灿烂的语言,只能点缀感情,如果我沉默,代表我真的喜欢你

  26、自由代表的是内心永久的孤独。 、自由代表的是内心永久的孤独。
  27、现实太假,还是自己太傻? 、现实太假,还是自己太傻?
  28、一切因为寂寞,才开始了暧昧。 、一切因为寂寞,才开始了暧昧。
  29、生活的真正意义是:生下来,活下去。 、生活的真正意义是: 生下来,活下去。
  30、年龄不是差距,身高不是距离。 、年龄不是差距,身高不是距离。
  31、人生是一张单程车票,没有后退,没有返回! 、人生是一张单程车票,没有后退,没有返回!
  32、虽然有时候我会心痛,但是我却拥有别人不曾拥有的幸福,所以我知足了! 、虽然有时候我会心痛,但是我却拥有别人不曾拥有的幸福,所以我知足了!
  33、在爱与被爱的选择里,我选择了被爱,错、又能如何? 、在爱与被爱的选择里,我选择了被爱, 又能如何?
  34、在你的世界,没有我的存在,所以你感受不到我内心深处的苍桑! 、在你的世界,没有我的存在,所以你感受不到我内心深处的苍桑!
Passage One Sensory Evaluation of Food A Polish proverb claims that fish, to taste right, should three times?in water, in butter and in wine. The early efforts of the basic scientists in the food industry were directed at improving the preparation, preservation, and distribution of safe and nutritious food. Our memories of certain foodstuffs eaten during the World War II suggest that, although these might have been safe and nutritious, they certainly did not taste right nor were they particularly appetizing in appearance or smell. This neglect of the sensory appeal of foods is happily becoming a thing of the past. Bow, in the book “Principles of Sensory Evaluation of Food,” the authors hope that it will be useful to food technologists in industry and also to others engaged in research into problem of sensory evaluation of foods. An attempt has clearly been make to collect every possible piece of information, which
灿烂的语言,只能点缀感情,如果我沉默,代表我真的喜欢你
might be useful, more than one thousand five hundred references being quoted. As a result, the book seems at first sight to be an exhaustive and critically useful review of the literature. This it certainly is, but this is by no means is its only achievement, for there are many suggestions for further lines of research, and the discursive passages are crisply provocative of new ideas and new ways of looking at established findings. w*w*w*k*s*5*u*c*o*m Of particular interest is the weight given to the psychological aspects of perception, both objectively and subjectively. The relation between stimuli and perception is well covered, and includes a valuable discussion of the uses and disadvantages of the Weber fraction of differences. It is interesting to find that in spite of many attempts to separate and define the modalities of taste, nothing better has been achieved than the familiar classification into sweet, sour salty and bitter. Nor is there as yet any clear-cut evidence of the physiological nature of the taste stimulus. With regard to smell, systems of classification are of little value because of the extraordinary sensitivity of the nose and because the response to the stimulus is so subjective. The authors suggest that a classification based on the size, shape and electronic status of the molecule involved merits further investigation, as does the theoretical proposition that weak physical binding of the stimulant molecule to he receptor site is a necessary part of the mechanism of stimulation. Apart from taste and smell, there are many other components of perception of the sensations from food in the mouth. The basic modalities of pain, cold, warmth and touch, together with vibration sense, discrimination and localization may all play a part, as, of course, does auditory reception of bone-conducted vibratory stimuli from the teeth when eating crisp or crunchy foods. In this connection the authors rightly point out that this type of stimulus requires much more investigation, suggesting that a start might be made by using subjects afflicted with various forms of deafness. It is well-known that extraneous noise may alter discrimination, and the attention of the authors is directed to the work of Prof. H. J. Eysenck on the “stimulus hunger” of extroverts and the “stimulus avoidance” of introverts.

