The figure below shows a single consumer's demand for ice cream at the

1.The figure below shows a single consumer's demand for ice cream at the student union.【图片】The student union sells a total of 7,200 scoops of ice cream each week at a price of $2.00 per scoop. If every student who buys ice cream has the demand curve shown above, then there must be ________ students purchasing ice cream each week. 选项：A、1,500 B、1,200 C、800 D、2,000

2.37) In the above figure, the individual's consumerplus will be highest ifA) the price of ice cream is $5 per gallonB) the price of ice cream is $3 per gallon.C) the price of ice cream is $2 per gallonD) ice cream is free

3.40)The above figure shows Dana's marginal benefitcurve for ice cream. If the price of ice cream is $2per gallon, then the gallon that gives Dana exactlyzero consumer surplusA) the 8th gallonB) the 12th gallonC) the 16th gallonD) the 20th gallon

4.The relationship between the marginal utility that David gets from eating ice cream sundaes and the number of ice cream cones he eats per week is as follows:Ice Cream Sundaes 1 2 3456Marginal Utility201612840David receives 3 units of utility from the last dollar spent on each of the other goods he consumes. If ice cream sundaes cost $4 each, how many ice cream sundaes will he consume per month if he maximizes utility? A: 2 B: 3 C: 4 D: 5

5.The relationship between the marginal utility that David gets from eating ice cream sundaes and the number of ice cream cones he eats per week is as follows:Ice Cream Sundaes 1 2 3456Marginal Utility201612840David receives 3 units of utility from the last dollar spent on each of the other goods he consumes. If ice cream sundaes cost $4 each, how many ice cream sundaes will he consume per month if he maximizes utility? 选项： A、2 B、3 C、4 D、5

6.The relationship between the marginal utility that David gets from eating ice cream sundaes and the number of ice cream cones he eats per week is as follows:IceCreamSundaes123456MarginalUtility201612840David receives 3units of utility from the last dollar spent on each of the other goods he consumes.If ice cream sundaes cost $4each,how many ice cream sundaes will he consume per month if he maximizes utility?

7.Which of the following could account for the fact that ice cream prices have recently increased and that consumption of ice cream has declined? 选项： A: The supply of ice cream has decreased. B: The supply of ice cream has increased. C: The demand for ice cream has increased. D: The demand for ice cream has decreased.

8.The relationship between the marginal utility that David gets from eating ice cream sundaes and the number of ice cream cones he eats per week is as follows:

David receives 3 units of utility from the last dollar spent on each of the other goods he consumes. If ice cream sundaes cost $4 each, how many ice cream sundaes will he consume per month if he maximizes utility? 选项： A、2 B、4 C、5 D、3

9.The relationship between the marginal utility that David gets from eating ice cream sundaes and the number of ice cream cones he eats per week is as follows:

David receives 3 units of utility from the last dollar spent on each of the other goods he consumes. If ice cream sundaes cost $4 each, how many ice cream sundaes will he consume per month if he maximizes utility? 选项： A、2 B、4 C、5 D、3

10.42) In the above fiurplus is measuredAgallonsofB) dollars per gallon of ice creamC) gallons of ice cream per dollar.D) dollars

11.What does Harrison do first when testing ice cream 选项： A、He stirs the ice cream. B、He lets the ice cream warm up. C、He tastes the flavor of the ice cream. D、He examines the color of the ice cream.

12.What does Harrison do first when testing ice cream?A.He stirs the ice cream.B.He examines the color of the ice cream.C.He tastes the flavor of the ice cream.D.He lets the ice cream warm up.

13.Javier and Pierre each want to buy an ice cream cone. Javier is willing to pay $2.50 and Pierre is willing to pay $4.00. If the ice cream cone costs $2.25, what is the total consumer surplus after Javier and Pierre make their purchases? 选项： A: $6.50 B: $4.50 C: $2.00 D: $0.25

14.What does Harrison do first when testing ice cream 选项： A、He stirs the ice cream. B、He lets the ice cream warm up. C、He tastes the flavor of the ice cream. D、He examines the color of the ice cream.

