1400 câu trắc nghiệm Đọc hiểu Tiếng Anh có đáp án cực hay

   Many flowering plants woo insect pollinators and gently direct them to their most fertile blossoms by changing the color of individual flowers from day to day. Through color cues, the plant signals to the insect that it would be better off visiting one flower on its bush than another. The particular hue tells the pollinator that the flower is full of far more pollen than are neighboring blooms. That nectar-rich flower also happens to be fertile and ready to disperse its pollen or to receive pollen the insect has picked up from another flower. Plants do not have to spend precious resources maintaining reservoirs of nectar in all their flowers. Thus, the color-coded communication system benefits both plants and insects.

   For example, on the lantana plant, a flower starts out on the first day as yellow, when it is rich with pollen and nectar. Influenced by an as-yet-unidentified environmental signal, the flower changes color by triggering the production of the pigment anthromyacin. It turns orange on the second day and red on the third. By the third day, it has no pollen to offer insects and is no longer fertile. On any given lantana bush, only 10 to 15 per cent of the blossoms are likely to be yellow and fertile. But in tests measuring the responsiveness of butterflies, it was discovered that the insects visited the yellow flowers at least 100 times more than would be expected from haphazard visitation. Experiments with paper flowers and painted flowers demonstrated that the butterflies were responding to color cues rather than, say, the scent of the nectar.

   In other types of plants, blossoms change from white to red, others from yellow to red, and so on. These color changes have been observed in some 74 families of plants.

A. Red to purple

B. Yellow to orange to red

C. Red to yellow to white

D. White to red

   Many flowering plants woo insect pollinators and gently direct them to their most fertile blossoms by changing the color of individual flowers from day to day. Through color cues, the plant signals to the insect that it would be better off visiting one flower on its bush than another. The particular hue tells the pollinator that the flower is full of far more pollen than are neighboring blooms. That nectar-rich flower also happens to be fertile and ready to disperse its pollen or to receive pollen the insect has picked up from another flower. Plants do not have to spend precious resources maintaining reservoirs of nectar in all their flowers. Thus, the color-coded communication system benefits both plants and insects.

   For example, on the lantana plant, a flower starts out on the first day as yellow, when it is rich with pollen and nectar. Influenced by an as-yet-unidentified environmental signal, the flower changes color by triggering the production of the pigment anthromyacin. It turns orange on the second day and red on the third. By the third day, it has no pollen to offer insects and is no longer fertile. On any given lantana bush, only 10 to 15 per cent of the blossoms are likely to be yellow and fertile. But in tests measuring the responsiveness of butterflies, it was discovered that the insects visited the yellow flowers at least 100 times more than would be expected from haphazard visitation. Experiments with paper flowers and painted flowers demonstrated that the butterflies were responding to color cues rather than, say, the scent of the nectar.

   In other types of plants, blossoms change from white to red, others from yellow to red, and so on. These color changes have been observed in some 74 families of plants.

A. maintaining

B. renewing

C. activating

D. limiting

   Many flowering plants woo insect pollinators and gently direct them to their most fertile blossoms by changing the color of individual flowers from day to day. Through color cues, the plant signals to the insect that it would be better off visiting one flower on its bush than another. The particular hue tells the pollinator that the flower is full of far more pollen than are neighboring blooms. That nectar-rich flower also happens to be fertile and ready to disperse its pollen or to receive pollen the insect has picked up from another flower. Plants do not have to spend precious resources maintaining reservoirs of nectar in all their flowers. Thus, the color-coded communication system benefits both plants and insects.

   For example, on the lantana plant, a flower starts out on the first day as yellow, when it is rich with pollen and nectar. Influenced by an as-yet-unidentified environmental signal, the flower changes color by triggering the production of the pigment anthromyacin. It turns orange on the second day and red on the third. By the third day, it has no pollen to offer insects and is no longer fertile. On any given lantana bush, only 10 to 15 per cent of the blossoms are likely to be yellow and fertile. But in tests measuring the responsiveness of butterflies, it was discovered that the insects visited the yellow flowers at least 100 times more than would be expected from haphazard visitation. Experiments with paper flowers and painted flowers demonstrated that the butterflies were responding to color cues rather than, say, the scent of the nectar.

