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Dried foodCenturies ago, man discovered that removing moisture from food helps to preserve it, and that tile easiest way to do this is to expose the food to sun and wind. In this way the North American indians produce pemmican (dried meat ground into powder and made into cakes), the Scandinavians make stockfish and the Arabs dried dates and ’apricot leather. ’All foods contain water—cabbage and other leaf vegetables contain as much as 93% water, potatoes and other root vegetables 80%, lean meat 75% and fish anything from 80% to 60% depending on how fatty it is. If this water is removed, the activity of the bacteria which cause food to go bad is checked.Fruit is sun-dried in Asia Minor, Greece, Spain and other Mediterranean countries, anti also in California, South Africa anti Australia. The methods used vary, but in general, the fruit is spread out on trays in drying yards in the hot sun. In order to percent darkening, pears, peaches and apricots are exposed to the fumes of burning sulphur before drying. Plums, for making prunes, and certain varieties of grapes for making raisins and currants, are dipped in an alkaline solution in order to crack the skins of the fruit slightly and remove their wax coating, so increasing the rate of drying.Nowadays most foods are dried mechanically. The conventional method of such dehydration is to put food in chambers through which hot air is blown at temperatures of about 110℃ at entry to about 43℃ at exit. This is the usual method for drying such things as vegetables, minced meat, and fish.Liquids such as milk coffee, tea, soups and eggs may be dried by pouring them over a heated horizontal steel cylinder or by spraying them into a chamber through which a current of hot air passes. In the first case, the dried material is scraped off the roller as a thin film which is then broken up into small, though still relatively coarse flakes. In the second process it falls to the bottom of the chamber as a fine powder. Where recognizable pieces of meat and vegetables are required, as in soup, the ingredients are dried separately and then mixed.Dried foods take up less room and weigh less than the same packed in cans or frozen, and they do not need to be stored in special conditions. For these reasons they are invaluable to climbers, explorers and soldiers in battle, who have little storage space. They are also popular with housewives because it takes so little time to cook them. Usually it is just a case of replacing the dried-out moisture with boiling water. Which of the following statements is not true().
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In January 1998, President William J. Clinton issued an Executive memorandum on enhancing learning and education through technology in which he directed Federal programs that provide financial support for lifelong learning to adapt to the new opportunities that technology provides. He also called for a Federal government wide effort to explore how Federal programs can better support the use of technologies for lifelong learning. A few weeks later, in his state of the Union address, the president commended the Congress for passing a lifelong learning tuition tax credit which he had proposed, and he offered new initiatives to enable Americans to continue their education. In November 1997, Vice President Albert Gore, Jr. addressed a national conference on "Creating a Nation of Lifelong Learners", where he spoke of the importance of lifelong learning as a key to success in America’s new economy. The Vice President announced that in 1998 the White House will convene a Summit on lifelong learning — a conference where leaders from business, labor, higher education, government and philanthropy will address ways to help all Americans gain access to quality lifelong learning.Both the President and Vice President of the United States recognize the importance of lifelong learning for the nation’s success, and they are working to make lifelong learning opportunities more widely available to all Americans.Today increasing numbers of Americans are engaged in lifelong learning. A 1995 survey of participation in adult education found that during the 12 months preceding the study, approximately 40 percent of adults aged 17 years and older had participated in a program of adult education (excluding full-time enrollment in higher education credential programs). Adults are also going to college in larger numbers. Of the 14.3 million students enrolled in post-secondary institutions in the fall of 1995, nearly 6 million, or 42 percent, were between the ages of 25 and 64. Between 1985 and 1995, the enrollment of students over 25 increased nearly twice as fast as the enrollment of students under 25. According to the Commission for a Nation of Lifelong Learners, "the emergence of adult learners as a major constituency in American higher education has been one of the most dramatic changes in the United States in the past 25 years."Although more adults are engaged in lifelong learning and educational opportunities have grown, not all individuals seek or benefit from these opportunities. In 1996, over 4 million adults enrolled in adult basic, secondary, and English as a second language programs. However, this total represents a participation rate of only 9 percent of the adult target population of 44 million individuals aged 16 years and older who have not earned a high school diploma or equivalent and are not currently enrolled in school. Furthermore, in 1992 approximately 40 to 44 million of the 191 million adults in the US scored in the lowest of five levels of literacy. The United States has far to go to ensure that all Americans recognize the importance and take advantage of lifelong learning opportunities. In which year, about 40 percent of adults aged 17 and above participated in adult education program().
