Anyone for rocket salad? The Chinese are now growing huge vegetables from seeds they sent into space.
If you’re the type who worries about the air miles traveled by fruits and vegetables, these beauties aren’t for you. It’s because they have traveled a little further than most.
The seeds from which they grew were fired into space, where they orbited the earth for two weeks. Once they returned they were grown in hothouses, producing the monster kinds seen here.
China, which is behind these space fruits and vegetables, says they could be the answer to the world’s food crisis.
The 21-pound tomatoes, nine-inch chilies, 15-stone pumpkins and large watermelons growing at the Guangdong Academy of Agricultural Sciences’ hothouses can feed many more than their smaller cousins, and may have more nutrients, the scientists say.
Researcher Lo Zhigang said, “Traditional agricultural development has taken us as far as we can go and demand for food from a growing population is endless. Space seeds offer the opportunity to grow fruits and vegetables bigger and faster.”
He admitted he and his colleagues could not explain why time in orbit caused the seeds to change genetic structure. But they guessed exposure to the cosmic(宇宙的) radiation that attacked the spacecraft in orbit, as well as the near zero gravity conditions, microgravity, could play a part.
“We don’t think there’s any threat to human health because the genes themselves do not change; just their order changes,” he said. “With genetically-modified(GM) crops you have seen environmental problems because they have added genes that can damage other organisms. But with space seeds they don’t gain genes; they can only lose them.”
He also claimed the Vitamin C content in some space vegetables was nearly three times higher than in common vegetables, while levels of zinc are also increased.
Western scientists are doubtful. NASA researchers who have experimented with seeds in space say there is not enough benefit to show the cost is reasonable.
72. What do the underlined words “these beauties” in paragraph 2 probably refer to?
A. Beautiful views along the air routes. B. Traveling experiences in space.
C. Seeds fired into space. D. Giant vegetables.
73. We can infer from Lo’s words in paragraph 6 that .
A. our conventional agriculture has developed too slowly
B. we are asking too much from nature
C. space seeds may help meet our demand for food
D. we’ll grow crops in space in the future
74. Why the seeds changed their genetic structure .
A. remains to be proved
B. is discovered by Lo Zhigang
C. has something to do with die conditions in hothouses
D. is due to the radiation that attacked them directly
75. Comparing Gm crops and space crops, we can see that .
A. space crops grow faster
B. space crops are more environmentally friendly
C. GM crops are less a threat to human health
D. GM crops have fewer nutrients
第1卷單元月考期中期末系列答案科目：高中英語 來源：2011年河南省新鄉許昌平頂山高三第三次調研考試英語卷 題型：完型填空
完型填空（共20小題；每小題1.5分，滿分30分）
閱讀下面短文，掌握其大意，然后從36—55各題所給的四個選項（A、B、C和D）中，選出最佳選項，并在答題卡上將該項涂黑。
LAST weekend, I helped my friend Alex get money for poor children at Crossroads Mall He 36 needed volunteers, especially of the female. I decided that this was a pretty good 37 , so the next day I got ready to go.
I arrived at Crossroads about five minutes 38 , and helped Alex and 39 of the volunteers. There were only three 40 at first, and we figured we might as well get started 41 just waiting for more to arrive. I held the 42 , and suddenly felt extremely shy. I did not 43 asking people for donations. In fact, I’m usually one of those people who try to 44 those boring stands and ask you for a little contribution. For heaven’s sake, I can contribute to a few, 45 I cannot alone 46 every single cause in the world!
I really didn’t like the idea of asking anyone for donations to our cause. 47 , I watched my friends speak to the strangers, and noticed that they were extra polite to everyone—no matter whether they 48 . I realized that 49 I wasn’t pushy（強求的）, it would be okay, and my conscience could be 50 .
I pasted on a large smile, and started asking people passing by. My mouth tripped over words, and I continually said “um” while I thought of the correct terms. 51 I talked to more and more people. Not only improved, but also started noticing small 52 . Instead of saying “donate”, which made most people walk away 53 .I started suing the word “contribute”. I added the phrase “every little bit counts”, and people started to donate small amounts in larger quantities. As the day went on, I learned how to pull on the hearts of the 54 , and I became a successful fundraiser.
At the end of the day, we all gathered at Alex’s house and 55 how much money we raised. I was so surprised; We raised over $300! We celebrated, and went home tired, but satisfied that we helped a great cause.
