6.24 考研英语阅读模拟试题【难度7.0】

Section II Reading Comprehension 

Part A 

Directions: Read the following four texts. Answer the questions below each text by choosing A, B, C or D. Mark your answers on the ANSWER SHEET. 

Text 2

What do you need to make a good espresso? Ground coffee, of course; a machine capable of generating pressure; and hot water, preferably heated to between 195 and 205 degrees Fahrenheit. And that’s it. But could one perhaps do without that last element? No, not the water itself, but the need to heat it.

The Colombian researcher Francisco Trujillo led a team at Australia’s University of New South Wales that claims to have invented what it calls “ultrasonic espresso.” As Trujillo explains, it is “a room-temperature brewing process that uses high-frequency sound waves to extract the flavor, oils, aroma, and caffeine from ground coffee.”

Although the process takes longer than the conventional method (three minutes versus 30 seconds), it consumes 75 percent less energy—a considerable benefit for coffee shops and restaurants, but especially for businesses that produce industrial quantities of coffee, such as those making ready-to-drink products.

The experimental system directs ultrasonic waves directly into the filter containing the ground beans in water. Instead of relying on heat, the technology harnesses a phenomenon known as acoustic cavitation. This involves the formation and collapse of tiny bubbles that generate microcurrents which, in this experiment, facilitate the extraction of soluble compounds from the coffee.

To generate those microcurrents, the scientists designed a device capable of transmitting ultrasonic vibrations throughout the entire filter basket, transforming it into a sort of acoustic reactor. This design allows the waves to hit multiple points simultaneously and accelerate the movement of liquids around the coffee particles. “Ultrasound helps us replace heat with mechanical energy,” explains Trujillo.

The goal of this entire process, described in greater detail in this month’s issue of the Journal of Food Engineering, is to achieve a concentration comparable to that of an espresso. To do so, the researchers adjusted variables such as grind size, ultrasound power, and brewing time. Using a fine grind and 100 watts of power, they obtained beverages with levels of dissolved solids and extraction yields equivalent to those considered ideal by the Specialty Coffee Association.

When the experiments were repeated under the same conditions but without ultrasound, it was not possible to achieve these values. The ultrasonic system made it possible to produce coffee with an intensity similar to that of espresso in just a few minutes—the researchers found the optimal time to be between two and a half and three minutes—using water at room temperature.

The team also analyzed various chemical parameters. The concentrations of caffeine and chlorogenic acid were similar to those obtained by conventional methods. No significant differences were observed in pH or in the overall composition of the volatile compounds responsible for the aroma.

A group of 100 people participated in sensory tests in which they compared ultrasonic espresso with conventional espresso. Ultimately, the participants showed no notable preference for either method. The scores for aroma, flavor, bitterness, and overall acceptance were virtually equivalent.

They also compared filtered coffee prepared using the conventional method and with ultrasound. “In the case of filtered coffee, the ultrasonically processed version was generally preferred, and participants rated its bitterness as more pleasant,” noted Trujillo.

In addition to replicating the sensory characteristics of espresso, the new technique could offer environmental benefits. Measurements taken by the researchers indicate that, to produce beverages of the same intensity, the ultrasonic system used just 24 percent of the energy consumed by a typical espresso machine.

The authors emphasize that coffee produced using ultrasound is not identical to traditional espresso. However, the results suggest that it is possible to produce beverages with comparable chemical and sensory characteristics without heating the water.

The research opens up the possibility of developing new coffee makers capable of preparing everything from espresso to filtered coffee and cold brew using the same technology. If these systems are ever brought to market, the characteristic sound of an espresso machine could be replaced by the inaudible vibrations of ultrasound.

