[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"$fEXxak2EWzapbL1GLOM97sAIoUw5IdsVZqAAygryc3u4":3},{"answer":4,"createTime":5,"id":6,"options":7,"origin":12,"question":19,"related":20,"source":31,"type":32},[],"2026-05-30 22:50:19",393619641,[8,9,10,11],"0.022","0.066","0.286","0.22",{"count":13,"courseId":14,"courseImg":15,"courseName":16,"workId":17,"workName":18},28,"53e1d2ef4961cca8eea3e23969ad2cb9","https:\u002F\u002Ftihai-oss-cloud.itihey.com\u002Fimg\u002F03a579384a6dc297c89809b582fcc767.png","默认课程","work_52791815","第二、三讲 作业","丁公司为增值税小规模纳税人,2026 年 8 月发生如下业务:业务 1 ,销售办公用品一批,取得含税销售额 10.1 万元,开具增值税普通发票.业务2 ,出租一间商铺,取得含税租金收入 5.25 万元. 业务3 ,进口一批办公用品,海关审定的关税完税价格为 2 万元,缴纳关税 0.2 万元.业务4 ,销售自己使用过的一台设备(2020 年购入),取得含税销售额 2.06 万元,未放弃减税优惠.已知:2023 年 1 月 1 日至 2027 年 12 月 31 日,小规模纳税人适用 3% 征收率的应税销售收入减按 1% 征收;不动产出租适用 5% 征收率;进口货物增值税税率为 13%.要求:根据上述资料,回答下列问题小题:丁公司业务 3 应缴纳的增值税税额为( )万元",[21,33,42,51,60,69,78,88,97,106],{"answer":22,"createTime":23,"id":24,"options":25,"question":30,"source":31,"type":32},[],"2026-04-25 18:29:33",351093026,[26,27,28,29],"迅速预冷,低温气调","高温干燥,减少水分","常温贮藏,通风干燥","密闭贮藏,隔绝氧气","食用菌贮藏的核心要求是","v1",0,{"answer":34,"createTime":23,"id":35,"options":36,"question":41,"source":31,"type":32},[],351093027,[37,38,39,40],"乙烯","脱落酸","生长素","赤霉素","果蔬采后成熟衰老的核心调控激素是",{"answer":43,"createTime":23,"id":44,"options":45,"question":50,"source":31,"type":32},[],351093028,[46,47,48,49],"僵直期","自溶期","解僵成熟期","僵直前期","肉类屠宰后哪个阶段的肉质最佳",{"answer":52,"createTime":23,"id":53,"options":54,"question":59,"source":31,"type":32},[],351093030,[55,56,57,58],"光合作用","氧化反应","呼吸作用","蒸腾作用","农产品采后最重要的生理活动是",{"answer":61,"createTime":23,"id":62,"options":63,"question":68,"source":31,"type":32},[],351093031,[64,65,66,67],"根茎类蔬菜","坚果类","粮食类","叶菜类蔬菜","以下哪种农产品的蒸腾失水危害最严重",{"answer":70,"createTime":23,"id":71,"options":72,"question":77,"source":31,"type":32},[],351093032,[73,74,75,76],"销售过程的包装破损","运输过程的机械损伤","贮藏过程中的生理劣变与腐败","种植过程的病虫害","农产品产后损失最主要的诱因是",{"answer":79,"createTime":23,"id":80,"options":81,"question":86,"source":31,"type":87},[],351093033,[82,83,84,85],"口感粗糙","风味最佳","肌肉僵硬","保水性差","僵直期肉类的特点包括",1,{"answer":89,"createTime":23,"id":90,"options":91,"question":96,"source":31,"type":87},[],351093034,[92,93,94,95],"缩短供应链,快速流通","避免机械损伤","迅速预冷,低温抑制呼吸","隔氧、抗氧化处理防控褐变","食用菌贮藏的核心策略包括",{"answer":98,"createTime":23,"id":99,"options":100,"question":105,"source":31,"type":87},[],351093035,[101,102,103,104],"贮藏过程经历后熟期与陈化期","呼吸强度极高,极不耐贮","水分含量低,生命活动相对微弱","粮堆存在独特的微环境效应","粮食类农产品的贮藏特征包括",{"answer":107,"createTime":23,"id":108,"options":109,"question":114,"source":31,"type":87},[],351093036,[110,111,112,113],"环境胁迫导致的生理失调","微生物侵染导致的腐败","机械损伤导致的品质下降","生理代谢导致的衰老劣变","以下哪些属于农产品产后损失的主要来源"]