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SSAT英语阅读文体类型分类练习02

SSAT英语阅读文体类型分类练习02
SSAT英语阅读文体类型分类练习02

Research Report:

Jaws of Anxiety

Not too many of us enjoy going to the dentist. Read this article from PSYCHOLOGY TODAY to learn more about some people’s fear of facing the drill.

As he climbs into the dentist’s chair for the first time, three-year-old Danny clearly would rather be somewhere else. He’s already squirming like a hooked trout and seems on the verge of tears. The most probable explanation for Danny’s anxiety is: 1) the office sound system is playing Neil Diamond again; 2) Danny is just a nervous kid;

3) Danny’s mother, no fan of dentists herself, transmitted her own anxiety to her son.

Many dentists would blame Danny’s nervousness on mom, but a study at North Carolina State University suggests that the second explanation is correct. Researchers videotaped the dental debuts of 46 three-year-olds and noted any anxious behavior, from fidgeting to outright attempts to flee from the dentist’s chair.

Meanwhile, the mothers reported how anxious they felt about their child’s examination and about their own dental visits. They also filled out questionnaires designed to estimate their offspring’s day-to-day anxiety level.

The results? “A mother’s anxiety did not appear to affect her child,” says NCSU psychologist Lynne Baker-Ward, Ph.D. The best predictor of a kid’s anxiety level inside the dentist’s office, it turned out, was his anxiety level outside the dentist’s office. Although nervous toddlers did have nervous moms, the mothers seemed to be responding to the kid’s anxiety, rather than vice versa.

The researcher’s conclusions were bolstered by an experiment in which some families watched a reassuring dental video before their appointment. Mothers who saw the video said that they felt less nervous about their child’s visit. If maternal anxiety were truly influencing the kids, the children should have been more relaxed too. But the kids displayed as much anxious behavior as peers whose moms hadn’t seen the video.

Parental anxiety may become more of a factor in later visits. The child’s own dental experiences, as well as those of siblings and peers, probably play a greater role as well.

1. According to this article,

A. many dentists blame parents for a child’s anxious feelings.

B. most three-year-olds shouldn’t visit the dentist.

C. North Carolina State’s study upholds the beliefs of most dentists.

D. parents often blame dentists for a child’s nervousness.

2. Which of the following is true according to this article?

A. Soothing music has a calming effect on young patients.

B. Nervous mothers in the dentist’s office cause nervous children.

C. Watching a calming video will reduce anxiety in upset children.

D. The video helped calm the nervous mothers.

3. The information in this article supports the idea that

A. behavior at the first dental visit could be predicted by watching the child in

another stressful situation.

B. children pick up subtle clues from dentists’ attitudes toward them.

C. children will become increasingly stressed with each subsequent visit to the

dentist.

D. children under the age of three are always unpredictable.

4. Which of the following choices contains a literary device known as a simile?

A. As he climbs into the dentist’s chair

B. He’s already squirming like a hooked trout.

C. Danny is just a nervous kid.

D. Researchers videotaped the dental debuts.

5. Which of the following research techniques was used in the study at North Carolina State University?

A. Researchers videotaped children at their first dental visit and had their mothers

complete questionnaires.

B. Researchers studied the effect of different styles of music on the level of

children’s nervousness.

C. Researchers videotaped the mothers of anxious children to see if they

transmitted their nervousness.

D. Children filled out questionnaires designed to estimate the level of their

day-to-day anxiety.

Poem:

Poet Theodore Roethke describes a night spent on a train traveling through a remote section of the United States. Read the poem "Night Journey" to learn what emotional effect the sights and sounds have on him. Answer the questions that follow.

Night Journey

By Theodore Roethke

Now as the train bears west,

Its rhythm rocks the earth,

And from my Pullman berth

I stare into the night

While others take their rest.

Bridges of iron lace,

A suddenness of trees,

A lap of mountain mist

All cross my line of sight,

Then a bleak wasted place,

And a lake below my knees.

Full on my neck I feel

The straining at a curve;

My muscles move with steel,

I wake in every nerve.

I watch a beacon swing

From dark to blazing bright;

We thunder through ravines

And gullies washed with light.

Beyond the mountain pass

Mist deepens on the pane;

We rush into a rain

That rattles double glass.

Wheels shake the roadbed stone,

The pistons jerk and shove,

I stay up half the night

To see the land I love.

