Drawn in simple black and white, Tuzki (兔斯基) doesn't seem special at first sight. But with two narrow eyes and slim arms, the rabbit creates his own special magic. He is very good at using body language {#blank#}1{#/blank#} (express) different emotions. His {#blank#}2{#/blank#} (present) on instant messaging platforms like QQ and WeChat had made him into {#blank#}3{#/blank#} true icon (偶像) of the interesting generation.

    It is an achievement neither the rabbit {#blank#}4{#/blank#} its creator Wang Maomao would have imagined. As early as 2006, Tuzki lived on Wang's blog, showing {#blank#}5{#/blank#} she was going through in her life. For instance, Tuzki went to the dentist, {#blank#}6{#/blank#} (eat) instant noodles, and watched horror movies alone at midnight － just like the 29-year-old Beijing artist herself.

    “Many people said I looked like a rabbit when they first met me.” Wang said, explaining how she came up {#blank#}7{#/blank#} the idea for Tuzki. At first the rabbit represented Wang herself. Over time, {#blank#}8{#/blank#} , Tuzki gradually developed his own character.

    “He's a rabbit with a loving heart who {#blank#}9{#/blank#} (discourage) easily by reality. He likes to complain, but he can always enjoy {#blank#}10{#/blank#} .”she said.

    A proverb says, "Time is money". But in my opinion, time is even {#blank#}1{#/blank#} precious than money. Why？{#blank#}2{#/blank#} when money is spent, we can earn it back. However, when time is {#blank#}3{#/blank#}（go） , it will never return. {#blank#}4{#/blank#} is known to all that the time we can use is limited. Therefore we should make {#blank#}5{#/blank#} use of our time to study hard so as to serve our country in {#blank#}6{#/blank#} future. But it is a pity that there are a lot of people {#blank#}7{#/blank#} do not realize the value of time. They waste their precious time smoking, drinking and playing. In {#blank#}8{#/blank#} word, we should form the good habit of {#blank#}9{#/blank#} (save) time. Do not put off what can be done today {#blank#}10{#/blank#} tomorrow.

    A Chinese traditional cough syrup, called Nin Jiom Pei Pa Koa, is becoming even {#blank#}1{#/blank#} (popular) among New Yorkers in this flu season, following a US news report.according to an article published by the Wall Street Journal last week, Alex Schweder,{#blank#}2{#/blank#}architect and professor of design at Pratt Institute {#blank#}3{#/blank#}(suffer) a cough about-ten days, felt better only in 15 minutes after he drank a bottle of Nin Jiom Pei Pa Koa, which{#blank#}4{#/blank#} (recommend) by his girlfriend.

      Here is a selection of the {#blank#}5{#/blank#} (comment) online:

    This cough syrup is effective to me. I {#blank#}6{#/blank#}(use) it whenever I have minor coughing since the flu broke out. It helps sooth the coughing. I like to take a soup spoon full of the syrup in my mouth and let the syrup melt down my food pipe {#blank#}7{#/blank#}(effort). I take it as much as I need. This is great stuff. Mostly it's the honey in {#blank#}8{#/blank#}that helps you talk again, but it tastes delicious too.

      A Chinese market in New York City where the syrup is sold {#blank#}9{#/blank#} $7.80. That's the price of a Chinese pharmacy;{#blank#}10{#/blank#}the syrup is sold as much as $70 online through third parties, the Wall Street Journal said.

    The Battle of Chancellorsville, one of the most famous battles of the Civil War, took place in Virginia in the spring of 1863. For months, the two armies had been staying on opposite banks of a narrow river. The Confederate(南方联盟) troops were led by perhaps {#blank#}1{#/blank#} (honored) military tactician(战略家) in American history, General Robert E. Lee. The Union (北方联盟)soldiers were led by “Fighting” Joe Hooker.

    In appearance, personality, and lifestyle, these men were nearly perfect opposites. Lee, an older man in poor health with a gray beard, had a solemn, measured character. Hooker was a blond, broad-shouldered young man {#blank#}2{#/blank#} pride over his appearance was but one aspect of his self-centeredness. Whereas Lee was loyal and principled, Hooker was known for his rollicking enjoyment of both women and whiskey.

