理工類A級-職稱英語深度押題試卷與真題

內(nèi)容概要

　　本套試卷特點：一流的質(zhì)量，編寫組老師多次參與考試的選題、命題、閱卷工作。知識點覆蓋全面，難度貼近真題，適合模擬訓(xùn)練，沖刺實戰(zhàn)之用。綜合了各培訓(xùn)班講課中的精華，重點預(yù)測題型，針對容易失誤、忽略的地方和難點進(jìn)行反復(fù)訓(xùn)練。精選全國職稱英語考試試題，可作為考生復(fù)習(xí)參考標(biāo)準(zhǔn)及練習(xí)自測之用。

書籍目錄

第一部分 職稱英語等級考試介紹及分析
第一章 職稱英語等級考試介紹及備考策略
第二章 職稱英語等級考試試卷分析及答題思路指引
第三章職稱英語等級考試常用詞匯及詞組
第二部分 深度押題試卷及答案解析
全國職稱英語等級考試
理工類A級 深度押題試卷(一)
 深度押題試卷(一)參考答案及解析
全國職稱英語等級考試
理工類A級 深度押題試卷(二)
深度押題試卷(二)參考答案及解析
全國職稱英語等級考試
理工類A級 深度押題試卷(三)
深度押題試卷(三)參考答案及解析
全國職稱英語等級考試
理工類A級 深度押題試卷(四)
深度押題試卷(四)參考答案及解析
第三部分 歷年真題及答案解析
2011年全國職稱英語等級考試?yán)砉ゎ怉級真題
 2011年全國職稱英語等級考試?yán)砉ゎ怉級真題參考答案及解析
2012年全國職稱英語等級考試?yán)砉ゎ怉級真題
 2012年全國職稱英語等級考試?yán)砉ゎ怉級真題參考答案及解析

章節(jié)摘錄

　　Low-salt foods may be harder for some people to like than others， according to a study by a Penn State College of Agricultural Sciences 1 food scientist. The research indicates that genetic factors influence some of the difference in the levels of salt we like to eat.　　Those conclusions are important because recent， well-publicized（大力宣傳的） efforts to　reduce the salt content in food， have left many people struggling to accept food that simply　 does not taste as good to them as it does to others， pointed out John Hayes， lead investigator　on the study.　　Diets high in salt can increase the risk of high blood pressure and stroke. That is why public health experts and food companies are working together on ways to help consumers lower salt intake through foods that are enjoyable to eat.　This study increases understanding of salt preference and consumption.　　The research involved 87 carefully screened participants who sampled salty foods such as soup and chips， on multiple occasions， spread out over weeks. Test subjects were 45 men and 42 women， reportedly healthy， ranging in age from 20 to 40. They rated the intensity of taste on a commonly used scientific scale， ranging from barely detectable to strongest sensation of any kind.　　"Most of us like the taste of salt. However， some individuals eat more salt， both because they like the taste of saltiness more， and also because it is needed to block other unpleasant tastes in food，" said Hayes. "Supertasters， people who experience tastes more tensely， consume more salt than nontasters. Snack foods have saltiness as their primary flavor， and at least for these foods， more is better， so the supertasters seem to like them more. "　　However， supertasters also need higher levels of salt to block unpleasant bitter tastes in foods such as cheese， Hayes noted. "For example， cheese is a wonderful blend of dairy flavors from fermented， milk， but also bitter tastes from ripening that are blocked by salt，" he said. "A supertaster finds low-salt cheese unpleasant because the bitterness is too pronounced.　　Hayes cited research done more than 75 years ago by a chemist named Fox and a geneticist named Blakeslee， showing that individuals differ in their ability to taste certain chemicals. As a result， Hayes explained， we know that a wide range in taste acuity exists， and this variation is as normal as variations in eye and hair color.　　……

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