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假定x和y为double型，且其值大于0，则表达式“x=2, y=x+3/2；”的值为。
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设有“int x=1,y=2;”，则表达式1.0+x/y的值为。
Section BDirections: In this section, you are going to read a passage with ten statements attached to it. Each statement contains information given in one of the paragraphs. Identify the paragraph from which the information is derived. You may choose a paragraph more than once. Each paragraph is marked with a letter. Answer the questions by marking the corresponding letter on Answer Sheet 2.How a Poor, Abandoned Parisian Boy Became a Top Chef【A】 The busy streets in Paris were uneven and caked in thick mud, but there was always a breathtaking sight to see in the shop windows of Patisserie de la Rue de la Paix. By 1814, people crowded outside the bakery, straining for a glimpse of the latest sweet food created by the young chef who worked inside.【B】His name was Marie-Antoine Carême, and he had appeared, one day, almost out of nowhere. But in his short lifetime, which ended exactly 184 years ago today, he would forever revolutionize French gourmet food, write best-selling cook books and think up magical dishes for royals and other important people.【C】Carême's childhood was one-part tragedy, equal part mystery. Born the 16th child to poor parents in Paris in either 1783 or 1784, a young Carême was suddenly abandoned at the height of the French Revolution. At 8 years old, he worked as a kitchen boy for a restaurant in Paris in exchange for room and board. By age 15, he had become an apprentice (学徒) to Sylvain Bailly, a well-known dessert chef with a successful bakery in one of Paris's most fashionable neighborhoods.【D】Carême was quick at learning in the kitchen. Bailly encouraged his young apprentice to learn to read and write. Carême would often spend his free afternoons at the nearby National Library reading books on art and architecture. In the back room of the little bakery, his interest in design and his baking talent combined to work wonders—he shaped delicious masterpieces out of flour, butter and sugar.【E】In his teenage years, Carême fashioned eatable copies of the late 18th century's most famous buildings—cookies in the shape of ruins of ancient Athens and pies in the shape of ancient Chinese palaces and temples. Sylvain Bailly, his master, displayed these luxuriant creations—often as large as 4 feet tall—in his bakery windows.【F】Carême's creations soon captured the discriminating eye of a French diplomat, Charles Maurice de Talleyrand-Périgord. Around 1804, Talleyrand challenged Carême to produce a full menu for his personal castle, instructing the young baker to use local, seasonal fruits and vegetables and to avoid repeating main dishes over the course of an entire year. The experiment was a grand success and Talleyrand's association with French nobility would prove a profitable connection for Carême.【G】French Emperor Napoleon Bonaparte was known to be unimpressed by the declining taste of early 18th century cooking, but under pressure to entertain Paris's high society, he too called Carême to his kitchen at Tuileries Palace. In 1810, Carême designed the extraordinary cake for the wedding of Napoleon and his second bride, Marie-Louise of Austria. He became one of the first modern chefs to focus on the appearance of his table, not just the flavor of his dishes. “I want order and taste. A well-displayed meal is enhanced one hundred percent in my eyes,” he later wrote in one of his cook books.【H】In 1816, Carême began a culinary （烹饪的） journey which would forever mark his place as history's first top chef. He voyaged to England to cook in the modern Great Kitchen of the prince regent ， George Ⅳ, and crossed continents to prepare grand banquets for the tables of Tsar Alexander Ⅰ of Russia. Never afraid to talk up his own accomplishments, a boastful Carême made a fortune as wealthy families with social ambitions invited him to their kitchens. Later, in his cook books, he would often include a sketch of himself, so that people on the street would be able to recognize—and admire—him.【I】Carême's cooking displays became the symbol of fine French dining; they were plentiful, beautiful and imposing. Guests would fall silent in wonder as servants carried Carême's fancy creations into the dining hall. For a banquet celebrating the Grand Duke Nicholas of Russia's visit to George Ⅳ's Brighton Pavilion on Jan. 18, 1817, the menu featured 120 different dishes, highlighting eight different soups, 40 main courses, and 32 desserts.