托福阅读常考的海洋话题.docx
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1、托福阅读常考的海洋话题 托福阅读中的海洋话题,会考察同学们对大洋和海的相识,海洋生物,例如海藻和海草,海绵动物,水母和海葵等,让我们一起来看看这些与海洋有关的背景学问吧! 托福阅读常考的海洋话题 1.大洋和海(oceans and seas) 大洋是指面积广袤的大海,而海是和陆相对的一个概念。陆地和大海相接的地方形成各种漂亮的海滩。海洋可以调整气温,因而在确定气候方面起到了重要作用。在热带地区这一点体现得更为明显,海洋会汲取太阳散发出的热量,使地面变得相对凉快,并把热量漫步到地球各地。海洋没有一刻是静止的。海水会随着潮流沿着肯定的方向不停地流淌。潮汐是由月球和太阳的引力(gravitation
2、al pull)而产生的一种现象,潮水涨幅最大时称为朔望大潮( spring tide),涨幅小时称为小潮(neap tide)。 2.海藻和海草(algae and seaweeds) 海藻和其他植物一样含有叶绿素,可以通过光合作用制造养分。海藻依据其所处的海水深度可分为绿藻( green algae)、红藻(red algae)和褐藻(brown algae)三种。 3.海绵动物、水母和海葵( sponges,jellyfish and sea anemones) 海绵动物是最原始的多细胞动物,全世界共有五千多种。海绵动物没有组织和器官(organ),是最为简洁的动物,其身体由类似胶质的两
3、层组成。水母、海尝属于腔肠动物。和海绵动物想比,腔肠动物具有相对困难的神经组织和对称的身形,还有像触手(tentacle) 一样、由刺细胞 ( stinging cell)构成的嘴. 托福阅读真题练习:海洋文化的文本+题目+答案 托福阅读文本: The Native American peoples of the north Pacific Coast created a highly complex maritime culture as they invented modes of production unique to their special environment. In add
4、ition to their sophisticated technical culture, they also attained one of the most complex social organizations of any nonagricultural people in the world. In a division of labor similar to that of the hunting peoples in the interior and among foraging peoples throughout the world, the men did most
5、of the fishing, and the women processed the catch. Women also specialized in the gathering of the abundant shellfish that lived closer to shore. They collected oysters, crabs, sea urchins, mussels, abalone, and clams, which they could gather while remaining close to their children. The maritime life
6、 harvested by the women not only provided food, but also supplied more of the raw materials for making tools than did fish gathered by the men. Of particular importance for the native tool kit before the introduction of metal was the wide knife made from the larger mussel shells, and a variety of cu
7、tting edges that could be made from other marine shells. The women used their tools to process all of the fish and marine mammals brought in by the men. They cleaned the fish, and dried vast quantities of them for the winter. They sun-dried fish when practical, but in the rainy climate of the coasta
8、l area they also used smokehouses to preserve tons of fish and other seafood annually. Each product had its own peculiar characteristics that demanded a particular way of cutting or drying the meat, and each task required its own cutting blades and other utensils. After drying the fish, the women po
9、unded some of them into fish meal, which was an easily transported food used in soups, stews, or other dishes to provide protein and thickening in the absence of fresh fish or while on long trips. The woman also made a cheese-like substance from a mixture of fish and roe by aging it in storehouses o
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