主任告诉新来上班的小王医生，口腔临床应注意的一些问题。高速涡轮牙钻雾化，产生的颗粒在

Supermarkets are supplied with __________ red lucky gifts at the Spring Festival.

A．plenty of

B．a great amount of

C．a great deal of

D．a great many of

使用VC6打开考生文件夹下的工程test4_1，此工程包含一个源程序文件test4_1.cpp，但该程序在类的定义中存在问题，请改正类定义中的错误，使程序的输出结果如下： a=3 b=13 a=5 b=13 注意：请勿修改主函数main中的任何内容。 源程序文件rcst4_1.cpp清单如下： #include＜iostream.h＞ class T { public: ／*********found***+******／ T(int x){a=x; b+=x;) ／+********found**********／ void display(T c) { cout＜＜"a="＜＜c.a＜＜"\t"＜＜"b="＜＜c.b＜＜endl;) private： const int a; static int b; }; ／**********found*********／ int b=5; void main() { T A(3)，B(5); T::display(A); T::display(B); }

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.

The whole passage is organized by （）.

A．comparing and contrasting two concepts

B．relating the development of a technology

C．defining a concept first and then explaining it

D．introducing a problem first and then giving its solution

辩证唯物主义认识论怎样理解认识？

在亚太经济合作中，经济技术合作搞不好，贸易投资自由化也必然受到很大制约。亚太经合组织成员之间经济发展程度有很大的不同，人均国民生产总值最低与最高相差几十倍以上，只有大力加强经济技术合作，才能为发展中成员创造更多的发展机会，并扩大市场，使他们逐步缩小与发达成员之间的经济差距。由此可知( )

A．经济技术合作，既是发展中成员的要求，也有利于发达成员开拓商品市场

B．亚太经合组织成员之间经济发展很不平衡

C．贸易的自由化是建立在经济技术的合作之上的

D．加强经济技术的合作，可以为发展中成员创造更多的机会