電大計(jì)算機(jī)電路基礎(chǔ)期末復(fù)習(xí)試題及參考答案

1、電大計(jì)算機(jī)電路基礎(chǔ)期末復(fù)習(xí)試題及參考答案一、填空題（每空2分，共30分） 1、在一個(gè)5W的電阻上施加20V電壓，該電阻吸收的功率是_W。2、把PN結(jié)外加正向電壓時(shí)導(dǎo)通、外加反向電壓時(shí)截止的特性稱為_特性。3、穩(wěn)壓管工作在_向擊穿狀態(tài)。4、TTL或非門的多余輸入端應(yīng)接_電位。5、全加器是實(shí)現(xiàn)兩個(gè)一位二進(jìn)制數(shù)和_三個(gè)數(shù)相加的電路。6、8421BCD碼的1011相當(dāng)于十進(jìn)制_的數(shù)值。7、三態(tài)門的輸出狀態(tài)包括低電位、高電位和_狀態(tài)。8、或門的輸入端為A、B，若要實(shí)現(xiàn)輸出Y=A，則B端應(yīng)該接_電位。9、組合邏輯電路_記憶功能。10、四個(gè)觸發(fā)器組成的環(huán)形計(jì)數(shù)器最多有 _個(gè)有效狀態(tài)。11、有4個(gè)輸入的譯碼器

2、，最多可有_路譯碼輸出。12、由真值表得到邏輯電路圖的過程稱為對(duì)邏輯電路的_過程。13、寄存器用來暫存二進(jìn)制代碼，在時(shí)鐘脈沖作用下，能完成對(duì)數(shù)據(jù)的清除、接收、_和輸出（或移位）。14、施密特觸發(fā)器具有_穩(wěn)定狀態(tài)。15、PAL的與陣列是可編程的，或陣列一般是 的。得分 評(píng)卷人 二、選擇題（請(qǐng)將正確答案的序號(hào)填在橫線上）（每小題3分，共30分） 1、直流電路中，電感元件等效為_。A開路 B短路 C開路或短路視具體電路而定 2、通常認(rèn)為場(chǎng)效應(yīng)管是一種_。A流控電壓源型器件 B壓控電壓源型器件 C壓控電流源型器件 3、將二極管視為理想開關(guān)。是指其導(dǎo)通時(shí)_。A.等效為高值電阻，截止時(shí)等效為低值電阻 B.

3、等效為零值電阻，截止時(shí)等效為開路 C.等效為零值電流源，截止時(shí)等效為零值電壓源 4、CMOS傳輸門是由NMOS管和PMOS管_連接而成。A. 交叉耦合 B串聯(lián) C并聯(lián) 5、“或”運(yùn)算和“異或”運(yùn)算相比，在它們的兩個(gè)輸入為_組合下，其結(jié)果是不同的。A兩個(gè)輸入皆為1 B兩個(gè)輸入皆為0 C兩個(gè)輸入中一個(gè)為0、另一個(gè)為1 6、在求一個(gè)函數(shù)的對(duì)偶函數(shù)時(shí)，需要進(jìn)行_互換。A“邏輯乘”和“邏輯加” B“正邏輯”和“負(fù)邏輯” C“原變量”和“反變量” 7、TTL與非門扇出系數(shù)的大小反映了與非門_能力的大小。A抗干擾； B帶負(fù)載； C 工作速度 8、多路選擇器的功能 。A. 必定有地址端和數(shù)據(jù)端 B. 必定有數(shù)

4、據(jù)端，而不一定有地址端 C. 必定有地址端，而不一定有數(shù)據(jù)端 9、對(duì)組合電路設(shè)計(jì)的目的是為了_。A由真值表得到卡諾圖 B由真值表得到邏輯電路圖 C由邏輯電路圖得到真值表 10、互斥編碼器_。A.輸入端只能有一個(gè)信號(hào)有效 B.輸出端只能有一個(gè)信號(hào)有效 C.輸出端給出優(yōu)先權(quán)最高的那個(gè)輸入端的代碼 得分 評(píng)卷人 三、簡(jiǎn)述題（每小題10分，共20分） 1、寫出求邏輯函數(shù)F對(duì)偶函數(shù)的規(guī)則。若某邏輯函數(shù)，寫出的對(duì)偶函數(shù)表達(dá)式。2、JK觸發(fā)器，當(dāng)其現(xiàn)態(tài)Qn分別為0和1兩種狀態(tài)時(shí)，根據(jù)輸入J、K的不同輸入狀態(tài)，試描述其次態(tài)Qn+1所處的狀態(tài)。得分 評(píng)卷人 四、分析、計(jì)算題（本題共20分） 1 在圖4-1電路中

