题干

Fill in the blanks according to the passage .Only one word for each blank.

    Once upon a time, there was a millionaire who loved money more than the other things in the world. He didn't know exactly how much he had, so he took on a little girl to count all his money for him.

    It took the little girl six days to count all the money. When she told the millionaire that he had forty-two million dollars, he was wild with joy and asked, “How much money do you want?” He thought she was only a child and he could give her less money.

    The girl said, “Well, I worked for six days, so I think you should pay me for six days. Give me two pennies for the first day. Each day after that, just give me the amount you give me the day before, multiplied(乘) by itself.”

    The millionaire thought that in this way he would only have to give her a few dollars. What a foolish girl!

    On the first day the millionaire paid her two pennies, and on the second day, two pennies times two pennies, or four pennies.

    Each day after that, he gave her the number of pennies he had given her the day before, multiplied by itself. And by the sixth day the foolish millionaire had to give the clever girl all his money.

    Long long ago, a millionaire loved money than anything ____ in the world. One day he took on a girl to count his money. The girl spent six days in ____ his money. The millionaire asked the girl how much money he should ____ for what she did. The girl answered he should give her the amount he gave her the day before, multiplied by itself.

    The millionaire ____ with the girl. He thought the girl was a ____. In fact, the girl was so clever. The millionaire had to give the clever girl all his money.

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答案(点此获取答案解析)

else,counting,pay,agreed,fool

同类题5

阅读下面科普短文(原文作者:龙门、宋野等,原文有删改)

咸鸭蛋是人们常用的一种食品,咸鸭蛋黄还是制作粽子、点心等食品的材料。咸鸭蛋中富含锌、钙,对儿童身体及骨骼的生长有帮助,并能在一定程度上预防贫血。

资料1:腌制原理

咸鸭蛋在腌制过程中,食盐通过蛋壳及蛋壳膜不断向蛋内渗透,虽然没有改变蛋白质及脂肪的成分,但却改变了蛋白中蛋白质的特性及蛋黄中脂质含量。

资料2:腌制过程

腌制鸭蛋一般经过以下几个步骤:鲜蛋→检验(照蛋)→洗蛋→晾干→放入食盐水溶液中装罐→腌制。一般腌制30天,就能得到味美的咸鸭蛋。资料显示,将晾干后的鲜鸭蛋放入1%的盐酸溶液中浸泡10分钟,蛋壳(主要成分是CaCO3)与盐酸溶液发生反应,蛋壳表面的毛孔增大。放入饱和的食盐水中,溶液更易通过蛋膜进入蛋清,只需7天左右就可腌制出合格的咸蛋(蛋内的食盐含量及蛋黄内的油脂含量均达到国家标准),且口感很好。

资料3:影响咸鸭蛋品质的因素

咸鸭蛋的蛋黄指数是鸭蛋品质的一个重要指标。一般情况下,蛋黄指数越高,品质越好。不同腌制条件对蛋黄指数的影响如下所示。

资料4:咸鸭蛋的食用

咸鸭蛋与鲜蛋的营养价值基本相同,但咸鸭蛋中钠、钙、铁、硒等矿物质元素含量比鲜鸭蛋高。特别是含钠量高,折算成含盐量,每只咸蛋含盐在6g以上。长期高盐摄取是造成高血压、胃粘膜受损等疾病的原因。

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