電大經(jīng)濟(jì)數(shù)學(xué)基礎(chǔ)3（15春）期末考試試題參考

1、第 PAGE11 頁 共 NUMPAGES11 頁電大經(jīng)濟(jì)數(shù)學(xué)基礎(chǔ)3（15春）期末考試試題參考電大經(jīng)濟(jì)數(shù)學(xué)基礎(chǔ)3（15春）模擬試題 一、單項(xiàng)選擇題（每小題3分，共15分）。1、下列各組數(shù)中，（ ）能作為一組數(shù)據(jù)進(jìn)行加權(quán)平均的“權(quán)”。A. B. C. D. 2、擲兩顆均勻的骰子，事件“點(diǎn)數(shù)之和為3”的概率是（ ） A B C D 3、設(shè)隨機(jī)變量,則（ ）N（0，1）。A B C D 4、設(shè)是來自正態(tài)總體N的容量為2的樣本其中為未知參數(shù)，以下關(guān)于的估計(jì)中，只有（ ）是的無偏估計(jì)。A.；B.；C.；D. 5、對正態(tài)總體方差的假設(shè)檢驗(yàn)用（ ）。AU檢驗(yàn)法 Bt檢驗(yàn)法 C檢驗(yàn)法 DF檢驗(yàn)法 二、填空題（

2、每小題3分，共15分）。1、設(shè)一組試驗(yàn)數(shù)據(jù)為7.3，7.8，8.0，7.6，7.5，則它們的均值是（ ），中位數(shù)是（ ），極差是（ ）。2、這只大猩猩能活50年是（ ）事件。（選填必然、不可能、隨機(jī)）。3、隨機(jī)變量_的分布函數(shù)F（_）是事件（ ）的概率。4、從1到9這9個數(shù)中任意抽出1個數(shù)，抽到奇數(shù)的概率為（ ）。5、對總體_f（_；）的未知參數(shù)的有關(guān)命題進(jìn)行檢驗(yàn)，屬于（ ）問題。三、是非判斷題（每小題3分，共15分）。對的打“”，錯的打“” 1、調(diào)查數(shù)據(jù)都是樣本數(shù)據(jù)，也即樣本值。（ ）2、從1到10這10個數(shù)中任意抽出1個數(shù)，抽到小于5的概率為。（ ）3、設(shè)隨機(jī)變量_服從區(qū)間2，5上的均勻分

3、布，則E（_）=3.5。（ ）4、總體參數(shù)的無偏估計(jì)量是唯一的。（ ）5、5、設(shè)50個產(chǎn)品中有20個一級品，30個二級品，從中任取2個，所取2個全為一級品的概率為0.1551。（ ）四、解答題。（共55分）1、某公司制定下一年計(jì)劃時，由A、B、C、D、E五人預(yù)測下年度的銷售量（單位t），分別為1300，1250，120_，1230，1280。如果考慮到每人在人公司的地位和作用，以及不同的業(yè)務(wù)水平，分別給予不同的權(quán)重，若A、B的權(quán)各為30%，C、D的權(quán)各為10%，E的權(quán)為20%，求下年度銷售量的預(yù)測值及方差、標(biāo)準(zhǔn)差。（15分）2、設(shè)，求(1)（2）,（3）。其中查表得，（15分）3、甲、乙、丙三

4、個工人生產(chǎn)同一種產(chǎn)品，產(chǎn)量分別占總產(chǎn)量的，各個工人的產(chǎn)品一級品率分別為95%,80%,90%,。將他們生產(chǎn)的產(chǎn)品混合后從中隨機(jī)抽出一件，問該產(chǎn)品為一級品的概率。（10分）4、已知總體，樣本容量，求樣本均值與總體均值之差的絕對值大于3的概率。其中 （15分) 請您刪除一下內(nèi)容，O(_)O謝謝！20_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 sprinkling of other top

5、-notch venues, Simpson Lu fi nally got the chance to bee his own boss in November 2022.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 responsibility to b

6、e 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 e_le, these jobs are strictly demarcated, so its a great opportunity to learn how a business operates across the board.“ It was a task that management back in sunny C

7、alifornia evidently felt he was ready for, and a vote of confi dence from a pany 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 operations that are franchises, t

8、hey 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

9、 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 formulate

10、d to plement 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 F

11、u_ing Park over the road. The pany 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 CPKs second outlet in the popu

12、lar 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 in 20_, and we will probably choose a s

13、hopping mall again because of the better foot traffic.“ The tearooms once frequented by Coco Chanel and Marcel Proust are upping sticks and ing to Shanghai, _u Junqian visits the Parisian outpost with sweet treats.One thing the century-old Parisian tearoom Angelina has shown is that legendary fashio

14、n 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

15、 ambience, efficient service, and beautiful, forting 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,

16、for e_le, are e_actly 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 LAfricain, is a lu_urious

17、mi_ture 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 makes a light, but equally gratifying contrast.It is als

18、o 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 te_tures but also various flavors of sweetness.The d

19、essert has maintained its popularity for a century, even in a country like France, perhaps the worlds most petitive place for desserts.A much overlooked pairing, is the Paris-New York chou_ pastry and N226 chocolate flavored tea.The chou_ pastry is a mouthful of airy pecan-flavored whipped cream, wh

20、ile 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 al

21、so served at the tearoom, “a hub of many cultures“ and takes in “a mi_ 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 the size and shape of a toast, while the actual brioche toast is bak

22、ed 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 little pastries that appeal to both visual and physical appetites.But th

23、ere is one high tea with a difference, and Pauline D.Loh finds out just e_actly 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 selecti

24、on 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

25、at Shang-_i at the Four Seasons Hotel Pudong has just the right elements.It is a pering meal, with touches of lu_ury 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, bu

26、t 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-_i, has scored a winner again.Sweet prawns and aromatic truffles whats not to love

27、? His masterful craftsmanship is e_hibited 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 youll probably reach straight for another.My favorite is

28、 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 birds nest its the ingredient that gilds the lily, since it is supposed to nourish and nurture a perfect ple_ion.For tho