5、，已知R1=50W、R2=100W；電源電壓Us=10V、Is=2A。求支路電壓U的數(shù)值。圖4-1 2、（10分）二進(jìn)制計(jì)數(shù)器74LS161的功能表如表1所示；由74LS161組成的計(jì)數(shù)電路，如圖4-2所示。工作狀態(tài) 0 1 0 1 1 1 1 1 0 0 1 0 清 零 預(yù) 置 數(shù) 保 持 保 持 計(jì) 數(shù) 表1 圖4-2 要求（1）畫出Q3Q2Q1Q0的狀態(tài)轉(zhuǎn)換圖； （2）電路在進(jìn)行穩(wěn)定的計(jì)數(shù)功能后（一個(gè)循環(huán)計(jì)數(shù)過程之后）分析可實(shí)現(xiàn)幾進(jìn)制計(jì)數(shù)器功能。福建廣播電視大學(xué)20122013學(xué)年度第二學(xué)期補(bǔ)修考試 計(jì)算機(jī)電路基礎(chǔ)（1）模擬試題參考答案 2013、07 一、填空題（每空2分，共30分）

6、1、 80W 2、 伏安 3、 反 4、 低 5、 來自低位的進(jìn)位信號(hào) 6、 11 7、 高阻 8、低 9、沒有 10、4 11、16 12、設(shè)計(jì) 13、保存 14、兩個(gè) 15、不可編 二、選擇題（每小題3分，共30分） 1B 2C 3 B 4.C 5、A 6、C 7、B 8、A 9、B 10、A 三、簡(jiǎn)答題（每小題10分，共20分） 1、寫出求邏輯函數(shù)F對(duì)偶函數(shù)的規(guī)則。若某邏輯函數(shù)，寫出的對(duì)偶函數(shù)表達(dá)式。答： 對(duì)偶規(guī)則指出：對(duì)于任意一個(gè)函數(shù)式，如果將式中的所有的“”換成“+”，“+” 換成“”，“0”換成“1”，“1”換成“0”，就得到一個(gè)新的函數(shù)式F，F(xiàn)和F互為對(duì)偶式。2、JK觸發(fā)器，當(dāng)其

7、現(xiàn)態(tài)Qn分別為0和1兩種狀態(tài)時(shí)，根據(jù)輸入J、K的不同輸入狀態(tài)，試描述其次態(tài)Qn+1所處的狀態(tài)。答 四、分析計(jì)算題（共20分） 1 在圖2電路中，已知R1=50W、R2=100W；電源電壓Us=10V、Is=2A。求支路電壓U的數(shù)值。圖2 解 用疊加定理（解法不唯一）： U= -10100/(50+100)= -6.67V (分壓) U250/(100+50)100=66.67V （分流） U=U+U=60V （10分） 2、（10分）二進(jìn)制計(jì)數(shù)器74LS161的功能表如表1所示；由74LS161組成的計(jì)數(shù)電路，如圖4-2所示。表1 74LS161的功能表 工作狀態(tài) 0 1 0 1 1 1 1

8、1 0 0 1 0 清 零 預(yù) 置 數(shù) 保 持 保 持 計(jì) 數(shù) 圖4-2 要求（1）畫出Q3Q2Q1Q0的狀態(tài)轉(zhuǎn)換圖； （2）電路在進(jìn)行穩(wěn)定的計(jì)數(shù)功能后（一個(gè)循環(huán)計(jì)數(shù)過程之后）分析可實(shí)現(xiàn)幾進(jìn)制計(jì)數(shù)器功能。答：（1）狀態(tài)轉(zhuǎn)換圖如下 （2）根據(jù)狀態(tài)轉(zhuǎn)換圖可知，該電路可實(shí)現(xiàn)11進(jìn)制計(jì)數(shù)功能。請(qǐng)您刪除一下內(nèi)容，O(_)O謝謝！2015年中央電大期末復(fù)習(xí)考試小抄大全，電大期末考試必備小抄，電大考試必過小抄After earning his spurs in the kitchens of The Westin, The Sheraton, Sens on the Bund, and a sprinkli

9、ng 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 Mansionsstalwart. “Its certainly a

10、 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 its a great opportunity to learn how a business operates across the board.“ It was a task that ma

11、nagement 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 CPKs China debut. “For sure it was a big step, and unlike all their other Asia opera

12、tions 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 creati

13、ng “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

14、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 over

15、looked 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

16、, as in CPKs 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 hasnt been easy for any of the tenants here,“ adds Simpson. “Were planning a third outlet in the city

17、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

18、 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

19、 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 hei

20、ght 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 fam

21、ous hot chocolate, known as LAfricain, is a luxurious mixture of four types of cocoa beans imported from Africa, blended in Paris and then shipped to Shanghai. Its 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 m

22、akes 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 diff

23、erent textures but also various flavors of sweetness. The dessert has maintained its popularity for a century, even in a country like France, perhaps the worlds most competitive place for desserts. A much overlooked pairing, is the Paris-New York choux pastry and N226 chocolate flavored tea. The cho

24、ux 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 li

25、ttle 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. Its generously served at

26、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 dont actually need the toast for crunchiness. This is the season for high teas, with dainty cups of fine china and l

27、ittle 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 sho

28、pping. 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 e

29、dge 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

30、 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 Shan

31、g-Xi, has scored a winner again. Sweet prawns and aromatic truffles whats 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, n

32、utty morsel is so easy to eat youll 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 birds 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