   In other types of plants, blossoms change from white to red, others from yellow to red, and so on. These color changes have been observed in some 74 families of plants.

A. on the first day that they bloom

B. after they produce anthromyacin

C. when they turn orange

D. on the third day that they bloom

   Many flowering plants woo insect pollinators and gently direct them to their most fertile blossoms by changing the color of individual flowers from day to day. Through color cues, the plant signals to the insect that it would be better off visiting one flower on its bush than another. The particular hue tells the pollinator that the flower is full of far more pollen than are neighboring blooms. That nectar-rich flower also happens to be fertile and ready to disperse its pollen or to receive pollen the insect has picked up from another flower. Plants do not have to spend precious resources maintaining reservoirs of nectar in all their flowers. Thus, the color-coded communication system benefits both plants and insects.

   For example, on the lantana plant, a flower starts out on the first day as yellow, when it is rich with pollen and nectar. Influenced by an as-yet-unidentified environmental signal, the flower changes color by triggering the production of the pigment anthromyacin. It turns orange on the second day and red on the third. By the third day, it has no pollen to offer insects and is no longer fertile. On any given lantana bush, only 10 to 15 per cent of the blossoms are likely to be yellow and fertile. But in tests measuring the responsiveness of butterflies, it was discovered that the insects visited the yellow flowers at least 100 times more than would be expected from haphazard visitation. Experiments with paper flowers and painted flowers demonstrated that the butterflies were responding to color cues rather than, say, the scent of the nectar.

   In other types of plants, blossoms change from white to red, others from yellow to red, and so on. These color changes have been observed in some 74 families of plants.

A. Fortunate

B. Expected

C. Dangerous

D. Random

   Scientists do not yet thoroughly understand just how the body of an individual becomes sensitive to a substance that is harmless or even wholesome for the average person. Milk, wheat, and egg, for example, rank among the most healthful and widely used foods. Yet these foods can cause persons sensitive to them to suffer greatly. At first, the body of the individual is not harmed by coming into contact with the substance. After a varying interval of time, usually longer than a few weeks, the body becomes sensitive to it, and an allergy has begun to develop. Sometimes it's hard to figure out if you have a food allergy, since it can show up so many different ways. Your symptoms could be caused by many other problems. You may have rashes, hives, joint pains mimicking arthritis, headaches, irritability, or depression. The most common food allergies are to milk, eggs, seafood, wheat, nuts, seeds, chocolate, oranges, and tomatoes. Many of these allergies will not develop if these foods are not fed to an infant until her or his intestines mature at around seven months. Breast milk also tends to be protective. Migraines can be set off by foods containing tyramine, phenathylamine, monosodium glutamate, or sodium nitrate. Common foods which contain these are chocolate, aged cheeses, sour cream, red wine, pickled herring, chicken livers, avocados, ripe bananas, cured meats, many Oriental and prepared foods (read the labels!). Some people have been successful in treating their migraines with supplements of B-vitamins, particularly B6 and niacin. Children who are hyperactive may benefit from eliminating food additives, especially colorings, and foods high in salicylates from their diets. A few of these are almonds, green peppers, peaches, tea, grapes. This is the diet made popular by Benjamin Feingold, who has written the book “Why your Child is Hyperactive”. Other researchers have had mixed results when testing whether the diet is effective.

