Mark the letter A, B, C, or D on your answer sheet to indicate the correct answer to each of the following questions.
Mark the letter A, B, C, or D on your answer sheet to show the underlined part that needs correction.
Mark the letter A, B, C, or D on your answer sheet to indicate the underlined sound that is pronounced differently from the rest or the word that differs from the rest in the position of the main stress:
Read the following passage and mark the letter A, B, C, or D to indicate the best option for each of the blanks.
THE FASTEST DINOSAUR
According to computer models that were used to estimate the running speed of dinosaurs, the Tyrannosaurus Rex would have been able to outrun a footballer. The study showed that the dinosaur could reach a top (24)______ of 8 metres a second, which is fractionally faster than the average professional footballer. There has been a lot of controversy (25)______ whether the Tyrannosaurus Rex was a predator or a scavenger; some believe that its highly developed sense of smell indicates that it was scavenger, while others say that its keen eyesight shows that it was a hunter. The (26) ______ group will appreciate the recent study, as a hunter is more likely to require such speed.
The University of Manchester study used a powerful supercomputer to calculatc the running speed of fivc-mcat eating dinosaurs and used data taken dircctly from dinosaur fossils, rather than referring to previous work on modern animals. The Tyrannosaurus Rex, however, was not the fastest dinosaur. A small dinosaur (27) ______ Compsognathus, which was about the size of a chicken, could run at 18 metres a second, which is faster than ostrich, the fastest two-legged animal today. It could run 100 metres in a little over six seconds, which would leave modern Olympic (28) ______ more than a third of the track behind.
Mark the letter A, B, C, or D on your answer sheet to indicate the word(s) CLOSEST in meaning to the underlined word(s) in each of the following questions:
Read the following passage and mark the letter A, B, C or D on your answer sheet to indicate the correct answer to each of the following questions from 31 to 35:
Centuries ago, man discovered that removing moisture from food helped to preserve it, and that the easiest way to do this was to expose the food to sun and wind, In this way the North American Indians produced pemmican (dried meat ground into powder and made into cakes), the Scandinavians made stock fish and the Arabs dried dates and apricots.
All foods contain water - cabbage and other leaf vegetables contain as much as 93% wave, potatoes and other root vegetables 80%, lean meat 75% and fish anything from 80% to 60% depending on how fatty it is. If this water is removed, the activity of the bacteria which cause food to became bad is checked.
Fruit is sun-dried in Asia Minor, Greece, Spain and other Mediterranean countries, and also in California, South Africa and Australia. The methods used carry, but in general the fruit is spread out on trays in drying yards in the hot sun. In order to prevent darkening, pears, peaches and apricots are exposed to the fumes of burning sulphur before drying. Plums for making prunes, and certain varieties of grapes for making raisins and currants, are dipped in an alkaline solution in order to crack the skins of the fruit slightly and remove their wax coating, so increasing the rate of drying.
Nowadays most of foods are dried mechanically; the conventional method of such dehydration is to put food in chambers through which hot air is blown at temperatures of about 1100C at entry to about 450C at exit. This is usual method for drying such things as vegetables, minced meat, and fish.
Liquids such as milk, coffee, tea, soups and eggs may be dried by pouring them over a heated horizontal steel cylinder or by spraying them into a chamber through which a current of hot air passes. In the first case, the dried material is scraped off the roller as a thin film which is then broken up into small, though still relatively coarse flakes. In the second process it falls to the bottom of the chamber as a fine powder. Where recognizable pieces of meat and vegetables are required, as in soup, the ingredients are dried separately and then mixed.
Dried foods take up less-room and weigh less than the same food packed in cans of frozen, and they do not need to be stored in special conditions. For these reasons they are invaluable to climbers, explorers and soldiers in battle, who have little storage space. They are also popular with housewives because it takes so little time to cook them.
From Practical Faster Reading by Gerald Mosback and Vivien Mosback, CUP
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Read the following passage and mark the letter A, B, C, or D on your answer sheet to indicate the correct answer to each of the questions
Plants and animals will find it difficult to escape from or adjust to the effects of global warming. Scientists have already observed shifts in the lifecycles of many plants and animals, such as flowers blooming earlier and birds hatching earlier in the spring. Many species have begun shifting where they live or their annual migration patterns due to warmer temperatures.
With further warming, animals will tend to migrate toward the poles and up mountainsides toward higher elevations. Plants will also attempt to shift their ranges, seeking new areas as old habitats grow too warm. In many places, however, human development will prevent these shifts. Species that find cities or farmland blocking their way north or south may become extinct. Species living in unique ecosystems, such as those found in polar and mountaintop regions, are especially at risk because migration to new habitats is not possible. For example, polar bears and marine mammals in the Arctic are already threatened by dwindling sea ice but have nowhere farther north to go.
Projecting species extinction due to global warming is extremely difficult. Some scientists have estimated that 20 to 50 percent of species could be committed to extinction with 2 to 3 Celsius degrees of further warming. The rate of warming, not just the magnitude, is extremely important for plants and animals.
Some species and even entire ecosystems, such as certain types of forest, may not be able to adjust quickly enough and may disappear. Ocean ecosystems, especially fragile ones like coral reefs, will also be affected by global warming. Warmer ocean temperatures can cause coral to “bleach”, a state which if prolonged will lead to the death of the coral. Scientists estimate that even 1 Celsius degree of additional warming could lead to widespread bleaching and death of coral reefs around the world. Also, increasing carbon dioxide in the atmosphere enters the ocean and increases the acidity of ocean waters. This acidification further stresses ocean ecosystems.
From "Global Warming" by Michael Mastrandrea and Stephen H. Schneider
