In seventeenthseventeenth-century century colonial colonial North America, America, all day-to-day day-to-day cooking was done in the fireplace. Generally large, fireplaces were planned for cooking as well as for warmth. Those in the Northeast were usually four or five feet high, and in the South, they were Line often high high enough enough for a person person to walk walk into. into. A heavy timer timer called called the the mantel tree was (5) used as a lintel to support the stonework aove the fireplace opening. This timer might e scorched occasionally, ut it was far enough in front of the rising column of heat to e safe from catching fire. Two ledges ledges were uilt across from each other on the inside inside of the chimney. !n these rested the ends of a "lug pole" from which pots were suspended when cooking. #ood (10) from a freshly cut tree was used for the lug pole, so it would resist heat, ut it had to e replaced fre$uently ecause it dried out and charred, and was thus weakened. Sometimes Sometimes the pole roke and the dinner dinner fell into the fire. #hen iron ecame easier to otain, it was used instead of wood for lug poles, and later fireplaces had pivoting metal rods to hang pots from. %eside the fireplace and uilt as part of it was the oven. It was made like a small, (15) secondary fireplace with a flue leading leading into into the main chimney to draw out smoke. Sometimes the door of the oven faced the room, ut most ovens were uilt with the opening facing into the fireplace. !n aking days &usually once or twice a week' a roaring fire of "oven wood," consisting of rown maple sticks, was maintained in the oven until its walls walls were were e(tremely hot. The emers were later removed, read dough was put into the oven, and the oven was sealed shut until the read was fully aked. Not all aking was done in a ig oven, however. Also used was an iron "ake kettle," which looked like a stewpot on legs and which had an iron lid. This is said to have worked well when it was placed in the fireplace, surrounded y glowing wood emers, with more emers piled on its lid.
11. #hich of the following aspects of domestic life in colonial North America does the passage mainly discuss) &A' *ethods of aking read
&%' +ireplace cooking &' The use of iron kettles in a typical kitchen &' The types of wood used in preparing meals 12. The author mentions the fireplaces uilt in the South to illustrate &A' how the materials used were similar to the materials used in northeastern fireplaces &%' that they served diverse functions &' that they were usually larger than northeastern fireplaces &' how they were safer than northeastern fireplaces 13. The word "scorched" in line is closest in meaning to &A' urned &%' cut &' enlarged 14. The word "it" in line refers to &A' the stonework &' the mantel tree
&' ent
&%' the fireplace opening &' the rising column of heat
15. According to the passage, how was food usually cooked in a pot in the seventeenth century) &A' %y placing the pot directly into the fire &%' %y putting the pot in the oven &' %y filling the pot with hot water &' %y hanging the pot on a pole over the fire 16. The word "otain" in line /0 is closest in meaning to &A' maintain &%' reinforce &' manufacture
&' ac$uire
17. #hich of the following is mentioned in paragraph 0 as a disadvantage of using a wooden lug pole) &A' It was made of wood not readily availale. &%' It was difficult to move or rotate. &' It occasionally roke. &' It ecame too hot to touch. 18. It can e inferred from paragraph 1 that, compared to other firewood, "oven wood" produced &A' less smoke &%' more heat &' fewer emers &' lower flames 19. According to paragraph 1, all of the following were true of a colonial oven 2324T5 &A' It was used to heat the kitchen every day. &%' It was uilt as part of the main fireplace.
&' The smoke it generated went out through the main chimney. &' It was heated with maple sticks. 20. According to the passage, which of the following was an advantage of a "ake kettle") &A' It did not take up a lot of space in the fireplace. &%' It did not need to e tightly closed. &' It could e used in addition to or instead of the oven. &' It could e used to cook several foods at one time.
