Đề thi thử THPT QG lần 1 môn Tiếng Anh Năm 2018 (Mã đề 416) - Trường THPT Liên Trường (Kèm đáp án)

SỞ GD&ĐT NGHỆ AN
LIÊN TRƯỜNG THPT
KÌ THI THỬ THPT QUỐC GIA LẦN 1 NĂM 2018
Bài thi: ANH VĂN
Thời gian làm bài: 60 phút không kể thời gian phát đề
 Mã đề thi: 416
Họ và tên thí sinh:..............................................SBD:.................................
Read the following passage and mark the letter A,B,C or D on your answer sheet to indicate the correct answer to each of the questions from 1 to 7.
Water scarcity is fast becoming one of the major limiting factors in world crop production. In many areas, poor agricultural practices have led to increasing desertification and the loss of formerly arable lands. Consequently, those plant species that are well adapted to survival in dry climates are being looked at for an answer in developing more efficient crops to grow on marginally arable lands.
Plants use several mechanisms to ensure their survival in desert environments. Some involve purely mechanical and phsical adaptations, such as the shape of the plant’s surface, ...cilages
Question 7: It can be inferred that synthetic simulated waxes have
A. not been developed yet
B. the quality of causing bacteria
C. not succeeded
D. been determined to be impervious to organic and inorganic agents
Read the following passage and mark the letter A,B,C or D on your answer sheet to indicate the correct answer to each of the questions from 8 to 15.
Hot boning is an energy-saving technique for the meat processing industry. It has received in recent years when increased pressure for energy conservation has accentuated the need for more efficient methods of processing the bovine carcass. Cooling an entire carcass requires a considerable amount of refrigerated space, since bone and trimmable fat are cooled along with the muscle. It is also necessary to space the carcasses adequately in the refrigerated room for better air movement and prevention of microbial contamination, thus adding to the volume requirements for carcass chillers.
Conventional handling of meat involves holding the beef sides in the cooler for 24 to 36 hours before boning. Chilling in the traditional fashion is also associated with a loss of carcass weight ranging from 2 percent to 4 percent due to evaporation of moisture from the meat tissue.
Early excision, or hot boning, of muscle prerigor followed by vacuum packaging has potential advantages. By removing only the edible muscle and fat prerigor, refrigeration space and costs are minimized, boning labor is decreased, and storage yields increased. Because hot boning often results in the toughening of meat, a more recent approach, hot boning following electrical stimulation, has been used to reduce the necessary time of rigor mortis.
Some researchers have found this method beneficial in maintaining tender meat, while others have found that the meat also becomes touch after electrical stimulation.
Question 8: The word “this” refers to
A. rigor mortis	B. removing edible muscle and fat prerigor
C. hot boning	D. hot boning f... achieve	C. system	D. consist
Mark the letter A, B, C or D on your answer sheet to indicate the word whose underlined part differs from the other three in pronunciation in each of the following questions.
Question 21: A. treasure	B. jealous	C. cleanse	D. clean
Question 22: A. hatred	B. rugged	C. centered	D. sacred
Mark the letter A, B, C or D on your answer sheet to indicate the correct answer to each of the following questions.
Question 23: He _______ me to take a lawyer to court with me.
A. insisted	B. threatened	C. advised	D. suggested
Question 24: The President made a wonderful _______
A. speech	B. talk	C. message	D. lecture
Question 25: David_______for five hours by the time he arrives.
A. will have been driving	B. will be driving
C. will have to drive	D. will have been driven
Question 26: I didn’t have enough time to read the whole book, so I read a _______instead.
A. synthesis	B. synopsis	C. symptom	D. syllabus
Question 27: Would you be_______to hold the door open ?
A. so kind	B. too kind	C. kind enough	D. as kind
Question 28: She isn’t _______ well with the new manager.
A. keeping on	B. getting on	C. going on	D. taking on
Question 29: It is an economic principle that when there is _______demand and not _______supply, prices will rise.
A. so many	B. a lot of – much	C. no- many	D. few- plenty of
Question 30: In the 19th century methods of transportation , in particular canals and railways, ______ for transporting goods from places to places.
A. were developed	B. had been developed
C. are developed	D. have been developed
Question 31: He often _______ about his expensive car.
A. boasts	B. shows	C. praises	D. prides
Question 32: “ How’s the new job coming along?’ – Terrible . I’m sick and tired_______to make coffee for everyone.”
A. to have	B. that told	C. telling	D. of being told
Question 33: That tie you’re wearing doesn’t _______you. You should wear something brighter.
A. appeal	B. suit	C. follow	D. . match
Question 34: I’m not sur