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科目：高中英語 來源：2013屆山東省兗州市高三9月入學診斷檢測英語試卷（帶解析） 題型：閱讀理解
Famous as “the king of chefs and the chef of kings,” Auguste Escoffier helped raise the position of cooking from a laborer’s task to an artist’s job. Escoffier was born on October 28, 1846, in the small village of Villeneuve-Loubet, near Nice, France. Among the key figures in the boy’s life was his father, who worked primarily as a blacksmith（鐵匠）. His grandmother, an enthusiastic cook, was perhaps more responsible than anyone for introducing the boy to an appreciation of the delights of cooking.
Young Escoffier attended the local school until age 12, upon which time his father thought it necessary that the boy learn a trade. In school he had shown a talent for drawing, yet he was told to regard this art only as a hobby, and to find his career in a more practical profession. Thus his father took him to Nice in 1859, where he would work as an apprentice（學徒）in his uncle’s restaurant, the respectable Le Restaurant Francais.
At Le Restaurant Francais, Escoffier was not treated as the close relative of the boss. Rather, he experienced a classically demanding apprenticeship. For this strictness of training he would later, in his memoirs（回憶錄）, express gratefulness. During this time Escoffier also attended night school, and had to deal with his studies as well as the demands of a promising career.
When Escoffier was 19 and had taken on yet more responsibilities in his uncle’s restaurant, a customer recognized his skills and offered him work in Paris. This was the owner of Le Petit Moulin Rouge, one of the finest restaurants in Paris, where Escoffier was to become a sous-chef, ranking below the head chef. After three years in this position, he rose to the level of head chef, wearing the respected chef’s hat.
【小題1】It was his __________ who first influenced Escoffier to be interested in cooking.
| A．father | B．mother | C．uncle | D．grandmother |
| A．a chef | B．a businessman | C．an artist | D．a blacksmith |
| A．was badly treated by his uncle |
| B．showed great interest in writing |
| C．disliked working as an apprentice |
| D．was thankful for the strict training |
| A．Hard-working. | B．Honest. | C．Warm-hearted. | D．Modest. |
| A．How to become a chef in France. |
| B．The influence of Auguste Escoffier. |
| C．What an apprentice is required to do. |
| D．The early life of a famous French chef. |
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科目：高中英語 來源：2012-2013學年山東省兗州市高三9月入學診斷檢測英語試卷（解析版） 題型：閱讀理解
Famous as “the king of chefs and the chef of kings,” Auguste Escoffier helped raise the position of cooking from a laborer’s task to an artist’s job. Escoffier was born on October 28, 1846, in the small village of Villeneuve-Loubet, near Nice, France. Among the key figures in the boy’s life was his father, who worked primarily as a blacksmith（鐵匠）. His grandmother, an enthusiastic cook, was perhaps more responsible than anyone for introducing the boy to an appreciation of the delights of cooking.
Young Escoffier attended the local school until age 12, upon which time his father thought it necessary that the boy learn a trade. In school he had shown a talent for drawing, yet he was told to regard this art only as a hobby, and to find his career in a more practical profession. Thus his father took him to Nice in 1859, where he would work as an apprentice（學徒）in his uncle’s restaurant, the respectable Le Restaurant Francais.
At Le Restaurant Francais, Escoffier was not treated as the close relative of the boss. Rather, he experienced a classically demanding apprenticeship. For this strictness of training he would later, in his memoirs（回憶錄）, express gratefulness. During this time Escoffier also attended night school, and had to deal with his studies as well as the demands of a promising career.
When Escoffier was 19 and had taken on yet more responsibilities in his uncle’s restaurant, a customer recognized his skills and offered him work in Paris. This was the owner of Le Petit Moulin Rouge, one of the finest restaurants in Paris, where Escoffier was to become a sous-chef, ranking below the head chef. After three years in this position, he rose to the level of head chef, wearing the respected chef’s hat.
1.It was his __________ who first influenced Escoffier to be interested in cooking.
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A．father |
B．mother |
C．uncle |
D．grandmother |
2.We can infer that as a schoolboy, Escoffier might hope to be __________.
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A．a chef |
B．a businessman |
C．an artist |
D．a blacksmith |
3.According to Paragraph 3, Escoffier __________.
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A．was badly treated by his uncle |
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B．showed great interest in writing |
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C．disliked working as an apprentice |
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D．was thankful for the strict training |
4.Which of the following can best describe Escoffier?
