题目内容

食品灰分是评价食品卫生和营养的重要参考指标。不可能导致食品灰分增加的是（）。

A. 生产工艺粗糙
B. 混入了泥沙
C. 加入了不合卫生标准的添加剂
D. 加入了大量的无机盐和微量元素
E. 添加了大量的蛋白质

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Examine the following RMAN script: RMAN> run { debug on; allocate channel c1 type disk; backup datafile 5; } Which statement describes the purpose of the script?（）

A. The data file is checked for physical corruption and backed up if found clean.
B. The backup of data file 5 is performed and the interactive messages during the backup are suppressed.
C. The existing backup for the data file is checked and the backup is performed if there are changes in the data file after the last backup.
D. The backup of data file 5 is performed and all SQL statements that are executed during RMAN compilation and their results are displayed

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