By “treachery”, it is important to deceive the enemy with false impression.

A . adjusting a nut B . a pre-tensioned spring C . any spring D . upstream pressure

A . octane number B . cetane number C . viscosity in Saybolt seconds D . air fuel ratio

A . a boom B . suction equipment C . chemical agents D . skimmer

A . removing the heal B . removing the oxygen C . removing the fuel D . interrupting the chain reactio

A . ignition temperature B . flash point C . flammable range D . convection index

A . Online  B . Pending online  C . Offline  D . Stale

A . removing the heat B . removing the oxygen C . removing the fuel D . interrupting the chain reactio

A . couple B . lever arm C . moment of inertia D . point of applicatio

future selves, and recognize past selves; against it we match our present self, Its primary function is to validate and re-create the self in all its individuality and distinctness. In doing so, it cements a sense of relationship between the self and the otherness of the book, and allows us a notion of ourselves as sociable. Its shared knowledge is vicarious experience; by this means we enlarge our understandings of what it means to be human, of the corporate 【M2】______ and independent nature of human society. The act of reading the book marks 【M3】______ both our difference in and our place in the human fabric. The more we read,【M4】______ the more we are. In the act of reading silently we are alone from the book,【M5】______ separate from one's own immediate surroundings. Yet in the act of reading 【M6】______ we enter other minds and other places, enlarge our dialogue with the world.【M7】______ Thus paradoxically, while disengaging from the immediate we are increasing its scope. In silence, reading activates a deeply creative function of consciousness. We are deeply committed to the narrative which we coexist while 【M8】______ engaged in reading. All kinds of present physical discomfort ness may be 【M9】______ unnoticed while we are reading, and actual time is replaced by narrative time. To imaginatively enter a fictional world by reading it is then both a liberation【M10】______ from self and an expansion of self. 【M1】

A．bogs. B．mountains. C．grassland. D．rivers.

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．A.annoyed B．B.annoying C．C.being annoyed D．D.to annoy

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