1. How does the poet help the reader understand that the view from the train is changing rapidly?

A. by using technical railroad terms

B. by using short lines

C. by using a nighttime setting

D. by using passive voice

2. What does the poet most likely mean when he writes "Bridges of iron lace" in line 6?

A. bridges that are cold and fragile

B. bridges that are light and dark

C. bridges that have history and value

D. bridges that have strength and elegance

3. What does the speaker mean when he says in line 14, "My muscles move with steel"?

A. His body feels powerful.

B. He exercises his body.

C. His body responds to the motion.

D. He stretches in his Pullman berth.

4. What idea is conveyed by the shift to the pronoun "we" in lines 18 and 22?

A. The other passengers are waking up.

B. The man and machine are briefly one.

C. The train is increasing its speed.

D. The man is dependent on trains.

Informative essay:

Say Cheese

Here’s an article from THE WORLD OF CHEESE by Evan Jones with some history and interesting information about cheese. Read it and answer the following questions.

Cheese has been described as everything from food for the gods to “a surly elf, digesting all things but itself.” Mere mortals thrive on it, but not many have probed its mystery.

When my brothers and sister and I were young, our mother’s unchanging Sunday night supper was based on cheese, and week after week, year after year, we thrived on the menu. The cheddary golden-orange piece de resistance was called Old English and was served simply, with graham crackers, accompanied by mugs of hot chocolate. Not only was it a sensible meal to end a day that had been “parted in the middle,” as our mother would say, by the traditional abundance of Sunday dinner just after noon; it was a family ritual. It was also character building, I can hear our parents saying. The difference between honest cheese and that which was ersatz was important to know. But we didn’t learn much else about the cheese at home. We had the usual version of macaroni and cheese, and Welsh Rabbit, but never cheese as an end -of-dinner course—nor did anyone else we knew. The function of cheese in those days, and in that part of America, was as a meat substitute, in casseroles, sauces, a sandwich here and there. It gained status only when served with pie, as in the old British saying: Apple pie without cheese is like a kiss without a squeeze.

It took the airplane and a sort of gastronomic revolution to change things. There was plenty of cheese being made in the United States, but very little variety. If you wanted to add to your knowledge you almost had to go to Europe, where there were (and are) cheeses in so many variations as to seem astounding. You learned that the English made others besides Cheddar and Cheshire, that the Italians weren’t limited by Parmesan so hard it had to be grated, and that the Danes were making copies of Europe’s best. But you had to go to France to find more mysterious wonders of the cheese world—cheeses made in almost every shape imaginable, cheeses produced only in certain seasons of the year, others that oozed mellifluously when their white skins were broken, some even that smelled rank but tasted ineffably of sweet cream and savor.

It is hard to remember the first fromager to whom we went regularly when we lived in

Paris but easy to realize that the kind of store he proudly operated did not begin to proliferate in America until the beginning of the 1970’s. In France the windows of such stores are often filled with cheeses so decoratively arranged they mislead you into thinking the place a pastry shop. Maybe it is the flour-white rinds that fool you—or the crusty look of others reminiscent of country bread. Inside, the counters are serieuse, cheese piled upon cheese because the storekeeper knows his stock moves quickly enough to prevent the weight of one from squashing another. The shapes are myriad: starlike cheeses, balls, cubes, cones, squares, pyramids, millstones, chariot wheels, cucumbers, bricks, parallelepipeds, rhomboids, ingots, hearts, melons, crescents, ostrich eggs, and pears. My wife or I would bring home newly discovered forms as cheerfully as newly discovered flavors —as if we had found a new toy.

In this country, few retailers need to be masters of the finishing process, as is the fromager affineur, who sells so many shapes in France. Here the challenge is eliminated because all imported dairy products have to be pasteurized. But a traditional French retailer has been as apt as not to get his stock directl y from farmers and small creameries. He keeps the cheeses in a cool, humid cellar where some are ripened on wooden shelves, some on straw, some on metal racks, depending on their types…They are living cheeses because pasteurization has not arrested their development, and they need tender loving care.

1. Where in the library would you be most likely to find this selection?

A. With books about childhood memories

B. With books about the French economy

C. With books about travel in France

D. With books about French food

2. In the paragraph beginning “But we didn’t learn . . .” and the paragraph following it, the author’s purpose is

A. to set up a contrast.

B. to ridicule all cheese not made in France.

C. to tell people that American cheese lacks quality.

D. to teach readers how cheese is made.

3. Do you think the author of this article likes cheese?

A. He hated it as a child but likes it now.

B. He loved it as a child but dislikes it now.

C. He liked it as a child and still does.

D. The author offers no opinion.

4. According to the article, specialty cheese shops, like those found in Paris,

A. grew too large in the United States.

B. were shut down because of unpasteurized milk.

C. never were developed in America.

D. did not become common in America until after 1970.

5. What do you think the author most wants readers to gain from reading this article?

A. Knowledge of how cheese is made

B. Appreciation of cheese

C. Desire to use domestic cheese

D. A sense of the invention of cheese

ANSWERS:

ADABA

BDCB

DACDB

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