[2022-2023] Trường THPT Định An - Đề thi thử tốt nghiệp THPT môn Tiếng Anh năm 2022-2023

Anne is seeing Mary off at the airport.

Anne: “Don't fail to look after yourself. Mary!”

Marry: “

Sue and Mira are talking about the use of mobile phone in class.

Sue: “Students should not be allowed to use mobile phone in class.”

Mira:”

My brother has been playing

My brother lives a(n

Both husband and wife should be responsible

As John

You shouldn't work all the time. It

Older people and people with pre-existing medical conditions appear to be more

If the weather is fine this weekend, we

When Mary called me last night, I

Today, some students tend to

Not only

Do you know the woman who is wearing a(n

In my small house there are two rooms,

Many parents tend to make their children study hard in the belief that good education will enable them to

The belief that it is possible to discern in the course of human history some general scheme or design, some all-encompassing purpose or pattern, is very old and has found expression in various (26

The belief that it is possible to discern in the course of human history some general scheme or design, some all-encompassing purpose or pattern, is very old and has found expression in various (26

The belief that it is possible to discern in the course of human history some general scheme or design, some all-encompassing purpose or pattern, is very old and has found expression in various (26

The belief that it is possible to discern in the course of human history some general scheme or design, some all-encompassing purpose or pattern, is very old and has found expression in various (26

The belief that it is possible to discern in the course of human history some general scheme or design, some all-encompassing purpose or pattern, is very old and has found expression in various (26

As the pace of life continues to increase, we are fast losing the art of relaxation. Once you are in the habit of rushing through life, being on the go from morning till night, it is hard to slow down. But relaxation is essential for a healthy mind and body

Stress is natural part of everyday life and there is no way to avoid it. In fact, it is not the bad thing it is often supposed to be. A certain amount of stress is vital to provide motivation and give purpose to life. It is only when the stress gets cut of control that it can lead to poor performance and ill health.

The amount of stress a person can withstand depends very much on the individual. Some people are not afraid of stress, and such characters are obviously prime material for managerial responsibilities. Others lose heart at the first signs of unusual difficulties. When exposed to stress, in whatever form, we react both chemically and physically. In fact we make choice between “flight and fight” and in more primitive days the choices made the difference between life and death. The crises we meet today are unlikely to be so extreme, but however little the stress, it involves the same response. It is when _such a reaction_ lasts long, through continued exposure to stress, that health becomes endangered. Such serious conditions as high blood pressure and heart diseases have established links with stress. Since we cannot remove stress from our lives (it would be unwise _to do so_ even if we could), we need to find ways to deal with it.

People are finding less and less time for relaxing themselves because

As the pace of life continues to increase, we are fast losing the art of relaxation. Once you are in the habit of rushing through life, being on the go from morning till night, it is hard to slow down. But relaxation is essential for a healthy mind and body

Stress is natural part of everyday life and there is no way to avoid it. In fact, it is not the bad thing it is often supposed to be. A certain amount of stress is vital to provide motivation and give purpose to life. It is only when the stress gets cut of control that it can lead to poor performance and ill health.

The amount of stress a person can withstand depends very much on the individual. Some people are not afraid of stress, and such characters are obviously prime material for managerial responsibilities. Others lose heart at the first signs of unusual difficulties. When exposed to stress, in whatever form, we react both chemically and physically. In fact we make choice between “flight and fight” and in more primitive days the choices made the difference between life and death. The crises we meet today are unlikely to be so extreme, but however little the stress, it involves the same response. It is when _such a reaction_ lasts long, through continued exposure to stress, that health becomes endangered. Such serious conditions as high blood pressure and heart diseases have established links with stress. Since we cannot remove stress from our lives (it would be unwise _to do so_ even if we could), we need to find ways to deal with it.

According to the author, the most important character for a good manager is his

As the pace of life continues to increase, we are fast losing the art of relaxation. Once you are in the habit of rushing through life, being on the go from morning till night, it is hard to slow down. But relaxation is essential for a healthy mind and body

Stress is natural part of everyday life and there is no way to avoid it. In fact, it is not the bad thing it is often supposed to be. A certain amount of stress is vital to provide motivation and give purpose to life. It is only when the stress gets cut of control that it can lead to poor performance and ill health.

