单选题 Are you diligently exercising but seeing no results around your midsection (上腹部)? It's not just you. Two new studies may explain why many people who begin exercise programs often lose little to no weight in the long run. In the first study, published in the online science journal PLoS One, researchers compared the daily energy expenditures of Westerners and the Hadza, a population of hunter-gatherers living in northern Tanzania. Many believe modem Westerners burn fewer calories than in the past because their lives have become more sedentary (久坐的). The Hadza, who are generally very lean, hunt and look for food without modem tools such as vehicles or guns. Men walk about seven miles each day, while women walk about half that. What was surprising was that although the Hadza seem to be more active, the researchers found little difference in calories burned between the Hadza and the Westerners. The second study, published in Obesity Reviews, analyzed the effect of exercise interventions on body composition. The researchers found that—contrary to popular belief—when people exercise but keep their energy intake constant, their resting metabolic (新陈代谢的) rate actually goes down. Exercisers who ate more calories than they usually do did burn more fat than predicted, but some overate and negated the effects of their hard work. These studies suggest two things: exercise programs may not lead to as much calorie bum as you would think, and many people start eating more when they exercise, and they may eat too much. Bottom line, if you start exercising to lose weight, you won't succeed with the mentality of 'I can eat anything because I'll burn it off later.' You will have better results if you choose a healthy diet of whole grains, fruits and vegetables, lean proteins and healthy fats while exercising. Although these two studies show that diet may be more important than exercise for weight loss, don't discount the other benefits of exercise, including decreased stress and anxiety, improved mood and reduced risk of cardiovascular (心血管的) disease, diabetes (糖尿病) and some cancers.

单选题 There were limits to how green Bruce Letvin was willing to go. For years, the 53-year-old anatomy professor had wanted to install solar panels on his Manhattan Beach, Calif., home. But the up-front installation costs always outweighed the benefits for the environment and his conscience. This spring, however, he managed to work out green financing with the help of solar company SunPower. After determining that his electricity bills and roof exposure were large enough to make him a good candidate for its solar panels, the company helped him find a 15-year loan for the $64,500 system. Yes, his $550 loan payment is more than the $300 or so he used to spend each month on electricity bills,—so far, he has generated enough solar power that he doesn't need to take any juice from the grid—but after he pays off the loan, his power will be free. That stiff up-front cost has always been the biggest barrier to residential use of solar power. An average set of rooftop panels costs $20,000 to $30,000 and takes 10 to 15 years to produce enough electricity to pay for itself—a deal not unlike asking a new cell-phone owner to pay in advance for a decade's worth of minutes. But that equation will change as the cost of solar panels drops and the price of fossil-fuel-generated electricity rises. And now solar companies and banks are helping homeowners stretch the cost over the lifetime of the panels, and sunny California is at the forefront of this trend. SolarCity, one of the biggest panel installers in the state, began offering no-money-down leases for home installation. Says CEO Lyndon Rive, 'If you had the choice of using clean power over dirty power and paying less for it, wouldn't you take it?' Still, solar isn't for every home. Different parts of the U.S. receive vastly different amounts of sunlight, so a solar panel in sun-drenched Las Vegas will always be more productive than one in cloudy Seattle. Incentives vary from state to state and can tip the numbers as well. But financing means that at least you won't need a lot of excess green to go green.

