雅思OG题目转换Test 2 - 图文

Test 2

LISTENING SECTION 1 Questions 1-10 Questions 1-6

Complete the notes below.

Write NO MORE THAN TWO WORDS AND/OR A NUMBER for each answer

Questions 7-10

Complete the sentences below. SECTION 2 Questions 11-20 Questions 11-17

Answer the questions below.

Write NO MORE THAN THREE WORDS for each answer. Sea Life Centre - information

11 What was the Sea Life Centre previously called? ........... 12 What is the newest attraction called? ............... 13 When is the main feeding time? .................. 14 What can you do with a VIP ticket? ................

15 What special event will the Sea Life Centre arrange for you? ...........

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16 Where will the petition for animal conservation be sent to? ........... 17 What can you use to test what you have learnt? ............ Questions 18-20

What does the guide say about each attraction?

Choose THREE answers from the box and write the correct letter, A-E, next to Questions 18-20. A B C D E 18 19 20

Aquarium Crocodile Cave Penguin Park Seal Centre Turtle Town must not miss ...... ……………… temporarily closed……… large queues ..... ………………

SECTION 3 Questions 21 -30 Questions 21-22

Choose TWO letters, A-E.

Which TWO subjects did Martina like best before going to university? A Art D History B English E Science C French Questions 23-26

Complete the summary below.

Write NO MORE THAN TWO WORDS for each answer.

George’s experience of university

George is studying Mechanical Engineering which involves several disciplines. He is finding 23…………………the most difficult. At the moment, his course is mainly 24

………………He will soon have an assignment which involves a study of and would like less of them.

25………………………… He thinks there are too many 26……………………………Questions 27-30

Choose the correct letter, A, B or C.

27 Martina thinks the students at her university are

A sociable B intelligent C energetic

28 George hopes that his tutor will help him A lose his shyness. B settle into university.

C get to know his subject better.

29 What does Martina know about her first assignment? A the topic B the length C the deadline

30 George would like to live A in a hall of residence. B in a flat on his own. C with a host family. SECTION 4 Questions 31-40 Complete the notes below.

Write NO MORE THAN TWO WORDS for each answer.

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READING READING PASSAGE 1

You should spend about 20 minutes on Questions 1-13, which are based on Reading Passage 1 below.

When it comes to celebrating the flavor of food, our mouth gets all the credit. But in truth, it is the nose that knows.

No matter how much we talk about tasting our favorite flavors, relishing them really depends on a combined input from our senses that we experience through mouth, tongue and nose. The taste, texture, and feel of food are what we tend to focus on, but most important are the slight puffs of air as we chew our food - what scientists call 'retronasal smell’.

Certainly, our mouths and tongues have taste buds, which are receptors for the five basic flavors: sweet, salty, sour, bitter, and umami, or what is more commonly referred to as savory. But our tongues are inaccurate instruments as far as flavor is concerned.

They evolved to recognize only a few basic tastes in order to quickly identify toxins, which in nature are often quite bitter or acidly sour.

All the complexity, nuance, and pleasure of flavor come from the sense of smell operating in the back of the nose. It is there that a kind of alchemy occurs when we breathe up and out the passing whiffs of our chewed food. Unlike a hound's skull with its extra long nose, which evolved specifically to detect external smells, our noses have evolved to detect internal scents. Primates specialize in savoring the many millions of flavor combinations that they can create for their mouths.

Taste without retronasal smell is not much help in recognizing flavor. Smell has been the most poorly understood of our senses, and only recently has neuroscience, led by Yale University's Gordon Shepherd, begun to shed light on its workings. Shepherd has come up with the term 'neurogastronomy’ to link the disciplines of food science, neurology, psychology, and anthropology with the savory elements of eating, one of the most enjoyed of human experiences.

In many ways, he is discovering that smell is rather like face recognition. The visual system detects patterns of light and dark and. building on experience, the brain creates a spatial map. It uses this to interpret the interrelationship of the patterns and draw conclusions that allow us to identify people and places. In the same way, we use

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patterns and ratios to detect both new and familiar flavors. As we eat, specialized receptors in the back of the nose detect the air molecules in our meals. From signals sent by the receptors, the brain understands smells as complex spatial patterns. Using these, as well as input from the other senses, it constructs the idea of specific flavors.

