电大计算机组成原理试题及答案参考

电大计算机组成原理试题及答案参考小抄组成1一、选择题（每小题选出一个最合适的答案，每小题2分，共20分）1、若十进制数为37.25，则相应的二进制数是（）。

（A）100110.01 （B）110101.01 （C）100101.1 （D）100101.012、若[x]反=1.1011，则x=（A）-0.0101 （B）-0.0100 （C）0.1011 （D）-0.10113、某机器字长16位，含一位数符，用补码表示，则定点小数所能表示的最小正数是（）。

（A）2-15 （B）216 （C）2-1 （D）1-2-154、若采用双符号位补码运算，运算结果的符号位为10，则（）。

（A）产生了负溢出（下溢）（B）产生了正溢出（上溢）（C）运算结果正确，为负数（D）运算结果正确，为正数5、在用比较法进行补码一位乘法时，若相邻两位乘数yiyi+1为01时，完成的操作是（）。

（A）无（B）原部分积+[X]补，右移一位（C）原部分积+[-X]补，右移一位（D）原部分积+[Y]补，右移一位6、堆栈指针SP的内容是（）。

（A）栈顶地址（B）栈底地址（C）栈顶内容（D）栈底内容7、在寄存器间接寻址方式中，操作数是从（）。

（A）主存储器中读出（B）寄存器中读出（C）磁盘中读出（D）CPU中读出8、在微程序控制器中，一条机器指令的功能通常由（）。

（A）一条微指令实现（B）一段微程序实现（C）一个指令码实现（D）一个条件码实现9、在串行传输时，被传输的数据（）（A）在发送设备和接受设备中都是进行串行到并行的变换（B）在发送设备和接受设备中都是进行并行到串行的变换（C）发送设备进行串行到并行的变换，在接受设备中都是进行并行到串行的变换（D）发送设备进行并行到串行的变换，在接受设备中都是进行串行到并行的变换10、系统总线是指（）。

（A）运算器、控制器和寄存器之间的信息传送线（B）运算器、寄存器和主存之间的信息传送线（C）运算器、寄存器和外围设备之间的信息传送线（D）CPU、主存和外围设备之间的信息传送线二、名词解释（每小题4分，共20分）1．全相联映像2．指令系统3．指令周期、CPU周期4．向量中断5．微指令三、改错题（在下列各小题的表述中均有错误，请改正。

每小题3分，共12分）1、在中央处理器中，运算器可以向控制器发出命令进行运算操作。

2、在单处理机总线中，相对CPU而言，地址线和数据线一般都为双向信号线3、多重中断方式，是指CPU同时处理多个中断请求4、在“半互锁”异步通信方式中，“请求”信号的撤消取决于“回答”信号的来到，而“请求”信号的撤消又导致“回答”信号的撤消四、简答题（每小题5分，共15分）1、某机指令字长12位，每个地址段3位，试提出一种字段分配方案，使该机指令系统能有6条三地址指令和8条二地址指令。

2、分别用NRZ-1、PE及FE制记录方式记录数据序列11001，画出写电流波形。

3、简述通道控制方式和DMA方式的异同。

五、计算题（10分）用补码加减交替一位除法进行6÷2运算，要求写出运算过程和运算结果六、设计题（第一小题12分，第二小题11分，共23分）1、CPU结构如下图所示，其中有一个累加寄存器AC、一个状态条件寄存器和其他4个寄存器，各部件之间的连线表示数据通路，箭头表示信息传送方向。

（1）标明4个寄存器的名称。

（2）简述指令从主存取出送到控制器的数据通路。

（3）简述数据在运算器和主存之间进行存取访问的数据通路2、用2K4位/片的RAM存储器芯片设计一个8KB的存储器，设CPU的地址总线为A12~A0（低），数据总线为D7~D0（低），由线控制读写。

（1）该存储器需要多少片2K4位/片的存储器芯片。

（2）请设计并画出该存储器的逻辑图。

组成1一、选择题（每小题选出一个最合适的答案，每小题2分，共20分）1、D2、B3、A4、A5、B6、A7、B8、B9、D 10、D二、名词解释（每小题4分，共20分）6．全相联映像：就是让主存中的任何一个块均可以映像装入到Cache中任何一个块的位置上。

7．指令系统：是指一台计算机的所有指令的集合。

8．指令周期：是指从取指令、分析取数到执行完该指令所需的全部时间。

CPU周期：也叫机器周期，通常把一个指令周期划分为若干个机器周期，每个机器周期完成一个基本操作。

9．向量中断：是指那些中断服务程序的入口地址是由中断事件自己提供的中断。

10．微指令：是指控制存储器中的一个单元的内容，即控制字，是若干个微命令的集合。

三、改错题（在下列各小题的表述中均有错误，请改正。

每小题3分，共12分）1、在中央处理器中，运算器可以向控制器发出命令进行运算操作。

改为：在中央处理器中，控制器可以向运算器发出命令进行运算操作。

2、在单处理机总线中，相对CPU而言，地址线和数据线一般都为双向信号线改为：在单处理机总线中，相对CPU而言，地址线为单向信号和数据线一般都为双向信号线3、多重中断方式，是指CPU同时处理多个中断请求改为：多重中断是指具有中断嵌套的功能，CPU在响应较低级别的中断请求时，如果有更高级别的中断请求，CPU 转去响应更高级别中断请求。