26. According to Paragraph 3, the delayed brewing duration of the ultrasonic method is offset by ________.
[A] its exclusive application in domestic coffee-making appliances
[B] its potential to accelerate the extraction of volatile aromatic compounds
[C] its significant energy efficiency, which is particularly advantageous for mass beverage producers
[D] its unprecedented financial viability for local, small-scale coffee shops

27. The extraction of soluble compounds in the ultrasonic system is fundamentally driven by ________.
[A] the continuous circulation of high-temperature microcurrents
[B] the mechanical energy generated by acoustic cavitation
[C] the chemical reactions triggered within the specialized filter basket
[D] the simultaneous expansion of coffee particles in room-temperature water

28. What did the researchers discover when evaluating the chemical parameters of the ultrasonic coffee?
[A] It yielded a substantially higher concentration of chlorogenic acid than heated espresso.
[B] The absence of heat inevitably disrupted the overall pH balance of the beverage.
[C] The conventional method proved superior in preserving volatile aromatic compounds.
[D] It successfully mirrored the essential chemical profiles and aroma volatility of traditional espresso.

29. The sensory tests conducted on the human participants suggest that ________.
[A] consumers harbor a deep-rooted prejudice against non-traditional brewing methodologies
[B] ultrasonic espresso exhibits a noticeably more pleasant bitterness than its traditional counterpart
[C] the acoustic extraction process adequately replicates the sensory appeal of heated espresso
[D] filtered coffee processed via ultrasound fails to meet the meticulous standards of coffee connoisseurs

30. Which of the following would be the most appropriate title for the text?
[A] Acoustic Cavitation: The Secret to the Perfect Espresso
[B] Brewing with Sound: A Sustainable Alternative to Heated Coffee
[C] The End of the Espresso Machine: How Technology is Changing Coffee Shops
[D] Ultrasonic Waves: Overcoming the Chemical Limitations of Traditional Brewing

附注：根据历年考研英语真题阅读题源外刊等，摘选最新文章，模拟仿真出题。

参考答案见以下。

Quick look: CBDCB

26.【正确答案】C
【解析】题型：事实细节题
定位： 第三段“Although the process takes longer than the conventional method... it consumes 75 percent less energy—a considerable benefit for coffee shops and restaurants, but especially for businesses that produce industrial quantities of coffee...”
分析： 题目询问超声波方法“较长的冲泡时间（delayed brewing duration）”被什么所抵消（offset）。原文明确指出，虽然耗时更长，但它“减少了75%的能耗（consumes 75 percent less energy）”，这对于“生产工业级数量咖啡的企业（businesses that produce industrial quantities）”尤其有利。选项 C“其显著的能源效率，这对大型饮料生产商尤为有利”是原文细节的精准上位词替换（mass beverage producers 对应 produce industrial quantities）。
干扰项：[A] 其在家庭咖啡机中的独家应用（无中生有，原文未提家庭应用，更未提“独家/exclusive”）；[B] 其加速提取挥发性芳香化合物的潜力（事实相反，原文第一句就说它的提取过程“更长/takes longer”）；[D] 其对当地小型咖啡店史无前例的财务可行性（修饰错位，原文说对咖啡店有益，但强调了“尤其是（especially）对工业级生产商”，D选项用“史无前例/unprecedented”过度拔高了小型咖啡店的地位）。

27.【正确答案】B
【解析】题型：因果细节题
定位： 第四段与第五段。“...harnesses a phenomenon known as acoustic cavitation... generate microcurrents which... facilitate the extraction of soluble compounds... ‘Ultrasound helps us replace heat with mechanical energy,’ explains Trujillo.”
分析： 原文解释了提取原理：不依靠热能，而是利用“声空化（acoustic cavitation）”产生微电流来提取化合物，并且科学家明确总结这是用“机械能（mechanical energy）”代替了热能。选项 B“由声空化产生的机械能（the mechanical energy generated by acoustic cavitation）”完美融合了这两段的核心机制。
干扰项：[A] 高温微电流的持续循环（正反颠倒，原文反复强调这是“室温/room-temperature”，无 heat/high-temperature）；[C] 专业过滤篮内触发的化学反应（偷换概念，过滤篮只是物理容器，提取过程是物理的“机械能”，原文未提发生新的“化学反应”）；[D] 咖啡颗粒在室温水中的同时膨胀（无中生有，原文未提及咖啡颗粒“膨胀/expansion”）。

