中央广播电视大学“开放专科”《农村环境保护》期末考试试题及参考答案资料参考.doc

试卷代号：2744中央广播电视大学2013一2014学年度第二学期“开放专科”期末考试农村环境保护试题2014年7月一、单项选择题(每小题2分。共20分) 1地球表面水域很大，海域占地球表面的( )。 A。65 B71 C69 D79 2下面属于人工生态系统的是( )。 A农田 B果园 C草原 D城市 3下列能源中属于二次能源的是( )。 A乙醇 B煤 C石油 D水能 4太阳光伏发电是用太阳电池进行发电的一项新技术，转化效率可达( A10 B20 C30 D40 5对农作物的营养生长具有明显抑制作用的重金属是( )。 AAs BCd CPb DCr 6日本发生的“骨疼病”公害是(。)。 A镉中毒引起的 B汞中毒引起的 C铅中毒引起的 D砷中毒引起的7发生大气污染的主要是( )。 A对流层 B平流层 C中间层 D散逸层8对臭氧最为敏感的植物是( )。 A花生 B。烟草 C苹果 D番茄9对点污染源(包括集中的工业区)，布点用( )。 A同心圆布点法 B扇形布点法 C网格布点法 D成对布点法10水样的保存时间不宜长，清洁水样可保留( )。 A12h B24h C48h D72h二、名词解释(每小题4分。共20分)11资源节约型社会12生物防治技术13氧化塘14除尘15环境监测三、填空题(每空1分，共15分。选择下列适合的内容，填在相应的下划线上) (管理 因地制宜 气候资源 信息系统的破坏 间接能源 物理信息大气稳定度 复原更新 资源化为目的 对流层 工业废物 空气氧化法特种目的监测 瞬时采样 固定污染源)16。自然资源的分类是资源开发、_和资源保护的重要依据。17农业资源包括水资源、土地资源、_ 、生物资源等。18生态系统的信息传递大致可以分为_、化学信息、行为信息和营养信息。19人为因素引起的生态平衡破坏，主要有物种改变、环境因素改变和_。201983年国务院正式确定农村地区能源建设的方针是：_ ，多能互补，综合利用，讲求效益，简称“十六字方针”，以及“开发与节约并举”的能源建设方针。21农村能源可分_和直接能源两类。22水是一种可以更新的自然资源，它可以通过_和不断的循环利用。23污水的氧化还原法主要有_、氧化处理：臭氧氧化、还原法等。24_中存在着极其复杂的天气现象，如雨、雪、霜、雹、云、雾等。25影响大气污染物扩散能力的主要气象因素是风、大气湍流、温度层结和26固体废弃物按来源可分为_、矿业废物、城市垃圾、农业废物和放谢性废物。27我国固体废物处理利用的发展趋势采用无害化为先导、_，进行减量化。28农业环境监测，与环境监测一样，按管理目的分为常规监测、科研性监测和_三种。29水样的采集法，分_法、混合采样法、综合采样法三种。30按污染源存在形式分为_和移动污染源。四、简答题(每小题6分。共30分)31简述改变农业生产生态环境现状的重要方法。(6分)32自然资源普遍性特点有哪些?(6分)33简述我国的农业环境保护问题的主要表现。(6分)34简述大气中氟化物对植物的危害。(6分)35简述铅对土壤的危害。(6分)五、论述题（15分) 36试述绿色食品养殖业关键技术。试卷代号：2744中央广播电视大学2013-2014学年度第二学期“开放专科期末考试农村环境保护试题答案及评分标准(供参考)2014年7月一、单项选择题。(每小题2分，共20分) 1B 2D 3A 4B 5A 6A 7A 8B 9A 10D二、名词解释(每小题4分，共20分) 11是指在生产、流通、消费等领域，通过采取法律、经济和行政等综合措施，以提高资源利用效率，用最少的资源消耗获得最大的经济和社会收益，和更低环境污染，保障经济社会可持续发展。 12主要是利用有害生物的天敌，对有害生物进行调节、控制乃至消灭。 13是利用天然池塘或人工修造的浅水池塘的污水处理法。 14从废气中将颗粒物分离出来并加以捕集、回收的过程称为除尘。15就是利用多种科学方法和手段，监测和检测代表环境质量现状及发展变化趋势的各种数据，并用它解释环境现象，为环境管理和科研提供科学依据的全部过程。三、填空题(每空1分，共15分。选择下列适合的内容，填在相应的下划线上)16管理17气候资源18物理信息19信息系统的破坏20因地制宜21间接能源22复原更新23空气氧化法24对流层25大气稳定度26工业废物27资源化为目的28特种目的监测29分瞬时采样30固定污染源四、筒答题每小题6分。共30分) 31(6分) 要改变农业生产生态环境的现状，减少化肥施用量是重要的方法。(2分)充分利用农村资源，以秸秆和畜禽粪便等有机废弃物为原料，可以生产生物有机肥和有机复合肥。(2分)它可作为基肥和追肥施用，从而减少化肥施用量，提高化肥利用率，并培肥土壤。(2分) 32(6分) (1)自然资源的系统性，(1分)(2)数量的有限性和潜力的无限性，(2分)(3)资源的变动性，(1分)(4)资源的多用性，(1分)(5)资源的地域性和国际性。(1分) 33(6分) 主要表现在：一是因不合理地开发利用农业自然资源而导致的大面积生态破坏问题，(2分)如砍伐森林、水土流失、沙漠化、盐渍化等；(1分)二是工农业废弃物和农业活动带来的环境污染问题，(2分)如城市垃圾和城市污水的污染，规模化禽畜养殖场废水污染，农药、化肥、地膜和农业径流污染等。(1分) 34(6分) 它们对植物的危害症状表现为从气孑L或水孑L进入植物体内，但不损害气孔附近的细胞，而是顺着导管向叶片尖端和边缘部分移动，在那里积累到足够的浓度，并与叶片内钙质反应。(2分)生成难溶性氟化钙沉淀于局部，从而干扰酶的催化活性，阻碍代谢机制，破坏叶绿素和原生质，使得遭受破坏的叶肉因失水干燥变成褐色。(2分)当植物在叶尖、叶缘出现症状时，受害几小时便出现萎缩现象，同时绿色消退，变成黄褐色，二、三天后变成深褐色。(2分) 35(6分) 由于铅在土壤中固定为难溶性铅的能力较强，因此，通过食物链而引起人体铅中毒的现象极少。(2分)铅污染土壤后，对种子的发芽率和呼吸强度有一定的影响。(2分)铅对幼苗生长也有明显的抑制作用，这主要是由于铅抑制了幼苗对营养吸收和使叶绿素含量减少，光合作用受阻。(2分)五、论述题(15分) 36(1)应选择适合当地条件的畜禽作为品种(、1分)和作物生产一样，在繁殖过程中应尽可能减少品种遗传基质的损失，保持遗传基质的多样性。(1分) (2)根据牲畜的生活习性和需求进行圈养和放养(1分)给动物提供充分的活动空间、充足的阳光、新鲜的空气和清洁的水源。(1分) (3)关于动物的繁殖方式(1分)同样是基干动物权利的考虑，有机农业规定不允许用人工授精方法繁殖后代，严禁使用基因工程方法育种。禁止给牲畜预防接种(包括为了促使抗体物质的产生而采取的接种措施)。需要治疗的牲畜应与畜群隔离。不干涉畜禽的繁殖行为，不允许有割畜禽的尾巴、拔牙、去喙、烧翅膀等损害动物的行为。(2分) (4)畜禽饲料应该是无污染方式下生产的饲料(1分)有机农业标准对常规生产的饲料占总饲料量的比例、喂养时间等都有较详细的规定。(2分) (5)饲料添加剂(1分)是为了满足饲养动物的需要向饲料中添加的少量或微量物质，有关有机农业方式中限制和禁止使用的物品可以参考欧盟的有关标准。(2分) (6)养殖业中的疾病防治和药物使用是绿色食品畜产品生产非常关键的技术环节。(2分)请您删除一下内容，O(_)O谢谢！