The amount of stress a person can withstand depends very much on the individual. Some people are not afraid of stress, and such characters are obviously prime material for managerial responsibilities. Others lose heart at the first signs of unusual difficulties. When exposed to stress, in whatever form, we react both chemically and physically. In fact we make choice between “flight and fight” and in more primitive days the choices made the difference between life and death. The crises we meet today are unlikely to be so extreme, but however little the stress, it involves the same response. It is when _such a reaction_ lasts long, through continued exposure to stress, that health becomes endangered. Such serious conditions as high blood pressure and heart diseases have established links with stress. Since we cannot remove stress from our lives (it would be unwise _to do so_ even if we could), we need to find ways to deal with it.

The phrase “such a reaction” most probably refers to

As the pace of life continues to increase, we are fast losing the art of relaxation. Once you are in the habit of rushing through life, being on the go from morning till night, it is hard to slow down. But relaxation is essential for a healthy mind and body

Stress is natural part of everyday life and there is no way to avoid it. In fact, it is not the bad thing it is often supposed to be. A certain amount of stress is vital to provide motivation and give purpose to life. It is only when the stress gets cut of control that it can lead to poor performance and ill health.

The amount of stress a person can withstand depends very much on the individual. Some people are not afraid of stress, and such characters are obviously prime material for managerial responsibilities. Others lose heart at the first signs of unusual difficulties. When exposed to stress, in whatever form, we react both chemically and physically. In fact we make choice between “flight and fight” and in more primitive days the choices made the difference between life and death. The crises we meet today are unlikely to be so extreme, but however little the stress, it involves the same response. It is when _such a reaction_ lasts long, through continued exposure to stress, that health becomes endangered. Such serious conditions as high blood pressure and heart diseases have established links with stress. Since we cannot remove stress from our lives (it would be unwise _to do so_ even if we could), we need to find ways to deal with it.

In the last sentence of the passage, the phrase to do so” most probably means

About two thirds of the world’s population live in what are loosely called “_developing countries_”. Of course, strictly speaking, all countries are developing, but the term is used to describe those which are undeniably poor. Although the rich countries have only about 34% of the world's population, they earn about 90% of the world's income. They also possess about 90% of the world’s financial resources, and more than 80% of the world's scientists and technicians. They produce 80% of the world's protein - including 70% of its meat - and they eat it.

Thanks to an impressive succession of agricultural revolutions, man's food-growing capacity is now hundreds of times larger than it was at the turn of the 20th century, and we are now feeding more people than at any time in history. Nonetheless, the number of hungry and malnourished people is also larger than at any time in history. Admittedly, total food production has increased since 1961 in most parts of the world. Yet, per capita food production is little changed from the inadequate levels of the early 1960s. In short, world and regional production have barely kept up with population growth.

There appear to be five food problems. First, there is the problem of quantity - of every human being getting enough calories to provide him with the energy to work and progress. Second, there is that of quality - of everyone getting enough protein, vitamins, and necessary minerals. Next, there is the matter of distribution: we have to find satisfactory ways of transporting, storing and issuing food. Then there is the problem of poverty: many people in developing countries do not have money to buy food in sufficient quantity and of sufficient quality. And last, we must find ways of avoiding ecological side-effects. In other words, we must be able to grow enough food without further degrading our land, water and air.

A number of proposals have been made to improve food quantity and quality. An obvious and very necessary one is to limit population growth. Another is to increase the amount of _land under cultivation_ by clearing forests and by irrigating arid land. Furthermore, the ocean (comprising 70% of the Earth's surface) is a potential source of more food, and there have been developments recently in the use of non-conventional proteins and synthetic foods. And last, various attempts are being made to increase the yield per hectare by developing or selecting new genetic hybrids of plants (the “Green Revolution”), by increasing the use of fertilizers, water, pesticides and herbicides, and by using modern agricultural and management techniques in poorer countries.

