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之前大家对揽瓜阁精读的反馈很好，就想着自己的时间开始把一些精读的文章根据JJ出题目～ 然后focus上线，IR需求 大家也大。就想着 把揽瓜阁的阅读 逻辑 IR 都放在这贴里打卡
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The remains of an ancient king were recently discovered, and archaeologists are trying to determine where the king lived in his later years. Chemical analysis of the king's teeth revealed the presence of a rare element, strontium, which was found in high concentrations in the soil of Town X. In contrast, the soil of nearby Towns Y and Z contained only trace amounts of strontium. Based on this evidence, the archaeologists concluded that the king must have lived in Town X during his later years.
Which of the following is an assumption on which the archaeologists' conclusion depends?
(A) The king's diet in his later years consisted primarily of food grown in the local soil where he lived.
(B) The king did not regularly consume imported food from regions with high strontium concentrations in the soil.
(C) The king's teeth did not undergo any significant changes or replacements during his adult life.
(D) The strontium concentrations in the soil of the three towns have remained relatively constant since the king's lifetime.
(E) The king did not spend significant amounts of time visiting or living in other regions with high strontium concentrations in the soil.
A recent study found that the prevalence of clinical depression has been increasing in a wealthy country, despite the nation's growing prosperity and improvements in its citizens' quality of life. The study's authors suggest that the rising rates of depression might be attributed to the ease with which people can attain financial success and material possessions, leading to a diminished sense of accomplishment and fulfillment. They argue that the lack of challenge and effort required to achieve financial goals in this affluent society may contribute to the growing problem of clinical depression among its population.
Which of the following, if true, would most strengthen the authors' argument?
(A) In the wealthy country, individuals who engage in challenging and meaningful pursuits, regardless of their financial status, have lower rates of clinical depression compared to those who do not.
(B) The rates of clinical depression are higher among the wealthy country's most affluent individuals compared to those with more modest incomes.
(C) In less prosperous countries, where financial success is more difficult to achieve, rates of clinical depression are generally lower than in the wealthy country.
(D) The wealthy country has implemented several programs aimed at increasing public awareness of mental health issues and providing access to treatment for depression.
(E) The study found that the wealthy country's citizens spend more time on leisure activities and less time on work-related tasks compared to citizens of less affluent nations.
答案:
AA
2. RC
Whereas United States economic productivity grew at an annual rate of 3 percent from 1945 to 1965, it has grown at an annual rate of only about 1 percent since the early 1970’s. What might be preventing higher productivity growth? Clearly, the manufacturing sector of the economy cannot be blamed. Since 1980, productivity improvements in manufacturing have moved the United States from a position of acute decline in manufacturing to one of world prominence. Manufacturing, however, constitutes a relatively small proportion of the economy. In 1992, goods-producing businesses employed only 19.1 percent of American workers, whereas service-producing businesses employed 70 percent. Although the service sector has grown since the late 1970’s, its productivity growth has declined. Several explanations have been offered for this declined and for the discrepancy in productivity growth between the manufacturing and service sectors. One is that traditional measures fail to reflect service-sector productivity growth because it has been concentrated in improved quality of services. Yet traditional measures of manufacturing productivity have shown significant increases despite the under measurement of quality, whereas service productivity has continued to stagnate. Others argue that since the 1970’s, manufacturing workers, faced with strong foreign competition, have learned to work more efficiently in order to keep their jobs in the United States, but service workers, who are typically under less global competitive pressure, have not. However, the pressure on manufacturing workers in the United States to work more efficiently has generally been overstated, often for political reasons. In fact, while some manufacturing jobs have been lost due to foreign competition, many more have been lost simply because of slow growth in demand for manufactured goods.
Yet another explanation blames the federal budget deficit: if it were lower, interest rate would be lower too, thereby increasing investment in the development of new technologies, which would spur productivity growth in the service sector. There is, however, no dearth of technological resources, rather, managers in the service sector fail to take advantage of widely available skills and machines. High productivity growth levels attained by leading edge service companies indicate that service sector managers who wisely implement available technology and choose skillful workers can significantly improve their companies’ productivity. The culprits for service-sector productivity stagnation are the forces－such as corporate takeovers and unnecessary governmental regulation－that distract managers from the task of making optimal use of available resources.
