Read the following passage and mark the letter A, B, C, or D on your answer sheet to indicate the correct answer to each of the questions.
In seventeenth-century colonial North America, all day-to-day cooking was done in the fireplace. By and 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 often high enough for a person to walk into. A heavy timber called the mantel tree was used as a lintel to support the stonework above the fireplace opening. This timber might be scorched occasionally, but it was far enough in front of the rising column of heat to be safe from catching fire.
 Two ledges were built across from each other on the inside of the chimney. On these rested the ends of a "lug pole" from which pots were suspended when cooking. Wood from a freshly cut tree was used for the lug pole, so it would resist heat, but it had to be replaced frequently because it dried out and charred, and was thus weakened. Sometimes the pole broke and the dinner fell into the fire. When iron became easier to obtain, it was used instead of wood for lug poles, and later fireplaces had pivoting metal rods to hang pots from.
 Beside the fireplace and built as part of it was the oven. It was made like a small, secondary fireplace with a flue leading into the main chimney to draw out smoke. Sometimes the door of the oven faced the room, but most ovens were built with the opening facing into the fireplace. On baking days (usually once or twice a week) a roaring fire of "oven wood," consisting of brown maple sticks, was maintained in the oven until its walls were extremely hot. The embers were later removed, bread dough was put into the oven, and the oven was sealed shut until the bread was fully baked.
 Not all baking was done in a big oven, however. Also used was an iron "bake 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 by glowing wood embers, with more embers piled on its lid.
It can be inferred from paragraph 3 that, compared to other firewood, "oven wood" produced _____.
A.fewer embers    
B. more heat
C.lower flames  
D.less smoke

Read the following passage and mark the letter A, B, C, or D on your answer sheet to indicate the correct answer to each of the questions.
In seventeenth-century colonial North America, all day-to-day cooking was done in the fireplace. By and 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 often high enough for a person to walk into. A heavy timber called the mantel tree was used as a lintel to support the stonework above the fireplace opening. This timber might be scorched occasionally, but it was far enough in front of the rising column of heat to be safe from catching fire.
 Two ledges were built across from each other on the inside of the chimney. On these rested the ends of a "lug pole" from which pots were suspended when cooking. Wood from a freshly cut tree was used for the lug pole, so it would resist heat, but it had to be replaced frequently because it dried out and charred, and was thus weakened. Sometimes the pole broke and the dinner fell into the fire. When iron became easier to obtain, it was used instead of wood for lug poles, and later fireplaces had pivoting metal rods to hang pots from.
 Beside the fireplace and built as part of it was the oven. It was made like a small, secondary fireplace with a flue leading into the main chimney to draw out smoke. Sometimes the door of the oven faced the room, but most ovens were built with the opening facing into the fireplace. On baking days (usually once or twice a week) a roaring fire of "oven wood," consisting of brown maple sticks, was maintained in the oven until its walls were extremely hot. The embers were later removed, bread dough was put into the oven, and the oven was sealed shut until the bread was fully baked.
 Not all baking was done in a big oven, however. Also used was an iron "bake 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 by glowing wood embers, with more embers piled on its lid.
According to the passage, how was food usually cooked in a pot in the seventeenth century?
A.By filling the pot with hot water         
B.By placing the pot directly into the fire
C.By putting the pot in the oven 
D.By hanging the pot on a pole over the fire

Read the following passage and mark the letter A, B, C, or D on your answer sheet to indicate the correct word or phrase that best fits each of the numbered blanks.
CRITICISM
It can take a long time to become successful in your chosen field, no matter how talented you are. One thing you have to be aware of is that you will face criticism along the way. The world is full of people who would rather say something negative than positive. If you’ve made up your (15) ______ to achieve a certain goal, such as writing a novel, don’t let the negative criticism of others (16) ______ you from reaching your target, and let the constructive criticism have a positive (17) ______ on your work. If someone says you’re totally in the lack of talent, ignore them. That’s negative criticism. If, (18)______ , someone advises you to revise your work and gives you a good reason for doing so, you should consider their suggestions carefully. There are many film stars who were once out of work . There are many famous novelists (19) _____ made a complete mess of their first novel – or who didn’t, but had to keep on approaching hundreds of publishers before they could get it published. Being successful does depend on luck, to a certain extent. But things are more likely to turn out well if you persevere and stay positive.
(15) 
A.mind                
B.idea                 
C.thought                 
D.brain

Read the following passage and mark the letter A, B, C, or D on your answer sheet to choose the word or phrase that best fits each of the numbered blanks from 46 to 50.
Since the birth of agriculture, farmers have tried to (46)_______  using pesticides by employing various biological methods to control nature. The first method involved introducing a predator that would control pests (47)_______ eating them. This was used successfully in 1925 to control the prickly pear population in Australia. The prickly pear has originally been used as a divider between paddocks. (48)_________ , it eventually spread from a few farms to 4 million hectares of farming land, rendering them unusable. The Cactoblastis moth larvae were introduced to help control the (49)_______ and within ten years, the prickly pear was virtually eradicated. Further attempts at biological control weren't so successful. When farmers tried to eliminate the cane beetle by introducing the South American cane toad, the results were catastrophic. The cane toad did not eat the cane beetle and the toad population spread (50)_______ leading to the decline of native species of mammals and reptiles.
(46) 
A.prevent                    
B.delay                       
C.avoid                      
D.refuse