According to the author, the term “_developing countries_”

About two thirds of the world’s population live in what are loosely called “_developing countries_”. Of course, strictly speaking, all countries are developing, but the term is used to describe those which are undeniably poor. Although the rich countries have only about 34% of the world's population, they earn about 90% of the world's income. They also possess about 90% of the world’s financial resources, and more than 80% of the world's scientists and technicians. They produce 80% of the world's protein - including 70% of its meat - and they eat it.

Thanks to an impressive succession of agricultural revolutions, man's food-growing capacity is now hundreds of times larger than it was at the turn of the 20th century, and we are now feeding more people than at any time in history. Nonetheless, the number of hungry and malnourished people is also larger than at any time in history. Admittedly, total food production has increased since 1961 in most parts of the world. Yet, per capita food production is little changed from the inadequate levels of the early 1960s. In short, world and regional production have barely kept up with population growth.

There appear to be five food problems. First, there is the problem of quantity - of every human being getting enough calories to provide him with the energy to work and progress. Second, there is that of quality - of everyone getting enough protein, vitamins, and necessary minerals. Next, there is the matter of distribution: we have to find satisfactory ways of transporting, storing and issuing food. Then there is the problem of poverty: many people in developing countries do not have money to buy food in sufficient quantity and of sufficient quality. And last, we must find ways of avoiding ecological side-effects. In other words, we must be able to grow enough food without further degrading our land, water and air.

A number of proposals have been made to improve food quantity and quality. An obvious and very necessary one is to limit population growth. Another is to increase the amount of _land under cultivation_ by clearing forests and by irrigating arid land. Furthermore, the ocean (comprising 70% of the Earth's surface) is a potential source of more food, and there have been developments recently in the use of non-conventional proteins and synthetic foods. And last, various attempts are being made to increase the yield per hectare by developing or selecting new genetic hybrids of plants (the “Green Revolution”), by increasing the use of fertilizers, water, pesticides and herbicides, and by using modern agricultural and management techniques in poorer countries.

It can be inferred from the passage that

About two thirds of the world’s population live in what are loosely called “_developing countries_”. Of course, strictly speaking, all countries are developing, but the term is used to describe those which are undeniably poor. Although the rich countries have only about 34% of the world's population, they earn about 90% of the world's income. They also possess about 90% of the world’s financial resources, and more than 80% of the world's scientists and technicians. They produce 80% of the world's protein - including 70% of its meat - and they eat it.

Thanks to an impressive succession of agricultural revolutions, man's food-growing capacity is now hundreds of times larger than it was at the turn of the 20th century, and we are now feeding more people than at any time in history. Nonetheless, the number of hungry and malnourished people is also larger than at any time in history. Admittedly, total food production has increased since 1961 in most parts of the world. Yet, per capita food production is little changed from the inadequate levels of the early 1960s. In short, world and regional production have barely kept up with population growth.

There appear to be five food problems. First, there is the problem of quantity - of every human being getting enough calories to provide him with the energy to work and progress. Second, there is that of quality - of everyone getting enough protein, vitamins, and necessary minerals. Next, there is the matter of distribution: we have to find satisfactory ways of transporting, storing and issuing food. Then there is the problem of poverty: many people in developing countries do not have money to buy food in sufficient quantity and of sufficient quality. And last, we must find ways of avoiding ecological side-effects. In other words, we must be able to grow enough food without further degrading our land, water and air.

A number of proposals have been made to improve food quantity and quality. An obvious and very necessary one is to limit population growth. Another is to increase the amount of _land under cultivation_ by clearing forests and by irrigating arid land. Furthermore, the ocean (comprising 70% of the Earth's surface) is a potential source of more food, and there have been developments recently in the use of non-conventional proteins and synthetic foods. And last, various attempts are being made to increase the yield per hectare by developing or selecting new genetic hybrids of plants (the “Green Revolution”), by increasing the use of fertilizers, water, pesticides and herbicides, and by using modern agricultural and management techniques in poorer countries.

