[单项选择]Fried foods have long been frowned upon. Nevertheless, the skillet(平底煎锅) is about our handiest and most useful piece of kitchen equipment. Sturdy lumberjacks(伐木工) and others engaged in active labor requiring 4,000 calories per day or more will take approximately one-third of their rations prepared in this fashion. Meat, eggs, and French toast cooked in this way are served in millions of homes daily. Apparently the consumers are not beset with more signs of indigestion than afflict those who insist upon broiling, roasting, or boiling. Some years ago one of our most eminent physiologists investigated the digestibility of fried potatoes. He found that the pan variety was more easily broken down for assimilation than when deep fat was employed. The latter, however, dissolved within the alimentary tract more readily than the boiled type. Furthermore, he learned, by watching the progress of the contents of the rate of digestion. Now all this is quite in contrast with "authority." Volumes hav
A. it is easily prepared
B. people engaged in active labor need the calories that fat supplies
C. it is healthful
D. it is easily digested

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[单项选择]Fried foods have long been frowned upon. Nevertheless, the skillet(平底煎锅) is about our handiest and most useful piece of kitchen equipment. Sturdy lumberjacks(伐木工) and others engaged in active labor requiring 4,000 calories per day or more will take approximately one-third of their rations prepared in this fashion. Meat, eggs, and French toast cooked in this way are served in millions of homes daily. Apparently the consumers are not beset with more signs of indigestion than afflict those who insist upon broiling, roasting, or boiling. Some years ago one of our most eminent physiologists investigated the digestibility of fried potatoes. He found that the pan variety was more easily broken down for assimilation than when deep fat was employed. The latter, however, dissolved within the alimentary tract more readily than the boiled type. Furthermore, he learned, by watching the progress of the contents of the rate of digestion. Now all this is quite in contrast with "authority." Volumes hav
A. why the skillet is a handy piece of kitchen equipment
B. how the experts can mislead the public in the area of food preparation
C. the digestibility of fried foods
D. why fried foods have long been frowned upon

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[单项选择]Passage 3

Fried foods have long been frowned upon. Nevertheless, the skillet is about our handiest and most useful piece of kitchen equipment. Stalwart lumberjacks and others engaged in active labor requiring 4,000 calories per day or more will take approximately one-third of their rations prepared in this fashion. Meat, eggs, and French toast cooked in this way are served in millions of homes daily. Apparently the consumers are not beset-with more signs of indigestion than afflict those who insist upon broiling, roasting, or boiling. Some years ago one of our most eminent physiologists investigated the digestibility of fried potatoes. He found that the pan variety was more easily broken down for assimilation than when deep fat was employed. The latter, however, dissolved within the alimentary tract more readily than the boiled type. Furthermor
A. why the skillet is a handy piece of kitchen equipment
B. the digestibility of fried foods
C. why fried foods have long been frowned upon
D. methods of preparing foods

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Fried foods have long been frowned upon. Nevertheless, the skillet is about our handiest and most useful piece of kitchen equipment. Stalwart lumberjacks and others engaged in active labor requiring 4,000 calories per day or more will take approximately one-third of their rations prepared in this fashion. Meat, eggs, and French toast cooked in this way are served in millions of homes daily. Apparently the consumers are not beset with more signs of indigestion than afflict those who insist upon broiling, roasting, or boiling. Some years ago one of our most eminent physiologists investigated the digestibility of fried potatoes. He found that the pan variety was more easily broken down for assimilation than when deep fat was employed. The latter, however, dissolved within the alimentary tract more readily than the boiled type. Furthermore, he learned, by watchi
A. why the skillet is a handy piece of kitchen equipment
B. the digestibility of fried foods
C. why fried foods have long been frowned upon
D. methods of preparing foods

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[简答题]Although religions have long been a part of Chinese culture, religious believers in China have always constituted a small percentage of the population.

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Artificial hearts have long been the stuff of science fiction. In "Robocop", snazzy cardiac devices are made by Yamaha and Jensen, and in "Star Trek", Jean-Luc Picard, captain of the Enterprise, has one implanted in the year 2328. In the present day, however, their history has been more chequered. The first serious attempt to build one happened in the 1980s, when Jarvik-7, made by Robert Jarvik, a surgeon at the University of Utah, captured the world’s attention. But Jarvik-7 was a complicated affair that needed to be connected’ via tubes to machines outside the body. The patient could not go home, nor even turn around in bed. Various other designs have been tried since, but all were seen as temporary expedients intended to tide a patient over until the real thing became available from a human donor.
That may be about to change. This week, America’s Food and Drug Administration gave its approval to a new type of artificial heart made
A. the regulatory approval is limited with respect to the scope of application
B. the life expectancy will not be improved compared with that indicated by the current record
C. America’s Food and Drug’ Administration gave its approval to a new type of artificial heart
D. Doctors will implants the new device in patients whose hearts are about to fail

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