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106年 - 106-2 臺中市立臺中女子高級中等學校教師甄選:英文科#67974

科目:教甄◆英文科 | 年份:106年 | 選擇題數:6 | 申論題數:35

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所屬科目:教甄◆英文科

選擇題 (6)

【已刪除】四、克漏字測驗命題:10 % (請根據以下文章,設計五題適合高三學生程度的單選克漏字測驗,每題各有四個選項。 請直接在文章中將欲挖空處標上題號並劃底線。) 例如: Michael Faraday was born near London, the son of a blacksmith. His first job was in a bookshop, but in 1813 he started work as a laboratory assistant at the Royal Institution in London. In 1844 he was made professor of chemistry there. Many people now ① view Faraday as the greatest of all experimental physicists. He was one of the first people to try to make science popular with the general public. In 1826 he gave the first lectures about science for children, at the Royal Institution. These are still ② held every year. 1. (A) think (B) refer (C) view (D) deem 2. (A) held (B) occurred (C) happened (D) reasoned 正文:    Controlled rot—fermentation—is the process of converting carbohydrates into alcohols and carbon dioxide with the help of microorganisms like yeasts and bacteria, typically in an anaerobic—that is, oxygen-depleted—environment. Disgusting as this may sound, many of the fermented products that we enjoy today, such as bread, wine, beer, cheese and natto, were conceived because some benign bacteria fell off human skin and landed in a pail of milk, for example. In fact, the same bacteria responsible for foot odor are in many cheeses. Even though fermentation involves the introduction of foreign microbes into the things we eat, these microorganisms actually protect against the invasion of dangerous germs. Of the millions of bacterial species on the planet, only about fifty are harmful to humans, and we are generally protected against these by the throng of safe bacteria that live in our bodies, the soil, water, and air     Fermentation does not require human intervention. Many foods will naturally ferment once they are past their prime, but humans have been meddling in the process for the benefits of alcohol for an estimated 8,000 years. Fermentation can also be manipulated to encourage mold growth, as in the production of blue cheeses and the Chinese delicacy of “hundred-year-old” eggs. The common characteristics of fermented foods tend to be strong aromas and sour taste, due to the acids that are a by-product of the fermentation process.

申論題 (35)

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五、摘要寫作:20 % (請將以下文章改寫成一篇約 150-200 字的摘要)    Eli Erlick was born male but decided at the age of eight that she was a girl. She loved her school gym class, but after three years her teachers forced her to join a team of boys; humiliated, she dropped out. Her grades suffered, she lost friends and she refused to go out during breaks.     Eli has just graduated from high school in northern California. The next generation of transgender schoolchildren may have a better time. Under a law passed recently, they will be allowed to use toilets and join sports teams according to the gender they identify with rather than the sex on their birth certificate. The law’s backers say it merely clarifies existing protections. Even so, it is the first such statewide statute in the U.S., although a handful of other states have similar policies. Sceptics say policies should be left to individual districts or schools. Some fret about awkward shower-room encounter (although the law says nothing about that). Others fear that boys who join girls’ sports teams will have an unfair advantage. But several school districts, including Los Angeles, have operated similar policies for years without a hitch. “It’s been a problem-solver rather than a problem-causer,” says Judy Chiasson, a school official. Teachers back the law.    Data on the transgender population are scarce; the Census Bureau does not ask about gender identity, and definitions are inconsistent. What numbers there are suggest that anything between 0.1% and 0.7% of Americans have a gender identification that differs in some way from their sex at birth. That could mean there are 30,000 transgender children in California’s public schools, although not all will take advantage of the new law.    Reports paint a grim picture of life for the transgendered; they are more likely to be unemployed, live in poverty or to attempt suicide than other Americans. Yet attitudes are changing quickly, says Norman Spack, a pediatric endocrinologist whose Boston clinic has treated around 170 transgender pubescent children since 2007. Similar facilities are opening across the country. California’s law follows a string of pro-transgender legal rulings, such as the case of a six-year-old in Colorado who identifies as female but was denied access to girls’ toilets at school.    Some children that young may see their transgender identity fade, says Dr. Spack. But those beginning puberty who reject their physical sex do not change their minds. California’s law, and more that may follow, should make their lives a little easier
四、克漏字測驗命題:10 % (請根據以下文章,設計五題適合高三學生程度的單選克漏字測驗,每題各有四個選項。 請直接在文章中將欲挖空處標上題號並劃底線。) 
例如: Michael Faraday was born near London, the son of a blacksmith. His first job was in a bookshop, but in 1813 he started work as a laboratory assistant at the Royal Institution in London. In 1844 he was made professor of chemistry there. Many people now ① view Faraday as the greatest of all experimental physicists. He was one of the first people to try to make science popular with the general public. In 1826 he gave the first lectures about science for children, at the Royal Institution. These are still ② held every year. 1. (A) think (B) refer (C) view (D) deem 2. (A) held (B) occurred (C) happened (D) reasoned 
正文:    
Controlled rot—fermentation—is the process of converting carbohydrates into alcohols and carbon dioxide with the help of microorganisms like yeasts and bacteria, typically in an anaerobic—that is, oxygen-depleted—environment. Disgusting as this may sound, many of the fermented products that we enjoy today, such as bread, wine, beer, cheese and natto, were conceived because some benign bacteria fell off human skin and landed in a pail of milk, for example. In fact, the same bacteria responsible for foot odor are in many cheeses. Even though fermentation involves the introduction of foreign microbes into the things we eat, these microorganisms actually protect against the invasion of dangerous germs. Of the millions of bacterial species on the planet, only about fifty are harmful to humans, and we are generally protected against these by the throng of safe bacteria that live in our bodies, the soil, water, and air     Fermentation does not require human intervention. Many foods will naturally ferment once they are past their prime, but humans have been meddling in the process for the benefits of alcohol for an estimated 8,000 years. Fermentation can also be manipulated to encourage mold growth, as in the production of blue cheeses and the Chinese delicacy of “hundred-year-old” eggs. The common characteristics of fermented foods tend to be strong aromas and sour taste, due to the acids that are a by-product of the fermentation process.