假定英语课上老师要求同桌之间交换修改作文，请你修改你同桌写的以下作文。文中共有10处错误，每句中最多有两处。错误涉及一个单词的增加、删除或修改。
增加：在缺词处加一个漏字符号(Λ)，并在其下面写出该加的词。
删除：把多余的词用斜线(＼)划掉。
修改：在错的词下划一横线，并在该词下面写出修改后的词。
注意： 1．每处错误及其修改均仅限一词；
2．只允许修改10处，多者(从第11处起)不计分。
When I was young, I was terribly poor in the Chinese. Be afraid of expressing myself was one of the reasons that I rarely did well in school. Once I failed in a mid-term exam. When I got the papers, I realized things could have been better if I listened to the teacher much more attentive. So I turned to my teacher for helps and he told me, “Where there is a will, there is a way. If we are devoted to learning Chinese, you’ll make it.” I couldn’t agree much. From then on, I began to work harder. Out of my expect, I made great progress soon. Today, Chinese is where my strength lies. And I’m grateful for my Chinese teacher.
I've come to the conclusion that I'm rubbish at saying “No”. For example, last Sunday I was sitting at my desk alone, totally ____ in my own business, when a colleague of mine phoned and asked me to get involved in ____ with her. I found myself getting all caught up in her enthusiasm and didn't want to ____ her. So I said “Sure, why not？” and before the call had ____, I found myself agreeing, without giving any ____ whether it was worth doing.
We are both windowshoppers and ___ a whole day in the street. Actually, I hardly have any time to spare because I am very busy ____ my normal job - I've also got a book to write, a business to ____ and a family to look after. And then there are my other projects to ____ - my voluntary work and a couple of other interesting investments that I want to ____. I'm going to have to be more ruthless (无情的) and not just agree to ____ people ask me to get involved in. In other words, I'm going to have to get ____ at saying “No”.Usually I hate saying “No”, because having to disappoint someone usually ____ me. Now I realize ____ I haven't learned to say “No”, I've been feeling very ____.
We had better do what we think is right and what we are ______ to do. Sometimes it does not seem that bad to ______ others. If I focus on the things I ______ want to be involved in, I'll reach a much higher standard and do it quite ______. I'll be enthusiastic and motivated (有积极性) and do something that is good for everyone and everyone will be happy. It'll be a winwin ______. What's not good about that？So sometimes, we have to say “No”.
1.A.experienced B.absorbed C.concerned D.disappointed
2.A.reading B.discussion C.shopping D.travel
3.A.displease B.force C.support D.shock
4.A.explained B.announced C.developed D.ended
5.A.thought B.suggestion C.idea D.question
6.A.lost B.kept C.enjoyed D.wasted
7.A.because of B.regardless of C.apart from D.instead of
8.A.visit B.run C.inspect D.invent
9.A.consider B.fetch C.catch D.enlarge
10.A.take in B.work on C.turn out D.make up
11.A.something B.none C.everything D.either
12.A.further B.cooler C.faster D.better
13.A.attracts B.beats C.upsets D.puzzles
14.A.after B.because C.if D.although
15.A.impressed B.anxious C.merciful D.depressed
16.A.likely B.afraid C.willing D.proud
17.A.join B.refuse C.invite D.choose
18.A.highly B.hardly C.suddenly D.really
19.A.patiently B.well C.seriously D.accidentally
20.A.situation B.environment C.appearance D.spirit
Most Americans love Chinese food. However, the Chinese food served in most American restaurants is very different from the authentic cuisine enjoyed daily by people living in China. 1.Then many Chinese immigrants had trouble landing a job in America. To make a living, some of them opened restaurants. Over these years, Chinese cuisine has been adapted to reflect Western influences.
2.The Chinese food found in Western restaurants is mainly cooked through frying. Many dishes are cooked using various frying methods. However, traditional Chinese food is rarely cooked through frying. Instead, methods such as baking, steaming, boiling and fermenting (发酵) are more commonly used.
