更多"______ does Mr Robinson go to Londo"的相关试题:
[单项选择]"______does Mr. Johnson go to London on business " "At least once a month."
A. How many
B. How long
C. How often
D. How
[单项选择]Which items does Mr Garcia consider necessary
A. Kitchen utensils, washing machine, Internet connection.
B. Washing machine, Internet connection, TV.
C. DVD player, TV, Internet connection.
D. Shower, TV, washing machine.
[单项选择]What does Mr. Kashyap think of the NDA
A. B．He feels people nowhere have confidence in the ND
B. D．He believes other alliance or party can do better than the ND
[单项选择]Why does Mr. Smith never do any housework
[单项选择]Why does Mr. Smith never de any housework
[单项选择]What does Mr Dale have to say about financing the company's plans A. Dalehouse has already arranged loans to help with the finance. B. Dalehouse has enough money to finance its plans without help. C. Dalehouse will need help from the banks.
[单项选择]What does Mr Dale say about problems caused by expansion A. There have only been minor problems. B. There will be fewer problems in the future. C. There have been very few problems.
[单项选择]What does Mr Dale say about the company's employees A. Most of them have worked for Dalehouse since it started,. B. Most of them have enjoyed being in a growing company. C. Many of them have seen the company develop quickly.
[单项选择]What does Mr．Leonard expect from those low-testing students
A. The highest scores
B. The best behaviour.
C. Respectfulness and discipline
D. Willingness to learn by themselves.
[单项选择]Why does Mr. Green feel a cold wind hit him in the face
A. He opens the window for some fresh air.
B. He breaks the window.
C. He is near the door.
D. The window is broken.
[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 bact
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