28.【正确答案】D
【解析】题型：事实细节题
定位： 第八段“The concentrations of caffeine and chlorogenic acid were similar to those obtained by conventional methods. No significant differences were observed in pH or in the overall composition of the volatile compounds responsible for the aroma.”
分析： 关于化学参数的测试，原文指出超声波咖啡的咖啡因、绿原酸、pH值以及构成香气的“挥发性化合物（volatile compounds）”的整体成分，都与传统方法“相似（similar / No significant differences）”。选项 D“它成功地反映了传统浓缩咖啡的基本化学特征和香气挥发性（successfully mirrored the essential chemical profiles and aroma volatility）”是对该段科研结果的准确学术性转述。
干扰项：[A] 超声波方法产生了比加热的浓缩咖啡高得多的绿原酸浓度（程度篡改，原文说是“相似/similar”，并非“高得多”）；[B] 缺乏热量不可避免地破坏了饮料的整体pH平衡（事实相反，原文说pH值“没有显著差异”）；[C] 传统方法在保存挥发性芳香化合物方面被证明更优越（事实相反，原文说两者在此方面“无显著差异”）。

29.【正确答案】C
【解析】题型：推理判断题
定位： 第九段与第十段。“Ultimately, the participants showed no notable preference for either method. The scores for aroma, flavor, bitterness, and overall acceptance were virtually equivalent... ‘In the case of filtered coffee, the ultrasonically processed version was generally preferred, and participants rated its bitterness as more pleasant,’ noted Trujillo.”
分析： 100人的感官盲测表明，参与者对超声波浓缩咖啡和传统浓缩咖啡的“整体接受度几乎相等（virtually equivalent）”。这说明没有加热的声波提取成功达到了传统热咖啡的感官标准。选项 C“声波提取过程充分再现了加热浓缩咖啡的感官吸引力（adequately replicates the sensory appeal）”是极其克制且严谨的推断。
干扰项：[A] 消费者对非传统冲泡方法怀有根深蒂固的偏见（事实相反，消费者在盲测中给出了相等的评分，并无偏见表现）；[B] 超声波浓缩咖啡表现出比传统浓缩咖啡明显更令人愉悦的苦味（张冠李戴，原文第十段明确指出苦味更宜人的是“过滤咖啡/filtered coffee”，并非浓缩咖啡）；[D] 经超声波处理的过滤咖啡未能达到咖啡鉴赏家的严苛标准（事实相反，原文说在过滤咖啡上，超声波版本“普遍更受欢迎/generally preferred”）。

30.【正确答案】B
【解析】题型：主旨大意题
定位： 全文逻辑结构。
分析： 文章开篇提出核心发明“用声波代替热能做咖啡（Brewing with Sound）”，随后用大量篇幅论证了这种方法在时间、能耗、化学成分和口感上的表现，并在第十一段明确点出其最大的宏观优势：“提供环境效益（offer environmental benefits）/ 节能76%”。选项 B“用声音酿造：加热咖啡的可持续替代方案（Brewing with Sound: A Sustainable Alternative to Heated Coffee）”最完美地涵盖了文章的技术手段（Sound）与核心价值（Sustainable）。
干扰项：[A] 声空化：完美浓缩咖啡的秘诀（感情色彩偏颇，文章只是说品质“相当/comparable”，并未说是“完美的秘诀”）；[C] 浓缩咖啡机的终结：技术如何改变咖啡店（过度夸大，文章最后一句只是一种展望，且技术不仅仅针对咖啡店，还针对工业生产）；[D] 超声波：克服传统酿造的化学局限性（偏离核心，传统酿造的局限性是“高能耗”，而不是“化学局限性”）。

【词汇注释】

【长难句】

拆解：

1. 第一句 Instead of relying on heat 作状语，主干为 the technology harnesses a phenomenon，后跟过去分词短语 known as acoustic cavitation 作后置定语。

