Nuestros amigos.What is Jorge saying to his lazy roommate? Complete each sentence with the most logical word from the list; write the verbs in the present tense. Use each verb only once.
descansar
escuchar
estar
estudiar
pasar
practicar
ser
terminar
tocar
trabajar
Belén y yo ____________muy trabajadores. Yo(trabajar) ____________ y (estudiar) ____________. Belén ____________ la guitarra y el piano, y ____________ muchas horas en la biblioteca.
Tú y tus amigos son perezosos: Uds. ____________ todo el día. Ustedes no ____________ deportes. Tú nunca ____________ tu tarea. Esteban y Marcos ____________ en Twitter en clase y no ____________ al profesor.
Fill in the blank(s) with the appropriate word(s).
somos / trabajo / estudio / toca / pasa / descansan / practican / terminas / están / escuchan
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The wind blew hard all night long. The wind toppled several trees.
For each of the following pairs of sentences, select the answer that correctly combines the two using an –ING modifier. A) The wind toppled several trees blowing hard all night long. B) Blowing hard all night long, the wind toppled several trees.
la en la línea 4 ________________
Fill in the blank(s) with the appropriate word(s).
Rewrite the following passive sentence in active voice. The poems can be read aloud by each student.
What will be an ideal response?
The level of thinking required for the question “What percentage of foodborne illnesses are caused by fungi?” is
The consumption of food containing pathogenic microorganisms—those capable of causing disease—results in food infections. The microorganisms that most commonly 1 cause food infections are bacteria and viruses; however, other tiny organisms and nonliving particles can also contaminate foods. 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 2 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. 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.” 3 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. 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 4 culprits are helminths (multicellular worms such as tapeworms, flukes, and roundworms) and protozoa (single-celled organisms that commonly cause waterborne illnesses). 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 5 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. creating. b. knowing and understanding. c. analyzing. d. applying.