(a)h₀與R的關係。

15.如圖所示，有一長度甚長的絕熱汽缸，在其左方配置有一內壁為鉛直平面的絕熱塞，可沿水平方向做無摩擦的運動 。當活塞靜止不動時，缸內氣體之壓力為P，氣體分子沿水平方向之熱運動速率均同為v，若活塞之質量與氣體分子相較，可視為無窮大，且每一氣體分子與活塞內壁做彈性碰撞，則當活塞以等速度u壓縮氣體時（u＜v），活塞內壁所受之壓力為_________。

16.一半徑為R之塑膠盤，其面上均勻地分布著電荷q，若該盤以角頻率ω繞垂直通過盤心的中心軸旋轉，試求該盤中心的磁場=__________。

1.質量m的小物體，自質量M、傾斜角θ的可動斜面上，高h處靜止下滑，在忽略一切阻力的情況下，重力加速度為 gg，當m滑抵斜面底端時，斜面的速度為何？

2.如下方左圖，某生將兩水平截面積與體積皆相同、密度各為ρ1與ρ2之方形板塊，以膠水黏合後浸入於某一液體中， 發現黏合後的板塊可靜止平衡在液體內任一點。若黏合前兩方形板塊之厚度皆為h，今將黏合後之板塊自離液面高度h0處（h＜h0＜2h）由靜止釋放，如下方右圖所示。若液體的流動、阻力與表面張力可忽略不計，則板塊第一次恰完全沒入液體的時間為__________。（設重力加速度為gg）

(b)小球離開球面前，正向力N與任意高度h的關係。

(a)假設地球是一個正球體，半徑約為6371公里。試求地球自轉造成的離心加速度a。

(b)地球因為自轉造成赤道半徑略大於極軸半徑的橢球體。假設重力加速度g＞＞a，若赤道半徑比極軸半徑長ΔR， (ΔR＜＜R)則赤道表面的離心位能勢減少aR/2，增加gΔR。請估計ΔR約為多少公尺。(g=9.80m/s2 ，計算請保留3 位有效位數)

(a)若螢幕與狹縫間的距離L為1.00m，則螢幕上的亮紋間距應為多少mm?

(b)若把一片折射率為1.40，厚度為50.0μm的玻璃放置於其中一個狹縫後方。則放入玻璃前後，在螢幕上所觀察到之亮紋條數(階數)變化為多少?

21. Please design four reading comprehension questions, including  (1) TWO multiple-choice questions  (2) TWO mixed questions, such as matching, ordering, fill-in-the-blank, table / chart / organizer completion, short answer questions, true-false questions, and so on, which should be suitable for the new General Scholastic Ability Test (新型學測混合題型). Answer keys need to be provided.      The future of meat poses a philosophical conundrum. Some things we can unequivocally call a beef burger. A 100 percent beef patty, for example. How about a burger that is just 5 percent cow with the addition of soy or pea that creates umami beefiness? Is that a beef burger, or just a beef-flavored burger?      At SciFi foods, a cultivated meat startup in San Leandro, CEO Joshua March has experimented with beef burgers that contain as little as 5 percent animal cells. “Even at the 5 to 10 percent inclusion rate, you do see some pretty big dramatic improvements in flavor,” says March. The idea is that the plant protein—soy, in SciFi’s case—gives structure and texture, while the beef cells mask the earthy flavors sometimes associated with plant proteins and add a beefy aroma and taste. Fat cells are particularly crucial for giving mostly plant-based burgers a meaty mouthfeel, says March. Just a small amount of fat cells boosts the flavor dramatically.      Taste aside, the real attractiveness of hybrid burgers for cultivated meat companies is that mixing plant and animal proteins brings the cost of their products down. Growing animal cells in factories is still extremely expensive. Cultivated meat is grown in big facilities full of bioreactors that are expensive to build and run. Cells also require an expensive cocktail of amino acids, sugars, and growth factors that until now has mostly been produced in much smaller quantities for the research and pharmaceutical industries.      Mixing plant protein and animal cells also allows cultivated meat companies to experiment with the ideal composition of a new product. They can play with the ratio of fat and muscle cells for a juicier or leaner meatball and try to dial in specific nutritional qualities. Attempts have also been made to work with a premium burger restaurant that is interested in creating burgers made of a blend of cultivated beef and conventional meat. No matter the composition or nutritional profile, taste is believed to be the key. If hybrid burgers turn out to be tasting similar to their counterparts, then all the hype around developing alternative meat options may be in vain.      For a long time, the cultivated meat industry has distinguished itself from the plant-based meat industry because it promises to make “real” meat made out of real animal cells. But March says that it has been clear for a long time that the economics for 100 percent cultivated meat don’t quite add up. Meat grown in bioreactors is already a bit weird. It might be that mixing animal cells and plant protein is too much extra weirdness for a new product—or it might be that people accept hybrid cultivated meat. Either way, the industry is about to find out.