题目内容

该企业改变折旧的计提方法是否符合规定？说明理由。若造成不缴或少缴税款的，按《税收征管法》规定应如何处理？

查看答案

搜索结果不匹配？点我反馈

更多问题

当区域网络扩大时，网络安全就成为重点，该校园采用RADIUS技术，对校园每个用户进行认证，保证每个终端接入的合法性。其中RADIUS认证主要使用(2)和(3)认证方式。

IPSec是IETE以RFC)侈式公布的一组安全协议集，它包括(11)与(12)两个安全机制，其中(11)用于传输非机密数据。

阅读以下说明，回答问题1～3，将解答填入对应的解答栏内。
某公司的分支机构通过一条DDN专线接入到公司总部，地址分配和拓扑结构如图5-1所示。在两台路由器之间可以使用静态路由，也可以使用动态路由。
下面是分支机构路由器R1的配置命令列表，在空白处填写合适的命令/参数，实现R1的正确配置。
Router＞en
Router＞conf term
Router(config)hostname R1
Router(config)int e0
R1(config-if)ip address (1)
R1(config-if)no shutdown
R1(config-if)int s0
R1(config-if)ip address [ (2) ]
R1(config-if)no shutdown
R1(config-if)clock rate 56000
R1(config-if)exit
R1(config)ip routing
R1(config)ip route [ (3) ]
R1(config)ip classless
R1(config)exit
R1copy run start

Part B
Directions: In the following article some paragraphs have been removed. For Questions 66-70, choose the most suitable paragraph from the list A-F to fit into each of the numbered gaps. There is one paragraph which does not fit in any of the gaps. Mark your answers on ANSWER SHEET 1.
Supermarket shoppers have never been more spoilt for choice. But just when we thought traditional systems of selective farming had created the most tempting array of foods money can buy, we are now being presented with the prospect of genetically created strains of cabbages, onion, tomato, potato and apple.
It may not tickle the fancy of food purists but it fires the imagination of scientists. Last week they discovered that the classic Parisian mushroom contains just the properties that, when genetically mixed with a wild strain of mushroom from the Sonora desert in California, could help it grow en masse while at the same time providing it with the resilience of the wild strain.
66.
" We have found a way of increasing the success rate from one to 90 per cent. "
This is just one of the many products that, according to skeptics, are creating a generation of "Frankenfoods". The first such food that may be consumed on a wide scale is a tomato which has been genetically manipulated so that it does not soften as it ripens.
67.
Critics say that the new tomato—which cost $25 million to research—is designed to stay on supermarket shelves for longer. It has a ten-day life span.
Not surprisingly, every-hungry US is leading the search for these forbidden fruit. By changing the genes of a grapefruit, a grower from Texas has created a sweet, red, thin-skinned grapefruit expected to sell at a premium over its California and Florida competitors.
For chip fanatics who want to watch their waist-lines, new high-starch, low-moisture potatoes that absorb less fat when fried have been created, thanks to a gene from intestinal bacteria.
The scientists behind such new food argue that genetic engineering is simply an extension of animal and plant breeding methods and that by broadening the scope of the genetic changes that can be made, sources of food are increased. Accordingly, they argue, this does not inherently lead to foods that are less safe than those developed by conventional techniques. But if desirable genes are swapped irrespective of species barriers, could things spiral out of control？ "Knowledge is not toxic, "said Mark Cantley , head of the biotechnology unit at the Organisation for Economic Cooperation and Development, "It has given us a far greater understanding of how living systems work at a molecular level and there is no reason for people to think that scientists and farmers should use that knowledge to do risky things. "
Clearly, financial incentive lies behind the development of these bigger, more productive foods. But we may have only ourselves to blame. In the early period of mass food commerce, food varieties were developed by traditional methods of selective breeding to suit the local palate. But as suppliers started to select and preserve plant variants that had larger fruit, consumer expectations rose, leading to the development of the desirable clones. Still, traditionalists and gourmets in Europe are fighting their development.
68.__
Even in the pre-packaged US, where the slow-softening tomato will soon be reaching supermarkets, 1, 500 American chefs have lent their support to the Pure Food Campaign which calls for the international boycott of genetically engineered foods until more is known about the consequences of the technology and reliable controls have been introduced.
In the short term, much of the technology remains untested and in the long term the consequences for human biology are unknown. Questions have arisen over whether new proteins in gen