问题 问答题

某市运输公司发生下列业务:
(1)签订一份运输合同,注明运输费15万元(其中含2%中转装卸费),支付联运企业运费8万元;
(2)将一座购入的车库转让给其他单位,该车库购入时价格200万元,已提取折旧5万元,签订转让合同,以300万元价格转让;
(3)该公司将另一栋房屋作价600万元投资入股,当月将其50%的股权转让,签订股权转让合同,取得收入300万元;
(4)与银行签订合同,为取得贷款将一栋房屋押给银行,换取100万元借款,并以银行无偿使用方式抵减当期应付利息6万元。
要求计算:
(1)相关营业税;
(2)相关印花税。

答案

参考答案:[答案及解析]
(1)运输业营业税=(15-8)×3%=2100(元)
不扣减装卸费但要减除支付联运费用。
(2)转让车库按照转让收入减除购入原价计算营业税。
转让车库营业税=(300-200)×5%=5(万元)
(3)房屋做投资入股不缴纳营业税,投资后转让股权的,也不缴纳营业税。
(4)不动产抵押银行以租金冲抵利息,按服务业——租赁税目征税6×5%=0.3(万元)
(5)运输合同印花税=15万元×(1-2%)×0.5‰=73.5(元)
作为计税依据的运费金额不包括装卸费、保险费等。
(6)转让车库合同缴纳产权转移书据印花税=300万元×0.5‰=1500(元)
(7)股权转让合同缴纳印花税=300万元×1‰=3000(元)
(8)抵押房产借款按借款合同计算缴纳印花税=100万元×0.05‰=50(元)
(9)房租冲抵利息的合同按租赁合同贴花=6万元×1‰=60(元)

选择题
单项选择题

FREEZING FOOD  The discovery of freezing has changed our eating habits more than any other related invention. Because many foods contain large amounts of water, they freeze solidly at or just below 32 degrees Fahrenheit. When we lower the temperature to well below the freezing point and prevent air from penetrating the food, we retard the natural process of decay that causes food to spoil. Freezing preserves the flavor and nutrients of food better than any other preservation method. When properly prepared and packed, foods and vegetables can be stored in the freezer for one year.  Most vegetables and some fruits need blanching before they are frozen, and to avoid this step would be an expensive mistake. The result would be a product largely devoid of vitamins and minerals. Proper blanching curtails the enzyme action, which vegetables require during their growth and ripening but which continues after maturation and will lead to decay unless it is almost entirely stopped by blanching. This process is done in two ways, either by plunging vegetables in a large amount of rapidly boiling water for a few minutes or by steaming them. For steam blanching, it is important that timing begin when the water at the bottom of the pot is boiling. Different vegetables require different blanching times, and specified times for each vegetable must be observed. Under-blanching is like no blanching at all, and over-blanching, while stopping the enzyme action, will produce soggy, discolored vegetables.

Why does the author mention 32 degrees Fahrenheit

A.To suggest the storage temperature for most foods

B.To identify the freezing point of water

C.To state the correct setting for a freezer

D.To give the temperature for blanching