在河南省延津克明面粉有限公司的化验室，工作人员正在用专业仪器测定小麦的面筋含量、面团稳定时间等。公司负责人宋利刚把麦子摊在手心细看，又放进嘴里嚼一嚼，“麦子颜色偏深，硬硬的，嚼着有韧性，一准是强筋麦。”很快，仪器测定结果出来，湿面筋含量32%。
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“Your undergraduate years are your best opportunity to make yourself uncomfortable in a way that can help make you more curious and interesting,” he continued in his book.
Марина Совина (ночной редактор)
Зеленский подписал закон об отсрочке от мобилизации20:01