更多"Ice Cores are only useful for givin"的相关试题:
[填空题]Ice Cores are only useful for giving us information about the current weather conditions.
[单项选择]Analysis of ice cores drilled from the glaciers of the Tibetan plateau shows that the region is warmer now than any other time since the so-called "Holocene maximum", between 6,000 and 8,000 years ago. And the temperatures in central China during the past 50 years were a full degree Celsius warmer than those of the previous 50 years. The results are important because computer simulations show that central Asia is likely to be the first place where significant global warming due to the greenhouse effect will show up.
Lonnie Thompson and his colleagues from Ohio State University have been working with researchers from Chinese Academy of Science and the University of Copenhagen. They drilled the ice cores from the large ice cap which lies high on the Tibetan plateau, south of the Gobi desert. The cores provide a record extending back well into the time of the latest ice age, and perhaps beyond 100,000 years ago. Such ice cores yield information about past climates in two ways—fr
A. central Asian continent will affect the global climate
B. central Asian will become one of the wannest regions in the world
C. greenhouse effect will affect the climate in central Asia first
D. greenhouse effect will have a strongest effect on the central Asian climate
[填空题]Weather stations can not only tell us about wind speed, but also about rainfall.
[单项选择]History is （ ） a subject that not only let us know something in history; it also tells us a lot of truth.
A. not more than
B. less than
C. more than
D. no more than
[填空题]How Ice Cream Works
The US ice cream industry sells about a million gallons of ice cream each year, dispensing cones, gallons, pints, sundaes and other desserts through grocery stores and ice cream shops. In fact, eight percent of all the milk produced in the US ends up in a frozen dairy product.
Ice Cream or Frozen Dessert
Not just any frozen treat can be called ice cream. In fact, the US Department of Agriculture has specific rules that define what can and can’t be labeled "ice cream". To bear the "Meets USDA Ingredient Standard for Ice Cream" stamp, it has to contain at least 10 percent milk fat, and a minimum of six percent non-fat milk solids. A gallon has to weigh at
least 4.5 pounds.
The range of milk fat (sometimes referred to as butter fat) used in ice cream can go from the minimum 10 percent to a maximum of about 16 percent. Most premium ice creams use 14 percent milk fat. Higher fat content leads to better, richer taste and a creamier text
