病因学的研究是属于

自然、客观、准确

直接、简单易行

时间长

费用高

马

牛

猪

鸭

驴

鸡

《企业会计准则基本准则》

《总会计师条例》

《企业会计制度》

《会计法》

正确

错误

设置账套信息

设置单位信息

确定核算类型

输入期初余额

II型糖原贮积症

矽肺

克山病

泰-萨氏病

痛风

急性中毒

慢性中毒

致癌作用

致畸作用

非特异性损害作用

A method to eliminate pathogenic (致病的) bacteria and inhibit their growth during storage of weaning preparations can benefit nutrition and health in young children considerably. Use of fermented foods for feeding children of weaning age appears to be an effective solution. Fermented foods have lower levels of diarrhoeal germ contamination, they are suitable for child feeding, and can be safely stored for much longer periods of time than fresh foods. The practice has been a traditional way of food preservation in many parts of the world. The anti-microbial properties of fermented foods and their relative higher safety—documented since the early 1900’s—have been indicated in a number of studies.

In Ghana, it is common to ferment maize dough before cooking it as porridge. In Kenya, cereal-based porridge and milk are traditionally fermented. Preserving milk in the form of yogurt has been known to many households living in hot climate.

What are the underlying mechanisms by which fermentation processes help to pr or reduce contamination A possible answer suggests that during the fermentation process foods become more acid. This explains why diarrhea-causing bacteria are not able to grow in fermented foods as rapidly as in unfermented ones. It is also hypothesized that some of the germs present in the foods are killed or inhibited from growing through the action of antimicrobial substances produced during fermentation. The fermented foods can, therefore, be kept for a longer time compared to fresh ones. It has been shown that while contamination levels in cooked unfermented foods increase with storage time, fermented foods remain less contaminated.

Whatever the underlying mechanisms, the fact is that the exercise reduces contamination without adding to the household cost both in terms of time and money. Its preparation is easy. The cereal flour is mixed with water to form a dough which is left to be fermented; addition of yeast (酵母), or mixing with a small portion of previously fermented dough is sometimes needed. The dough can then be cooked into porridge for feeding to the child.Although beneficial, unfortunately the practice is going out of fashion, partly because of current emphasis on the use of fresh foods, particularly for children. For example, a study on the use of fermented foods for young children in Kenya, demonstrated that while foods are still frequently fermented at home for child feeding, their use is becoming less popular, particularly in area where commercial products are more available. Clearly they now need to be promoted.

The statements below relate to the passage you have just read. Identify whether they are TRUE or FALSE and mark the corresponding letter (T for True and F for False) on the Answer Sheet with a single line through the center.

董事会

股东大会

经理(厂长)会议

上级主管部门

短期账款

短期债务

预提账款

应付账款

男子遗精

女子月经不调

浮肿

咯痰腥臭

心慌

阶级性

国家意志性

物质制约性

人民性

促进康复

针对发病早期

防止并发症和伤残

防止疾病复发

针对无病期

合金钢

铸铁

碳素结构钢

铸钢

红斑

紫癜

色素减退斑

斑块

A method to eliminate pathogenic (致病的) bacteria and inhibit their growth during storage of weaning preparations can benefit nutrition and health in young children considerably. Use of fermented foods for feeding children of weaning age appears to be an effective solution. Fermented foods have lower levels of diarrhoeal germ contamination, they are suitable for child feeding, and can be safely stored for much longer periods of time than fresh foods. The practice has been a traditional way of food preservation in many parts of the world. The anti-microbial properties of fermented foods and their relative higher safety—documented since the early 1900’s—have been indicated in a number of studies.

In Ghana, it is common to ferment maize dough before cooking it as porridge. In Kenya, cereal-based porridge and milk are traditionally fermented. Preserving milk in the form of yogurt has been known to many households living in hot climate.

What are the underlying mechanisms by which fermentation processes help to pr or reduce contamination A possible answer suggests that during the fermentation process foods become more acid. This explains why diarrhea-causing bacteria are not able to grow in fermented foods as rapidly as in unfermented ones. It is also hypothesized that some of the germs present in the foods are killed or inhibited from growing through the action of antimicrobial substances produced during fermentation. The fermented foods can, therefore, be kept for a longer time compared to fresh ones. It has been shown that while contamination levels in cooked unfermented foods increase with storage time, fermented foods remain less contaminated.

Whatever the underlying mechanisms, the fact is that the exercise reduces contamination without adding to the household cost both in terms of time and money. Its preparation is easy. The cereal flour is mixed with water to form a dough which is left to be fermented; addition of yeast (酵母), or mixing with a small portion of previously fermented dough is sometimes needed. The dough can then be cooked into porridge for feeding to the child.Although beneficial, unfortunately the practice is going out of fashion, partly because of current emphasis on the use of fresh foods, particularly for children. For example, a study on the use of fermented foods for young children in Kenya, demonstrated that while foods are still frequently fermented at home for child feeding, their use is becoming less popular, particularly in area where commercial products are more available. Clearly they now need to be promoted.

The statements below relate to the passage you have just read. Identify whether they are TRUE or FALSE and mark the corresponding letter (T for True and F for False) on the Answer Sheet with a single line through the center.

Cereals can be fermented by adding water and letting the dough stand.

综平时间

筘座高度

经位置线

上机张力

硬膜外肿瘤

硬膜内肿瘤

硬膜内-外肿瘤

髓内肿瘤

髓腔肿瘤

肾上腺中动脉

睾丸动脉

肾动脉

卵巢动脉

肠系膜上动脉