(2)假設選擇權為歐式賣權，請計算其價格。(5 分)

貳、論文寫作70%【請在『答案卷』上作答，必須抄題】  題目：看重自己 文言白話不拘，但段洛要分明。

21、 簡述唐代「三省」制度的形成及其執掌運作?

22、 有學者指出：理學發展到元代，已確立了顯學的地位。請問：哪一學派的理學，確立了元代顯學的地位？此一學 派何以能確立其顯學的地位？

(1)文藝復興運動是推動近代歐洲轉型的關鍵力量，其思想的原動力是什麼？

24、 紀元前燦爛的希臘羅馬古典文明，即使歷經中世紀前期的「黑暗時代」，也能繼續醞積保存，成為近世歐洲興起 的重要動力。其所以如此，除基督教文明外，由東而西，是與哪兩種文明對它的兼容並蓄有關？

(2)繼文藝復興之後，啟蒙運動是促進 近代歐洲轉型的第二次思想革命，其原動力是什麼？

(3)宗教改革運動歷經 30年宗教戰爭的結果，打破羅馬天主教 會大一統的局面，大致實現了「一國一教」、「教會民族化」理想，其轉型的正義是什麼？

二、作文：( 40 分) 題目：改變

這學期生物課的感想或反思。至少 30 字。 20分，依作答情況可部份給分。

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.

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