（精品推薦）2017屆高考二輪復習英語學案--專題十九 閱讀理解

many short-stay child-patients catch up quickly . but schools do very little to ease the anxiety about falling behind expressed by many of the children interviewed .
1.the author points out at the beginning that         .
a.every child in hospital receives some teaching
b.not enough is known about hospital teaching
c.hospital teaching is of poor quality
d.the special children’s hospitals are worst off
2.from the latest survey we know that _______.
a.hospital teaching across the country is similar
b.each hospital has at least one part-time teacher
c.all hospitals surveyed offer education to children
d.only one-fourth of the hospitals have full-time teachers
3.children in hospital usually turn to _____in order to catch up with their school work .
a.hospital teachers  b.schoolmates  c.parents d.school teachers
4.we can conclude from the passage that the author is         .
a.unfavourable towards children receiving education in hospitals
b.in favour of the present state of teaching in hospitals
c.unsatisfied with the present state of hospital teaching
d.satisfied with the results of the latest survey
                                       c
why does cream go bad faster than butter ? some researchers think they have the answer , and it comes down to the structure of the food, not its chemical composition—a finding that could help break away from some chemicals . cream and butter contain pretty much the same things , so why cream should go bad much faster has been a problem . both are small globules (小球) of one liquid spread throughout another . the difference lies in what’s in the globules and what’s in the surrounding liquid, says brocklehurst , who led the research . in cream , fatty globules drift about in a sea of water . in butter , globules of a watery roads are locked away in a sea of fat . the bacteria which make the food go bad prefer to live in the watery areas of the mixture . “this means that in cream , the bacteria are free to grow throughout the mixture,” he says , when in butter , the bacteria are locked away in locked places buried deep in the sea of fat . trapped in this way , those colonies  cannot spread and rapidly run out . they also slowly poison themselves with their waste products.” in butter , you get a self-limiting system which stops the bacteria growing ,” says brocklehurst . the researchers are already working with food companies eager to see if their products can be made to stand bacterial attack through changes of the food’s structure.