3.Each food we eat tastes different,and there are untold numbers of different tastes.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.Regardless of whether there are four or five basic tastes,the number is small.
How can so few basic tastes give rise to the enormous number of flavors we experience?This is possible because the basic tastes combine in different proportions.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 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.This is why foods with strong tastes often seem bland to people who,due to a stuffy nose,cannot smell them.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 as well as tasted.
What can also contribute to the sensation of taste is our ability to feel pain.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,nociceptors 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.
42.Which sentence best summarizes the main idea of the passage?B
A.New tastes can be created in laboratories.
B.Taste is a combination of different factors.
C.Solid foods have a stronger taste than drinks.
D.Taste is more important than smell for food.
43.Which word has the closest meaning to the phrase"give rise to"in Paragraph 2?D
A.lift B.count C.remove D.produce
44.What does the author imply about cinnamon?B
A.It can relieve a stuffy nose.
B.It can have a very strong taste.
C.It should be kept in a cool place.
D.It tastes better in a large quantities.
45.What are"lingual nociceptors"?C
A.Foods that tastes hot and spicy like chili peppers.
B.Substances in a food that improve its flavor.
C.Areas on the tongue that sense spicy foods.
D.Small connections between the nose and the mouth.
分析 本文屬于說(shuō)明文閱讀,作者通過(guò)這篇文章主要向我們描述了口味是不同因素的結(jié)合,天氣溫度,基本的口味的不同組合,感受疼痛的能力等都會(huì)影響味覺(jué).
解答 42.B.主旨大意題.通讀全文,可知文章主要講了口味是不同因素的結(jié)合,天氣溫度,基本的口味的不同組合,感受疼痛的能力等都會(huì)影響味覺(jué);故選B.
43.D.詞義猜測(cè)題.根據(jù)第二段:How can so few basic tastes give rise to the enormous number of flavors we experience這么少的基本口味怎么會(huì)引起我們體驗(yàn)到的大量口味呢;可知意為引起;故選D.
44.B.推理判斷題.根據(jù)倒數(shù)第二段:For example,cinnamon tastes quite mild to people who cannot enjoy its fragrant smell可知它可以有很強(qiáng)的味道;故選B.
45.C.細(xì)節(jié)理解題.根據(jù)最后一段: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可知舌頭上有辛辣食物的區(qū)域就是語(yǔ)言傷害;故選C.
點(diǎn)評(píng) 考察學(xué)生的細(xì)節(jié)理解和推理判斷能力,做細(xì)節(jié)理解題時(shí)一定要找到文章中的原句,和題干進(jìn)行比較,再做出正確的選擇.在做推理判斷題不要以個(gè)人的主觀想象代替文章的事實(shí),要根據(jù)文章事實(shí)進(jìn)行合乎邏輯的推理判斷.