英语六级1999年1月考试真题及答案（2）
1999年1月大学英语六级考试真题及参考答案
Passage Two
Question 14 to 16 are based on the passage you have just heard.
14.A) They often go for walks at a leisurely pace.
B) They usually have a specific purpose in mind.
C) They like the seaside more than the countryside.
D) They seldom plan their leisure activities in advance.
15.A) Their hardworking spirit.
B) Their patience in waiting for theatre tickets.
C) Their delight in leisure activities.
D) Their enthusiasm and for the arts.
16.A) The Polish people can now spend their leisure time in various ways.
B) The Polish people are fond of walking leisurely in the countryside.
C) The Polish people enjoy picking wild fruit in their leisure time.
D) The Polish people like to spend their holidays abroad.
Passage There
Question 17 to 20 are based on the passage you have just heard.
17.A) They will be much bigger. B) They will have more seats.
C) They will have three wheels. D) they will need intelligent drivers.
18.A) It doesn't need to be refueled.
B) It will use solar energy as fuel.
C) It will be driven by electrical power.
D) It will be more suitable for long distance travel.
19.A) Passengers in the car may be seated facing on another.
B) The front seats will face forward and the back seats backward.
C) Special seats will be designed for children.
D) More seats will be added.
20.A) Choose the right route. B) Refuel the car regularly.
C) Start the engine. D) Tell the computer where to go.
Part ⅡReading Comprehension (35 minutes）
Directions: There are 4 reading passages in this part. Each passage is followed by some questions or unfinished statements. For each of them the re are four choices marked A），B) ，C) and D）. You should dicide on the best choice and mark the corresponding letter on the Answer Sheet with a single line through the center.
Questions 21 to 25 are based on the following passage:
Many Americans harbour a grossly distorted and exaggerated view of most of the risks surrounding food. Fergus Clydesdale, head of the department of food science and nutrition at the University of Massachusetts-Amherst, says bluntly that if the dangers from bacterially contaminated chicken were as great as some people believe. “the streets would be littered with people lying here and there. ”
Though the public increasingly demands no-risk food, there is no such thing. Bruce Ames, chairman of the biochemistry department at the University of California , Berkeley, points out that up to 10% of a plant's weight is made up of natural pesticides (杀虫剂). Says he :“Since plants do not have jaws or teeth to protect themselves, they employ chemical warfare. ” And many naturally produced chemicals, though occurring in tiny amounts, prove in laboratory tests to be strong carcinogens-a substance which can cause cancer. Mushrooms (磨菇) might be banned if they were judged by the same standards that apply to food additives(添加剂). Declares Christina Stark, a nutritionist at Cornell University :“We've got fat worse natural chemicals in the food supply than anything man-made. ”
Yet the issues are not that simple. While Americans have no reason to be terrified to sit down at the dinner table, they have every reason to demand significant improvements in food and water safety. They unconsciously and unwillingly take in too much of too many dangerous chemicals. If food already contains natural carcinogens, it does not make much sense to add dozens of new man-made ones. Though most people will withstand the small amounts of contaminants generally found in food and water, at least a few individuals will probably get cancer one day be cause of what they eat and drink.
To make good food and water supplies even better, the Government needs to tighten its regulatory standards, stiffen its inspection program and strengthen its enforcement policies. The food industry should modify some long-accepted practices or turn to less hazardous alternatives. Perhaps most important, consumers will have to do a better job of learning how to handle and cook food properly. The problems that need to be tackled exist all along the food-supply chain, from field s to processing plants to kitchens.
21.What does the author think of the Americans' view of their food?
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