It was _____________ back home after the experiment.

A．not until midnight did he go
B．until midnight he didn’t go
C．not until midnight that he went
D．until midnight when he didn’t go

C

解析試題分析：考查強(qiáng)調(diào)句的特殊句型：It’s not until ….that…,直到…才…,值得注意的是not until不是在句首，后面不能倒裝，句意：直到午夜他才做完實(shí)驗(yàn)回家。選C。
考點(diǎn)：考查強(qiáng)調(diào)句的特殊句型：
點(diǎn)評：It’s not until ….that…是強(qiáng)調(diào)句，不要和倒裝句混淆起來，not until放在句首時(shí)，謂語用部分倒裝。

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科目：高中英語 來源：山東省濰坊市2010屆高三下學(xué)期第二次模擬考試英語試卷 題型：閱讀理解


C
A 17-year-old boy, caught sending text messages in class, was recently sent to the vice principal's office．The vice principal, Steve Gallagher, told the boy he needed to focus on the teach- er, not his cellphone．The boy listened politely and nodded, and that's when Mr．Gallagher noticed the student's fingers moving on his lap．He was texting while being scolded for texting．"It was a subconscious act," says Mr．Gallagher, who took the phone away．"Young people today are con-nected socially from the moment they open their eyes in the moming until they close their eyes at night． It's compulsive．"
A study this year by psychology students at Covenant College in Lookout Mountain, Ga．, found that the more time young people spend on Facebook, the more likely they are to have lower grades and weaker study habits． Heavy Facebook users show signs of being more sociable, but they are alsomore likely to be anxious, hostile or depressed．
Almost a quarter of today's teens check Facebook more than 10 times a day, according to a2009 survey by Common Sense Media, a nonprofit group that monitors media's impact on families．Will these young people get rid of this habit once they enter the work force, or will employers cometo see texting and 'social-network checking' as accepted parts of the workday? Think bac．k．Whentoday's older workers were in their 20s, they might have taken a break on the job to call friends andmake after-work plans．In those earlier eras, companies discouraged non-business-related calls, and someone who made personal calls all day risked being fired． It was impossible to imagine the con-stant back-and-forth texting that defines interactions among young people today．Educators are alsobeing asked by parents, students and educational strategists to reconsider their rules．"In past gen-erations, students got in trouble for passing notes in class．Now students are good at texting withtheir phones stiU in their pockets," says 40-year-old Mr．Gallagher, the vice principal,  ”and they're able to communicate with someone one floor down and three rows over．Students are just fun-amentally different today．They will take suspensions rather than give up their phones．"
66．The underlined word“a subconscious act" in the first paragraph refers to an act______
A．on purpose                      B．without realization
C．in secret                       D．with care
67．Young people addicted to the use of Facebook______．
A．a(chǎn)re good at dealing with the social relationships and concentrate on their study
B．have high spirits and positive attitudes towards their life and work
C．have been influenced mentally in the aspects of behaviors and habits
D．a(chǎn)re always in bad mood and have poor performance in every respect
68．Through the situation of today's older workers in their 20s, it can be inferred that______．
A．the employers will not accept young people's sending text messages
B．a(chǎn) cellphone is a must for today's older workers instead of young people
C．the employers prefer older workers to young people
D．the employers will find it hard to control the interaction among young people
69． Mr． Gallagher reminds us that the students in the past and those today______．
A．like to break rules and have the same means of sending messages
B．a(chǎn)re alwa)-s the big problem for the educators and their parents
C．like sending text messages but those today do it in a more secret and skillful way  
D．cannot live without a ceUphone
70．What's the best title of the passage?
A．Teenagers and CeLl．phones         B．Teenagers' Texting Addiction
C．Employers and Teenagers              D．Teenagers' Education    

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科目：高中英語 來源：2013屆浙江省溫嶺中學(xué)高三沖刺模擬考試英語試卷（帶解析） 題型：閱讀理解

