Question

【題目】七選五

【1】 . Still, all flavors are based on just four basic tastes: sweet, bitter, salty, and sour. Some food experts argue there is a fifth basic taste called umami（a Japanese word that can be translated roughly as "tasty" or "savory"）, but this theory remains controversial. 【2】

How can so few basic tastes give rise to the enormous number of flavors we experience? 【3】 Compare this to colors. There are only three basic colors—yellow, red, and blue—but when mixed in different ways and proportions, these three basic colors are sufficient to create the vast array of colors that we see every day.

Apart from being influenced by different combinations of the basic tastes, the experience of taste is also enriched by other sensations, such as odor (氣味) and temperature. These functions together produce what we recognize as unique tastes. In fact, what we perceive as taste often involves smell more than the taste experienced through the tongue. 【4】 For example, cinnamon tastes quite mild to people who cannot enjoy its fragrant smell. The same is true of drinks, like hot coffee or tea, which taste best when they can be smelled and tasted.

【5】 The reason why hot, spicy foods like chili peppers are tasty is that they affect the lingual nociceptors. Nociceptors are small areas on the surface of the body that help protect us against injury. Nociceptors on the skin warn us of potential damage to the body. When we are pricked with a needle, for example, nocicptors represent that sensation as pain. A special kind of nociceptor called a lingual nociceptor is found on the tongue and, along with the other senses, helps us enjoy certain foods.

A. These are basic tastes that we are familiar with.

B. This is possible because the basic tastes combine in different proportions.

C. Each food we eat tastes different, and there are untold numbers of different tastes.

D. This is why foods with strong tastes often seem unattractive to people who, due to a stuffy nose, cannot smell them.

E. What can also contribute to the sensation of taste is our ability to feel pain.

F. So there are a small number of basic tastes that affect a big number of flavors.

G. Regardless of whether there are four or five basic tastes, the number is small.

Answer 1

【答案】

【1】C

【2】G

【3】B

【4】D

【5】E

【解析】

試題分析：本文屬于說(shuō)明文閱讀，介紹了不同的味道是由四種基本的味道組成而來(lái)的，并介紹了影響味道的不同原因。

【1】C 根據(jù)橫線后句Still, all flavors are based on just four basic tastes: sweet, bitter, salty, and sour.所有的味道都由四種基本的味道組成。說(shuō)明前句應(yīng)該介紹世界上由這四種味道組成的不同的風(fēng)味。C項(xiàng)“Each food we eat tastes different, and there are untold numbers of different tastes.”每種食物都有不同的味道，但是不同的味道都是由基本的味道組成的。故C項(xiàng)符合上下文串聯(lián)。

【2】G 根據(jù)橫線前句Some food experts argue there is a fifth basic taste called umami，but this theory remains controversial.可知有些專家認(rèn)為還有第五種味道，但是這一理論還存在爭(zhēng)議。但是無(wú)論基本的味道是四種還是五種，數(shù)量都不算多。故G項(xiàng)符合上下文串聯(lián)。

【3】B 根據(jù)后半句Compare this to colors. There are only three basic colors—yellow, red, and blue—but when mixed in different ways and proportions.可知三種基本的顏色黃、紅、藍(lán)可以組合成不同的顏色。那么味道也是一樣的，四種基本味道可以組合成不同的味道。故B項(xiàng)“This is possible because the basic tastes combine in different proportions.不同的味道也許是因?yàn)榛�本的味道以不同的比例組合在一起的”符合上下文串聯(lián)。

【4】D 根據(jù)橫線前句In fact, what we perceive as taste often involves smell more than the taste experienced through the tongue.實(shí)際上我們發(fā)現(xiàn)的味道通常涉及到通過(guò)舌頭體驗(yàn)到的氣味。說(shuō)明橫線句應(yīng)該與氣味有關(guān)，故D項(xiàng)“This is why foods with strong tastes often seem unattractive to people who, due to a stuffy nose, cannot smell them.”介紹的恰好是與氣味有關(guān)的內(nèi)容，符合上下文串聯(lián)。

【5】E 根據(jù)橫線后句The reason why hot, spicy foods like chili peppers are tasty is that they affect the lingual nociceptors.中的辛辣食物會(huì)對(duì)我們的語(yǔ)言器官有傷害。說(shuō)明味覺(jué)還和我們對(duì)于疼痛的感覺(jué)有關(guān)。故E項(xiàng)正確。