The phrase “_land under cultivation_” in the last paragraph refers to

About two thirds of the world’s population live in what are loosely called “_developing countries_”. Of course, strictly speaking, all countries are developing, but the term is used to describe those which are undeniably poor. Although the rich countries have only about 34% of the world's population, they earn about 90% of the world's income. They also possess about 90% of the world’s financial resources, and more than 80% of the world's scientists and technicians. They produce 80% of the world's protein - including 70% of its meat - and they eat it.

Thanks to an impressive succession of agricultural revolutions, man's food-growing capacity is now hundreds of times larger than it was at the turn of the 20th century, and we are now feeding more people than at any time in history. Nonetheless, the number of hungry and malnourished people is also larger than at any time in history. Admittedly, total food production has increased since 1961 in most parts of the world. Yet, per capita food production is little changed from the inadequate levels of the early 1960s. In short, world and regional production have barely kept up with population growth.

There appear to be five food problems. First, there is the problem of quantity - of every human being getting enough calories to provide him with the energy to work and progress. Second, there is that of quality - of everyone getting enough protein, vitamins, and necessary minerals. Next, there is the matter of distribution: we have to find satisfactory ways of transporting, storing and issuing food. Then there is the problem of poverty: many people in developing countries do not have money to buy food in sufficient quantity and of sufficient quality. And last, we must find ways of avoiding ecological side-effects. In other words, we must be able to grow enough food without further degrading our land, water and air.

A number of proposals have been made to improve food quantity and quality. An obvious and very necessary one is to limit population growth. Another is to increase the amount of _land under cultivation_ by clearing forests and by irrigating arid land. Furthermore, the ocean (comprising 70% of the Earth's surface) is a potential source of more food, and there have been developments recently in the use of non-conventional proteins and synthetic foods. And last, various attempts are being made to increase the yield per hectare by developing or selecting new genetic hybrids of plants (the “Green Revolution”), by increasing the use of fertilizers, water, pesticides and herbicides, and by using modern agricultural and management techniques in poorer countries.

The author mentions different ways of improving food quantity and quality in

About two thirds of the world’s population live in what are loosely called “_developing countries_”. Of course, strictly speaking, all countries are developing, but the term is used to describe those which are undeniably poor. Although the rich countries have only about 34% of the world's population, they earn about 90% of the world's income. They also possess about 90% of the world’s financial resources, and more than 80% of the world's scientists and technicians. They produce 80% of the world's protein - including 70% of its meat - and they eat it.

Thanks to an impressive succession of agricultural revolutions, man's food-growing capacity is now hundreds of times larger than it was at the turn of the 20th century, and we are now feeding more people than at any time in history. Nonetheless, the number of hungry and malnourished people is also larger than at any time in history. Admittedly, total food production has increased since 1961 in most parts of the world. Yet, per capita food production is little changed from the inadequate levels of the early 1960s. In short, world and regional production have barely kept up with population growth.

There appear to be five food problems. First, there is the problem of quantity - of every human being getting enough calories to provide him with the energy to work and progress. Second, there is that of quality - of everyone getting enough protein, vitamins, and necessary minerals. Next, there is the matter of distribution: we have to find satisfactory ways of transporting, storing and issuing food. Then there is the problem of poverty: many people in developing countries do not have money to buy food in sufficient quantity and of sufficient quality. And last, we must find ways of avoiding ecological side-effects. In other words, we must be able to grow enough food without further degrading our land, water and air.

A number of proposals have been made to improve food quantity and quality. An obvious and very necessary one is to limit population growth. Another is to increase the amount of _land under cultivation_ by clearing forests and by irrigating arid land. Furthermore, the ocean (comprising 70% of the Earth's surface) is a potential source of more food, and there have been developments recently in the use of non-conventional proteins and synthetic foods. And last, various attempts are being made to increase the yield per hectare by developing or selecting new genetic hybrids of plants (the “Green Revolution”), by increasing the use of fertilizers, water, pesticides and herbicides, and by using modern agricultural and management techniques in poorer countries.

It is stated in the passage that