2017年9月30日雅思真题回忆（大作文又中原题） 2017年9月30日雅思真题回忆分享给大家

2017年9月30日雅思真题回忆分享给大家，供参考。

写作

小作文

TASK 1：久违的流程图还是考吃的。cheese的制作。

题目：The diagram shows how soft cheese is made

大作文

Task 2：又是优卓英语课堂重点原题（E-learning + telecommuting 远程工作+学习）

题目：In some countries the widespread use of internet has given people more freedom to work or study at home instead of traveling to work or colleges. Do the advantages outweigh the disadvantages?

口语

Part 1

1.Work/study

2.Accommodation

3.Hometown

4.Public transport/bus

5.Jewelry

6.Sunshine

7.Fruits

8.History

9.Music

10.Housework

Part 2

1.Describe an invention that has changed the world.

2.Describe your favorite piece of clothing.

3.Describe a holiday you would like to have in the future.

4.Describe a time you moved to a new home or school

5.Describe a well-paid job you would like to do in the future.

6.Describe a café you like to visit.

7.Describe a useful website that you often visit.

8.Describe a place where you feel crowded.

9.Describe a couple you know who have a happy marriage.

10.Describe a time you had a conversation with a stranger.

11.Describe an English lesson you enjoyed.

12.Describe a famous person that you are interested in.

13.Describe an important plant in your country (such as fruits, flowers or vegetables) that you like.

14.Describe a book that you would like to read again.

15.Describe a TV drama series you have watched.

16.Describe an invention that has changed the world.

17.Describe a polite person you met.

18.Describe a time you disagreed with a decision that others made.

19.Describe a kind of foreign food you tried.

20.Describe a plan you have for the future (but not related to work or study).

21. Describe an occasion that you spent time with a child

听力

Section 1

1. 8.37

2. 2 nights

3. soap

4. music

5. kitchen

6. reception

7. safe

8. city

9. whale

10. helicopter

Section 2

introducing history of a harbor

11. B

12. B

13. A

14. C

15. C

16. A

17. B

18. E

19. D

20. G

Section 3

21. C

22. B

23. B

24. A

25. A

26. B

27. A

28. A

29. B

30. A

Section 4

31. performance

32. competition

33. oxygen

34. feet

35. high up

36. bones

37. red blood cells

38. heart rate

39. pain

40. shark

阅读

Passage 1

The Impact of Refrigeration

1. 1949

2. 1799

3. 1927

4. 1967

5. Tudor

6. Sutherland

7. Weyth

8. Fred Jones

9. a healthy dietary change

10. the invention of refrigerated vehicles

11. invention of mechanical refrigeration

12. the invention of CFCs

13. widespread use of mechanical refrigeration

推荐阅读

IMAGINE LIFE WITHOUT ice cream, fresh fruit, ice cold beer or frozen entrees. Imagine having to go to the grocer every day to make sure your food was fresh. Imagine no flowers to send to that special someone or medicines or computers.

Over the last 150 years or so, refrigeration’s great strides offered us ways to preserve and cool food, other substances and ourselves. Refrigeration brought distant production centers and the North American population together. It tore down the barriers of climates and seasons. And while it helped to rev up industrial processes, it became an industry itself.

To look at refrigeration’s impact on consumers and industry, let us distinguish the refrigeration process from the refrigerator appliance.

Refrigeration is the process of cooling a space or substance below environmental temperature. To accomplish this, the process at first removed heat through evaporation and then later in the 1850s with vapor compression that used air and subsequently ammonia as a coolant. Refrigeration has been around since antiquity. Though its inventor, Maryland farmer Thomas Moore, first introduced the term “refrigerator” in 1803, the appliance we know today first appeared in the 20th century.

Early Refrigeration

Ice was harvested and stored in China before the first millennium. Hebrews, Greeks, and Romans placed large amounts of snow into storage pits and covered this cooling agent with insulating material. Need a cool drink? Just mix in melting snow or its resulting water. Or bury your container right into the snow. No snow? Do like the ancient Egyptians: fill your earthen jar with boiled water and stick it on your roof, exposing it to the night’s cool air.

Cooling drinks was popular particularly in Europe’s southern climates, especially Italy and Spain. It became en vogue by 1600 in France. By this time, instead of cooling water at night, people rotated long-necked bottles in water in which saltpeter was dissolved. This solution, it was discovered, could be used to produce very low temperatures and to make ice. By the end of the 17th century, iced liquors and frozen juices were popular in French society.

