英语六级考试中阅读理解部分分值比例为35%，可谓是重中之重。其中仔细阅读部分（Reading in Depth）25%，快速阅读部分（Skimming and Scanning）10%。仔细阅读部分分为：a）选择题型的篇章阅读理解；b）篇章层次的词汇理解（Banked Cloze）或短句问答（Short Answer Questions）。快速阅读理解部分测试的是浏览阅读和查读能力。小编整理了2016年6月份的六级阅读真题（卷2），希望能有所帮助。

Section C

Directions: There are 2 passages in this section. Each passage is followed by some questions orunfinished statements. For each of them there are four choices marked A. , B. , C. and D.. Youshould decide on the best choice and mark the corresponding letter on Answer sheet with asingle line through the centre.

Passage One

Questions 46 to 50 are based on the following passage.

Facing water shortages and escalating fertilizer costs, fanners in developing countries are usingraw sewage (下水道污水)to irrigate and fertilize nearly 49 million acres of cropland, accordingto a new report—and it may not be a bad thing.

While the practice carries serious health risks for many, those dangers are outweighed by thesocial and economic gains for poor urban farmers and consumers who need affordable food.

"There is a large potential for wastewater agriculture to both help and hurt great numbers ofurban consumers," said Liqa Raschid-Sally, who led the study.

The report focused on poor urban areas, where farms in or near cities supply relativelyinexpensive food. Most of these operations draw irrigation water from local rivers or lakes. Unlike developed cities, however, these areas lack advanced water-treatment facilities, andrivers effectively become sewers (下水道).

When this water is used for agricultural irrigation, farmers risk absorbing disease-causingbacteria, as do consumers who eat the produce raw and unwashed. Nearly 2.2 million peopledie each year because of diarrhea-related (与腹泻相关的) diseases, according to WHO statistics. More than 80% of those cases can be attributed to contact with contaminated water and a lackof proper sanitation. But Pay Drechsel, an environmental scientist, argues that the social andeconomic benefits of using untreated human waste to grow food outweigh the health risks.

Those dangers can be addressed with farmer and consumer education, he said, while the freewater and nutrients from human waste can help urban farmers in developing countries toescape poverty.

Agriculture is a water-intensive business, accounting for nearly 70% of global fresh waterconsumption.

In poor, dry regions, untreated wastewater is the only viable irrigation source to keep fannersin business. In some cases, water is so scarce that farmers break open sewage pipestransporting waste to local rivers.

Irrigation is the primary agricultural use of human waste in the developing world. Butfrequently untreated human waste harvested from lavatories is delivered to farms and spreadas fertilizer.

In most cases, the human waste is used on grain crops, which are eventually cooked, minimizing the risk of transmitting water-borne diseases. With fertilizer prices jumping nearly 50% per metric ton over the last year in some places, human waste is an attractive, and oftennecessary, alternative.

In cases where sewage mud is used, expensive chemical fertilizer use can be avoided. The mudcontains the same critical nutrients.

"Overly strict standards often fail," James Bartram, a WHO water-health expert, said. "We needto accept that fact across much of the planet, so waste with little or no treatment will be usedin agriculture for good reason."

46. What does the author say about the use of raw sewage for farming?

A. Its risks cannot be overestimated.

B. It should be forbidden altogether.

C. Its benefits outweigh the hazards involved.

D. It is polluting millions of acres of cropland.

47. What is the main problem caused by the use of wastewater for irrigation?

A. Rivers and lakes nearby will gradually become contaminated.

B. It will drive producers of chemical fertilizers out of business.

C. Farmers and consumers may be affected by harmful bacteria.

D. It will make the farm produce less competitive on the market.

48. What is environmental scientist Pay Drechsel's attitude towards the use of untreatedhuman waste in agriculture?

A. Favorable.

B. Skeptical.

C. Indifferent.

D. Responsible.

49. What does Pay Drechsel think of the risks involved in using untreated human waste forfarming?

A. They have been somewhat exaggerated.

B. They can be dealt with through education.

C. They will be minimized with new technology.

D. They can be addressed by improved sanitation.

50. What do we learn about James Bartram's position on the use of human waste for farming?

A. He echoes Pay Drechsel's opinion on the issue.

B. He challenges Liqa Raschid-Sally's conclusion.

C. He thinks it the only way out of the current food crisis.

D. He deems it indispensable for combating global poverty.

Passage Two

Questions 51 to 55 are based on the following passage.

