分析 本文是一篇說明文,論述了自制蒸餾器的組成成分及工作程序.
解答 DBCD
32.D 細節(jié)理解題.根據第一段第三句前半句 Unfortunately,you must carry the necessary equipment with you …可知,太陽能蒸餾器設備必須被攜帶,因此其是可以攜帶的,其余選項文章均未提及,故正確答案為D.
33.B 推理判斷題.根據第二段劃線詞組前面的句子可知,其為蒸餾器的制作過程以及放置地點.后面的 increase productivity 為增加產量,因此可以推斷該詞組為蒸餾器,故正確答案為B.
34.C 細節(jié)理解題.根據文章第三段第一句后半句 …weighting the sheet's center down with a rock 可知,用石頭讓塑料布中心下降是制造太陽能蒸餾器的最后一步,后文沒有再介紹制造過程,故正確答案為C.
35.D 細節(jié)理解題.根據文章隨后一段第二句 Ground water evaporates and collects on the sheet until small drops of water form,run down the material and fall off into the cup 可知,地面上的水蒸發(fā)并且在塑料布上,形成小水滴后落在杯子里,因此可以得知水滴來自塑料布下方,故正確答案為D.
點評 閱讀理解題測試考生在閱讀基礎上的邏輯推理能力,要求考生根據文章所述事件的邏輯關系,對未說明的趨勢或結局作出合理的推斷;或根據作者所闡述的觀點理論,對文章未涉及的現象、事例給以解釋.考生首先要仔細閱讀短文,完整了解信息,準確把握作者觀點.
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In agrarian(農業(yè)的), pre-industrial Europe, “you’d want to wake up early, start working with the sunrise, have a break to have the largest meal, and then you’d go back to work,” says Ken Albala, a professor of history at the University of the Pacific. “Later, at 5 or 6, you’d have a smaller supper.”
This comfortable cycle, in which the rhythms of the day helped shape the rhythms of the meals, gave rise to the custom of the large midday meal, eaten with the extended family. “Meals are the foundation of the family,” says Carole Couniban, a professor at Millersville University in Pennsylvania, “so there was a very important interconnection between eating together and strengthening family ties.”
Since industrialization, maintaining such a slow cultural metabolism has been much harder, with the long midday meal shrinking to whatever could be stuffed into a lunch bucket or bought at a food stand. Certainly, there were benefits. Modern techniques for producing and shipping food led to greater variety and quantity, including a tremendous increase in the amount of animal protein and dairy products available, making us more energetic than our ancestors.
Yet plenty has been lost too, even in cultures that still live to eat. Take Italy. It’s no secret that the Mediterranean diet is healthy, but it was also a joy to prepare and eat. Italians, says Counihan, traditionally began the day with a small meal. The big meal came at around 1 p.m. In between the midday meal and a late, smaller dinner came a small snack. Today, when time zones have less and less meaning, there is little tolerance for offices’ closing for lunch, and worsening traffic in cities means workers can’t make it home and back fast enough anyway. So the formerly small supper after sundown becomes the big meal of the day, the only one at which the family has a chance to get together. “The evening meal carries the full burden that used to be spread over two meals,” says Counihan.
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