题型：任务型阅读 题类：模拟题 难易度：普通
福建省龙岩一中2021届高三下学期英语新高考模拟试卷（二）
Unit the 1980s, scientists were trained to ignore animal pain, according to the belief that the ability to feel pain was associated only with higher consciousness. However, today, scientists view humans as a species of animals, and largely accept that many species are capable of some level of self-awareness.
If you hit another person in the face, you can estimate their pain level by what they do or say in response. Gradually, scientists have developed a set of indicators of pain response in non-human animals. Demonstrating a response to a negative stimulation and displaying protective behavior of injured areas are two major signs.
Some researchers argue lobsters (龙虾) are too dissimilar to vertebrates (脊椎动物) to feel pain. Nonetheless, lobsters do satisfy all of the standards for a pain response. Lobsters guard their injuries, and learn to avoid dangerous situations. They are even believed to possess some level of consciousness. In result, today most scientists agree that injuring a lobster causes physical pain.
Due to growing evidence that the lobsters may feel pain, it is now illegal to boil lobsters alive or keep them on ice in some countries. Even in locations where boiling lobsters remains legal, many restaurants prefer more humane methods. To satisfy picky diners, more restaurants rule out the cruel cooking methods.
Currently, the most humane tool for cooking a lobster is the CrustaStun. This device electrocutes (电击) a lobster. The following process of cooking is sure to cause no pain. In contrast, it takes about 2 minutes for a lobster to die from boiling water during which time pain lasts.
A. But huge disagreement exists.
B. The creature instantly loses consciousness in half a second.
C. It beats the former method by saving chefs' effort in cleaning the creature.
D. It's difficult to assess pain in other species because we cannot communicate as easily.
E. People are coming to realize that other species might also enjoy the luxury of emotion.
F. Except for moral consideration, many chefs believe stress negatively affects the flavor (味道) of the meat.
G. Legal prohibition becomes the major consideration for restaurants when choosing a cooking method.
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