2019年12月英语六级考试阅读提升3

同学们可能在刷题数量达到一定程度后会遇到瓶颈，正确率始终上不去，这就需要大家换一个思维去思考，比如重新回到基础练习，不看正确选项，先通读全文，看自己是否能够理解文章含义，再慢慢提升自己。今天坦途网英语六级考试频道就带来阅读提升练习，大家可以查漏补缺。

Oil and Water

To understand the emulsifying process, we must first accept the scientific principle that oil and water do not naturally mix. Quite literally, they find each other's presence repulsive. A good illustration of this aversion is homemade oil and vinegar salad dressing.When you shake or beat your salad dressing, you do more than disperse the oil throughout the vinegar: you also break down the oil into droplets minute enough to remain temporarily suspended in the vinegar (which from now on we will call water, because that tart condiment is in effect mainly water). The second you stop agitating the dressing, the oil droplets start to combine into units too large to be suspended in the water, and thus slither their way upward, separating from the water in the process. The oil rises to the top and the water sinks because oil has a lower specific density than water. If you want a stable emulsion, you need an emulsifying agent which prevents the oil droplets from combining into larger units. Emulsifying agents occur naturally in many animal substances including egg yolks and milk. An emulsifying agent helps to keep the oil particles from combining in three basic ways. First, the agent coats the oil, serving as a physical barrier between the droplets. Second, it reduces the water's surface tension, which, in turn, reduces the water's ability to repulse oil. Third, the agent gives the surfaces of the oil droplets identical electrical charges; since like charges repel each other the droplets repel each other.

英语六级考试是可以刷分的，所以上半年成绩不理想的同学可以继续复习，现在时间还很充裕，大家都是有学习基础的，可以通过本文提升训练，查阅资料弄懂本文主旨，好记性不如烂笔头，遇到不懂的单词要记下来，没有把握的地方一定要做好笔记，以后复习再巩固一遍，相信大家都会成功的。