義守大學 97 學年度博士班入學招生考試試題
學系別
生物技術與化學工程研究所 博士班 考試日期 97/6/13
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Read the following articles and answer the questions
Questions 1-3: (15 points, 5 points for each)
The development of thermodynamics begins with Otto von Guericke who in 1650 built
and designed the world's first vacuum pump and created the world's first ever vacuum. He
was driven to make a vacuum in order to disprove Aristotle's long-held supposition that
'nature abhors a vacuum'. Shortly thereafter, Irish physicist and chemist Robert Boyle had
learned of Guericke's designs and in 1656, in coordination with English scientist Robert
Hooke, built an air pump. Using this pump, Boyle and Hooke noticed a correlation between
pressure, temperature, and volume. In time, Boyle's Law was formulated, which states that
pressure and volume are inversely proportional. Then, in 1679, based on these concepts, an
associate of Boyle's named Denis Papin built a bone digester, which was a closed vessel with
a tightly fitting lid that confined steam until a high pressure was generated.
Later designs implemented a steam release valve that kept the machine from exploding.
By watching the valve rhythmically move up and down, Papin conceived of the idea of a
piston and a cylinder engine. He did not, however, follow through with his design.
Nevertheless, in 1697, based on Papin's designs, engineer Thomas Savery built the first
engine. Although these early engines were crude and inefficient, they attracted the attention of
the leading scientists of the time. One such scientist was Sadi Carnot, the "father of
thermodynamics", who in 1824 published Reflections on the Motive Power of Fire, a
discourse on heat, power, and engine efficiency. The paper outlined the basic energetic
relations between the Carnot engine, the Carnot cycle, and Motive power. This marks the start
of thermodynamics as a modern science.
The term thermodynamics was coined by James Joule in 1858 to designate the science of
relations between heat and power. By 1849, "thermo-dynamics", as a functional term, was
used in William Thomson's paper An Account of Carnot's Theory of the Motive Power of Heat.
The first thermodynamic textbook was written in 1859 by William Rankine, originally trained
as a physicist and a civil and mechanical engineering professor at the University of Glasgow.
1. The best title for this passage would be
(A) the development of Boyle’s law (B) the development of engines (C) Carnot’s theory of
heat and power (D) a brief history of thermodynamics
2. Who has the first notion of engine
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義守大學 97 學年度博士班入學招生考試試題
學系別
生物技術與化學工程研究所 博士班 考試日期 97/6/13
科技英文閱讀
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(A) Sadi Carnot (B) Thomas Savery (C) Denis Papin (D) William Thomson
3. According to the article, who created the term “thermodynamics”
(A) James Joule (B) William Thomson (C) William Rankine (D) Thomas Savery
Question 4: (10 points)
The acylation of primary and secondary alcohols usually presents few problems, hindered
alcohols are often quite resistant to acylation. Several methods have been developed for the
acylation of tertiary alcohols. These include acid catalyzed acylations, the use of acetyl
chloride in the presence of bases as HCl scavengers, alcohol with acid chlorides, the
utilization of mixed anhydrides, and of other reagents.
It was found that addition of 4-dimethylaminopyridine greatly facilitated acylation of
hindered alcohols with carboxylic acid anhydrides. Aminopyridine has been reported to give a
stable N-t-butoxycarbonyl derivative which was used to protect amino acids. But the most
useful aspect of this reagent in acylations is that its action is catalytic. Thus although
1-methyl-cyclohexanol was not acetylated by acetic anhydride and pyridine or triethylamine,
the addition of ca. 0.05 molar equivalent 4-dimethylaminopyridine to a mixture of
1-methylcyclohexanol and acetic anhydride led to the formation of 1-methylcyclohexyl
acetate in 86% isolated yield.
N
N
4-dimethylaminopyridine
+
acetic anhydride
O
HO
O
1-methyl-cyclohexanol
1-methyl-cyclohexyl acetate
4. Write down the most important information this article tries to convey in English with no
more than two sentences.