A. infants and allergies

B. food and nutrition

C. eactions to foods

D. a good diet

   Scientists do not yet thoroughly understand just how the body of an individual becomes sensitive to a substance that is harmless or even wholesome for the average person. Milk, wheat, and egg, for example, rank among the most healthful and widely used foods. Yet these foods can cause persons sensitive to them to suffer greatly. At first, the body of the individual is not harmed by coming into contact with the substance. After a varying interval of time, usually longer than a few weeks, the body becomes sensitive to it, and an allergy has begun to develop. Sometimes it's hard to figure out if you have a food allergy, since it can show up so many different ways. Your symptoms could be caused by many other problems. You may have rashes, hives, joint pains mimicking arthritis, headaches, irritability, or depression. The most common food allergies are to milk, eggs, seafood, wheat, nuts, seeds, chocolate, oranges, and tomatoes. Many of these allergies will not develop if these foods are not fed to an infant until her or his intestines mature at around seven months. Breast milk also tends to be protective. Migraines can be set off by foods containing tyramine, phenathylamine, monosodium glutamate, or sodium nitrate. Common foods which contain these are chocolate, aged cheeses, sour cream, red wine, pickled herring, chicken livers, avocados, ripe bananas, cured meats, many Oriental and prepared foods (read the labels!). Some people have been successful in treating their migraines with supplements of B-vitamins, particularly B6 and niacin. Children who are hyperactive may benefit from eliminating food additives, especially colorings, and foods high in salicylates from their diets. A few of these are almonds, green peppers, peaches, tea, grapes. This is the diet made popular by Benjamin Feingold, who has written the book “Why your Child is Hyperactive”. Other researchers have had mixed results when testing whether the diet is effective.

A. the vast number of different foods we eat

B. lack of a proper treatment plan

C. the similarity of symptoms of the allergy to other problems

D. the use of prepared formula to feed babies

   Scientists do not yet thoroughly understand just how the body of an individual becomes sensitive to a substance that is harmless or even wholesome for the average person. Milk, wheat, and egg, for example, rank among the most healthful and widely used foods. Yet these foods can cause persons sensitive to them to suffer greatly. At first, the body of the individual is not harmed by coming into contact with the substance. After a varying interval of time, usually longer than a few weeks, the body becomes sensitive to it, and an allergy has begun to develop. Sometimes it's hard to figure out if you have a food allergy, since it can show up so many different ways. Your symptoms could be caused by many other problems. You may have rashes, hives, joint pains mimicking arthritis, headaches, irritability, or depression. The most common food allergies are to milk, eggs, seafood, wheat, nuts, seeds, chocolate, oranges, and tomatoes. Many of these allergies will not develop if these foods are not fed to an infant until her or his intestines mature at around seven months. Breast milk also tends to be protective. Migraines can be set off by foods containing tyramine, phenathylamine, monosodium glutamate, or sodium nitrate. Common foods which contain these are chocolate, aged cheeses, sour cream, red wine, pickled herring, chicken livers, avocados, ripe bananas, cured meats, many Oriental and prepared foods (read the labels!). Some people have been successful in treating their migraines with supplements of B-vitamins, particularly B6 and niacin. Children who are hyperactive may benefit from eliminating food additives, especially colorings, and foods high in salicylates from their diets. A few of these are almonds, green peppers, peaches, tea, grapes. This is the diet made popular by Benjamin Feingold, who has written the book “Why your Child is Hyperactive”. Other researchers have had mixed results when testing whether the diet is effective.

A. prescriptions

B. diet

C. diagnosis

D. indications

   Scientists do not yet thoroughly understand just how the body of an individual becomes sensitive to a substance that is harmless or even wholesome for the average person. Milk, wheat, and egg, for example, rank among the most healthful and widely used foods. Yet these foods can cause persons sensitive to them to suffer greatly. At first, the body of the individual is not harmed by coming into contact with the substance. After a varying interval of time, usually longer than a few weeks, the body becomes sensitive to it, and an allergy has begun to develop. Sometimes it's hard to figure out if you have a food allergy, since it can show up so many different ways. Your symptoms could be caused by many other problems. You may have rashes, hives, joint pains mimicking arthritis, headaches, irritability, or depression. The most common food allergies are to milk, eggs, seafood, wheat, nuts, seeds, chocolate, oranges, and tomatoes. Many of these allergies will not develop if these foods are not fed to an infant until her or his intestines mature at around seven months. Breast milk also tends to be protective. Migraines can be set off by foods containing tyramine, phenathylamine, monosodium glutamate, or sodium nitrate. Common foods which contain these are chocolate, aged cheeses, sour cream, red wine, pickled herring, chicken livers, avocados, ripe bananas, cured meats, many Oriental and prepared foods (read the labels!). Some people have been successful in treating their migraines with supplements of B-vitamins, particularly B6 and niacin. Children who are hyperactive may benefit from eliminating food additives, especially colorings, and foods high in salicylates from their diets. A few of these are almonds, green peppers, peaches, tea, grapes. This is the diet made popular by Benjamin Feingold, who has written the book “Why your Child is Hyperactive”. Other researchers have had mixed results when testing whether the diet is effective.