Read the following passage and mark the letter A. B. C. or D on your answer sheet to indicate in on your answer sheet to indicate the correct answer to each of the questions from 39 to 43.
The difference between a liquid and a gas is obvious under the conditions of temperature and pressure commonly found at the surface of the Earth. A liquid can be kept in an open container and fills it to the level of a free surface. A gas forms no free surface but tends to diffuse throughout the space available; it must therefore be kept in a closed container or held by a gravitation field, as in the case of a planet's atmosphere. The distinction was a prominent feature of early theories describing the phases of matter. In the nineteenth century, for example, one theory maintained that a liquid could be "dissolved" in a vapor without losing its identity, and another theory held that the two phases are made up of different kinds of molecules: liquidons and gasons. The theories now prevailing take a quite different approach by emphasizing what liquids and gases have in common. They are both forms of matter that have no permanent structure, and they both flow readily. They are fluids.
The fundamental similarity of liquids gases becomes clearly apparent when the temperature and pressure are raised somewhat. Suppose a closed container partially filled with a liquid is heated. The liquid expands, or in other words becomes less dense; some of it evaporates. In contrast, the vapor above the liquid surface becomes denser as the evaporated molecules are added to it. The combination of temperature and pressure at which the densities become equal is called the critical point. Above the critical point the liquid and the gas can no longer be distinguished; there is a single, undifferentiated fluid phase of uniform density.
The word "apparent" is closest in meaning to ________ .
A.small to recognize   
B. simple to perform
C.difficult to see   
D.easy to notice

Read the following passage and mark the letter A. B. C. or D on your answer sheet to indicate in on your answer sheet to indicate the correct answer to each of the questions from 39 to 43.
The difference between a liquid and a gas is obvious under the conditions of temperature and pressure commonly found at the surface of the Earth. A liquid can be kept in an open container and fills it to the level of a free surface. A gas forms no free surface but tends to diffuse throughout the space available; it must therefore be kept in a closed container or held by a gravitation field, as in the case of a planet's atmosphere. The distinction was a prominent feature of early theories describing the phases of matter. In the nineteenth century, for example, one theory maintained that a liquid could be "dissolved" in a vapor without losing its identity, and another theory held that the two phases are made up of different kinds of molecules: liquidons and gasons. The theories now prevailing take a quite different approach by emphasizing what liquids and gases have in common. They are both forms of matter that have no permanent structure, and they both flow readily. They are fluids.
The fundamental similarity of liquids gases becomes clearly apparent when the temperature and pressure are raised somewhat. Suppose a closed container partially filled with a liquid is heated. The liquid expands, or in other words becomes less dense; some of it evaporates. In contrast, the vapor above the liquid surface becomes denser as the evaporated molecules are added to it. The combination of temperature and pressure at which the densities become equal is called the critical point. Above the critical point the liquid and the gas can no longer be distinguished; there is a single, undifferentiated fluid phase of uniform density.
According to the passage, in the nineteenth century some scientists viewed liquidons and gasons as __________ .
A.different types of molecules         
B.dissolving particles heavy molecules
C.heavy molecules          
D.fluids

Mark the letter A, B, C, or D on your answer sheet to indicate the correct answer to each of the following questions.
We were quite impressed by the _________ students who came up with the answers to our questions almost instantly.
A.quick-witted       
B.big-headed 
C.absent-minded
D.bad-tempered

She / worry / not / able / continue / study / same subjects.
A.She is worried about not able to continue to study the same subjects.
B.She is worried they will may not able to continue to study the same subjects.
C.She worried they will may not able to continue study the same subjects.
D.She worried they will may not able to continue to study the same subjects.

Mark the letter A, B, C, or D on your answer sheet to indicate the sentence that best combines each pair of sentences in the following questions.
This is a rare opportunity. You should take advantage of it to get a better job.
A.You should take advantage of this rare opportunity, for which is to get a better job.
B.This is a rare opportunity what you should take advantage of to get a better job.
C. You should take advantage of this opportunity, that is rare to get a better job.
D. This is a rare opportunity that you should take advantage of to get a better job.

Read the following passage and mark the letter A, B, C, or D on your answer sheet to indicate the correct answer to each of the questions from 35 to 42.
By the mid-nineteenth century, the term "icebox" had entered the American language, but ice was still only beginning to affect the diet of ordinary citizens in the United States. The ice trade grew with the growth of cities. Ice was used in hotels, taverns, and hospitals, and by some forward-looking city dealers in fresh meat, fresh fish, and butter. After the Civil War (1861-1865), as ice was used to refrigerate freight cars, it also came into household use. Even before 1880, half the ice sold in New York, Philadelphia, and Baltimore, and one-third of that sold in Boston and Chicago, went to families for their own use. This had become possible because a new household convenience, the icebox, a precursor of the modern refrigerator, had been invented.
Making an efficient ice box was not as easy as we might now suppose. In the early nineteenth century, the knowledge of the physics of heat, which was essential to a science of refrigeration, was rudimentary. The commonsense notion that the best icebox was one that prevented the ice from melting was of course mistaken, for it was the melting of the ice that performed the cooling. Nevertheless, early efforts to economize ice included wrapping the ice in blankets, which kept the ice from doing its job. Not until near the end of the nineteenth century did inventors achieve the delicate balance of insulation and circulation needed for an efficient icebox.
But as early as 1803, an ingenious Maryland farmer, Thomas Moore, had been on the right track. He owned a farm about twenty miles outside the city of Washington, for which the village of Georgetown was the market center. When he used an icebox of his own design to transport his butter to market, he found that customers would pass up the rapidly melting stuff in the tubs of his competitors to pay a premium price for his butter, still fresh and hard in neat, one-pound bricks. One advantage of his icebox, Moore explained, was that farmers would no longer have to travel to market at night in order to keep their produce cool.
According to the passage, when did the word "icebox" become part of the language of the United States?
A.In 1803  
B.Sometime before 1850
C.During the Civil War         
D.Near the end of the nineteenth century