone) and until its new leaves have grown and their chlorophyll can trap energy from the sunlight to nourish the new-grown plant. The separation by threshing and winnowing is, therefore, to some degree part of a technique of food preservation.

The direct drying of other foods has also been used. Fish has been dried in many parts of the world besides Africa. Slices of dried meat are prepared by numerous races. Biltong, a form of dried meat, was a customary food for travelers. The drying of meat or fish, either in the sun or over a fire, quite apart from the degree to which it exposes the food to infection by bacteria and infestation by insects, tends also to harm its quality. Proteins are complex molecular structures which are readily disrupted. This is the reason why dried meat becomes tough and can, with some scientific justification, by likened to leather.

The technical process of drying foods indirectly by pickling them in the p salt solutions commonly called "brine" does less harm to the protein than straightforward drying, particularly if this is carried out at high temperatures. It is for this reason that many of the typical drying processes are not taken to completion. That is to say, the outer parts may be dried leaving a moist inner section. Under these circumstances, preservation is only partial. The dried food keeps longer than it would have undried but it cannot be kept indefinitely. For this reason, traditional processes are to be found in many parts of the world in which a combination of partial drying and pickling in brine is used. Quite often the drying involves exposure to smoke. Foods treated in this way are, besides fish of various sorts, bacon, hams and numerous types of sausages.

According to the passage, insects spoil stored cereals by （）

A．consuming all the grain themselves

B．generating heat and raising the surrounding temperature

C．increasing the moisture content in the grain

D．attacking each other for more grain
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