WASHINGTON---Think you’re savvy about food safety? That you wash your hands well, scrub away germs, cook your meat properly?
Guess again.
Scientists put cameras in the kitchens of 100 families in Logan, Utah. What was caught on tape in this middle-class, well-educated college town suggests why food poisoning hits so many Americans.
People skipped soap when hand-washing. Used the same towel to wipe up raw meat juice as to dry their hands. Made a salad without washing the lettuce. Undercooked the meat loaf. One even tasted the marinade in which bacteria-ridden raw fish had soaked.
Not to mention the mom who handled raw chicken and then fixed her infant a bottle without washing her hands.
Or another mom who merely rinsed(沖洗) her baby’s juice bottle after it fell into raw eggs---no soap against the salmonella(沙門氏菌) that can lurk(潛伏) in eggs.
“Shocking,” was Utah State University nutritionist Janet Anderson’s reaction.
Specialists call this typical of the average U.S. household: Everybody commits at least some safety sins(罪惡) when they are hurried, distracted by fussy children or ringing phones, simply not thinking about germs. Even Anderson made changes in her kitchen after watching the tapes.
The Food and Drug Administration funded Anderson’s $50,000 study to detect how cooks slip up. The goal is to improve consumers’ knowledge of how to protect themselves from the food poisoning that strikes 76 million Americans each year.
“One of the great barriers in getting people to change is they think they’re doing such a good job already,” said FDA consumer research chief Alan Levy.
Surveys show most Americans blame restaurants for food-borne illnesses. Asked if they follow basic bacteria-fighting tips---listed on the Internet at www.fightbac.org---most insist they’re careful in their kitchens.
Levy says most food poisonings probably occur at home. The videotapes suggest why. People have no idea that they’re messing up, Anderson said. “You just go in the kitchen, and it’s something you don’t think about.”
She described preliminary(初步的) study results at a food meeting last week. Having promised the families anonymity, she didn’t show the tapes.
For $50 and free groceries, families agreed to be filmed. Their kitchens looked clean and presumably(perhaps) they were on their best behavior, but they didn’t know it was a safety study. Hoping to see real-life hygiene, scientists called the experiment “market research” on how people cooked a special recipe.
Scientists bought ingredients for a salad plus either Mexican meat loaf, marinaded halibut or herb-breaded chicken breasts with mustard sauce---recipes designed to catch safety slip-ups.
Cameras started rolling as the cooks put away the groceries.
There was mistake No. 1: Only a quarter stored raw meat and seafood on the refrigerator’s bottom shelf so other foods don’t get contaminated(污染) by dripping juices.
Mistake No. 2: Before starting to cook, only 45 percent washed their hands. Of those, 16 percent didn’t use soap. You’re supposed to wash hands often while cooking, especially after handling raw meat. But on average, each cook skipped seven times that Anderson said they should have washed. Only a third consistently used soap---many just rinsed and wiped their hands on a dish towel. That dish towel became Anderson’s nightmare. Using paper towels to clean up raw meat juice is safest. But dozens wiped the countertop(臺面板) with that cloth dish towel---further spreading germs the next time they dried their hands.
Thirty percent didn’t wash the lettuce; others placed salad ingredients on meat-contaminated counters.
Scientists checked the finished meal with thermometers, and Anderson found “alarming” results: 35 percent who made the meat loaf undercooked it, 42 percent undercooked the chicken and 17 percent undercooked the fish.
Must you use a thermometer? Anderson says just because the meat isn’t pink doesn’t always mean it got hot enough to kill bacteria.
Anderson’s study found gaps in food-safety campaigns. FDA’s “Fight Bac” antibacterial program doesn’t stress washing vegetables. Levy calls those dirty dish towels troubling; expect more advice stressing paper towels.
Anderson’s main message: “If people would simply wash their hands and clean food surfaces after handling raw meat, so many of the errors would be taken care of.”
【小題1】Where did this article most likely come from?

