单选题Great Salt Pond on Block Island is（）.Aentered through a dredged cutBnot accessible in easterly galesCavailable for vessels up to a maximum draft of 8 feet (2.4m)Dnot affected by the tide
单选题
Great Salt Pond on Block Island is（）.
A
entered through a dredged cut
B
not accessible in easterly gales
C
available for vessels up to a maximum draft of 8 feet (2.4m)
D
not affected by the tide
参考解析
解析：
暂无解析
相关考题：
On the south and the east coasts of Block Island are circles with a dot in the center and labeled CUP. This is a ______.A.conspicuous objectB.steep depression in the surrounding hills that resembles a cupC.domed structure useful for navigationD.calling-up-point used for traffic control
Based on your 2209 fix，which would be a warning that you are being set down on Block Island Sound South Entrance Obstruction Lighted BIS Buoy ________．A.Decreasing loran readings on 9960-WB.Visual bearings of Montauk Point Lt．changing to the leftC.Increasing bearings of Southeast Point LightD.Decreasing soundings
共用题干Where Has the Salt Come from?Every now and then,we meet a fact about our earth that makes us feel strange and no answer for the fact has yet been found.Such a fact is the existence of salt in the oceans. How did it get there?We simply do not know how the salt got into the ocean!We do know,of course,that salt is water-soluble,and so passes into the oceans with rainwater.The salt of the earth's surface is constantly being dissolved（溶解）and is passing into the ocean.But we do not know whether this can explain the huge quantity of salt in oceans.If all the oceans were dried up,enough salt would be left to build a wall 180 miles high and a mile thick. Such a wall would reach once around the world at the Equator（赤道）!The common salt that we all use is produced from seawater or the water of salt lakes, from salt springs（源泉）and from deposits of rock salt. The concentration（浓度）of salt in seawater ranges from about three percent to three-and-one-half percent. The Dead Sea, which covers an area of about 340 square miles,contains about 11,600,000,000 tons of salt!On the average, a gallon（加仑）of seawater contains about a quarter of a pound of salt.The beds of rock salt that are found in various parts of the world were all originally formed by the evaporation（蒸发）of seawater millions of years ago. It is believed that the thick rock-salt deposits were formed after about nine-tenth of theY volume of seawater had been evaporated.Most commercial salt is obtained from rock salt.The usual method is to drill wells（井） down to the salt beds. Pure water is pumped down（抽进去）through a pipe. The water dissolves the salt and it is forced through another pipe up to the surface.A:Right B:Wrong C:Not mentioned
共用题干Where Has the Salt Come from?Every now and then,we meet a fact about our earth that makes us feel strange and no answer for the fact has yet been found.Such a fact is the existence of salt in the oceans. How did it get there?We simply do not know how the salt got into the ocean!We do know,of course,that salt is water-soluble,and so passes into the oceans with rainwater.The salt of the earth's surface is constantly being dissolved（溶解）and is passing into the ocean.But we do not know whether this can explain the huge quantity of salt in oceans.If all the oceans were dried up,enough salt would be left to build a wall 180 miles high and a mile thick. Such a wall would reach once around the world at the Equator（赤道）!The common salt that we all use is produced from seawater or the water of salt lakes, from salt springs（源泉）and from deposits of rock salt. The concentration（浓度）of salt in seawater ranges from about three percent to three-and-one-half percent. The Dead Sea, which covers an area of about 340 square miles,contains about 11,600,000,000 tons of salt!On the average, a gallon（加仑）of seawater contains about a quarter of a pound of salt.The beds of rock salt that are found in various parts of the world were all originally formed by the evaporation（蒸发）of seawater millions of years ago. It is believed that the thick rock-salt deposits were formed after about nine-tenth of theY volume of seawater had been evaporated.Most commercial salt is obtained from rock salt.The usual method is to drill wells（井） down to the salt beds. Pure water is pumped down（抽进去）through a pipe. The water dissolves the salt and it is forced through another pipe up to the surface.Beds of rock salt are found in every part of the world.A:Right B:Wrong C:Not mentioned
共用题干Where Has the Salt Come from?Every now and then,we meet a fact about our earth that makes us feel strange and no answer for the fact has yet been found.Such a fact is the existence of salt in the oceans. How did it get there?We simply do not know how the salt got into the ocean!We do know,of course,that salt is water-soluble,and so passes into the oceans with rainwater.The salt of the earth's surface is constantly being dissolved（溶解）and is passing into the ocean.But we do not know whether this can explain the huge quantity of salt in oceans.If all the oceans were dried up,enough salt would be left to build a wall 180 miles high and a mile thick. Such a wall would reach once around the world at the Equator（赤道）!The common salt that we all use is produced from seawater or the water of salt lakes, from salt springs（源泉）and from deposits of rock salt. The concentration（浓度）of salt