阅读理解

阅读下列短文，然后从各题所给的四个选项(A、B、C和D)中，选出最佳选项。

Why does cream go bad faster than butter? Some researchers think they have the answer, and it comes down to the structure (结构) of the food, not its chemical composition (成分)a finding that could help break away from some chemicals. Cream and butter contain pretty much the same things, so why cream should go bad much faster has been a problem. Both are small globules (小球) of one liquid spread throughout another. The difference lies in what's in the globules and what's in the surrounding liquid, says Brocklehurst, who led the research. In cream, fatty globules drift about in a sea of water. In butter, globules of a watery road are locked away in a sea of fat. The bacteria (细菌) which make the food go bad prefer to live in the watery areas of the mixture. “This means that in cream, the bacteria are free to grow throughout the mixture,” he says. When in butter, the bacteria are locked away in locked places buried deep in the sea of fat. Trapped in this way, those colonies cannot spread and rapidly run out. They also slowly poison themselves with their waste products. “In butter, you get a self - limiting system which stops the bacteria growing,” says Brocklehurst. The researchers are already working with food companies eager to see if their products can be made to stand bacterial attack through changes of the foods' structure. Brocklehurst believes it will be possible to make something used in salad cream for instance, more like that in butter. The key will be to do this while keeping the salad cream liquid and not turning it into a solid state.

1．According to the researchers, cream goes bad faster than butter because bacteria ________.

[　　]

A．are stronger in cream

B．increase their number more easily in cream than in butter

C．live on less fat in cream than in butter

D．produce less waste in cream than in butter

2．According to Brocklehurst, we can keep cream fresh by ________.

[　　]

3．The underlined word“colonies” refers to ________.

[　　]

4．Commercial use of the research finding will be possible if salad cream can be made to stand bacterial attack ________.

[　　]

A．by changing its chemical composition

B．by turning it into a solid lump

C．while keeping its structure unchanged

D．while its liquid form remains

1. The importance of Brocklehurst’s research is that _______.

A. it suggested a way to keep some foods fresh without using some chemicals

B. it discovered small globules in both cream and butter

C. it showed the secret of how bacteria increase in cream and butter

D. it found that cream and butter share the same chemical composition

2. According to the researchers, cream goes bad faster than butter because bacteria _______.

A. are stronger in cream

B. increase their number more easily in cream than in butter

C. live on less fat in cream than in butter

D. produce less waste in cream than in butter

3. According to Brocklehurst, we can keep cream fresh by _______.

A. removing its fat　　　　　　　　　　　　　　　　　　 B. killing the bacteria

C. reducing its water　　　　    　　　　　　　　　　 D. changing its structure

4. The underlined word “colonies” refers to _______.

A. tiny globules　　　　　　　　　　　　　　　　　　　　 B. watery regions

C. bacteria society　　　　　　　　　　　　　　　　　　 D. little departments

5. Commercial(商业的) use of the research finding will be possible if salad cream can be made to stand bacterial attack _______.

A. by changing its chemical composition

B. by turning it into a solid lump

C. while keeping its structure unchanged

D. while its liquid form remains

Why does cream go bad faster than butter? Some researchers think they have the answer, and it comes down to the structure of the food, not its chemical composition(成分)—a finding that could help break away from some chemicals. Cream and butter contain pretty much the same things, so why cream should go bad much faster has been a problem. Both are small globules(液滴) of one liquid spread throughout another. The difference lies in what’s in the globules and what’s in the surrounding liquid, says Brocklehurst, who led the research. In cream, fatty globules drift about in a sea of water. In butter, globules of a watery road are locked away in a sea of fat. The bacteria(细菌) which make the food go bad prefer to live in the watery areas of the mixture. “This means that in cream, the bacteria are free to grow throughout the mixture, ” he says. When in butter, the bacteria are locked away in locked places buried deep in the sea of fat. Trapped in this way, those colonies cannot spread and rapidly run out. They also slowly poison themselves with their waste products. “In butter, you get a self-limiting system which stops the bacteria growing, ” says Brocklehurst. The researchers are already working with food companies eager to see if their products can be made to stand bacterial attack through changes of the food’s structure. Brocklehurst believes it will be possible to make something used in salad cream for instance, more like that in butter. The key will be to do this while keeping the salad cream liquid and not turning it into a solid state.