A．The Internet. B．A newspaper.C．A Textbook.D．A brochure.
【小題2】 What is the purpose of Paragraphs 4 through 6?
A．To present the author’s opinion about the study.
B．To explain how the study was conducted.
C．To state the reason for the food safety study.
D．To describe things observed in the study.
【小題3】 What prevents many Americans practicing better food safety in their kitchen?
A．They don’t trust the Food and Drug Administration.
B．They’ve followed basic bacteria-fighting tips on the Internet.
C．They think they are being careful enough already.
D．They believe they are well-informed and well-educated enough.
【小題4】 Which of the following would prevent most cases of food poisoning in the home?
A．Washing hands and cleaning surfaces after handling raw meat.
B．Strictly following recipes and cooking meat long enough.
C．Storing raw meat on the bottom shelf in the refrigerator.
D．Using paper towels t clean up raw meat juice.
【小題5】 What is the main purpose of this article?
A．To discourage people from cooking so much meat at home.
B．To criticize the families who participated in the study.
C．To introduce the Food and Drug Administration’s food safety campaigns.
D．To report the results of a study about the causes of food poisoning.

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科目：高中英語 來源：2012-2013學(xué)年浙江省高三沖刺模擬考試英語試卷（解析版） 題型：閱讀理解

WASHINGTON---Think you’re savvy about food safety? That you wash your hands well, scrub away germs, cook your meat properly?

Guess again.

Scientists put cameras in the kitchens of 100 families in Logan, Utah. What was caught on tape in this middle-class, well-educated college town suggests why food poisoning hits so many Americans.

People skipped soap when hand-washing. Used the same towel to wipe up raw meat juice as to dry their hands. Made a salad without washing the lettuce. Undercooked the meat loaf. One even tasted the marinade in which bacteria-ridden raw fish had soaked.

Not to mention the mom who handled raw chicken and then fixed her infant a bottle without washing her hands.

Or another mom who merely rinsed(沖洗) her baby’s juice bottle after it fell into raw eggs---no soap against the salmonella(沙門氏菌) that can lurk(潛伏) in eggs.

“Shocking,” was Utah State University nutritionist Janet Anderson’s reaction.

Specialists call this typical of the average U.S. household: Everybody commits at least some safety sins(罪惡) when they are hurried, distracted by fussy children or ringing phones, simply not thinking about germs. Even Anderson made changes in her kitchen after watching the tapes.

The Food and Drug Administration funded Anderson’s $50,000 study to detect how cooks slip up. The goal is to improve consumers’ knowledge of how to protect themselves from the food poisoning that strikes 76 million Americans each year.

“One of the great barriers in getting people to change is they think they’re doing such a good job already,” said FDA consumer research chief Alan Levy.

Surveys show most Americans blame restaurants for food-borne illnesses. Asked if they follow basic bacteria-fighting tips---listed on the Internet at www.fightbac.org---most insist they’re careful in their kitchens.

Levy says most food poisonings probably occur at home. The videotapes suggest why. People have no idea that they’re messing up, Anderson said. “You just go in the kitchen, and it’s something you don’t think about.”

She described preliminary(初步的) study results at a food meeting last week. Having promised the families anonymity, she didn’t show the tapes.

For $50 and free groceries, families agreed to be filmed. Their kitchens looked clean and presumably(perhaps) they were on their best behavior, but they didn’t know it was a safety study. Hoping to see real-life hygiene, scientists called the experiment “market research” on how people cooked a special recipe.

Scientists bought ingredients for a salad plus either Mexican meat loaf, marinaded halibut or herb-breaded chicken breasts with mustard sauce---recipes designed to catch safety slip-ups.

Cameras started rolling as the cooks put away the groceries.

There was mistake No. 1: Only a quarter stored raw meat and seafood on the refrigerator’s bottom shelf so other foods don’t get contaminated(污染) by dripping juices.