【J】As he traveled through the homes of early 19th century nobility, Carême forged the new art of French gourmet food. Locked in hot kitchens, Carême created his four “mother sauces.” These sauces—béchamel, velouté, espagnole and allemande—formed the central building blocks for many French main courses. He also perfected the soufflé—a baked egg dish, and introduced the standard chef's uniform—the same double-breasted white coat and tall white hat still worn by many chefs today. The white clothing conveyed an image of cleanliness, according to Carême—and in his realm, appearance was everything.【K】Between meals, Carême wrote cook books that would be used in European kitchens for the next century. His manuals including The Royal Parisian Baker and the massive five-volume Art of French Cooking Series (1833-1847, completed after his death) first systematized many basic principles of cooking, complete with drawings and step-by-step directions. Long before television cooking shows, Carême walked readers through common kitchen tasks, instructing them to “try this for yourself, at home” as famous American Chef Julia Child might do, many years later.【L】In the end, however， it was the kitchen that did Carême in. Decades of working over coal fires in tight, closed spaces with little fresh air (to ensure his dishes would not get cold) had fatally damaged his lungs. On Jan. 12, 1833, Carême died just before he turned 50.【M】But in his lifetime, Carême, ever confident, could see beyond his short domination in the kitchen. He wanted to “set the standard for beauty in classical and modern cooking, and prove to the distant future that the French chefs of the 19th century were the most famous in the world,” as he wrote in his papers.【N】Decades later, chef Auguste Escoffier would build upon Carême's concept of French cuisine (烹饪). But in the very beginning, there was just Carême, the top chef who elevated dining into art.1. Carême was among the first chefs who stressed both the appearance and flavor of dishes.2. Carême wanted to show to later generations that French chefs of his time were most outstanding in the world.3. Carême benefited greatly from serving a French diplomat and his connections.4. Carême learned his trade from a famous dessert chef in Paris.5. Carême's creative works were exhibited in the shop windows by his master.6. Carême's knowledge of art and architecture helped him create extraordinary desserts out of ordinary ingredients.7. Many people in Paris were eager to have a look at the latest sweet food made by Carême.8. Carême became extremely wealthy by cooking for rich and socially ambitious families.9. Carême's writings dealt with fundamental cooking principles in a systematic way.10. Carême's contribution to French cooking was revolutionary.
How Work Will Change When Most of Us Live to 100A) Today in the United States there are 72,000 centenarians（百岁老人）.Worldwide, Probably 450,000. If current trends continue, then by 2050 there will be more than a million in the US alone. According to the work of Professor James Vaupel and his co-researchers, 50% of babies born in the US in 2007 have a life expectancy of 104 or more. Broadly the same holds for the UK, Germany, France, Italy and Canada, and for Japan 50% of 2007 babies can expect to live to 107.B) Understandably, there are concerns about what this means for public finances given the associated health and pension challenges. These challenges are real, and society urgently needs to address them. But it is also important to look at the wider picture of what happens when so many people live for 100 years. It is a mistake to simply equate longevity (长寿) with issues of old age. Longer lives have implications for all of life, not just the end of it.C) Our view is that if many people are living for longer, and are healthier for longer, then this will result in an inevitable redesign of work and life. When people live longer, they are not only older for longer, but also younger for longer. There is some truth in the saying that “70 is the new 60”or “40 the new 30.”If you age more slowly over a longer time period, then you are in some sense younger for longer.D) But the changes go further than that. Take, for instance, the age at which people make commitments such as buying a house, getting married, having children, or starting a career. These are all fundamental commitments that are now occurring later in life. In 1962, 50% of Americans were married by age 21. By 2014, that milestone(里程碑)had shifted to age 29.E) While there are numerous factors behind these shifts, one factor is surely a growing realization for the young that they are going to live longer. Options are more valuable the longer they can be held. So if you believe you will live longer, then options become more valuable, and early commitment becomes less attractive. The result is that the commitments that previously characterized the beginning of adulthood are now being delayed, and new patterns of behavior and a new stage of life are emerging for those in their twenties.F) Longevity also pushes back the age of retirement, and not only for financial