斯蒂文·芬克

米特罗夫

迈克尔·罗杰斯

罗伯特·希斯

(exp==0)

(exp!=0)

(exp==1)

(exp!=1)

正确

错误

for(exp1;0;exp3)

for(exp1;1;exp3)

for(exp1;exp1;exp3)

for(exp1;exp3;exp3)

斯蒂文·芬克

佩尔森

米特罗夫

罗伯特·希斯

Many countries around the world produce as well as consume soybeans for different reasons. In Asia, the soybean is grown chiefly for the beans, which is consumed fresh, fermented, or dried. As a source of protein and oil, soybean milk is made with the whole soybeans. Bean curd is made from soymilk and tofu is seasoned or cooked together with other dishes. In the West, soybeans are produced primarily for the soybean meal used as livestock feed. As more investigative results of research have unveiled the health benefits of soybean food products, soy foods are gaining more popularity as a health product.

Soy has been available for more than two decades in health food stores, specialty markets and restaurants that serve healthy, hot meals. But now it's poised to become the food of the next millennium, available soon in nearly everything, everywhere. Some people believe the soy protein business will triple over the next two years because of the FDA announcement (The FDA is now letting companies advertise a connection between soy protein and a healthy heart, and it is sure to mean healthy profits).

Today the one-billion-dollar-a-year soybean business is dominated by companies that produce soy burgers, soymilk and tofu, but the future is in new products like soy pizza, soy peanut butter, even soy breakfast cereal. But experience has shown that unless healthy food tastes good, it fails in the marketplace. And many consumers consider the taste of soy, in this case tofu, bland or at best, bean-like. In Boca Burger in Chicago they won't say how they make their soy burgers taste like meat, but they're convincing enough to be featured in school cafeterias and fast food restaurants. In food industry sales volume is determined by nothing other than flavor.

(exp==0)

(expl!=0)

(exp==l)

(exp!=1)

Error-0001

WLS-00002

BEA-12345

胞体较大,有多个大而圆的细胞核

胞质嗜酸性

细胞表面有许多细小突起,可与邻近成骨细胞形成缝隙连接

有大量线粒体和溶酶体

有许多吞噬泡和吞噬体