Read the following passage and mark the letter A, B, C, or D to indicate the correct answer to each of the questions.

A NEW CAPITAL

When the new state of Pakistan was founded in 1947, Karachi acted as the capital city. However, it was difficult for Karachi to remain in this role due to a number of drawbacks such as the climate and the state of the existing buildings. Rather than try to overcome these drawbacks, the government decided to create a new capital city. In 1959, a commission was established to investigate the possible locations of this new city. The advisor appointed to the commission was Dr Doxiadis, a famous architect and city planner.

Dr Doxiadis and his colleagues looked at the various locations. They then produced a report suggesting two possible areas: one just outside Karachi and the other to the north of Rawalpindi. Both locations had advantages as well as disadvantages. Which site was it to be?

The choice between these two options was made after consideration of many factors, such as transportation, the availabilities of water, economic factors, and factors of national interest. Finally, the site north of Rawalpindi was chosen and on the 24th February 1960, the new capital was given the name of ‘Islamabad’ and a master plan was drawn up. This master plan divided the area into three different sections: Islamabad itself, neighbouring Rawalpindi, and the national park.

Each of these three sections had a different role. Islamabad would act as the national's capital and would serve its administrative and cultural needs, whereas Rawalpindi would remain the regional centre with industry and commerce. The third piece of the plan, the national park, was planned to provide space for education, recreation, and agriculture.

Today Islamabad is a thriving city of about 1 million people. It offers a healthy a pollution-free atmosphere, plenty of water, and many green spaces. Guide tree-lined streets, elegant public buildings, and well-organised bazaars and shopping centres. The new capital is a superb example of good urban planning.

Question. Which of the following factors was NOT considered when choosing the location for the new capital city?

A. the climate and the state of the existing buildings

B. transportation and the availabilities of water

C. economic issues

D. issues of pational interest

Read the following passage and mark the letter A, B, C or D on your answer sheet to indicate the correct word or phrase that best fits each of the numbered blanks.

Brave William Baldock , who is six years old , is a hero after helping his mother when she fell downstairs . William quickly rang for an ambulance when he discovered his mother had broken her leg . In spite of being frightened , he (1)_____ the emergency services what had happened and answered all the questions they asked him. He also telephoned his father at work, and then his grandmother, to explain what he had (2)______. While waiting for these people to arrive, William looked after his 18-month-old sister.

When ambulance man Steve Lyn went to the house , he was amazed: "It's great that a young boy of six knew the right number to deal and was able to give us the correct information.” (3)______ of William's quick thinking , we were able to (4)______ there immediately.

Mrs Baldock left hospital yesterday, very (5)______ to both William and the ambulance service.

Question 2.

A. done

B. made

C. acted

D. worked

Read the following passage and mark the letter A, B, C, or D on your answer sheet to indicate the correct answer to each of the questions.

Centuries ago, man discovered that removing moisture from food helped to preserve it, and that the easiest way to do this was to expose the food to sun and wind. In this way the North American Indians produced pemmican (dried meat ground into powder and made into cakes), the Scandinavians made stockfish and the Arabs dried dates and apricots.

All foods contain water - cabbage and other leaf vegetables contain as much as 93% water, potatoes and other root vegetables 80%, lean meat 75% and fish anything from 80% to 60% depending on how fatty it is. If this water is removed, the activity of the bacteria which cause food to go bad is checked.

Fruit is sun-dried in Asia Minor, Greece, Spain and other Mediterranean countries, and also in California, South Africa and Australia. The methods used vary, but in general the fruit is spread out on trays in drying yards in the hot sun. In order to prevent darkening, pears, peaches and apricots are exposed to the fumes of burning sulphur before drying. Plums for making prunes, and certain varieties of grapes for making raisins and currants, are dipped in an alkaline solution in order to crack the skins of the fruit slightly and remove their wax coating, so increasing the rate of drying.

Nowadays most foods are dried mechanically; the conventional method of such dehydration is to put food in chambers through which hot air is blown at temperatures of about 110°C at entry to about 45°C at exit. This is the usual method for drying such things as vegetables, minced meat, and fish.

Liquids such as milk, coffee, tea, soups and eggs may be dried by pouring them over a heated horizontal steel cylinder or by spraying them into a chamber through which a current of hot air passes. In the first case, the dried material is scraped off the roller as a thin film which is then broken up into small, though still relatively coarse flakes. In the second process it falls to the bottom of the chamber as a fine powder. Where recognizable pieces of meat and vegetables are required, as in soup, the ingredients are dried separately and then mixed.

Dried foods take up less room and weigh less than the same food packed in cans or frozen, and they do not need to be stored in special conditions. For these reasons they are invaluable to climbers, explorers and soldiers in battle, who have little storage space. They are also popular with housewives becauseit takes so little time to cook them.

Question. The word “checked” in the second paragraph is closest in meaning to _____.