  1.
The reviewer uses a Polish proverb at the beginning of the article in order to
A. introduce, in an interesting manner, the discussion of food. B. show the connection between food and nationality of food. C. indicate that there are various ways to prepare food.
灿烂的语言,只能点缀感情,如果我沉默,代表我真的喜欢你
D. impress upon the reader the food value of fish.
  2. The reviewers appraisal of “Principles of Sensory Evaluation of Food” is one of
A. mixed feelings. B. indifference C. high praise. D. faint praise.
  3. The writer of the article does not express the view, either directly or by implication, that
A. sharply defined classifications of taste are needed. B. more research should be done regarding the molecular constituency of food. C. food values are objectively determined by an expert “smeller”. D. temperature is an important factor in the value of food.
  4. The authors of the book suggest the use of deaf subject because
A. deaf people are generally introversive. B. the auditory sense is an important factor in food evaluation. C. they are more fastidious in their choice of foods. D. All types of subjects should be used.
Vocabulary
  1.
  2.
  3.
  4.
  5.
  6.
  7.
  8.
  9. preservation 保鲜,保存 sensory appeal 感官的魅力 be provocative of 脱颖而出 exhaustive 详尽的,无遗漏的 discursive 推论的 be provocative of 引起……争论/兴趣等的 crisp 有力的,有劲的 perception 感觉,知觉,直觉 modality 方式
modality of taste(味)感觉到
  10. discrimination 鉴别力
  11. localization 地区性,定位

