"Fish in the air" is similar to （）.

听力原文： In the 19th century it was common to hear people in Europe and America say that the resources of the sea were unlimited. For example, a noted biologist writing in the mid 1800s commented that all of the great sea-fish industries are inexhaustible. Today there's evidence that the resources of the sea are as seriously threatened as those of the land and the air, and the concern of conservationists now includes sea-fish as well as the African elephant, the Indian tiger and the American eagle. Further, the threat to fish is more alarming in some ways than the threat to birds and land animals because fish are a much needed food resource. Many people throughout the world depend on fish as an important part of their diets, and a decline in the fish supply could have extensive effects on hunger and population.

(23)

A．That they were in infinite.

B．That they should be carefully conserved.

C．That they were declining.

D．That they were limited.

Food which is kept too long decays because it is attacked by yeasts(酵母菌)，moulds (霉) and bacteria(细菌). The canning process, however, seals the product in a container so that no infection can reach it, and then it is sterilized(消毒)by heat. Heat sterilization destroys all infections present in food inside the can. No chemical preservatives are necessary, and properly canned food does not deteriorate during storage.

Today vegetables, fish, fruit, meat and beer are canned in enormous quantities. Foods that were previously seasonal may now be eaten at any time, and strange foods are available far from the countries where they are grown. The profitable crops many farmers now produce often depend on the proximity of a canning factory.

The first stage in the canning process is the preparation of the raw food. Diseased and waste portions are thrown away; meat and fish are cleaned and trimmed; fruit and vegetables washed and graded for size. The jobs are principally done by machine.

The next stage, for vegetables only, is blanching. This is immersion(浸洗) in very hot or boiling water for a short time to remove air and soften the vegetable. This makes it easier to pack into cans for sterilization. Some packing machines fill up to 400 cans a minute. Fruit, fish and meat are packed raw and cold into cans, and then all the air is removed. When the cans are sealed, the pressure inside each can is only about half the pressure of the outside air. This is" vacuum" packing.

During the sterilization process which follows, the cans are subjected to steam or boiling water, with the temperature and duration varying according to the type of food. Cans of fruit, for example, take only 5-10 minutes in boiling water, while meat and fish are cooked at higher temperature for longer periods . After sterilization, the cans are cooled quickly to 32℃, to prevent the contents from becoming too soft.

The final stage before dispatch to the wholesale or retail grocer is labeling, and packing the tins into boxes. Nowadays, however, labeling is often printed on in advance by the can maker and no paper labels are then required.

The word" deteriorate" can be replaced by ______.

A．become soft

B．go bad

C．change taste

D．turn hard

Food which is kept too long decays because it is attacked by yeasts (酵母菌), moulds (霉) and bacteria (细菌). The canning process, however, seals the product in a container so that no infection can reach it, and then it is sterilized (消毒) by heat. Heat sterilization destroys all infectious present in food inside the can. No chemical preservatives are necessary, and properly canned food does not deteriorate during storage.

Today vegetables, fish, fruit, meat and beer are canned in enormous quantifies. Foods that were previously seasonal may now be eaten at any time, and strange foods are available far from the countries where they are grown. The profitable crops many farmers now produce often depend on the proximity (邻近) of a canning factory.

The first stage in the canning process is the preparation of the raw food. Diseased and waste portions are thrown away; meat and fish are cleaned and trimmed; fruit and vegetables washed and graded for size. The jobs are principally done by machine

The next stage, for vegetables only, is blanching. This is immersion (浸洗) in very hot or boiling water for a short time to remove air and soften the vegetable. This makes it easier to pack into cans for sterilization. Some packing machines fill up to 400 cans a minute. Fruit, fish and meat are packed mw and cold into cans, and then all the air is removed. When the cans are sealed, the pressure inside each can is only about half the pressure of the outside air. This is "vacuum" packing.

During the sterilization process which follows, the cans are subjected to steam or boiling water, with the temperature and duration varying according to the type of food. Cans of fruit, for example, take only 5-10 minutes in boiling water, while meat and fish are cooked at higher temperature for longer periods. After sterilization, the cans are cooled quickly to 32℃, to prevent the contents from becoming too soft.

The final stage before dispatch to the wholesale or retail grocer is labeling, and packing the tins into boxes. Nowadays, however, labeling is often printed on in advance by the can maker and no paper labels are then required.

Food deteriorates during storage because ______.

A．necessary chemical preservatives are totally absent from it

B．it is infected with yeasts, moulds and bacteria

C．heat sterilization destroys infections present in it

D．it isn't fit for storage

hat the easiest way to do this is to expose the food to sun and wind.

All foods contain water--cabbage and other leaf vegetables contain 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 of the bacteria(细菌) which cause food to go bad is checked.

Nowadays most foods are dried mechanically. The conventional method of such dehydration(脱水) is to put food in chambers through which hoi air is blown at temperatures of about 110°C at entry to about 43°C at exit. This is the usual method for drying such things as vegetables, minced meat, and fish.