单选题 How a Poor, Abandoned Parisian Boy Became a Top Chef A. The busy streets in Paris were uneven and caked in thick mud, but there was always a breathtaking sight to see in the shop windows of Patisserie de la Rue de la Paix. By 1814, people crowded outside the bakery, straining for a glimpse of the latest sweet food created by the young chef who worked inside. B. His name was Marie-Antoine Carême, and he had appeared, one day, almost out of nowhere. But in his short lifetime, which ended exactly 184 years ago today, he would forever revolutionize French gourmet food (美食), write best-selling cook books and think up magical dishes for royals and other important people. C. Carême's childhood was one part tragedy, equal part mystery. Born the 16th child to poor parents in Paris in either 1783 or 1784, a young Carême was suddenly abandoned at the height of the French Revolution. At 8 years old, he worked as a kitchen boy for a restaurant in Paris in exchange for room and board. By age 15, he had become an apprentice (学徒) to Sylvain Bailly, a well-known dessert chef with a successful bakery in one of Paris's most fashionable neighborhoods. D. Carême was quick at learning in the kitchen. Bailly encouraged his young apprentice to learn to read and write. Carême would often spend his free afternoons at the nearby National Library reading books on art and architecture. In the back room of the little bakery, his interest in design and his baking talent combined to work wonders—he shaped delicious masterpieces out of flour, butter and sugar. E. In his teenage years, Carême fashioned eatable copies of the late 18th century's most famous buildings—cookies in the shape of ruins of ancient Athens and pies in the shape of ancient Chinese palaces and temples. Sylvain Bailly, his master, displayed these luxuriant creations—often as large as 4 feet tall in his bakery windows. F. Carême creations soon captured the discriminating eye of a French diplomat, Charles Maurice de Talleyrand-Périgord. Around 1804, Talleyrand challenged Carême to produce a full menu for his personal castle, instructing the young baker to use local, seasonal fruits and vegetables and to avoid repeating main dishes over the course of an entire year. The experiment was a grand success and G. Talleyrand's association with French nobility would prove a profitable connection for Carême. French Emperor Napoleon Bonaparte was known to be unimpressed by the declining taste of early 18th century cooking, but under pressure to entertain Paris's high society, he too called Carême to his kitchen at Tuileries Palace. In 1810, Carême designed the extraordinary cake for the wedding of Napoleon and his second bride, Marie-Louise of Austria. He became one of the first modern chefs to focus on the appearance of his table, not just the flavor of his dishes. 'I want order and taste. A well-displayed meal is enhanced one hundred percent in my eyes,' he later wrote in one of his cook books. H. In 1816, Carême began a culinary (烹饪的) journey which would forever mark his place as history's first top chef. He voyaged to England to cook in the modern Great Kitchen of the prince regent (摄政王), George IV, and crossed continents to prepare grand banquets for the tables of Tsar Alexander I of Russia. Never afraid to talk up his own accomplishments, a boastful Carême made a fortune as wealthy families with social ambitions invited him to their kitchens. Later, in his cook books, he would often include a sketch of himself, so that people on the street would be able to recognize—and admire—him. I. Carême's cooking displays became the symbol of fine French dining; they were plentiful, beautiful and imposing. Guests would fall silent in wonder as servants carried Carême's fancy creations into the dining hall. For a banquet celebrating the Grand Duke Nicholas of Russia's visit to George IV's Brighton Pavillion on Jan. 18, 1817, the menu featured 120 different dishes, highlighting eight different soups, 40 main courses, and 32 desserts. J. As he traveled through the homes of early 19th century nobility, Carême forged the new art of French gourmet food. Locked in hot kitchens, Carême created his four 'mother sauces.' These sauces béchamel, velouté, espagnole and allemande—formed the central building blocks for many French main courses. He also perfected the soufflé—a baked egg dish, and introduced the standard chef's uniform—the same double-breasted white coat and tall white hat still worn by many chefs today. The white clothing conveyed an image of cleanliness, according to Carême—and in his realm, appearance was everything. K. Between meals, Carême wrote cook books that would be used in European kitchens for the next century. His manuals including The Royal Parisian Baker and the massive five-volume Art of French Cooking Series (1833-1847, completed after his death) first systematized many basic principles of cooking, complete with drawings and step-by-step directions. Long before television cooking shows, Carême walked readers through common kitchen tasks, instructing them to 'try this for yourself, at home' as famous American Chef Julia Child might do, many years later. L. In the end, however, it was the kitchen that did Carême in. Decades of working over coal fires in tight, closed spaces with little fresh air (to ensure his dishes would not get cold) had fatally damaged his lungs. On Jan. 12, 1833, Carême died just before he turned 50. M. But in his lifetime, Carême, ever confident, could see beyond his short domination in the kitchen. He wanted to 'set the standard for beauty in classical and modem cooking, and prove to the distant future that the French chefs of the 19th century were the most famous in the world,' as he wrote in his papers. N. Decades later, chef Auguste Escoffier would build upon Carême's concept of French cuisine (烹饪). But in the very beginning, there was just Carême, the top chef who elevated dining into art.

