Вопрос № 142507 - Английский язык

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The Egyptian pyramids are huge structures which are almost 4,600 years old. The Pyramid of Cheops consists of 2,300,000 stones. Each of the stones weighs 2.5 tones.
According to the usual explanation large blocks of stone were cut in the mountains and then transported with the help of the most primitive equipment. So about 100 thousand people had to take part in the construction.
But the modern experiments show that the stones of pyramids were made synthetically. The Egyptians produced some special solution. Later they mixed it with one of the minerals. It took them several hours to transform this mixture into very hard rock. This rock was produced just on the construction sites and so there was no need of transporting heavy stones.
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How much does each of the stones weigh?

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Stonehenge is a circle of stones on Salisbury Plain in England. It is about 5,000 years old. The stones are huge – some are nearly 10 metres tall and they are very heavy. How did people lift these stones? They had no machines then. The blue stones in the middle of the circle come from Wales, 200 kilometres away. How did people bring these stones to Salisbury Plain? There were no trains or lorries then.

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Lake Superior is the 1_______ lake in the United States. It is 616 km long, and 258 km 2_______. The deepest part of the 3_______ is 405 m. It is one of the five Great Lakes of North America. Its name 4_______ from French and means ‘upper’ lake. Lake Pontchartrain Causeway in Louisiana is the longest bridge in the world. It is 39 km long and it was completed in 1956.

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1. New York is ____ than Moscow.
2. This is ____ park in London.
3. The new cinema in our district is ____.
4. Population in London is not ____ in Tokyo, which is the most populated city in the world.

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In the USA there are three levels of organization of medical service: the private doctor, the medical institution or hospital and the United State Public Health Service.
The average American has a doctor of his own, whom he calls his ‘family doctor’. The doctor gives the patient regular examinations, vaccinations and medical advice. This doctor receives pay directly from the patient.
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How many levels of organization of medical service are there in the USA?

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A microwave oven
1. A microwave oven works by passing non-ionizing microwave radiation, usually at a frequency of 2.45 gigahertz (a wavelength of 12.24 centimetres), through the food. Microwave radiation is between common radio and infrared frequencies. Water, fat, and other substances in the food absorb energy from the microwaves in a process called dielectric heating.
2. Many molecules (such as those of water) are electric dipoles, meaning that they have a positive charge at one end and a negative charge at the other, and therefore rotate as they try to align themselves with the alternating electromagnetic field of the microwaves. This molecular movement represents heat which is then dispersed as the rotating molecules hit other molecules and put them into motion.
3. Microwave heating is more efficient on liquid water than on fats and sugars (which have a smaller molecular dipole moment), and also more efficient than on frozen water (where the molecules are not free to rotate).  Microwave heating is sometimes explained as a resonance of water molecules, but this is incorrect: such resonance only occurs in water vapor at much higher frequencies, at about 20 GHz.
4. A common misconception is that microwave ovens cook food from the "inside out". In reality, microwaves are absorbed in the outer layers of food in a manner somewhat similar to heat from other methods. The misconception arises because microwaves penetrate dry non-conductive substances at the surfaces of many common foods, and thus often induce initial heat more deeply than other methods. Depending on water content, the depth of initial heat deposition may be several centimetres or more with microwave ovens, in contrast to infrared or convection heating, which deposit heat thinly at the food surface. Penetration depth of microwaves is dependent on food composition and the frequency, with lower microwave frequencies (longer wavelengths) penetrating better.
(Encyclopedia Wikipedia)
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