What is described here: "Air, musty from having long been enclosed, hung in all the rooms"?
Fill in the blank(s) with the appropriate word(s).
The narrator's house
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D. Pamela nunca fue a una ciudad grande. Ayer fue su primer día y quedó bastante sorprendida (astonished). Completa lo que dice, eligiendo la palabra correcta entre paréntesis. Ayer fue mi primer día en la ciudad de Nueva York. Allí todos los ____________________ (1. peatones / conductores) manejaban muy rápido. Yo vi a muchos autos que pasaron el ____________________ (2. puente / semáforo) en rojo. Yo también manejaba un auto, y me dieron una ____________________ (3. patrulla / multa) de 30 dólares por no poner monedas en ____________________ (4. el parquímetro / la acera). Las ciudades son muy lindas, pero prefiero vivir en el campo. Allí sí puedo ____________________ (5. estacionar / atropellar) sin problemas. (1) ____________
Fill in the blank(s) with the appropriate word(s).
The number that belongs in place of [D] 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. 58%. b. 39%. c. 2%. d. Less than 1%.
How is a narrative different from a description?
a) A narrative relies on separate details. b) A narrative conveys a dominant impression. c) A narrative covers an event in a time sequence. d) A narrative contains transitions.
Complete the sentences with imperfect of the verbs in parentheses.
Yo __________________ (beber) solo leche de chocolate.