    Despite the fact that the Confederacy {#blank#}3{#/blank#} (win) the last four major battles and the Union soldiers were starving, {#blank#}4{#/blank#} (exhaust), and demoralized, Hooker proclaimed, “My plans are perfect. And when I start to carry them out, {#blank#}5{#/blank#} God have mercy on Bobby Lee, for I shall have none.” Why was Hooker so confident?

    Hooker had used spies, analysts, and even hot air balloons to compile a vast amount of intelligence about Lee's army. He had already been aware, for example, {#blank#}6{#/blank#} Lee had only 61,000 men to Hooker's own 134,000. Supported by his superior numbers, Hooker secretly moved 70,000 of his men fifteen miles up and across the river, and then ordered them to sneak back down to position themselves {#blank#}7{#/blank#} Lee's army. In effect, Hooker had cut off the Confederate soldiers in front and behind. They were trapped. Satisfied with his advantage, Hooker became convinced that Lee's only option was to retreat to Richmond, thus {#blank#}8{#/blank#} (assure) a Union victory.

    Yet Lee, despite his disadvantages of both numbers and position, did not retreat. Instead, he moved his troops into position to attack. Union soldiers who tried to warn Hooker that Lee was on the offensive {#blank#}9{#/blank#} (dismiss) as cowards. Having become convinced that Lee had no choice but {#blank#}10{#/blank#} (retreat), Hooker began to ignore reality. When Lee's army attacked the Union soldiers at 5:00 p.m., they were eating supper, completely unprepared for battle. They abandoned their rifles and fled as Lee's troops came shrieking out of the brush, bayonets drawn. Against all odds, Lee won the Battle of Chancellorsville, and Hooker's forces withdrew in defeat.

    Directions: After reading the passage below, fill in the blanks to make the passage coherent and grammatically correct. For the blanks with a given word, fill in each blank with the proper form of the given word; for the other blanks, use one word that best fits each blank.

    Is Climate Change Consuming Your Favorite Foods?

    Due to climate change, the world's endangered lists are no longer just for animals. We may not only need to adapt ourselves to living in a warmer world but a {#blank#}1{#/blank#} (tasty) one as well.

    As the increased amount of carbon dioxide in the air linked to global warming {#blank#}2{#/blank#} (continue) to affect weather, we often forget that they are also impacting the quantity, the quality, and the growing locations of our food. Some foods have already felt the impact while {#blank#}3{#/blank#} may even become scarce within the next 30 years.

    Whether or not you try to limit yourself {#blank#}4{#/blank#} one cup of coffee a day, the effects of climate change on the world's coffee-growing regions may leave you little choice.

    Rising temperatures and unpredictable rainfall patterns are reported to have been threatening coffee plantations in South America, Africa, Asia, and Hawaii. The result? Significant cuts in coffee yield.

    According to organizations like Australia's Climate Institute, half of the present coffee-producing areas {#blank#}5{#/blank#} (estimate) not to be suitable by the year 2050, if current climate patterns continue.

    With temperatures continuously rising, oceans are absorbing some of the heat and undergoing warming of their own, {#blank#}6{#/blank#} (cause) a decline in fish population, including in lobsters that are cold-blooded creatures, and in salmons (鲑鱼) {#blank#}7{#/blank#} eggs find it hard to survive in higher water temperatures. Warmer waters also encourage some poisonous marine bacteria to grow and lead to illness in humans whenever {#blank#}8{#/blank#} (take) with raw seafood, like oysters.

    And how about that satisfying “crack” which you get when you are eating crabs and lobsters? It could be silenced {#blank#}9{#/blank#} shellfish have been struggling to build their calcium carbonate (碳酸钙) shells, which is a result of ocean acidification.

    Even worse is the possibility {#blank#}10{#/blank#} we will have no seafood to enjoy at all. In a 2006 Dalhousie University study, scientists predicted that if over-fishing and rising temperature trends continued at their present rate, the world's seafood stocks would run out by the year 2050.