Question

ДАМ 40 БАЛЛОВ! ПОМОГИТЕ ПОЖАЛУЙСТА! Укажите номера предложений, в которых содержится герундиальный оборот (А) и независимый причастный оборот (В). 1. Candy makers must know sugar being used in two basic forms-either granulated or liquid. 2. After roasting cacao beans need cooling. 3. Extruding enables to produce pasta of different configuration, the shapes depending upon the dies of an extruder. 4. Sugars and starch belong to carbohydrates being composed of hydrogen, oxygen and carbon. 5. The requirement for improved nutrition has resulted in the development of new products, the addition of protein-rich sources to pasta products becoming most popular. 6. A confectioner believes the sugars present in candies and the manner of their treatment governing the characteristics of final products. 7. Pasta-type products having become an important part of the diet for people all over the world is evident. 8. Cacao beans must be fermented, the period of fermentation covering 7-12 days. 9. Refined sugar being almost 100 per cent pure sucrose is obvious. 10. Pure sucrose syrup being applied in various grades must be known by confectioners.​

Answer 1

Ответ:

1. b
2. a
3. b
4. b
5. a
6. b
7. b
8. a
9. b
10. b

Объяснение:

Answer 2

Конечно, я помогу вам с этим заданием. Вот номера предложений, в которых содержится герундиальный оборот (А) и независимый причастный оборот (В):

Герундиальный оборот (А):

1. Candy makers must know sugar being used in two basic forms-either granulated or liquid.
2. Extruding enables to produce pasta of different configuration, the shapes depending upon the dies of an extruder.
3. Sugars and starch belong to carbohydrates being composed of hydrogen, oxygen and carbon.
4. The requirement for improved nutrition has resulted in the development of new products, the addition of protein-rich sources to pasta products becoming most popular.
5. A confectioner believes the sugars present in candies and the manner of their treatment governing the characteristics of final products.
6. Pasta-type products having become an important part of the diet for people all over the world is evident.
7. Refined sugar being almost 100 per cent pure sucrose is obvious.
8. Pure sucrose syrup being applied in various grades must be known by confectioners.

Независимый причастный оборот (В): 2. After roasting, cacao beans need cooling.

8. Cacao beans must be fermented, the period of fermentation covering 7-12 days.