Unit 2 Working the land Period 3 Grammar and composition同步练 -2025-2026学年高中英语译林版选修第一册

Unit 2 Working the land Period 3 Grammar and composition Ⅰ. 单句语法填空。 1. We have __________(abundance) evidence to prove his guilt. 2. He didn't tell us whom it was that he __________(have) repair his computer. 3. His __________(present) at the meeting took us aback, for he was supposed to be on a business tour then. 4. The dove is a universal __________(symbolically) of peace. 5. What was __________(imagine) in the past has now become reality. 6. This is a delightful river with many wild flowers __________ its banks. 7. The roof was leaking and I had to use a bucket to catch the __________(drip). 8. It was in the hospital __________ I met you last time. 9. Looking __________ to the day with great eagerness, he felt how slowly time passed. 10. It seems that living green is __________(surprise) easy and affordable. 11. __________ was not until he came back from Africa that year that he met the girl he would like to marry. 12. It was I __________ met Li Ming at the railway station yesterday. 13. When and where was it __________ you were born? I'm curious to know more about you. 14. He __________ write to you last week. 15. __________ be careful when you cross the street. Ⅱ. 阅读理解。 A[2025泰兴期中] Your favorite foods might not taste the same in the future, and the climate crisis is behind it. In southwest Spain, black Iberian pigs forage(觅食) under centuries­old oak trees, a process essential for the unique taste of the Jamón Ibérico, a special cured ham(腌制火腿) made from the black­footed pig. However, according to National Geographic, frequent heat waves and a five­year drought have reduced the number of the trees' acorns(橡子) as well as the grass around them. Without these natural food sources, the pigs require extra feed, which changes the ham's unique flavor. It takes 30 years for oak trees to grow acorns, and alternative feeds like olives would make the meat taste bitter and spicy. Drought also affects the taste of fruits. Watermelons and cantaloupes(香瓜), for instance, display noticeable flavor changes during drought conditions. Researchers at the Agrifood Research and Technology Center of Aragon in Spain explained to the Spanish online newspaper Público that compounds(化合物) such as sugars build up during drought, changing the taste of food, either positively or negatively. Beyond drought, rising temperatures and sea levels also influence food flavors. Typically, warm days and cool nights enhance the sugar and acid content in fruits, which are essential for optimal(最佳的) flavor. However, global warming makes this less likely. For example, Japanese apples are becoming less acidic, softer, and drier due to early blooming and high temperatures during growth, noted National Geographic. Similarly, oysters, which do best in a mix of salt and fresh water, are losing their distinct flavors due to their increasingly salty environment caused by rising sea levels and heightened river salinity(盐度). While the food we consume is deeply influenced by the climate crisis, our food choices also contribute to it. Meat and dairy produce, especially from cows, significantly impact the climate. Raising livestock(牲畜) accounts for about 14.5 percent of the world's greenhouse gas emissions annually, comparable to the emissions from all cars, trucks, airplanes, and ships combined. Compared to plant protein, producing animal protein generally requires more land, energy and water. This may seem like a vicious circle(恶性循环), but it is not impossible to break. The Good Food Institute, a US­based think tank promoting alternative proteins, believes people will choose such options if they are as tasty and affordable as meat. Meanwhile, more people have started to take action. According to The New York Times, Will Harris, a US farmer, practices regenerative farming by allowing cows to move around freely and reducing chemical use and soil disturbance, which is more environmentally friendly. In addition, buying local, in­season produce is usually best, as out­of­season fruits and vegetables, especially those flown in, have a high carbon footprint. (　　) 1. How does climate change affect Jamón Ibérico's taste? A. By transforming the breed of the pigs. B. By changing the pigs' natural diet. C. By speeding up the aging process of the ham. D. By affecting the curing process of the ham. (　　) 2. How does the author illustrate the impact of climate change on fruits? A. By describing the sugar and acid contents in fruits. B. By discussing changes in fruit size. C. By mentioning the changes in fruit color. D. By stressing the heightened salinity. (　　) 3. What is the