1. The passage primarily attributes the decline in service-sector productivity growth since the late 1970s to:
(A) a scarcity of technological resources available to service-sector companies
(B) service-sector managers' inability to effectively leverage available skills and machines
(C) a focus on improving the quality of services at the expense of productivity
(D) intense foreign competition, similar to that faced by the manufacturing sector
(E) a decrease in the proportion of American workers employed in the service sector
2. The author suggests that the idea that manufacturing workers in the United States have been under significant pressure to increase efficiency:
(A) has been a key factor contributing to the decline in manufacturing employment
(B) is primarily a result of stagnant demand for manufactured goods
(C) has been frequently overstated, often for political purposes
(D) has played a role in the slowdown of service-sector productivity growth
(E) is a direct consequence of the federal budget deficit and the resulting high interest rates
3. According to the passage, a decrease in the federal budget deficit would most likely lead to:
(A) lower interest rates, encouraging investment in new technologies
(B) a significant increase in manufacturing productivity
(C) an improvement in the quality of services, resulting in higher service-sector productivity
(D) an increased probability of service-sector managers effectively implementing available technology
(E) a reduction in the proportion of American workers employed in the service sector
4. The productivity growth achieved by leading-edge service companies suggests that:
(A) a shortage of technological resources is the main reason behind service-sector productivity stagnation
(B) corporate takeovers and government regulations have not affected service-sector productivity
(C) manufacturing productivity has declined due to foreign competition
(D) service-sector managers have the ability to boost productivity by optimally utilizing available resources
(E) traditional measures provide an accurate representation of service-sector productivity growth
5. The passage indicates that traditional measures of manufacturing productivity have:
(A) demonstrated significant increases, despite underestimating quality improvements
(B) remained stagnant, following the same trend as service-sector productivity
(C) been unable to capture productivity growth resulting from improved service quality
(D) been exaggerated, often for political reasons
(E) decreased as a result of the federal budget deficit
6. Which of the following explanations for the difference in productivity growth between the manufacturing and service sectors is NOT presented in the passage?
(A) Traditional measures' inability to capture service-sector productivity growth stemming from improved service quality
(B) Manufacturing workers' increased efficiency in response to intense foreign competition
(C) High interest rates, resulting from the federal budget deficit, hindering investment in new technologies
(D) Service-sector managers' failure to optimally implement available technology and hire skilled workers
(E) A decrease in the proportion of American workers employed in the service sector since the late 1970s
7. The passage suggests that the primary reason for the loss of manufacturing jobs in the United States is:
(A) intense foreign competition in the manufacturing sector
(B) slow growth in demand for manufactured goods
(C) high interest rates caused by the federal budget deficit
(D) burdensome government regulations imposed on manufacturers
(E) corporate takeovers and restructuring in the manufacturing sector
8. The passage indicates that service-sector managers could improve their companies' productivity by:
(A) pushing for a reduction in the federal budget deficit
(B) increasing investment in the development of new technologies
(C) focusing on enhancing the quality of services provided
(D) wisely implementing available technology and selecting skilled workers
(E) exposing service workers to greater global competitive pressures
9. The passage suggests that service-sector managers have been distracted from the task of making optimal use of available resources by:
(A) a dearth of technological resources
(B) fierce foreign competition in the service sector
(C) corporate takeovers and unnecessary governmental regulation
(D) sluggish growth in demand for manufactured goods
(E) a focus on enhancing the quality of services provided
10. The primary purpose of the passage is to:
(A) analyze the factors contributing to the deceleration of United States economic productivity growth since the early 1970s
(B) contrast the productivity growth performance of the manufacturing and service sectors in the United States
(C) posit that the federal budget deficit is the main reason behind stagnating service-sector productivity growth
(D) challenge the accuracy of traditional measures of productivity growth for both the manufacturing and service sectors
(E) examine the impact of foreign competition on productivity growth in the United States manufacturing and service sectors
BCADAEBDCA
3.DI
The Swiss chocolate industry, a paragon of confectionery excellence and innovative craftsmanship, has long been a bastion of the nation's economic resilience and cultural prestige. Steeped in a rich tapestry of history and tradition that spans centuries, this illustrious sector employs a formidable workforce of over 4,500 highly skilled artisans, who collectively generate annual revenues exceeding a staggering CHF 1.8 billion. The industry's sprawling ecosystem encompasses a diverse array of enterprises, ranging from the venerable chocolate maisons that have served as the custodians of Swiss chocolate-making tradition for generations to the burgeoning ranks of avant-garde chocolatiers who are boldly redefining the very essence of Swiss chocolate for the 21st century and beyond.
