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1。Which of the following, if true, most logically completes the passage?
A recent poll found that over 80 percent of the residents of Nalmed Province favored a massive expansion of the commuter rail system as a means of significantly easing congestion on the province’s highways and were willing to help pay for the expansion through an increase in their taxes. Nevertheless, the poll results indicate that expansion of the rail system, if successfully completed, would be unlikely to achieve its goal of easing congestion, because _______.
- most people in favor of expanding the rail system reported less congestion during their highway commute as the primary benefit they would experience
- of the less than 20 percent of residents not counted as favoring the expansion, about half claimed to have no opinion one way or the other
- the twice-daily periods of peak congestion caused by people commuting in cars have grown from about an hour each to almost two and a half hours each in the past 20 years
- expanding the commuter rail system will require the construction of dozens of miles of new railbed
- the proposed expansion to the commuter rail system will make it possible for some people who both live and work at suburban locations to commute by rail
为什么答案选a阿？
2。Yeasts capable of leavening bread are widespread, and in the many centuries during which the ancient Egyptians made only unleavened bread, such yeasts must frequently have been mixed into bread doughs accidentally. The Egyptians, however, did not discover leavened bread until about 3000 B.C. That discovery roughly coincided with the introduction of a wheat variety that was preferable to previous varieties because its edible kernel could be removed from the husk without first toasting the grain. 能够发酵面包的酵母被广泛传播，在古埃及人只制造未经发酵的面包的这么多世纪里，这样的酵母必然是很频繁的被混入面包面团里，偶然地。埃及人，然而，直到公元前3000年才发现发酵面包。这个发现一般是和一种谷类的引进相联系，这种谷类比之前的种类更好，因为它可食的仁能够从壳面移出，而不用先去烤一下谷物。 Which of the following, if true, provides the strongest evidence that the two developments were causally related?
- Even after the ancient Egyptians discovered leavened bread and the techniques for reliably producing it were well known, unleavened bread continued to be widely consumed.
- Only when the Egyptians stopped the practice of toasting grain were their stone-lined grain-toasting pits available for baking bread.
- Heating a wheat kernel destroys its gluten, a protein that must be present in order for yeast to leaven bread dough.
- The new variety of wheat, which had a more delicate flavor because it was not toasted, was reserved for the consumption of high officials when it first began to be grown.
- Because the husk of the new variety of wheat was more easily removed, flour made from it required less effort to produce.
Answer: e 就算把它翻译出来我也不明白。高手指教阿 | 
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发表于 2007-4-14 01:47:00