For centuries, people preserved and stored their food — especially milk and butter — in cellars, outdoor window boxes or even underwater in nearby lakes, streams or wells. Or perhaps they stored food in a springhouse, where cool running water from a stream trickled under or between shelved pans and crocks. But even these methods could not prevent rapid spoilage, since pasteurization was not yet known and bacterial infestation was rampant. It was not unusual in colonial days to die of “summer complaint” due to spoiled food during warm weather.

Before 1830, food preservation used time-tested methods: salting, spicing, smoking, pickling and drying. There was little use for refrigeration since the foods it primarily preserved — fresh meat, fish, milk, fruits, and vegetables — did not play as important a role in the North American diet as they do today. In fact, the diet consisted mainly of bread and salted meats.

Consumer demand for fresh food, especially produce, led to diet reform between 1830 and the Civil War, fueled by the dramatic growth of cities and the improvement in economic status of the general populace. And as cities grew, so did the distance between the consumer and the source of the food.

The Ice Revolution

Ice was first shipped commercially out of Canal Street in New York City, where it was cut, to Charleston, South Carolina in 1799. Unfortunately, there wasn’t much ice left when the shipment arrived. New Englanders Frederick Tudor and Nathaniel Wyeth saw the potential for the ice business and revolutionized the industry through their efforts in the first half of the 1800s. Tudor, who became known as the “Ice King,” focused on shipping ice to tropical climates. He experimented with insulating materials and built ice houses that decreased melting losses from 66 percent to less than 8 percent. Wyeth devised a method of quickly and cheaply cutting uniform blocks of ice that transformed the ice industry, making it possible to speed handling techniques in storage, transportation and distribution with less waste.

Natural ice supply became an industry unto itself — and a large one at that. More companies entered the business, prices decreased, and refrigeration using ice became more accessible. By 1879 there were 35 commercial ice plants in America, more than 200 a decade later, and 2,000 by 1909. In 1907, 14-15 million tons of ice were consumed, nearly triple the amount in 1880. No pond was safe from scraping for ice production, not even Thoreau’s Walden Pond, where 1,000 tons of ice were extracted each day in 1847.

But as time went on, ice as a refrigeration agent became a health problem. Says Bern Nagengast, co-author of Heat and Cold: Mastering the Great Indoors (published by the American Society of Heating, Refrigeration and Air-conditioning Engineers), “Good sources were harder and harder to find. By the 1890s, natural ice became a problem because of pollution and sewage dumping.“ Signs of a problem were first evident in the brewing industry. Soon the meat-packing and dairy industries followed with their complaints. Refrigeration technology provided the solution: ice mechanically manufactured, giving birth to mechanical refrigeration.

Refrigeration Redefines Brewing And Meat-Packing

There’s no question that the brewing industry was one of the first to realize the significant benefits that refrigeration offered. German lager beer came to America with the German immigrants in the 1840s, tasting a lot better than American ale. Refrigeration enabled the breweries to make a uniform product all year round. Brewing was the first activity in the northern states to use mechanical refrigeration extensively, beginning with an absorption machine used by S. Liebmann’s Sons Brewing Company in Brooklyn, New York in 1870. Commercial refrigeration was primarily directed at breweries in the 1870s and by 1891, nearly every brewery was equipped with refrigerating machines.

A decade later, refrigeration was introduced in Chicago to the meat-packing industry. Though meat-packers were slower to adopt refrigeration than the breweries, they ultimately used refrigeration pervasively. By 1914 the machinery installed in almost all American packing plants was the ammonia compression system, which had a refrigeration capacity of well over 90,000 tons/day.

The five big packers — Armour, Swift, Morris, Wilson, and Cudahy — owned the expensive equipment extensively, using it in refrigeration cars, branch houses, and other cold storage facilities. This was essential for the distribution of perishable foods on a large scale.

Within the packing plant itself, space for meat chilling and storage was usually cooled by ice in overhead lofts, connected to the area by flues that helped the natural circulation of cold air. With refrigeration, curing became a year-round activity and because animals could be brought to market at any time, not just in winter, meat quality improved.

The Refrigerated Railroad Car

Beginning in the 1840s, refrigerated cars were used to transport milk and butter. By 1860, refrigerated transport was limited to mostly seafood and dairy products. The refrigerated railroad car was patented by J.B. Sutherland of Detroit, Michigan in 1867. He designed an insulated car with ice bunkers in each end. Air came in on the top, passed through the bunkers, and circulated through the car by gravity, controlled by the use of hanging flaps that created differences in air temperature.

