试卷代号：
座位号 福建广播电视大学2012—2013学年度第二学期补修考试 计算机科学与技术专业（本科）《计算机电路基础（1）》模拟试题 2013年7月 题 号 一 二 三 四 总 分 得 分 得分 评卷人 一、填空题（每空2分，共30分）
1、在一个5W的电阻上施加20V电压，该电阻吸收的功率是____________W。
2、把PN结外加正向电压时导通、外加反向电压时截止的特性称为 __________特性。
3、稳压管工作在_______向击穿状态。
4、TTL或非门的多余输入端应接_________电位。
5、全加器是实现两个一位二进制数和_________________三个数相加的电路。
6、8421BCD码的1011相当于十进制________的数值。
7、三态门的输出状态包括低电位、高电位和_________状态。
8、或门的输入端为A、B，若要实现输出Y=A，则B端应该接_______电位。
9、组合逻辑电路_________记忆功能。
10、四个触发器组成的环形计数器最多有 _____________个有效状态。
11、有4个输入的译码器，最多可有_________路译码输出。
12、由真值表得到逻辑电路图的过程称为对逻辑电路的___________过程。
13、寄存器用来暂存二进制代码，在时钟脉冲作用下，能完成对数据的清除、接收、__________和输出（或移位）。
14、施密特触发器具有___________稳定状态。
15、PAL的与阵列是可编程的，或阵列一般是
的。
得分 评卷人 二、选择题（请将正确答案的序号填在横线上）（每小题3分，共30分）
1、直流电路中，电感元件等效为____________。
A．开路 B．短路 C．开路或短路视具体电路而定 2、通常认为场效应管是一种________________。
A．流控电压源型器件 B．压控电压源型器件 C．压控电流源型器件 3、将二极管视为理想开关。是指其导通时___________。
A.等效为高值电阻，截止时等效为低值电阻 B.等效为零值电阻，截止时等效为开路 C.等效为零值电流源，截止时等效为零值电压源 4、CMOS传输门是由NMOS管和PMOS管___________连接而成。
A. 交叉耦合 B．串联 C．并联 5、“或”运算和“异或”运算相比，在它们的两个输入为_______组合下，其结果是不同的。
A．两个输入皆为1 B．两个输入皆为0 C．两个输入中一个为0、另一个为1 6、在求一个函数的对偶函数时，需要进行__________互换。
A．“逻辑乘”和“逻辑加” B．“正逻辑”和“负逻辑” C．“原变量”和“反变量” 7、TTL与非门扇出系数的大小反映了与非门___________能力的大小。
A．抗干扰；
B．带负载；
C． 工作速度 8、多路选择器的功能 。
A. 必定有地址端和数据端 B. 必定有数据端，而不一定有地址端 C. 必定有地址端，而不一定有数据端 9、对组合电路设计的目的是为了_______________。
A．由真值表得到卡诺图 B．由真值表得到逻辑电路图 C．由逻辑电路图得到真值表 10、互斥编码器_________________。
A.输入端只能有一个信号有效 B.输出端只能有一个信号有效 C.输出端给出优先权最高的那个输入端的代码 得分 评卷人 三、简述题（每小题10分，共20分）
1、写出求逻辑函数F对偶函数的规则。若某逻辑函数，写出的对偶函数表达式。
2、JK触发器，当其现态Qn分别为0和1两种状态时，根据输入J、K的不同输入状态，试描述其次态Qn+1所处的状态。
得分 评卷人 四、分析、计算题（本题共20分）
1 在图4-1电路中，已知R1=50W、R2=100W；
电源电压Us=10V、Is=2A。求支路电压U的数值。
图4-1 2、（10分）二进制计数器74LS161的功能表如表1所示；
由74LS161组成的计数电路，如图4-2所示。
工作状态 × ↑ × × ↑ 0 × 1 0 1 1 1 1 1 0 × × × × 0 1 × 0 × × 清 零 预 置 数 保 持 保 持 计 数 表1 图4-2 要求（1）画出Q3Q2Q1Q0的状态转换图；
（2）电路在进行稳定的计数功能后（一个循环计数过程之后）分析可实现几进制计数器功能。
福建广播电视大学2012—2013学年度第二学期补修考试 《计算机电路基础（1）》模拟试题参考答案 2013、07 一、填空题（每空2分，共30分）
1、 80W 2、 伏安 3、 反 4、 低 5、 来自低位的进位信号 6、 11 7、 高阻 8、低 9、没有 10、4 11、16 12、设计 13、保存 14、两个 15、不可编 二、选择题（每小题3分，共30分）
1．B 2．C 3． B 4.C 5、A 6、C 7、B 8、A 9、B 10、A 三、简答题（每小题10分，共20分）
1、写出求逻辑函数F对偶函数的规则。若某逻辑函数，写出的对偶函数表达式。
答：
对偶规则指出：对于任意一个函数式，如果将式中的所有的“·”换成“+”，“+” 换成“·”，“0”换成“1”，“1”换成“0”，就得到一个新的函数式F’，F和F’互为对偶式。
2、JK触发器，当其现态Qn分别为0和1两种状态时，根据输入J、K的不同输入状态，试描述其次态Qn+1所处的状态。
答 四、分析计算题（共20分）
1 在图2电路中，已知R1=50W、R2=100W；
电源电压Us=10V、Is=2A。求支路电压U的数值。
图2 解 用叠加定理（解法不唯一）：
U’= -10×100/(50+100)= -6.67V (分压) U’’＝[2×50/(100+50)]´100=66.67V （分流）
U=U’+U’’=60V （10分）
2、（10分）二进制计数器74LS161的功能表如表1所示；
由74LS161组成的计数电路，如图4-2所示。
表1 74LS161的功能表 工作状态 × ↑ × × ↑ 0 × 1 0 1 1 1 1 1 0 × × × × 0 1 × 0 × × 清 零 预 置 数 保 持 保 持 计 数 图4-2 要求（1）画出Q3Q2Q1Q0的状态转换图；
（2）电路在进行稳定的计数功能后（一个循环计数过程之后）分析可实现几进制计数器功能。
答：（1）状态转换图如下 （2）根据状态转换图可知，该电路可实现11进制计数功能。
请您删除一下内容，O(∩_∩)O谢谢！！！2015年中央电大期末复习考试小抄大全，电大期末考试必备小抄，电大考试必过小抄After earning his spurs in the kitchens of The Westin, The Sheraton, Sens on the Bund, and a sprinkling of other top-notch venues, Simpson Lu fi nally got the chance to become his own boss in November 2010. Sort of. The Shanghai-born chef might not actually own California Pizza Kitchen (CPK) but he is in sole charge of both kitchen and frontof- house at this Sinan Mansions＇stalwart. “It’s certainly a responsibility to be the head chef, and then to have to manage the rest of the restaurant as well,“ the 31-year-old tells Enjoy Shanghai. “In hotels, for example, these jobs are strictly demarcated, so it’s a great opportunity to learn how a business operates across the board.