Can the Internet help patients jump the line at the doctor’s office The Silicon Valley Employers Forum, a sophisticated group of technology companies, is launching a pilot program to test online "virtual visits" between doctors at three big local medical groups and about 6 000 employees and their families. The six employers taking part in the Silicon Valley initiative, including heavy hitters such as Oracle and Cisco Systems, hope that online visits will mean employees won’t have to skip work to tend to minor ailments or to follow up on chronic conditions. "With our long commutes and traffic, driving 40 miles to your doctor in your hometown can be a big chunk of time, "says Cindy Conway, benefits director at Cadence Design Systems, one of the participating companies.Doctors aren’t clamoring to chat with patients online for free; they spend enough unpaid time on the phone. Only 1 in 5 has ever e-mailed a patient, and just 9 percent are interested in doing so, according to the research firm Cyber Dialogue. "We are not stupid," says Stifling Somers, executive director of the Silicon Valley employers group. "Doctors getting paid is a critical piece in getting this to work." In the pilot program, physicians will get $20 per online consultation, about what they get for a simple office visit.Doctors also fear they’ll be swamped by rambling e-mails that tell everything but what’s needed to make a diagnosis. So the new program will use technology supplied by Healinx, an Alameda, Calif-based star-up. Healinx’s "Smart Symptom Wizard" questions patients and turns answers into a succinct message. The company has online dialogues for 60 common conditions. The doctor can then diagnose the problem and outline a treatment plan, which could include e-mailing a prescription or a face-to-face visit.Can e-mail replace the doctor’s office Many conditions, such as persistent cough, require a stethoscope to discover what’s wrong and to avoid a malpractice suit. Even Larry Bonham, head of one of the doctor’s groups in the pilot, believes the virtual doctor’s visits offer a "very narrow" sliver of service between phone calls to an advice nurse and a visit to the clinic.The pilot program, set to end in nine months, also hopes to determine whether online visits will boost worker productivity enough to offset the cost of the service. So far, the Internet’s record in the health field has been underwhelming. The experiment is "a huge roll of the dice for Healinx", notes Michael Barrett, an analyst at Internet consulting firm Forester Research. If the "Web visits" succeed, expect some HMOs (Health Maintenance Organizations) to pay for online visits. If doctors, employers, and patients aren’t satisfied, figure on one more E health star-up to stand down. According to Paragraph 2, doctors are ().
6月20日甲、乙公司签订100万元的买卖合同，7月1日，人民法院受理了甲公司的破产申请，同时指定乙会计师事务所担任管理人。该买卖合同甲、乙公司均未履行。 要求：根据破产法律制度的规定，分别回答下列问题： (1)对于甲、乙公司均未履行的买卖合同，管理人应如何处理 (2)该买卖合同在什么情况下视为解除 (3)如果管理人决定解除合同;给乙公司造成10万元的经济损失，该损失应如何处理 (4)如果管理人决定继续履行合同，乙公司按照合同约定发货后，100万元的货款应如何支付 (5)在第一次债权人会议召开前，管理人是否可以自行决定继续履行该合同并说明理由。
Dried foodCenturies ago, man discovered that removing moisture from food helps to preserve it, and that tile easiest way to do this is to expose the food to sun and wind. In this way the North American indians produce pemmican (dried meat ground into powder and made into cakes), the Scandinavians make stockfish and the Arabs dried dates and ’apricot leather. ’All foods contain water—cabbage and other leaf vegetables contain as much as 93% water, potatoes and other root vegetables 80%, lean meat 75% and fish anything from 80% to 60% depending on how fatty it is. If this water is removed, the activity of the bacteria which cause food to go bad is checked.Fruit is sun-dried in Asia Minor, Greece, Spain and other Mediterranean countries, anti also in California, South Africa anti Australia. The methods used vary, but in general, the fruit is spread out on trays in drying yards in the hot sun. In order to percent darkening, pears, peaches and apricots are exposed to the fumes of burning sulphur before drying. Plums, for making prunes, and certain varieties of grapes for making raisins and currants, are dipped in an alkaline solution in order to crack the skins of the fruit slightly and remove their wax coating, so increasing the rate of drying.Nowadays most foods are dried mechanically. The conventional method of such dehydration is to put food in chambers through which hot air is blown at temperatures of about 110℃ at entry to about 43℃ at exit. This is the usual method for drying such things as vegetables, minced meat, and fish.Liquids such as milk coffee, tea, soups and eggs may be dried by pouring them over a heated horizontal steel cylinder or by spraying them into a chamber through which a current of hot air passes. In the first case, the dried material is scraped off the roller as a thin film which is then broken up into small, though still relatively coarse flakes. In the second process it falls to the bottom of the chamber as a fine powder. Where recognizable pieces of meat and vegetables are required, as in soup, the ingredients are dried separately and then mixed.Dried foods take up less room and weigh less than the same packed in cans or frozen, and they do not need to be stored in special conditions. For these reasons they are invaluable to climbers, explorers and soldiers in battle, who have little storage space. They are also popular with housewives because it takes so little time to cook them. Usually it is just a case of replacing the dried-out moisture with boiling water. The conventional method of dehydration is to ().
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