育才学习网1. 校园欺凌英语作文
早上我写完作业以后左边的牙齿突然疼得厉害，爸爸让我张开嘴巴给他看看，爸爸看了以后很严肃的对我说：“你两颗大牙之间有一个黑黑的大洞，看来是长蛀牙了，必须带你去看牙医了。”我听了以后有些害怕，东躲西藏着不想去，妈妈见了不由分说，硬把我拉出了家门。
到了阳光牙科诊所，我被妈妈拉到了牙医面前。牙医叔叔叫我张大嘴巴，然后用棉签压着我的舌头，仔细的检查了我的牙齿说：“蛀牙蛀得比较厉害，需要补牙了。”我听到以后惊恐万分，好几次想趁着妈妈不注意时跑回家去，可都被妈妈察觉了，看着我恐惧的样子妈妈说：“如果你不补牙的话，你的牙齿就会全部被蛀牙侵蚀，到时候不止疼得你满地打滚，连吃饭都成问题。”刹那时，我的脑海里出现了香喷喷的糖醋排骨和美味的巧克力，我咽了咽口水，很不情愿的躺上了手术椅。
2. 做冰欺凌英语作文50词
Ice cream (derived from earlier iced cream or cream ice[1]) is a frozen food, typically eaten as a snack or dessert, usually made from dairy products, such as milk and cream, and often combined with fruits or other ingredients and flavours. It is typically sweetened with sucrose, corn syrup, cane sugar, beet sugar, and/or other sweeteners. Typically, flavourings and colourings are added in addition to stabilizers. The mixture is stirred to incorporate air spaces and cooled below the freezing point of water to prevent detectable ice crystals from forming. The result is a smooth, semi-solid foam that is solid at very low temperatures (<35 °F / 2 °C). It becomes more malleable as its temperature increases.Before the development of modern refrigeration, ice cream was a luxury reserved for special occasions. Making it was quite laborious; ice was cut from lakes and ponds during the winter and stored in holes in the ground, or in wood-frame or brick ice houses, insulated by straw. Many farmers and plantation owners, including U.S. Presidents George Washington and Thomas Jefferson, cut and stored ice in the winter for use in the summer. Frederic Tudor of Boston turned ice harvesting and shipping into a big business, cutting ice in New England and shipping it around the world.Ice cream can be mass-produced and thus is widely available in developed parts of the world. Ice cream can be purchased in large cartons (vats and squrounds) from supermarkets and grocery stores, in smaller quantities from ice cream shops, convenience stores, and milk bars, and in individual servings from small carts or vans at public events.--------------------------- America's favorite dessert is thought to have originated in the mountains of ancient China, with snow probably used as the base. Today's ice cream is made with a combination of milk products (usually cream combined with fresh condensed or dry milk), a sweetening agent (sugar, honey, corn syrup or artificial sweetener) and sometimes solid additions such as pieces of chocolate, nuts, fruit and so on. According to FDA regulations, ice creams with solid additions must contain a minimum of 8 percent milk fat, while plain ice creams must have at least 10 percent milk fat. French ice cream has a cooked egg-custard base. Ice milk is made in much the same way as ice cream, except for the fact that it contains less milk fat and milk solids. The result, other than a lowered calorie count, is a lighter, less creamy texture. Commercial ice creams usually contain stabilizers to improve both texture and body, and to help make them melt resistant. Many also contain artificial coloring. Those made with natural flavorings (for instance, chocolate) will be labeled simply "Chocolate Ice Cream." If the majority of the flavoring is natural with a boost from an artificial-flavor source, the label will read "Chocolate-Flavored Ice Cream"; if more than 50 percent of the flavoring is artificial it will read "Artificial Chocolate Ice Cream." All commercial ice creams have "overrun," a term applied to the amount of air they contain. The percentage of overrun ranges from 0 (no air) to 200, a theoretical figure that would be all air. The legal overrun limit for ice cream is 100 percent, which would amount to half air. Ice cream needs some air or it would be rock-hard. But one with 100 percent overrun would have so little body that it would feel mushy in the mouth; it would also melt extremely fast. An ice cream with the more desirable proportion of 20 to 50 percent overrun (10 to 25 percent air) would be denser, creamier and eminently more satisfying. Since the overrun is not listed on the package, the only way to be absolutely sure is to weigh the carton. Ice cream with a 50 percent overrun (25 percent air) will weigh about 18 ounces per pint (subtract about 1½ ounces for the weight of the container). The weight of the ice cream will be proportionately higher with a lower percentage of overrun. During storage, ice cream has a tendency to absorb other food odors and to form ice crystals. For that reason, it's best not to freeze it for more than two to three days. Sealing the carton airtight in a plastic bag will extend storage life up to a week. Ice cream is used for a plethora of delicious treats including baked Alaskas, banana splits and ice cream bars, sandwiches and cakes (cake layered with ice cream and frozen).。