单选题 Thanks to Science, You Can Eat an Apple Every Day A. Walk into a U.S. supermarket on any given day and you're pretty much guaranteed to find apples. In our globalized economy, we expect nothing less than to be able to consume our favorite fruits and vegetables all year, even when they're not in season locally. Placing strawberries from Mexico in your shopping cart in February and stocking up on kiwis (猕猴桃) from Chile in July—that's pretty much normal, even expected. B. But to buy an apple in March? That's a whole different story. We rarely need to go overseas for that. Only 5 percent of the apples consumed in the U.S. are imported, according to the U.S. Apple Association. That means most of our apples are picked from trees in Washington, New York, or Michigan—three of the country's largest apple-producing states—and they are picked during fall harvest. C. Harvest season for apples in the U.S. depends on the variety and the state, falling somewhere between early August and mid-November. So if it's March, your apple was likely harvested months ago. Yet it still tastes pretty fresh. This wasn't always the case. 'It's something we take for granted now,' says Chris Watkins, a professor of horticulture (园艺) at Cornell University and the director of Cornell's cooperative extension. During harvest season, Watkins and post-doctoral students drive a truck to farms all over New York State to collect apples and bring them back to their lab at Cornell. There they study how the apples react under different storage conditions. D. According to Watkins, we have a technology called Controlled Atmosphere (CA) storage to thank for being able to eat an apple whenever we please. In CA storage rooms, the temperature, oxygen, carbon dioxide, and humidity levels are adjusted to form hospitable hibernation environments for apples being stored after harvest. The perfect combination of temperature and gases, which differs for each variety, allows apples to stay fresh for longer after harvest than if they were simply refrigerated. Commercially refrigerating apples only preserves the fruit for a few months before it gets soft and dehydrated. And just keeping them in your home refrigerator? They'll likely only stay fresh for a few weeks. E. The concept of controlled atmosphere storage is not entirely new—modified atmosphere storage for food dates back to the 1800s. But the motivation of research for the facilities that we have today came from Cambridge University in the 1920s. The technique was improved when Robert Smock, a researcher in Cornell University, visited Cambridge in the late 1930s to observe the groundbreaking CA technology developed there. Smock, who studied post-harvest technologies for apples, pears, plums, and peaches, was trying to figure out how to extend the shelf life of the fruits. Smock brought what he learned back to New York and adapted CA to work for local apple varieties, focusing on how to make apples last until the spring. In his laboratory half-hidden in a barn near Cornell, Smock experimented by placing apples in sealed rooms at different temperatures and with various mixtures of oxygen and carbon dioxide to see how the fruit would respond. As a result of Smock's work, the first CA rooms in the U.S. were built in New York in the 1950s, and shortly after, the apple consumption season extended to the springtime nationwide. F. Controlled atmosphere is so widespread today that Watkins estimates that almost every apple you see in a grocery store out of season will have been, at some point in its lifetime, subjected to it. 'The apple industry as we know it today would not exist without CA,' Watkins says. G. The Crist family farm in the Hudson Valley, New York, is just one example. Jeff Crist is a fourth-generation apple farmer and storage facility manager at Crist Brothers Orchards. He estimates his family built their first CA storage facility shortly after Smock made his post-harvest research available for commercial use at Cornell, just an hour's drive away. At the orchard, 400,000 apple trees line different patches of the 550-acre property. The Crists grow apples for large retailers and grocery stores east of the Mississippi River from Florida to Maine—think Giant and Costco. H. And their storage facility allows them to get all of these apples to market