These days, nobody needs to cook. Families graze on high-cholesterol take-aways andmicrowaved ready-meals. Cooking is an occasional hobby and a vehicle for celebrity chefs. Which makes it odd that the kitchen has become the heart of the modem house: what thegreat hall was to the medieval castle, the kitchen is to the 21st-century home.

The money spent on kitchens has risen with their status. In America the kitchen market is nowworth $170 billion, five times the country's film industry. In the year to August 2007, IKEA, aSwedish furniture chain, sold over one million kitchens worldwide. The average budget for a "major" kitchen overhaul in 2006, calculates Remodeling magazine, was a staggering $54,000; even a "minor" improvement cost on average $18,000.

Exclusivity, more familiar in the world of high fashion, has reached the kitchen: Robinson & Cornish, a British manufacturer of custom-made kitchens, offers a Georgian-style onewhich would cost ￡145,000-155,000—excluding building, plumbing and electrical work. Itsbig selling point is that nobody else will have it: "You won't see this kitchen anywhere else inthe world."

The elevation of the room that once belonged only to the servants to that of design showcasefor the modem family tells the story of a century of social change. Right into the early 20thcentury, kitchens were smoky, noisy places, generally located underground, or to the back ofthe house, and as far from living space as possible. That was as it should be: kitchens were forservants, and the aspiring middle classes wanted nothing to do with them.

But as the working classes prospered and the servant shortage set in, housekeeping became amatter of interest to the educated classes. One of the pioneers of a radical new way of thinkingabout the kitchen was Catharine Esther Beecher, sister of Harriet Beecher Stowe. In AmericanWoman's Home, published in 1869, the Beecher sisters recommended a scientific approach tohousehold management, designed to enhance the efficiency of a woman's work and promoteorder.

Many contemporary ideas about kitchen design can be traced back to another American, Christine Frederick, who set about enhancing the efficiency of the housewife. Her 1919 work, Household Engineering: Scientific Management in the Home, was based on detailedobservation of a housewife's daily routine. She borrowed the principle of efficiency on thefactory floor and applied it to domestic tasks on the kitchen floor.

Frederick's central idea, that stove, sink and kitchen table must be placed in such a relationthat useless steps are avoided entirely", inspired the first fully fitted kitchen, designed in the 1920s by Margarete Schütter-Lihotsky. It was a modernist triumph, and many elementsremain central features of today's kitchen.

51. What does the author say about the kitchen of today?

A. It is where housewives display their cooking skills.

B. It is where the family entertains important guests.

C. It has become something odd in a modem house.

D. It is regarded as the center of a modem home.

52. Why does the Georgian-style kitchen sell at a very high price?

A. It is believed to have tremendous artistic value.

B. No duplicate is to be found in any other place.

C. It is manufactured by a famous British company.

D. No other manufacturer can produce anything like it.

53. What does the change in the status of the kitchen reflect?

A. Improved living conditions.

B. Women's elevated status.

C. Technological progress.

D. Social change.

54. What was the Beecher sisters' idea of a kitchen?

A. A place where women could work more efficiently.

B. A place where high technology could be applied.

C. A place of interest to the educated people.

D. A place to experiment with new ideas.

55. What do we learn about today's kitchen?

A. It represents the rapid technological advance in people's daily life.

B. Many of its central features are no different from those of the 1920s.

C. It has been transformed beyond recognition.

D. Many of its functions have changed greatly.

希望以上能归对您有所帮助！通过真题可以很好的训练正规的考试思维，并且备考过程中一定要做到知其然并且知其所以然，更好的总结经验教训，从而有效地应对考试。是对你的英文能力的一种认可，也是求职工作或者继续求学的能力证明。一起准备起来吧。