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483.有關行車速度,依速限標誌或標線之規定,無速限標誌或標線者,下列敘述何者錯誤?(A)行車時速不得超過50公里,設有快慢車道分隔線之慢車道亦同。(B)未劃設車道線、行車分向線或分向限制線之道路,時速不得超過30公里。(C)行經設有彎道、隧道、學校、醫院標誌之路段、無號誌之交岔路口及其他人車擁擠處所,均應減速慢行,作隨時停車之準備。

33. 關於燒傷後之全身性反應的敘述,何者正確? (A)休克期因尿液流失造成低血鈉,且引起代謝性酸中毒 (B)柯林氏潰瘍通常發生於燒傷後 24 小時內 (C)當燒傷面積達 25%以上時,易引發全身性反應如麻痺性腸阻塞或低蛋白血症 (D)燒傷 36~48 小時內,會出現血鉀與 CVP 下降現象

34. 陳先生因高燒及焦慮至急診就醫,測得 ABG 分析結果:pH7.48, PaCO₂ 31mmHg, HCO₃ 24mEq/L,下列何者正確?(A)指導陳先生做慢而輕鬆的呼吸 (B)應監測是否出現高血鉀症狀 (C)應監測是否出現高血鈣症狀 (D)緊急時依醫囑給予靜脈注射 NaHCO₃

48. What makes the Michelin Guide special compared to other restaurant guides? (A) It only reviews hotels, not restaurants. (B) It focuses on cheap street food. (C) It allows chefs to rate themselves. (D) Its inspectors are unknown and visit secretly.

49. What does receiving a Michelin star usually mean for a restaurant? (A) It must change its menu every year. (B) It has to open new branches in other countries. (C) It becomes more famous and attracts more customers. (D) Its owner will be qualified as a Michelin inspector.

50. What problem can Michelin stars cause for some chefs? (A) They raise the prices of their dishes. (B) They feel stressed to maintain the stars. (C) They become too proud to keep food quality. (D) They serve only a small group of rich customers.