Style in Samuel Johnson＇s Letter to Lord Chesterfield

Samuel Johnson (1709----1784) is a famous English essayist, literary critic and dictionary compiler. In 1747, when Johnson began his ““Dietionary of the English Language““, Chesterfield had at first indieated that he could be his patron, but when Johnson came to him for conerete help, Chesterfield neglected him to the point of ignoring him. Johnson was insulted and furious. In 1755, when Johnson‘s Dictionary was published and acclaimed after seven years of hard work, Chesterfield openly recommended it, hoping to get some credit for it as Johnson‘s patron. Johnson at once wrote his famous letter in a sharp style, openly denying Chesterfield‘s patronage, and attacking him outright for his behaviour. The attack, however, was made in a cireumloeutious way.     

吃透话题，守住“半壁江山”——近三年高考话题作文审题例析

整个高考中没有任何一道题的审题意义能够超过作文。近几年高考语文成绩总在100分左右徘徊，作文如果不跑题，再稍微有一点文采，一般得分都在40-50之间。作文分约占总成绩的一半。作文一旦跑了题，语文成绩的“半壁江山”就丢了。所以作文审题的“一招不慎”就极有可能造成整个高考的“全盘皆输”。鉴于此，考生应在吃透话题上下功夫，狠抓自己的审题训练。怎样才能使训练事半功倍呢？     

我国男子撑竿跳高腾起高度的能量守恒定律分析

通过录像研究、资料查阅、数理分析等方法,依据能量转化与守恒定律,分析了撑竿跳高过程中的能量来源与转化, 总结出助跑、起跳、团身展体、引体推竿这四个过程是动能获得的根源;在整个跳跃过程中,一部分能量被损耗,另一部分转化为身体重心腾至最高点时的势能和过竿时的水平动能, 并提出:加强能量来源与减少能量损失是获得较高腾高的根本方法.     

我喜爱的美食

入选理由：教师设计的教学环节丰富，且环环相扣，层层递进。 教学目标设计：在设计《我喜爱的美食》时，我们了解到学生身上存在这样的现状：①学生的身边有生活内容，但写作却不尽如人意；②他们喜欢生活中的各种美食，但要提笔写作，就会变得兴味索然，或者无所适从；③对大部分学生来说，如何把生活中熟悉的美食写得具体，