2024年6月15日发(作者：)

新高考高一英语时文阅读精编（含中文翻译及答案解析）

A

Coronavirus survivors have spoken out about what it is like to contract the disease, which has

infected more than 132,000 worldwide and killed over 5,000 people.

As fears over the coronavirus pandemic spread, there’s one question that comes up again and

again — how bad is it really? The severity of symptoms can vary dramatically, from a mild sniffle

to a hellish feeling of suffocation.

Here are some of the coronavirus patients' stories:

Jaimuay Sae-ung, 73

Jaimuay Sae-ung was the first Thai national to contract coronavirus, becoming ill in

December. She experienced a fever and a bad cough, then developed pneumonia (肺炎) while in

quarantine. After 10 days, Jaimuay’s condition had improved and she was eventually discharged

following two negative test results.

Carl Goldman, 67

Carl Goldman, from Santa Clarita in California, was on the Diamond Princess cruise ship and

later tested positive for coronavirus. He said the virus “hasn't been that bad”. He developed a fever

and “a bit of a cough” during his flight back to America and was quarantined on his return. He

said: “The sickest I've ever been was when I had bronchitis (支气管炎) several years ago. This

has been much easier — no chills, no body aches. I breathe easily and I don't have a stuffy nose.

“My chest feels tight and I have coughing spells. If I had been at home with similar symptoms, I

probably would have gone to work as usual.” After having the illness for one month, Carl now has

no symptoms, but is still testing positive.

Marc Thibault, 48

Teacher Marc, from Rhode Island, in the US, led a school field trip to Italy, France and Spain

last month and was admitted to hospital on February 27, five days after he returned home. A week

later he was diagnosed with coronavirus. He said the illness had hit him “like a hurricane”. Marc,

a school vice principal, said: “You feel like you're asphyxiating, and you’re panicking because you

can’t breathe. He added that he felt “one inch from death” and remains in intensive care.

1. How much are the symptoms of the three coronavirus patients alike?

A. Very similar. B. Lightly different. C. Extremely different. D. Exactly Same.

2. Which can explain the underlined word “discharged” correctly?

A. Isolated. B. Permitted. C. Dismissed. D. Released.

3. Which statement is Right about the three people?

A. Jaimuay was still in hospital though she has got negative test results.

B. Carl Goldman has got infected on the Diamond Princess cruise ship.

C. The school teacher Marc and his students have got infected in Italy.

D. Carl Goldman has no symptoms and has been tested negative now.

4. What does the author intend to show by writing the passage?

A. The serious influence coronavirus has had

B. Ways to prevent oneself from being infected

C. Thoughts of people about the coronavirus

D. The feelings of some infected people

B

The Serious Reason You Should Never Store Potatoes in the Fridge

It could put your health at risk.

You’ve just come back from the farmer’s market or the grocery store with a big sack of

potatoes. But you’re not going to use them all at once, so the best way to keep them fresh is to

store them in the fridge, right?

Not so fast. When it comes to potatoes, sticking them in the refrigerator could increase your

risk of cancer. Why? Here’s the chemistry behind it:

The colder temperature of a refrigerator can convert the starch (淀粉) in potatoes into

sugar.

Then, when you bake or fry the potatoes at temperatures above 250ºF, those sugars combine

with the amino acid asparagine (天冬酰胺氨基酸) and produce a chemical called acrylamide (丙

烯酰胺), according to the American Cancer Society.

Acrylamide is a chemical that’s used to make paper, dyes, and plastics, as well as to treat

drinking water and sewage. The main way people are exposed to acrylamide is through smoking,

but it’s also found in foods such as French fries and potato chips, crackers, bread, cookies, cereals,

and coffee.

So how dangerous is acrylamide? Research in mice has shown that the chemical increased

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