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• 【題組】25. (A) give off (B) get off (C) put off (D) cast off
• Passage B: Questions 26-35        A study published recently in the journal Pediatrics concludes tha
• 【題組】27. (A) loose (B) scarce(C) transformative (D) detailed
• 【題組】28. (A) dietary (B) diarist(C) dietician (D) diesel
• 【題組】29. (A) consumed (B) presumed(C) assumed (D) summed
• 【題組】30. (A) on (B) from(C) with (D) above
• 【題組】31. (A) health (B) heath(C) healthy (D) heated
• 【題組】32. (A) to (B) against(C) in (D) unto
• 【題組】33. (A) which (B) whose(C) as (D) to
• 【題組】34. (A) suggesting (B) suggested(C) digesting (D) digested
• 【題組】35. (A) induced (B) produced(C) seduced (D) reduced
• III. Reading Comprehension: Choose the most appropriate answer. (2 points each, 30 pointsin total) P
• 【題組】37. How do Picasso's later paintings work like the red dot on a mother bird's beak?(A)
• 【題組】51. 根據本文，推論色素可經由下列何種生理作用及部位運送至花？(A)蒸散作用，木質部 (B)蒸散作用，韌皮部(C)光合作用，木質部 (D)光合作用，韌皮部
• 【題組】38. Why are Cezanne's paintings pleasing to the viewer?(A) They are composed of bright colo
• 【題組】39. Which part of our brain is active when we see something beautiful?(A) The part related to cr
• 【題組】40. What is the passage mainly about?(A) Brain study can tell us whether we can be inspired by h
• Passage B: Questions 41-45      Many of us have had the experience of changing a recipe a little, ma
• 【題組】42. What makes a souffle rise so high?(A) Cooking it for a short time.(B) Adding the egg yolks t
• 【題組】43. Which of the following is more likely to be a dish created through molecular gastronomy?(A)
• 【題組】44. Which of the following statements about molecular gastronomy is NOT true?(A) It depends on t
• 【題組】45. Which of the following is NOT a contribution of molecular gastronomy?(A) There has been expl
• Passage C: Questions 46-50        Writers are often given the advice: "Don't use a $5 word
• 【題組】47. What is a "disclaimer"? (in paragraph 1)(A) A statement that is meant to deny resp
• 【題組】48. What is the passage mainly about?(A) Menu writing is a newly emergent profession.(B) Menus w