15.What did the customer buy the first night he went to the store with the engineer? 选项： A: Vanilla ice cream. B: Chocolate ice cream. C: Strawberry ice cream. D: None of the above.

16.How Ice Cream WorksThe U.S. ice cream industry sells about a million gallons of ice cream 选项：How Ice Cream WorksB、The U.S. ice cream industry sells about a million gallons of ice cream each year, dispensing cones, gallons, pints, sundaes and other desserts through grocery stores and ice cream shops, In fact, eight percent of all the milk produced in the U.S. ends up in a frozen dairy product. C、Ice Cream or Frozen Dessert？ D、Not just any frozen treat can be called ice cream. In fact, the U.S. Department of Agriculture has specific rules that define what can and can't be labeled "ice cream". To bear the "Meets USDA Ingredient Standard for Ice Cream" stamp, it has to contain at least 10 percent milk fat, and a minimum of six percent non-fat milk solids. A gallon has to weigh at least 4.5 pounds. E、The range of milk fat (sometimes referred to as butter fat) used in ice cream can go from the minimum 10 percent to a maximum of about 16 percent. Most premium ice creams use 14 percent milk fat. Higher fat content leads to better, richer taste and a creamier texture. Ice cream makers don't go higher than 16 percent because it would be costly and very high in calories. An ice cream with this much milk fat would also taste so rich that people would probably eat it in smaller amounts, which would be bad news for people who sell ice cream for a living. F、Other frozen desserts, such as sorbets (果汁冰糕), low-fat ice cream, and frozen yogurt, are not technically ice cream at all. Frozen custard is ice cream that has at least 1.4 percent egg yolk solids, and "soft serve" can be any frozen milk-based dessert that has not gone through the hardening process--more on that later. G、In terms of specific ingredients, the recipe for ice cream is simple. But in scientific terms, it's complicated stuff. Ice cream is a colloid, a type of emulsion (乳状液). An emulsion is a combination of two substances that don't normally mix together. Instead, one of the substances is dispersed throughout the other. In ice cream, molecules of fat are suspended in a water-sugar- ice structure along with air bubbles. The presence of air means that ice cream is also technically a foam. H、In addition to milk fat, non-fat milk solids, sugar, and air, ice cream also contains stabilizers and emulsifiers. Stabilizers help hold the air bubble structure together and give the ice cream a better texture. Although gelatin(凝胶) was originally used as a stabilizer, xanthan gum, guar gum, and other compounds are used today. Emulsifiers keep the ice cream smooth and aid the distribution of the fat molecules throughout the colloid. Egg yolks were once used, but ice cream manufacturers now tend to use other chemical compounds. These stabilizers and emulsifiers make up a very small proportion (less than one percent) of the ice cream. I、Making Ice Cream J、Whether it's being made in your kitchen with a hand crank, at a local homemade ice cream shop with a stand-alone ice cream maker, or in a factory that cranks out thousands of gallons of ice cream every day, the process of making ice cream is basically the same. The only difference is the scale of the operation. First, you need ice cream mix. You can buy commercially made ice cream mix that is set to a certain milk fat content. Ice cream factories usually make their own mix by combining milk, cream and sugar in a 3,000 gallon vat, with the proportions and mixing controlled by computers. The mix is then pasteurized (用巴氏法灭菌 ), or heated, to kill any harmful bacteria. If you were to make your own mix at home, you could pasteurize it by cooking it in a double boiler, or use an egg substitute or pasteurized egg product. This step is important, because otherwise people who eat your homemade ice cream could get sick due to salmonella contamination. According to the Centers for Disease Control, those most at risk include the elderly, very young children, and people with compromised immune systems.L、The next step in product A．YB．NC．NG