Liquids such as milk, coffee, tea, soups and eggs may be dried by pouring them over a heated horizontal steel cylinder or by spraying them into a chamber through which a current of hot air passes. In the first case, the dried material is scraped off the roller as a thin film which is then broken up into small, though still relatively coarse flakes. In the second process it falls to the bottom of the chamber as a fine powder.

Dried foods 'take up less room and weigh less than the same food packed in cans or frozen, and they do not need to be stored in special conditions. For these reasons they are invaluable to climbers, explorers and soldiers in battle, who have little storage space. They are also popular with housewives because it takes so little time to cook them.

The chief point of the second paragraph is about ______.

A．the comparison of lean meat and fish

B．the removal of water in food

C．the water content in food

D．the relationship between water and food

第二节 完型填空

阅读下面短文，从短文后所给的[A]、[B]、[C]三个选项中选择能填入相应空白处的最佳选项。

Many years, life was【C1】______than it is today. People didn't have modem machines. There was no modem medicine,【C2】______.

Life today has brought new problems. One of the biggest is pollution(污染 ). Water pollution has【C3】______our rivers and lakes dirty. It kills fish and affects(影响 )our drinking water. Noise pollution makes us talk louder and【C4】______. Air pollution is the most serious kind of pollution. It affects【C5】______living thing in the world.

Cars, planes and factories all pollute our air every day.

Many countries are making laws(法律)to stop pollution. Factories, must from now on, clean their water【C6】______away, they mustn't sent out dirty smoke into the air.

We need to do many other things. We should put waste things in the dustbin(垃圾箱)【C7】______throwing them on the ground. We can go to work by bus【C8】______with our friends in the same car. If【C9】______people driving, there will be【C10】______pollution.

【C1】

A．more hard

B．much harder

C．train

ired, how hungry or how wretched. But Lady Liberty never mentioned anything about ugly, or freaky (畸形的), or downright devilish, and even she might have a hard time getting at all gushy about some of the most recent immigrants to the city.

They are snakehead fish, the nightmarish (噩梦似的) creatures from Asia that made news when they were discovered living in a Maryland pond in 2002. They were said to be able to breathe air and walk on their fins, devouring (吞食) everything in their path.

Secretary of the Interior Gale A. Norton called them "something from a bad horror movie" before ordering a federal ban. And to guarantee that they could not escape, the whole Maryland pond was poisoned.

Last month, biologists with New York State's Department of Environmental Conservation were doing a routine sampling of the fish in the brackish water at Meadow Lake in Flushing MeadowsCorona Park in Queens when, to their horror, they found a northern snakehead fish, then another and another until they had five, including one monster 28 inches long. "At that point," said James J. Gilmore Jr., a biologist who is regional supervisor of natural resources at the state agency's New York City office, "we knew we had a problem."

To confirm that the fish were snakeheads, Mr. Gilmore sent photographs to the United States Geological Survey office in Gainesville, Fla., which is mission control for the national crusade to eradicate snakeheads. "As soon as I saw the pictures, I said,' Oh no, not again,'" said Walter R. Courtenay Jr., a fisheries biologist with the Geological Survey who has tracked down snakeheads in Massachusetts, Pennsylvania and Virginia. His message to New York: Get rid of them.

The snakehead, a native of Asia, is a compact stalking machine packed with rows of sharp teeth, a torpedo-like body suited to darting out of hiding holes to chase, and catch, other fish and a voracious appetite that can lead them to devour every other fish in the lake or pond where they live. "They are top predators (食肉动物)," Mr. Gilmore said. "They will outcompete other native fish for food and dominate the lake."

The carp, white perch and pumpkinseed fish that now inhabit the 93-acre Meadow Lake will be wiped out if the snakeheads can reproduce unchecked, Mr. Gilmore said. That is why it is critical to act now, before they are well established. He believed someone might have bought several in an Asian fish store a few years ago before the ban was enforced and deliberately released them in the lake, hoping they would reproduce there and provide some inexpensive dinners.

Judging from the context, "the big green lady" (Line 1, Paragraph 1) refers to ______.

A．a lady in charge of the harbor

B．the symbol of New York City

C．the statue of liberty

D．a famous American woman

Dried Foods

Centuries ago, man discovered that removing moisture(51)food helped to preserve it, and that the easiest way to do this was to expose the food to the sun and wind. In this(52)the North American Indians produce dried meat and make it into cakes, the Scandinavians make(53)fish and the Arabs make dried dates.

All foods contain(54), cabbage and other leaf vegetables contain as much as 93% water, potatoes and other root vegetables 80%, lean meat 75%, and fish anything from 80% to 60% depending(55)how fatty it is. If this water is(56), the activity of the bacteria which causes food to go bad is stopped.

Now day most foods are dried mechanically. The most common(57)of such drying is to put food in chambers. This is the usual method for drying such things(58)vegetables, minced meat, and fish.

Liquids such as milk, coffee, tea, soups and eggs may be dried(59)pouring them over a heated horizontal steel cylinder or by spraying them into a chamber through(60)a current of hot air passes. In the first(61),the dried material is scraped off the roller as a thin film which is then broken up into small pieces, though still relatively coarse flakes. In the second process it falls to the bottom of the chamber as a fine powder. Where(62)pieces of meat and vegetables are required, as in soup, the ingredients are dried separately and then mixed.

