单选题
why were TT practitioners reluctant to accept independent testing?
A．They would not get financial benefitsom the test．
B．The reliability of the test was highly doubted．
C．They believed the test was not in line with their practice．
D．They did not want of disclose the truth to the public．
D。本题的出题点在人物观点处。根据题干将答案锁定在文章第三段。第三段提到IT行医者不愿意接受独立测试，可能的原因是“TT practitioners are afraid to lay their beliefs on the line”，即“TT行医者害怕他们所坚信的理论会冒风险”，可见他们不想把真相公之于众，故D正确。
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2
What did Emily's experiment imply?
A．TT is merely a guessing game．
B．Even the widely accepted beliefs can be proved deceiving．
C．Little children are more talented than adults in certain realms of science．
D．It is unwise to overlook a child's words or ideas．
3根据以下资料，回答题：
Centuries ago, man discovered that removing moisture from food helps to preserve it, and that the easiest way to do this is to expose the food to sun and wind．In this way the North American Indians produce pemmican (dried meat ground into powder and made into cakes), the Scandinavians make stockfish and the Arabs dried dates and "apricot leather"．
All foods include water---cabbage and other leaf vegetables contain as much as 93% water, potatoes and other root vegetables 80%, lean meat 75% and fish, anything from 80% to 60%, depending on how fatty it is．If this water is removed, the activity of the bacteria which cause food to go bad is checked． Fruit is sun-dried in Asia Minor, Greece, Spain and other Mediterranean countries, and also in Califomia, South Africa and Australia．The methods used vary, but in general, the fruit is spread out on trays in drying yards in the hot sun．In order to prevent darkening, pears, peaches and apricots are exposed to the fumes of burning sulfur before drying．Plums, for making prunes, and certain varieties of grapes for making raisins and currants, are dipped in an alkaline solution in order to crack the skins of the fruit slightly and remove their wax coating, so as to increase the rate of drying．
Nowadays most foods are dried mechanically．The conventional method of such dehydration is to put food in chambers through which hot air is blown at temperatures of about 110~C at entry to about 43°C at exit．This is the usual method for drying such things as vegetables, minced meat, and fish．
Liquids such as milk, coffee, tea, soups and eggs may be dried by pouring them over a heated steel cylinder by spraying them into a chamber through which a current of hot air passes．In the first case, the dried material is scraped off the roller as a thin film which is then broken up into small, though still relatively coarse flakes．In the second process it falls to the bottom of the chamber as a fine powder．Where recognizable pieces of meat and vegetables are required, as in soup, the ingredients are dried separately and then mixed．
Dried foods take up less room and weigh less than the same food packed in cans or frozen, and they do not need to be stored in special conditions．For these reasons they are invaluable to the climbers, explorers and soldiers in battle, who have little storage space．They are also popular with housewives because it takes so little time to cook them．Usually it is just a case of replacing the driedout moisture with boiling water．
The open-air method of drying food
A．is the one most commonly used today
B．was invented by the American Indians
C．has been known for hundreds of years
D．tends to be unhygienic