2015年中央电大期末复习考试小抄大全，电大期末考试必备小抄，电大考试必过小抄After earning his spurs in the kitchens of The Westin, The Sheraton, Sens on the Bund, and a sprinkling of other top-notch venues, Simpson Lu fi nally got the chance to become his own boss in November 2010. Sort of. The Shanghai-born chef might not actually own California Pizza Kitchen (CPK) but he is in sole charge of both kitchen and frontof- house at this Sinan Mansionsstalwart. Its certainly a responsibility to be the head chef, and then to have to manage the rest of the restaurant as well, the 31-year-old tells Enjoy Shanghai. In hotels, for example, these jobs are strictly demarcated, so its a great opportunity to learn how a business operates across the board. It was a task that management back in sunny California evidently felt he was ready for, and a vote of confi dence from a company that, to date, has opened 250 outlets in 11 countries. And for added pressure, the Shanghai branch was also CPKs China debut. For sure it was a big step, and unlike all their other Asia operations that are franchises, they decided to manage it directly to begin with, says Simpson. Two years ago a private franchisee took over the lease, but the links to CPK headquarters are still strong, with a mainland-based brand ambassador on hand to ensure the business adheres to its ethos of creating innovative, hearth-baked pizzas, a slice of PR blurb that Simpson insists lives up to the hype. They are very innovative, he says. The problem with most fast food places is that they use the same sauce on every pizza and just change the toppings. Every one of our 16 pizza sauces is a unique recipe that has been formulated to complement the toppings perfectly. The largely local customer base evidently agrees and on Saturday and Sunday, at least, the place is teeming. The kids-eat-for-free policy at weekends is undoubtedly a big draw, as well as is the spacious second-fl oor layout overlooked by a canopy of green from Fuxing Park over the road. The company is also focusing on increasing brand recognition and in recent years has taken part in outside events such as the regular California Week. Still, the sta are honest enough to admit that business could be better; as good, in fact, as in CPKs second outlet in the popular Kerry Parkside shopping mall in Pudong. Sinan Mansions has really struggled to get the number of visitors that were envisaged when it first opened, and it hasnt been easy for any of the tenants here, adds Simpson. Were planning a third outlet in the city in 2015, and we will probably choose a shopping mall again because of the better foot traffic. The tearooms once frequented by Coco Chanel and Marcel Proust are upping sticks and coming to Shanghai, Xu Junqian visits the Parisian outpost with sweet treats. One thing the century-old Parisian tearoom Angelina has shown is that legendary fashion designer Coco Chanel not only had style and glamor but also boasted great taste in food, pastries in particular. One of the most popular tearooms in Paris, Angelina is famous for having once been frequented by celebrities such as Chanel and writer Marcel Proust. Now Angelina has packed up its French ambience, efficient service, and beautiful, comforting desserts and flown them to Shanghai. At the flagship dine-in and take-out space in Shanghai, everything mimics the original tearoom designed from the beginning of the 20th century, in Paris, the height of Belle Epoque. The paintings on the wall, for example, are exactly the same as the one that depicts the landscape of southern France, the hometown of the owner; and the small tables are intentional imitations of the ones that Coco Chanel once sat at every afternoon for hot chocolate. The famous hot chocolate, known as LAfricain, is a luxurious mixture of four types of cocoa beans imported from Africa, blended in Paris and then shipped to Shanghai. Its sinfully sweet, rich and thick as