The cars helped establish mid-Western cities, especially Chicago and Kansas City, as the slaughter centers of the country and also created regional produce specialization. Consider Georgia peaches, California grapes, peaches, pears, plums, apples and citrus, Washington and Oregon apples, pears, cherries, and raspberries, and of course, Florida citrus. The increasingly widespread distribution of fresh foods expanded markets and helped to create healthier diets of meat, produce, eggs, butter, milk, cheese and fish.

There were different car designs based upon the type of cargo, whether meat or fruit. The first refrigerated car to carry fresh fruit was built in 1867 by Parker Earle of Illinois, who shipped strawberries on the Illinois Central Railroad. Each chest contained 100 pounds of ice and 200 quarts of strawberries. It wasn’t until 1949 that a refrigeration system made its way into the trucking industry by way of a roof-mounted cooling device, patented by Fred Jones.

Safety First

Despite the inherent advantages, refrigeration had its problems. Refrigerants like sulfur dioxide and methylchloride were causing people to die. Ammonia had an equally serious toxic effect if it leaked. Frigidaire discovered a new class of synthetic refrigerants called halocarbons or CFCs (chlorofluorocarbons) in 1928. Then part of General Motors, the company sewed up all the patents. It released CFCs in 1930. And despite its original intent to keep its patents proprietary, this was too big an invention to keep to itself, not to mention it didn’t have its own manufacturing facility. The entire industry was allowed to use the patents and refrigeration technology switched to these new “safe” agents like Freon (which have since been banned for harming the ozone layer).

Without the discovery of CFCs, says Nagengast, “Refrigeration wouldn’t have been pervasive.”

Refrigeration’s Cooling Makes Businesses Hot

Though ice, brewing, and meat-packing industries were refrigeration’s major beneficiaries, many other industries found refrigeration a boon to their business.

In metalworking, for instance, mechanically produced cold was used to help temper cutlery and tools. Iron production got a boost, as refrigeration removed moisture from the air delivered to blast furnaces, increasing production. Textile mills used refrigeration in mercerizing, bleaching, and dyeing. Oil refineries found it essential as did the manufacturers of paper, drugs, soap, glue, shoe polish, perfume, celluloid, and photographic materials.

Fur and woolen goods storage could beat the moths by using refrigerated warehouses. Refrigeration also helped nurseries and florists, especially to meet seasonal needs since cut flowers could last longer. And there was a morbid application — preserving human bodies in the morgue.

Sugar mills, confectioneries, chocolate factories, bakeries, yeast manufacturers, tea companies — all found refrigeration helped their business.

Hospitality businesses including hotels, restaurants, saloons, and soda fountains, proved to be big markets for ice. And there was a defense application. In WWI, refrigeration in munitions factories provided the required strict control of temperatures and humidity. Allied fighting ships held carbon-dioxide machines to keep ammunition well below temperatures at which high explosives became unstable.

The Household Refrigerator

Refrigeration in the home lagged behind industrial applications. But by 1884, one writer noted that refrigerators were as common as stoves or sewing machines in all but the poorest tenements. The use of ice in the home was growing to keep food longer and to cool drinks.

The ice wagon was a familiar site on urban streets. It became an American institution, delivering ice as needed when consumers posted the “Ice Today” sign in their windows. Iceboxes were typically made of wood, lined with tin or zinc and insulated with sawdust or seaweed. Water pans had to be emptied daily.

According to Nagengast, the household refrigerator is one of the greatest unsung inventions. Engineering technology perfected it, made it reliable, and inexpensive enough for widespread ownership. He says, “The household refrigerator changed the way people ate and socially affected the household. They were no longer dependent on ice delivery and they didn’t have to make provisions for it like leaving a key or leaving the door open.” Ice wagons became a thing of the past. By the 1920s, the household refrigerator was an essential piece of kitchen furniture. In 1921, 5,000 mechanical refrigerators were manufactured in the US. Ten years later that number grew past one million and just six years later, nearly six million. Mass production of modern refrigerators began in earnest after WWII. By 1950, more than 80 percent of American farms and more than 90 percent of urban homes had one.