4、在“半互锁”异步通信方式中，“请求”信号的撤消取决于“回答”信号的来到，而“请求”信号的撤消又导致“回答”信号的撤消改为：在“半互锁”异步通信方式中，“请求”信号的撤消取决于“回答”信号的来到，而“回答”信号的撤消由从设备自己决定。

四、简答题（每小题5分，共15分）1．000 XXX YYY ZZZ。

101 XXX YYY ZZZ110 000 YYY ZZZ。

110 111 YYY ZZZ2．3．相同点：都是能在不需要CPU干预下实现外设和内存间的数据交换（2分）不同点：1）DMA控制器是通过专门设计的硬件控制逻辑来实现对数据传递的控制，而通道具有自己的指令和程序，是一个有特殊功能的处理器2）DMA仅能控制一台或几台同类设备，而通道能控制多台同类或不同类设备五、计算题（10分）解题要领：首先要转化为，然后进行列算式计算。

没有转化，但会列算式，且最后结果正确给7分。

六、设计题（第一小题12分，第二小题11分，共23分）1 （1）a为MDR,b为IR,c为MAR,d为PC(2) 取指令的数据通路：PC→MAR→MM→MDR→IR(3) 数据从主存取出的数据通路（设数据地址为X）X→MAR→MM→MDR→ALU→AC数据存入主存的数据通路（设数据地址为Y）Y →MAR,AC→MDR→MM每小题4分，共12分2 （1）共需8片（5分）（2）如下逻辑图（6分）请您删除一下内容，O(∩_∩)O谢谢！！！20XX年中央电大期末复习考试小抄大全，电大期末考试必备小抄，电大考试必过小抄After earning his spurs in the kitchens of The Westin, The Sheraton, Sens on the Bund, and a sprinkling of other top-notch venues, Simpson Lu fi nally got the chance to become his own boss in November 2010. Sort of. The Shanghai-born chef might not actually own California Pizza Kitchen (CPK) but he is in sole charge of both kitchen and frontof- house at this Sinan Mansions'stalwart. "It’s certainly a responsibility to be the head chef, and then to have to manage the rest of the restaurant as well," the 31-year-old tells Enjoy Shanghai. "In hotels, for example, these jobs are strictly demarcated, so it’s a g reat opportunity to learn how a business operates across the board." It was a task that management back in sunny California evidently felt he was ready for, and a vote of confi dence from a company that, to date, has opened 250 outlets in 11 countries. An d for added pressure, the Shanghai branch was also CPK’s China debut. "For sure it was a big step, and unlike all their other Asia operations that are franchises, they decided to manage it directly to begin with," says Simpson. Two years ago a private franchisee took over the lease, but the links to CPK headquarters are still strong, with a mainland-based 'brand ambassador’ on hand to ensure the business adheres to its ethos of creating "innovative, hearth-baked pizzas", a slice of PR blurb that Simpson insists lives up to the hype. "They are very innovative," he says. "The problem with most fast food places is that they use the same sauce on every pizza and just change the toppings. Every one of our 16 pizza sauces is a unique recipe that has been formulated to complement the toppings perfectly." The largely local customer base evidently agrees and on Saturday and Sunday, at least, the place is teeming. The kids-eat-for-free policy at weekends is undoubtedly a big draw, as well as is the spacious second-fl oor layout overlooked by a canopy of green from Fuxing Park over the road. The company is also focusing on increasing brand recognition and in recent years has taken part in outside events such as the regular California Week. Still, the sta are honest enough to admit that business could be better; as good, in fact, as in CPK’s second outlet in the popular Kerry Parkside shopping mall in Pudong. "Sinan Mansions has really struggled to get the number of visitors that were envisaged when it first opened, and it hasn’t been easy for any of the tenants here," adds Simpson. "We’re planning a third outlet in the city in 2015, and we will probably choose a shopping mall again because of the better foot traffic." The tearooms once frequented by Coco Chanel and Marcel Proust are upping sticks and coming to Shanghai, Xu Junqian visits the Parisian outpost with sweet treats. One thing the century-old Parisian tearoom Angelina has shown is that legendary fashion designer Coco Chanel not only had style and glamor but also boasted great taste in food, pastries in particular. One of the most popular tearooms in Paris, Angelina is famous for having once been frequented by celebrities such as Chanel and writer Marcel Proust. Now Angelina has packed up its French ambience, efficient service, and beautiful, comforting desserts and flown them to Shanghai.At the flagshipdine-in and take-out space in Shanghai, everything mimics the original tearoom designed from the beginning of the 20th century, in Paris, the height of "Belle Epoque". The paintings on the wall, for example, are exactly the same as the one that depicts the landscape of southern France, the hometown of the owner; and the small tables are intentional imitations of the ones that Coco Chanel once sat at every afternoon for hot chocolate. The famous hot chocolate, known as L’Africain, is a luxurious mixture of four types of cocoa beans imported from Africa, blended in Paris and then shipped to Shanghai. It’s sinfully sweet, rich and thick as if putting a bar of melting chocolate directly on the