高考英语冲刺强化训练： 七选五阅读(含答案)

高考英语冲刺强化训练：七选五阅读
A
Until the 1980s, scientists were trained to ignore animal pain, according to the belief that the ability to feel pain was associated only with higher consciousness. However, today, scientists view humans as a species of animals, and largely accept that many species are capable of some level of self-awareness. 1．______
If you hit another person in the face, you can estimate their pain level by what they do or say in response. 2．Gradually, scientists have developed a set of indicators of pain response in non-human animals. Demonstrating a response to a negative stimulation and displaying protective behavior of injured areas are two major signs.
3．Some researchers argue lobsters (龙虾) are too dissimilar to vertebrates (脊椎动物) to feel pain. Nonetheless, lobsters do satisfy all of the standards for a pain response. Lobsters guard their injuries, and learn to avoid dangerous situations. They are even believed to possess some level of consciousness. In result, today most scientists agree that injuring a lobster causes physical pain.
Due to growing evidence that the lobsters may feel pain, it is now illegal to boil lobsters alive or keep them on ice in some countries. Even in locations where boiling lobsters remains legal, many restaurants prefer more humane methods. 4．To satisfy picky diners, more restaurants rule out the cruel cooking methods.
Currently, the most humane tool for cooking a lobster is the CrustaStun. This device electrocutes (电击) a lobster. 5．The following process of cooking is sure to cause no pain. In contrast, it takes about 2 minutes for a lobster to die from boiling water during which time pain lasts.
A．But huge disagreement exists.
B．The creature instantly loses consciousness in half a second.
C．It beats the former method by saving chefs’ effort in cleaning the creature.
D．It’s difficult to assess pain in other species because we cannot communicate as easily.
E. People are coming to realize that other species might also enjoy the luxury of emotion.
F. Except for moral consideration, many chefs believe stress negatively affects the flavor (味道) of the meat.
G. Legal prohibition becomes the major consideration for restaurants when choosing a cooking method.
B
Movies have documented America for more than one hundred years. Since Thomas Edison introduced the movie camera in 1893, amateur and professional movie-makers have used moving pictures to tell stories and explain the work of business and government. 6．By preserving these movies, we will save a century of history.
Unfortunately, movies are not made to last. 7．Already the losses are high. Only 20% of US feature films from the 1910s to 1920s survive. Of the American features produced before 1950, about half exist. For independently produced works, we have no way of knowing how much has been lost.
For many libraries and museums, the hardest step in preserving movie collections is getting started. The Movie Preservation Guide is designed for these organizations. 8．These institutions have collections of moving pictures but lack information about how to take care of them. The guide contains basic facts for “beginners”—professionals trained in history but unschooled in this technical area.
The guide grew from user workshops at Duke University. At the sessions, beginners talked with technical experts about what they needed to know to preserve and make available their movie collections. 9．
Following the advice, the guide describes methods for handling and storing moving pictures that are practical for research institutions with limited resources. 10．The guide has been translated into Chinese, Japanese and Korean.
A．“Keep it simple!” was the advice of the discussions.
B．They’ll be damaged within yea rs if not properly stored.
C．These organizations are the first to save American movies.
D．It is organized in chapters and includes case studies and charts.
E. It introduces movie preservation to nonprofit and public institutions.
F. They show how generations of Americans have lived, worked and dreamed.
G. They store the original movies and new ones under cool-and-dry conditions.
C
Can creativity be taught? That’s a question without a simple yes or no answer. Creativity may not be able to be taught directly, but what you can get better at is frequently targeting at the circumstances of life which bring up the greatest chances for true creative expression. 11．, but more like something which manifests （显现）itself inside those who learn to develop it and create the right conditions for it.
Limit your selection of tools to only the most vital. 12．. You’ll be sharper than someone who merely fights with a larger set of tools.
Learn how to be resourceful. 13．. Creativity is not just about creating something new but making old things work better as well. Think of crazy possibilities as well as practical ones. You might find inspiration for a workable solution in one of your ideas.
Don’t listen to feedback and keep following your own path. T he problem of asking for feedback is that the feedback will be given according to the person’s past experience. Others will unconsciously push you in a direction that they see as best. 14．. Just don’t let criticism （even the constructing type）destroy your creativity during the creative process.
15．. Routines are positive if they strengthen a healthy creative consciousness and negative if they destroy that. The key is to discover a creative routine that puts you in a more creative mindset.
A．Creativity is not like a lightning strike
B．Having a routine is actually not a bad idea
C．You can literally do anything you like with them
D．Resourcefulness is about making the most of what you have to work with
E. The more limited your set of tools is, the more creative the output will be
F. This is done with good intentions, but it actually hurts your natural creativity
G. While breaking your routine once in a while to force new ways of thinking is good
D
Every minute，every single day，about a truckload of plastic enters our oceans．16．And to date，only 9％of that has been recycled．
We buy a bottle of water，drink it for a few minutes，and toss its permanent packaging“away”．We eat potato chips，finish them，then throw their permanent packag ing“away”．We buy produce，take it out of the unnecessary plastic wrap，then throw its permanent packaging“away”．
The cycle is endless，and it happens countless times every single day．17．As far as we try to toss a piece of plastic—whether it’s in to a recycling bin or not——it does not disappear．Chances are，it ends up polluting our communities，oceans or waterways in some form．
For years，we’ve been told the problem of plastic packaging can be solved through batter individual action．18．But the truth is that we cannot recycle our way out of this mess．
Recycling alone will never stop the flow of plastics into our oceans；we have to get to the source of the problem and slow down the production of all this plastic waste．Think about it：if your home was flooding because you had left the tap on，your first step wouldn’t be to start mopping．You’d first cut the flooding off at its source—the tap．19．
We need corporations—those like Coca-Cola，Unilever，Starbucks and Neatléthat continue to produce throwaway plastic bottles—to step up and take their responsibility for the mess they’ve created．20．．We will continue to do our part，but it’s time for the world’s largest corporations to do theirs．
A．This is their problem to deal with．
B．Plastic pollution is becoming very serious．
C．But here is the problem—there is no“away”．
D．In many ways，our plastic problem is no different．
E．We think that if we simply recycle we’re doing our part．
F．It’s impossible for us to get rid of plastic pollution completely．
G．Since the 1950s，some 8．3bn tons of plastic have been produced worldwide．。