One Test for Graduate and Business School. Getting an advanced degree can create many opportunities. The GRE revised General Test--the most widely accepted graduate admission test worldwide--can bring you one step closer to achieving your career goals. There has never been a better time to take the test that gives you more opportunities for your future. The GRE revised General Test features question types that closely reflect the kind of thinking you'll do in graduate or business school. Who Takes It? Prospective graduate and business school applicants from all around the world who are interested in pursuing a master's , MBA, specialized master's in business or doctoral degree take the GRE revised General Test. Applicants come from varying educational and cultural backgrounds and the GRE revised General Test provides a common measure for comparing candidates' qualifications. GRE scores are used by admissions or fellowship panels to supplement  your undergraduate records, recommendation letters and other qualifications for graduatelevel study. When and Where Do People Take It? The GRE revised General Test is available at more than 700 test centers in more than 160 countries. In most regions of the world, the computerdelivered test is available on a continuous basis throughout the year. In Mainland China, Hong Kong, Taiwan and Korea, the computerdelivered test is available one to two times per month. In areas of the world where computerdelivered testing is not available, the paperdelivered test is available up to three times a year in October, November and February. Who Accepts It? The GRE revised General Test is accepted at thousands of graduate and business schools as well as departments and divisions within these schools. What is the purpose of this passage? A) To sell test papers. B) To introduce a kind of test. C) To get new students for schools. D) To compare two kinds of tests.
B


Scotland is a well-developed tourist destination, with tourism generally being responsible for sustaining 200, 000 jobs mainly in the service sector, with tourist spending averaging at PS4 bn per year. Tourists from the United Kingdom make up the bulk   of visitors to Scotland. In 2002, for example, UK visitors made 18.5 million visits to Scotland, staying 64.5 million nights and spending PS3.7 bn. In contrast, overseas residents made 1.58 million visits to Scotland, staying 15 million nights and spending PS806 m. In terms of overseas visitors, those from the United States made up 24% of visits to Scotland, with the United States being the largest source of overseas visitors, and Germany (9%), France (8%), Canada (7%) and Australia (6%), following behind. Scotland is generally seen as clean, unspoilt destination with beautiful scenery which has a long and complex history, combined with thousands of historic sites and attractions. These include prehistoric stone circles, standing stones and burial chambers, and various Bronze Age, Iron Age and Stone Age remains. There are also many historic castles, houses, and battlegrounds, ruins and museums. Many people are drawn by the culture of Scotland. The cities of Edinburgh and Glasgow are increasingly being seen as a cosmopolitan alternative to Scotland's countryside, with visitors year round, but the main tourist season is generally from April to October inclusive. In addition to these factors, the national tourist agency, VisitScotland, have deployed a strategy of niche   marketing, aimed at exploiting, amongst other things, Scotland's strengths in golf, fishing and food and drink tourism. Another significant, and increasingly popular reason for tourism to Scotland -- especially by those from North America-- is genealogy, with many visitors coming to Scotland to explore their family and ancestral roots. People from   _   visited Scotland most. A) the USA B) France C) the UK D) Germany
C


Q: To some, it's a dream job---eating delicious meals for free and then writing about them. But _  Karen Fernau, a food writer for The Arisona Republic, said when she first started her job -she began to gain weight. "I always looked forward to lunch before this job, then all of a sudden lunch was all day every day. " she says. Nine years later, keeping her weight steady and her health intact  is a daily battle. If she knows she will be going to a tasting at a bakery or eating a four-course meal, she usually eats fruits or salads throughout the day. Now she is always keeping track of what's in the food she eats and she says most people don't even look at or consider it. At one tasting task alone, she says, upward of l,000 calories is often added to her day. That's about half of the recommended total calories per day for the average adult. But even though she's thought of a special eating method, Fernau says sticking to it is a daily battle. And food editors, writers and critics across the country couldn't agree more. "When I'm at home or not eating for work, it's healthy food to the extreme," says Phil Vettel, who's been a restaurant critic for the Chicago Tribune for 19 years. Vettle, who eats dinner at four restaurants each week, says unlike most professions, he has no right to choose. "If I'm going out to eat, I can't choose the healthiest thing on the menu, I have to eat when they're bringing me. " While Vettel exercises when he can, Joe Yonan, a food editor at The Washington Post, has strengthened his exercise habits since he started the job two years ago. Yonan says he realized early on that he was gaining weight and immediately hired a personal trainer to meet with three times a week, on top of his body training three to five times a week. Still, it's a struggle that many Americans might envy. After all, it's one thing to get your calories from lobster  tails or a delicate chocolate cookie and quite another to get them from sodas and fast-food burgers. What's the main idea of the passage? A) A job offering free meals may not be as desirable as it sounds to be. B) Dishes in the restaurant usually contain too many calories. C) Eating fruits and vegetables every day is the best way to lose weight. D) Food writers work hard to maintain their health and weight.
A: D


Expand your knowledge of natural history! The University of Michigan Exhibit Museum is located on central campus in the historic Alexander B.Ruthven Museums Building.With over 300displays on four floors,the museum offers unlimited opportunities for discovery.Exhibits,artifacts and habitat scenes help you expand your knowledge of prehistoric life,wildlife,geology,astronomy and more. Hours and Admission Fees The museum is open 9am to 5pm Tuesday through Saturday and 1pm to 5pm on Sunday.The museum is closed on Mondays and major holidays.There is no general admission fee for individuals. Groups All groups of more than 10must make reservations to visit the museum at least two weeks in advance,even if the group is only planning to browse in the museum on an"unguided visit".Unguided visits can be arranged for any day the museum is open.Groups may schedule guided tours,multimedia shows,and planetarium shows for any day Tuesday through Friday.Call the reservation desk at 313-555-1234between 9am to 4pm to make group reservations. Parking Parking is available in many of the nearby public parking structures for a $5.00daily fee.Buses may park in the museum lot only on weekends.Parking is free in the museum lot. Museum Shop The Exhibit Museum Shop is located on the basement level of the museum.The shop carries items for children and adults,including rocks,minerals,fossils,books,a variety of dinosaur merchandise,T-shirts and posters.A subscription  to the quarterly Newsletter of the Exhibit Museum is also available there. Planetarium Shows The planetarium is located on the fourth floor of the Exhibit Museum.On weekends,regularly scheduled planetarium shows are open to the general public.Show topics change seasonally.Currently showing:"The Brightest Stars"(no age limits) Sat.at 10:30and 11:30;"The New Solar System"(for age 8  up) Sat.at 12:30and 3:30; Sun.at 2:30.Tickets are 2.5per person.Planetarium shows are free for members of the Exhibit Museum Club. Visitors can make a subscription to the museum newsletter  . A) at the reservation desk B) in the museum lot C) at the Museum Shop D) on the fourth floor

C