2012年川大博士研究生入学考试
金榜考博辅导元旦模考班试题一
考试注意事项 bsli0FJSh' 1.
本试题5
大题,共10
页,请考生注意检查,考试时间180
分钟。 xLajso1g69 2. 1
-79
题答案请填在机读卡上相应出,否则不给分。 &
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翻译和作文写在答题纸上,写在试题上无效。中、英文翻译应做到字迹清晰、书写工整。 +TL%-On I.ReadingComprehension (30%; one mark each): {
}n^cq Passage One
Sometimes, over a span of many years, a businesswill continue to grow, generating ever-increasing amounts of cash, repurchasingstock , paying increased dividends, reducing debt, opening new stores,expanding production facilities, moving into new markets, etc, while at thesame time its stock price remains stagnant( or even falls).
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# When this happen, the average andprofessional investors alike tend to overlook the company because they become familiarwith the trading range
Gb6 'n$g Take, for example, Wal-Mart. Over the pastfive years, the retailing behemoth has grown sales by over 80%, profits by over100%, and yet the stock price has fallen as much as 30% during that time frame.Clearly, the valuation picture has changed. An investor that read the annualreport back in 2000 or 2001 might have passed on the security, deeming it tooexpensive based on a metric such as the price to earnings ratio. Today, howeverthe equation is completely is completely different—despite the price, Wal-Martis, in essence, trading at half its former price because each share is backedby a larger dividend, twice the earnings power, more stores, and a biggerinfrastructure. Home Depot is in much the same boat, largely because some WallStreet analysts question how fast two of the world’s largest companies cancontinue to grow before their sheer size slows them down to the rate of thegeneral economy.
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4TO Coca-Cola is another excellent example ofthis phenomenon. Ten years ago, in 1996, the stock traded between a range of
$36.10 and
$54.30per share. At the time, it had reported earnings per share of
$1.40 and paid a cash dividend of
$0.50 per share. Corporate per share bookvalue was
$2.48. Last year, the stock tradedwithin a range of
$40.30 and
$45.30 pr share; squarely in the middle of thesame area it had been nearly a decade prior! Yet, despite the stagnant stockprice, the 2006 estimates Value Line Investment Survey estimates for earningsper share stand around
$2.16(arise of 54%), the case dividend has more than doubled to
$7.40 per share(a gain of nearly 300%), andthe total number of shares outstanding(
未偿付的,未完成的) has actually decreased from 2.481 billion to an estimated 2.355billion due to the company’s share repurchase program.
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#^; 1. This passage is probably a partof_______.
,ZNq,$j A. Find Hidden Value in the market B. Become Richer
c)85=T6*aA C. Get Good Bargains D. Identify Good Companies
h;"4+uw 2. The italicized word “stagnant” (Line 4,Para.1) can be best paraphrased as______.
C{rcs' A. prominent B. terrible
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;*8a C. unchanged D. progressing
6d}lw6L 3. Wal-Mart is nowtrading at a much lower price because______.
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A. it has stored a large quantity of goods
ED gag B. it has become financially more powerful
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s C. it has been eager to collect money toprevent bankruptcy
CAhXQ7w'Z D. it is a good way to compete with otherretailing companies
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4. All the following are shared by Wal-Martand Coco-Cola EXCEPT_____.
b8UO,fY q A. the cash dividend has increased
p6V0`5@t B. the earning power has become stronger.
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+/~ C. both businesses have continued to grow
9Y9GwL]T D. the stock price has greatly decreased
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~ 5. According to the author, one hadbetter_____
6bC3O4Rw A. buy more shares when the stock price fallsdown
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\sO B. sell out the shares when the stock pricefalls down
+r2-S~f3N C. do more research on the value of abusiness when its stock price falls down
q<1~ vA9 D. invest in the business when its stockprice falls down
_Fl9>C"u Y$_B1_ Passage Two
On September 7,2001, a 68-year-oldwoman in Strasbourg, France, had her gallbladder(
胆囊)removed by surgeons, operating via computer from New York. It was the firstcomplete
telesurgery procedureperformed by surgeons nearly 4,000 miles away from their patient.
PJH& In The York, Marescaux teamed up withsurgeon Michel Gagner to perform the historic long-distance operation. Ahigh-speed fiber-optic service provided by France Telecom made the connectionbetween New York and Strasbourg. The two surgeons controlled the instrumentsusing an advanced robotic surgical system, designed by Computer Motion Inc,that enabled the procedure to be minimally invasive. The patient was releasedfrom the hospital after about 48 hours and regained normal activity thefollowing week.
gM:".Ee The high-speed fiber-optic connectionbetween New York and France made it possible to overcome a key obstacle totelesurgery—time delay. It was crucial that a continuous time delay of lessthan 200 milliseconds be maintained throughout the operation, between thesurgeon’s movements in New York and the return video (from Strasbourg) on hisscreen. The delay problem includes video coding, decoding and signal transmissiontime.