in seawater ranges from about three percent to three-and-one-half percent. The Dead Sea, which covers an area of about 340 square miles,contains about 11,600,000,000 tons of salt!On the average, a gallon（加仑）of seawater contains about a quarter of a pound of salt.The beds of rock salt that are found in various parts of the world were all originally formed by the evaporation（蒸发）of seawater millions of years ago. It is believed that the thick rock-salt deposits were formed after about nine-tenth of theY volume of seawater had been evaporated.Most commercial salt is obtained from rock salt.The usual method is to drill wells（井） down to the salt beds. Pure water is pumped down（抽进去）through a pipe. The water dissolves the salt and it is forced through another pipe up to the surface.The author is sure that the dissolved salt from the earth's surface is the only source of the huge quantity of salt found in oceans.A:Right B:Wrong C:Not mentioned
共用题干Where Has the Salt Come from?Every now and then,we meet a fact about our earth that makes us feel strange and no answer for the fact has yet been found.Such a fact is the existence of salt in the oceans. How did it get there?We simply do not know how the salt got into the ocean!We do know,of course,that salt is water-soluble,and so passes into the oceans with rainwater.The salt of the earth's surface is constantly being dissolved（溶解）and is passing into the ocean.But we do not know whether this can explain the huge quantity of salt in oceans.If all the oceans were dried up,enough salt would be left to build a wall 180 miles high and a mile thick. Such a wall would reach once around the world at the Equator（赤道）!The common salt that we all use is produced from seawater or the water of salt lakes, from salt springs（源泉）and from deposits of rock salt. The concentration（浓度）of salt in seawater ranges from about three percent to three-and-one-half percent. The Dead Sea, which covers an area of about 340 square miles,contains about 11,600,000,000 tons of salt!On the average, a gallon（加仑）of seawater contains about a quarter of a pound of salt.The beds of rock salt that are found in various parts of the world were all originally formed by the evaporation（蒸发）of seawater millions of years ago. It is believed that the thick rock-salt deposits were formed after about nine-tenth of theY volume of seawater had been evaporated.Most commercial salt is obtained from rock salt.The usual method is to drill wells（井） down to the salt beds. Pure water is pumped down（抽进去）through a pipe. The water dissolves the salt and it is forced through another pipe up to the surface.If all the oceans were dried up,the salt thus obtained would be extremely great in size.A:Right B:Wrong C:Not mentioned
共用题干第三篇Some People do Not Taste Salt Like OthersLow-salt foods may be harder for some people to like than others,according to a study by a Penn State College of Agricultural Sciences food scientist. The research indicates that genetic factors influence some of the difference in the levels of salt we like to eat.Those conclusions are important because recent,well-publicized efforts to reduce the salt content in food have left many people struggling to accept fare that simply does not taste as good to them as it does to others,pointed out John Hayes,assistant professor of food science,who was lead investigator on the study.Diets high in salt can increase the risk of high blood pressure and stroke.That is why public health ex-perts and food companies are working together on ways to help consumers lower salt intake through foods thatare enjoyable to eat. This study increases understanding of salt preference and consumption.The research involved 87 carefully screened participants who sampled salty foods such as soup and chips,on multiple occasions,spread out over weeks.Test subjects were 45 men and 42 women,reportedly healthy,ranging in age from 20 to 40 years.The sample was composed of individuals who were not actively modifying their dietary intake and did not smoke cigarettes.They rated the intensity of taste on a commonly used scientific scale,ranging from barely detectable to strongest sensation of any kind."Most of us like the taste of salt. However,some individuals eat more salt,both because they like the taste of saltiness more,and also because it is needed to block other unpleasant tastes in food."said Hayes. "Supertasters,people who experience tastes more intensely,consume more salt than do nontasters.Snack foods have saltiness as their primary flavor,and at least for these foods,more is better,so the supertasters seem to like them more."However,supertasters also need higher levels of salt to block unpleasant bitter tastes in foods such as cheese,Hayes noted."For example,cheese is a wonderful blend of dairy flavors from fermented milk,but also bitter tastes from ripening that are blocked by salt,"he said."A supertaster finds low-salt cheese un-pleasant because the bitterness is too pronounced．"Hayes cited research done more than 75 years ago by a chemist named Fox and a geneticist named Blakeslee,showing that individuals differ in their ability to taste certain chemicals.As a result,Hayes ex-plained,we know that a wide range in taste acuity exists,and this variation is as normal as variations in eye and hair color."Some people,called supertasters,describe bitter compounds as being extremely bitter,while others, called nontasters,find these same bitter compounds to be tasteless or only weakly bitter."he said."Re- sponse to bitter compounds is one of many ways to identify biological differences in food preference because supertastmg is not limited to bitterness."The fourth paragraph describes briefly_________.A:the purpose of the studyB:the analysis of the research resultsC:the research methodologyD:the conclusion of the study