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義守大學 97 學年度博士班入學招生考試試題
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Questions 5-8: (20 points, 5 points for each)
Taste is a form of direct chemoreception and is one of the traditional five senses. It refers
to the ability to detect the flavor of substances such as food and poisons. In humans and many
other vertebrate animals the sense of taste partners with the less direct sense of smell, in the
brain's perception of flavor. Taste senses high concentrations of chemicals dissolved in liquids
while smell detects lower concentrations of chemicals in gaseous form. Smell often plays an
important role in the perception of many sensations considered to be tastes. For example,
when the nasal passages are blocked, when one has a cold, it is difficult to distinguish
between bland foods.
The taste receptor cells are located in the fungiform papillae at the front of the tongue and
in the foliate and circumvallate papillae at the back of the tongue in man and other mammals.
Among insects and other invertebrate animals, taste receptors are located in specialized hairs
on the feet, legs, or body surface. Much of the fundamental resesrch on taste mechanisms has
been conducted on some insects because of the accessibility of taste receptors in these animals.
The first recordings of electrical impulses from taste cells were obtained in 1955 from a
receptor of a fly. In mammals, it is customary to study the electrical activity of the chorda
tympani nerve, which supplies the fungiform papillae.
The idea that there are four different types of taste receptors, each giving rise to a single
sensation – sweet, salt, sour, and bitter – is oversimplified. In reality, a single taste receptor
may respond to any three or four of these so-called modalities.
The cell membrane of a receptor cell has various reactive sites that combine with different
chemicals. The sensations perceived in the brain evidently result from a complex coding of
the electrical impulses transmitted by the receptor cells. Taste cravings result from the brain’s
processing of incoming taste impulses rather than from changes in the receptors themselves.
The impulse usually involves the compensation for dietary of hormonal imbalances.
5. What makes people feel like to eat some specific food?
(A) receptor cells (B) hormonal imbalances (C) the cell membrane (D) specialized hairs
6. From the article, one can infer that
(A) taste results from a single sensation
(B) each receptor cell can identify only one flavor
(C) receptor cells are not modality-specific
(D) four flavors can result from one electrical impulse
7. Taste and smell differ in that
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義守大學 97 學年度博士班入學招生考試試題
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生物技術與化學工程研究所 博士班 考試日期 97/6/13
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(A) smell requires smaller levels of chemicals in vapor form
(B) taste is impossible without smell
(C) smell is impossible without taste
(D) taste has nothing to do with smell
8. Insects and invertebrates
(A) have no sense of taste, only smell
(B) do not have tongues
(C) have taste receptors in specialized hairs
(D) are unsuitable for taste mechanism research
Questions 9-12: (20 points, 5 points for each)
The trade winds are a pattern of wind that are found in bands around the Earth's equatorial
region. Trade winds are the persistently westward-blowing winds of the earth’s tropical
regions. They come out of the subtropical high pressure regions centered about thirty degrees
latitude north and south, blow from the northeast in the northern hemisphere and from the
southeast in the southern hemisphere, and die out in the doldrums – the belt of low
atmospheric pressure at the equator.
The trade winds are the most nearly constant of the various planetary wind systems. Their
direction and speed over the oceans vary only slightly from day to day. Thus they have been
of great importance to sailing ships and they were largely responsible for the success of the
voyage of Columbus westward across the Atlantic Ocean. Their name derives from the
Middle English 'trade', meaning "path" or "track," because of the regular course of the winds.
However, the winds are not well defined over continental areas because of the disrupting
effects of the rough continental surface. The air mass of the trade winds is warm and moist.
The weather is generally fair, with showers and thundershowers occurring infrequently over
the open ocean but more frequently over islands and close to the equatorial low pressure belt.
The surface layer of trade wind air is overlaid by warmer and much drier air. Thus there is a
temperature inversion in the winds – an increase of temperature with height. This temperature
inversion tends to suppress vertical currents that migh form clouds and showers. However,
some moisture does move upward, producing the trade wind cumuli seen over the ocean in
the tropics.
9. Why is there a temperature inversion in the trade winds? (answer in English and in one
sentence)
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義守大學 97 學年度博士班入學招生考試試題
學系別
生物技術與化學工程研究所 博士班 考試日期 97/6/13
考試科目
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10. What is the effect of continental surfaces on the trade winds?