Another big difference between authentic and westernized Chinese food is the ingredients used. 3. Some ingredients — like carrots, onions and tomatoes — are not often used in authentic Chinese cooking. In addition, while you can find some Western cuisines that use strange meats — like pig ears — most Western cultures are pretty conservative about the meats they consume. Authentic Chinese food, in contrast, uses a wider variety of protein sources, including tofu, snake, chicken feet, duck blood and many more that Westerners generally wouldn’t choose to eat.
4.Sweet and Sour Chicken, for example, has no equivalent（同等物）in traditional Chinese cuisine. Similarly, the fortune cookie is a completely American invention.
Indeed, there are numerous differences between authentic and westernized Chinese cuisine, but Western palates (味觉) adapt to new flavors easily. 5.
A.The history of westernized Chinese food started in the mid-1800s.
B.Westernized Chinese food features vegetables that are common in Western cuisines.
C.There are so many regions of China, and they all prepare their dishes a little bit differently.
D.So it may only be a matter of time before authentic Chinese food becomes popular in America.
E.Many of the most popular Chinese dishes in the West are not served in Chinese restaurants at all.
F.Deep frying food is quick, which is why you can usually get your Chinese food in just a few minutes.
G.One of the main differences between authentic and westernized Chinese food lies in cooking methods.
More than 30 volunteers organized by the village Party committee were participating in a group effort to produce gauze (纱布) masks, alcohol liquid and sterilizing powder (消毒粉) at a factory in southwest China's Yunnan Province to help arm the fight against the novel coronavirus (新型冠状病毒). Some villagers also had given away their sewing machines for the production work at Yunnan Xiangsha Medical Material Company in Anning City.
Volunteers addressed the labor, shortage during the Spring Festival holiday at the factory, which had begun to produce on. Friday. They received body temperature checks and training before the work started, with volunteers able to use the sewing machines being more than 50 years old on average. Seventy-nine-year-old Chu Shudong, who had 30 years of tailoring experience, volunteered to repair the sewing machines.“I've not done tailoring for 20 years. I'm old and my eyesight is poor. I hope to do what I can here and make more masks so that people are protected, ”he said. The youngest volunteer, 22-year-old Bi Qiling, joined the: team. She's available because the new semester at her university in Beijing was delayed because of the novel coronavirus outbreak.
“With the volunteers, our production capacity is higher. We have 65 people, divided into two groups, and work on two shifts (轮班) a day. All the machines are working around the clock,”said Hang Kaijin, head of the factory, which has the ability to produce two tons of alcohol liquid and 200 kilograms of sterilizing power every day.
It sent its production information to the city government on a daily basis and the products were all allocated by the government.
1.What did villagers donate for the production?
A.Raw materials. B.Clean gauze.
C.Sewing machines. D.Alcohol liquid.
2.What can we know about the volunteers from paragraph 2?
A.The average age of the volunteers able to use sewing machines was over 50.
B.Chu Shudong, an experienced tailor at the age of 78, offered to do some sewing.
C.Volunteers having 30 years of tailoring experience should receive body temperature checks. .
D.Bi Qiling, a girl, was turned down by the university because of the novel coronavirus outbreak.
3.How did the volunteers work?
A.Most of the volunteers worked twice a day.
B.All of the volunteers. worked. 12 hours in the daytime.
C.Two groups of volunteers took turns to work 24 hours a day.
D.Volunteers were divided into two groups, each working 8 hours.
4.The act of the volunteers proved that____
A.great minds think alike B.more hands produce a stronger flame
C.two heads are better than one D.God helps those who help themselves .
While many of us may have been away somewhere nice last summer, few would say that we’ve “summered.” “Summer” is clearly a noun, more precisely, a verbed noun.
Way back in our childhood, we all learned the difference between a noun and a verb. With such a tidy definition, it was easy to spot the difference. Not so in adulthood, where we are expected to “foot” bills, “chair” committees, and “dialogue” with political opponents. Chances are you didn’t feel uncomfortable about the sight of those verbed nouns.
“The verbing of nouns is as old as the English language,” says Patricia O’Conner, a former editor at The New York Times Book Review. Experts estimate that 20 percent of all English verbs were originally nouns. And the phenomenon seems to be snowballing. Since 1900, about 40 percent of all new verbs have come from nouns.