A. reduced considerably

B. put a tick

C. examined carefully

D. motivated to develop

Read the following passage and mark the letter A, B, C, or D on your answer sheet to indicate the correct answer to each of the questions.

Centuries ago, man discovered that removing moisture from food helped to preserve it, and that the easiest way to do this was to expose the food to sun and wind. In this way the North American Indians produced pemmican (dried meat ground into powder and made into cakes), the Scandinavians made stockfish and the Arabs dried dates and apricots.

All foods contain water - cabbage and other leaf vegetables contain as much as 93% water, potatoes and other root vegetables 80%, lean meat 75% and fish anything from 80% to 60% depending on how fatty it is. If this water is removed, the activity of the bacteria which cause food to go bad is checked.

Fruit is sun-dried in Asia Minor, Greece, Spain and other Mediterranean countries, and also in California, South Africa and Australia. The methods used vary, but in general the fruit is spread out on trays in drying yards in the hot sun. In order to prevent darkening, pears, peaches and apricots are exposed to the fumes of burning sulphur before drying. Plums for making prunes, and certain varieties of grapes for making raisins and currants, are dipped in an alkaline solution in order to crack the skins of the fruit slightly and remove their wax coating, so increasing the rate of drying.

Nowadays most foods are dried mechanically; the conventional method of such dehydration is to put food in chambers through which hot air is blown at temperatures of about 110°C at entry to about 45°C at exit. This is the usual method for drying such things as vegetables, minced meat, and fish.

Liquids such as milk, coffee, tea, soups and eggs may be dried by pouring them over a heated horizontal steel cylinder or by spraying them into a chamber through which a current of hot air passes. In the first case, the dried material is scraped off the roller as a thin film which is then broken up into small, though still relatively coarse flakes. In the second process it falls to the bottom of the chamber as a fine powder. Where recognizable pieces of meat and vegetables are required, as in soup, the ingredients are dried separately and then mixed.

Dried foods take up less room and weigh less than the same food packed in cans or frozen, and they do not need to be stored in special conditions. For these reasons they are invaluable to climbers, explorers and soldiers in battle, who have little storage space. They are also popular with housewives becauseit takes so little time to cook them.

Question. What does the word “which” in the fourth paragraph refer to?

A. Vegetable

B. Foods

C. Things

D. Chambers

Mark the letter A, B, C, or D to indicate the word(s) CLOSEST in meaning to the underlined word(s)in each of the following questions.

The balance and harmonious blending of various elements contribute to Taj Mahal's unique beauty.

A. successful

B. agreeable

C. tasteful

D. fitting

Read the following passage and mark the letter A, B, C, or D on your answer sheet to indicate the correct answer to each of the questions.

Centuries ago, man discovered that removing moisture from food helped to preserve it, and that the easiest way to do this was to expose the food to sun and wind. In this way the North American Indians produced pemmican (dried meat ground into powder and made into cakes), the Scandinavians made stockfish and the Arabs dried dates and apricots.

All foods contain water - cabbage and other leaf vegetables contain as much as 93% water, potatoes and other root vegetables 80%, lean meat 75% and fish anything from 80% to 60% depending on how fatty it is. If this water is removed, the activity of the bacteria which cause food to go bad is checked.

Fruit is sun-dried in Asia Minor, Greece, Spain and other Mediterranean countries, and also in California, South Africa and Australia. The methods used vary, but in general the fruit is spread out on trays in drying yards in the hot sun. In order to prevent darkening, pears, peaches and apricots are exposed to the fumes of burning sulphur before drying. Plums for making prunes, and certain varieties of grapes for making raisins and currants, are dipped in an alkaline solution in order to crack the skins of the fruit slightly and remove their wax coating, so increasing the rate of drying.

Nowadays most foods are dried mechanically; the conventional method of such dehydration is to put food in chambers through which hot air is blown at temperatures of about 110°C at entry to about 45°C at exit. This is the usual method for drying such things as vegetables, minced meat, and fish.

Liquids such as milk, coffee, tea, soups and eggs may be dried by pouring them over a heated horizontal steel cylinder or by spraying them into a chamber through which a current of hot air passes. In the first case, the dried material is scraped off the roller as a thin film which is then broken up into small, though still relatively coarse flakes. In the second process it falls to the bottom of the chamber as a fine powder. Where recognizable pieces of meat and vegetables are required, as in soup, the ingredients are dried separately and then mixed.

Dried foods take up less room and weigh less than the same food packed in cans or frozen, and they do not need to be stored in special conditions. For these reasons they are invaluable to climbers, explorers and soldiers in battle, who have little storage space. They are also popular with housewives becauseit takes so little time to cook them.

Question. The phrase “do this” in the first paragraph mostly means

A. expose foods to sun and wind

B. remove moisture from foods

C. produce pemmican

D. moisten foods

Mark the letter A, B, C, or D to indicate the word whose underlined part differs from the other three in pronunciation in each of the following questions.

A. numerous

B. luxury

C. perfume

D. monument