At the heart of this intricate web of creation and commerce lies the iconic Maison Cailler, a resplendent Swiss chocolate factory that has served as the epicenter of the Swiss chocolate trade since its founding in 1819. This hallowed ground, steeped in the lore and legend of the industry, is home to the ateliers and boutiques of the most illustrious names in Swiss chocolate, including such luminaries as Lindt, Toblerone, and Nestlé. These maisons, with their peerless artistry, unrivaled heritage, and unwavering commitment to excellence, have not only shaped the trajectory of Swiss chocolate design but have also played an instrumental role in establishing Switzerland as the preeminent destination for connoisseurs and collectors of fine chocolate the world over.
For centuries, the grand dames of the Swiss chocolate industry reigned supreme, their hegemony unchallenged and their influence unrivaled. Theirs was a world of unparalleled luxury and exclusivity, where the most exquisite cocoa beans and finest ingredients were transformed into sublime works of art by the most skilled hands in the industry. The clientele of these storied maisons was equally rarefied, comprising royalty, aristocracy, and the upper echelons of the global elite, who sought out the inimitable craftsmanship and timeless elegance of Swiss chocolate as the ultimate symbols of status and refinement.
However, in recent years, the winds of change have begun to blow through the rarefied halls of the Swiss chocolate establishment, as a dynamic new generation of independent chocolatiers has emerged to challenge the status quo and inject fresh perspectives and innovative approaches into the industry. These visionary creators, often eschewing the rigid conventions and hierarchical structures of the traditional maisons in favor of a more intimate and experimental approach, have garnered significant acclaim for their daring flavor combinations, unconventional ingredients, and steadfast commitment to sustainability and ethical sourcing practices.
The meteoric rise of these independent chocolatiers can be attributed, in large part, to the profound transformations wrought by the digital revolution and the concomitant proliferation of social media platforms. These technological advancements have democratized access to the once-exclusive realm of fine chocolate, enabling emerging talents to circumvent the traditional gatekeepers and engage directly with a global audience of discerning consumers. By harnessing the power of Instagram, Twitter, and other digital channels, these intrepid creators have cultivated devoted followings and captured the zeitgeist of a new era in luxury consumption, one that prizes individuality, authenticity, and social responsibility above all else.
Faced with this tectonic shift in the luxury landscape, the grand maisons of the Swiss chocolate industry have been compelled to adapt and evolve, lest they risk losing their relevance and market share to their nimble and disruptive competitors. In a bid to stay ahead of the curve and maintain their preeminence in an increasingly crowded and competitive field, many of these venerable institutions have embarked on ambitious initiatives to modernize their offerings, streamline their operations, and connect with a new generation of savvy, digitally-native consumers.
One such initiative that has garnered significant attention in recent years is the proliferation of experiential chocolate boutiques and immersive tasting experiences. These innovative concepts, which often blend elements of theater, art, and gastronomy, seek to engage consumers on a multisensory level and create unforgettable moments of indulgence and discovery. By offering exclusive behind-the-scenes tours, bespoke tasting menus , and interactive workshops led by master chocolatiers, these experiential boutiques aim to forge deeper emotional connections with consumers and differentiate themselves in an increasingly crowded marketplace.
Another key trend that has emerged in the Swiss chocolate industry in recent years is the growing emphasis on transparency, traceability, and ethical sourcing practices. As consumers become increasingly aware of the social and environmental impact of their purchasing decisions, many Swiss chocolate brands have taken proactive steps to ensure that their cocoa beans are sourced from sustainable, fair-trade farms that prioritize the well-being of farmers and their communities. By investing in initiatives such as direct trade partnerships, community development projects, and agroforestry programs, these forward-thinking brands are not only enhancing the quality and flavor of their chocolate but also contributing to the long-term viability and resilience of the cocoa industry as a whole.
In addition to these sustainability initiatives, the Swiss chocolate industry has also been at the forefront of innovation in terms of product development and packaging design. From the advent of ruby chocolate, a naturally pink-hued variety that has taken the world by storm, to the proliferation of single-origin, small-batch, and artisanal bars that showcase the unique terroir of specific cocoa-growing regions, Swiss chocolatiers have consistently pushed the boundaries of what is possible in terms of flavor, texture, and visual appeal. Moreover, many brands have embraced eco-friendly and minimalist packaging solutions, such as biodegradable wrappers and reusable tins, in an effort to reduce waste and appeal to environmentally conscious consumers.