This ability to appreciate specific aromas turns out to be central to the pleasure we get from food, much as our ability to recognize individuals is central to the pleasures of social life. The process is so embedded in our brains that our sense of smell is critical to our enjoyment of life at large. Recent studies show that people who lose the ability to smell become socially insecure, and their overall level of happiness plummets.

Working out the role of smell in flavor interests food scientists, psychologists, and cooks alike. The relatively new discipline of molecular gastronomy, especially, relies on understanding the mechanics of aroma to manipulate flavor for maximum impact. In this discipline, chefs use their knowledge of the chemical changes that take place during cooking to produce eating pleasures that go beyond the 'ordinary'. However, whereas molecular gastronomy is concerned primarily with the food or 'smell’ molecules, neurogastronomy is more focused on the receptor molecules and the brain's spatial images for smell. Smell stimuli form what Shepherd terms ‘odor objects', stored as memories, and these have a direct link with our emotions. The brain creates images of unfamiliar smells by relating them to other more familiar smells. Go back in history and this was part of our survival repertoire; like most animals, we drew on our sense of smell, when visual information was scarce, to single out prey.

Thus the brain's flavor-recognition system is a highly complex perceptual mechanism that puts all five senses to work in various combinations. Visual and sound cues contribute, such as crunching, as does touch, including the texture and feel of food on our lips and in our mouths. Then there are the taste receptors, and finally, the smell, activated when we inhale. The engagement of our emotions can be readily illustrated when we picture some of the wide-ranging facial expressions that are elicited by various foods - many of them hard-wired into our brains at birth. Consider the response to the sharpness of a lemon and compare that with the face that is welcoming the smooth wonder of chocolate. The flavor-sensing system, ever

receptive to new combinations, helps to keep our brains active and flexible. It also has the power to shape our desires and ultimately our bodies. On the horizon we have the positive application of neurogastronomy: manipulating flavor to curb our appetites. Questions 1-5

Complete the sentences below.

Choose NO MORE THAN TWO WORDS from the text for each answer. Write your answers in boxes 1-5 on your answer sheet.

1 According to scientists, the term…………………… characterizes the most critical factor in appreciating flavour.

2 ‘Savoury’ is a better-known word for……………………………………. 3 The tongue was originally developed to recognize the unpleasant taste of………………………………………

4 Human nasal cavities recognize…………………………much better than external ones.

5 Gordon Shepherd uses the word ‘neurogastronomy’ to draw together a number of………………………related to the enjoyment of eating. Questions 6-9

Complete the notes below.

Choose NO MORE THAN TWO WORDS from the text for each answer Write your answers in boxes 6-9 on your answer sheet.

Questions 10-13

Answer the questions below.

Choose NO MORE THAN ONE WORD from the text for each answer. Write your answers in boxes 10-13 on your answer sheet. 10 In what form does the brain store 'odor objects’ ？

11 When seeing was difficult, what did we use our sense of smell to find? 12 Which food item illustrates how flavour and positive emotion are linked?

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13 What could be controlled in the future through flavor manipulation? READING PASSAGE 2

You should spend about 20 minutes on Questions 14-26, which are based on Reading Passage 2 on the following pages. Questions 14-19

The text on the following pages has six paragraphs, A-F.

Choose the correct heading for each paragraph from the list of headings (i-ix) below. Write the correct number, i-ix, in boxes 14-19 on your answer sheet.

14 Paragraph A 15 Paragraph B 16 Paragraph C 17 Paragraph D 18 Paragraph E 19 Paragraph F

A At first sight it looked like a typical suburban road accident. A Land Rover approached a Chevy Tahoe estate car that had stopped at a kerb; the Land Rover pulled out and tried to pass the Tahoe just as it started off again. There was a crack of fenders and the sound of paintwork being scraped, the kind of minor mishap that occurs on roads thousands of times every day. Normally drivers get

out, gesticulate, exchange insurance details and then drive off. But not on this occasion. No one got out of the cars for the simple reason that they had no humans inside them; the Tahoe and Land Rover were being controlled by computers competing in November's DARPA (the U.S. Defence Advanced Research Projects Agency) Urban Challenge.

