John kept long hair because ______.

A、icing of the automatic controls B、embrittlement of some parts of the automatic controls C、sludge in the lubricating oil D、all of the above

A . 皋尔的毛发粗短，胳膊硕长，有点像大猩猩。 B . 噶伊尔留的头发粗短坚硬，手臂长得像大猩猩。 C . 高尔的头发短而硬，胳膊粗壮如猩猩一般。 D . 格尔的毛发又粗又短，还长着大猩猩似的长胳膊。

A . wear on the towline is equalized B . weight of the towline increases the towing force C . dip in the towline absorbs shock loads D . danger of overriding is reduced

A . I am happy B . It's a pleasure C . I am sorry D . I am welcome

A . a helment B . safety cap C . an ear plug D . face mask

A . waiting B . wait C . waited D . to wait

A．deviated B．aroused C．absorbed D．derived

A．the hair wasn't funny B．John didn't like jokes about his hair and they were afraid of him C．John was big and strong

A．his parents do not like the country. B．his father has to be close to his work. C．his parents both come from the city.

A．has desired for B．had desired to C．is dying to D．has been dying to

A、remembers B、recalls C、reminds D、suggests

A．they are more sensible to what's wrong than men B．they are more sensitive to what's important in the long run than men C．they are more sagacious to wrongdoings than men D．they are more intelligent than men in some areas

Food which is kept too long decays because it is attacked by yeasts (酵母菌), moulds (霉) and bacteria (细菌). The canning process, however, seals the product in a container so that no infection can reach it, and then it is sterilized (消毒) by heat. Heat sterilization destroys all infectious present in food inside the can. No chemical preservatives are necessary, and properly canned food does not deteriorate during storage. Today vegetables, fish, fruit, meat and beer are canned in enormous quantifies. Foods that were previously seasonal may now be eaten at any time, and strange foods are available far from the countries where they are grown. The profitable crops many farmers now produce often depend on the proximity (邻近) of a canning factory. The first stage in the canning process is the preparation of the raw food. Diseased and waste portions are thrown away; meat and fish are cleaned and trimmed; fruit and vegetables washed and graded for size. The jobs are principally done by machine The next stage, for vegetables only, is blanching. This is immersion (浸洗) in very hot or boiling water for a short time to remove air and soften the vegetable. This makes it easier to pack into cans for sterilization. Some packing machines fill up to 400 cans a minute. Fruit, fish and meat are packed mw and cold into cans, and then all the air is removed. When the cans are sealed, the pressure inside each can is only about half the pressure of the outside air. This is "vacuum" packing. During the sterilization process which follows, the cans are subjected to steam or boiling water, with the temperature and duration varying according to the type of food. Cans of fruit, for example, take only 5-10 minutes in boiling water, while meat and fish are cooked at higher temperature for longer periods. After sterilization, the cans are cooled quickly to 32℃, to prevent the contents from becoming too soft. The final stage before dispatch to the wholesale or retail grocer is labeling, and packing the tins into boxes. Nowadays, however, labeling is often printed on in advance by the can maker and no paper labels are then required. Food deteriorates during storage because ______. A．necessary chemical preservatives are totally absent from it B．it is infected with yeasts, moulds and bacteria C．heat sterilization destroys infections present in it D．it isn't fit for storage

A．Follow me,please B．There is a table for you now． C．Sorry to have kept you waiting for so long, sir． D．One table is available now, come h E．

A、I’m sad B、I don’t care C、That’s all right. There’s no hurry D、No, not at all

A．can; may B．may; need C．can; must D．must; need