31. What’s the author’s purpose in writing this passage?
A) To show the inability of trains to compete with planes with respect to speed and convenience.
B) To stress the influence of the automobile on America’s standard of convenience.
C) To emphasize the function of travel agencies in market promotion.
D) To illustrate the important role of persuasive communiation in changing consum-er attitudes.
32. It can be inferred from the passage that the drop in Amtrak ridership was due to the fact that ______ .
A) trains were not suitable for short distance passenger transportation
B) trains were not the fastest and most convenient form of transportation
C) trains were not as fast and convenient as they used to be
D) trains could not compete with planes in terms of luxury and convenience
33. To encourage consumers to travel by train，DDB Needham emphasized ______ .
A) the freedom and convenience provided on trains
B) the practical aspests of travel
C) the adventurous aspects of train trips
D) the safety and cleanliness of train trips
34. The train ads were placed among family - oriented TV programs involv ing nature and America because ______ .
A) they could focus on meaningful travel experiences
B) they could increase the effectiveness of the TV programs
C) their profits could be increased by some 15 percent
D) most travel - lovers and nervous fliers were believed to be among the audiences
35. According to the passage，the Empire Builder enjoyed an increase in ridership and profits because ______ .
A) the attractiveness of its name and route was effectively advertised
B) it provided an exciting travel experience
C) its passengers could enjoy the great western outdoors
D) it was widely advertised in newspapers and magazines in Chicago and Seattle
Questions 36 to 40 are based on the following passage:
Why does cream go bad faster than butter? Some researchers think they the answer， and it comes down to the structure of the food， not its chemical composition - a finding that could help rid some processed foods of chemical preservatives.C ream and butter contain pretty much the same substances， so why cream should sou r muchfaster has been a mystery.Both are emulsions - tiny globules(小球) of one liquid evenly distributed throughout another.The difference lies in what’s in the
globules and what’s in the surrounding liquid， says Brocklehurst，who led the investigation.In cream， fatty globules and what’s in the surround ing liquid，says Brocklehurst， who led the investigation.In cream， fatty globul es drift about in a sea of water.In butter， globules of a watery solution are l ocked away in a sea of fat.The bacteria which make the food go bad prefer to li ve in the watery regions of the mixture.” This means that in cream， the bacteria are free to grow throughout the mixture，” he says.When the situation is revers ed， the bacteria are locked away in compartments (密封倉) buried dee p in the sea of fat.Trapped in this way， individual colonies cannot spread and rapidly run out of nutrients.They
also slowly poison themselves with their wast e products.” In butter，you get a self - limiting system which stops the bacteri a growing，” says Brocklehurst.The researchers are already working with food com panies keen to see if their products can be made resistant to bacterial attack t hrough alterations to the food’s structure.Brocklehurst believes it will be pos sible to make the emulsions 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 lump.
36. The significance of Brocklehurst’s research is that ______ .
A) it suggested a way to keep some foods fresh without preservatives
B) it discovered tiny globules in both cream and butter
C) it revealed the secret of how bacteria multiply in cream and butter
D) it found that cream and butter share the same chemical composition
37. According to the researchers.cream sours faster than butter because bacteria_____ .
A) are more evenly distributed in cream
B) multiply more easily in cream than is butter
C) live on less fat in cream than in butter
D) produce less waste in cream t han in butter
38. According to Brocklehurst，we can keep cream fresh by ______ .
A) removing its fat B) killing the bacteria
C) reducing its water content D) altering its structure
39. The word“colonies”(Line 2，Para.4) refers to ______ .
A) tiny globulesB) watery regions
C) bacteria communities D) little compartments
40. Commercial application of the research finding will be possible if s alad cream can be made resistant to bacterial attack ______ .
A) by varying its chemical compositionB) by turning it into a solid lump
C) while keeping its structure unchanged D) while retaining its liquid form
A) To show the inability of trains to compete with planes with respect to speed and convenience.
B) To stress the influence of the automobile on America’s standard of convenience.
C) To emphasize the function of travel agencies in market promotion.
D) To illustrate the important role of persuasive communiation in changing consum-er attitudes.
32. It can be inferred from the passage that the drop in Amtrak ridership was due to the fact that ______ .
A) trains were not suitable for short distance passenger transportation
B) trains were not the fastest and most convenient form of transportation
C) trains were not as fast and convenient as they used to be
D) trains could not compete with planes in terms of luxury and convenience
33. To encourage consumers to travel by train，DDB Needham emphasized ______ .
A) the freedom and convenience provided on trains
B) the practical aspests of travel
C) the adventurous aspects of train trips
D) the safety and cleanliness of train trips
34. The train ads were placed among family - oriented TV programs involv ing nature and America because ______ .
A) they could focus on meaningful travel experiences
B) they could increase the effectiveness of the TV programs
C) their profits could be increased by some 15 percent
D) most travel - lovers and nervous fliers were believed to be among the audiences
35. According to the passage，the Empire Builder enjoyed an increase in ridership and profits because ______ .
A) the attractiveness of its name and route was effectively advertised
B) it provided an exciting travel experience
C) its passengers could enjoy the great western outdoors
D) it was widely advertised in newspapers and magazines in Chicago and Seattle
Questions 36 to 40 are based on the following passage:
Why does cream go bad faster than butter? Some researchers think they the answer， and it comes down to the structure of the food， not its chemical composition - a finding that could help rid some processed foods of chemical preservatives.C ream and butter contain pretty much the same substances， so why cream should sou r muchfaster has been a mystery.Both are emulsions - tiny globules(小球) of one liquid evenly distributed throughout another.The difference lies in what’s in the
globules and what’s in the surrounding liquid， says Brocklehurst，who led the investigation.In cream， fatty globules and what’s in the surround ing liquid，says Brocklehurst， who led the investigation.In cream， fatty globul es drift about in a sea of water.In butter， globules of a watery solution are l ocked away in a sea of fat.The bacteria which make the food go bad prefer to li ve in the watery regions of the mixture.” This means that in cream， the bacteria are free to grow throughout the mixture，” he says.When the situation is revers ed， the bacteria are locked away in compartments (密封倉) buried dee p in the sea of fat.Trapped in this way， individual colonies cannot spread and rapidly run out of nutrients.They
also slowly poison themselves with their wast e products.” In butter，you get a self - limiting system which stops the bacteri a growing，” says Brocklehurst.The researchers are already working with food com panies keen to see if their products can be made resistant to bacterial attack t hrough alterations to the food’s structure.Brocklehurst believes it will be pos sible to make the emulsions 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 lump.
36. The significance of Brocklehurst’s research is that ______ .
A) it suggested a way to keep some foods fresh without preservatives
B) it discovered tiny globules in both cream and butter
C) it revealed the secret of how bacteria multiply in cream and butter
D) it found that cream and butter share the same chemical composition
37. According to the researchers.cream sours faster than butter because bacteria_____ .
A) are more evenly distributed in cream
B) multiply more easily in cream than is butter
C) live on less fat in cream than in butter
D) produce less waste in cream t han in butter
38. According to Brocklehurst，we can keep cream fresh by ______ .
A) removing its fat B) killing the bacteria
C) reducing its water content D) altering its structure
39. The word“colonies”(Line 2，Para.4) refers to ______ .
A) tiny globulesB) watery regions
C) bacteria communities D) little compartments
40. Commercial application of the research finding will be possible if s alad cream can be made resistant to bacterial attack ______ .
A) by varying its chemical compositionB) by turning it into a solid lump
C) while keeping its structure unchanged D) while retaining its liquid form