Despite these myriad challenges and opportunities, the Swiss chocolate industry remains a vital and vibrant force in the global confectionery landscape. With its unparalleled expertise, unwavering commitment to quality, and deep-rooted cultural heritage, Switzerland is well-positioned to maintain its status as the world's premier destination for luxury chocolate. As the industry continues to evolve and adapt to the changing tastes and preferences of consumers, it is clear that the future of Swiss chocolate will be shaped by a dynamic interplay of tradition and innovation, artistry and technology, and local craftsmanship and global reach. By embracing these diverse and often competing imperatives, the Swiss chocolate industry is poised to write the next chapter in its long and storied history, one that is sure to be as rich, complex, and deeply satisfying as the confections it produces.
The Swiss chocolate industry's commitment to innovation and sustainability is further exemplified by the groundbreaking research and development efforts undertaken by many of its leading firms. In recent years, companies such as Barry Callebaut, the world's largest cocoa processor and chocolate manufacturer, have invested heavily in state-of-the-art research facilities and collaborative partnerships with universities and scientific institutions around the globe. These initiatives have yielded a wealth of new insights into the complex chemistry and physics of chocolate making, from the molecular structure of cocoa butter to the optimal processing conditions for achieving specific flavor profiles and textures.
One particularly promising area of research that has garnered significant attention in recent years is the development of so-called "functional" or "nutraceutical" chocolate products. These innovative formulations, which often incorporate natural plant extracts, vitamins, minerals, and other bioactive compounds, are designed to offer specific health benefits beyond the inherent nutritional value of chocolate itself. From energy-boosting bars fortified with guarana and ginseng to heart-healthy dark chocolate enriched with flavanols and polyphenols, these functional chocolate products represent a new frontier in the ongoing quest to marry indulgence with wellness.
As the Swiss chocolate industry continues to push the boundaries of innovation and sustainability, it is also grappling with a host of complex challenges and uncertainties. One of the most pressing issues facing the industry today is the impact of climate change on cocoa production and supply chains. As rising temperatures, shifting rainfall patterns, and increased frequency of extreme weather events take their toll on cocoa-growing regions around the world, many Swiss chocolate companies are working to develop new strategies and technologies to enhance the resilience and adaptability of their sourcing networks.
From investing in drought-resistant cocoa varieties and irrigation systems to supporting reforestation efforts and promoting agroforestry practices, these companies are taking proactive steps to mitigate the risks posed by climate change and ensure the long-term sustainability of the cocoa sector. At the same time, many firms are also exploring new sourcing models and partnerships, such as direct trade arrangements with smallholder farmers and cooperatives, in an effort to enhance transparency, traceability, and social responsibility throughout their supply chains.
Another key challenge facing the Swiss chocolate industry is the intensifying competition from emerging markets and new entrants in the global confectionery space. As countries such as China , India, and Brazil continue to develop their own domestic chocolate industries and consumers become increasingly adventurous in their taste preferences, Swiss chocolatiers must work harder than ever to differentiate themselves and maintain their competitive edge. This has led many firms to double down on their commitment to quality, craftsmanship, and innovation, while also exploring new channels and formats for reaching consumers, such as e-commerce platforms, subscription services, and experiential retail concepts.
Despite these challenges, however, the Swiss chocolate industry remains confident in its ability to adapt, evolve, and thrive in the face of change. With its deep reserves of expertise, creativity, and passion, coupled with its unwavering commitment to excellence and sustainability, the industry is well-positioned to continue shaping the future of chocolate for generations to come. As the world becomes ever more complex and interconnected, the enduring appeal of Swiss chocolate – with its rich history, unparalleled quality, and timeless elegance – serves as a reminder of the power of tradition, craftsmanship, and human ingenuity to transcend borders, bridge cultures, and bring joy and delight to people everywhere.
In conclusion, the Swiss chocolate industry stands at a critical juncture in its long and storied history. Faced with a rapidly changing global landscape, marked by shifting consumer preferences, technological disruption, and intensifying competition, the industry must navigate a complex web of challenges and opportunities as it charts its course for the future. By embracing innovation, sustainability, and social responsibility, while also remaining true to its core values of quality, craftsmanship, and tradition, the Swiss chocolate industry is poised to redefine the very essence of luxury and indulgence for a new generation of consumers. As the world looks to Switzerland for inspiration and leadership in the realm of chocolate, it falls to the industry's most visionary and intrepid minds to blaze a trail forward, one that honors the past while boldly embracing the future. In so doing, they will not only secure the enduring legacy of Swiss chocolate but also contribute to a more sustainable, equitable, and delicious world for all.
