It is essential to know ____you can talk about with different people.

New "fake fat" products appeared on store shelves in the United States recently, but not everyone is happy about it. Makers of the products, which contain a compound called olestra, say food manufacturers can now eliminate. Critics, however, say the new compound can rob the body of essential vitamins and nutrients (营养物) and can also cause unpleasant side effects in some people. So it's up to consumers to decide whether the new fat-free products taste good enough to keep eating.

Chemists discovered olestra in the late 1960s, when they were searching for a fat that could be digested by infants more easily. Instead of finding the desired fat, the researchers created a fat that can't be digested at all.

Normally, special chemicals in the intestines(肠)"grab" molecules of regular fat and break them down so they can be used by the body. A molecule of regular fat is made up of three molecules of substances called fatting acids.

The fatty acids are absorbed by the intestines and bring with them the essential vitamins A, D, E and K. When fat molecules are present in the intestines with any of those vitamins, the vitamins attach to the molecules and are carried into the bloodstream.

Olestra, which is made from six to eight molecules of fatty acids, is too large for the intestines to absorb. It just slides through the intestines without being broke down. Manufacturers say it's the ability to slide unchanged through the intestines that makes olestra so valuable as a fat substitute. It provides consumers with the taste of regular at without any bad effects on the body. But critics say olestra can prevent vitamins A, D, E and K from being absorbed. It can also prevent the absorption of carotenoids(类胡萝卜素), compounds that may reduce the risk of cancer, heart disease, etc.

Manufacturers are adding vitamins A, D, E and K as well as carotenoids to their products now. even so, some nutritionists are still concerned that people might eat unlimited amounts of food made with the fat substitute without worrying about how many calories they are consuming.

We learn from the passage that olestra is a substance that______.

A．contains plenty of nutrients

B．renders foods calorie-free while retaining their vitamins

C．makes foods easily digestible

D．makes foods fat-free while keeping them delicious

New "fake fat" products appeared on stone shelves in the United States recently, but not everyone is happy about it. Makers of the products, which contain a compound called olestra, say food manufacturers can now eliminate fat from certain foods. Critics, however, say the new compound can rob the body of essential vitamins and nutrients (营养物) and can also cause unpleasant side effects in some people. So it's up to consumers to decide whether the new fat-free products taste good enough to keep eating.

Chemists discovered olestra in the late 1960s, when they were searching for a fat that could be digested by infants more easily. Instead of finding the desired fat, the researchers created a fat that can't be digested at all.

Normally, special chemical in the intestines (肠) "grab" molecules of regular fat and break them down so they can be used by the body. A molecule of regular fat is made up of three molecules of substances called fatty acids.

The fatty acids are absorbed by the intestines and bring with them the essential vitamins A, D, E and K. when fat molecules are present in the intestines with any of those vitamins, the vitamins attach to the molecules and are carded into the bloodstream.

Olestra, which is made from six to eight molecules of fatty acids, is too large for the intestines to absorb. It just slides through the intestines without being broken down. Manufacturers say it's that ability to slide unchanged through the intestines that makes olestra so valuable as a fat substitute. It provides consumers with the taste of regular fat without any bad effects on the body. But critics say olestra can prevent vitamins A, D, E and K from being absorbed. It can also prevent the absorption of carotenoids (类胡萝卜素), compounds that may reduce the risk of cancer, heart disease, etc.

Manufacturers are adding vitamins A, D, E and K as well as carotenoids to their products now. Even so, some nutritionists are still concerned that people might eat unlimited amounts of food mad with the fat substitute without worrying about how many calories they are consuming.

We learn from the passage that olestra is a substance that ______.

A．contains plenty of nutrients

B．renders foods calorie-free while retaining their vitamins

C．makes foods easily digestible

D．makes foods fat—free while keeping them delicious

New "fake fat" products appeared on store shelves in the United States recently, but not everyone is happy about it. Makers of the products, which contain a compound called olestra, say food manufacturers can now eliminate fat from certain foods. Critics, however, say the new compound can rob the body of essential vitamins and nutrients(营养物) and can also cause unpleasant side effects in some people. So it's up to consumers to decide whether the new fatfree products taste good enough to keep eating.

Chemists discovered olestra in the late 1960s, when they were searching for a fat that could be digested by infants more easily. Instead of finding the desired fat, the researchers created a fat the can't be digested at all.

Normally, special chemicals in the intestines(肠) "grab" molecules of regular fat and break them down so they can be used by the body. A molecule of regular fat is made up of three molecules of substances called fatty acids.

The fatty acids are absorbed by the intestines and bring with them the essential vitamins A, D, E, and K. When fat molecules are present in the intestines with any of those vitamins, the vitamins attach to the molecules and are carried into the bloodstream.