共用题干第三篇Some People do Not Taste Salt Like OthersLow-salt foods may be harder for some people to like than others,according to a study by a Penn State College of Agricultural Sciences food scientist. The research indicates that genetic factors influence some of the difference in the levels of salt we like to eat.Those conclusions are important because recent,well-publicized efforts to reduce the salt content in food have left many people struggling to accept fare that simply does not taste as good to them as it does to others,pointed out John Hayes,assistant professor of food science,who was lead investigator on the study.Diets high in salt can increase the risk of high blood pressure and stroke.That is why public health ex-perts and food companies are working together on ways to help consumers lower salt intake through foods thatare enjoyable to eat. This study increases understanding of salt preference and consumption.The research involved 87 carefully screened participants who sampled salty foods such as soup and chips,on multiple occasions,spread out over weeks.Test subjects were 45 men and 42 women,reportedly healthy,ranging in age from 20 to 40 years.The sample was composed of individuals who were not actively modifying their dietary intake and did not smoke cigarettes.They rated the intensity of taste on a commonly used scientific scale,ranging from barely detectable to strongest sensation of any kind."Most of us like the taste of salt. However,some individuals eat more salt,both because they like the taste of saltiness more,and also because it is needed to block other unpleasant tastes in food."said Hayes. "Supertasters,people who experience tastes more intensely,consume more salt than do nontasters.Snack foods have saltiness as their primary flavor,and at least for these foods,more is better,so the supertasters seem to like them more."However,supertasters also need higher levels of salt to block unpleasant bitter tastes in foods such as cheese,Hayes noted."For example,cheese is a wonderful blend of dairy flavors from fermented milk,but also bitter tastes from ripening that are blocked by salt,"he said."A supertaster finds low-salt cheese un-pleasant because the bitterness is too pronounced．"Hayes cited research done more than 75 years ago by a chemist named Fox and a geneticist named Blakeslee,showing that individuals differ in their ability to taste certain chemicals.As a result,Hayes ex-plained,we know that a wide range in taste acuity exists,and this variation is as normal as variations in eye and hair color."Some people,called supertasters,describe bitter compounds as being extremely bitter,while others, called nontasters,find these same bitter compounds to be tasteless or only weakly bitter."he said."Re- sponse to bitter compounds is one of many ways to identify biological differences in food preference because supertastmg is not limited to bitterness."John Hayes points out in a recent study that_________.A:it is healthy to eat food without saltB:many people reject low-salt food completelyC:food with less salt tastes betterD:many people accept low-salt tasteless food reluctantly
共用题干第三篇Some People do Not Taste Salt Like OthersLow-salt foods may be harder for some people to like than others,according to a study by a Penn State College of Agricultural Sciences food scientist. The research indicates that genetic factors influence some of the difference in the levels of salt we like to eat.Those conclusions are important because recent,well-publicized efforts to reduce the salt content in food have left many people struggling to accept fare that simply does not taste as good to them as it does to others,pointed out John Hayes,assistant professor of food science,who was lead investigator on the study.Diets high in salt can increase the risk of high blood pressure and stroke.That is why public health ex-perts and food companies are working together on ways to help consumers lower salt intake through foods thatare enjoyable to eat. This study increases understanding of salt preference and consumption.The research involved 87 carefully screened participants who sampled salty foods such as soup and chips,on multiple occasions,spread out over weeks.Test subjects were 45 men and 42 women,reportedly healthy,ranging in age from 20 to 40 years.The sample was composed of individuals who were not actively modifying their dietary intake and did not smoke cigarettes.They rated the intensity of taste on a commonly used scientific scale,ranging from barely detectable to strongest sensation of any kind."Most of us like the taste of salt. However,some individuals eat more salt,both because they like the taste of saltiness more,and also because it is needed to block other unpleasant tastes in food."said Hayes. "Supertasters,people who experience tastes more intensely,consume more salt than do nontasters.Snack foods have saltiness as their primary flavor,and at least for these foods,more is better,so the supertasters seem to like them more."However,supertasters also need higher levels of salt to block unpleasant bitter tastes in foods such as cheese,Hayes noted."For example,cheese is a wonderful blend of dairy flavors from fermented milk,but also bitter tastes from ripening that are blocked by salt,"he said."A supertaster finds low-salt cheese un-pleasant because the bitterness is too pronounced．"