reasons. Yes, unless people are prepared to save a lot more, our calculations suggest that if you are now in your mid-40s, then you are likely to work until your early 70s; and if you are in your early 20s, there is a real chance you will need to work until your late 70s or possibly even into your 80s. But even if people are able to economically support a retirement at 65, over thirty years of potential inactivity is harmful to cognitive(认知的) and emotional vitality. Many people may simply not want to do it.G) And yet that does not mean that simply extending our careers is appealing. Just lengthening that second stage of full-time work may secure the financial assets needed for a 100-year life, but such persistent work will inevitably exhaust precious intangible assets such as productive skills, vitality, happiness, and friendship.H) The same is true for education. It is impossible that a single shot of education, administered in childhood and early adulthood, will be able to support a sustained, 60-year career. If you factor in the projected rates of technological change, either your skills will become unnecessary, or your industry outdated. That means that everyone will, at some point in their life, have to make a number of major reinvestments in their skills.I) It seems likely, then, that the traditional three-stage life will evolve into multiple stages containing two, three, or oven more different careers. Each of these stages could potentially be different. In one the focus could be on building financial success and personal achievement, in another on creating a better work/life balance, still another on exploring and understanding options more fully, or becoming an independent producer, yet another on making a sociaContribution. These stages will span sectors, take people to different cities, and provide Foundation for building a wide variety of skills.J) Transitions between stages could be marked with sabbaticals (休假) as people find timrest and recharge their health, re-invest in their relationships, or improve their skills. At times,these breaks and transitions will be self-determined, at others they will be forced as existing roles, firms, or industries cease to exist.K） A multi-stage life will have profound changes not just in how you manage your career, but also in your approach to life. An increasingly important skill will be your ability to deal with change and even welcome it. A three-stage life has few transitions, while a multi-stage life has many. That is why being self-aware, investing in broader networks of friends, and being open to new ideas will become even more crucial skills.L）These multi-stage lives will create extraordinary variety across groups of people simply because there are so many ways of sequencing the stages. More stages mean more possible sequences.M）With this variety will come the end of the close association of age and stage. I n a three-stage life, people leave university at the same time and the same age, they tend to start their careers and family at the same age, they proceed through middle management all roughly the same time, and then move into retirement within a few years of each other. In a multi-stage life, you could be an undergraduate at 20, 40, or 60; a manager at 30, 50, or 70; and become an independent producer at any age.N）Current life structures, career paths, educational choices, and social norms are out of tune with the emerging reality of longer lifespans. The three-stage life of full-time education, followed by continuous work, and then complete retirement may have worked for our parents or even grandparents, but it is not relevant today. We believe that to focus on longevity as primarily an issue of aging is to miss its full implications. Longevity is not necessarily about being older for longer. It is about living longer, being older later, and being younger longer.1. An extended lifespan in the future will allow people to have more careers than now.2. Just extending one’s career may have both positive and negative effects.3. Nowadays, many Americans have on average delayed their marriage by some eight years.4. Because of their longer lifespan, young people today no longer follow the pattern of life of their parents or grandparents.5. Many more people will be expected to live over 100 by the mid-21st century.6. A longer life will cause radical changes in people’s approach to life.7. Fast technological change makes it necessary for one to constantly upgrade their skills.8. Many people may not want to retire early because it would do harm to their mental and emotional well-being.9. The close link between age and stage may cease to exist in a multi-stage life.10. People living a longer and healthier life will have to rearrange their work and life.
用以描述电路中连接中，各支路电流间相互关系的方程是( )。
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