Olestra, which is made from six to eight molecules of fatty acids, is too large for the intestines to absorb. It just slides through the intestines without being broken down. Manufacturers say it's that ability to slide unchanged through the intestines that makes olestra so valuable as a fat substitute. It provides consumers with the taste of regular fat without any bad effects on the body. But critics say olestra can prevent vitamins A, D, E, and K from being absorbed. It can also prevent the absorption of carotenoids(类胡萝卜素), compounds that may reduce the risk of cancer, heart disease, etc.

Manufacturers are adding vitamins A, D, E, and K as well as carotenoids to their products now. Even so, some nutritionists are still concerned that people might eat unlimited amounts of food made with the fat substitute without worrying about how many calories they are consuming.

Olestra is a substance that makes foods 'fat-free while keeping them delicious.

A．Right

B．Wrong

C．Not mentioned

New "fake fat" products appeared on store shelves in the United States recently, but not everyone is happy about it. Makers of the products, which contain a compound called olestra, say food manufacturers can now eliminate. Critics, however, say the new compound can rob the body of essential vitamins and nutrients (营养物) and can also cause unpleasant side effects in some people. So it's up to consumers to decide whether the new fat-free products taste good enough to keep eating.

Chemists discovered olestra in the late 1960s, when they were searching for a fat that could be digested by infants more easily. Instead of finding the desired fat, the researchers created a fat that can't be digested at all.

Normally, special chemicals in the intestines(肠)"grab" molecules of regular fat and break them down so they can be used by the body. A molecule of regular fat is made up of three molecules of substances called fatting acids.

The fatty acids are absorbed by the intestines and bring with them the essential vitamins A, D, E and K. When fat molecules are present in the intestines with any of those vitamins, the vitamins attach to the molecules and are carried into the bloodstream.

Olestra, which is made from six to eight molecules of fatty acids, is too large for the intestines to absorb. It just slides through the intestines without being broke down. Manufacturers say it's the ability to slide unchanged through the intestines that makes olestra so valuable as a fat substitute. It provides consumers with the taste of regular at without any bad effects on the body. But critics say olestra can prevent vitamins A, D, E and K from being absorbed. It can also prevent the absorption of carotenoids(类胡萝卜素), compounds that may reduce the risk of cancer, heart disease, etc.

Manufacturers are adding vitamins A, D, E and K as well as carotenoids to their products now. even so, some nutritionists are still concerned that people might eat unlimited amounts of food made with the fat substitute without worrying about how many calories they are consuming.

We learn from the passage that olestra is a substance that______.

A．contains plenty of nutrients

B．renders foods calorie-free while retaining their vitamins

C．makes foods easily digestible

D．makes foods fat-free while keeping them delicious

New “fake fat” products appeared on store shelves in the United States recently, but not everyone is happy about it. Makers of the products, which contain a compound called olestra, say food manufacturers can now eliminate fat from certain foods. Critics, however, say the new compound can rob the body of essential vitamins and nutrients (营养物) and can also cause unpleasant side effects in some people. So it’s up to decide whether the new fat-free products taste good enough to keep eating.

Chemists discovered olestra in the late 1960s, when they were searching for a fat that could be digested by infants more easily. Instead of finding the desired fat, the researchers created a fat that can’t be digested at all.

Normally, special chemicals in the intestines (肠) “grab” molecules of regular fat and break them down so they can be used by the body. A molecule of regular fat is made up of three molecules of substances called fatty acids.

The fatty acids are absorbed by the intestines and bring with them the essential vitamins A, D, E, and K. When fat molecules are present in the intestines with any of those vitamins, the vitamins attach to the molecules and are carried into the bloodstream.

Olestra, which is made from six to eight molecules of fatty acids, is too large for the intestines to absorb. It just slides through the intestines without being broken down. Manufacturers say it’s that ability to slide unchanged through the intestines that makes olestra so valuable as a fat substitute. It provides consumers with the taste of regular fat without any bad effects on the body. But critics say olestra can prevent vitamins A, D, E, and K from being absorbed. It can also prevent the absorption of carotenoids (类胡萝卜素), compounds that may reduce the risk of cancer, heart disease, etc.

Manufacturers are adding vitamins A, D, E, and K as well as carotenoids to their products now. Even so, some nutritionists are still concerned that people might eat unlimited amounts of food made with the fat substitute without worrying about how many calories they are consuming.

第36题：We learn from the passage that olestra is a substance that ________.

A) contains plenty of nutrients

B) renders foods calorie-free while retaining their vitamins

C) makes foods easily digestible

D) makes foods fat-free while keeping them delicious

New "fake fat" products appeared on store shelve in the United States recently, but not everyone is happy about it. Makers of the products, which contain a compound called olestra, say food manufacturers can now eliminate fat from certain foods. Critics, however, say the new. eliminate can rob the body of essential vitamins and nutrients and can also cause unpleasant side effects in some people. So it's up to decide whether the new fat-free products taste good enough to keep eating.