if putting a bar of melting chocolate directly on the tongue and the fresh whipped cream on the side makes a light, but equally gratifying contrast. It is also sold in glass bottles as takeaway. The signature Mont-Blanc chestnut cake consists of three parts: the pureed chestnut on top, the vanilla cream like stuffing, and the meringue as base. Get all three layers in one scoop, not only for the different textures but also various flavors of sweetness. The dessert has maintained its popularity for a century, even in a country like France, perhaps the worlds most competitive place for desserts. A much overlooked pairing, is the Paris-New York choux pastry and N226 chocolate flavored tea. The choux pastry is a mouthful of airy pecan-flavored whipped cream, while the tea, a blend of black teas from China and Ceylon, cocoa and rose petals, offers a more subtle fragrance of flowers and chocolate. Ordering these two items, featuring a muted sweetness, makes it easier for you to fit into your little black dress. Breakfast, brunch, lunch and light supper are also served at the tearoom, a hub of many cultures and takes in a mix of different styles of French cuisines, according to the management team. The semi-cooked foie gras terrine, is seductive and deceptive. Its generously served at the size and shape of a toast, while the actual brioche toast is baked into a curved slice dipped with fig chutney. The flavor, however, is honest: strong, smooth and sublime. And you dont actually need the toast for crunchiness. This is the season for high teas, with dainty cups of fine china and little pastries that appeal to both visual and physical appetites. But there is one high tea with a difference, and Pauline D. Loh finds out just exactly why it is special. Earl Grey tea and macarons are all very well for the crucial recuperative break in-between intensive bouts of holiday season shopping. And for those who prefer savory to sweet, there is still the selection of classic Chinese snacks called dim sum to satisfy and satiate. High tea is a meal to eat with eye and mouth, an in-between indulgence that should be light enough not to spoil dinner, but sufficiently robust to take the edge off the hunger that strikes hours after lunch. The afternoon tea special at Shang-Xi at the Four Seasons Hotel Pudong has just the right elements. It is a pampering meal, with touches of luxury that make the high tea session a treat in itself. Whole baby abalones are braised and then topped on a shortcrust pastry shell, a sort of Chinese version of the Western vol-au-vent, but classier. Even classier is the dim sum staple shrimp dumpling or hargow, upgraded with the addition of slivers of midnight dark truffles. This is a master touch, and chef Simon Choi, who presides unchallenged at Shang-Xi, has scored a winner again. Sweet prawns and aromatic truffles whats not to love? His masterful craftsmanship is exhibited in yet another pastry a sweet pastry that is shaped to look like a walnut, but which you can put straight into the mouth. It crumbles immediately, and the slightly sweet, nutty morsel is so easy to eat youll probably reach straight for another. My favorite is the dessert that goes by the name yangzhi ganlu, or ambrosia from the gods. The hotel calls it chilled mango cream with sago, pomelo and birds nest made with ingredients that resonate with every female soul. It does taste like ambrosia, with the sweet-sour fragrance of the mango forming the first layer of taste and sensation