Passage2

Gone with the flow

14. NOT GIVEN

15. FALSE

16. FALSE

示意图5：

17. sludge

18. sand

19. gravel

摘要选词5：

20. it can purify more heavily polluted water

21. it needs several beds

22. it can not work at one time

23. it is simpler to construct

24. needs less attention

多选题2：

25. Less cost for installation

26. The appearance is more appealing

Passage3

Life on Mars

27. D

28. G

29. E

30. F

31. A

32. H

单选题4：

33. simlilar atmosphere between the Earth and the Mars

34. a piece of literature

35. baren

36. 火星上可能有物种生存

判断题4：

37. NOT GIVEN

38. FALSE

39. TURE

40. NOT GIVEN

推荐阅读

Are we alone in the cosmos? For centuries, that question has been purely speculative. But in recent years scientists have gathered evidence of alien life on Mars that is as tantalising as it is inconclusive.

We thought we might have a definitive answer in 2003, when Britain"s ￡50 million Beagle 2 probe was scheduled to touch down on the Red Planet, carrying an instrument that could have detected traces of living things. But we never heard from the little probe again.

The loss was a massive disappointment to the professor behind the mission, Colin Pillinger of the Open University. During the late Nineties, I had seen him doggedly enlist support for the project from fellow space scientists, the government and even the likes of Blur and the artist Damien Hirst.

The European Space Agency promised Prof Pillinger that there would be a follow-up programme, with a mission as soon as 2007. That date slipped back again and again. The Mars mission is now scheduled for 2018, when a joint mission with Nasa is due to send two rovers to search for life. Towards the end of this year, Nasa will launch the Mars Science Laboratory mission, which will set down a rover called Curiosity that will study whether conditions have ever been favourable for microbial life.

There is, however, another way to answer this giant question. In 1989, Prof Pillinger"s team found organic material, typical of that left by the remains of living things on Earth, in a meteorite called EETA79001. This is one of a relatively small number of rocks – fewer than 100 – that chemical analysis reveals must have been blasted off the surface of the Red Planet by an asteroid impact and then subsequently fallen to Earth.

The Open University team stopped short of saying they had discovered life on Mars – but, in 1996, Everett Gibson and his colleagues at Nasa announced that they believed that they had discovered a fossil no bigger than a nanometre in another meteorite, known as ALH84001, which had fallen to Earth roughly 13,000 years ago. Other researchers, studying the data collected by America"s Viking landers, which touched down in 1976, concluded that life signs had been detected then, too.

Sceptics – and there are many – remain convinced that inorganic (non-living) processes could have produced the same data and features that have been interpreted by some as signs of microbial life. But how can we even tell these rocks came from Mars?

Well, a few days ago, I found myself back at the Open University, to test another Martian meteorite, which we will offer as a prize to readers of New Scientist in the next issue. I bought it from Luc Labenne, a well-known collector based in France. It was a piece of a rock that crashed into the desert in Algeria, hence the designation NWA2975 ("North-West Africa").

One measure of its rarity is its astonishing value – one 102g sample of the same rock is on sale for $100,000 (our prize is 1.7g). To ensure that it was genuine, I enlisted the help of Prof Pillinger"s colleagues. Andy Tindle studied a slide of NWA2975 provided by Ted Bunch of Northern Arizona University, a member of the team who originally described the meteorite in 2005. This revealed a mixture of rounded desert sand grains and various minerals of the kind found on Mars, such as pyroxene, which contains manganese and iron in a ratio typical of the Red Planet.

To make absolutely sure, Richard Greenwood and Jenny Gibson removed around ten-thousandths of a gram for further analysis. Using an instrument called a mass spectrometer (think of it as an atomic weighing machine), they studied the relative abundance in the meteorite"s silicate minerals of three isotopes of oxygen – oxygen-16, oxygen-17 and oxygen-18. They were released for analysis with the help of a laser and a powerful reagent.

Because the relative abundance of these isotopes varies throughout the solar system, it is possible to use them like a DNA test in order to identify whether a meteorite comes from the Moon, an asteroid or Mars. In this case, they found a slight excess in the abundance of oxygen-17 and oxygen-18 compared with rocks from Earth, just as we would expect from a Martian rock.

What this tells us is that we don"t have to go to Mars to get all kinds of insights into the Red Planet. We can reveal a lot simply by studying its meteorites to reveal data from the composition of the atmosphere to the presence of water. And, of course, these meteorites offer us a welcome opportunity to search for life signs, as we wait for the next mission to land on the planet"s dusty, pink surface.