英文學測

第41至44題為題組
43. Which of the following is true about the modern development of the flip-flop?
(A) Modern flip-flops originated from Indian toe knob sandals.
(B) Americans loved the Japanese flip-flop because of its bright colors.
(C) Rubber became the major material of the flip-flop before World War II.
(D) The sandals American soldiers brought home from Japan later became modern flip-flops.

第41至44題為題組
44. Which of the following is NOT mentioned as a concern of wearing the flip-flop?
(A) Personal health.
(B) Poor quality.
(C) Social appropriateness.
(D) Marine pollution.

第45至48題為題組
Ships are the lifeline of trade among countries. Almost everything， from food to machinery， comes by way of the sea in huge ships piloted by captains. But the captain of a ship is responsible for guiding the vessel until they hit a port， waiting to enter the harbor. The task of bringing the ship into the harbor and anchoring it is taken up by a different captain. This captain is called a marine pilot.
A marine pilot is a boat pilot with specialized knowledge of a particular port or harbor. The pilot is needed to direct large ships into a port， where there are often deep water channels surrounded by shallower seabeds. Without the services of a marine pilot， docking ships would be hazardous. There would be a real chance of running aground and damaging the ship and the cargo， some of which might be dangerous if released into a water-based ecosystem.
In addition to the shallower seabeds， tide and wind pose further challenges for bringing ships into a port. During different tides， currents may change from one direction to the other. The same strategy for docking a vessel during an incoming tide may not work during an outgoing tide. Also， the wind can significantly alter the direction of the ship and how it reacts， adding to the difficulty of anchoring the ship.
Marine pilotage is a job that requires a high degree of proficiency as well as quick and independent thinking. Above all， it is about risk management. A marine pilot goes on board at a **crucial time** and controls the vessel based on his or her knowledge of the port and the situation at hand. The pilot is responsible for not only the safety of the ship but also the protection of the port and the marine environment.
45. What is the passage mainly about?
(A) A special profession.
(B) Shipping and trading.
(C) Guidelines for safe docking.
(D) Protection of the marine environment.

第45至48題為題組
46. Which of the following is part of the knowledge that a marine pilot must have?
(A) The value of the ships.
(B) The content of the cargo.
(C) The weather conditions.
(D) The diversity of marine life.

第45至48題為題組
47. What does “a **crucial time**”” in the last paragraph refer to?
(A) When the vessel hits a flat.
(B) When the channel is not deep enough.
(C) When there is a collision of two ships.
(D) When a ship is waiting to enter the port.”

第45至48題為題組
48. How does the author conclude the passage in the last paragraph?
(A) By adding new details.
(B) By predicting future development.
(C) By summarizing the main points.
(D) By giving advice to the general public.

第49至52題為題組
Probably the most widely used oil in cooking， olive oil is made by crushing olives with stone or steel blades to release the oil. Extra virgin oil， the finest grade， is made from the first pressing of the olives and has a very low acidity rate (under 1%). To be qualified as “extra virgin，”” the oil must also pass both an official test in a laboratory and a sensory evaluation by a trained tasting panel. It must be free from impurity， while exhibiting some fruitiness and creating a pleasant bitter flavor along with a peppery sensation in the mouth. Second on the ranking is virgin olive oil. It is also a first pressing， but has a slightly higher acidity level (under 2%). Lastly， pure olive oil is the cheapest olive oil. It is refined to remove its impurities and blended to improve flavor， and is recommended for all-purpose cooking.
Packaging and storage also have an impact on the quality of olive oil. Olive oil spoils quickly when exposed to direct sunlight， so it should be stored in the dark at 16-18°C. Moisture and oxygen promote oxidation and therefore limit its shelf life. Plastic containers usually do not provide adequate protection from light， heat， or moisture; additionally， small particles in plastics can leak into the oil， which further reduces its quality.
Olive oil tasters have long adopted descriptive terms such as “”pure”” and “”light”” to evaluate the quality of olive oil. Recently， however， the International Olive Council (IOC) is seeking input on test methods to improve the transparency of the testing process and boost the accuracy of the results. A redefinition of the term “”olive oil”” is also proposed to make a clear distinction between virgin olive oil and pure olive oil. Industry members of the IOC hope to promote the trade of olive oil by initiating these changes.
49. What is the passage mainly about?
(A) The flavor of olive oil.
(B) The trade of olive oil.
(C) The promotion of olive oil.
(D) The quality of olive oil.”

第49至52題為題組
50. Which of the following statements is true about extra virgin olive oil?
(A) It is free from any bitter flavor.
(B) It is refined to remove its impurities.
(D) It has a lower acidity rate than virgin olive oil.

第49至52題為題組
51. According to the passage， what is the best way to store olive oil?
(A) In a plastic container in a damp cellar.
(B) In a clear glass bottle near the kitchen stove.
(C) In an airtight glass bottle in a kitchen cupboard.
(D) In an airproof bottle next to a well-lighted window.

第49至52題為題組
52. What is the IOC trying to do?
(A) Train more qualified olive oil tasters.
(B) Improve the ways of grading olive oil.
(C) Look for new techniques to boost production.
(D) Build better connections among industry members.