试卷代号： 座位号
福建广播电视学2012—2013学年度第二学期补修考试
计算机科学技术专业（科）计算机电路基础（1）模拟试题
2013年7月
题 号
二
三
四
总 分
分
分
评卷
填空题（空2分30分）
15W电阻施加20V电压该电阻吸收功率____________W
2PN结外加正电压时导通外加反电压时截止特性称 __________特性
3稳压工作_______击穿状态
4TTL非门余输入端应接_________电位
5全加器实现两位二进制数_________________三数相加电路
68421BCD码1011相十进制________数值
7三态门输出状态包括低电位高电位_________状态
8门输入端AB实现输出YAB端应该接_______电位
9组合逻辑电路_________记忆功
10四触发器组成环形计数器 _____________效状态
114输入译码器_________路译码输出
12真值表逻辑电路图程称逻辑电路___________程
13寄存器暂存二进制代码时钟脉作完成数清接收__________输出（移位）
14施密特触发器具___________稳定状态
15PAL阵列编程阵列般
分
评卷
二选择题（请正确答案序号填横线）（题3分30分）
1直流电路中电感元件等效____________
A．开路
B．短路
C．开路短路视具体电路定
2通常认场效应种________________
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
3二极视理想开关指导通时___________
A等效高值电阻截止时等效低值电阻
B等效零值电阻截止时等效开路
C等效零值电流源截止时等效零值电压源
4CMOS传输门NMOSPMOS___________连接成
A 交叉耦合
B．串联
C．联
5运算异运算相两输入_______组合结果
A．两输入皆1
B．两输入皆0
C．两输入中01
6求函数偶函数时需进行__________互换
A．逻辑逻辑加
B．正逻辑负逻辑
C．原变量反变量
7TTL非门扇出系数反映非门___________力
A．抗干扰 B．带负载 C． 工作速度
8路选择器功
A 必定址端数端
B 必定数端定址端
C 必定址端定数端
9组合电路设计目_______________
A．真值表卡诺图
B．真值表逻辑电路图
C．逻辑电路图真值表
10互斥编码器_________________
A输入端信号效
B输出端信号效
C输出端出优先权高输入端代码
分
评卷
三简述题（题10分20分）
1写出求逻辑函数F偶函数规某逻辑函数写出偶函数表达式
2JK触发器现态Qn分01两种状态时根输入JK输入状态试描述次态Qn+1处状态
分
评卷
四分析计算题（题20分）
1 图41电路中已知R150WR2100W电源电压Us10VIs2A求支路电压U数值
图41
2（10分）二进制计数器74LS161功表表1示74LS161组成计数电路图42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42
求（1）画出Q3Q2Q1Q0状态转换图
（2）电路进行稳定计数功（循环计数程）分析实现进制计数器功
福建广播电视学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
201307
填空题（空2分30分）
1 80W
2 伏安
3 反
4 低
5 低位进位信号
6 11
7 高阻
8低
9没
104
1116
12设计
13保存
14两
15编
二选择题（题3分30分）
1．B 2．C 3． B 4C 5A
6C 7B 8A 9B 10A
三简答题（题10分20分）
1写出求逻辑函数F偶函数规某逻辑函数写出偶函数表达式
答： 偶规指出：意函数式果式中·换成++ 换成·0换成11换成0新函数式F’FF’互偶式
2JK触发器现态Qn分01两种状态时根输入JK输入状态试描述次态Qn+1处状态
答
四分析计算题（20分）
1 图2电路中已知R150WR2100W电源电压Us10VIs2A求支路电压U数值
图2
解 叠加定理（解法唯）： U’ 10×100(50+100) 667V (分压)
U’’＝[2×50(100+50)]´1006667V （分流）
UU’+U’’60V （10分）
2（10分）二进制计数器74LS161功表表1示74LS161组成计数电路图42示
表1 74LS161功表
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42
求（1）画出Q3Q2Q1Q0状态转换图
（2）电路进行稳定计数功（循环计数程）分析实现进制计数器功
答：（1）状态转换图
（2）根状态转换图知该电路实现11进制计数功
请您删容O(∩_∩)O谢谢2015年中央电期末复考试抄全电期末考试必备抄电考试必抄After earning his spurs in the kitchens of The Westin The Sheraton Sens on the Bund and a sprinkling of other topnotch venues Simpson Lu fi nally got the chance to become his own boss in November 2010 Sort of The Shanghaiborn 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 31yearold 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 mainlandbased ＇brand ambassador’ on hand to ensure the business adheres to its ethos of creating innovative hearthbaked 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 kidseatforfree policy at weekends is undoubtedly a big draw as well as is the spacious secondfl 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 centuryold 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 dinein and takeout 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 MontBlanc 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 ParisNew York choux pastry and N226 chocolate flavored tea The choux pastry is a mouthful of airy pecanflavored 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 semicooked 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 inbetween 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 inbetween 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 ShangXi 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 volauvent 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 ShangXi 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 sweetsour 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 collagenboosting 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 semifermented teas like Wulong or Iron Buddha for autumn and more warming teas like Pu’er for winter The ShangXi afternoon tea costs 228 yuan (37) per person and 388 yuan for the more opule
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福建广播电视学2012—2013学年度第二学期补修考试