  12. merit 值得……,有……价值
  13. crunchy 嘎吱作响的
灿烂的语言,只能点缀感情,如果我沉默,代表我真的喜欢你

  14. extraneous 外部的
  15. extrovert 外向性格的人
  16. introvert 内项性格的人
难句译注
  1. although these might have been safe and nutritious, they certainly did not taste right nor
were they particularly appetizing in appearance or smell. 【结构简析】 in appearance or smell 应译成:色或香。 【参考译文】 虽然这些饭菜可能是安全又有营养,但是肯定味不正,特别是在色,香上 难以增进食欲。
  2. This it certainly is, but this is by no means is its only achievement, for there are many
suggestions for further lines of research, and the discursive passages are crisply provocative of new ideas and new ways of looking at established findings. 【结构简析】 复合句。This 指前一句内容:书既详细又是对有关食品学的文字做了十分 有用的评论……。 Be provocative of 引起……争论或兴趣。 【参考译文】 确实如此,可是这并不是书的唯一成就,因为书内有许多关于进一步研究 范围的建议。推论性篇章及能令人非常感兴趣的看待现存成果的新观点和新方法。
  3. The relation between stimuli and perception is well covered, and includes a valuable
discussion of the uses and disadvantages of the Weber fraction of differences. Weber fraction 为 Ernest Heinrich Weber 所著,他生于 1795 年,死与 18
  78,是德国生理学 家。 【参考译文】 书中详细论及刺激和感觉的关系。还包括了一篇很有价值的讨论文章:谈 论威伯分数在评价差异上的缺点和实用性。
写作方法和文章大意 这是一篇介绍“感官评价食品的原理“一书的序言。 评者从书的读者对象,书的篇幅到内涵 具体涉及片谈起,从主观到客观论证,采用例子和对比说明。第一段全面介绍,点出此书不 同于过去的书。它们都把重点放在改善准备,保养和销售上。此书信息多,引证参考资料多, 对今后研究有新建议; 对已有成果有新关点。第二段,从客观到主观的论述味觉,嗅觉并加 以对比。第三段从众多其它感觉中,以听觉为重点论证。
灿烂的语言,只能点缀感情,如果我沉默,代表我真的喜欢你
答案详解
  1. A. 以有趣的方式开始介绍食品讨论。文章一开始,评者就用“波兰有一谚语说,鱼,
要想品味正,应游泳三次??在水里游,在油里游和在酒中游。”这是国外广告式论说文经常 才用的一种写作方式。目的是吸引读者,激起他们想读下去的欲望,以达到推广作用。 B. 表明食品和国籍的关系。C. 表明有各种准备食品的方法。 的影响,三项都不对。w*w*w*k*s*5*u*c*o*m
  2. C. 评价高。评论者当然对此书评价极高,这是序言的必然途径。贬的就是批评文章 D. 加深读者对鱼的价值
了。全篇文章也说明这点。
  3. C. 食品价值由专家的嗅觉客观决定。这和第二段后半段的内涵有联系。他说,味道
可分甜,酸,咸辣,而味觉生理性却无明确无误的证据。“至于(嗅觉)闻,由于鼻子特别灵 敏,对外界刺激的反映主观性强,所以任何分类体系均无价值。”作者建议以“大小,形状和涉 及分子电子态为基础的分类值得进一步探讨研究,就像理论性前提一样。刺激物分子和受体 之间弱的物理结合是刺激生理机能的必要组成部分。”这段文章谈到味觉,嗅觉但并没有直接 或间接表达这种观点:食品的价值是通过专家的嗅觉客观判定。 A. 需要明确无误的味觉分类。酸,咸,辣就是味觉的分类。 B. 有关食品分子构成进行 更多研究。文内也讲到有关分子电子态应进一步研究。D. 温度是食品评价中的一个因素。文 内只在第三段提到了“除了味觉,嗅觉外,口中食品还有其他许多种感觉成分,基本为疼,冷, 热,触碰以及震动感,鉴别力和地区性都可能起作用。“作者直接说明热是可能有作用的。
  4. B. 听觉在食品评价中是一个重要因素。这在第三段内提到。除了味觉和嗅觉外,口
中食品还会产生许多其它感觉。基本可分为痛,冷,热,触碰以及震动感,鉴别力和地区性 都可能起作用。就像在吃脆硬或嘎嘎作响的食品时,听觉接受了来自牙齿骨操纵的震动刺激。 在这方面,作者真确指出这种刺激需进行更多探讨研究,建议运用受各种听不见痛苦折磨的 病人作起点研究。众所周知,外部的噪声会改变分辨力和注意力。“这说明 B. 听觉在食品评 价中起着重要作用。是对的。 A. 聋子一般是内项的。 C. 他们在选择食品时很挑剔。D. 各种物体都应当应用。都和 本文无关。
Passage Two Analysis and Interpretation of the News The newspaper must provide for the reader the facts, unalloyed, unslanted, objectively selected
灿烂的语言,只能点缀感情,如果我沉默,代表我真的喜欢你
facts. But in these days of complex news it must provide more; it must supply interpretation, the meaning of the facts. This is the most important assignment confronting American journalism?to make clear to the reader the problems of the day, to make international news as understandable as community news, to recognize that there is no longer any such thing (with the possible exception of such scribbling as society and club news) as “local” news, because any event in the international area has a local reaction in manpower draft, in economic strain, in terms, indeed, of our very way of life. There is in journalism a widespread view that when you embark on interpretation, you are entering choppy and dangerous waters, the swirling tides of opinion. This is nonsense. The opponents of interpretation insist that the writer and the editor shall confine himself to the “facts”. This insistence raises two questions: What are the facts? And: Are the bare facts enough? As to the first query. Consider how a so-called “factual” story cones about. The reporter collects, say, fifty facts; out of these fifty, his space allotment being necessarily restricted, he selects the ten, which he considers most important. This is Judgment Number One. Then he or his editor decides which of these ten facts shall constitute the lead of the piece (This is important decision because many readers do not proceed beyond the first paragraph. ) This is Judgment Number Two. Then the night editor determines whether the article shall be presented on page one, where it has a large impact, or on page twenty-four, where it has little. Judgment Number Three. Thus, in the presentation of a so-called “factual” or “objective” story, at least three judgments are involved. And they are judgments not at all unlike those involved in interpretation, in which reporter and editor, calling upon their general background, and their “news neutralism,” arrive at a conclusion as to the significance of the news. The t
 

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