Dried foods take up less room and weigh less(63)the same food packed in can or frozen, and they are(64)to climbers, explorers and soldiers in battle, who have little storage space. They are also popular with housewives(65)it takes so little time to cook them. Usually it is just a matter of replacing the dried-out moisture with boiling water.

A．away

B．from

C．off

D．out

Dried Foods

Centuries ago, man discovered that removing moisture(51)food helped to preserve it, and that the easiest way to do this was to expose the food to the sun and wind. In this(52)the North American Indians produce dried meat and make it into cakes, the Scandinavians make(53)fish and the Arabs make dried dates.

All foods contain(54), cabbage and other leaf vegetables contain as much as 93% water, potatoes and other root vegetables 80%, lean meat 75%, and fish anything from 80% to 60% depending(55)how fatty it is. If this water is(56), the activity of the bacteria which causes food to go bad is stopped.

Now day most foods are dried mechanically. The most common(57)of such drying is to put food in chambers. This is the usual method for drying such things(58)vegetables, minced meat, and fish.

Liquids such as milk, coffee, tea, soups and eggs may be dried(59)pouring them over a heated horizontal steel cylinder or by spraying them into a chamber through(60)a current of hot air passes. In the first(61),the dried material is scraped off the roller as a thin film which is then broken up into small pieces, though still relatively coarse flakes. In the second process it falls to the bottom of the chamber as a fine powder. Where(62)pieces of meat and vegetables are required, as in soup, the ingredients are dried separately and then mixed.

Dried foods take up less room and weigh less(63)the same food packed in can or frozen, and they are(64)to climbers, explorers and soldiers in battle, who have little storage space. They are also popular with housewives(65)it takes so little time to cook them. Usually it is just a matter of replacing the dried-out moisture with boiling water.

A．away

B．from

C．off

D．out

Smuggling

It is not unusual for a pet to be sent by air cargo from Columbia to New York, but last December's shipment of a 4-year-old sheep dog caught a New York Kennedy Airport Customs inspector's eye. The dog looked to be on its last legs, and there was an unusual lump on the side of its body. An X-ray and emergency surgery revealed the presence of 10 condoms tightly packed with five pounds of cocaine that had been surgically implanted in the dog's abdomen - yet another first for Customs in the war on drugs.

When it comes to transporting drags, the methods used are only as limited as a smuggler's imagination. Kilo bricks of cocaine are routinely concealed beneath false bottoms of containers that hold poisonous snakes. "You've got snakes that are 12 feet long," says a United States Fish and Wildlife Service agent - and sometimes the drag is in the snake. "Who's going to pull it out and feel it？"

In 1994, United States Customs seized 204,391 pounds of cocaine, 559,286 pounds of marijuana and 2,577 pounds of heroin. Just how much actually flows into the country is anyone's guess. Some Customs officials estimate that only 10 percent of the drugs coming into the country are ever seized. In Miami, the District Attorney won't even prosecute small fry. "It's got to be over five kilos of cocaine, above a kilo of heroin and more than 5,000 pounds of marijuana or it's not something that we're going to stop the presses on," says Tom Cash, a retired agent.

Given this deluge, one can only wonder if agents are ever confounded by some of the smuggling methods. "There are things we haven't seen before," says John McGhee, a Miami Customs special agent, "but nothing really surprises us."

The dog was different from others in that

A．it could stand only on its hind legs.

B．it had only two legs.

C．it was very attractive.

D．it had a very big abdomen.

听力原文： Millions of years ago, whales lived on land and walked on four legs. Today, whales still have small bones that are the remains of their hind legs, but these bones can only be seen on the inside of the whale. No one knows why whales left the land to live in the water.

However, scientists can imagine that when the whales changed their environment, their bodies underwent a change—taking on a more fish-like appearance. This new form. offered less resistance to the water, enabling the whales to swim faster.

Despite their fish like form, whales are not fish. A whale will drown, just as a man will, if it stays under water too long. When a whale is under water, it closes its nostrils tightly and holds its breath. The air in its lungs becomes very hot and full of water vapor. When the whale rises to the surface and exhales, its hot breath produces a column of water vapor that rises high in the air. A man produces the same effect when he exhales warm air on a cold morning.

Whales are classified as mammals because they bear their young, rather than laying eggs, and because the mother whales give the babies milk. Like other mammals, whales have warm blood. Their blood stays at the same temperature, even when they move from hot to cold water. They keep warm in cold water because they have a thick layer of fat just under their skins. This fat is called blubber, and it is thicker on whales that spend their lives in cold water. Almost all land mammals, except man, have hair on their bodies to keep them warm, but whales, which have very few hairs, are kept warm by their fat.

How does a whale keep itself warm？

A．By its thick layer of fat under its skin.

B．By moving frequently in the water.

C．By adjusting its blood temperature.

D．By taking in hot air.