(BCACD DCBAC) +ungi, of which there are over /66,666 species, including yeasts and other single-celled organisms as well as the common molds and mushrooms, were formerly classified as memers of the plant kingdom. 7owever, in reality they are Line very different from plants and today they are placed in a separate group altogether. (5) The principal reason for this is that none of them possesses chlorophyll, and since they cannot synthesi8e their own carohydrates, they otain their supplies either from the reakdown of dead organic matter or from other living organisms. +urthermore the walls of fungal cells are not made of cellulose, as those of plants are, ut of another comple( sugarlike polymer called chitin, the material from which (10) the hard outer skeletons of shrimps, spiders, and insects are made. The difference etween the chemical composition of the cell walls of fungi and those of plants is of enormous importance ecause it enales the tips of the growing hyphae, the threadlike cells of the fungus, to secrete en8ymes that reak down the walls of plant cells without having any effect on those of the fungus itself. It is these cellulose 9 (15) destroying en8ymes that enale fungi to attack anything made from wood, wood
pulp, cotton, fla(, or other plant material. The destructive power of fungi is impressive. They are a ma:or cause of structural damage to uilding timers, a cause of disease in animals and humans, and one of the greatest causes of agricultural losses. 2ntire crops can e wiped out y fungal (20) attacks oth efore and after harvesting. Some fungi can grow at ; <6 !, while others can grow at -<, so even food in cold storage may not e completely safe from them. !n the other hand, fungi ring aout the decomposition of dead organic matter, thus enriching the soil and returning caron dio(ide to the atmosphere. They also enter into a numer of mutually eneficial relationships with plants and other (25) organisms. In addition, fungi are the source of many of the most potent antiiotics used in clinical medicine, including penicillin.
11. #hat does paragraph / mainly discuss) &A' ifferences etween simply and comple( fungi &%' +unctions of chlorophyll in plants &' +unctions of sugar in the walls of fungal cells &' ifferences etween fungi and plants 12. #hich of the following is mentioned as a ma:or change in how scientists approach the study of fungi) &A' +ungi are no longer classified as plants &%' Some single-cell organisms are no longer classified as fungi. &' New methods of species identification have een introduced &' Theories aout the chemical composition of fungi have een revised. 13. The word "principal" in line < is closest in meaning to
&A' true
&%' main
&' logical
&' ovious
14. According to the passage, how do fungi otain carohydrates) &A' The asor carohydrates from their own cell walls. &%' They synthesi8e chlorophyll to produce carohydrates. &' They produce carohydrates y reaking down chitin. &' They ac$uire carohydrates from other organic matter, oth living and dead. 15. The passage mentions shrimps, spiders, and insects in line /6 ecause their skeletons &A' can e destroyed y fungi &%' have unusual chemical compositions &' contain a material found in the walls of fungal cells &' secrete the same en8ymes as the walls of fungal cells do 16. #hich of the following terms is defined in the passage) &A' "chlorophyll" &line <' &line =' &' "hyphae" &line /0' "en8ymes" &line /1' 17. The word "those" in line /> refers to &A' tips &%' hyphae
&' en8ymes
&%' "polymer" &'
&' walls
18. +ungi have all of the following characteristics 2324T &A' They grow hyphae. &%' secrete en8ymes. &' They synthesi8e cellulose. &' They destroy crops. 19. The word "2ntire" in line /= is closest in meaning to &A' certain &%' whole &' mature
They
&' diseased
20. The passage descries the negative effects of fungi on all the following 2324T &A' uildings &%' animals &' food &' soil 21. The phrase "ring aout" in line 00 is closest in meaning to &A' cause &%' :oin &' take
&' include
22. The passage mentions "penicillin" in line 0 as an e(ample of &A' a medicine derived from plants &%' a eneficial use of fungi
