La celebración terminó con ____________________ y ____________________.
Escucha la descripción de la celebración del Día de Santo Tomás y completa las siguientes oraciones.
Ayer fue la gran celebración del Día de Santo Tomás en Chichicastenango. La procesión salió de la Plaza Mayor a las cinco de la tarde. Niños y adultos participaron en la procesión. Después, todos se reunieron en la plaza para continuar con la celebración hasta la medianoche. Había una gran variedad de comida típica de la región. Algunos niños se asustaron cuando vieron a un grupo de personas con disfraces y máscaras. Creo que los niños lo pasaron mal porque lloraron mucho, pero se pusieron contentos cuando vieron que había pastel. La celebración terminó con cohetes y un brindis. Lo pasé muy bien en Chichicastenango y nunca voy a olvidar este día feriado tan especial.
cohetes; un brindis
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Briana hopes to enroll in a yoga class _____ a running class
a. so b. or c. yet d. for
What is described as “a slither of golden red ball”?
a. The sunrise b. The mango blossoms c. The banks of the Red River d. Mma Ramotswe’s tiny van
Sie fährt (nach Berlin / immer / mit dem Zug).
Satzstellung: Zeit–Art und Weise–Ort. Sie sprechen mit den anderen Mitbewohnern über die EU und Tobias erzählt von seiner französischen Freundin Nicole. Bilden Sie Sätze mit den Wörtern und Wortverbindungen in Klammern. Achten Sie auf die richtige Satzstellung. Nicole kommt (nach Deutschland / oft). Nicole kommt oft nach Deutschland.
The word or phrase that belongs in place of [C] 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. Hepatitis A and E viruses. b. Salmonella. c. Norovirus. d. Stomach flu.