1865年，芝加哥期货交易所进行具有历史意义的制度创新，它包括( )。 A．实行了

男，40岁，突发心悸。听诊：心律不齐，心尖部第一心音（S₁）强弱不等，心电图如图，诊断为（）。

A.室上速

B.房颤

C.室早

D.室速

E.窦速

根据《关于禁止商业贿赂行为的暂行规定》，下列说法中正确的是（）。

A.任何单位在销售商品时不得收受或者索取贿赂

B.在账外暗中给予对方单位回扣的，暂不核定为行贿行为

C.经营者销售商品，可以以明示方式给予对方折扣，须如实入账

D.经营者购买商品，可以以明示方式给中间人佣金，无须入账

无神之舌为（）

A.痿软舌

B.裂纹舌

C.枯舌

D.肿胀舌

E.齿痕舌

北京某工厂的机电安装工程由该市某机电工程安装公司承担。其中两台起重机分布在两车间，对设备进行吊装就位。项目经理要求设备技术人员制订施工方法和操作工艺，并制订吊装方案，为工艺设备吊装就位创造条件。工程按照吊装方案的步骤顺利地进行，按期完成安装任务。

吊装方案的安全措施应经过( )并认真进行技术交底。

A．批准

B．检验

C．审核

D．核准

All living cells on earth require moisture for their metabolism. Cereal grains when brought in from the field, although they may appear to be dry, may contain 20 per cent of moisture or more. If they are stored in a bin thus, there is sufficient moisture in them to support several varieties of insects. These insects will, therefore, live and breed and, as they grow and eat the grain, it provides them with biological energy for their life processes. This energy will, just as in man, become manifest as heat. Since the bulk of the grain acts as an insulator, the temperature surrounding the colony of insects will rise so that, not only is part of the grain spoiled by the direct attack of the insects but more may be damaged by the heat. Sometimes, the temperature may even rise to the point where the stored grain catches fire. For safe storage, grain must be dried until its moisture content is 13 per cent or less.

Traditional arts of food preservation took advantage of this principle in a number of ways. The plant seeds, wheat, rye, rice, barley millet, maize, are themselves structures evolved by nature to provide stored food. The starch of their endosperm is used for the nourishment of the embryo during the time it over-winters (if it is a plant of the Temperate Zone) and until its new leaves have grown and their chlorophyll can trap energy from the sunlight to nourish the new-grown plant. The separation by threshing and winnowing is, therefore, to some degree part of a technique of food preservation.

The direct drying of other foods has also been used. Fish has been dried in many parts of the world besides Africa. Slices of dried meat are prepared by numerous races. Biltong, a form of dried meat, was a customary food for travelers. The drying of meat or fish, either in the sun or over a fire, quite apart from the degree to which it exposes the food to infection by bacteria and infestation by insects, tends also to harm its quality. Proteins are complex molecular structures which are readily disrupted. This is the reason why dried meat becomes tough and can, with some scientific justification, by likened to leather.

The technical process of drying foods indirectly by pickling them in the p salt solutions commonly called "brine" does less harm to the protein than straightforward drying, particularly if this is carried out at high temperatures. It is for this reason that many of the typical drying processes are not taken to completion. That is to say, the outer parts may be dried leaving a moist inner section. Under these circumstances, preservation is only partial. The dried food keeps longer than it would have undried but it cannot be kept indefinitely. For this reason, traditional processes are to be found in many parts of the world in which a combination of partial drying and pickling in brine is used. Quite often the drying involves exposure to smoke. Foods treated in this way are, besides fish of various sorts, bacon, hams and numerous types of sausages.

According to the passage, partial drying is useful because （）

A．it damages the protein less

B．it can be combined with pickling

C．it leaves the inside moist

D．it makes the food soft