雅思OG题目转换Test 2

Test 2

LISTENING

SECTION 1 Questions 1-10

Questions 1-6

Complete the notes below.

Write NO MORE THAN TWO WORDS AND/OR A NUMBER for each answer

Questions 7-10

Complete the sentences below.

SECTION 2 Questions 11-20

Questions 11-17

Answer the questions below.

Write NO MORE THAN THREE WORDS for each answer.

Sea Life Centre - information

11 What was the Sea Life Centre previously called? ...........

12 What is the newest attraction called? ...............

13 When is the main feeding time? ..................

14 What can you do with a VIP ticket? ................

15 What special event will the Sea Life Centre arrange for you? ...........

1

16 Where will the petition for animal conservation be sent to? ...........

17 What can you use to test what you have learnt? ............

Questions 18-20

What does the guide say about each attraction?

Choose THREE answers from the box and write the correct letter, A-E, next to

Questions 18-20.

A

B

C

D

E

18

19

20

Aquarium

Crocodile Cave

Penguin Park

Seal Centre

Turtle Town

must not miss

.

.....

…

……………

temporarily closed………

large queues

.....

………………

SECTION 3 Questions 21 -30

Questions 21-22

Choose TWO letters, A-E.

Which TWO subjects did Martina like best before going to university?

A Art

D History

B English

E Science

C French

Questions 23-26

Complete the summary below.

Write NO MORE THAN TWO WORDS for each answer.

George’s experience of university

George is studying Mechanical Engineering which involves several disciplines. He is

finding 23

…………………the most difficult. At the moment, his course is mainly 24

………………He will soon have an assig

nment which involves a study of

and would like less of them.

25…………………………

He thinks there

are too many 26……………………………

Questions 27-30

Choose the correct letter, A, B or C.

27 Martina thinks the students at her university are

A sociable

B intelligent

C energetic

28 George hopes that his tutor will help him

A lose his shyness.

B settle into university.

C get to know his subject better.

29 What does Martina know about her first assignment?

A the topic

B the length

C the deadline

30 George would like to live

A in a hall of residence.

B in a flat on his own.

C with a host family.

SECTION 4 Questions 31-40

Complete the notes below.

Write NO MORE THAN TWO WORDS for each answer.

3

READING

READING PASSAGE 1

You should spend about 20 minutes on Questions 1-13, which are based on Reading

Passage 1 below.

When it comes to celebrating the flavor of food, our mouth gets all the credit. But in

truth, it is the nose that knows.

No matter how much we talk about tasting our favorite flavors, relishing them really

depends on a combined input from our senses that we experience through mouth,

tongue and nose. The taste, texture, and feel of food are what we tend to focus on,

but most important are the slight puffs of air as we chew our food - what scientists call

'retronasal

smell’

.

Certainly, our mouths and tongues have taste buds, which are receptors for the five

basic flavors: sweet, salty, sour, bitter, and umami, or what is more commonly

referred to as savory. But our tongues are inaccurate instruments as far as flavor is

concerned.

They evolved to recognize only a few basic tastes in order to quickly identify toxins,

which in nature are often quite bitter or acidly sour.

All the complexity, nuance, and pleasure of flavor come from the sense of smell

operating in the back of the nose. It is there that a kind of alchemy occurs when we

breathe up and out the passing whiffs of our chewed food. Unlike a hound's skull with

its extra long nose, which evolved specifically to detect external smells, our noses

have evolved to detect internal scents. Primates specialize in savoring the many

millions of flavor combinations that they can create for their mouths.

Taste without retronasal smell is not much help in recognizing flavor. Smell has been

the most poorly understood of our senses, and only recently has neuroscience, led by

Yale University's Gordon Shepherd, begun to shed light on its workings. Shepherd

has come up with the term 'neuroga

stronomy’ to

link the disciplines of food science,

neurology, psychology, and anthropology with the savory elements of eating, one of

the most enjoyed of human experiences.

In many ways, he is discovering that smell is rather like face recognition. The visual

system detects patterns of light and dark and. building on experience, the brain

creates a spatial map. It uses this to interpret the interrelationship of the patterns and

draw conclusions that allow us to identify people and places. In the same way, we use

5

patterns and ratios to detect both new and familiar flavors. As we eat, specialized

receptors in the back of the nose detect the air molecules in our meals. From signals

sent by the receptors, the brain understands smells as complex spatial patterns.

