四、克漏字測驗命題：10 % (請根據以下文章，設計五題適合高三學生程度的單選克漏字測驗，每題各有四個選項。請直接在文章中將欲挖空處標上題號並劃底線。) 例如：Michael Faraday was born near London, the son of a blacksmith. His first job was in a bookshop, but in 1813 hestarted work as a laboratory assistant at the Royal Institution in London. In 1844 he was made professor of chemistrythere. Many people now①view Faraday as the greatest of all experimental physicists. He was one of the first people totry to make science popular with the general public. In 1826 he gave the first lectures about science for children, at theRoyal Institution. These are still②held every year. 1.
(A) think
(B) refer
(C) view
(D) deem 2.
(A) held
(B) occurred
(C) happened
(D) reasoned 正文：    Controlled rot—fermentation—is the process of converting carbohydrates into alcohols and carbon dioxide with the help ofmicroorganisms like yeasts and bacteria, typically in an anaerobic—that is, oxygen-depleted—environment. Disgusting as this maysound, many of the fermented products that we enjoy today, such as bread, wine, beer, cheese and natto, were conceived becausesome benign bacteria fell off human skin and landed in a pail of milk, for example. In fact, the same bacteria responsible for foot odorare in many cheeses. Even though fermentation involves the introduction of foreign microbes into the things we eat, thesemicroorganisms actually protect against the invasion of dangerous germs. Of the millions of bacterial species on the planet, onlyabout fifty are harmful to humans, and we are generally protected against these by the throng of safe bacteria that live in our bodies,the soil, water, and air    Fermentation does not require human intervention. Many foods will naturally ferment once they are past their prime, but humanshave been meddling in the process for the benefits of alcohol for an estimated 8,000 years. Fermentation can also be manipulated toencourage mold growth, as in the production of blue cheeses and the Chinese delicacy of “hundred-year-old” eggs. The commoncharacteristics of fermented foods tend to be strong aromas and sour taste, due to the acids that are a by-product of the fermentationprocess.