(A) 700 °C
(B) 900 °C
(C) 1300 °C
(D) 1700 °C

A. Ingredients dissolve better in chilled water
B. Chilled water enhances the taste
C. Chilled water attracts more carbon dioxide 
D. Chilled water is more hygienic

(A) Oxygen
(B) Carbon dioxide
(C) Nitrogen
(D) Halogen

(A) weak vocal cords

(B) lower frequency

(C) high frequency

(D) smaller vocal cord

(A) Electric-volt

(B) Erg

(C) Joule

(D) Calorie

(A) Carbohydrate

(B) Protein

(C) Fat

(D) Amino acids

(A) Sulfur Dioxide and Potassium Nitrate

(B)Sulfur and Charcoal

(C) Nitrogen Oxide and Potassium Nitrate

(D) Sulfur Dioxide and Nitrogen Oxide

(A) Capillary action
(B) Atmospheric pressure
(C) Viscosity of oil
(D) Change in temperature

(A) Tungsten
(B) Graphite
(C) Chromium
(D) Nichrome

(A) A decrease in the rate of photosynthesis
(B) An increase in the rate of photosynthesis
(C) A decrease in the rate of respiration
(D) No effect on either photosynthesis or respiration