六、英语能力考核
资料1：
Why does cram 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.
1. The significance of Brocklehurst’s research is that ____________.
A) it suggested a way to keep some foods fresh without preservatives
B) it discovered tiny globules in both cream and butter
C) it revealed the secret of how bacteria multiply in cream and butter
D) it found that cream and butter share the same chemical composition
2. According to the researchers, cream sours fast than butter because bacteria _________.
A) are more evenly distributed in cream
B) multiply more easily in cream than in butter
C) live on less fat in cream than in butter
D) produce less waste in cream than in butter
3. According to Brocklehurst, we can keep cream fresh by ___________.
A) removing its fat
B) killing the bacteria
C) reducing its water content
D) altering its structure
4. The word “colonies” (Line 2, Para. 4) refers to __________.
A) tiny globules
B) watery regions
C) bacteria communities
D) little compartments
5. Commercial application of the research finding will be possible if salad cream can be made resistant to bacterial attack _____________.
A) by varying its chemical composition
B) by turning it into a solid lump
C) while keeping its structure unchanged
D) while retaining its liquid form
七、专业知识考核题(不定向选择)
1、财政分配范围具有()的特点。
A、社会性和集中性
B、个体性和分散性
C、微观性和分散性
D、地域性和分散性
2、市场上需要某种产品的人数和该产品人均需求量的乘积即是市场上该产品的( )。
A.总需求
B.有效需求
C.无效需求
D.潜在需求
3、具有维护主权、保护民族经济、促进对外贸易发展功能的税种是()。
A.营业税
B.增值税
C.关税
D.房产税
4、在金属货币流通的条件下，单位货币的法定含金量被作为()
A.货币的价格标准
B.货币单位
C.货币名称
D.货币材料
5、以经济活动中书立、领受的凭证为征税对象的税种是()。
A.营业税
B.关税
C.企业所得税
D.印花税
6、货币制度更基本的内容是规定()。
A.货币材料
B.货币名称
C.货币单位
D.价格标准
7、对产业进行分类时，经常采用的方法有( )。
A.投资规模分类法
B.两大部类分类法
C.消费结构分类法
D.三次产业分类法
E.生产要素密集程度分类法
建设银行校园招聘笔试真题答案及解析(上)-回忆版
参考答案
一、单项选择
1-7 C C B C C C C
二、数学运算
1-5 A A A B A
三、数字推理
1-3 D D C
四、图形推理
1-3 B C C
五、资料分析
1-5 C B C B C
六、英语能力考核
1-5 A B D C D
七、专业知识考核题(不定向选择)
1-6 D A C A D A
7、BDE