Hayes cited research done more than 75 years ago by a chemist named Fox and a geneticist named Blakeslee,showing that individuals differ in their ability to taste certain chemicals.As a result,Hayes ex-plained,we know that a wide range in taste acuity exists,and this variation is as normal as variations in eye and hair color."Some people,called supertasters,describe bitter compounds as being extremely bitter,while others, called nontasters,find these same bitter compounds to be tasteless or only weakly bitter."he said."Re- sponse to bitter compounds is one of many ways to identify biological differences in food preference because supertastmg is not limited to bitterness."The article argues that supertasters_________.A:like snack foods having saltiness as their primary flavorB:like the taste of saltiness to block sweet tastes in foodC:consume less salt because they don't like intensive tastesD:like to share salty cheese with nontasters
共用题干第三篇Some People do Not Taste Salt Like OthersLow-salt foods may be harder for some people to like than others,according to a study by a Penn State College of Agricultural Sciences food scientist. The research indicates that genetic factors influence some of the difference in the levels of salt we like to eat.Those conclusions are important because recent,well-publicized efforts to reduce the salt content in food have left many people struggling to accept fare that simply does not taste as good to them as it does to others,pointed out John Hayes,assistant professor of food science,who was lead investigator on the study.Diets high in salt can increase the risk of high blood pressure and stroke.That is why public health ex-perts and food companies are working together on ways to help consumers lower salt intake through foods thatare enjoyable to eat. This study increases understanding of salt preference and consumption.The research involved 87 carefully screened participants who sampled salty foods such as soup and chips,on multiple occasions,spread out over weeks.Test subjects were 45 men and 42 women,reportedly healthy,ranging in age from 20 to 40 years.The sample was composed of individuals who were not actively modifying their dietary intake and did not smoke cigarettes.They rated the intensity of taste on a commonly used scientific scale,ranging from barely detectable to strongest sensation of any kind."Most of us like the taste of salt. However,some individuals eat more salt,both because they like the taste of saltiness more,and also because it is needed to block other unpleasant tastes in food."said Hayes. "Supertasters,people who experience tastes more intensely,consume more salt than do nontasters.Snack foods have saltiness as their primary flavor,and at least for these foods,more is better,so the supertasters seem to like them more."However,supertasters also need higher levels of salt to block unpleasant bitter tastes in foods such as cheese,Hayes noted."For example,cheese is a wonderful blend of dairy flavors from fermented milk,but also bitter tastes from ripening that are blocked by salt,"he said."A supertaster finds low-salt cheese un-pleasant because the bitterness is too pronounced．"Hayes cited research done more than 75 years ago by a chemist named Fox and a geneticist named Blakeslee,showing that individuals differ in their ability to taste certain chemicals.As a result,Hayes ex-plained,we know that a wide range in taste acuity exists,and this variation is as normal as variations in eye and hair color."Some people,called supertasters,describe bitter compounds as being extremely bitter,while others, called nontasters,find these same bitter compounds to be tasteless or only weakly bitter."he said."Re- sponse to bitter compounds is one of many ways to identify biological differences in food preference because supertastmg is not limited to bitterness."The last two paragraphs illustrate that taste acuity is_________.A:developed over time after birthB:related to one's eye and hair colorC:still unknown to scientistsD:genetically determined
共用题干第二篇Some People do Not Taste Salt Like OthersLow-salt foods may be harder for some people to like than others,according to a study by a Penn State College of Agricultural Sciences food scientist.The research indicates that genetic factors influence some of the difference in the levels of salt we like to eat.Those conclusions are important because recent,well-publicized efforts to reduce the salt content in food have left many people struggling to accept fare that simply does not taste as good to them as it does to others, pointed out John Hayes,assistant professor of food science who was lead investigator on the study.Diets high in salt can increase the risk of high blood pressure and stroke.That is why public health ex- perts and food companies are working together on ways to help consumers lower salt intake through foods that