B The idea that machines could perform to such standards is startling. Driving is a complex task that takes humans a long time to perfect. Yet here, each car had its on-board computer loaded with a digital map and route plans, and was instructed to negotiate busy roads; differentiate between pedestrians and stationary objects; determine whether other vehicles were parked or moving off; and handle various parking manoeuvres, which robots turn out to be unexpectedly adept at. Even more striking was the fact that the collision between the robot Land Rover, built by researchers at the Massachusetts Institute of Technology, and the Tahoe, fitted out by Cornell University Artificial Intelligence (AI) experts, was the only scrape in the entire competition. Yet only three years earlier, at DARPA's previous driverless car race, every robot competitor - directed to navigate across a stretch of open desert-either crashed or seized up before getting near the finishing line.

C It is a remarkable transition that has clear implications for the car of the future. More importantly, it demonstrates how robotics sciences and Artificial Intelligence have progressed in the past few years - a point stressed by Bill Gates, the Microsoft boss who is a convert to these causes. ‘The robotics industry is developing in much the same way the computer business did 30 years ago,’ he argues. As he points out, electronics companies make toys that mimic pets and children with increasing sophistication. 'I can envision a future in which robotic devices will become a nearly ubiquitous part of our day-to-day lives,’ says Gates. 'We may be on the verge of a new era, when the PC will get up off the desktop and allow us to see, hear, touch and manipulate objects in places where we are not physically present.’

D What is the potential for robots and computers in the near future? ‘The fact is we still have a way to go before real robots catch up with their science fiction counterparts,’ Gates says. So what are the stumbling blocks? One key difficulty is getting robots to know their place. This has nothing to do with class or etiquette,

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but concerns the simple issue of positioning. Humans

orient themselves with other objects in a room very easily. Robots find the task almost impossible. ‘Even something as simple as telling the difference between an open door and a window can be tricky for a robot,’ says Gates. This has, until recently, reduced robots to fairly static and cumbersome roles.

E For a long time, researchers tried to get round the problem by attempting to re-create the visual processing that goes on in the human cortex. However, that challenge has proved to be singularly exacting and complex. So scientists have turned to simpler alternatives: 'We have become far more pragmatic in our work,’ says Mello Cristianini, Professor of Artificial Intelligence at the University of Bristol in England and associate editor of the Journal of Artificial Intelligence Research. 'We are no longer trying to re-create human functions. Instead, we are looking for simpler solutions with basic electronic sensors, for example.’ This approach is exemplified by vacuuming robots such as the Electrolux Trilobite. The Trilobite scuttles around homes emitting ultrasound signals to create maps of rooms, which are remembered for future cleaning. Technology like this is now changing the face of robotics, says philosopher Ron Chrisley, director of the Centre for Research in Cognitive Science at the University of Sussex in England.

F Last year, a new Hong Kong restaurant, Robot Kitchen, opened with a couple of sensor-laden humanoid machines directing customers to their seats. Each possesses a touch-screen on which orders can be keyed in. The robot then returns with the correct dishes. In Japan, University of Tokyo researchers recently unveiled a kitchen 'android7 that could wash dishes, pour tea and make a few limited meals. The ultimate aim is to provide robot home helpers for the sick and the elderly, a key concern in a country like Japan where 22 per cent of the population is 65 or older. Over US$1 billion a year is spent on research into robots that will be able to care for the elderly. 'Robots first learn basic competence-how to move around a house without bumping into things. Then we can think about teaching them how to interact with humans,’ Chrisley said. Machines such as these take researchers into the field of socialized robotics: how to make robots act in a way that does not scare or offend individuals. 'We need to study how robots should approach people, how they should appear. That is going to be a key area for future research,’ adds Chrisley.

WRITING

WRITING TASK

You should spend about 20 minutes on this task.

WRITING TASK 2

You should spend about 40 minutes on this task.

Give reasons for your answer and include any relevant examples from your own knowledge or experience. Write at least 250 words.

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