when there's demand, not just in the fall. The Crists' CA storage facility has 30 rooms, each one 40- by 80-feet with 20-foot-high ceilings. The rooms are sealed with foam panels and lined with modem sliding doors. Each of the 30 controlled-atmosphere rooms can fit a bunch of apples—1,400,000 to be exact. The rooms fill up quickly during harvest time when employees bring in loads from the fields. I. Then, when the doors slide shut, Crist turns on the CA system right from his iPad. With the touch of his finger, he activates the coolers, lowers the oxygen in the room to about 1.5 to 2.5 percent (the oxygen around is about 21 percent), and adjusts the carbon dioxide, essentially putting the apples to sleep. When they're surrounded by less oxygen and more carbon than found in air, apples don't have enough energy to complete the ripening processes, says Jim Mattheis, a researcher at the USDA's Tree Fruit Research Laboratory located in Wenatchee, Washington. That's because like humans, apples breathe, taking in oxygen and releasing carbon dioxide. J. Sleepier apples have slower respiration rates and stay firm, colorful, flavorful and nutritionally dense for longer. The trick is to avoid bringing the oxygen levels too low, otherwise the apples will ferment. But not all apples ripen quite the same way, so figuring out the right way to do CA is kind of like a puzzle. 'Apples are like people—they are not all the same. One recipe for growing doesn't work with all the different varieties, and it's the same in the post-harvest environment,' Mattheis says. Some varieties are notoriously trickier to care for. For example, Honeycrisps are sensitive to low temperatures so you can't put them in cold environments right after they've been harvested. And Fujis don't always react well to high carbon dioxide levels, so you have to monitor them closely. K. With new apple varieties being developed frequently, post-harvest researchers like Watkins and Mattheis are hard at work. In their labs they test out what type of CA environment works best for these newly bred varieties. Then they take their research to growers like Crist so that when they open their CA rooms as the market demands, their apples are good-looking and tasty.

单选题 Media Selection for Advertisements A. After determining the target audience for a product or service, advertising agencies must select the appropriate media for the advertisement. We discuss here the major types of media used in advertising. We focus our attention on seven types of advertising: television, newspapers, radio, magazines, out-of-home, Internet, and direct mail. B. Television is an attractive medium for advertising because it delivers mass audiences to advertisers. When you consider that nearly three out of four Americans have seen the game show Who Wants to Be a Millionaire? You can understand the power of television to communicate with a large audience. When advertisers create a brand, for example, they want to impress consumers with the brand and its image. Television provides an ideal vehicle for this type of communication. But television is an expensive medium, and not all advertisers can afford to use it. C. Television's influence on advertising is fourfold. First, narrowcasting means that television channels are seen by an increasingly narrow segment of the audience. The Golf Channel, for instance, is watched by people who play golf. Home and Garden Television is seen by those interested in household improvement projects. Thus, audiences are smaller and more homogeneous (具有共同特点的) than they have been in the past. Second, there is an increase in the number of television channels available to viewers, and thus, advertisers. This has also resulted in an increase in the sheer number of advertisements to which audiences are exposed. Third, digital recording devices allow audience members more control over which commercials they watch. Fourth, control over programming is being passed from the networks to local cable operators and satellite programmers. D. After television, the medium attracting the next largest annual ad revenue is newspapers. The New York Times, which reaches a national audience, accounts for $1 billion in ad revenue annually. It has increased its national circulation (发行量) by 40% and is now available for home delivery in 