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部分国家国际旅游人数统计表 单位：万人 国外游客到达人数 出国旅游人数 2000年 2004年 2005年 2000年 2004年 2005年 中国 3123 4176 4681 1047 2885 3103 日本 476 6·14 673 1782 1683 1740 韩国 532 582 602 551 883 1008 加拿大 1963 1910 1877 1918 1955 2110 美国 5124 4608 4921 6133 6181 6350 巴西 531 479 536 323 374 470 法国 7719 7512 7600 1989 2113 2227 德国 1898 2014 2150 7440 7230 7740 俄罗斯联邦 2117 2206 2220 1837 2451 2842 英国 2521 2776 2997 5684 6419 6649 澳大利亚 493 522 550 350 437475 表中国家按所属大洲分类，2004．年出国旅游人数均值最高的是( )。
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TEXT B Centuries ago, man discovered that removing moisture from food helps to preserve it, and that the 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 including water — cabbage and other leaf vegetables contains 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, and also in California, South Africa and 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 prevent darkening, pears, peaches and apricots are exposed to the fumes of burning sulfur 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 as to increase 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 steel cylinder 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 axe dried separately and then mixed. Dried foods take up less room and weigh less than the same food packed in cans or frozen, and they do not need to be stored in special conditions. For these reasons they are invaluable to the 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. Housewives like dried foods because they ______.
文学艺术总应该是生活现实的反映，而不能只是作者的自我表现。但文学艺术的反映，不同于其他形式的反映，它必须是具体的，形象的反映。不使自己化为张三李四，不感受体验着张三李四的思想感情，就写不出张三李四来；不使自己融入客观现实之中，不呼吸着客观现实的气息，不感受着客观现实的脉搏，就写不出生动的客观现实来，所以，创作者首先必须要有一个“我”化为“非我”的过程。 这段文字表达的主要观点是( )。
林则徐小时候去应童子试，因人群拥挤，他的父亲就扛着他进考场。考官见他父子这副样子，开玩笑道：“骑父作马”，引起______，弄得林则徐父亲十分尴尬。谁知，林则徐脱口而出；“望子成龙”。满场为之______。林则徐的回答既解除了父亲的______，又道出了父亲盼儿成才的心情，一时传为佳话。 填入划横线部分最恰当的一项是( )。
TEXT B Centuries ago, man discovered that removing moisture from food helps to preserve it, and that the 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 including water — cabbage and other leaf vegetables contains 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, and also in California, South Africa and 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 prevent darkening, pears, peaches and apricots are exposed to the fumes of burning sulfur 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 as to increase 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 steel cylinder 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 axe dried separately and then mixed. Dried foods take up less room and weigh less than the same food packed in cans or frozen, and they do not need to be stored in special conditions. For these reasons they are invaluable to the 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. Bacteria which cause food to go bad ______.
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