tongue and the fresh whipped cream on the side makes a light, but equally gratifying contrast. It is also sold in glass bottles as takeaway. The signature Mont-Blanc chestnut cake consists of three parts: the pureed chestnut on top, the vanilla cream like stuffing, and the meringue as base. Get all three layers in one scoop, not only for the different textures but also various flavors of sweetness. The dessert has maintained its popularity for a century, even in a country like France, perhaps the world’s most competitive place for desserts. A much overlooked pairing, is the Paris-New York choux pastry and N226 chocolate flavored tea. The choux pastry is a mouthful of airy pecan-flavored whipped cream, while the tea, a blend of black teas from China and Ceylon, cocoa and rose petals, offers a more subtle fragrance of flowers and chocolate. Ordering these two items, featuring a muted sweetness, makes it easier for you to fit into your little black dress. Breakfast, brunch, lunch and light supper are also served at the tearoom, "a hub of many cultures" and takes in "a mix of different styles of French cuisines", according to the management team. The semi-cooked foie gras terrine, is seductive and deceptive. It’s generously served at the size and shape of a toast, while the actual brioche toast is baked into a curved slice dipped with fig chutney. The flavor, however, is honest: strong, smooth and sublime. And you don’t actually need the toast for crunchiness. This is the season for high teas, with dainty cups of fine china and little pastries that appeal to both visual and physical appetites. But there is one high tea with a difference, and Pauline D. Loh finds out just exactly why it is special. Earl Grey tea and macarons are all very well for the crucial recuperative break in-between intensive bouts of holiday season shopping. And for those who prefer savory to sweet, there is still the selection of classic Chinese snacks called dim sum to satisfy and satiate. High tea is a meal to eat with eye and mouth, an in-between indulgence that should be light enough not to spoil dinner, but sufficiently robust to take the edge off the hunger that strikes hours after lunch. The afternoon tea special at Shang-Xi at the Four Seasons Hotel Pudong has just the right elements. It is a pampering meal, with touches of luxury that make the high tea session a treat in itself. Whole baby abalones are braised and then topped on a shortcrust pastry shell, a sort of Chinese version of the Western vol-au-vent, but classier. Even classier is the dim sum staple shrimp dumpling or hargow, upgraded with the addition of slivers of midnight dark truffles. This is a master touch, and chef Simon Choi, who presides unchallenged at Shang-Xi, has scored a winner again. Sweet prawns and aromatic truffles —what’s not to love? His masterful craftsmanship is exhibited in yet another pastry — a sweet pastry that is shaped to look like a walnut, but which you can put straight into the mouth. It crumbles immediately, and the sl ightly sweet, nutty morsel is so easy to eat you’ll probably reach straight for another. My favorite is the dessert that goes by the name yangzhi ganlu, or ambrosia from the gods. The hotel calls it chilled mango cream with sago, pomelo and bird’s nest – made with ingredients that resonate with every female soul. It does taste like ambrosia, with the sweet-sour fragrance of the mango forming the first layer of taste and sensation, and the pomelo sacs and sago pearls providing the tactile contrast. The bird’s nest —it’s the ingredient that gilds the lily, since it is supposed to nourish and nurture a perfect complexion. For those unfamiliar with this exotic ingredient, the bird’s nest is not a bundle of twigs, but is, instead, the dried secretion that cave s wifts use to build their nest. Technically, it’s bird saliva, but the Chinese believe that it has collagen-boosting properties essential to beauty. To me, it just tastes good, adding a slight gelatinous crunch to the back of the teeth. There is also a baked mushroom puff pastry that includes the highly prized Matsutake or pine mushroom. You also get a choice of teas, but I strongly recommend the aged Pu’er from Yunnan province. It is a mellow tea that will go perfectly with the rich little nuggets, and will warm you up on a cold afternoon. Incidentally, the general guide is green tea such as Longjing or Dragonwell for the hot season, semi-fermented teas like Wu-long or Iron Buddha for autumn, and more warming teas like Pu’er for winter. The Shang-Xi afternoon tea costs 228 yuan ($37) per person, and。