&' a product of the relationship etween plants and fungi &' a type of fungi that grows at e(treme temperatures. (DABDC CDCBD AB)
The *oon, which has undergone a distinct and comple( geological history, presents a striking appearance. The moon may e divided into two ma:or terrains5 the maria &dark lowlands' and the terrace& right highlands'. The contrast in the reflectivity &the capaility Line of reflecting light ' of these two terrains suggested to many early oservers that the two (5) terrains might have different compositions, and this supposition was confirmed y missions to the *oon such as Surveyor and Apollo. !ne of the most ovious differences etween the terrains is the smoothness of the maria in contrast to the roughness of the highlands. This roughness is mostly caused y the aundance of craters? the highlands are completely covered y large craters& greater than >6-<6 km in diameter', while the craters (10) of the maria tend to e much smaller. It is now known that the vast ma:ority of the *oon@s craters were formed y the impact of solid odies with the lunar surface. *ost of the near side of the *oon was thoroughly mapped and studied from telescopic pictures years efore the age of space e(ploration. 2arth-ased telescopes can resolve o:ects as small as a few hundred meters on the lunar surface. lose oservation of (15) craters, comined with the way the *oon diffusely reflects sunlight, led to the understanding that the *oon is covered y a surface layer, or regolith, that overlies the solid rock of the *oon. Telescopic images permitted the cataloging of a ewildering array of land forms. raters were studied for clues to their origin? the large circular maria were
(20) seen. Strange, sinuous features were oserved in the maria. Although various land forms were catalogued, the ma:ority of astronomers@ attention was fi(ed on craters and their origins. Astronomers have known for a fairly long time that the shape of craters changes as they increase in si8e. Small craters with diameters of less than /6-/< km have relatively (25) simple shapes. They have rim crests that are elevated aove the surrounding terrain, smooth, owl-shaped interiors, and depths that are aout one-fifth to onesi(th their diameters. The comple(ity of shape increases for larger craters.
41. #hat does the passage mainly discuss) &A' #hat astronomers learned from the Surveyor and Apollo space missions &%' haracteristics of the ma:or terrains of the *oon &' The origin of the *oon@s craters &' Techni$ues used to catalogue the *oon@s land forms 42. The word undergone in line/ is closest in meaning to &A' altered &%' sustituted &' e(perienced
&' preserved
43. According to the passage, the maria differ from the terrace mainly in terms of &A' age &%' manner of creation &' si8e &' composition
44. The passage supports which of the following statements aout the Surveyor and Apollo missions) &A' They confirmed earlier theories aout the *oon@s surface. &%' They revealed that previous ideas aout the *oon@s craters were incorrect. &' They were unale to provide detailed information aout the *oon@s surface. &' They were unale to identify how the *oon@s craters were made.
45. The word vast in line /6 is closest in meaning to &A' special &%' known &' varied
&' great
46. All of the following are true of the maria 2324T5 &A' They have small craters. &%' They have een analy8ed y astronomers. &' They have a rough te(ture. &' They tend to e darker than the terrace. 47. All of the following terms are defined in the passage 2324T &A' *oon &line/' &%' reflectivity &line1' &' regolith &line/' &' rays &line/=' 48. The author mentions Bwispy marks in line /= as an e(ample of &A' an aspect of the lunar surface discovered through lunar missions &%' a characteristic of large craters &' a discovery made through the use of 2arth-ased telescopes &' features that astronomers oserved to e common to 2arth and the *oon 49. According to the passage, lunar researchers have focused mostly on &A' the possiility of finding water on the *oon &%' the lunar regolith &' cataloging various land formations &' craters and their origins 50. The passage proaly continues with a discussion of &A' the reasons craters are difficult to study &%' the different shapes small craters can have &' some features of large craters &' some difference in the ways small and large craters were formed
