Question: "Food in France is still primarily about pleasure,"says Mark Singer, technical director of cuisine at Le Cordon Bleu in Paris."Cooking and eating are both pastimes and pleasure."The French might start their day with bread, butter, jam, and perhaps something hot to drink -- it's a time of the day when the whole family can be united. Singer, born in Philadelphia, has lived in France for more than 40 years.

"Although things have changed greatly in the past 20 years when it comes to food in the country,"he says,"and what was a big affair with eating has been slowly softened up, there are still events in the year, like birthdays and New Year's Eve and Christmas Eve that are still really anchored in traditional food and cooking. But it's not every day."

Some people think French food life may be a performance, adds Jennifer Berg, director of graduate food studies at New York University."They want to believe that France is this nation where people are spending five hours a day going to 12 different markets to get their food. The reality is most croissants are factory-made, and most people are buying convenience food, except for the very small group of people in high society. But part of our identity relies on believing that myth."

In Italy, as in France, takeout is still ly rare."Eating fast is not at all part of our culture,"says Marco Bolasco, editorial director of Slow Food and an Italian food expert. Our meals are relaxed, even during a lunch break. Food in Italy is love, and nutrition, and pleasure, he says. An Italian child's first experience with food is not small round cakes or rice or eggs, but probably ice cream, notes Bolasco. Status and wealth play less of a role in food. 1. Contrary to reputation, how are most croissants made?
2. Which group of people don't buy fast food?
3. What's a French holiday that is still associated with traditional food?
4. Who is the technical director at Le Cordon Bleu?
5. What does he say French food is about?
6. Where was he born?
7. How long has he lived in France?
8. What is Jennifer Berg's profession?
9. Who is the editorial director of Slow Food?
10. Does he feel like Italian meals are hurried?
11. What does he say a child's first food might be? Provide a numbered list of answers.
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A numbered of answers: 1. Most croissants are factory-made
2. Italians
3. New Year's Eve
4. Mark Singer
5. Pleasure
6. Philadelphia
7. More than 40 years.
8. Director of graduate food studies
9. Marco Bolasco
10. No
11. Ice cream

Question: In our city,there is a big zoo. There are a lot of animals in it. Mona is an Australian koala. She is seven years old. She is very cute. She likes sleeping during the day. But at night she gets up and eats leaves. Mona doesn't drink water for months. But she is healthy,because she can get water from the leaves. Here is a big house. A lion lives in it. His name is Gerry. He is ugly. He is from Africa. Meat is his favorite food. Gerry is very lazy. He sleeps and relaxes for 20 hours every day. Today is Gerry's eighth birthday. The workers in the zoo are having a birthday party for him. This is a big elephant. His name is Johnny. He is from India .He's eleven years old. He has bad eyesight .He likes to eat grass. He's friendly and clever. People can teach him to do things for them. Tuantuan is a cute panda. She is five years old. She's from China. She is very beautiful,but she's very shy,so please keep quiet. She likes eating bamboos and drinking water. She relaxes about 10 hours every day. 1. what is the pachyderm called?
2. where is he from?
3. can he see well?
4. is he dumb?
5. who is the marsupial?
6. how old is she?
7. does she run around when the sun is out?
8. why not?
9. what does she consume?
10. when?
11. what animal resides in a home?
12. what is he called?
13. is he attractive?
14. is he from Finland?
15. where is he from?
16. is he very active?
17. why not?
18. what does he do?
19. how long does he do that?
20. how old is he? Provide a numbered list of answers.
****
A numbered of answers: 1. Johnny
2. India
3. No
4. No
5. Mona is an Australian koala
6. seven
7. No
8. She likes sleeping during the day
9. leaves
10. at night
11. A lion
12. Gerry
13. No
14. No
15. Africa
16. No
17. he is very lazy
18. He sleeps and relaxes
19. 20 hours every day
20. eight

Question: The emergence of resistance of bacteria to antibiotics is a common phenomenon. Emergence of resistance often reflects evolutionary processes that take place during antibiotic therapy. The antibiotic treatment may select for bacterial strains with physiologically or genetically enhanced capacity to survive high doses of antibiotics. Under certain conditions, it may result in preferential growth of resistant bacteria, while growth of susceptible bacteria is inhibited by the drug. For example, antibacterial selection for strains having previously acquired antibacterial-resistance genes was demonstrated in 1943 by the LuriaDelbruck experiment. Antibiotics such as penicillin and erythromycin, which used to have a high efficacy against many bacterial species and strains, have become less effective, due to the increased resistance of many bacterial strains.

The successful outcome of antimicrobial therapy with antibacterial compounds depends on several factors. These include host defense mechanisms, the location of infection, and the pharmacokinetic and pharmacodynamic properties of the antibacterial. A bactericidal activity of antibacterials may depend on the bacterial growth phase, and it often requires ongoing metabolic activity and division of bacterial cells. These findings are based on laboratory studies, and in clinical settings have also been shown to eliminate bacterial infection. Since the activity of antibacterials depends frequently on its concentration, in vitro characterization of antibacterial activity commonly includes the determination of the minimum inhibitory concentration and minimum bactericidal concentration of an antibacterial. To predict clinical outcome, the antimicrobial activity of an antibacterial is usually combined with its pharmacokinetic profile, and several pharmacological parameters are used as markers of drug efficacy. 1. What was demonstrated in 1943?
2. By what?
3. What has been less effective?
4. What kind?
5. What is dependent on several factors?
6. What does that include?
7. What might depend on the growth phase?
8. What does it require?
9. Anything else?
10. What might get rid of infections? Provide a numbered list of answers.
****
A numbered of answers:
1. antibacterial selection for strains having previously acquired antibacterial-resistance genes
2. the LuriaDelbruck experiment.
3. . Antibiotics
4. penicillin and erythromycin
5. The successful outcome of antimicrobial therapy
6. host defense mechanisms, the location of infection, and the pharmacokinetic and pharmacodynamic properties of the antibacterial.
7. A bactericidal activity of antibacterials
8. ongoing metabolic activity
9. division of bacterial cells.
10. antibacterials