更多"Why does Mr. Govind visit the docto"的相关试题:
[单项选择]Why does Mr. Govind visit the doctor earlier than usual
Why does Mr. Govind visit the doctor earlier than usual
A.Because he is suffering greatly. B.Because he feels more painful.
C.Because he has no appetite to eat. D.Because he must go for a dinner later.
A. Because he is suffering greatly.
B. Because he feels more painful.
C. Because he has no appetite to eat.
D. Because he must go for a dinner later.
[单项选择]Why does the doctor suggest the man go to the university health center
A. Physical examinations are given free there.
B. He can get an influenza vaccination there.
C. He’ll be able to get a prescription for medication there.
D. He’ll find literature on nutrition there.
[单项选择]
Why does the woman like Luxor better than Cairo [A] Because it is a little town. [B] Because it is free from pollution and good for shopping. [C] Because it is convenient for shopping.
[单项选择]
{$mediaurl}Why does the woman visit the man
A. To pick up a letter of approval for studying abroad.
B. To ask for assistance with changing her major.
C. To receive advice on how to learn a foreign language.
D. To get information on study-abroad opportunities.
[填空题]Why does cream go bad faster than butter Some researchers think that 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 much the same (36) , so why cream should sour much faster has been a (37) . Both are emulsions — tiny globules of one liquid evenly (38) throughout another. The difference lies in what’s in the globules and what’s in the surrounding. In cream, fatty globules (39) about in a sea of water. In butter, globules of a watery (40) 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 (41) . This means that in cream, the bacteria are free to grow throughout the mixture. When the situation is (42) , the bacteria are locked away in (43) buried deep in the sea of fat. (44) .They also slowly
[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