17.How Ice Cream WorksThe U.S. ice cream industry sells about a million gallons of ice cream 选项：How Ice Cream WorksB、The U.S. ice cream industry sells about a million gallons of ice cream each year, dispensing cones, gallons, pints, sundaes and other desserts through grocery stores and ice cream shops. In fact, eight percent of all the milk produced in the U.S. ends up in a frozen dairy product. C、Ice Cream or Frozen Dessert？ D、Not just any frozen treat can be called ice cream. In fact, the U.S. Department of Agriculture has specific tales that define what can and can't be labeled "ice cream". To bear the "Meets USDA Ingredient Standard for Ice Cream" stamp, it has to contain at least 10 percent milk fat, and a minimum of six percent non-fat milk solids. A gallon has to weigh at least 4.5 pounds. E、The range of milk fat (sometimes referred to as butter fat) used in ice cream can go from the minimum 10 percent to a maximum of about 16 percent. Most premium ice creams use 14 percent milk fat. Higher fat content leads to better, richer taste and a creamier texture. Ice cream makers don't go higher than 16 percent because it would be costly and very high in calories. An ice cream with this much milk fat would also taste so rich that people would probably eat it in smaller amounts, which would be bad news for people who sell ice cream for a living. F、Other frozen desserts, such as sorbets (果汁冰糕), low-fat ice cream, and frozen yogurt, are not technically ice cream at all. Frozen custard is ice cream that has at least 1.4 percent egg yolk solids, and "soft serve" can be any frozen milk-based dessert that has net gone through the hardening process--more on that later. G、In terms of specific ingredients, the recipe for ice cream is simple. But in scientific terms, it's complicated stuff, lee cream is a colloid, a type of emulsion(乳状液). An emulsion is a combination of two substances that don't normally mix together. Instead, one of the substances is dispersed throughout the other. In ice cream, molecules of fat are suspended in a water-sugar-ice structure along with air bubbles. The presence of air means that ice cream is also technically a foam. H、In addition to milk fat, non-fat milk solids, sugar, and air, ice cream also contains stabilizers and emulsifiers. Stabilizers help hold the air bubble structure together and give the ice cream a better texture. Although gelatin(凝胶) was originally used as a stabilizer, xanthan gum, guar gum, and other compounds are used today. Emulsifiers keep the ice cream smooth and aid the distribution of the fat molecules throughout the colloid. Egg yolks were once used, but ice cream manufacturers now tend to use other chemical compounds. These stabilizers and emulsifiers make up a very small proportion (less than one percent) of the ice cream. I、Making Ice Cream J、Whether it's being made in your kitchen with a hand crank, at a local homemade ice cream shop with a stand-alone ice cream maker, or in a factory that cranks out thousands of gallons of ice cream every day, the process of making ice cream is basically the same. The only difference is the scale of the operation. First, you need ice cream mix. You can buy commercially made ice cream mix that is set to a certain milk fat content, lee cream factories usually make their own mix by combining milk, cream and sugar in a 3,000 gallon vat with the proportions and mixing controlled by computers. The mix is then pasteurized (用巴氏法灭菌), Or heated, to kill any harmful bacteria. If you were to make your own mix at home, you could pasteurize it by cooking it in a double boiler, or use an egg substitute or pasteurized egg product. This step is important, because otherwise people who eat your homemade ice cream could get sick due to salmonella contamination. According to the Centers for Disease Control, those most at risk include the elderly, very young children, and people with compromised immune systems.L、The next step in production i A．YB．NC．NG

18. Which of the following is proper for describing ice cream? 选项： A、 There are no specific rules that define what can and can’t be labeled “ice cream”. B、 Usually there is only 5 percent milk fat in ice cream. C、 Not just any frozen treat can be called ice cream. D、 Any frozen treat can be called ice cream..

19. Which of the following is proper for describing ice cream? 选项： A、 There are no specific rules that define what can and can’t be labeled “ice cream”. B、 Usually there is only 5 percent milk fat in ice cream. C、 Not just any frozen treat can be called ice cream. D、 Any frozen treat can be called ice cream..

20.What do happen during ice cream aging?

21.If the marginal social benefit of ice cream curve shifts rightward because people now like ice cream better than before, the marginal social cost curve of ice cream will shift leftward.