1. The importance of Brocklehurst’s research is that _______.

A. it suggested a way to keep some foods fresh without using some chemicals

B. it discovered small globules in both cream and butter

C. it showed the secret of how bacteria increase in cream and butter

D. it found that cream and butter share the same chemical composition

2. According to the researchers, cream goes bad faster than butter because bacteria _______.

A. are stronger in cream

B. increase their number more easily in cream than in butter

C. live on less fat in cream than in butter

D. produce less waste in cream than in butter

3. According to Brocklehurst, we can keep cream fresh by _______.

A. removing its fat　　　　　　　　　　　　　　　　　　 B. killing the bacteria

C. reducing its water　　　　    　　　　　　　　　　 D. changing its structure

4. The underlined word “colonies” refers to _______.

A. tiny globules　　　　　　　　　　　　　　　　　　　　 B. watery regions

C. bacteria society　　　　　　　　　　　　　　　　　　 D. little departments

5. Commercial(商业的) use of the research finding will be possible if salad cream can be made to stand bacterial attack _______.

A. by changing its chemical composition

B. by turning it into a solid lump

C. while keeping its structure unchanged

D. while its liquid form remains

The people below are all looking for a hotel in Scotland for their holidays. After the description of these people, there is information about six Scotland hotels A-F. Decide which hotel would be most suitable for the people mentioned in questions 1-5 and then mark the correct letter(A-F) on your answer sheet. There is one extra paragraph about one hotel which you don’t need to use.

    1．Two women friends who want to do several all-day hikes in the mountains during the spring. They like a place with traditional decorations and superb views

    2．A woman with two children aged six and ten, who will spend July in Scotland. The children are interested in animals and plants and the mother enjoys fashions.

    3．A handicapped lawyer who must use a wheelchair but drives her own car. She enjoys concerts, museums, fine architecture and swimming. She will spend the first two weeks of October in Scotland.

    4．A writer, a teacher and their one-year-old daughter. They want to be in a quiet place during August. They enjoy good food, and like to take long walks(the baby rides in a back-pack).

    5．An old couple, aged 65 and 68. They love mountain scenery and still take easy walks by the lakeside when they can. They hope to enjoy fresh air and some relaxing activities.

       A．Edinburgh. Post House

    A popular base for visitors to Edinburgh, this fine hotel stands next to the zoological Gardens within easy reach of the many famous sights, shops and entertainments of one of Europe’s most elegant capitals.

       B．Gatehouse of Fleet. Cally Hotel

    This impressive hotel, well-known for its good Scottish cooking, is an ideal choice for a relaxing family holiday. Set in 100 acres of private grounds, the Cally, a former stately home, has something for everyone including its own fishing lake, outdoor heated swimming pool, green lawn, tennis court, children’s playground and sauna baths.

       C．Glenborrodale. Glenborrodale Castle Hotel

    There can be few better places for a refreshing holiday than this picturesque hotel set in its own 120 acres of beautiful countryside by charming Lake Sunart on the Ardnamurchan Peninsular（半岛）. Boating and fishing are both available here.

       D．Inverness. Royal Hotel!     

    A unique feature of the Royal is its fine collection of antique furniture, china and glass. This friendly comfortable hotel, a favourite meeting place for the townspeople, is an excellent base for getting to know the Highlands-Lake Ness, Great Gien and Culloden Moor are all within easy reach.

       E．Peebles. Tontine Hotel

    The Tontine had a fascinating beginning-it was built in 1808. This homely hotel has been extended to make it a really comfortable base for exploring the Tweed Valley and the attractive Lowland country.

       F．North Berwick. Marine Hotel

This fine hotel overlooks the famous West Links golf course and is close to several sandy beaches. The Marine has its own open-air swimming pool and putting green as well as tennis courts, squash courts and saunas. Edinburgh, well-know for its art festivals, is only some 24 miles away.