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China is one of the countries with the longest history of salt production in the world. Susashi boiled sea water as salt in the Neolithic Age.

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The principle of drying seawater to salt is （）

A. Thermal decomposition of seawater
B. increase the temperature and decrease the solubility of sodium chloride in water
C. the solubility of salt increases with the increase of temperature
D. evaporate water by sunlight and wind, and make sodium chloride crystal out

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Cooked food promoted the evolution of prehistoric humans, and grains, fruits and vegetables are used as important sources of diet. Due to the needs of metabolism, the demand of ( ) increased.

A. salt
B. water
C. sugar
D. oil

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In the Neolithic age, people invented pottery and tripod, and the following correct order of flavor release is （）

A. cooked food > raw food
B. roast > boiled
C. Mixed cooking > single cooking
D. cooked food ＜ raw food

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Dr. kikuomi Ikeda form Japan extracted 30 g glutamate from （）, which defined the theory of the earliest flavor components.

A. kelp
B. laminaria
C. fish
D. mutton

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China is one of the countries with the longest history of salt production in the world. Susashi boiled sea water as salt in the Neolithic Age.

The principle of drying seawater to salt is （ ）

Cooked food promoted the evolution of prehistoric humans, and grains, fruits and vegetables are used as important sources of diet. Due to the needs of metabolism, the demand of ( ) increased.

In the Neolithic age, people invented pottery and tripod, and the following correct order of flavor release is （ ）

Dr. kikuomi Ikeda form Japan extracted 30 g glutamate from （ ）, which defined the theory of the earliest flavor components.

The principle of drying seawater to salt is （）

In the Neolithic age, people invented pottery and tripod, and the following correct order of flavor release is （）

Dr. kikuomi Ikeda form Japan extracted 30 g glutamate from （）, which defined the theory of the earliest flavor components.