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The Western fork was introduced into China in the late Qing Dynasty. （）

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At the end of the Warring States period, three meals a day is becoming popular in China. （）

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In the evolution of prehistoric taste ,honey and sucrose contribute to people's memory about sweetness.

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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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The Western fork was introduced into China in the late Qing Dynasty. （ ）

At the end of the Warring States period, three meals a day is becoming popular in China. （ ）

In the evolution of prehistoric taste ,honey and sucrose contribute to people's memory about sweetness.

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 （ ）

The Western fork was introduced into China in the late Qing Dynasty. （）

At the end of the Warring States period, three meals a day is becoming popular in China. （）

The principle of drying seawater to salt is （）