Chemists discovered olestra in tile late 1960s, when they were searching for a fat that could be digested by infants more easily. Instead of finding the desired Fat, the researchers created a fat that can't be digested at all.

Normally, special chemicals in the intestines "grab" molecules of regular fat and break them down so they can be used by the body. A

molecule of regular fat is made up of three molecules of substances called fatty acids.

The fatty acids are absorbed by the intestines and bring with them the essential vitamins A, D, E, and K. When fat molecules are present in the intestines with any of those vitamins, the vitamins attach to tbe molecules and are carried into the bloodstream.

Olestra, which is made from six to eight molecules of fatty acids, is too large for the intestines to absorb. It just slides through the intestines without being broken down. Manufacturers say it's that ability to slide unchanged through the intestines that makes olestra so valuable as a fat substitute. It provides consumers with the taste of regular fat without any bad effects on the body. But critics say olestra can prevent vitamins A, D, E, and K from being absorbed. It can also prevent the absorption of carotenoids, compounds that may reduce the risk of cancer, heart disease, etc.

Manufacturers are adding vitamins A, D, E, and K as well as carotenoids to their products now. Even so, some nutritionists are still concerned that people might eat unlimited amounts of food made with the fat substitute without worrying about how many calories they are consuming.

We learn from the passage that olestra is a substance that______.

A．contains plenty of nutrients

B．renders foods calorie-free while retaining their vitamins

C．makes foods easily digestible

D．makes foods fat free while keeping them delicious

Section A 2016年6月英语六级卷一真题

Directions:In this section,there is a passage with ten blanks.You are required to select one word for each blank from a list of choices given in a word bank following the passage.Read the passage through carefully before making your choices.Each choice in the bank is identified by a letter.Please mark the corresponding letter for each item on Answer Sheet 2with a single line through the centre.You may not use any of the words in the bank more than once.

Pursuing a career is an essential part of adolescent development.“The adolescent becomes an adult when he_26_a real job.”To cognitive researchers like Piaget,adulthood meant the beginning of an_27_.

Piaget argued that once adolescents enter the world of work,their newly acquired ability to form. hypotheses allows them to create representations that are too ideal.The_28_of such ideals,without the tempering of the reality of a job or profession,rapidly leads adolescents to become _29_ of the non-idealistic world and to press for reform. in a characteristically adolescent way.Piaget said:“True adaptation to society comes_30_when the adolescent reformer attempts to put his ideas to work.”

Of course,youthful idealism is often courageous,and no one likes to give up dreams.Perhaps,taken_31_out of context,Piaget’s statement seems harsh.What he was_32_，however,is the way reality can modify idealistic views.Some people refer to such modification as maturity.Piaget argued that attaining and accepting a vocation is one of the best ways to modify idealized views and to mature.

As careers and vocations become less available during times of _33_,adolescents may be especially hard hit.Such difficult economic times may leave many adolescents_34_about their roles in society.For this reason,community interventions and government job programs that offer summer and vacation work are not only economically_35_but also help to stimulate the adolescent’s sense of worth.

A)automatically I)incidentally

B)beneficial J)intolerant

C)capturing K)occupation

D)confused L)promises

E)emphasizing M)recession

F)entrance N)slightly

G)excited O)undertakes

H)existence

very complex. Generally speaking, the Accounts Department is __1__ for calculations of pay, while the Personnel Department is interested in discussions with the employees about pay.

If a firm wants to __2__ a new wage and salary structure, it is essential that the firm should decide on a __3__ of job evaluation and ways of measuring the performance of its employees. In order to be __4__, that new pay structure will need agreement between Trade Unions and employers. In job evaluation, all of the requirements of each job are defined in a detailed job description. Each of thsoe requirements is given a value, usually in "points", which are __5__ together to give a total value for the job. For middle and higher management, a special method is used to evaluate managers on their knowledge of the job, their responsibility, and their __6__ to solve problems. Because of the difficulty in measuring management work, however, job grades for managers are often decided without __7__ to an evaluation system based on points.

In attempting to design a pay system, the Personnel Department should __8__ the value of each job with these in the job market. __9__, payment for a job should vary with any differences in the way that the job is performed. Where it is simple to measure the work done, as in the works done with hands, monetary encouragement schemes are often chosen, for __10__ workers, where measurement is difficult, methods of additional payments are employed.

[A]compare

[B]responsible

[C]useful

[D]added

[E]find

[F]reference

[G]indirect

[H]method

[I]successful

[J]combined

[K]Necessarily

[L]capacity

[M]ability

[N]Basically

[O]adopt