(BCDAD CCCDC)
A geyser is the result of underground water under the comined conditions of high temperatures and increased pressure eneath the surface of the 2arth. Since temperature rises aout /C+ for every si(ty feet under the 2arth surface, and pressure increases with depth, water that seeps down in cracks and fissures until it reaches very hot rocks in the 2arth@s interior ecomes heated to a temperature of appro(imately 0=6C+. #ater under pressure can remain li$uid at temperatures aove its normal oiling point, ut in a geyser, the weight of the water nearer the surface e(erts so much pressure on the deeper water that the water at the ottom of the geyser reaches much higher temperatures than does the water at the top of the geyser. As the deep water ecomes hotter, and conse$uently lighter, it suddenly rises to the surface and shoots out of the surface in the form of steam and hot water. In turn, the e(plosion agitates all the water in the geyser reservoir, creating further e(plosions. Immediately afterward, the water again flows into the underground reservoir, heating egins, and the process repeats itself. In order to function, then, a geyser must have a source of heat, a reservoir where water can e stored until the temperature rises to an unstale point, an opening through which the hot water and steam can escape, and underground channels for resupplying water after an eruption. +avorale conditions for geyser e(ist in regions of geologically recent volcanic activity, especially in areas of more than average precipitation. +or the most part, geysers are located in three regions of the world5 New Dealand, Iceland, and the Eellowstone National 4ark area of the Fnited States. The most famous geyser in the world is !ld +aithful in Eellowstone 4ark. !ld +aithful erupts every hour, rising to a height of /0< to /6 feet and e(pelling more than ten thousand gallons during each eruption. !ld +aithful earned its name ecause, unlike most geysers, it has never failed to erupt on schedule even once in eighty years of oservation. 1.Which of the following is the main topic of the passage? A. The l! "aithf#l ge$se% in &ellowstone 'ational (a%) *. The nat#%e of ge$se%s +. The %atio of tempe%at#%e to p%ess#%e in #n!e%g%o#n! wate% ,. -egions of geologicall$ %ecent olcanic actiit$ 2./n o%!e% fo% a ge$se% to e%#pt A. hot %oc)s m#st %ise to the s#%face of the a%th *. wate% m#st flow #n!e%g%o#n! +. it m#st e a wa%m !a$ ,. the ea%th m#st not e %#gge! o% %o)en 3.The wo%! it in pa%ag%aph 1 %efe%s to A. Wate% +. p%ess#%e
*. ,epth ,. #%face 4.As !epth inc%eases A. p%ess#%e inc%eases #t tempe%at#%e !oes not *. tempe%at#%e inc%eases #t p%ess#%e !oes not +. oth p%ess#%e an! tempe%at#%e inc%ease ,. neithe% p%ess#%e no% tempe%at#%e inc%eases 5.Wh$ !oes the a#tho% mention New Zealand an! Iceland in paragraph 4? A. To compa%e a%eas of high olcanic actiit$ *. To !esc%ie the &ellowstone 'ational (a%) +. To p%oi!e eamples of a%eas whe%e ge$se%s a%e locate! ,. To name the two %egions whe%e all ge$se%s a%e fo#n! 6. oe often !oes l! "aithf#l e%#pt? A. e%$ 10 min#tes *. e%$ 60 min#tes +. e%$ 125 min#tes ,. e%$ 170 min#tes 7. The wo%! expelling in pa%ag%aph 4 is closest in meaning to A. eating *. ,ischa%ging +. s#ppl$ing ,. Wasting 8. What !oes the a#tho% mean $ the statement Old Faithful earned its name because, unlike most geysers, it has neer failed to erupt on schedule een once in eighty years of obseration? A. l! faithf#l alwa$s e%#pts on sche!#le *. l! "aithf#l is #s#all$ p%e!ictale +. l! "aithf#l e%#pts p%e!ictal$ li)e othe% ge$se%s ,. l! "aithf#l %eceie! its name eca#se it has een ose%e! fo% man$ $ea%s 9. Acco%!ing to the passage what is %e#i%e! fo% a ge$se% to f#nction? A. A so#%ce of heat a place fo% wate% to collect an opening an! #n!e%g%o#n! channels *. An actie olcano nea%$ an! a wate% %ese%oi% +. +hannels in the a%th an! hea$ %ainfall ,. olcanic actiit$ #n!e%g%o#n! channels an! steam
