大学英语四级阅读模拟题及答案

　　下面是学习啦小编整理的大学英语四级阅读模拟题及答案，希望对大家有帮助。

　　In general， our society is becoming one of giant enterprises directed by a bureaucratic(官僚主义的) management in which man becomes a small， well-oiled cog in the machinery. The oiling is done with higher wages， Nell-ventilated factories and piped music， and by psychologists and “human – relations” experts; yet all this oiling does not alter the fact that man has become powerless， that he is bored with it. In fact， the blue and the white-collar workers have become economic puppets who dance to the tune of automated machines and bureaucratic management.

　　The worker and employee are anxious， not only because they might find themselves out of a job; they are anxious also because they are unable to acquire any real satisfaction of interesting life. They live an die without ever having confronted the fundamental realities of human existence as emotionally and intellectually independent and productive human beings.

　　Those higher up on the social ladder are no less anxious. Their lives are no less empty than those of their subordinates. They are even more insecure in some respects. They are in a highly competitive race. To be promoted or to fall behind is not a matter of salary but even more a matter of self-respect. When they apply for their first job， they are tested for intelligence as well as for the right mixture of submissiveness and independence. From the moment on they are tested again and again – by the psychologists， for whom testing is a big business， and by their superiors， who judge their behavior， sociability， capacity to get along， etc. This constant need to prove that one is as good as or better than one‘s fellow – competitor creates constant anxiety and stress， the very causes of unhappiness and illness.

　　Am I suggesting that we should return to the preidustrial mode of production or to nineteenth-century “free enterprise ” capitalism? Certainly not. Problems are never solved by returning to a stage which one has already outgrown. I suggest transforming our social system form a bureaucratically managed industrialism in which maximal production and consumption are ends in themselves into a humanist industrialism in which man and full development of his potentialities – those of all love and of reason – are the aims of social arrangements. Production and consumption should serve only as means to this end， and should be prevented from ruling man.

　　1.By “ a well-oiled cog in the machinery ” the author intends to deliver the idea that man is ____.

　　A.a necessary part of the society though each individual‘s function is negligible

　　B.working in complete harmony with the rest of the society

　　C.an unimportant part in comparison with the rest of the society

　　D.a humble component of the society， especially when working smoothly

　　2.The real cause of the anxiety of the workers and employees is that ____.

　　A.they are likely to lose their hobs

　　B.they have no genuine satisfaction or interest in life

　　C.they are faced with the fundamental realities of human existence

　　D.they are deprived of their individuality and independence

　　3.From the passage we can conclude that real happiness of life belongs to those _____.

　　A.who are at the bottom of the society

　　B.who are higher up in their social status

　　C.who prove better than their fellow – competitors

　　D.who could dip far away from this competitive world

　　4.To solve the present social problems the author puts foruard a suggestion that we should ______.

　　A.resort to the production mode of our ancestors

　　B.offer higher wages to the workers and employees

　　C.enable man to fully develop his potentialities

　　D.take the fundamental realities for granted

　　5.The author‘s attitude towards industrialism might best be summarized as one of ______.

　　A.approval B.dissatisfaction

　　C.suspicion D.susceptibility

 

　　答案：CDDCB


 

　　Why does cram go bad faster than butter? Some researchers think they have 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.

　　Cream and butter contain pretty much the same substances, so why cream should sour much faster has been a mystery. Both are emulsions—tiny globules (小球体) 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 drift about in a sea of water. In butter, globules of a watery solution are locked away in a sea of fat. The bacteria which make the food go bad prefer to live 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 reversed, the bacteria are locked away in compartments (隔仓室) buried deep in the sea of fat. Trapped in this way, individual colonies cannot spread and rapidly run out of nutrients (养料). They also slowly poison themselves with their waste products. “In butter, you get a self-limiting system which stops the bacteria growing,” says Brocklehurst.

　　The researchers are already working with food companies keen to see if their products can be made resistant to bacterial attack through alterations to the food’s structure. Brocklehurst believes it will be possible 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.

　　36. The significance of Brocklehurst’s research is that ________.

　　A) it suggested a way to keep some foods fresh without preservatives

　　B) it discovered tiny globules in both cream and butter

　　C) it revealed the secret of how bacteria multiply in cream and butter

　　D) it found that cream and butter share the same chemical composition

　　37. According to the researchers, cream sours fast than butter because bacteria ________.

　　A) are more evenly distributed in cream

　　B) multiply more easily in cream than in butter

　　C) live on less fat in cream than in butter

　　D) produce less waste in cream than in butter

　　38. According to Brocklehurst, we can keep cream fresh by ________.

　　A) removing its fat

　　B) killing the bacteria

　　C) reducing its water content

　　D) altering its structure

　　39. The word “colonies” (Line 2, Para. 4) refers to ________.

　　A) tiny globules

　　B) watery regions

　　C) bacteria communities

　　D) little compartments

　　40. Commercial application of the research finding will be possible if salad cream can be made resistant to bacterial attack ________.

　　A) by varying its chemical composition

　　B) by turning it into a solid lump

　　C) while keeping its structure unchanged

　　D) while retaining its liquid form


 

　　36. A 37. B 38. D 39.C 40. D