Question

19．Researchers may have discovered a perfect material of dieting-low fat cake and cheese．British researchers say they have created a protein （蛋白质） that can replace fat perfectly．
The proteins will enable food producers to remove much of the fat used in their products but without reducing product quality．
Funded by team from University of Edinburgh，the researchers have produced the modified （调整了的） proteins that easily break down and therefore work nearly the same as the fats do during food production．
"We've paved the way for the development of modified proteins that can be used to produce a wider range of appealing low-fat foods，"said Dr．Steve Euston，who led the research．"The result could be important for health benefits，as well as a reduction in the burden on the National Health Service （NHS） caused by many weight-related health problems．"
Protein-for-fat substitution （替代品） is not a completely new idea，but to date it has been limited to products such as yogurts．
In cheeses and cakes it has proved less successful in ensuring the original taste and texture fundamental to consumer satisfaction，mainly because proteins could not mimic the behavior of fats closely enough．
By studying the proteins'chemical structure，the team has developed a detailed understanding of how proteins behave when they are heated or go through other food producing processes．
The proteins could encourage development of a wider choice of low-fat foods，helping consumers to eat more healthily and reducing weight-related health problems．
The team has achieved particularly promising results in using proteins to replace eggs，which is commonly used in bakery items．
Such substitution not only cuts fat content； because eggs can be subject to sharp changes in price．It could also cut the cost products and so encourage consumers to eat more healthily．
32．What can we learn from the passage？A
A．The NHS will benefit from this new finding．
B．The research team is funded by food producers．
C．Protein for fat substitution is a completely new idea．
D．Products of modified proteins have been put on sale．
33．The underlined word"mimic"meansD．
A．reduce　　　　    B．make              C．remove D．imitate（模仿）
34．These new proteins work nearly the same as the fats do becauseB．
A．they will cut fat content easily           
B．they will break down easily
C．their products are cheaper and healthier    
D．they ensure the original taste and texture
35． Which of the following is the best title？A
A．A Special Protein                      
B．How Proteins Work
C．Cut Down the Food Cost                
D．A Special Research Team．

Answer 1

分析 本文属于说明文阅读，作者通过这篇文章主要向我们介绍了一种可以用来代替脂肪的一种新型蛋白质，该蛋白质将使食品生产商去除大部分在他们的产品中使用的脂肪，但不降低产品质量，且可以降低成本使消费者吃得更健康．

解答 32．A．推理判断题．根据文章第六段as well as a reduction in the burden on the National Health Service （NHS） caused by many weight-related health problems，以及减少国民健康服务（NHS）很多与体重相关的健康问题所引起的负担；故选A．
33．D．词义推断题．根据文章第八段"mainly because proteins could not mimic the behavior of fats closely enough．"可知蛋白质不能模仿脂肪的行为作用．故选D．
34．B．细节理解题．根据第四段 the researchers have produced the modified proteins that easily break down and therefore work nearly the same as the fats do during food production，研究人员已经研究出了改良的蛋白质，它很容易被分解，因此在食品生产中作用和脂肪几乎一样；故选B．
35．A．主旨大意题．通读全文，本文主要介绍了一种新型蛋白质，可以用来代替脂肪．故选A

点评 本文是一个科教类阅读理解，题目涉及多道细节理解题，做题时结合原文和题目有针对性的找出相关语句进行仔细分析，结合选项选出正确答案．推理判断题也是要在抓住关键句子的基础上合理的分析才能得出正确答案，切忌胡乱猜测，一定要做到有理有据．