Grade

Type of questions

English Senior High

ComprehensionのAとB両方分からないです。 教えてください🙇‍♀️

A Fermented foods A The special sheet Q. Listen and choose the best match for the pictures above. Part 3 fermentation Harmentéif(a)n/ rapidly rapidli dominant /dá(:)minant/ growth /grou0/ ferment(ed) /forment(id)/ soy (s51/ sauce/s5:s/ pickle(s) /pik(a)l(z)/ cuisine/kwizi:n/ exist /igzist/ collaborating /kǝlæbǝrèitin/ <collaborate naturally /næetf(ǝ)r(ǝ)li/ instead /instéd/ A Fish wrapped in the special sh Kanata introduces a variety of fermented foods in Japan Fermentation is another way to preserve food. A goo microorganism is added to the food. It grows rapid becomes the dominant microorganism present in the food and inhibits the growth of bad microorganisms. As grows, it changes proteins or sugars or both in the food and makes it more delicious. Japanese people eat many fermented foods: soy sauce miso, natto, Japanese pickles. Japanese cuisine could not exist. Without these foods Recently, collaborating with a university, a company in Japan developed a special sheet coated with a good microorganism. When you wrap meat or fish in this sheet, the good microorganism protects the food from bad microorganisms. The food naturally begins to ferment without spoiling, and its taste becomes richer and more delicious. The sheet may also solve the food waste problem. Restaurants that use the sheet can keep extra food longer instead of throwing it away. Hints for Understanding 「もし(今) 〜がなければ」 Without ~ 1.8 Without these foods, Japanese cuisine could not exist. ~がなければ Comprehension A Answer true or false. ・できないだろう (could not + 動詞の原形) 仮定法過去 1. Soy sauce, miso, and natto are Japanese fermented foods. 8 2. The special sheet for keeping food was developed by a company in the USA. 3. If restaurants wrap meat or fish in the special sheet, they will throw away less extra food. B Fill in the blanks. 1. Fermentation process A (① ) microorganism is (2 It grows rapidly and slows the (3 microorganisms. ) to the food. ) of (① ) proteins and (6 ) in the food. The food becomes more (⑦ ➡It (6 2. The special sheet The sheet (① \I/ ) the food from (2 ) microorganisms ) microorganism. because it is coated with a (3 GO Give Your Opinion A: Have you eaten fermented foods recently? B: OK, let me see. I ate ① natto How about you?

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Chemistry Senior High

高校化学です。3枚目の赤線のように言い切れるのはなぜですか?(なぜCI2だけの存在割合なのでしょうか?ClO⁻はないのでしょうか?)

化学 問4 次の文章を読み, 後の問い (a~c)に答えよ。にはLO 塩素 Cl,次亜塩素酸 HCIO,次亜塩素酸イオン CIO は殺菌作用をもち、 これらは遊離有効塩素とよばれる。 水道水の殺菌・消毒には主に次亜塩素酸ナ トリウム NaCIO が用いられている。 HCIO および CIO - は,強い をもち,電子を ア作用 自らは塩化物イオン CIに変化する。 この過程で 殺菌効果を発揮する。までに20m また, HCIO は弱酸であり, 水溶液中での電離は次の式 (7) で表され, HClO の電離定数 Ka は式 (8) のようになる。 HCIO ← H+ + CIO ¯ Ka= [H+] [CIO-]=3.0×10 - mol/L [HCIO] (8) 遊離有効塩素(Clz, HCIO, CIO-) のそれぞれの存在割合 (遊離有効塩素の全 物質量に対する各成分の物質量の割合) は,水溶液のpHによって異なり,酸 性が強くなると Cl2 の存在割合が、塩基性が強くなると CIO - の存在割合が大 きくなる。図2は, 遊離有効塩素に含まれる HCIO の存在割合と pH の関係を 示したものである。 HCIO の存在割合(%) 100 90 AgNO 80 285030200 0 1 2 3 4 5 6 7 8 9 10 11 12 13 14 pH 図2 遊離有効塩素に含まれる HCIO の存在割合とpHの関係 <-44-

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