Abby is a 46 years old man who was diagnosed as liver cirrhosis. 2 days after admission, he occurred hematemesis suddenly. It means that the volume of blood of his stomach is ( )

A . terms B . points C . outlooks D . definitio

A . Right B . Wrong C . Not mentioned

A. 在老年人生命中的最后一段日子里，通常有一顿家庭餐。 B. 在即将过去的一年中的最后一天，会有一次家庭聚餐。 C. 在过去的日子里，经常有家庭聚餐。

A．She is 57 years old. B．She is 53 years old. C．She is 54 years old.

A．He"s sure the new chef is better. B．He wonders whether the new chef is an improvement. C．He hopes the new chef will stay longer. D．He"s going to see the new chef tonight.

Alan is a 23-year old student at Upper State College.He earned $4,400 at a summer job. I.Because he earns over $4,150 he is not a dependent of his parents II.His parents can claim a $500 family tax credit for Alan as a dependent.() A、Only statement I is correct B、Only statement II is correct C、Both statements are correct D、Neither statement is correct

A．an B．a C．the

Mary Lou is a 22-year old student at Wilson College.She earned $4,300 at a summer job, which is less than half of her support.I.Mary Lou can claim a $500 family tax credit for herself even if her parents claim a $500 family tax credit as a dependent.II.Because Mary Lou is a full-time college student, and she provides less than half of her own support, her parents can claim a $500 family tax credit because she is their dependent.() A、Only statement I is correct B、Only statement II is correct C、Both statements are correct D、Neither statement is correct

听力原文：Interviewer: With us today is Steve Thomas, a 23 year-old chef who delights TV audiences with his imaginative cooking programme. Steve, what's the secret of your success？ Steve: Well, I think I'm different from other TV chefs in that I want people to see how I prepare a dish from the word go, so I don't present them with a dish that's half prepared already. If anything should go wrong during the programme, know, suppose something gets burned, well, that's part of the experience. When they try preparing it themselves, then they'll see the beauty of the finished product, but not on the screen. Interviewer: So how did you come to get your own TV series？ Steve: I was working in a restaurant called the Gala in December last year when they came to make a documentary about the place. I didn't even look at the camera.I was too busy making pasta and cooking fish. But the producer spotted me and the following week they phoned me to offer me a job... The Gala owner wished me all the best and let me go without a complaint. Interviewer: Wow!! Now, is it true that you come from a family of cooks？ Steve: Well, you could say that ... I started cooking at the age of eight. My mum and dad have a restaurant and Dad used to do all the cooking back then. My mum was too busy looking after us ... Dad insisted that if I wanted some money, I should work for it. And it seemed a lot more interesting to help out in the kitchen and see how things were made than to earn my money washing Dad's car ... Interviewer: You attended a catering course at college. How did you like that？ Steve: At school I wasn't very good at anything much. At that time, my mind wasn't on anything other than cooking. I found sitting in a classroom trying to pay attention to things very very trying. I managed to get to college though and there I was fine, because when it came to the actual cooking, I knew what I was doing. I realised that a bit of academic work didn't do you any harm either and I found it much easier when I was interested in the subject, and so I've no regrets, really. Interviewer: And now you have a TV programme and several cooks working under your orders. How do you get on with them？ Steve: Oh, I love working with them. But on my programme everyone has to be really special. They need to have gone through college training before they even apply for the job. I suppose the problem is that fairly frequently I tend to raise my voice if they don't work emciently ... but I'm just as likely to praise them if they do well ... What I say to them is, you want the audience to say we are the best, so we need to make a special effort ... Interviewer: Is there any chef celebrity that you admire especially？ Steve: I definitely think that Ron Bell is the best, and I'm pleased that he's now got his own food column in a newspaper. I had the great privilege of working with him for a while. What's so special about him is that he's always been enthusiastic about using ingredients that come from the area where he works ... For example the fish of the day would be the catch from the river close to his restaurant. He's been criticised for sticking to old-fashioned recipes, maybe that's a weakness, but I think that's his decision ... Interviewer: I heard that you are also going to write a book. Steve: Yes, I’m writing it at the moment. It may disappoint readers who expect a lot of glossy pictures, as most cookbooks nowadays seem to be things to look at rather than read ... I've gone for a style. that may be less attractive with fewer colour pictures but it will be more useful for most types of reader. What I say in my book is that we must remember the success of a meal does not depend on how it looks ... it's what it tastes like and the company of the friends you'll share it with that matters ... Interviewer: Well, thank you, Steve, I look forward to trying some rec A．the process of cooking. B．amusing incidents. C．attractively presented dishes.

IamLisa.Ihaveabigfamily.Thisoldmanismygrandpa.Thatoldladyismygrandma.Sheisoneyearolderthanmygrandpa.Theyhavetwokids.TheyareSamandAmy.Amyismymother.TomisSam’sson.Tomissixyearsold.Iamtenyearsold.Welikeplayingtogether. (1)(判断题)GrandmaisolderthanGrandpa. (1)(判断题)SamisAmy’sbrother. (1)(判断题)TomisAmy’sson. (1)(判断题)IamSam’sniece. (1)(判断题)TomisfouryearsolderthanIam.

A、 One / one / nother B、 Another/ another / the other C、 One/ another/ the other

A．Since B．For C．Although D．Owing to

A．February 10 of the next year B．February 14 of the next year C．December 10 of the same year D．December 14 of the same year E．February 16 of the next year

A．Systolic thrills in the second intercostal space close to the right sternal border B．Holosystolic apical murmurs C．Apical rumbling diastolic murmurs D．Diastolic murmurs in the third intercostal space close to the left sternal border E．Systolic murmurs in the third intercostal space close to the left sternal border