Even though conversion (转化) is quite universal, plenty of grammarians object to the practice. William Strunk Jr. and E.B.White, in The Elements of Style — the Bible for the use of American English — have this to say: “Many nouns lately have been pressed into service as verbs. Not all are bad, but all are suspect.” The Chicago Manual of Style takes a similar standpoint, advising writers to use verbs with great care.
“Sometimes people object to a new verb because they resist what is unfamiliar to them,” says O’Conner. That’s why we’re comfortable “hosting” a party, but we might feel upset by the thought of “medaling” in sports. So are there any rules for verbing? Benjamin Dreyer, copy chief at Random House, doesn’t offer a rule, but suggests that people think twice about “verbifying” a noun if it’s easily replaceable by an already existing popular verb. Make sure it’s descriptive but not silly-sounding, he says.
In the end, however, style is subjective. Easy conversion of nouns to verbs has been part of English grammar for centuries; it is one of the processes that make English “English.” Not every coinage (新创的词语) passes into general use, but as for trying to end verbing altogether, forget it.
1.What can we learn about the verbing of nouns?
A.It hasn’t recently been opposed by many grammarians.
B.It is more commonly accepted by children than adults.
C.It hasn’t been a rare phenomenon in the past century.
D.It is easily replaced by existing verbs in practice
2.What is most leading experts’ attitude towards the practice of the verbing of nouns?
A.Cautious. B.Satisfied.
C.Disappointed. D.Unconcerned.
3.What does the author think of ending the verbing of nouns?
A.Predictable. B.Practicable.
C.Approaching. D.Impossible.
4.What is the best title for the text?
A.Are 40 Percent of all new verbs from nouns？
B.Are Summering and Medaling Annoying?
C.Are You Comfortable about a New Verb?
D.Are There Any Rules for Verbing?
Antarctica(南极洲)’s melting ice, which has caused global sea levels to rise by at least 13.8 millimeters over the past 40 years, was thought to primarily come from the unstable West Antarctic Ice Sheet(WAIS). Now, scientists have found that the East Antarctic Ice Sheet (EAIS)—considered largely unaffected by climate change—may also be melting at an unexpectedly rapid speed.
The WAIS, whose base is below sea level, has long been considered the most likely to break down. Besides gravity, a deep current of warm water slips beneath the sheet, melting it from below until it becomes a floating shelf at risk of breaking away. In contrast, extreme cold and a base mostly above sea level are thought to keep the EAIS relatively safe from warm waters.
But as greenhouse gases warm much of the planet, driving stronger polar winds, some scientists think warm water carried by a circular current will start to invade East Antarctica’s once unassailable ice. A cooperation of more than 60 scientists last year, published in Nature, estimated that the EAIS actually added about 5 billion tons of ice each year from 1992 to 2017.
Eric Rignot of the University of California, Irvine, and colleagues combined 40 years of satellite imagery and climate modeling and found that overall Antarctica now sends six times more ice into the sea each year than it did in 1979, with the majority coming from West Antarctica. But East Antarctica was responsible for more than 30% of Antarctica’s contribution to the 13.8-millimeter sea level rise over the past 40 years. “The more we look at this system the more we realize this is fragile,” Rignot says. “Once these glaciers become unstable there is no red button to press to stop it.”
Rignot hopes the study brings greater attention to a part of Antarctica that has traditionally been understudied. Helen Fricker, a glaciologist (冰川学家) in California, agrees. “We need to monitor the entire Antarctica and we just can’t do that without international cooperation.”
1.What is the new finding of scientists?
A.The east Antarctica is losing ice at an increasing rate.
B.The west Antarctica is melting six times faster than in 1979.
C.5 billion tons of ice is added to Antarctica each year.
D.The sea level has risen by 13.8 mm over the past 40 years.
2.Which factor leads to the EAIS’s melting fast?
A.A base mostly over sea level. B.The force of gravity.
C.The invasion of a warm current. D.Extremely low temperature.
3.Which of the following best explains “unassailable” underlined in Para. 3 ?
A.Fragile. B.Unattackable.
C.Mild. D.Unstable.
4.Which way does Helen Fricker specially advocate?
A.Satellite imagery. B.Global monitoring.
C.Worldwide climate modeling. D.Worldwide combined efforts.