A. They can eat almost anything.

B. They should have a carefully restricted diet as infants.

C. They gain little benefit from being breast fed.

D. They may become hyperactive if fed solid food too early.

   Scientists do not yet thoroughly understand just how the body of an individual becomes sensitive to a substance that is harmless or even wholesome for the average person. Milk, wheat, and egg, for example, rank among the most healthful and widely used foods. Yet these foods can cause persons sensitive to them to suffer greatly. At first, the body of the individual is not harmed by coming into contact with the substance. After a varying interval of time, usually longer than a few weeks, the body becomes sensitive to it, and an allergy has begun to develop. Sometimes it's hard to figure out if you have a food allergy, since it can show up so many different ways. Your symptoms could be caused by many other problems. You may have rashes, hives, joint pains mimicking arthritis, headaches, irritability, or depression. The most common food allergies are to milk, eggs, seafood, wheat, nuts, seeds, chocolate, oranges, and tomatoes. Many of these allergies will not develop if these foods are not fed to an infant until her or his intestines mature at around seven months. Breast milk also tends to be protective. Migraines can be set off by foods containing tyramine, phenathylamine, monosodium glutamate, or sodium nitrate. Common foods which contain these are chocolate, aged cheeses, sour cream, red wine, pickled herring, chicken livers, avocados, ripe bananas, cured meats, many Oriental and prepared foods (read the labels!). Some people have been successful in treating their migraines with supplements of B-vitamins, particularly B6 and niacin. Children who are hyperactive may benefit from eliminating food additives, especially colorings, and foods high in salicylates from their diets. A few of these are almonds, green peppers, peaches, tea, grapes. This is the diet made popular by Benjamin Feingold, who has written the book “Why your Child is Hyperactive”. Other researchers have had mixed results when testing whether the diet is effective.

A. lack of teeth

B. poor metabolism

C. inability to swallow solid foods

D. underdeveloped 

   Scientists do not yet thoroughly understand just how the body of an individual becomes sensitive to a substance that is harmless or even wholesome for the average person. Milk, wheat, and egg, for example, rank among the most healthful and widely used foods. Yet these foods can cause persons sensitive to them to suffer greatly. At first, the body of the individual is not harmed by coming into contact with the substance. After a varying interval of time, usually longer than a few weeks, the body becomes sensitive to it, and an allergy has begun to develop. Sometimes it's hard to figure out if you have a food allergy, since it can show up so many different ways. Your symptoms could be caused by many other problems. You may have rashes, hives, joint pains mimicking arthritis, headaches, irritability, or depression. The most common food allergies are to milk, eggs, seafood, wheat, nuts, seeds, chocolate, oranges, and tomatoes. Many of these allergies will not develop if these foods are not fed to an infant until her or his intestines mature at around seven months. Breast milk also tends to be protective. Migraines can be set off by foods containing tyramine, phenathylamine, monosodium glutamate, or sodium nitrate. Common foods which contain these are chocolate, aged cheeses, sour cream, red wine, pickled herring, chicken livers, avocados, ripe bananas, cured meats, many Oriental and prepared foods (read the labels!). Some people have been successful in treating their migraines with supplements of B-vitamins, particularly B6 and niacin. Children who are hyperactive may benefit from eliminating food additives, especially colorings, and foods high in salicylates from their diets. A few of these are almonds, green peppers, peaches, tea, grapes. This is the diet made popular by Benjamin Feingold, who has written the book “Why your Child is Hyperactive”. Other researchers have had mixed results when testing whether the diet is effective.

A. food additives

B. food colorings

C. innutritious foods

D. foods high in salicylates