计算机科学技术专业（科）计算机电路基础（1）模拟试题
2013年7月
题 号
二
三
四
总 分
分
分
评卷
填空题（空2分30分）
15W电阻施加20V电压该电阻吸收功率____________W
2PN结外加正电压时导通外加反电压时截止特性称 __________特性
3稳压工作_______击穿状态
4TTL非门余输入端应接_________电位
5全加器实现两位二进制数_________________三数相加电路
68421BCD码1011相十进制________数值
7三态门输出状态包括低电位高电位_________状态
8门输入端AB实现输出YAB端应该接_______电位
9组合逻辑电路_________记忆功
10四触发器组成环形计数器 _____________效状态
114输入译码器_________路译码输出
12真值表逻辑电路图程称逻辑电路___________程
13寄存器暂存二进制代码时钟脉作完成数清接收__________输出（移位）
14施密特触发器具___________稳定状态
15PAL阵列编程阵列般
分
评卷
二选择题（请正确答案序号填横线）（题3分30分）
1直流电路中电感元件等效____________
A．开路
B．短路
C．开路短路视具体电路定
2通常认场效应种________________
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
3二极视理想开关指导通时___________
A等效高值电阻截止时等效低值电阻
B等效零值电阻截止时等效开路
C等效零值电流源截止时等效零值电压源
4CMOS传输门NMOSPMOS___________连接成
A 交叉耦合
B．串联
C．联
5运算异运算相两输入_______组合结果
A．两输入皆1
B．两输入皆0
C．两输入中01
6求函数偶函数时需进行__________互换
A．逻辑逻辑加
B．正逻辑负逻辑
C．原变量反变量
7TTL非门扇出系数反映非门___________力
A．抗干扰 B．带负载 C． 工作速度
8路选择器功
A 必定址端数端
B 必定数端定址端
C 必定址端定数端
9组合电路设计目_______________
A．真值表卡诺图
B．真值表逻辑电路图
C．逻辑电路图真值表
10互斥编码器_________________
A输入端信号效
B输出端信号效
C输出端出优先权高输入端代码
分
评卷
三简述题（题10分20分）
1写出求逻辑函数F偶函数规某逻辑函数写出偶函数表达式
2JK触发器现态Qn分01两种状态时根输入JK输入状态试描述次态Qn+1处状态
分
评卷
四分析计算题（题20分）
1 图41电路中已知R150WR2100W电源电压Us10VIs2A求支路电压U数值
图41
2（10分）二进制计数器74LS161功表表1示74LS161组成计数电路图42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42
求（1）画出Q3Q2Q1Q0状态转换图
（2）电路进行稳定计数功（循环计数程）分析实现进制计数器功
福建广播电视学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
201307
填空题（空2分30分）
1 80W
2 伏安
3 反
4 低
5 低位进位信号
6 11
7 高阻
8低
9没
104
1116
12设计
13保存
14两
15编
二选择题（题3分30分）
1．B 2．C 3． B 4C 5A
6C 7B 8A 9B 10A
三简答题（题10分20分）
1写出求逻辑函数F偶函数规某逻辑函数写出偶函数表达式
答： 偶规指出：意函数式果式中·换成++ 换成·0换成11换成0新函数式F’FF’互偶式
2JK触发器现态Qn分01两种状态时根输入JK输入状态试描述次态Qn+1处状态
答
四分析计算题（20分）
1 图2电路中已知R150WR2100W电源电压Us10VIs2A求支路电压U数值
图2
解 叠加定理（解法唯）： U’ 10×100(50+100) 667V (分压)
U’’＝[2×50(100+50)]´1006667V （分流）
UU’+U’’60V （10分）
2（10分）二进制计数器74LS161功表表1示74LS161组成计数电路图42示
表1 74LS161功表
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42
求（1）画出Q3Q2Q1Q0状态转换图
（2）电路进行稳定计数功（循环计数程）分析实现进制计数器功
答：（1）状态转换图
（2）根状态转换图知该电路实现11进制计数功
请您删容O(∩_∩)O谢谢2015年中央电期末复考试抄全电期末考试必备抄电考试必抄After earning his spurs in the kitchens of The Westin The Sheraton Sens on the Bund and a sprinkling of other topnotch venues Simpson Lu fi nally got the chance to become his own boss in November 2010 Sort of The Shanghaiborn 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 31yearold 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 mainlandbased ＇brand ambassador’ on hand to ensure the business adheres to its ethos of creating innovative hearthbaked 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 kidseatforfree policy at weekends is undoubtedly a big draw as well as is the spacious secondfl 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 centuryold 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 dinein and takeout 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 MontBlanc 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 ParisNew York choux pastry and N226 chocolate flavored tea The choux pastry is a mouthful of airy pecanflavored 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 semicooked 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 inbetween 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 inbetween 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 ShangXi 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 volauvent 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 ShangXi 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 sweetsour 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 collagenboosting 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 semifermented teas like Wulong or Iron Buddha for autumn and more warming teas like Pu’er for winter The ShangXi afternoon tea costs 228 yuan (37) per person and 388 yuan for the more opule
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