题目内容
（请给出正确答案）
In ice of higher concentrations ______ is not one of the basic applying rules．
A.keep moving
B.try to work with the ice movement，and not against it
C.excessive speed means ice damage
D.use full astern as often as possible
简答题官方参考答案
（由简答题聘请的专业题库老师提供的解答）
更多“In ice of higher concentrations ______ is not one of the basic applying rules．A.keep movin”相关的问题
A.a; the
B.the; x
C.a; x
D.x; the
A．seawater
B．surrounding water
C．the salt in the water
D．the water
听力原文： Ice dancing developed from ballroom dancing, particularly the waltz, and was very popular in the early 1900s. It requires well-trained, exact footwork; conformity with one another's steps; and a keen sense of timing and rhythm. Ice dancing differs from pairs skating in that ice dancers are restricted to lifts no higher than the man's shoulders and there are no jumps. One skate must be on the ice at all times.
Ice dancing competitions are made up of three principal parts as following.
The first part to perform. is compulsories. Partners must perform. two dances selected by the ISU, for example, waltz, tango, or polka. It involves set patterns in which dancers perform. and repeat steps at certain points around the arena. Although the steps are predetermined, dancers are encouraged to interpret them for artistic charming. Each dance counts for 15 percent of a pair's final score.
The original dance, formerly known as the original set pattern dance, requires skaters to design their own performance to their choice of music, set to a speed and rhythm previously announced by the ISU. It counts for 35 per cent of the final score, and skaters receive marks for composition and presentation.
In the free dance, the partners perform. a dance to music of their choice. They are given marks for presentation and style. as well as for technical value. This dance counts for 50 percent of the final score.
(30)
A．Ice dancing requires exact footwork and a keen sense of music.
B．Partner shouldn't be raised too high or jump during ice dancing.
C．Ice dancing needs conformity with each other and jump.
D．Partner should be lift higher and the other be on the ice all the times.
The salt concentration in the liquid water of Lake Vida__________．
A．is found to be a great deal higher than that of seawater
B．was of little scientific value
C．may be older than that collected below 39 sheet of ice
D．might have come from Mars
E．is to collect some briny lake water for analysis
F．may return to life sooner than microbes frozen in the surface ice．
How Ice Cream Works
The U.S. 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 U.S. 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 U.S. 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 texture. Ice cream makers don't go higher than 16 percent because it would be costly and very high in calories. An ice cream with this much milk fat would also taste so rich that people would probably eat it in smaller amounts, which would be bad news for people who sell ice cream for a living.
Other frozen desserts, such as sorbets (果汁冰糕), low-fat ice cream, and frozen yogurt, are not technically ice cream at all. Frozen custard is ice cream that has at least 1.4 percent egg yolk solids, and "soft serve" can be any frozen milk-based dessert that has not gone through the hardening process--more on that later.
In terms of specific ingredients, the recipe for ice cream is simple. But in scientific terms, it's complicated stuff. Ice cream is a colloid, a type of emulsion (乳状液). An emulsion is a combination of two substances that don't normally mix together. Instead, one of the substances is dispersed throughout the other. In ice cream, molecules of fat are suspended in a water-sugar- ice structure along with air bubbles. The presence of air means that ice cream is also technically a foam.
In addition to milk fat, non-fat milk solids, sugar, and air, ice cream also contains stabilizers and emulsifiers. Stabilizers help hold the air bubble structure together and give the ice cream a better texture. Although gelatin(凝胶) was originally used as a stabilizer, xanthan gum, guar gum, and other compounds are used today. Emulsifiers keep the ice cream smooth and aid the distribution of the fat molecules throughout the colloid. Egg yolks were once used, but ice cream manufacturers now tend to use other chemical compounds. These stabilizers and emulsifiers make up a very small proportion (less than one percent) of the ice cream.
Making Ice Cream
Whether it's being made in your kitchen with a hand crank, at a local homemade ice cream shop with a stand-alone ice cream maker, or in a factory that cranks out thousands of gallons of ice cream every day, the process of making ice cream is basically the same. The only difference is the scale of the operation.
First, you need ice cream mix. You can buy commercially made ice cream mix that is set to a certain milk fat content. Ice cream factories usually make their own mix by combining milk, cream and sugar in a 3,000 gallon vat, with the proportions and mixing controlled by computers. The mix is then pasteurized (用巴氏法灭菌 ), or heated, to kill any harmful bacteria. If you were to make your own mix at home, you could pasteurize it by cooking it in a double boiler, or use an egg substitute or pasteurized egg product. This step is important, because otherwise people who eat your homemade ice cream could get sick due to salmonella contamination. According to the Centers for Disease Control, those most at risk include the elderly, very young children, and people with compromised immune systems.
The next step in product
A．Y
B．N
C．NG
How Ice Cream Works
The U.S. 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 U.S. 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 U.S. Department of Agriculture has specific tales 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 texture. Ice cream makers don't go higher than 16 percent because it would be costly and very high in calories. An ice cream with this much milk fat would also taste so rich that people would probably eat it in smaller amounts, which would be bad news for people who sell ice cream for a living.