“ It was a task that management back in sunny California evidently felt he was ready for, and a vote of confi dence from a company that, to date, has opened 250 outlets in 11 countries. And for added pressure, the Shanghai branch was also CPK’s China debut. “For sure it was a big step, and unlike all their other Asia operations that are franchises, they decided to manage it directly to begin with,“ says Simpson. Two years ago a private franchisee took over the lease, but the links to CPK headquarters are still strong, with a mainland-based ＇brand ambassador’ on hand to ensure the business adheres to its ethos of creating “innovative, hearth-baked pizzas“, a slice of PR blurb that Simpson insists lives up to the hype. “They are very innovative,“ he says. “The problem with most fast food places is that they use the same sauce on every pizza and just change the toppings. Every one of our 16 pizza sauces is a unique recipe that has been formulated to complement the toppings perfectly.“ The largely local customer base evidently agrees and on Saturday and Sunday, at least, the place is teeming. The kids-eat-for-free policy at weekends is undoubtedly a big draw, as well as is the spacious second-fl oor layout overlooked by a canopy of green from Fuxing Park over the road. The company is also focusing on increasing brand recognition and in recent years has taken part in outside events such as the regular California Week. Still, the sta are honest enough to admit that business could be better; as good, in fact, as in CPK’s second outlet in the popular Kerry Parkside shopping mall in Pudong. “Sinan Mansions has really struggled to get the number of visitors that were envisaged when it first opened, and it hasn’t been easy for any of the tenants here,“ adds Simpson. “We’re planning a third outlet in the city in 2015, and we will probably choose a shopping mall again because of the better foot traffic.“ The tearooms once frequented by Coco Chanel and Marcel Proust are upping sticks and coming to Shanghai, Xu Junqian visits the Parisian outpost with sweet treats. One thing the century-old Parisian tearoom Angelina has shown is that legendary fashion designer Coco Chanel not only had style and glamor but also boasted great taste in food, pastries in particular. One of the most popular tearooms in Paris, Angelina is famous for having once been frequented by celebrities such as Chanel and writer Marcel Proust. Now Angelina has packed up its French ambience, efficient service, and beautiful, comforting desserts and flown them to Shanghai. At the flagship dine-in and take-out space in Shanghai, everything mimics the original tearoom designed from the beginning of the 20th century, in Paris, the height of “Belle Epoque“. The paintings on the wall, for example, are exactly the same as the one that depicts the landscape of southern France, the hometown of the owner; and the small tables are intentional imitations of the ones that Coco Chanel once sat at every afternoon for hot chocolate. The famous hot chocolate, known as L’Africain, is a luxurious mixture of four types of cocoa beans imported from Africa, blended in Paris and then shipped to Shanghai. It’s sinfully sweet, rich and thick as if putting a bar of melting chocolate directly on the tongue and the fresh whipped cream on the side makes a light, but equally gratifying contrast. It is also sold in glass bottles as takeaway. The signature Mont-Blanc chestnut cake consists of three parts: the pureed chestnut on top, the vanilla cream like stuffing, and the meringue as base. Get all three layers in one scoop, not only for the different textures but also various flavors of sweetness. The dessert has maintained its popularity for a century, even in a country like France, perhaps the world’s most competitive place for desserts. A much overlooked pairing, is the Paris-New York choux pastry and N226 chocolate flavored tea. The choux pastry is a mouthful of airy pecan-flavored whipped cream, while the tea, a blend of black teas from China and Ceylon, cocoa and rose petals, offers a more subtle fragrance of flowers and chocolate. Ordering these two items, featuring a muted