are enjoyable to eat.This study increases undersfanding of salt preference and consumption.The research involved 87 carefully screened participants who sampled salty foods such as soup andchips,on multiple occasions,spread out over weeks.Test subjects were 45 men and 42 women,reportedly healthy,ranging in age from 20 to 40 years.The sample was composed of individuals who were not actively modifying their dietary intake and did not smoke cigarettes.They rated the intensity of taste on a commonly used scientific scale,ranging from barely detectable to strongest sensation of any kind."Most of us like the taste of salt.However,some individuals eat more salt,both because they like the taste of saltiness more,and also because it is needed to block other unpleasant tastes in food,"said Hayes. "Supertasters,people who experience tastes more intensely,consume more salt than nontasters do.Snack foods have saltiness as their primary flavor,and at least for these foods,more is better,so the supertasters seem to like them more."However,supertasters also need higher levels of salt to block unpleasant bitter tastes in food such as cheese,Hayes noted."For example,cheese is a wonderful blend of dairy flavors from fermented milk,but al- so bitter tastes from ripening that are blocked by salt,"he said."A supertaster finds low-salt cheese unpleasant because the bitterness is too pronounced."Hayes cited research done more than 75 years ago by a chemist named Fox and a geneticist named Blakeslee,showing that individuals differ in their ability to taste certain chemicals.As a result,Hayes ex- plained,we know that a wide range in taste acuity exists,and this variation is as normal as variations in eye and hair color."Some people,called supertasters,'describe bitter compounds as being extremely bitter,while others, called nontasters,find these same bitter compounds to be tasteless or only weakly bitter,"he said."Response to bitter compounds is one of many ways to identify biological differences in food preference because super- tasting is not limited to bitterness."Supertasters prefer high-salt cheese because_________.A:it is good to healthB:it is rich in nutritionC:it has intense bitter tastesD:it tastes less bitter
共用题干第二篇Some People do Not Taste Salt Like OthersLow-salt foods may be harder for some people to like than others,according to a study by a Penn State College of Agricultural Sciences food scientist.The research indicates that genetic factors influence some of the difference in the levels of salt we like to eat.Those conclusions are important because recent,well-publicized efforts to reduce the salt content in food have left many people struggling to accept fare that simply does not taste as good to them as it does to others, pointed out John Hayes,assistant professor of food science who was lead investigator on the study.Diets high in salt can increase the risk of high blood pressure and stroke.That is why public health ex- perts and food companies are working together on ways to help consumers lower salt intake through foods that are enjoyable to eat.This study increases undersfanding of salt preference and consumption.The research involved 87 carefully screened participants who sampled salty foods such as soup andchips,on multiple occasions,spread out over weeks.Test subjects were 45 men and 42 women,reportedly healthy,ranging in age from 20 to 40 years.The sample was composed of individuals who were not actively modifying their dietary intake and did not smoke cigarettes.They rated the intensity of taste on a commonly used scientific scale,ranging from barely detectable to strongest sensation of any kind."Most of us like the taste of salt.However,some individuals eat more salt,both because they like the taste of saltiness more,and also because it is needed to block other unpleasant tastes in food,"said Hayes. "Supertasters,people who experience tastes more intensely,consume more salt than nontasters do.Snack foods have saltiness as their primary flavor,and at least for these foods,more is better,so the supertasters seem to like them more."However,supertasters also need higher levels of salt to block unpleasant bitter tastes in food such as cheese,Hayes noted."For example,cheese is a wonderful blend of dairy flavors from fermented milk,but al- so bitter tastes from ripening that are blocked by salt,"he said."A supertaster finds low-salt cheese unpleasant because the bitterness is too pronounced."Hayes cited research done more than 75 years ago by a chemist named Fox and a geneticist named Blakeslee,showing that individuals differ in their ability to taste certain chemicals.As a result,Hayes ex- plained,we know that a wide range in taste acuity exists,and this variation is as normal as variations in eye and hair color."Some people,called supertasters,'describe bitter compounds as being extremely bitter,while others, called nontasters,find these same bitter compounds to be tasteless or only weakly bitter,"he said."Response to bitter compounds is one of many ways to identify biological differences in food preference because super- tasting is not limited to bitterness."John Hayes points out that_________.A:food with less salt tastes betterB:many people make efforts to accept low-salt foodC:many people never eat low-salt foodD:it is good to health to eat food without salt
