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What is it that makes mobile phones potentially harmful? The answer is radiation. High-tech machines can detect very small amounts of radiation from mobile phones. Mobile phone companies agree that there is some radiation, but they say the amount is too small to worry about.
As the discussion about their safety continues, it appears that it's best to use mobile phones less often. Use your regular phone if you want to talk for a long time. Use your mobile phone only when you really need it. Mobile phones can be very useful and convenient, especially in emergencies. In the future, mobile phones may have a warning label that says they are bad for your health. So for now, it's wise not to use your mobile phone too often
31 People buy cell phones for the following reasons EXCEPT that
A they're popular
B they're cheap
C they're useful
D they're convenient
32 The world "detected" in paragraph 3 could be best replaced by
A cured
B removed
C discovered
D caused
33 The salesman retired young because
A he disliked using mobile phones
B he was tired of talking on his mobile phone
C he couldn't remember simple tasks
D his employer's doctor persuaded him to
34 On the safety issue of mobile phones, the manufacturing companies
A deny the existence of mobile phone radiation
B develop new technology to reduce mobile phone radiation
C try to prove that mobile phones are not harmful to health
D hold that the amount of radiation is too small to worry about
35 The writer's purpose of writing this article is to advise people
A to buy mobile phones
B to update regular phones
C to use mobile phones less often
D to stop using mobile phones
第二篇 Some People Do Not Taste Salt Like Others
Low-salt foods may be harder for some people to like than others, according to a study by a Penn State College of Agricultural Sciences food scientist. The research indicates that genetic factors influence some of the difference in the levels of salt we like to eat.
Those conclusions are important because recent, well-publicized (大力宣传的) efforts to reduce the salt content in food have left many people struggling to accept fare that simply does not taste as good to them as it does to others, pointed out John Hayes, lead investigator on the study.
Diets high in salt can increase the risk of high blood pressure and stroke. That is why public health experts and food companies are working together on ways to help consumers lower salt intake through foods that are enjoyable to eat. This study increases understanding of salt preference and consumption.
The research involved 87 carefully screened participants who sampled salty foods such as soup and chips, on multiple occasions, spread out over weeks. Test subjects were 45 men and 42 women, reportedly healthy, ranging in age from 20 to 40 years. The sample was composed of individuals who were not actively modifying their dietary intake and did not smoke cigarettes. They rated the intensity of taste on a commonly used scientific scale, ranging from barely detectable to strongest sensation of any kind.
"Most of us like the taste of salt. However, some individuals eat more salt, both because they like the taste of saltiness more, and because it is needed to block other unpleasant tastes in food," said Hayes. "Supertasters, people who experience tastes more tensely, consume more salt than nontasters do. Snack foods have saltiness as their primary flavor, and at least for these foods, more is better, so the supertasters seem to like them more. "
However, supertasters also need higher levels of salt to block unpleasant bitter tastes in foods such as cheese, Hayes noted. "For example, cheese is a wonderful blend of dairy flavors from fermented (发酵的), milk, but also bitter tastes from ripening that are blocked by salt," he said. "A supertaster finds low-salt cheese unpleasant because the bitterness is too pronounced.
Hayes cited research done more than 75 years ago by a chemist named Fox and a geneticist named Blakeslee, showing that individuals differ in their ability to taste certain chemicals. As a result, Hayes explained, we know that a wide range in taste acuity exists, and this variation is as normal as variations in eye and hair color.
36 John Hayes pointed out that __________.
A food with less salt tastes better.
B many people never eat low-salt food.
C many people make efforts to accept low-salt food.
D it is good to health to eat food without salt.
37 The fourth paragraph briefly describes______?
A why the number of subjects was limited to 87.
B why more male subjects were chosen than female ones.
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