Gramática: El pasado perfecto.
Contesta las siguientes preguntas personales usando la forma correcta del pasado perfecto.
Cuando entraste a la universidad, ¿ya habías decidido en qué te ibas a especializar? ______________________________________________________________________
Fill in the blank(s) with the appropriate word(s).
Answers will vary.
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The best title for this selection is
1. The consumption of food containing pathogenic microorganisms—those capable of causing disease—results in food infections. The microorganisms that most commonly cause food infections are bacteria and viruses; however, other tiny organisms and nonliving particles can also contaminate foods. 2. Bacteria are microorganisms that lack a true cell nucleus and reproduce either by division or by forming spores. Many thrive in the intestines of birds and mammals, including poultry, pigs, and cattle, so foodborne infection often results from consuming undercooked or raw meats, foods contaminated with juices from raw meats, or produce, milk, or water contaminated with infected animal feces. Bacteria cause about 39% of all foodborne illnesses. Of the most common bacterial causes of foodborne illness, the bacterium responsible for the most illnesses, hospitalizations, and deaths is Salmonella. 3. Viruses are much smaller than bacteria, and they can’t survive apart from living cells. Just one type, called norovirus, causes nearly all foodborne viral illness in the United States and 58% of all foodborne illness from any known cause; it is responsible for more foodborne illness than all other viruses, bacteria, and parasites combined. Norovirus is so common and contagious that many people refer to it simply as “the stomach flu.” Norovirus illness typically comes on suddenly and results in stomach cramps, vomiting, and diarrhea. In healthy people, the symptoms typically resolve spontaneously in a day or two. Raw foods can harbor norovirus, and it can spread from person to person. Hepatitis A and hepatitis E viruses also commonly contaminate food during harvesting, processing, or preparation. They can cause acute liver damage and even death. 4. Parasites are microorganisms that simultaneously derive benefit from and harm their host. They are responsible for only about 2% of foodborne illnesses. The most common culprits are helminths (multicellular worms such as tapeworms, flukes, and roundworms) and protozoa (single-celled organisms that commonly cause waterborne illnesses). 5. Fungi are plantlike, spore-forming organisms that can grow as either single cells or multicellular colonies. Two types of fungi are yeasts, which are globular, and molds, which are long and thin. Less than 1% of foodborne illnesses are caused by fungi. This is due in part to the fact that very few species of fungi cause serious disease in people with healthy immune systems, and those that do cause disease in humans are not typically foodborne. In addition, unlike bacterial growth, which is invisible and often tasteless, fungal growth typically makes food look and taste so unappealing that we immediately discard it. a. Causes of Foodborne Illnesses. b. Types of Microorganisms. c. Bacteria, Viruses, and Parasites. d. Norovirus in the United States.
Select the letter of the correct order for each set of details or sentences
If someone faints in your presence, you should take several steps to help him or her. (1) _____ If you can feel a pulse, rub the person's arm or hand and call out his or her name; if you don't feel a pulse, call 911 and start CPR. (2) _____ The first thing you should do is elevate the person's feet to increase blood flow to the head. (3) _____ Ten minutes after waking up, the person who fainted should be helped to his or her feet slowly. (4) _____ When the person revives (usually after two or three minutes), keep him or her lying down for five minutes. (5) _____ Five minutes after waking up, the person who fainted should be helped to a sitting position. (6) _____ After propping up the person's feet, you should check for a pulse. A) 2, 6, 1, 4, 5, 3 B) 1, 3, 4, 5, 2, 6 C) 6, 2, 5, 1, 3, 4 D) 4, 5, 1, 2, 6, 3
On the Works Cited Page, you should include
a. the sources that you actually quoted in the paper, listed in alphabetical order by the author's last name or title of the work if no author is listed. b. The sources that you quoted in the paper, listed in the order they appeared in text. c. all of the sources you researched whether you cited them in the paper or not.
Jean-Claude et Odile, un mariage en difficulté. Jean-Claude arrive pour sa consultation. Il explique la situation avec sa femme, Odile. Mettez le verbe entre parenthèses à la forme qui convient (présent, passé composé, imparfait ou infinitif).Jean-Claude: Odile et moi, nous sommes mariés depuis un an et demi. Notre mariage n'est plus le même. Quand nous (1) ___________________ (se rencontrer), ça a été le coup de foudre. Nous nous (2) ____________________ (se parler) de nos rêves et de nos ambitions. Nous étions bien ensemble. J'aime ma femme, mais maintenant, on (3) _________________ (ne pas se comprendre). Docteur Lumière: Quand avez-vous commencé à (4) ____________________ (se disputer)? Jean-Claude: Depuis la naissance
du bébé, nous ne (5) _________________ (s'entendre plus). Je (6) __________________ (se demander) parfois pourquoi nous restons ensemble. Nous (7) ___________________ (se rendre compte) que notre mariage est en danger. C'est pour cela que je (8) __________________ (se décider) à venir vous consulter.(1) Fill in the blank(s) with the appropriate word(s).