单项选择题

It is incongruous that the number of British institutions offering MBA courses should have grown by 254 percent during a period when the economy has been sliding into deeper recession. Optimists, or those given to speed, assumptions, might think it marvelous to have such a resource of business school graduates ready for the recovery. Unfortunately, there is now much doubt about the value of the degree not least among MBA graduates themselves, suffering as they are from the effects of recession and facing the prospect of shrinking management structures.
What was taken some years ago as a ticket of certain admission to success is now being exposed to the scrutiny of cost-conscious employers who seek "can-dos" rather than "might-dos", and who feel that academia has not been sufficiently appreciative of the needs of industry or of the employers’ possible contribution.
It is curious, given the name of the degree, that there should be no league table for UK business schools: no unanimity about what the degree should encompass; and no agreed system of accreditation. Surely there is something wrong. One wonders where all the tutors for this massive infusion of business expertise came from and why all this mushrooming took place.
Perhaps companies that made large investments would have been wiser to invest in already existing managers, perched anxiously on their own internal ladders. The Institute of Management’s 1992 survey, which revealed that eighty-one per cent of managers thought they personally would be more effective if they received more training, suggests that this might be the case. There is, too, the fact that training alone does not make successful managers. They need the inherent qualifications. Of character; a degree of self-subjugation; and, above all, the ability to communicate and lead; more so now, when empowerment is a buzzword that is at least generating genuflexions, if not total conviction.
One can easily think of people, some comparatively unlettered, who are now lauded captains of industry. We may, therefore, not need to be too concerned about the fall in applications for business school places, or even the doubt about MBAs. The proliferation and subsequent questioning may have been an inevitable evolution. If the Management Charter Initiative, now exploring the introduction of a senior management qualification, is successful, there will be a powerful corrective.
We believe now that management is all about change. One hopes there will be some of that in relationship between management and science within industry, currently causing concern and which is overdue for attention. No one doubts that we need more scientists and innovation to give us an edge in an increasingly competitive world. If scientists feel themselves under-valued and under-used, working in industrial ghettos, that is not a promising augury for the future. It seems we have to resolve these misapprehensions between science and industry. Above all, we have to make sure that management is not itself smug about its status and that it does not issue mission statements about communication without realizing that the essence of it is a dialogue. More empowerment is required and we should strive to achieve it. Which of the information is true according to the passage

A．Most managers interviewed felt that their colleagues needed more training.
B．Employers today are looking for proven experience rather than potential ability.
C．The Management Charter Initiative is an attempt to standardize MBAs.
D．Companies would have benefited more from recruiting MBAs rather than investing in their own staf

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Which of the following statements is supported by the passage

A．If the pleasurable taste of whisky leads to an acquired taste for brandy, then stimulus generalization has occurred.
B．Slapping a child for misbehaving may over time encourage him to repeat his misbehavior.
C．If a person has learned to drink under two sets of conditions, both must be present in order to induce him to drink.
D．The troubles experienced by alcoholics as a result of their alcoholism tend to encourage them to abstain from drinkin

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It can be beneficial to ferment breast milk before feeding to young children.

A method to eliminate pathogenic (致病的) bacteria and inhibit their growth during storage of weaning preparations can benefit nutrition and health in young children considerably. Use of fermented foods for feeding children of weaning age appears to be an effective solution. Fermented foods have lower levels of diarrhoeal germ contamination, they are suitable for child feeding, and can be safely stored for much longer periods of time than fresh foods. The practice has been a traditional way of food preservation in many parts of the world. The anti-microbial properties of fermented foods and their relative higher safety—documented since the early 1900’s—have been indicated in a number of studies.
In Ghana, it is common to ferment maize dough before cooking it as porridge. In Kenya, cereal-based porridge and milk are traditionally fermented. Preserving milk in the form of yogurt has been known to many households living in hot climate.
What are the underlying mechanisms by which fermentation processes help to prevent or reduce contamination A possible answer suggests that during the fermentation process foods become more acid. This explains why diarrhea-causing bacteria are not able to grow in fermented foods as rapidly as in unfermented ones. It is also hypothesized that some of the germs present in the foods are killed or inhibited from growing through the action of antimicrobial substances produced during fermentation. The fermented foods can, therefore, be kept for a longer time compared to fresh ones. It has been shown that while contamination levels in cooked unfermented foods increase with storage time, fermented foods remain less contaminated.
Whatever the underlying mechanisms, the fact is that the exercise reduces contamination without adding to the household cost both in terms of time and money. Its preparation is easy. The cereal flour is mixed with water to form a dough which is left to be fermented; addition of yeast (酵母), or mixing with a small portion of previously fermented dough is sometimes needed. The dough can then be cooked into porridge for feeding to the child.Although beneficial, unfortunately the practice is going out of fashion, partly because of current emphasis on the use of fresh foods, particularly for children. For example, a study on the use of fermented foods for young children in Kenya, demonstrated that while foods are still frequently fermented at home for child feeding, their use is becoming less popular, particularly in urban area where commercial products are more available. Clearly they now need to be promoted.
Directions:
The statements below relate to the passage you have just read. Identify whether they are TRUE or FALSE and mark the corresponding letter (T for True and F for False) on the Answer Sheet with a single line through the center.