2. 第二句主干为 This involves the formation and collapse of tiny bubbles。

3. bubbles 后跟由 that 引导的定语从句 that generate microcurrents。

4. microcurrents 后又嵌套了一个由 which 引导的定语从句 which... facilitate the extraction...，其中 in this experiment 为插入语。

该技术不再依赖热量，而是利用了一种被称为“声空化”的现象。这涉及到微小气泡的形成和破裂，这些气泡会产生微电流；在本次实验中，正是这些微电流促进了咖啡中可溶性化合物的提取。

【参考译文】

制作一杯好的浓缩咖啡需要什么？当然是磨好的咖啡粉；一台能够产生压力的机器；还有热水，最好加热到华氏195到205度之间。就是这些。但是，有没有可能省去最后一个要素呢？不，不是省去水本身，而是省去加热水的过程。

哥伦比亚研究员弗朗西斯科·特鲁希略（Francisco Trujillo）在澳大利亚新南威尔士大学领导的一个团队声称，他们发明了一种名为“超声波浓缩咖啡”的东西。正如特鲁希略所解释的那样，这是一种“室温冲泡工艺，它利用高频声波从咖啡粉中提取风味、油脂、香气和咖啡因。”

尽管这一过程比传统方法耗时更长（3分钟对30秒），但它减少了75%的能源消耗——这对于咖啡店和餐厅来说是一个相当大的好处，特别是对于生产工业级数量咖啡的企业（例如制造即饮咖啡产品的企业）而言更是如此。

这个实验系统将超声波直接引导至水里含有咖啡豆粉的过滤器中。该技术不再依赖热量，而是利用了一种被称为“声空化”的现象。这涉及到微小气泡的形成和破裂，这些气泡会产生微电流；在本次实验中，正是这些微电流促进了咖啡中可溶性化合物的提取。

为了产生这些微电流，科学家们设计了一种装置，能够将超声波振动传递到整个过滤篮，将其变成一种声学反应器。这种设计允许声波同时击中多个点，并加速咖啡颗粒周围液体的运动。“超声波帮助我们用机械能代替热能，”特鲁希略解释道。

本月《食品工程杂志》中更详细地描述了整个过程，其目标是达到与浓缩咖啡相当的浓度。为此，研究人员调整了研磨粗细、超声波功率和冲泡时间等变量。在使用细研磨和100瓦功率的情况下，他们获得了溶解固体含量和提取率与精品咖啡协会认为的“理想状态”相当的饮料。

当在相同条件下但没有超声波的情况下重复实验时，是不可能达到这些数值的。超声波系统使得在室温水环境下，只需几分钟（研究人员发现最佳时间在两分半到三分钟之间），就能制作出浓度与浓缩咖啡相似的咖啡。

该团队还分析了各种化学参数。咖啡因和绿原酸的浓度与传统方法获得的浓度相似。在pH值或决定香气的挥发性化合物的整体成分上，没有观察到显著差异。

一组100人参与了感官测试，他们对比了超声波浓缩咖啡和传统浓缩咖啡。最终，参与者对这两种方法没有表现出明显的偏好。在香气、风味、苦味和整体接受度方面的得分几乎是同等的。

他们还比较了使用传统方法和超声波方法制作的过滤咖啡。特鲁希略指出：“就过滤咖啡而言，经过超声波处理的版本普遍更受欢迎，参与者认为其苦味更令人愉悦。”

除了能复制浓缩咖啡的感官特征外，这项新技术还可以提供环境效益。研究人员的测量表明，为了生产相同浓度的饮料，超声波系统使用的能源仅为典型浓缩咖啡机的24%。

作者强调，使用超声波生产的咖啡与传统的浓缩咖啡并不完全相同。然而，结果表明，在不加热水的情况下生产具有可比化学和感官特征的饮料是完全可能的。

这项研究开启了开发新型咖啡机的可能性，即利用同一种技术来制备从浓缩咖啡、过滤咖啡到冷萃咖啡的各种饮品。如果这些系统有朝一日被推向市场，浓缩咖啡机那标志性的声音，可能会被人们听不见的超声波振动所取代。

附注：