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To get a chocolate out of a box demands a considerable amount of unpacking: the box has to

be taken out of its paper bag; the plastic wrapper has to be torn off, the lid opened and the packing paper inside removed; the chocolate itself then has to be unwrapped from its own piece of paper. Similarly a pot of face cream comes surrounded by layers of paper, waged inside a cardboard box, and the whole thing wrapped tightly in plastic.

It is not only luxuries which are wrapped in this way, With so many goods now produced centrally and sold in supermarkets it is becoming increasingly difficult to buy anything from nails to potatoes that is not already done up in plastic or paper.

The wrapper itself is of no interest to the shopper, who usually throws it away immediately. Useless wrapping accounts for much o the 31 pounds in weight of rubbish put out by the average London household each week. So why is it done? Some of it, like the wrapping on meat, is necessary, but most of the rest is simply competitive selling. This is stupid. Packaging is using up scarce energy and raw materials and ruining all the time. One big firm reports that its glass, cans and paper have all gone up by 30 per cent in the last couple of months, while plastic has increased by 50 percent and all these prices are still rising. This seems as yet to have had surprisingly little effect on the packaging practice of manufacturers.

Little research is being carried out on the costs in energy and materials of other possible types of packaging. Just how practical is it, for instance, for local authorities to save waste paper and re-manufacture it as egg-boxes? Would it be cheaper to plant another forest to produce new paper?

One reason for the unorganized behavior. of everyone concerned is probably the varied nature of the packaging industry. So many people, with so many different interests of their own, are affected that it is extremely hard to reach any agreement on what should be done. Also, packagers say that preserving forests and preventing waste is not their concerns.

The shopper gets rid of the wrapper immediately because______.

A.he is careless.

B.it adds to the weight.

C.it is difficult for him to handle.

D.it has no importance for him.

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更多“To get a chocolate out of a bo…”相关的问题
第1题
After having lived for over twenty years in the same district, Albert Hall was forced
to move to a new neighborhood. He surprised his landlord by telling him that he was leaving because he could not afford to buy any more chocolate.

It all began a year ago when Albert Hall returned home one evening and found a large dog in front of his gate. He was very fond of animals and as he happened to have a small piece of chocolate in his pocket, he gave it to the dog. The next day, the dog was there again. It held up its paws (爪子) and received another piece of chocolate as a reward. Albert called his new friend “Bingo”. He never found out the dog's real name, nor who his owner was. However, Bingo appeared regularly every afternoon and it was quite clear that he liked chocolate more than bones. He soon grew dissatisfied with small pieces of chocolate and demanded a large bar a day. If at any time Albert couldn't give it, Bingo got very angry and refused to let him open the gate. Albert was now at Bingo's mercy and had to “buy him” to get into his own house! He spent such a large part of his week's wage to keep Bingo supplied with chocolate that in the end he had to move somewhere else.

1)、Albert had been living in the same district for all his life.

A.T

B.F

2)、Albert decided to move because he was afraid of animals, especially dogs.

A.T

B.F

3)、Bingo waited for Albert every afternoon at the gate because he liked Albert.

A.T

B.F

4)、We can tell from the story that Albert could afford to buy a large bar of chocolate for Bingo every day.

A.T

B.F

5)、Albert had to “buy him” means Albert had to give him chocolate.

A.T

B.F

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第2题
The aroma of chocolate perfumes the air of the Rue dAssas in Paris. Entering Christian Con
stants state-of-the-art boutique, you find yourself in the kingdom of Pariss king of chocolate, where the humble cocoa bean is turned into mouth-watering chocolate Easter eggs. Constant, who is a chef, admits that chocolate is his passion and main interest in life. He first developed a fascination with chocolate when he was working for Gaston Lentre, a famous French pastry chef. Every year he has a theme for decorating Easter eggs:this year his decorations are inspired by "Art Nouveau" . Tonight he has a dinner for 130 to organize and he has to prepare a three-foot-high Art Nouveau-style. Easter egg by noon tomorrow. This, for Constant, is a normal schedule. Constant believes that his chocolate creations are as much of a work of art as other sculptures. It is, therefore, understandable that the restaurant, which he opened last month, is situated in the National Monuments Museum in Paris. During the day the restaurant is a tearoom and offers chocolate in every imaginable form. Customers can choose from a selection of sweet chocolate desserts or try the more exotic spicy chocolates. Constant is also a professional "nose", working closely with the French Institute of Taste. He is capable of identifying 450 different tastes and flavors. Constant explains that the mouth, which can only taste four things—salt, sweet, acid and bitter—is "stupid" in comparison to the nose. He believes that the nose is everything. In his book The Taste of Chocolate, he explains how in 1502 Christopher Columbus came across an island and went ashore. He was greeted by an Indian chief bearing gifts, among which were huge sacks of beans which Columbus thought was local currency. To his surprise, they prepared a drink for him. But Columbus, who disliked the odd bitter taste, continued on his travels, ignorant of the fact that he had just tasted cocoa. Like Columbus, Constant travels the cocoa countries where he checks quality and works with local experts. Quality can vary depending on the region, year, and method of preparation. According to Constant, Venezuela and Trinidad have the best cocoa beans, which they export all over the world either as beans or as cocoa. Constant, who is a hard worker, only sleeps three hours a night. He talks long into the night with mem bers of a club he has formed. The club is called "The Chocolate Munchers". Their main official activity is to get together for monthly dinners where they eat a very tiny dinner and tons of chocolate desserts. "I am an addict," Constant admits, "and I dont want to be cured! "

Which of the following is the most inclusive title for the passage?

A.Chocolate—The Passion of a Lifetime

B.The Chocolate Munchers Club

C.Chocolate—A New Art Form

D.The Last Word in Good Taste

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第3题
I get up__7 o'clock()

A.t

B.or

C.with

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第4题
__weekends I get up__8 o'clock()

A.In; at

B.On; at

C.On; in

D.In; on

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第5题
Howhehome()

A.o,getto

B.oes,getto

C.oes,get

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第6题
jQuery对象$(‘#div’)如何转换为DOM对象()

A.$(‘#div’).eq(O)

B.$(‘#div').get(O)

C.$(‘#div:eq(O)’)

D.$(‘#div:get(0)’)

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第7题
__It's 9 o'clock()

A.It's time to get up

B.It's yellow

C.What time is it

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第8题
My mother insisted that I () at 6 o'clock every day.

A.got up

B.had got up

C.get up

D.am getting up

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第9题
情景对话中(12)您选择__()

A.Oh, I usually go to bed at about ten o'clock

B.MeI get up at eight

C.Then I exercise and eat breakfast at seven

D.Math is my favorite subject

E.Well, what do you usually do in the evening

F.o you get up early and exercise

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第10题
How did Mr. Jones get to the cinema?_________

A、At 10 o'clock.

B、To Mrs. Jones.

C、By car.

D、To the Grand Theater.

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