Question

七选五

   1.  . Still, all flavors are based on just four basic tastes: sweet, bitter, salty, and sour. Some food experts argue there is a fifth basic taste called umami（a Japanese word that can be translated roughly as "tasty" or "savory"）, but this theory remains controversial.     2.

How can so few basic tastes give rise to the enormous number of flavors we experience?       3.     Compare this to colors. There are only three basic colors—yellow, red, and blue—but when mixed in different ways and proportions, these three basic colors are sufficient to create the vast array of colors that we see every day.

Apart from being influenced by different combinations of the basic tastes, the experience of taste is also enriched by other sensations, such as odor (气味) and temperature. These functions together produce what we recognize as unique tastes. In fact, what we perceive as taste often involves smell more than the taste experienced through the tongue.    4.   For example, cinnamon tastes quite mild to people who cannot enjoy its fragrant smell. The same is true of drinks, like hot coffee or tea, which taste best when they can be smelled and tasted.

5.    The reason why hot, spicy foods like chili peppers are tasty is that they affect the lingual nociceptors. Nociceptors are small areas on the surface of the body that help protect us against injury. Nociceptors on the skin warn us of potential damage to the body. When we are pricked with a needle, for example, nociceptors represent that sensation as pain. A special kind of nociceptor called a lingual nociceptor is found on the tongue and, along with the other senses, helps us enjoy certain foods.

A. These are basic tastes that we are familiar with.

B. This is possible because the basic tastes combine in different proportions.

C. Each food we eat tastes different, and there are untold numbers of different tastes.

D. This is why foods with strong tastes often seem unattractive to people who, due to a stuffy nose, cannot smell them.

E. What can also contribute to the sensation of taste is our ability to feel pain.

F. So there are a small number of basic tastes that affect a big number of flavors.

G. Regardless of whether there are four or five basic tastes, the number is small.

Answer

1.C

2.G

3.B

4.D

5.E

【解析】

试题分析：本文属于说明文阅读，介绍了不同的味道是由四种基本的味道组成而来的，并介绍了影响味道的不同原因。

1.C 根据横线后句Still, all flavors are based on just four basic tastes: sweet, bitter, salty, and sour.所有的味道都由四种基本的味道组成。说明前句应该介绍世界上由这四种味道组成的不同的风味。C项“Each food we eat tastes different, and there are untold numbers of different tastes.”每种食物都有不同的味道，但是不同的味道都是由基本的味道组成的。故C项符合上下文串联。

2.G 根据横线前句Some food experts argue there is a fifth basic taste called umami，but this theory remains controversial.可知有些专家认为还有第五种味道，但是这一理论还存在争议。但是无论基本的味道是四种还是五种，数量都不算多。故G项符合上下文串联。

3.B 根据后半句Compare this to colors. There are only three basic colors—yellow, red, and blue—but when mixed in different ways and proportions.可知三种基本的颜色黄、红、蓝可以组合成不同的颜色。那么味道也是一样的，四种基本味道可以组合成不同的味道。故B项“This is possible because the basic tastes combine in different proportions.不同的味道也许是因为基本的味道以不同的比例组合在一起的”符合上下文串联。

4.D 根据横线前句In fact, what we perceive as taste often involves smell more than the taste experienced through the tongue.实际上我们发现的味道通常涉及到通过舌头体验到的气味。说明横线句应该与气味有关，故D项“This is why foods with strong tastes often seem unattractive to people who, due to a stuffy nose, cannot smell them.”介绍的恰好是与气味有关的内容，符合上下文串联。

5.E 根据横线后句The reason why hot, spicy foods like chili peppers are tasty is that they affect the lingual nociceptors.中的辛辣食物会对我们的语言器官有伤害。说明味觉还和我们对于疼痛的感觉有关。故E项正确。

【名师点睛】

本文6. food experts argue there is a fifth basic taste called umami，but this theory remains controversial.可知有些专家认为还有第五种味道，但是这一理论还存在争议。但是无论基本的味道是四种还是五种，数量都不算多。故G项符合上下文串联。

1.空白前的一句或两句是重点语句，重点阅读以锁定关键词。

2.通常是结论、概括性语句。注意在选项中查找表示结果、结论、总结等的信号词，如therefore, as a result, thus, hence, in short, to sum up, to conclude, in a word等词语，选项中也可发现前文的同义词句。

3.与前文是转折或对比关系。此时要注意在选项中查找表示转折、对比的关联词，同时注意选项中所讲内容是否与前文在同一主题上形成对立、对比关系。

4.与前文是并列或排比关系。在这种情况下，通常是该段落要求补全说明本段主题的其他细节，因此根据段落一致性原则，在原文和选项中找到相关的特征词，通常在选项中会出现表示并列/递进关系的关联词或与前文类似的句式结构，或出现同义词等其他信号线索。

前面的一句与正确答案的第一句是紧密相连的。要特别注意阅读这样相连的两句，通常会找到关键的线索词句。

5.所选答案是引出下一段的内容。如果在选项中找不出与前文之间的关联，此时可考虑与下一段开头是否有一定的衔接。认真阅读下一段开头几句，看是否与选项的最后一句紧密连接起来。

6.如果第一段的段尾是空白，要认真阅读，看此处是细节还是主题。通常文章第一段要提出文章的主题，如果在段尾提出主题，会用一些信号词如转折词引出来，正确答案中应有这样的特征词。

英语文章绝大多数都是总分结构，无论是全篇的逻辑，还是每一个独立的意群（一般以自然段的形式出现）的逻辑都是总分结构。利用总句和分句中可能存在的上述的各种衔接关系可以迅速地解题。由于篇幅有限，这里就不举例说明了。

考点：考查说明文阅读