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电大经济数学基础3（15春）模拟试题

一、单项选择题（每小题3分，共15分）。

1、下列各组数中，（ ）能作为一组数据x1,x2,x3,x4进行加权平均的“权”。 A.

11111111111111,,, B. ,,0, C. ,,?, D. ,,1, 42126326321263261111 B． C． D．

18121136N?a,d2??d?0?,则（ ）～N（0，1）。

2、掷两颗均匀的骰子，事件“点数之和为3”的概率是（ ）． A．

3、设随机变量XA．Z?dX?a B．Z?d2?X?a? C．Z?X?aX?aZ? D． 2dd4、设x1,x2是来自正态总体N??,1?的容量为2的样本，其中?为未知参数，以下关于?的估计中，只有（ ）是?的无偏估计。

A. 2x?4x； B. 1x?2x； C. 3x?1x； D. 2x?3x

12121212334444555、对正态总体方差的假设检验用（ ）。

A．U检验法 B．t检验法 C．?检验法 D．F检验法 二、填空题（每小题3分，共15分）。 1、设一组试验数据为7.3，7.8，8.0，7.6，7.5，则它们的均值是（ ），中位数是（ ），极差是（ ）。 2、这只大猩猩能活50年是（ ）事件。（选填必然、不可能、随机）。 3、随机变量X的分布函数F（x）是事件（ ）的概率。

4、从1到9这9个数中任意抽出1个数，抽到奇数的概率为（ ）。 5、对总体X～f（x；?）的未知参数?的有关命题进行检验，属于（ ）问题。 三、是非判断题（每小题3分，共15分）。对的打“√”，错的打“×” 1、调查数据都是样本数据，也即样本值。（ ） 2、从1到10这10个数中任意抽出1个数，抽到小于5的概率为

25。（ ） 93、设随机变量X服从区间[2，5]上的均匀分布，则E（X）=3.5。（ ） 4、总体参数的无偏估计量是唯一的。（ ） 5、5、设50个产品中有20个一级品，30个二级品，从中任取2个，所取2个全为一级品的概率为0.1551。（ ） 四、解答题。（共55分）

1、某公司制定下一年计划时，由A、B、C、D、E五人预测下年度的销售量（单位t），分别为1300，1250，1200，1230，1280。如果考虑到每人在人公司的地位和作用，以及不同的业务水平，分别给予不同的权重，若A、B的权各为30%，C、D的权各为10%，E的权为20%，求下年度销售量的预测值及方差、标准差。（15分）

2、设XN?0,1?，求(1)P(X?1.23),（2）P(X?2.08),（3）P(2.15?X?5.12)。其中查表得

??2.08??0.9812，??2.15??0.9482，??5.12??1（15分）

3、甲、乙、丙三个工人生产同一种产品，产量分别占总产量的

214,,，各个工人的产品一级品率分别为93995%,80%,90%,。将他们生产的产品混合后从中随机抽出一件，问该产品为一级品的概率。（10分）

4、已知总体XN?80,400?，样本容量n?100，求样本均值与总体均值之差的绝对值大于3的概率。其中

?3?????0.9332 （15分) ?2?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. \o manage the rest of the restaurant as well,\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. \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 \hearth-baked pizzas\a slice of PR blurb that Simpson insists lives up to the hype. \are very innovative,\he says. \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. \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,\planning a third outlet in the city in 2015, and we will probably choose a shopping mall again because of the better foot traffic.\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 \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, \of many cultures\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.