168 cities. Locally, newspapers are the largest advertising medium. E. Newspapers are a less expensive advertising medium than television and provide a way for advertisers to communicate a longer, more detailed message to their audience than they can through television. Given new production techniques, advertisements can be printed in newspapers in about 48 hours, meaning newspapers are also a quick way of getting the message out. Newspapers are often the most important form of news for a local community, and they develop a high degree of loyalty from local readers. F. Advertising on radio continues to grow. Radio is often used in conjunction with outdoor billboards (广告牌) and the Internet to reach even more customers than television. Advertisers are likely to use radio because it is a less expensive medium than television, which means advertisers can afford to repeat their ads often. Internet companies are also turning to radio advertising. Radio provides a way for advertisers to communicate with audience members at all times of the day. Consumers listen to radio on their way to school or work, at work, on the way home, and in the evening hours. Two major changes—satellite and Internet radio—will force radio advertisers to adapt their methods. Both of these radio forms allow listeners to tune in stations that are more distant than the local stations they could receive in the past. As a result, radio will increasingly attract target audiences who live many miles apart. G. Newsweeklies, women's titles, and business magazines have all seen increases in advertising because they attract the high-end market. Magazines are popular with advertisers because of the narrow market that they deliver. A broadcast medium such as network television attracts all types of audience members, but magazine audiences are more homogeneous. If you read Sports Illustrated, for example, you have much in common with the magazine's other readers. Advertisers see magazines as an efficient way of reaching target audience members. H. Advertisers using the print media—magazines and newspapers—will need to adapt to two main changes. First, the Internet will bring larger audiences to local newspapers. These audiences will be more diverse and geographically dispersed (分散) than in the past. Second, advertisers will have to understand how to use an increasing number of magazines for their target audiences. Although some magazines will maintain national audiences, a large number of magazines will entertain narrower audiences. I. Out-of-home advertising, also called place-based advertising, has become an increasingly effective way of reaching consumers, who are more active than ever before. Many consumers today do not sit at home and watch television. Using billboards, newsstands, and bus shelters for advertising is an effective way of reaching these on-the-go consumers. More consumers travel longer distances to and from work, which also makes out-of-home advertising effective. Technology has changed the nature of the billboard business, making it a more effective medium than in the past. Using digital printing, billboard companies can print a billboard in 2 hours, compared with 6 days previously. This allows advertisers more variety in the types of messages they create because they can change their messages more quickly. J. As consumers become more comfortable with online shopping, advertisers will seek to reach this market. As consumers get more of their news and information from the Internet, the ability of television and radio to get the word out to consumers will decrease. The challenge to Internet advertisers is to create ads that audience members remember. Internet advertising will play a more prominent role in organizations' advertising in the near future. Internet audiences tend to be quite homogeneous, but small. Advertisers will have to adjust their methods to reach these audiences and will have to adapt their persuasive strategies to the online medium as well. K. A final advertising medium is direct mail, which uses mailings to consumers to communicate a client's message. Direct mail includes newsletters, postcards and special promotions. Direct mail is an effective way to build relationships with consumers. For many businesses, direct mail is the most effective form of advertising.

