雅思模拟试卷阅读

Candidate name__________________________________________________________________ INTERNATIONAL ENGLISH LANGUAGE TESTING SYSTEM 0381/1

Academic Reading

PRACTICE MATERIALS 1hour

Additional materials:

Answer sheet for Listening and Reading

Time 1hour

INSTRUCTIONS TO CANDIDATES

Do not open this question paper until you are told to do so.

Write your name and candidate number in the spaces at the top of this page.

Read the instructions for each part of the paper carefully.

Answer all the questions.

Write your answers on the answer sheet. Use a pencil.

You must complete the answer sheet within the time limit.

At the end of the test, hand in this question paper and your answer sheet.

INFORMATION FOR CANDIDATES

There are 40 questions on this question paper.

Each question carries one mark.

READING PASSAGE 1

You should spend about 20 minutes on Questions 1-13, which are based on Reading Passage 1 on pages 3 and 4.

Questions 1-6

Reading Passage 1 has six paragraphs, A-F.

Choose the correct heading for each paragraph from the list of headings below.

Write the correct number, i-ix, in boxes 1-6 on your answer sheet.

1Paragraph A

2Paragraph B

3Paragraph C

4Paragraph D

5Paragraph E

6Paragraph F

Seaweeds of New Zealand

A Se aweed is a particularly wholesome food, which absorbs and concentrates traces of a wide variety of minerals necessary to the body’s health. Many elements may occur in seaweed-aluminum, barium, calcium, chlorine, copper, iodine and iron, to name but a few-traces normally produced by erosion and carried to the seaweed beds by river and sea currents. Seaweeds are also rich in vitamins; indeed, Inuits obtain a high proportion of their bodily requirements of vitamin C from the seaweeds they eat. The health benefits of seaweed have long been recognized. For instance, there is a remarkably low incidence of goiter among the Japanese, and also among New Zealand’s indigenous Maori people, who have always eaten seaweeds, and this may well be attributed to the high iodine content of this food. Research into historical Maori eating customs shows that jellies were made using seaweeds, nuts, fuchsia and tutu berries, cape gooseberries, and many other fruits both native to New Zealand and sown there from seeds brought by settlers and explores. As with any plant life, some seaweeds are more palatable than others, but in a survival situation, most seaweeds could be chewed to provide a certain sustenance.

B New Zealand lays claim to approximately 700 species of seaweed, some of which have no representation outside that country. Of several species grown worldwide, New Zealand also has a particularly large share. For example, it is estimated that New Zealand has some 30 species of Gigartina, a close relative of carrageen of Irish moss. These are often referred to as the New Zealand carrageens. The substance called agar which can be extracted from these species gives them great commercial application in the production of seameal, from which seameal custard (a food product) is made, and in the canning, paint and leather industries. Agar is also used in the manufacture of cough mixtures, cosmetics, confectionery and toothpastes. In fact, during World War II, New Zealand Gigartina were sent to Australia to be used in toothpaste.

C New Zealand has many of the commercially profitable red seaweeds, several species of which are a source of agar ( Pterocladia, Gelidium, Chondrus, Gigartina). Despite this, these seaweeds were not much utilized until several decades ago. Although distribution of the Gigartina is confined to certain areas according to species. And even then, the east coast, and the area around Hokianga, have a considerable supply of the two species of Pterocladia from which agar is also made. New Zealand used to import the Northern Hemisphere Irish moss ( Chondrus crispus) from England and ready-made agar from Japan.