k9!{IScq France Telecom’s engineers achieved anaverage time delay of 150 milliseconds. “I felt as comfortable operating on mypatient as if I had been in the room,” says Marescaux.
m{HS0l' The successful collaboration(
合作) among medicine, advanced technology, andtelecommunications is likely to have enormous implications for patient care anddoctor training. Highly skilled surgeons may soon regularly perform especiallydifficult operations through long-distance procedures. The computer systemsused to control surgical movement can also lead to a breakthrough in teachingsurgical technique to a new generation of physicians. More surgeons-in-trainingwill have the opportunity to observe their teachers in action in telesurgeryoperating rooms around the world.
g($2Dk_F2 Marescaux describes the success of theremotely performed surgical procedure as the beginning of a “third revolution”in surgery within the last decade. The first was the arrival of minimallyinvasive surgery, enabling procedures to be performed with guidance by acamera, meaning that the abdomen(
腹部)
案的thorax(
胸腔) do not have to be opened. The second wasthe introduction of computer-assisted surgery, where complicated softwarealgorithms(
计算法) enhance the safety of thesurgeon’s movement during a procedure, making them more accurate, whileintroducing the concept of distance between the surgeon and the patient. It wasthus natural to imagine that this distance—currently several meters in theoperating room—could potentially be up to several thousand kilometers.
Wne@<+mX 1. The title that best expresses the mainidea is______.
26h21Z16q A. How the Second Revolution in Surgery ComesOut
R\[e!g*I B. The Telesurgery Revolution
rey!{3U C. A Patient Was Saved
$!t4r D. Dream Comes True
9%9#_?RW 2. The italicized word “telesurgery”(Sentence2, Para. 1) can be best explained as_______.
R6->t #n, A. an operation done over a distance
i/Zd8+.n$ B. an operation done on television
3Y$GsN4ln C. an operation demanding special skill
[4)F f D. an operation demanding high technology
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r;I_ 3. How long did it take the patient to resumeher normal activity after the operation?
9->if/r,o A. 24 hours B. 48hours
R:qW;n%AF C. about a week D. about a month
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@C 4. What is the major barrier to telesurgery?
p!%pP}I A. distance B. advanced technology
CqC`8fD1 C. delay D. medical facilities
@6-jgw>W2 5. The writer implies that_______.
iy.\=Cs$N A. difficult operation can be successfully performedall over the world now
JBZ@'8eqi] B. compared to the “third revolution” insurgery, the first two are less important
_+MJ%'>S C. all patients can be cured by agallbladder-removal operation
mt.))#1 D. a new breakthrough has been made insurgery
?a]mDx>xh Passage Three
British food has a goodreputation, but English cooking has a bad one. It is difficult to explain thereason for this. Unfortunately, however, superb raw ingredients are often minedfrom the kitchen so that they come to the table without any of the naturalflavor and goodness.
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;;bcj& This bad reputation discourages a lot ofpeople from eating in an English restaurant. If they do go to one, they areusually full of prejudice against the food. It is a pity, because there areexcellent cooks in England, excellent restaurants, and excellent home-cooking.How, then, has the bad reputation been built up?
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iH Perhaps one reason in that Britain’sIndustrial Revolution occurred every early, in the middle of the nineteenthcentury. As a result, the quality of food changed too. This was because Britainstopped being a largely agricultural country. The population of the townsincreased enormously between 1840and 1870, and people could no longer growtheir own food, or buy it flesh from a farm. Huge quantities of food had to betaken to the towns, and a lot of it lost its freshness on the way.
COlaD"Y This lack of freshness was disguised by “dressingup” the food. The rich middle classes ate 16ng elaborate meals which werecooked for them by French chefs. French became, and has remained, the officiallanguage of the dining room. Out-of-season delicacies were served in spite oftheir expense, for there were a large number of extremely wealthy people whowanted to establish themselves socially. The “look” of the food was moreimportant than its taste.
f|(M.U- In the 1930s, the supply of servant beganto decrease. People still tried to produce complicated dishes, however, butthey economized on the preparation time. The Second Word War made things evenworse by making raw ingredients extremely scarce. As a result, there were manywomen who never had the opportunity to choose a piece of meat from awell-stocked butcher’s shop, but were content and grateful to accept anythingthat was offered to them.
~gt@P Food rationing continued in Britain untilthe early 1950s. It was only after this had stopped, and butter, eggs and creambecame more plentiful, and it was possible to travel abroad again and tasteother ways of preparing food, that the English difference to difference toeating became replaced by a new enthusiasm for it.
<1!O1ab 1. According to the author, it isdifficult to explain_______.
alb.g>LNPP A. why excellent ingredients are spoiledin the process of cooking
_@/8gPT*i B. why people do not like English cooking
k9F=8q C. why British food often has a naturalflavor
/Z4et'Lo D. why people prefer home-cooking toready made food
e+K^Aq 2. The negative effect of Britain’sIndustrial Revolution on English cooking is that_____.
OZ;*JR: A. the population in the countrysidedecreased dramatically
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