问题 问答题

近年来有人提出了利用海水(含氯化钠)处理含二氧化硫的废气,该方法的流程如下:

(1)上图中从海水最终得到“NaCl(产品)”的过程属于______(填“物理变化”或“化学变化”).

(2)图中反应①、③、④属于化合反应的是______ (填序号).

(3)①中的反应物是氯化钠和______,该反应的化学方程式为______.

(4)反应④的化学方程式为______.

答案

(1)从海水最终得到“NaCl(产品)”是反应生成的氯化钠,该变化属于化学变化.故答案为:化学变化.

(2)氯气和氢气反应生成氯化氢的反应属于化合反应.故答案为:③

(3)①中的反应物是氯化钠和水.故答案为:水.反应的化学方程式为:2NaCl+2H2O

 通电 
.
 
2NaOH+H2↑+Cl2

(4)反应④的化学方程式为:NaHSO3+HCl═NaCl+H2O+SO2

解答题
填空题

You might think that hamburgers were invented in the United States, but that is not totally true. These (1) , or patties, actually came from Germany in the middle of the nineteenth century. They were brought to the United States by (2) who came from the city of Hamburg. That is why (3) was "hamburger steak".

However, people in other places (4) that they invented the hamburger. Perhaps we’ll never have a (5) . But there’s no question that the hamburger was a (6) . Why Perhaps because at that time, industry was growing and a kind of (7) food was needed for workers.

The hamburger became even more popular (8) when the first chain of fast food restaurants was started. This chain was called "White Castle". It served tiny hamburgers that were sold for only (9) . Then, in the 1930s there came the (10) where customers were served in their cars by waiters in uniform. And the hamburger was one of the most (11) .

By now, The hamburger was ready to (12) the world. And this happened with McDonald’s, which was actually a (13) at first. But by the early 1950s the hot dog was replaced by the hamburger. McDonald’s and other fast food restaurants (14) around the world throughout the rest of the twentieth century. McDonald’s alone has (15) for everyone person in the world.

The importance of the hamburger to (16) remains significant. About (17) of all sandwiches that are eaten are hamburgers. According to some sources, (18) of current workers in the United States had their first job at McDonald’s. But the face of the hamburger is changing (19) . Nowadays it is possible to buy a chicken burger, a turkey burger, (20) , or veggie burger.

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