单选题 中国银行(Bank of china)是中国四大国有商业银行之一。它在全球范围内为个人和企业客户提供全面、优质的金融服务。自1912年成立以来，中国银行一直在中国的金融史上扮演着十分重要的角色。中国银行的业务范围涵盖商业银行、投资银行、保险和航空租赁(aircraft leasing)。中国银行在世界各大金融中心都开设了分支机构，并在全球30多个国家和地区建立起机构网络。

单选题 Haiti's Tourism A. Like many of its Caribbean neighbors, Haiti once drew many tourists. But decades of political instability, repression and poverty, as well as natural disasters, led to the decay of the tourism infrastructure, and almost no visitors come now. Officials would like to change that. The arts town of Jacmel is one place they think could be a start. B. A couple of untidy aid workers were sucking down Sunday morning beers at the Hotel Florida here when the minister of tourism rolled up to the roadside, followed by the interior minister with body guards and then the star of the show, New York fashion designer Donna Karan of DKNY. The notables were in Jacmel , the funky(含有黑人韵味的爵士) art and carnival capital of Haiti, to plot the transformation of the earthquake-rattled port from a faded flower of the Caribbean to a resort destination for celebrities. C. 'We're trying to rebrand Haiti, and so we're bringing Donna here to help us with our vision,' Tourism Minister Stephanie Balrmir Villedrouin said in an interview. 'We're trying to raise the bar a little bit,' Said Karma, as she swept through the abandoned Hotel Jacmeliernne—its seaside swimming pool green with grass, its overgrown gardens littered with broken glass—Oh, We can definitely work with this!' D. As hard as it may be for young Haitians to believe, their country was once a tourist destination. Even during the bad old days of the Duvaiier dictatorships (独裁), tourists came. Or at least a few: see Graham Greene's 1966 novel The Comedians, set incidentally at a hotel and based on a real-life mansion (大厦), the Hotel Oloffson in the capital; the hotel is still in operation but is now run by Richard Morse, front man for the rock band RAM and the new government's special political envoy (大使) to the Americas. Today, nobody visits Haiti for fun, except Haitians returning from the abroad. The arrivals at the Port-au-Prince airport are filled with Baptist missionaries, UN officials and American nurses—not a real tourist in sight. E. Yet across the Caribbean, revenue from tourism represents about 16 percent of gross domestic product, and many island nations, such as the Bahamas, Barbados and Antigua, generate at least a third of their GDP from visitors. For most of the Caribbean, tourists' dollars, euros and pesos (比索) are the No.1 source of foreign investment. F. Haiti let its tourism infrastructure degrade over three decades of political instability, hurricanes, earth quakes and deadly disease. But the poorest country in the Western hemisphere has a lot to offer the adventuresome visitor, according to international planners and Haitian officials. The Creole French cuisine (美食) here is some of the best in the Caribbean; its artisans are of world renown, its blend of African and Spanish music unique. All this, and rock music, too. G. The still-evolving plans for Haiti forecast Jacmel as a stand-alone destination, meaning tourists would not land in the disordered, dangerous, poor capital, Port-au-Prince, but arrive directly here via air or boat. H. With development aid from banks and donor nations, the government of former carnival singer and current President Michel Martelly is planning to extend the airport runway at Jacmel so it can accomodate small jets that would shuttle from Miami and Fort Lauderdale, Fla. Puerto Rico; and Guadaloupe. The deserted port is also scheduled for restoration to allow big cruise ships to dock. I. In the late 1800s, Jacmel was an important Caribbean crossroads in Haiti—then called the 'Pearl of the Antilles'—and its downtown still harbors the Creole architecture of iron balconies and shuttered ware houses for coffee and orange peel. The town reminds many visitors of the French Quarter in New Orleans, and it hosts one of the best carnivals in the Caribbean, as well as a music festival and a film festival, now struggling to gain promotion again after the 2010 earthquake, seeing potential in rain. J. Donna Karan knows Jacmel well; she shot her fall catalog at the Hotel Florida. The New Yorker gamely jumped into the bed of a small track for a tour of town. It stopped at the Manoir Alexandre, once the most prominent building in the city and now a rain that is slowly being restored by Leon Paul, a Haitian American orthopedic surgeon from New York. K. 'We want to restore the mansion to its former glory, but as you can see, that is a big job,' Paul said as he walked Karan through the property, with its peeling wallpaper, holes in the roof, missing stair sand tilting balcony. L. He said Jacmel, his home town, will rise from the ruins, and he promised that someday soon, Haitian said visitors will be sitting in his restored mansion, listening to a band, drinking rum and celebrating. As Karan crawled through the ruins, she saw not despair, but hope: 'Wow! Look at this. These are my colors. The rust, yellow and blue. Take a picture. This is perfect!'