Mistake No. 2: Before starting to cook, only 45 percent washed their hands. Of those, 16 percent didn’t use soap. You’re supposed to wash hands often while cooking, especially after handling raw meat. But on average, each cook skipped seven times that Anderson said they should have washed. Only a third consistently used soap---many just rinsed and wiped their hands on a dish towel. That dish towel became Anderson’s nightmare. Using paper towels to clean up raw meat juice is safest. But dozens wiped the countertop(臺面板) with that cloth dish towel---further spreading germs the next time they dried their hands.

Thirty percent didn’t wash the lettuce; others placed salad ingredients on meat-contaminated counters.

Scientists checked the finished meal with thermometers, and Anderson found “alarming” results: 35 percent who made the meat loaf undercooked it, 42 percent undercooked the chicken and 17 percent undercooked the fish.

Must you use a thermometer? Anderson says just because the meat isn’t pink doesn’t always mean it got hot enough to kill bacteria.

Anderson’s study found gaps in food-safety campaigns. FDA’s “Fight Bac” antibacterial program doesn’t stress washing vegetables. Levy calls those dirty dish towels troubling; expect more advice stressing paper towels.

Anderson’s main message: “If people would simply wash their hands and clean food surfaces after handling raw meat, so many of the errors would be taken care of.”

1.Where did this article most likely come from?

A．The Internet.       B．A newspaper.       C．A Textbook.        D．A brochure.

2. What is the purpose of Paragraphs 4 through 6?

A．To present the author’s opinion about the study.

B．To explain how the study was conducted.

C．To state the reason for the food safety study.

D．To describe things observed in the study.

3. What prevents many Americans practicing better food safety in their kitchen?

A．They don’t trust the Food and Drug Administration.

B．They’ve followed basic bacteria-fighting tips on the Internet.

C．They think they are being careful enough already.

D．They believe they are well-informed and well-educated enough.

4. Which of the following would prevent most cases of food poisoning in the home?

A．Washing hands and cleaning surfaces after handling raw meat.

B．Strictly following recipes and cooking meat long enough.

C．Storing raw meat on the bottom shelf in the refrigerator.

D．Using paper towels t clean up raw meat juice.

5. What is the main purpose of this article?

A．To discourage people from cooking so much meat at home.

B．To criticize the families who participated in the study.

C．To introduce the Food and Drug Administration’s food safety campaigns.

D．To report the results of a study about the causes of food poisoning.

 

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科目：高中英語 來源： 題型：閱讀理解

    It was the summer of 1965. Deluca, then 17, visited Peter Buck, a family friend. Buck asked Deluca about his plans for the future. “I’m going to college, but I need a way to pay for it,” DeLuca recalls saying. “Buck said, ‘You should open a sandwich shop.’”

That afternoon, they agreed to be partners. And they set a goal: to open 32 stores in ten years. After doing some research, buck wrote a check for $1000. DeLuca rented a storefront (店面) in Connecticut, and when they couldn’t cover their start-up costs, Buck kicked in another $1000.

But business didn’t go smoothly as they expected. DeLuca says, “After six months, we were doing poorly, but we didn’t know how badly, because we didn’t have any financial controls.” All he and Buck knew was that their sales were lower than their costs.

DeLuca was managing the store and going to the University of Bridgeport at the same time. Buck was working at his day job as a nuclear physicist in New York. They’d meet Monday evenings and brainstorm ideas for keeping the business running. “We convinced ourselves to open a second store. We figured we could tell the public, ‘We are so successful, we are opening a second store.’” And they did—in the spring of 1966. Still, it was a lot of learning by trial and error.

But the partners’ learn-as-you-go approach turned out to be their greatest strength. Every Friday, DeLuca would drive around and hand-deliver the checks to pay their suppliers. “It probably took me two and a half hours and it wasn’t necessary, but as a result, the suppliers got to know me very well, and the personal relationships established really helped out,” DeLuca says.

And having a goal was also important. “There are so many problems that can get you down. You just have to keep working toward your goal,” DeLuca adds.

DeLuca ended up founding Subway Sandwich, the multimillion-dollar restaurant chain.

48．DeLuca opened the first sandwich shop in order to ____.

