Question

19．Researchers may have discovered a perfect material of dieting-low fat cake and cheese．British researchers say they have created a protein （蛋白質(zhì)） that can replace fat perfectly．
The proteins will enable food producers to remove much of the fat used in their products but without reducing product quality．
Funded by team from University of Edinburgh，the researchers have produced the modified （調(diào)整了的） proteins that easily break down and therefore work nearly the same as the fats do during food production．
"We've paved the way for the development of modified proteins that can be used to produce a wider range of appealing low-fat foods，"said Dr．Steve Euston，who led the research．"The result could be important for health benefits，as well as a reduction in the burden on the National Health Service （NHS） caused by many weight-related health problems．"
Protein-for-fat substitution （替代品） is not a completely new idea，but to date it has been limited to products such as yogurts．
In cheeses and cakes it has proved less successful in ensuring the original taste and texture fundamental to consumer satisfaction，mainly because proteins could not mimic the behavior of fats closely enough．
By studying the proteins'chemical structure，the team has developed a detailed understanding of how proteins behave when they are heated or go through other food producing processes．
The proteins could encourage development of a wider choice of low-fat foods，helping consumers to eat more healthily and reducing weight-related health problems．
The team has achieved particularly promising results in using proteins to replace eggs，which is commonly used in bakery items．
Such substitution not only cuts fat content； because eggs can be subject to sharp changes in price．It could also cut the cost products and so encourage consumers to eat more healthily．
32．What can we learn from the passage？A
A．The NHS will benefit from this new finding．
B．The research team is funded by food producers．
C．Protein for fat substitution is a completely new idea．
D．Products of modified proteins have been put on sale．
33．The underlined word"mimic"meansD．
A．reduce　　　　    B．make              C．remove D．imitate（模仿）
34．These new proteins work nearly the same as the fats do becauseB．
A．they will cut fat content easily           
B．they will break down easily
C．their products are cheaper and healthier    
D．they ensure the original taste and texture
35． Which of the following is the best title？A
A．A Special Protein                      
B．How Proteins Work
C．Cut Down the Food Cost                
D．A Special Research Team．

Answer 1

分析 本文屬于說明文閱讀，作者通過這篇文章主要向我們介紹了一種可以用來代替脂肪的一種新型蛋白質(zhì)，該蛋白質(zhì)將使食品生產(chǎn)商去除大部分在他們的產(chǎn)品中使用的脂肪，但不降低產(chǎn)品質(zhì)量，且可以降低成本使消費(fèi)者吃得更健康．

解答 32．A．推理判斷題．根據(jù)文章第六段as well as a reduction in the burden on the National Health Service （NHS） caused by many weight-related health problems，以及減少國(guó)民健康服務(wù)（NHS）很多與體重相關(guān)的健康問題所引起的負(fù)擔(dān)；故選A．
33．D．詞義推斷題．根據(jù)文章第八段"mainly because proteins could not mimic the behavior of fats closely enough．"可知蛋白質(zhì)不能模仿脂肪的行為作用．故選D．
34．B．細(xì)節(jié)理解題．根據(jù)第四段 the researchers have produced the modified proteins that easily break down and therefore work nearly the same as the fats do during food production，研究人員已經(jīng)研究出了改良的蛋白質(zhì)，它很容易被分解，因此在食品生產(chǎn)中作用和脂肪幾乎一樣；故選B．
35．A．主旨大意題．通讀全文，本文主要介紹了一種新型蛋白質(zhì)，可以用來代替脂肪．故選A

點(diǎn)評(píng) 本文是一個(gè)科教類閱讀理解，題目涉及多道細(xì)節(jié)理解題，做題時(shí)結(jié)合原文和題目有針對(duì)性的找出相關(guān)語句進(jìn)行仔細(xì)分析，結(jié)合選項(xiàng)選出正確答案．推理判斷題也是要在抓住關(guān)鍵句子的基礎(chǔ)上合理的分析才能得出正確答案，切忌胡亂猜測(cè)，一定要做到有理有據(jù)．