Other frozen desserts, such as sorbets (果汁冰糕), low-fat ice cream, and frozen yogurt, are not technically ice cream at all. Frozen custard is ice cream that has at least 1.4 percent egg yolk solids, and "soft serve" can be any frozen milk-based dessert that has net gone through the hardening process--more on that later.
In terms of specific ingredients, the recipe for ice cream is simple. But in scientific terms, it's complicated stuff, lee cream is a colloid, a type of emulsion(乳状液). An emulsion is a combination of two substances that don't normally mix together. Instead, one of the substances is dispersed throughout the other. In ice cream, molecules of fat are suspended in a water-sugar-ice structure along with air bubbles. The presence of air means that ice cream is also technically a foam.
In addition to milk fat, non-fat milk solids, sugar, and air, ice cream also contains stabilizers and emulsifiers. Stabilizers help hold the air bubble structure together and give the ice cream a better texture. Although gelatin(凝胶) was originally used as a stabilizer, xanthan gum, guar gum, and other compounds are used today. Emulsifiers keep the ice cream smooth and aid the distribution of the fat molecules throughout the colloid. Egg yolks were once used, but ice cream manufacturers now tend to use other chemical compounds. These stabilizers and emulsifiers make up a very small proportion (less than one percent) of the ice cream.
Making Ice Cream
Whether it's being made in your kitchen with a hand crank, at a local homemade ice cream shop with a stand-alone ice cream maker, or in a factory that cranks out thousands of gallons of ice cream every day, the process of making ice cream is basically the same. The only difference is the scale of the operation.
First, you need ice cream mix. You can buy commercially made ice cream mix that is set to a certain milk fat content, lee cream factories usually make their own mix by combining milk, cream and sugar in a 3,000 gallon vat with the proportions and mixing controlled by computers. The mix is then pasteurized (用巴氏法灭菌), Or heated, to kill any harmful bacteria. If you were to make your own mix at home, you could pasteurize it by cooking it in a double boiler, or use an egg substitute or pasteurized egg product. This step is important, because otherwise people who eat your homemade ice cream could get sick due to salmonella contamination. According to the Centers for Disease Control, those most at risk include the elderly, very young children, and people with compromised immune systems.
The next step in production i
A．Y
B．N
C．NG
Section B
Directions: There are 2 passages in this section. Each passage is followed by some questions or unfinished statements. For each of them there are four choices marked A, B, C and D. You should decide on the best choice.
If the salinity (含盐量) ocean waters is analyzed, it is found to vary only slightly from place to place. Nevertheless, some of these small changes are important. There are three basic processes that cause a change in oceanic salinity. One of these is the subtraction of water from the ocean by means of evaporation--conversion of liquid water to water vapor. In this manner, the salinity is increased, since the salts stay behind. If this is carried to the extreme, of course, white crystals of salt would be left behind.
The opposite of evaporation is precipitation (降水), such as rain, by which water is added to the ocean. Here the ocean is being diluted (稀释) so that the salinity is decreased. This may occur in areas of high rainfall or in coastal regions where rivers flow into the ocean. Thus salinity may be increased by the subtraction of water by evaporation, or decreased by the addition of fresh water by precipitation or runoff (形成地表水部分的降雨).
Normally, in tropical regions where the sun is very strong, the ocean salinity is somewhat higher than it is in other parts of the world where there is not as much evaporation. Similarly, in coastal regions where rivers dilute the sea, salinity is somewhat lower than in other oceanic areas.
A third process by which salinity may be altered is associated with the formation and melting of sea ice. When seawater is frozen, the dissolved materials are left behind. In this manner, seawater directly beneath freshly-formed sea ice has a higher salinity than it did before the ice appeared. Of course, when this ice melts, it will tend to decrease the salinity of the surrounding water.
In the Weddell Sea, off Antarctica, the densest water in the oceans is formed as a result of this freezing process, which increases the salinity of cold water. This heavy water sinks and is found in the deeper portions of the oceans of the world.
The best title of the passage can be _________.
A．Typical Oceans and Their Respective Features
B．The Causes of the Changes in Salinity of Ocean Water
C．Different Oceans Have Different Salinity
D．The Precipitation and Evaporation of Oceans
Section B
Directions: There are 2 passages in this section. Each passage is followed by some questions or unfinished statements. For each of them there are four choices marked A, B, C and D. You should decide on the best choice.
If the salinity(含盐量)of ocean waters is analyzed, it is found to vary only slightly from place to place. Nevertheless, some of these small changes are important. There are three basic processes that cause a change in oceanic salinity. One of these is the subtraction of water from the ocean by means of evaporation—conversion of liquid water to water vapor. In this manner, the salinity is increased, since the salts stay behind. If this is carded to the extreme, of course, white crystals of salt would be left behind.
The opposite of evaporation is precipitation(降水), such as rain, by which water is added to the ocean. Here the ocean is being diluted(稀释)so that the salinity is decreased. This may occur in areas of high rainfall or in coastal regions where rivers flow into the ocean. Thus salinity may be increased by the subtraction of water by evaporation, or decreased by the addition of fresh water by precipitation or runoff(形成地表水部分的降雨).
