英语学习的试题.docxVIP

号 座 师 教 课 授 -- -- -- 名 -- -- 姓 -- -- -- -- -- -- -- -- -- -- -- 线 -- 线 -- -- -- -- -- -- -- -- -- -- 号 -- -- 学 -- -- - 订 -- 订 -- -- -- -- -- -- -- -- -- -- -- -- -- -- X -- X 装 XX -- 装 X -- -- X -- X -- -- -- -- 级 -- 年 -- 业 -- -- 专 -- -- 选 -- 优  (A 卷) 共12页 第2页 Part II Reading Comprehension (25 points) Section A (15 points) Directions: Choose the best answer for each of the questions or statements in the three passages below. Passage 1 Questions 31 to 35 are based on the following passage. Before the mid-nineteenth century, people in the United States ate most foods only in season. Drying, smoking, and salting could preserve meat for a short time, but the availability of fresh meat, like that of fresh milk, was very limited as there was no way to prevent spoilage. But in the 1810s a French inventor named Nicolas Appert developed cooking-and-sealing process of canning. And in the 1850s, an American named Gail Borden developed a means of condensing and preserving milk. Canned goods and condensed milk became more common during the 1860s, but supplies remained low because cans had to be made by hand. By the 1880s, however, inventors had fashioned stamping and soldering (焊接 ) machines that mass-produced cans from tinplate —suddenly all kinds of food could be preserved and bought at all times of the year. Other trends and inventions had also helped make it possible for Americans to vary their daily diets. Growing urban populations created demand that encouraged fruit and vegetable farmers to raise more produce. Railroad refrigerator cars enabled growers and meat packers to ship perishables (易坏之物 ) great distances and to preserve them for longer periods. Thus, by the 1890s, northern city dwellers (居民 ) could enjoy southern and western strawberries, grapes and tomatoes, previously available for a month at most, for up to six months of the year. In addition, increased use of the icebox enabled families to store perishables. An easy means of producing ice commercially had b