       A．support his family

       B．pay for his college education

       C．help his partner expand business

       D．do some research

49．Which of the following is true of Buck?

       A．He put money into the sandwich business.

       B．He was a professor of business administration.

       C．He was studying at the University of Bridgeport.

       D．He rented a storefront for DeLuca.

50．What can we learn about their first shop?

       A．It stood at an unfavorable palce.

       B．It lowered the prices to promote sales.

       C．It made no profits due to poor management

       D．It lacked control over the quality of sandwiches

51．They decided to open a second store because they ___    .

       A．had enough money to do it.

       B．had succeeded in their business

       C．wished to meet the increasing demand of customers

       D．wanted to make believe that they were successful

52．What contribute most to their success according to the author?

       A．Learning by trial and error.  B．Making friends with suppliers.

       C．Finding a good partner.       D．Opening chain stores.

BAC 51—55：DAA

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科目：高中英語 來源：新課標(biāo)2011屆高三上學(xué)期單元測試（3） 題型：閱讀理解

 

       A 17-year-old boy, caught sending text messages in class, was recently sent to the vice principal's office．The vice principal, Steve Gallagher, told the boy he needed to focus on the teach- er, not his cellphone．The boy listened politely and nodded, and that's when Mr．Gallagher noticed the student's fingers moving on his lap．He was texting while being scolded for texting．"It was a subconscious act," says Mr．Gallagher, who took the phone away．"Young people today are con-nected socially from the moment they open their eyes in the moming until they close their eyes at night．It's compulsive．"

       A study this year by psychology students at Covenant College in Lookout Mountain, Ga．, found that the more time young people spend on Facebook, the more likely they are to have lower grades and weaker study habits．Heavy Facebook users show signs of being more sociable, but they are alsomore likely to be anxious, hostile or depressed．

      Almost a quarter of today's teens check Facebook more than 10 times a day, according to a2009 survey by Common Sense Media, a nonprofit group that monitors media's impact on families．Will these young people get rid of this habit once they enter the work force, or will employers cometo see texting and 'social-network checking' as accepted parts of the workday? Think bac．k．Whentoday's older workers were in their 20s, they might have taken a break on the job to call friends andmake after-work plans．In those earlier eras, companies discouraged non-business-related calls, and someone who made personal calls all day risked being fired．It was impossible to imagine the con-stant back-and-forth texting that defines interactions among young people today．Educators are alsobeing asked by parents, students and educational strategists to reconsider their rules．"In past gen-erations, students got in trouble for passing notes in class．Now students are good at texting withtheir phones stiU in their pockets," says 40-year-old Mr．Gallagher, the vice principal,  ”and they're able to communicate with someone one floor down and three rows over．Students are just fun-amentally different today．They will take suspensions rather than give up their phones．"

1.The underlined word“a subconscious act" in the first paragraph refers to an act

       A．on purpose                              B．without realization

       C．in secret                               D．with care

2.Young people addicted to the use of Facebook                ．

       A．a(chǎn)re good at dealing with the social relationships and concentrate on their study

       B．have high spirits and positive attitudes towards their life and work

       C．have been influenced mentally in the aspects of behaviors and habits

       D．a(chǎn)re always in bad mood and have poor performance in every respect

3.Through the situation of today's older workers in their 20s, it can be inferred that        ．

       A．the employers will not accept young people's sending text messages

       B．a(chǎn) cellphone is a must for today's older workers instead of young people

       C．the employers prefer older workers to young people

       D．the employers will find it hard to control the interaction among young people

4.Mr．Gallagher reminds us that the students in the past and ．those today            ．

       A．like to break rules and have the same means of sending messages

       B．a(chǎn)re alwa）-s the big problem for the educators and their parents

       C．like sending text messages but those today do it in a more secret and skillful way

       D．cannot live without a ceUphone

5.What's the best title of the passage?

       A．Teenagers and CeLl．Phones

     B．Teenagers' Texting Addiction

       C．Employers and Teenagers

       D．Teenagers' Education

 

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