2022年考研考博-考博英语-北京体育大学考试全真模拟易错、难点剖析B卷（带答案）
一.综合题(共15题)
1.
单选题
The sound of footsteps on the bare floor （ ）the downstairs neighbors.
问题1选项
A.disturbed
B.interrupted
C.annoyed
凉拌豆皮怎么做好吃D.irritated
【答案】A
【解析】名词辨析题。disturb妨碍，打扰；interrupt打断；annoy打搅，惹恼；irritate激怒。句意：踩在地板上的脚步声打扰了楼下的邻居。选项A符合语境。
2.
单选题
I think I was at school, （ ）I was staying with a friend during the vacation when I heard the news.
问题1选项
A.or el
B.and then
C.or so
D.even so
【答案】A
行纪合同
【解析】词组辨析题。A选项；B选项and then “于是，然后”;C选项or so “大约”; D选项even so “虽然如此，即使如此”。根据句意‘当听到这个消息时，我应该是在学校，……在和朋友度假。’应该是表示选择，所以A选项or el “否则,要不然”符合逻辑，正确。
3.
单选题
It is time the nations of the world （ ）a halt to the manufacture of nuclear weapons.
问题1选项
A.would call
B.call
C.called
D.will call
【答案】C
【解析】考查固定用法。It is time( that) sb. did sth.意为“是做某事的时候了...”。句意：世界各国是时候停止制造核武器了。所以选项C正确。
4.
单选题
No Tobacco Day is the day when the World Health Organization （ ）to people to stop using tobacco products.
问题1选项
A.asks
B.applies
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C.appeals
D.urges
【答案】C
月亮的梦【解析】考查固定搭配。appeal to sb. to do sth.意为“呼吁/恳请某人做某事”。句意：无烟日是世界卫生组织呼吁人们停止使用烟草制品的日子。选项C正确。选项A和D后面直接接sb.，不接介词to；选项B的用法是apply to sb. for sth.，意为“向某人申请...”。所以只有选项C正确。
5.
单选题
Not until the game had begun （ ）at the sports ground.
问题1选项
A.had he arrived
B.would he have arrived
C.did he arrive
D.should he have arrived
【答案】C
【解析】语法（倒装结构和时态）题。Not until表示否定意义，位于句首时，主句部分需要部分倒装。从句中的谓语动词had begun为过去完成时，主句中的谓语动词为一般过去时，用来强调从句谓语动词的动作发生在主句谓语动词表示的动作之前，所以C选项正确。
6.
单选题
Why does cream go bad faster than butter? Some rearchers think they have the answer, and it comes down to the structure of the food, not its chemical composition—a fi
国际工人协会nding that could help rid some procesd foods of chemical prervatives.
Cream and butter contain pretty much the same substances, so why cream should sour much faster has been a mystery. Both are emulsions—tiny globules （小球体）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 drift about in a a of water. In butter, globules of a watery solution are locked away in a a of fat. The bacteria which make the food go bad prefer to live 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 reverd, the bacteria are locked away in compartments buried deep in the a of fat. Trapped in this way, individual colonies cannot spread and rapidly run out of nutrients. They also slowly poison themlves with their waste products. “In butter, you get a lf-limiting system which stops the hotelier growing.” Says Brocklehurst.
The rearchers are already working with food companies keen to e if their products can be made resistant to bacterial attack through alterations to the food’s structure. Brocklehurst believes it will be possible to make the emulsions ud 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.
1.The significance of Brocklehurst’s rearch is that（ ）.
2.According to the rearchers, cream sours faster than butter becau bacteria
（ ）.
3.According to Brocklehurst, we can keep cream fresh by
（ ）.
4.The word ‘‘colonies’’ refers to
（ ）.
5.Commercial application of the rearch finding will be possible if salad cream can be made resistant to bacterial attack（ ）.
问题1选项
A.it suggested a way to keep some foods fresh without prervatives
B.it discovered tiny globules in both cream and butter.
C.it revealed the cret of how bacteria multiply in cream and butter.
D.it found that cream and butter share the same chemical composition
问题2选项
A.are more evenly distributed in cream
B.multiply 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
问题3选项
A.removing its fat
B.killing the bacteria
C.reducing its water content
D.altering its structure
镜子窝
问题4选项
A.tiny globules
B.bacteria communities
C.watery regions
D.little compartment
问题5选项
A.by varying its chemical composition
B.by turning it into a solid hump
C.while keeping its structure unchanged
D.while retaining its liquid form
数学泰斗【答案】第1题:A
第2题:B
刘继卣国画作品图
第3题:D
第4题:B
第5题:D
【解析】1.细节事实题。根据文章第二段，“Brocklehurst, who led the investigation.”，可知对于为什么奶油比黄油坏的问题的研究是由Brocklehurst主导的。又根据文章第一段，“a finding that could help rid some procesd foods of chemical prervatives.”，可知对这一问题研究的结果和发现，有助于帮助去除一些加工食品中的化学防腐剂。可判断出Brocklehurst的研究的意义在于提供了一种可以不使用防腐剂而使某些食品保持新鲜的方法。因此选项A符合题意。
2.细节事实题。根据文章第三段，“In cream, fatty globules drift about in a a of water. In butter, globules of a watery solution are locked away in a a of fat. The bacteria which make the food go bad prefer to live in the watery regions of the mixture.”，可知在奶油中，脂肪球在水中漂浮。在黄油中，水样溶液的小球被锁在脂肪中。而使食物变坏的细菌更喜欢生活在混合物的含水区域。可判断出在奶油中，细菌更容易在这种混合物中生存繁殖，所以奶油会更快变质。因此选项B符合题意。