D Seaweeds are divided into three classes determined by colour-red, brown and green-and each tends to live in a specific position. However, expect for the unmistakable sea lettuce (Ulva), few are totally one colour; and especially when dry, some species can change color significantly-a brown one may turn quite black, or a red one appear black, brown, pink or purple. Identification is nevertheless facilitated by the fact that the factors which determine where a seaweed will grow are quite precise, and they tend therefore to occur in very well-defined zones. Although there are exceptions, the green seaweeds are mainly shallow-water algae; the browns belong to the medium depths; and the reds are plants of the

deeper water, furthest from the shore. Those shallow-water species able to resist long periods of exposure to sun and air are usually found on the upper shore, while those less able to withstand such exposure occur nearer to, of below, the low-water mark. Radiation from the sun, the temperature level, and the length of time immersed also play a part in the zoning of seaweeds. Flat rock surfaces near mid-level tides are the most usual habitat of sea-bombs, Venus’ necklace, and most brown seaweeds. This is also reddis h-purple lettuce. Deep-water rocks on open coasts, exposed only at very low tide, are usually the site of bull-kelp, strapweeds and similar tough specimens. Kelp, or bladder kelp,

has stems that rise to the surface from massive bases or holdfasts, the leafy branches and long ribbons of leaves surging with the swells beyond the line of shallow coastal breakers or covering vast areas of calmer coastal water.

E Propagation of seaweeds occurs by seed-like spores, or by fertilization of egg cells. None have roots in the usual sense; few have leaves; and none have flowers, fruits or seeds. The plants absorb their nourishment through their leafy fronds when they are surrounded by water; the holdfast of seaweeds is purely an attaching organ not an absorbing one.

F Some of the large seaweeds stay on the surface of the water by means of air-filled floats; others, such as bull-kelp, have large cells filled with air, often reduce dehydration either by having swollen stems that contain water, or they may (like Venus’ necklace) have swollen nodules, or they may have a distinctive shape like a sea-bomb. Others, like the sea cactus, are filled with a slimy fluid or have a coating of mucilage on the surface. In some of the larger kelps, this coating is not only to keep the plant moist, but also to protect it from the violent action of waves.

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Time to cool it 1 REFRIGERATORS are the epitome of clunky technology： solid， reliable and just a little bit dull. They have not changed much over the past century， but then they have not needed to. They are based on a robust and effective idea--draw heat from the thing you want to cool by evaporating a liquid next to it， and then dump that heat by pumping the vapour elsewhere and condensing it. This method of pumping heat from one place to another served mankind well when refrigerators' main jobs were preserving food and， as air conditioners， cooling buildings. Today's high-tech world， however， demands high-tech refrigeration. Heat pumps are no longer up to the job. The search is on for something to replace them. 2 One set of candidates are known as paraelectric materials. These act like batteries when they undergo a temperature change： attach electrodes to them and they generate a current. This effect is used in infra-red cameras. An array of tiny pieces of paraelectric material can sense the heat radiated by， for example， a person， and the pattern of the array's electrical outputs can then be used to construct an image. But until recently no one had bothered much with the inverse of this process. That inverse exists， however. Apply an appropriate current to a paraelectric material and it will cool down. 3 Someone who is looking at this inverse effect is Alex Mischenko， of Cambridge University. Using commercially available paraelectric film， he and his colleagues have generated temperature drops five times bigger than any previously recorded. That may be enough to change the phenomenon from a laboratory curiosity to something with commercial applications. 4 As to what those applications might be， Dr Mischenko is still a little hazy. He has， nevertheless， set up a company to pursue them. He foresees putting his discovery to use in more efficient domestic fridges and air conditioners. The real money， though， may be in cooling computers. 5 Gadgets containing microprocessors have been getting hotter for a long time. One consequence of Moore's Law， which describes the doubling of the number of transistors on a chip every 18 months， is that the amount of heat produced doubles as well. In fact， it more than doubles， because besides increasing in number，the components are getting faster. Heat is released every time a logical operation is performed inside a microprocessor， so the faster the processor is， the more heat it generates. Doubling the frequency quadruples the heat output. And the frequency has doubled a lot. The first Pentium chips sold by Dr Moore's company，Intel， in 1993， ran at 60m cycles a second. The Pentium 4--the last "single-core" desktop processor--clocked up 3.2 billion cycles a second. 6 Disposing of this heat is a big obstruction to further miniaturisation and higher speeds. The innards of a desktop computer commonly hit 80℃. At 85℃， they

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