Normally, in tropical regions where the sun is very strong, the ocean salinity is somewhat higher than it is in other parts of the world where there is not as much evaporation. Similarly, in coastal regions where rivers dilute the sea, salinity is somewhat lower than in other oceanic areas.
A third process by which salinity may be altered is associated with the formation and melting of sea ice. When seawater is frozen, the dissolved materials are left behind. In this manner, seawater directly beneath freshly-formed sea ice has a higher salinity than it did before the ice appeared. Of course, when this ice melts, it will tend to decrease the salinity of the surrounding water.
In the Weddell Sea, off Antarctica, the densest water in the oceans is formed as a result of this freezing process, which increases the salinity of cold water. This heavy water sinks and is found in the deeper portions of the-oceans of the world.
The best title of the passage can be"______"
A．Typical Oceans and Their Respective Features
B．The Causes of the Changes in Salinity of Ocean Water
C．Different Oceans Have Different Salinity
D．The Precipitation and Evaporation of Oceans
If the salinity(含盐量) of ocean waters is analyzed, it is round to vary only slightly from place to place. Nevertheless, some of these small changes are important. There are three basic processes that cause a change in oceanic salinity. One of these is the subtraction of water from the ocean by means of evaporation—conversion of liquid water to water vapor. In this manner, the salinity is increased, since the sales stay behind. If this is carried to the extreme, of course, white crystals of salt would be left behind; this, by the way, is how much of the table salt we use is actually obtained.
The opposite of evaporation is precipitation, such as rain, by which water is added to the ocean. Here the ocean is being diluted so that the salinity is decreased. This may occur in areas of high rainfall or in coastal regions where rivers flow into the ocean. Thus salinity may be increased by the subtraction of water by evaporation, or decreased by the addition of fresh water by precipitation or runoff.
Normally, in tropical regions where the sun is very strong, the ocean salinity is somewhat higher than it is in other parts of the world where there is not as much evaporation. Similarly, in coastal regions where rivers dilute the sea, salinity is somewhat lower than in other oceanic areas.
A third process by which salinity may be altered is associated with the formation and melting of sea ice. When seawater is frozen, the dissolved materials are left behind. In this manner, seawater directly beneath freshly formed sea ice has a higher salinity than it did before the ice appeared. Of course, when this ice melts, it will tend to decrease the salinity of the surrounding water.
In the Weddell Sea, off Antarctica, the densest water in the oceans is formed as a result of this freezing process, which increases the salinity of cold water. This heavy water sinks and is found in the deeper portions of the oceans of the world.
What does the passage mainly discuss？
A．The elements of salt.
B．The bodies of water of the world.
C．The many forms of ocean life.
D．The salinity of ocean water.
Section B
Directions: There are 2 passages in this section. Each passage is followed by some questions or unfinished statements. For each of them there are four choices marked A, B, C and D. You should decide on the best choice.
If the salinity(含盐量) of ocean water is analyzed, it is found to vary only slightly from place to place. Nevertheless, some of these small changes are important. There are three basic processes that cause a change in oceanic salinity. One of these is the subtraction of water from the ocean by means of evaporation—conversion of liquid water to water vapor. In this manner, the salinity is increased, since the salts stay behind. If this is carried to the extreme, of course, white crystals of salt would be left behind. This, by the way, is the way the table salt we use is actually obtained.
The opposite of evaporation is precipitation, such as rain, by which water is added to the ocean. Here the ocean is being diluted(稀释)so that the salinity is decreased. This may occur in areas of high rainfall or in coastal regions where rivers flow into the ocean. Thus salinity may be increased by the subtraction of water by evaporation, or decreased by the addition of fresh water by precipitation or runoff(流量).
Normally, in tropical regions where the sun is very strong, the ocean salinity is somewhat higher than it is in other parts of the world where there is not as much evaporation. Similarly, in coastal regions where rivers dilute the sea, salinity is somewhat lower than in other oceanic areas.
A third process by which salinity may be altered is associated with the formation and melting of sea ice. When seawater is frozen, the dissolved materials are left behind. In this manner, seawater directly beneath freshly formed sea ice has a higher salinity than it did before the ice appeared. Of course, when this ice melts, it will tend to decrease the salinity of the surrounding water.
In the Weddell Sea, off Antarctica, the densest water in the oceans is formed as a result of this freezing process, which increases the salinity of cold water. This heavy water sinks and is found in the deeper portions of the oceans of the world.
How is the table salt we use obtained？
A．Subtract water from the ocean through evaporation.
B．Add water to the ocean through precipitation.
C．Dissolve materials in the ocean through heating.
D．Convert water vapor into liquid water.
警告：系统检测到您的账号存在安全风险
为了保护您的账号安全，请在“简答题”公众号进行验证，点击“官网服务”-“账号验证”后输入验证码“”完成验证，验证成功后方可继续查看答案！