The English Channel separates the island of Great Britain from（）.ADenmarkBBelgiumCFranceDthe Netherlands
Scotland occupies the（）third of the island of Great Britain in the British Isles.AsouthernBnorthernCeasternDwestern
The English Channel separates the island of Great Britain from（）.A、DenmarkB、BelgiumC、FranceD、the Netherlands
单选题The English Channel separates the island of Great Britain from（）.ADenmarkBBelgiumCFranceDthe Netherlands
单选题When approaching Block Island Sound from Long Island Sound，you will enter waters governed by the International Rules of the Road when you（）.Apass through The RaceBcross the territorial sea boundaryCexit Block Island Sound to the east or southDNone of the above，as Long Island Sound is governed by the International Rules of the Road
单选题The water of the Great Salt Lake is _____ seawater.Asaltier than that ofBas salty as that ofCsaltier thanDso salty as
单选题On the south and the east coasts of Block Island are circles with a dot in the center and labeled CUP. This is a （）.Aconspicuous objectBsteep depression in the surrounding hills that resembles a cupCdomed structure useful for navigationDcalling-up-point used for traffic control
单选题Passage2 Questions 6 to 10 are based on the following passage. Salt is as necessary to life as water. In many areas of Africa people once drank the urine（尿）of animals because they had no other source of salt. Without salt, human beings die. The human body demands that the amount of salt in the blood always stay the same. When the body does not get enough salt, it protects itself by letting less salt leave the body in. urine and sweat. But it cannot reduce this output to zero. Some salt is always escaping. On a completely saltless diet, like that of some people in Africa, the body steadily loses small amounts of salt through the kidneys（肾） and sweat glands(腺). It then tries to adjust to this loss by speeding up its secretion(分泌) of water. (78) In this way, the body attempts to keep the amount of salt in the blood at the necessary level. The result is a slow drying up of body and, finally, death. The person dies of thirst. In cases where there is little or no water to drink, the body tries to do the opposite thing.Again, it must keep the salt level in the blood constant. Because it has little water, it attempts to stop water from leaving the body and to increase its secretion of. salt. But, as with the escaping salt, it cannot be completely successful. Some water still leaves and the person eventually dies of thirst. In short, the body's normal needs for salt and for water are both parts of the same important need to keep the salt level in the blood constant.10 What is the main idea of the passage?ASalt is very important.BIf their blood salt level is not constant, human beings may die.CThe amount of salt in the body is secreted.DPeople can die of thirst.
单选题Passage2 Questions 6 to 10 are based on the following passage. Salt is as necessary to life as water. In many areas of Africa people once drank the urine（尿）of animals because they had no other source of salt. Without salt, human beings die. The human body demands that the amount of salt in the blood always stay the same. When the body does not get enough salt, it protects itself by letting less salt leave the body in. urine and sweat. But it cannot reduce this output to zero. Some salt is always escaping. On a completely saltless diet, like that of some people in Africa, the body steadily loses small amounts of salt through the kidneys（肾） and sweat glands(腺). It then tries to adjust to this loss by speeding up its secretion(分泌) of water. (78) In this way, the body attempts to keep the amount of salt in the blood at the necessary level. The result is a slow drying up of body and, finally, death. The person dies of thirst. In cases where there is little or no water to drink, the body tries to do the opposite thing.Again, it must keep the salt level in the blood constant. Because it has little water, it attempts to stop water from leaving the body and to increase its secretion of. salt. But, as with the escaping salt, it cannot be completely successful. Some water still leaves and the person eventually dies of thirst. In short, the body's normal needs for salt and for water are both parts of the same important need to keep the salt level in the blood constant.7 In order to adjust to the loss of salt, the body______.Aloses some bloodBspeeds up its secretion of waterCspeeds up its secretion of saltDis drying up slowly
单选题Based on your 2209 fix，which would be a warning that you are being set down on Block Island Sound South Entrance Obstruction Lighted BIS Buoy? （）ADecreasing loran readings on 9960-WBVisual bearings of Montauk Point Lt. changing to the leftCIncreasing bearings of Southeast Point LightDDecreasing soundings
单选题At 0900，you take the following radar ranges: Watch Hill Point 5.4 miles; Block Island Grace Point 8.3 miles. Which statement is TRUE? （）AYou are within 3 nautical miles of the coastBThe bottom in the area is sand and gravelCThe fix is indeterminateDYou are governed by the Inland Rules
单选题Scotland occupies the（）third of the island of Great Britain in the British Isles.AsouthernBnorthernCeasternDwestern
单选题AThe Slave House on the island of Senegal.BThe Slave House on the island of Goree.CThe plantation on the island of Goree.DThe plantation on the island of Senegal.