2000年1月大学英语四级考试试题及答案 |
2006-2-17 1:13:19 点击数： 进入论坛 |
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C) To emphasize the function of travel agencies in market promotion.
D) To illustrate the important role of persuasive communiation in changing consum-
er attitudes.
32. It can be inferred from the passage that the drop in Amtrak ridership was due to
the fact that ______ .
A) trains were not suitable for short distance passenger transportation
B) trains were not the fastest and most convenient form of transportation
C) trains were not as fast and convenient as they used to be
D) trains could not compete with planes in terms of luxury and convenience
33. To encourage consumers to travel by train，DDB Needham emphasized ______ .
A) the freedom and convenience provided on trains
B) the practical aspests of travel
C) the adventurous aspects of train trips
D) the safety and cleanliness of train trips
34. The train ads were placed among family - oriented TV programs involv ing nature
and America because ______ .
A) they could focus on meaningful travel experiences
B) they could increase the effectiveness of the TV programs
C) their profits could be increased by some 15 percent
D) most travel - lovers and nervous fliers were believed to be among the audiences
35. According to the passage，the Empire Builder enjoyed an increase in ridership and
profits because ______ .
A) the attractiveness of its name and route was effectively advertised
B) it provided an exciting travel experience
C) its passengers could enjoy the great western outdoors
D) it was widely advertised in newspapers and magazines in Chicago and Seattle
Questions 36 to 40 are based on the following passage:
Why does cream go bad faster than butter? Some researchers think they the answer，and it comes down to the structure of the food，not its chemical composition - a finding that could help rid some processed foods of chemical preservatives.C ream and butter contain pretty much the same substances，so why cream should sou r muchfaster has been a mystery.Both are emulsions - tiny globules(小球)of one liquid evenly distributed throughout another.The difference lies in what"s in the globules and what"s in the surrounding liquid，says Brocklehurst，who led the investigation.In cream，fatty globules and what"s in the surround ing liquid，says Brocklehurst，who led the investigation.In cream，fatty globul es drift about in a sea of water.In butter，globules of a watery solution are l ocked away in a sea of fat.The bacteria which make the food go bad prefer to li ve in the watery regions of the mixture.”This means that in cream，the bacteria are free to grow throughout the mixture，”he says.When the situation is revers ed，the bacteria are locked away in compartments (密封仓) buried dee p in the sea of fat.Trapped in this way，individual colonies cannot spread and rapidly run out of nutrients.They also slowly poison themselves with their wast e products.”In butter，you get a self - limiting system which stops the bacteri a growing，”says Brocklehurst.The researchers are already working with food com panies keen to see if their products can be made resistant to bacterial attack t hrough alterations to the food"s structure.Brocklehurst believes it will be pos sible to make the emulsions used in salad cream，for instance，more like that in butter.The key will be to do this while keeping the salad cream liquid and not turning it into a solid lump. |
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| 2007年4月大考时间 |
| 2007年4月21日-4月22日 |
| 2007年7月加考时间 |
| 2007年7月7日-7月8日 |
| 2007年10月大考时间 |
| 2007年10月27日-10月28日 |
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