(A) contribute to the definition of trade winds
(B) tend to mitigate against the formation of the trade winds
(C) create temperature inversions in the trade winds
(D) steer the trade winds toward the west
11. Trade winds
(A) blow to northeast in the Northern Hemisphere
(B) was named by Columbus
(C) enhance vertical currents
(D) produce infrequent showers and thunderstorms at sea
12. The main subject of the passage is
(A) steadily westward-blowing tropical winds
(B) clockwise tropical winds
(C) weather in the tropical regions
(D) planetary winds
Questions 13-16: (25 points, 10 points for 13, 5 points for 14-16 each)
The process of converting wood chips, agricultural wastes, and other stores of biomass
into transportation fuels has captured the imaginations of many scientists. One of these
researchers is chemical engineer George W. Huber, whose group at the University of
Massachusetts, Amherst, is reporting a selective catalytic pyrolysis process that for the first
time permits direct conversion of cellulose into compounds that can be used to make gasoline.
A big holdup in biomass conversion is the "recalcitrance" of the plant material—that is,
the inability to quickly and economically transform the complex matrix of carbohydrates in
plant cell walls directly into useful chemicals and transportation fuels. Investigators are
pursuing several physical, chemical, and biological approaches to overcome the recalcitrance
problem, including the pyrolysis technique developed by Huber and graduate students Torren
R. Carlson and Tushar P. Vispute.
Pyrolysis is a well-established method that involves heating solid organic material,
including agricultural and industrial wastes, at high temperature in the absence of oxygen.
The process decomposes the material into an array of liquid hydrocarbons. The UMass
researchers sorted out the necessary reaction conditions to control the pyrolysis of powdered
cellulose and other biomass-derived carbohydrates mixed with fine particles of the zeolite
catalyst ZSM5. The cellulose first decomposes into volatile oxygenated organics, which
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義守大學 97 學年度博士班入學招生考試試題
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subsequently enter the zeolite's pores and selectively undergo a series of decarbonylation,
dehydration, oligomerization, and other reactions, Huber says. The process takes less than two
minutes to complete at 600 °C in a specialized reactor and generates a well-defined set of
aromatic compounds, including naphthalene, ethylbenzene, toluene, and benzene; by-products
include coke, H2O, CO, and CO2.
The process has a few caveats, however. For example, the researchers start with purified
cellulose, not raw biomass. In addition, environmental and health regulations require that U.S.
gasoline blends contain less than 25% aromatics, including less than 1% benzene.
Huber says that using raw biomass should yield results similar to pure cellulose once the
process is optimized. He acknowledges that the gasoline limit on aromatics restricts the
usefulness of the aromatic products. But he says the aromatics can be blended with alkanes
and other components to make gasoline, or the aromatics can be hydrogenated to produce
alkanes. "If we combine the hydrogenation step with our process, then we could in principle
make a complete gasoline," Huber notes. (C&EN, Apr. 21, 2008, page 10)
13. Write down the most important information this article tries to convey in English with no
more than two sentences.
14. According to this article, what is pyrolysis? (in English and in one sentence)
15. What is the advantage of using George W. Huber’s process?
(A) the starting material is purified cellulose
(B) regulations require that U.S. gasoline blends contain less than 25% aromatics
(C) direct conversion of cellulose into compounds that can be used to make gasoline
(D) the aromatics can be hydrogenated to produce alkanes
16. According to Huber, the limits on aromatics as gasoline can possibly be solved by (A)
zeolite catalyst (B) hydrogenation (C) further pyrolysis (D) optimization of the process
Question 17 (10 points)
A cross-linking agent can be used to cross-link polymer chains. Cross-links are bonds that
link one polymer chain to another. They can be covalent bonds or ionic bonds. "Polymer
chains" can refer to synthetic polymers or natural polymers (such as proteins). When polymer
chains are linked together by crosslinks, they lose some of their ability to move as individual
polymer chains because the polymer chains form network structure and are interconnected.
For example, a liquid polymer (where the chains are freely flowing) can be turned into a
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義守大學 97 學年度博士班入學招生考試試題
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生物技術與化學工程研究所 博士班 考試日期 97/6/13
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"solid" or "gel" by crosslinking the chains together. The restricted molecular mobility of a
crosslinked structure limits the extension of the polymer material under loading.
17. According to the passage, explain the meaning of crosslinking in Chinese.
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