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1、阳 朔 新 起 点 英 文 书 院Yangshuo New Start English CollegeReading ComprehensionDirections: In this section there are five passages followed by fifteen questions or unfinished statements, each with four suggested answer marked A, B, C and D. Choose the one that you think is the correct answer.TEXT APetroleu
2、m products, such as gasoline, kerosene, home heating oil, residual fuel oil, and lubricating oils, come from one source - crude oil found below the earths surface, as well as under large bodies of water, from a few hundred feet below the surface to as deep as 25,000 feet into the earths interior. So
3、metimes crude oil is secured by drilling a hole through the earth, but more dry holes are drilled than those producing oil. Pressure at the source or pumping forces crude oil to the surface. Crude oil wells flow at varying rates, from ten to thousands of barrels per hour. Petroleum products are alwa
4、ys measured in 42-gallon barrels.Petroleum products vary greatly in physical appearance: thin, thick, transparent or opaque, but regardless, their chemical composition is made up of two elements: carbon and hydrogen, which form compounds called hydrocarbons. Other chemical elements found in union wi
5、th the hydrocarbons are few and are classified as impurities. Trace elements are also found, but these are of such minute quantities that they are disregarded. The combination of carbon and hydrogen forms many thousands of compounds which are possible because of the carious positions and joinings of
6、 these two atoms in the hydrocarbon molecule.The various petroleum products are refined from the crude oil by heating and condensing the vapors. These products are the so-called light oils, such as gasoline, kerosene, and distillate oil. The residue remaining after the light oils are distilled is kn
7、own as heavy or residual fuel oil and is used mostly for burning under boilers. Additional complicated refining processes rearrange the chemical structure of the hydrocarbons to produce other products, some of which are used to upgrade and increase the octane rating of various types of gasoline.1. W
8、hich of the following is NOT true?A. Crude oil is found below land and water.B. Crude oil is always found a few hundred feet below the surface.C. Pumping and pressure force crude oil to the surface.D. A variety of petroleum products is obtained from crude oil.2. Many thousands of hydrocarbon compoun
9、ds are possible because _.A. the petroleum products vary greatly in physical appearanceB. complicated refining processes rearrange the chemical structureC. the two atoms in the molecule assume many positionsD. the pressure needed to force it to the surface causes molecular transformation3. Which of
10、the following is true?A. The various petroleum products are produced by filtration.B. Heating and condensation produce the various products.C. Chemical separation is used to produce the various products.D. Mechanical means such as the centrifuge are used to produce the various products.4. How is cru
11、de oil brought to the surface?A. Expansion of the hydrocarbons.B. Pressure and pumping.C. Vacuum created in the drilling pipe.D. Expansion and contraction of the earths surface.5. Which of the following is NOT listed as a light oil?A. Distillate oil.B. Gasoline.C. Lubrication oil.D. Kerosene. TEXT B
12、Centuries ago, man discovered that removing moisture from food helps to preserve it, and that the easiest way to do this is to expose the food to sun and wind. In this way the North American Indians produce pemmican (dried meat ground into powder and made into cakes), the Scandinavians make stockfis
13、h and the Arabs dried dates and apricot leather.All foods including water - cabbage and other leaf vegetables contains as much as 93% water, potatoes and other root vegetables 80%, lean meat 75% and fish, anything from 80% to 60%, depending on how fatty it is. If this water is removed, the activity
14、of the bacteria which cause food to go bad is checked.Fruit is sun-dried in Asia Minor, Greece, Spain and other Mediterranean countries, and also in California, South Africa and Australia. The methods used vary, but in general, the fruit is spread out on trays in drying yards in the hot sun. In orde
15、r to prevent darkening, pears, peaches and apricots are exposed to the fumes of burning sulfur before drying. Plums, for making prunes, and certain varieties of grapes for making raisins and currants, are dipped in an alkaline solution in order to crack the skins of the fruit slightly and remove the
16、ir wax coating, so as to increase the rate of drying.Nowadays most foods are dried mechanically. The conventional method of such dehydration is to put food in chambers through which hot air is blown at temperatures of about 110 at entry to about 43 at exit. This is the usual method for drying such things as vegetables, minced mea
