题目内容
（请给出正确答案）
In what way does Sean believe that business is like golf？
A.You cannot achieve your goals without taking risk
B.To do well, you need a combination of ability and ambitio
C.If you do something enough times, you'll eventually be successfu
简答题官方参考答案
（由简答题聘请的专业题库老师提供的解答）
更多“In what way does Sean believe that business is like golf？A.You cannot achieve your goals w”相关的问题
Section B
Directions: This section is to test your ability to understand short conversations. There are 2 recorded conversations in it. After each conversation, there are some recorded questions. The conversations and the questions will be spoken only once. When you hear a question, you should choose the correct answer from the 4 choices marked A, B, C, and D.
听力原文：P: Hello, Jim. Where are you going7
J: Hello, Peter. I am going to the cinema. What about coming with me？
P: No, thanks. I'm going home. My wife's expecting me.
J: What a pity.
P: Do you go to the cinema a lot？
J: Once a week. Most nights I sit at home watch TV.
P: Oh, I see. By the way, where are you going for your holiday this year？
J: I don't know yet. My wife's going to her mother's for a couple of weeks. She lives by the sea, you know.
P: Oh, does she？ That's convenient.
J: Yes, but I want to go to the country.
P: Don't you like the sea？
J: Yes, very much. But I need peace and quiet when I'm on holiday. What are you going to do？
P: Stay at home.
J: A pity !
Q9. Where does Jim prefer to spend his holiday？
(11)
A．His mother-in-law's.
B．A place by the sea.
C．Country.
D．Noisy places.
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--a finding that could help rid some processed foods of chemical preservatives.
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 sea of water. In butter, globules of a watery solution are locked away in a sea 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 reversed, the bacteria are locked away in compartments(隔仓室)buried deep in the sea of fat. Trapped in this way, individual colonies cannot spread and rapidly run out nutrients(养料). They also slowly poison themselves with their waste products. "In butter, you get a self--limiting system which stops the bacteria growing," says Broeklehurst.
The researchers are already working with food companies keen to see 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 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 in into a solid lump.
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
听力原文：P: Hello, Jim. Where are you going？
J: Hello, Peter. I am going to the cinema. What about coming with me？
P: No, thanks. I'm going home. My wife's expecting me.
J: What a pity.
P: Do you go to the cinema a lot？
J: Once a week. Most nights I sit at home watch TV.
P: Oh, I see. By the way, where are you going for your holiday this year？
J: I don't know yet. My wife's going to her mother's for a couple of weeks. She lives by the sea, you know.
P: Oh, does she？ That's convenient.
J: Yes, but I want to go to the country.
P: Don't you like the sea？
J: Yes, very much. But I need peace and quiet when I'm on holiday. What are you going to do？
P: Stay at home.
J: A pity!
(13)
A．His mother-in-law's.
B．A place by the sea.
C．Country.
D．Noisy places.
听力原文：M: Hello, Jane. Where are you going？
W: To the cinema. What about coming with me？
M: No, thanks. I'm going home. My wife's expecting me.
W: What a pity! I believe it's a very good film.
M: Do you go to the cinema a lot？
W: Once a week. Most nights I sit at home and watch telly.
M: Do you know what's on tonight, by any chance？
W: No, I'm sorry I don't. I never read the papers till I get home.
M: Oh, I see. By the way, where are you going for your holidays this year？
W: I don't know yet. My husband's going to his mother's for a couple of weeks. She lives by the sea, you know.
M: Oh, does she？ That's convenient.
W: Yes, but I want to go to the country.
M: Don't you like the sea？
W: Yes, very much. But I need peace and quiet when I'm on holiday. What are you going to do？
M: I'm going to stay at home.
W: Aren't you going to have a holiday abroad this year？
M: No, I want to buy a car, and that's going to take every penny I've got.
How often does the woman go to cinema？
A．Once a week.
B．Many times.
C．Twice a week.
D．Four times a week.
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 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 sea of water. In butter, globules of a watery solution are locked away in a sea 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 reversed, the bacteria are locked away in compartments buried deep in the sea of fat. Trapped in this way, individual colonies cannot spread and rapidly nm out of nutrients. They also slowly poison themselves with their waste products. "In butter, you get a serf-limiting system which stops the bacteria growing," says Brocklehurst.
The researchers already working with food companies keen to see if their products can be made resistant to bacterial attack flux)ugh alterations to the food's structure. Brocklehurst believes it will be possible 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.
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 butut
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
Section B
Directions: This section is to test your ability to understand short conversations. There are 2 recorded conversations in it. After each conversation, there are some recorded questions. The conversations and the questions will be spoken only once. When you hear a question, you should choose the correct answer from the 4 choices marked A, B, C, and D.
听力原文：P: Hello, Jim. Where are you going？
J: Hello, Peter. I am going to the cinema. What about coming with me？
P: No, thanks. I'm going home. My wife's expecting me.
J: What a pity.
P: Do you go to the cinema a lot？
J: Once a week. Most nights I sit at home watch TV.
P: Oh, I see. By the way, where are you going for your holiday this year？
J: I don't know yet. My wife's going to her mother's for a couple of weeks. She lives by the sea, you know.
P: Oh, does she？ That's convenient.
J: Yes, but I want to go to the country.
P: Don't you like the sea？
J: Yes, very much. But I need peace and quiet when I'm on holiday. What are you going to do？
P: Stay at home.
J: A pity!
(6)
A．His mother-in-law's.
B．A place by the sea.
C．Country.
D．Noisy places.
听力原文：W: Hello, Jim. Where are you going？
M: To the cinema. What about coming with me？
W: No, thanks. I'm going home. My friend's expecting me.
M: What a pity. I believe it's a very good film.
W: Do you go to the cinema a lot？
M: Once a week. Most nights I sit at home and watch TV.
W: Oh, I see. By the way, where are you going for your holidays this year？
M: I don't know yet. My wife's going to her mother's for a couple of weeks. She lives by the sea, you know.
W: Oh, does she？ That's wonderful.
M: Yes, and it is very beautiful.
(18)
A．Because she is going home.
B．Because she doesn't like the film.
C．Because she is very busy with her work.
D．Because she doesn't like the man.
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) 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 sea of water. In butter, globules of a watery solution are locked away in a sea 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 reversed, the bacteria are locked away in compartments(密封仓) buried deep 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 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 keen to see 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 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.
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
听力原文：W: Hello, Jim. Where are you going？
M: To the cinema. What about coming with me？
W: No, thanks. I'm going home. My friend's expecting me.
M: What a pity. I believe it' s a very good film.
W: Do you go to the cinema a lot？
M: Once a week. Most nights I sit at home and watch TV.
W: Oh, I see. By the way, where are you going for your holidays this year？
M: I don't know yet. My wife's going to her mother's for a couple of weeks. She lives by the sea, you know.
W: Oh, does she？ That's wonderful.
M: Yes, and it is very beautiful.
8. Why can't the woman go with him？
(15)
A． Because she is going home.
B． Because she doesn't like the film.
C． Because she is very busy with her work.
D． Because she doesn't like the man.
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 sea of water. In butter, globules of a watery solution are locked away in a sea 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 reversed, the bacteria are locked away in compartments (隔仓室) buried deep in the sea of fat. Trapped in this way, individual colonies cannot spread and rapidly run out of nutrients (养料). 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 keen to see 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 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.
第36题：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
警告：系统检测到您的账号存在安全风险
为了保护您的账号安全，请在“简答题”公众号进行验证，点击“官网服务”-“账号验证”后输入验证码“”完成验证，验证成功后方可继续查看答案！