sweetness, makes it easier for you to fit into your little black dress. Breakfast, brunch, lunch and light supper are also served at the tearoom, “a hub of many cultures“ and takes in “a mix of different styles of French cuisines“, according to the management team. The semi-cooked foie gras terrine, is seductive and deceptive. It’s generously served at the size and shape of a toast, while the actual brioche toast is baked into a curved slice dipped with fig chutney. The flavor, however, is honest: strong, smooth and sublime. And you don’t actually need the toast for crunchiness. This is the season for high teas, with dainty cups of fine china and little pastries that appeal to both visual and physical appetites. But there is one high tea with a difference, and Pauline D. Loh finds out just exactly why it is special. Earl Grey tea and macarons are all very well for the crucial recuperative break in-between intensive bouts of holiday season shopping. And for those who prefer savory to sweet, there is still the selection of classic Chinese snacks called dim sum to satisfy and satiate. High tea is a meal to eat with eye and mouth, an in-between indulgence that should be light enough not to spoil dinner, but sufficiently robust to take the edge off the hunger that strikes hours after lunch. The afternoon tea special at Shang-Xi at the Four Seasons Hotel Pudong has just the right elements. It is a pampering meal, with touches of luxury that make the high tea session a treat in itself. Whole baby abalones are braised and then topped on a shortcrust pastry shell, a sort of Chinese version of the Western vol-au-vent, but classier. Even classier is the dim sum staple shrimp dumpling or hargow, upgraded with the addition of slivers of midnight dark truffles. This is a master touch, and chef Simon Choi, who presides unchallenged at Shang-Xi, has scored a winner again. Sweet prawns and aromatic truffles — what’s not to love? His masterful craftsmanship is exhibited in yet another pastry — a sweet pastry that is shaped to look like a walnut, but which you can put straight into the mouth. It crumbles immediately, and the slightly sweet, nutty morsel is so easy to eat you’ll probably reach straight for another. My favorite is the dessert that goes by the name yangzhi ganlu, or ambrosia from the gods. The hotel calls it chilled mango cream with sago, pomelo and bird’s nest – made with ingredients that resonate with every female soul. It does taste like ambrosia, with the sweet-sour fragrance of the mango forming the first layer of taste and sensation, and the pomelo sacs and sago pearls providing the tactile contrast. The bird’s nest — it’s the ingredient that gilds the lily, since it is supposed to nourish and nurture a perfect complexion. For those unfamiliar with this exotic ingredient, the bird’s nest is not a bundle of twigs, but is, instead, the dried secretion that cave swifts use to build their nest. Technically, it’s bird saliva, but the Chinese believe that it has collagen-boosting properties essential to beauty. To me, it just tastes good, adding a slight gelatinous crunch to the back of the teeth. There is also a baked mushroom puff pastry that includes the highly prized Matsutake or pine mushroom. You also get a choice of teas, but I strongly recommend the aged Pu’er from Yunnan province. It is a mellow tea that will go perfectly with the rich little nuggets, and will warm you up on a cold afternoon. Incidentally, the general guide is green tea such as Longjing or Dragonwell for the hot season, semi-fermented teas like Wu-long or Iron Buddha for autumn, and more warming teas like Pu’er for winter. The Shang-Xi afternoon tea costs 228 yuan ($37) per person, and 388 yuan for the more opule
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