【正文】 答：通常都在車身前端和后端裝一塊截面和飛機機翼一樣，但鼓起的一面（凸面）朝下方，使空氣在賽車運動時對它產生一個向下的壓力，以加大輪 胎對地面的作用力和防止車身發(fā)飄。 答： OBD是英文 OnBoard Diagnostics的縮寫，中文翻譯為車載自動診斷系統(tǒng)。當系統(tǒng)出現(xiàn)故障時，故障（ MIL）燈或檢查發(fā)動機（ Check Engine）警告燈亮，同時動力總成控制模塊（ PCM）將故障信息存入存儲器，通過一定的程序可以將故障碼從 PCM中讀出。有針對性地去檢查有關部位、元件和線路，將故障排除。在相同情況下，轎車的質量每減輕 100公斤，每百公里的燃油消耗將減少 ～ lL。但汽車太輕，會影響其抓地力，進而影響其驅動力。 （ 4）汽油機增壓的優(yōu)點和難點是什么？ 答：汽油機增壓的優(yōu)點：提高動力（功率、轉矩等）；通過增壓小排量（ Downsizing），可以降低部分負荷油耗，提高燃油經濟性。 （ 5）簡述混合動力汽車的工作原理及其優(yōu)缺點。其優(yōu)點是： a. 采用混合動力后可按平均需用的功率來確定內燃機的最大功率，使內燃機處于油耗低、污染少的最優(yōu)工況下工作。負荷小時，內燃機富余的功率可發(fā)電給電池充電。 b. 因為有了電池，可以十分方便地回收制動時、下坡時、怠速時的能量。 d. 有了內燃機可以十分方便地解決耗能大的空調、取暖、除霜等純電動汽車遇到的難題。 f. 可讓電池保持在良好的工作狀態(tài)，不發(fā)生過充、過放，延長其使用壽命，降低成本。 答：氫燃料汽車的突出優(yōu)點是零排放和燃料來源的多樣性。 生物燃料汽車的燃料是可再生燃料，來源廣泛，蘊藏量極大，具有較好的環(huán)保效應。 天然氣汽車的突出優(yōu)點：有害物排放低，良好的經濟性 ，可以提高發(fā)動機的壽命和潤滑油的使用期限，從而降低汽車保養(yǎng)和運行費用。 請您刪除一下內容， O(∩ _∩ )O 謝謝！?。?2021 年中央電大期末復習考試小抄大全，電大期末考試必備小抄，電大考試必過小抄 After earning his spurs in the kitchens of The Westin, The Sheraton, Sens on the Bund, and a sprinkling of other topnotch venues, Simpson Lu fi nally got the chance to bee his own boss in November 2021. Sort of. The Shanghaiborn chef might not actually own California Pizza Kitchen (CPK) but he is in sole charge of both kitchen and frontof house at this Sinan Mansions39。brand ambassador’ on hand to ensure the business adheres to its ethos of creating innovative, hearthbaked pizzas, a slice of PR blurb that Simpson insists lives up to the hype. They are very innovative, he says. The problem with most fast food places is that they use the same sauce on every pizza and just change the toppings. Every one of our 16 pizza sauces is a unique recipe that has been formulated to plement the toppings perfectly. The largely local customer base evidently agrees and on Saturday and Sunday, at least, the place is teeming. The kids eatforfree policy at weekends is undoubtedly a big draw, as well as is the spacious secondfl oor layout overlooked by a canopy of green from Fuxing Park over the road. The pany is also focusing on increasing brand recognition and in recent years has taken part in outside events such as the regular California Week. Still, the sta are honest enough to admit that business could be better。 and the small tables are intentional imitations of the ones that Coco Chanel once sat at every afternoon for hot chocolate. The famous hot chocolate, known as L’Africain, is a luxurious mixture of four types of cocoa beans imported from Africa, blended in Paris and then shipped to Shanghai. It’s sinfully sweet, rich and thick as if putting a bar of melting chocolate directly on the tongue and the fresh whipped cream on the side makes a light, but equally gratifying contrast. It is also sold in glass bottles as takeaway. The signature MontBlanc chestnut cake consists of three parts: the pureed chestnut on top, the vanilla cream like stuffing, and the meringue as base. Get all three layers in one scoop, not only for the different textures but also various flavors of sweetness. The dessert has maintained its popularity for a century, even in a country like France, perhaps the world’s most petitive place for desserts. A much overlooked pairing, is the ParisNew York choux pastry and N226 chocolate flavored tea. The choux pastry is a mouthful of airy pecanflavored whipped cream, while the tea, a blend of black teas from China and Ceylon, cocoa and rose petals, offers a more subtle fragrance of flowers and chocolate. Ordering these two items, featuring a muted sweetness, makes it easier for you to fit into your little black dress. Breakfast, brunch, lunch and light supper are also served at the tearoom, a hub of many cultures and takes in a mix of different styles of French cuisines, according to the management team. The semicooked foie gras terrine, is seductive and deceptive. It’s generously served at the size and shape of a toast, while the actual brioche toast is baked into a curved slice dipped with fig chutney. The flavor, however, is honest: strong, smooth and sublime. And you don’t actually need the toast for crunchiness. This is the season for high teas, with dainty cups of fine china and little pastries that appeal to both visual and physical appetites. But there is one high tea with a difference, and Pauline D. Loh finds out just exactly why it is special. Earl Grey tea and macarons are all very well for the crucial recuperative break inbetween intensive bouts of holiday season shopping. And for those who prefer savory to sweet, there is still the selection of classic Chinese snacks called dim sum to satisfy and satiate. High tea is a meal to eat with eye and mouth, an inbetween indulgence that should be light enough not to spoil dinner, but sufficiently robust to take the edge off the hunger that strikes hours after lunch. The afternoon tea special at ShangXi at the Four Seasons Hotel Pudong has just the right elements. It is a pampering meal, with touches of luxury that make the high tea session a treat in itself. Whole baby abalones are braised and then topped on a shortcrust pastry shell, a sort of Chinese version of the Western volauvent, but classier. Even classier is the dim sum staple shrimp dumpling or hargow, upgraded with the addition of slivers of midnight dark truffles. This is a master touch, and chef Simon Choi, who presides unchallenged at ShangXi, has scored a winner again. Sweet prawns and aromatic truffles — what’s not to love? His masterful craftsmanship is exhibited in yet another pastry — a sweet pastry that is shaped to look like a walnut, but which you can put straight into the mouth. It crumbles immediately, and the slightly sweet, nutty morsel is so easy to eat you’ll probably reach straight for another. My favorite is the dessert that goes by the name yangzhi ganlu, or ambrosia from the gods. The hotel calls it chilled mango c ream with sago, pomelo and bird’s nest – made with ingredients that resonate with every female soul. It does tas