题目:
* * 检查的最佳时期是()
A.月经前6~8天
B.月经前2~3天
C.月经期
D.月经后4~6天
E.月经后7~10天
答案:
参考答案:E
解析:月经后7~10天,是 * * 最柔软的时期。
* * 检查的最佳时期是()
A.月经前6~8天
B.月经前2~3天
C.月经期
D.月经后4~6天
E.月经后7~10天
参考答案:E
解析:月经后7~10天,是 * * 最柔软的时期。
患者女,29岁。经产妇,妊娠33周反复性 * * 流血,曾晕倒一次,体格检查:面色苍白,脉搏110次/分,血压90/60mmHg.腹软无压痛,宫底位于脐与剑突之间,枕左前位,胎心156次/分,错误的检查方法是()
A.B型超声检查
B.血常规检查
C.肛诊检查
D.凝血功能检查
E.胎儿电子监护
资本市场是交易期限在( ),主要满足工商企业的中长期投资需求和政府弥补财政赤字的资金需要。这包括银行的长期借贷和长期有价证券如股票、债券等的交易。
A.1年以上的长期金融交易
B.1年以下的短期金融交易
C.1年以上的短期金融交易
D.1年以下的长期金融交易
Passage Two
The value of heat for the preservation of food has been known for thousands of years, but it was not realized until the nineteenth century that a very mild heat treatment far below the boiling point, made liquid foods such as milk keep much longer. The discovery followed the work of the French scientist Louis Pasteur on wine and beer.
The process, called after him "pasteurization", is a carefully controlled mild heat treatment. It was found that the process served two purposes, it prevented the souring of milk, and it destroyed the dangerous disease germs which sometimes occur in this product.
It has long been known to bacteria experts that the tubercle bacillus is the germ in milk which host ply resists heat treatment. To destroy this organism it is necessary to heat milk to about 60 degrees centigrade for 15 minutes, and its destruction has always been taken as a way of testing the efficiency of pasteurization. A heat treatment of this kind destroys about 99 percent of the common bacteria in milk, including nearly all those which cause milk to turn sour.
To ensure the certain destruction of tuberculosis and other disease germs in milk, it must be held at a fixed temperature for a fixed time. In Britain, for example, these conditions were defined-coy law in 1923 as 63-66 degrees centigrade for 30 minutes. This became known as the "holder" process, since the raw milk had to be pumped into a large tank, heated to just over 63 degrees centigrade, held in the tank for half an hour and then pumped out and cooled. This was a slow process and required a very large plant, so scientists worked for many years to produce a simpler, more convenient method, with less large equipment.
The latest method, officially approved in Britain in 1949, is known as the high-temperature-short-time, or H. T. S. T. method. It has now almost entirely replaced the "holder" process. In the H. T. S. T. system, the milk flows continuously through many sections of thin stainless steel pipes, During the process, the milk is held at 72 degrees centigrade for at least 15 seconds then, as it-cools, the heat is used, in part, to raise the temperature of the incoming milk in a device called a "wheat exchanger".
Efficient pasteurization may reduce the bacteria in raw milk from, say, one million to only a few thousand per cubic centimeter. The bacteria left are chemically mostly of the inert type, thatis, they either do not.
According to the passage, pasteurization refers to ().
A.the heat treatment of milk
B.heating liquid to 100 degrees centigrade
C.the heat treatment to destroy all the common bacteria
D.heating objects to a fixed temperature for a fixed time
男性,20岁,乏力、发热、全身痛,皮肤淤斑半月余,查:贫血貌,体温38℃,心肺(-),胸骨有压痛,肝肋下1.5cm,脾肋下1cm,血红蛋白60g/L,白细胞总数2×109/L,血小板20×109/L,最可能的诊断是
A.再生障碍性贫血
B.溶血性贫血缺铁性贫血
C.巨幼红细胞性贫血
D.血小板减少性紫癜
E.急性白血病
处理完毕的会计凭证,应按()装订。
A.月
B.日
C.周
D.季