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A．Hard-working. |
B．Honest. |
C．Warm-hearted. |
D．Modest. |
5.What is the text mainly about?
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A．How to become a chef in France. |
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B．The influence of Auguste Escoffier. |
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C．What an apprentice is required to do. |
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D．The early life of a famous French chef. |
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科目：高中英語 來源：重慶市2010屆高三下學期第一次考前模擬考試英語試卷 題型：閱讀理解
三、閱讀理解（共20小題；每小題2分，滿分40分）
請閱讀下列短文，從每題所給的四個選項（A, B, C和D）中，選出最佳選項，并在答題卡上將該選項的標號涂黑。
When I get off the bus, I’m usually greeted by the sounds of news on CNN. My father welcomes me, and I help him with the usual things—changing the channel and some other tasks. My father has a disease that makes him unable to walk. Despite his disability, my father has always been my role model.
In my first year at middle school, my grades slipped greatly. My father told me I could improve. I currently maintain a B plus average, and he confidently supports me in all my academic efforts. He is against violence to the best of his ability. Love is his most important tool,and he makes sure we know that violence is never the answer.
He urges me not to fear,but to believe in what I think is right.“No matter what anyone tells me,”he says,“I believe what I choose. If someone is discriminating against you for who you are, they don’t deserve your time.”My friends are the most caring people I’ve met, because I realize that they don’t judge me, and they like me as I am.
I’ve always found it strange that people pity me because of my father’s condition. He’s not inferior(次于) to anyone. His disease doesn’t hold him back. He’s normal person.
When I see disabled people out in public, I consider them equal to any other individual. No one is superior to anyone for any physical reason. I’ve known that from that day on, thanks to my dad.
“Anything else?”I’ll ask.
“No, that’s fine.”
As I walk to my room, I think my dad who teaches me the most important things I’ll ever need to know. My father is in no way inferior to anyone else. If anything, he’s even better.
1.
According to the passage,we learn that the author’s father is_________.
A.kind but sort of strict B.disabled but optimistic
C.independent but violent D.full of love but lacks confidence
2.
It can be learned from Paragraph 3 that the author’s father gives him some advice on
_________.
A.how to make friends B.how to help the disabled
C.how to learn from failure D.how to improve his studies
3.
.When the author sees disabled people in public,he feels_________.
A.embarrassed B.sorry C.natural D.uncomfortable
4.
What can we learn from the passage?
A.The author is proud of his father.
B.The author is likely to be taken in by his friends.
C.The author encourages his father to do things himself.
D.The author is looked down upon because of him disabled father.
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科目：高中英語 來源：2011-2012學年江蘇省高三第一次學情調研測試英語試題 題型：閱讀理解
Anyone for kimchi(韓國泡菜)? Around 2,000 women made the traditional dish last week in Seoul,the capital of the Republic of Korea(ROK).
Kimchi traditionally has a rosy color. Korea.net says: “The color red wards off (避開) evil spirits. The color represents the spirit of the Korean people and kimchi is more than just a food. It’s a culture.”
A meal without kimchi is unthinkable. So what is kimchi?
Joan Raymond, food writer for US website health.com, writes: “It’s a reddish, fermented (發酵的) cabbage dish , made with a mix of garlic salt, vinegar, chili peppers and other spices.
It is served at every meal, either along with or mixed with rice and noodles. It is part of a high-fiber, low fat diet, which has kept obesity(肥胖) at bay.”
Kimchi is used in everything from soups to pancakes and as a topping (配料) on pizza and burgers.
Health.com named kimchi in its list of the world’s top five healthiest foods as it is rich in vitamins, aids digestion and may even reduce the risk of cancer.
A study conducted by Seoul National University claimed that chickens infected with the H5N1 virus (bird flu) recovered after eating food containing the same bacteria found in kimchi.
When Koreans pose for photos, they say “kimchi”, instead of “cheese”.
1.According to the article, which of the following statements is TRUE?
A. Kimchi contains something that can kill the H5N1 virus.
B. Kimchi is rated as the healthiest food in the world.
C. Kimchi is a cultural treasure for Koreans.
D. Each person eats 40 pounds of kimchi per month.
2.What does the underlined phrase “keep... at bay” mean?
A. predict B. prevent C. overcome D. develop
3.What does the article mainly talk about?
A. The nutritional value of kimchi. B. Ways of making kimchi.
C. The origin of kimchi. D. Kimchi and what it means to Koreans.
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