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1、2022-2023年考博英语-北京体育大学模拟考试题（含答案解析）1. 问答题Film makers understandably lose much of their interest in the genre, (appeal to)【答案】It is understandable that the genre doesnt appeal to film makers much.2. 单选题To save money for my education, mother often took on more work than（ ）for her.问题1选项A.it was goodB.wha
2、t was goodC.was goodD.being good【答案】B【解析】考查名词性从句, than后面接名词或者名词性从句, 只有B项符合。3. 单选题He （ ）to my proposal.问题1选项A.has not still respondedB.has not responded yetC.has yet not respondedD.still has not responded【答案】D【解析】副词辨析题。yet和still都表示“还”的意思，但二者在句中的位置是不一样的。yet 一般位于句尾或句中，而still则通常在句中，排除B选项，另外，在否定句中，still可
3、以位于否定结构之前，而yet却不能这样使用，排除A、C选项，因此，答案选D。4. 单选题These surveys indicate that many crimes go （ ）by the police, mainly because not all victims report them.问题1选项A.unrecordedB.to be unrecordedC.unrecordingD.to have been unrecorded【答案】A【解析】固定搭配题。根据句意这些调查表明许多犯罪，主要因为不是所有的受害者都会举报。确定空格处填的意思是否定含义没有被记录， 动词go与否定式的过去
4、分词连用，表示某动作未发生，A选项正确。5. 单选题Why does cream 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 compositiona finding that could help rid some processed foods of chemical preservatives.Cream and butter contain pretty mu
5、ch the same substances, so why cream should sour much faster has been a mystery. Both are emulsionstiny globules （小球体）of one liquid evenly distributed throughout another. The difference lies in whats in the globules and whats in the surrounding liquid, says Brocklehurst, who led the investigation.In
6、 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
7、.” He says.When the situation is reversed, the bacteria are locked away in compartments buried deep 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 waste products. “In butter, you get a self-lim
8、iting system which stops the hotelier 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 foods structure. Brocklehurst believes it will be possible to make the emulsion
9、s 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.1.The significance of Brocklehursts research is that（ ）.2.According to the researchers, cream sours faster than butter because bacteria（
10、 ）.3.According to Brocklehurst, we can keep cream fresh by（ ）.4.The word colonies refers to（ ）.5.Commercial application of the research finding will be possible if salad cream can be made resistant to bacterial attack（ ）.问题1选项A.it suggested a way to keep some foods fresh without preservativesB.it di
11、scovered 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问题2选项A.are more evenly distributed in creamB.multiply more easily in cream than in butterC.live on less fat in cre
12、am than in butterD.produce less waste in cream than in butter问题3选项A.removing its fatB.killing the bacteriaC.reducing its water contentD.altering its structure问题4选项A.tiny globulesB.bacteria communitiesC.watery regionsD.little compartment问题5选项A.by varying its chemical compositionB.by turning it into a
13、 solid humpC.while keeping its structure unchangedD.while retaining its liquid form【答案】第1题:A第2题:B第3题:D第4题:B第5题:D【解析】1.细节事实题。根据文章第二段，“Brocklehurst, who led the investigation.”，可知对于为什么奶油比黄油坏的问题的研究是由Brocklehurst主导的。又根据文章第一段，“a finding that could help rid some processed foods of chemical preservatives.”
14、，可知对这一问题研究的结果和发现，有助于帮助去除一些加工食品中的化学防腐剂。可判断出Brocklehurst的研究的意义在于提供了一种可以不使用防腐剂而使某些食品保持新鲜的方法。因此选项A符合题意。2.细节事实题。根据文章第三段，“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
15、 in the watery regions of the mixture.”，可知在奶油中，脂肪球在水中漂浮。在黄油中，水样溶液的小球被锁在脂肪中。而使食物变坏的细菌更喜欢生活在混合物的含水区域。可判断出在奶油中，细菌更容易在这种混合物中生存繁殖，所以奶油会更快变质。因此选项B符合题意。3.细节事实题。根据文章最后一段，“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 foods structure.”，可知研究人员已经在与食品公司合作，希望能通过改变食物的结构使其具有抵抗细菌攻击的能力。可判断出研究者Brocklehurst表示，我们可以通过改变食物的结构来使奶油保险，抵抗细菌入侵。因此选项D符合题意。4.词义理解题。根据文