Using these, as well as input from the other senses, it constructs the idea of specific

flavors.

This ability to appreciate specific aromas turns out to be central to the pleasure we

get from food, much as our ability to recognize individuals is central to the pleasures

of social life. The process is so embedded in our brains that our sense of smell is

critical to our enjoyment of life at large. Recent studies show that people who lose the

ability to smell become socially insecure, and their overall level of happiness

plummets.

Working out the role of smell in flavor interests food scientists, psychologists, and

cooks alike. The relatively new discipline of molecular gastronomy, especially, relies

on understanding the mechanics of aroma to manipulate flavor for maximum impact.

In this discipline, chefs use their knowledge of the chemical changes that take place

during cooking to produce eating pleasures that go beyond the 'ordinary'.

However, whereas molecular gastronomy is concerned primarily with the food or

'smell’

molecules, neurogastronomy is more focused on the receptor molecules and

the brain's spatial images for smell. Sm

ell stimuli form what Shepherd terms ‘odor

objects', stored as memories, and these have a direct link with our emotions. The

brain creates images of unfamiliar smells by relating them to other more familiar

smells. Go back in history and this was part of our survival repertoire; like most

animals, we drew on our sense of smell, when visual information was scarce, to

single out prey.

Thus the brain's flavor-recognition system is a highly complex perceptual mechanism

that puts all five senses to work in various combinations. Visual and sound cues

contribute, such as crunching, as does touch, including the texture and feel of food on

our lips and in our mouths. Then there are the taste receptors, and finally, the smell,

activated when we inhale. The engagement of our emotions can be readily illustrated

when we picture some of the wide-ranging facial expressions that are elicited by

various foods - many of them hard-wired into our brains at birth. Consider the

response to the sharpness of a lemon and compare that with the face that is

welcoming the smooth wonder of chocolate. The flavor-sensing system, ever

receptive to new combinations, helps to keep our brains active and flexible. It also

has the power to shape our desires and ultimately our bodies. On the horizon we

have the positive application of neurogastronomy: manipulating flavor to curb our

appetites.

Questions 1-5

Complete the sentences below.

Choose NO MORE THAN TWO WORDS from the text for each answer.

Write your answers in boxes 1-5 on your answer sheet.

1

According to scientists, the term……………………

characterizes the most critical

factor in appreciating flavour.

2

‘Savoury’ is a better

-

known word for……………………………………

.

3

The tongue was originally developed to recognize the unpleasant taste

of………………………………………

4

Human nasal cavities recognize…………………………much better than externa

l

ones.

5

Gordon Shepherd uses the word ‘neurogastronomy’ to draw together a number

of………………………related to the enjoyment of eating.

Questions 6-9

Complete the notes below.

Choose NO MORE THAN TWO WORDS from the text for each answer

Write your answers in boxes 6-9 on your answer sheet.

Questions 10-13

Answer the questions below.

Choose NO MORE THAN ONE WORD from the text for each answer.

Write your answers in boxes 10-13 on your answer sheet.

10

In what form does the brain store 'odor objects’

？

11 When seeing was difficult, what did we use our sense of smell to find?

12 Which food item illustrates how flavour and positive emotion are linked?

7

13 What could be controlled in the future through flavor manipulation?

READING PASSAGE 2

You should spend about 20 minutes on Questions 14-26, which are based on

Reading Passage 2 on the following pages.

Questions 14-19

The text on the following pages has six paragraphs, A-F.

Choose the correct heading for each paragraph from the list of headings (i-ix) below.

Write the correct number, i-ix, in boxes 14-19 on your answer sheet.

14

P

aragraph A

15

P

aragraph B

16

P

aragraph C

17

P

aragraph D

18

Paragraph E

19

Paragraph F

A At first sight it looked like a typical suburban road accident. A Land Rover

approached a Chevy Tahoe estate car that had stopped at a kerb; the Land Rover

pulled out and tried to pass the Tahoe just as it started off again. There was a

crack of fenders and the sound of paintwork being scraped, the kind of minor

mishap that occurs on roads thousands of times every day. Normally drivers get