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英语四级考试之快速把握阅读文章的主题

发布时间:2011-12-12 08:33 来源:字号:T|T

英语四级测验之快速掌握四级阅读文章的主题

尽量主旨题已经不再是四级阅读的必考题型,但可以或许精确的掌握文章的主题对办理其他各类题型照旧大有裨益的。尤其是连年来大量增进的概念题和推理归纳综合题,其谜底的计划跟文章的主题有着亲近的相关。

主题就是一篇文章的基础,就测试学来看,依据一篇文章来出的标题都是环绕着主题举办计划,以是掌握住了文章的主题就找到了破解各题的大偏向。怎样才气快速精确地找到文章的主题呢?

要想找到文章的主题,必需先相识四级文章的布局特点。四级的文章按布局可以分成两大类:总漫衍局和概念分述布局。从测验操纵层面来看,最简朴的要领就是按照段落的数目来分别——五段以内的(包罗五段)根基都是总漫衍局;大于五段的根基可按概念分述布局来处理赏罚。

怎样掌握总漫衍局文章的主题?总漫衍局文章的机关如下:总述(提出概念)→分述(阐述概念)→总述(夸也许念)。总漫衍局文章的主题一样平常都在文章的首段。假如首段呈现转折词,主题每每是首段转折句;假如首段没有明明的转折,则主题每每是首段首句。假如首段无转折,且只是描写某种征象,则必要存眷文章的二段或三段,这时辰文章的主题很也许是二段或三段段首的转折句。譬喻:

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 rid some processed foods of chemical preservatives.

Cream and butter contain pretty much the same substances, so why cream should sour much faster has been a mystery. Both are emulsions—tiny globules (小球体) of one liquid evenly distributed throughout another. The difference lies in what’s in the globules and what’s in the surrounding liquid, says Brocklehurst, who led the investigation.

In cream, fatty globules drift about in a sea of water. In butter, globules of a watery solution are locked away in a sea of fat. The bacteria which make the food go bad prefer to live in the watery regions of the mixture. “This means that in cream, the bacteria are free to grow throughout the mixture,” he says.

When the situation is reversed, the bacteria are locked away in compartments (隔仓室) buried deep in the sea of fat. Trapped in this way, individual colonies cannot spread and rapidly run out of nutrients (养料)。 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 keen to see if their products can be made resistant to bacterial attack through alterations to the food’s structure. Brocklehurst believes it will be possible to make the emulsions used in salad cream, for instance, more like that in butter. The key will be to do this while keeping the salad cream liquid and not turning it into a solid lump.

这篇文章一共五段,可以按总漫衍局来提取主题,其首段无转折词,但段首句是问句,一样平常来说假如段首呈现问句,后头的内容就是在对其作答。以是这篇文章的主题就是在表明cream比butter坏得快的缘故起因就是他们的内部布局差异。这篇文章没有专门考主旨题,但考了一个概念题

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