问题:
1. According to the passage, which of the following is NOT mentioned as a way in which Swiss chocolate companies are working to mitigate the risks posed by climate change?
A. Investing in drought-resistant cocoa varieties
B. Supporting reforestation efforts
C. Promoting agroforestry practices
D. Relocating cocoa plantations to more temperate regions
2. The author suggests that the development of "functional" or "nutraceutical" chocolate products represents:
A. A new frontier in the quest to marry indulgence with wellness
B. A threat to the traditional values of the Swiss chocolate industry
C. A response to the growing competition from emerging markets
D. A passing fad with limited long-term potential
3. According to the passage, which of the following is a key challenge facing the Swiss chocolate industry today?
A. The impact of climate change on cocoa production and supply chains
B. Intensifying competition from emerging markets and new entrants
C. Shifting consumer preferences and increasing adventurousness in taste
D. All of the above
4. The passage suggests that Swiss chocolate companies are exploring new sourcing models and partnerships, such as direct trade arrangements with smallholder farmers and cooperatives, in an effort to:
A. Enhance transparency and traceability throughout their supply chains
B. Reduce costs and improve operational efficiency
C. Expand their market share in emerging economies
D. All of the above
5. The author's tone throughout the passage can best be described as:
A. Critical and pessimistic about the future of the Swiss chocolate industry
B. Neutral and objective, presenting both challenges and opportunities facing the industry
C. Optimistic and confident in the Swiss chocolate industry's ability to adapt and thrive
D. Nostalgic and wistful for the bygone era of Swiss chocolate's unrivaled dominance
6. The passage mentions all of the following as examples of how Swiss chocolate companies are exploring new channels and formats for reaching consumers, EXCEPT:
A. E-commerce platforms
B. Subscription services
C. Experiential retail concepts
D. Multilevel marketing schemes
7. According to the author, what serves as a reminder of the power of tradition, craftsmanship, and human ingenuity in the context of the Swiss chocolate industry?
A. The enduring appeal of Swiss chocolate
B. The challenges posed by climate change
C. The rise of emerging markets and new competitors
D. The development of functional chocolate products
8. The author suggests that in order to secure the enduring legacy of Swiss chocolate, the industry's most visionary minds must:
A. Resist change and preserve traditional methods at all costs
B. Abandon the values of quality and craftsmanship in favor of innovation
C. Focus solely on short-term profits and market share
D. Honor the past while boldly embracing the future
9. The passage implies that the Swiss chocolate industry has the potential to contribute to:
A. A more sustainable world
B. A more equitable world
C. A more delicious world
D. All of the above
10. Which of the following best captures the main idea of the passage?
A. The Swiss chocolate industry is doomed to obsolescence in the face of global competition and changing consumer tastes.
B. The Swiss chocolate industry must choose between tradition and innovation in order to survive.
C. The Swiss chocolate industry is well-positioned to adapt and thrive by embracing change while staying true to its core values.
D. The Swiss chocolate industry's success depends entirely on its ability to develop new functional chocolate products.
答案:
1. 答案: D。文章没有提到将可可种植园迁移到更温和的地区作为应对气候变化风险的措施。
2. 答案: A。作者认为开发"功能性"或"营养保健"巧克力产品代表了将享受与健康结合的新前沿。
3. 答案: D。文章提到了瑞士巧克力行业当前面临的所有这些关键挑战。
4. 答案: A。文章表明,瑞士巧克力公司正在探索新的采购模式和伙伴关系,如与小农和合作社的直接贸易安排,以期提高其供应链的透明度和可追溯性。
5. 答案: C。作者在整篇文章中的语气可以被描述为对瑞士巧克力行业适应和繁荣能力持乐观和自信的态度。
6. 答案: D。文章没有提到多级营销作为瑞士巧克力公司开拓新渠道和形式以触及消费者的例子。
7. 答案: A。作者认为,瑞士巧克力的持久吸引力提醒人们传统、工艺和人类智慧的力量。
8. 答案: D。作者认为,为了确保瑞士巧克力的持久遗产,行业中最有远见的人必须尊重过去,同时大胆拥抱未来。
9. 答案: D。文章暗示瑞士巧克力行业有可能为一个更可持续、更公平、更美味的世界做出贡献。
10. 答案: C。文章的主要观点是,瑞士巧克力行业通过在保持核心价值观的同时拥抱变革,具备良好的适应和繁荣发展的能力。
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发表于 2024-7-2 08:39:41
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