[单项选择]In some countries, （　） is called "equality" does not really mean equal rights for all people.
A. which
B. one
C. that
D. what

[单项选择]In some countries, ______ is called equality does not really mean equal rights for all people.


A. which
B. one
C. that
D. what

[单项选择]In some countries,（）is called "equality" does not really .mean equal rights for all its people.
A. what
B. whether
C. that
D. one

[单项选择]In some countries,（）is called "equality" floes not really mean equal rights for all people.
A. which
B. that
C. what
D. one

[单项选择]In some countries _______ is called "equality" does not really mean equal rights for all people.
A. which
B. what
C. that
D. one

[单项选择]The fact that he has made a serious mistake does not （）your treating him that way.
A. justify
B. prove
C. verify
D. agree

[单项选择]We may infer that the writer of the article does not favor ______.

[单项选择]A word with several meanings is called a(n) ______.


A. abnormal word
B. polysemous word
C. synonymous word
D. None of the above

[单项选择]You ______ take your tools in case some machines need repairing.
A. had better
B. would rather
C. would better
D. had rather

[单项选择]How does the tool called an awl play a part in the story

[填空题]For whom does the last paragraph pose some moral dilemmas

[单项选择]Why does the author suggest that some people are urged to defer in discussions of international research


A. Because there is a lack of equality between the relevant parties.
B. Because of pressure from the local communities.
C. Because of pressure from the international community.
D. Because there is a temptation to think in their own favor.

[单项选择] Why does cream go bad faster than butter Some researchers think they have the answer, and it comes down to the structure of the food, not its chemical composition — a finding that could help rid some processed foods of chemical preservatives. Cream and butter contain pretty much the same substances, so why cream should sour much faster has been a mystery. Both are emulsions — tiny globules (小球) of one liquid evenly distributed throughout another. The difference lies in what’’s in the globules and what’’s in the surrounding liquid, says Brocklehurst, who led the investigation. In cream, fatty globules drift about in a sea of water. In butter, globules of a watery solution are locked away in a sea of fat. The bacteria which make the food go bad prefer to live in the watery regions of the mixture. "This means that in cream, the bacteria are free to grow throughout the mixture," he says. When the situation is reversed, the bacteria are locked away in compartments (密封仓)
A. it suggested a way to keep some foods fresh without preservatives
B. it discovered tiny globules in both cream and butter
C. it revealed the secret of how bacteria multiply in cream and butter
D. it found that cream and butter share the same chemical composition

[单项选择]Why does cream go bad faster than butter Some researchers think they find the answer, and it comes down to the structure of the food, not its chemical composition—a finding that could help rid some processed foods of chemical preservatives. Cream and butter contain pretty much the same substances, so why cream should sour much faster has been a mystery. Both are emulsions—tiny globules (小球) of one liquid evenly distributed throughout another. "The difference lies in what’’s in the globules and what’’s in the surrounding liquid", says Brocklehurst, who led the investigation. In cream, fatty globules drift about in a sea of water. In butter, globules of a watery solution are locked away in a sea of fat. The bacteria which make the food go bad prefer to live in the watery regions of the mixture. "This means that in cream, the bacteria are free to grow throughout the mixture", he says. When the situation is reversed, the bacteria are locked away in compartments (密封舱) buried deep
A. by varying its chemical composition
B. by turning it into a solid lump
C. while keeping its structure unchanged
D. while retaining its liquid form