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Believe it or not, no one can afford to deny or ignore the tiny sparkle of an idea, especially in a/an (31) of knowledge explosion. Like any other aspects of the computer age, Yahoo began as an idea, (32) into a hobby and lately has turned into a full-time passion. The two developers of Yahoo, David Filo and Jerry Yang, Ph. D candidates (33) Electrical Engineering at Stanford University in the United States, started their (34) in April 1994 as a way to keep (35) of their personal interest on the Internet. Before long they found that their homebrewed lists were becoming too long and (36) . And gradually they began to spend more and more time on Yahoo. During the year of 1994, they (37) Yahoo into a customized database designed to (38) the needs of the thousands of users that began to use the service through the closely (39) Internet community. They developed customized software to help them (40) locate, identify and edit material (41) on the Internet. The name Yahoo is (42) to stand for "Yet Another Hierarchical Officious Oracle", but David Filo and Jerry Yang insist that they select the (43) because they considered themselves yahoos. Yahoo itself first (44) on Yang’s workstation, "akebono", while the search engine was (45) on Filo’s computer, "Konishiki". In early 1995 Marc Andersen, one of the (46) of Netscape Communication in Mountain View, California, invited Filo and Yang to move their files (47) to larger computers (48) at Netscape. As a result Stanford’s computer network returned to (49) and both parties benefited from this issue. Today, Yahoo (50) organized information on tens of thousands of computers linked to the web.
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下面程序的运行结果为 【13】 。 #include ＜iostream.h＞ void main() unsigned char value=127; int total=100; value++; total+=value; cout＜＜total＜＜end1; A) 227B) 100C) 127D) 27
Believe it or not, no one can afford to deny or ignore the tiny sparkle of an idea, especially in a/an (31) of knowledge explosion. Like any other aspects of the computer age, Yahoo began as an idea, (32) into a hobby and lately has turned into a full-time passion. The two developers of Yahoo, David Filo and Jerry Yang, Ph. D candidates (33) Electrical Engineering at Stanford University in the United States, started their (34) in April 1994 as a way to keep (35) of their personal interest on the Internet. Before long they found that their homebrewed lists were becoming too long and (36) . And gradually they began to spend more and more time on Yahoo. During the year of 1994, they (37) Yahoo into a customized database designed to (38) the needs of the thousands of users that began to use the service through the closely (39) Internet community. They developed customized software to help them (40) locate, identify and edit material (41) on the Internet. The name Yahoo is (42) to stand for "Yet Another Hierarchical Officious Oracle", but David Filo and Jerry Yang insist that they select the (43) because they considered themselves yahoos. Yahoo itself first (44) on Yang’s workstation, "akebono", while the search engine was (45) on Filo’s computer, "Konishiki". In early 1995 Marc Andersen, one of the (46) of Netscape Communication in Mountain View, California, invited Filo and Yang to move their files (47) to larger computers (48) at Netscape. As a result Stanford’s computer network returned to (49) and both parties benefited from this issue. Today, Yahoo (50) organized information on tens of thousands of computers linked to the web.
某建筑企业，企业经理为法定代表人，没有现场安全生产管理负责人。该企业在其注册地的某项工程施工过程中，甲班队长在指挥组装塔吊时，没有严格按规定把塔吊吊臂的防滑板装入燕尾槽中并用螺栓固定，而是用电焊将防滑板点焊住。某日甲班作业过程中发生吊臂防滑板开焊、吊臂折断脱落事故，造成3人死亡、1人重伤。这次事故造成的损失包括：医疗费用(含护理费用)45万元，丧葬及抚恤等费用60万元，处理事故和现场抢救费用28万元，设备损失200万元，停产损失150万元。 根据以上场景，回答下列问题。 根据《建设工程安全生产管理条例》，以下说法正确的有( )。
A Polish proverb claims that fish, to taste right, should swim three times--in water, in butter and in wine. The early efforts of the basic scientists in the food industry were directed at improving preparation, preservation, and distribution of safe and nutritious food. Our memories of certain foodstuffs eaten during the World War Ⅱ suggest that, although these might have been safe and nutritious, they certainly did not taste right. Nor were they particularly appetizing in appearance or smell. This neglect of the sensory appeal of foods is happily becoming a thing of the past. Now, in the book Principles of Sensory Evaluation of Food, the authors hope that it will be useful to food technologists in industry and also to others engaged in research into problem of sensory evaluation of foods. An attempt has clearly been made to collect every possible piece of in-formation that might be useful, more than one thousand five hundred references being quoted. As a result, the book seems at first sight to be an exhaustive and critically useful review of the literature. This it certainly is, but this by no means is its only achievement, for there are many suggestions for further lines of research, and the discursive passages are crisply provocative of new ideas and new ways of looking at established findings. Of particular interest is the weight given to the psychological aspects of perception, both objectively and subjectively. The relation between stimuli and perception is well covered, and includes a valuable discussion of the uses and disadvantages of the Weber fraction in evaluation of differences. It is interesting to find that in spite of many attempts to separate and define the modalities of tastes, nothing better has been achieved that the familiar classification into sweet, sour and bitter. Nor is there as yet any clear-cut evidence of the physiological nature of the taste stimulus. With regard to smell, systems of classification are of little value because of the extraordinary sensitivity of the nose and because the response to the stimulus is so subjective. The authors suggested that a classification based on the size, shape and electronic status of the molecule bear the merit for further investigation, as does the theoretical proposition that weak physical binding of the stimulant molecule to the receptor site is a necessary part of the mechanism of stimulation. Apart from taste and smell, there axe many other components of perception of the sensations from food in the mouth. The basic modalities of pain, cold, warmth and touch, together with vibration sense, discrimination and localization may all play a part, as of course, does auditory reception of bone-conducted vibratory stimuli from the teeth when eating crisp or crunchy foods. In this connection the authors rightly point out that this type of stimulus requires much more investigation, suggesting that a start might be made by using subjects afflicted with various forms of deafness. It is well known that extraneous noise may alter discrimination, and the attention of the authors is directed to the work of Prof H.J. Eysenck on the "stimulus hunger" of extroverts and the "stimulus avoidance" of introverts. The reviewer uses a Polish proverb at the being of the article in order to ______ .
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