primary purpose of the author in the last paragraph? A. To argue for stricter farming regulations. B. To demonstrate the failure to fight climate change. C. To encourage more sustainable farming practices. D. To promote the consumption of imported fruits. (　　) 4. What is a suitable title for the text? A. The Flavors of Climate Change B. The Future of Food Production C. The Impact of Drought on Agriculture D. Climate Change and Food Security B Several research groups have previously generated images from brain signals using AI models that require numerous data analysis. Now, Shinji Nishimoto and Yu Takagi at Osaka University in Japan have developed a much simpler approach by slightly adjusting Stable Diffusion, a popular text­to­image generator, allowing it to turn brain signals directly into pictures. Shinji Nishimoto and Yu Takagi built two additional models to help make Stable Diffusion work with brain signals. The pair used data from four people obtained by using functional magnetic resonance imaging(fMRI)(功能磁共振成像技术) to scan their brains while the four were viewing 10，000 pictures. Using around 90 per cent of the brain­imaging data, the pair then trained one model to make links between fMRI data from a brain region that processes visual signals and the images that people were viewing. They used the same data set to train the other model to form links between text descriptions of the images and fMRI data from a brain region that processes the meaning of images. After training, these two models could translate brain­imaging data into forms that were directly fed into the Stable Diffusion model. It could then reconstruct around 1，000 of the images people viewed with an accuracy rate of about 80%. This level of accuracy is similar to that previously achieved in a study that analysed the same data using a much more tedious approach, which involved more time and efforts. However, the study only tested the approach on four people. “This approach requires huge fMRI machines，” says Sikun Lin at the University of California. “In the future, more practical versions of the approach could allow people to make art or change images with their imagination, or add new elements to gameplay, but it is still a long way from daily use，” she adds. (　　) 5. What do we know about Stable Diffusion? A. It calls for more data analysis. B. It was created to read brain signals. C. It was launched by Japanese scientists. D. It helps change brain signals into pictures. (　　) 6. What are the two models intended to do after training? A. To process data. B. To redraw images. C. To scan human brains. D. To match text descriptions. (　　) 7. What does the underlined word “tedious” mean in Paragraph 3? A. Simple. B. Complicated. C. Effective. D. Convenient. (　　) 8. What does Sikun Lin say about this approach? A. It is practical for daily use. B. It has been widely used in art. C. It will enrich people's imagination. D. It will be applied in a broad range. Ⅲ. 语法填空。[2025长沙长郡中学第三次月考] Chinese restaurants began to open in America in the mid­19th century, clustering (集中) on the west coast where the first immigrants landed. They mostly served 1.__________ unique version of Cantonese cuisine—chop suey, egg fu yung and the like. In that century and much of the 20th century, the immigrants largely 2.__________(flow) from China's south­east regions, mainly Guangdong Province. As time passed, restaurants began calling their food “Hunan” and “Sichuan” cuisine, and though it 3.__________(true) bore much resemblance to 4.__________ was eaten in those regions, it was more diverse and boldly spiced 5.__________ the sweet, fried stuff that defined the earliest Chinese menus. By the 1990s, adventurous diners in cities with sizeable Chinese populations could choose many regional cuisines. A particular 6.__________(favor)—Sichuan food, made its diners addictive with its extremely chilly dishes. Virtually every small town had one Chinese restaurant and, generally, the menus were the same: 7.__________(steam) pork dumplings; sour soup; stir­fries listed by main ingredients, 8.__________ a pepper star suggesting the amount of pepper. But there were slight changes in some cities. For instance, in Boston, takeaways often come with dumplings 9.__________(feature) a sweetened sauce, a special cuisine developed in upper Manhattan 10.__________(meet) diners' novel taste. Ⅰ. 1. abundant　2. (had) had　3. presence　4. symbol　5. unimaginable　6. along 7. drips　8. that　9. forward 10. surprisingly　11. It　12. that/who　13. that　14. did　 15. Do Ⅱ. 1—5 BACAD　6—8 ABD Ⅲ. 1. a　2. flowed　3. truly　4. what 5. than　6. favorite　7. steamed　8. with 9. featuring　10. to meet 学科网（北京）股份有限公司 $