104 年 法學知識與英文（包括中華民國憲法、法學緒論、英文）

An airplane maker, an airline and a biofuel company are working together to make fuel 37 tobaccoplant seed oil. The companies are Boeing, South African Airways and SkyNRG. They are using a new tobaccoplant 38 “Solaris.” The Dutch biofuel company SkyNRG developed the plant. It contains less of the drug nicotinethan traditional tobacco.Julie Felgar works on environmental issues for Boeing. She said the plant also has many more seeds than traditionaltobacco plants 39 . She said only the oil from the seeds will 40 to make biofuel now. But researchers aretrying to develop ways to use the entire plant to make fuel.Ian Cruickshank is an environmental issues specialist for South African Airways Group. He said the special tobaccopermits growth of a marketable biofuel crop without supporting smoking.

An airplane maker, an airline and a biofuel company are working together to make fuel 37 tobaccoplant seed oil. The companies are Boeing, South African Airways and SkyNRG. They are using a new tobaccoplant 38 “Solaris.” The Dutch biofuel company SkyNRG developed the plant. It contains less of the drug nicotinethan traditional tobacco.Julie Felgar works on environmental issues for Boeing. She said the plant also has many more seeds than traditionaltobacco plants 39 . She said only the oil from the seeds will 40 to make biofuel now. But researchers aretrying to develop ways to use the entire plant to make fuel.Ian Cruickshank is an environmental issues specialist for South African Airways Group. He said the special tobaccopermits growth of a marketable biofuel crop without supporting smoking.

An airplane maker, an airline and a biofuel company are working together to make fuel 37 tobaccoplant seed oil. The companies are Boeing, South African Airways and SkyNRG. They are using a new tobaccoplant 38 “Solaris.” The Dutch biofuel company SkyNRG developed the plant. It contains less of the drug nicotinethan traditional tobacco.Julie Felgar works on environmental issues for Boeing. She said the plant also has many more seeds than traditionaltobacco plants 39 . She said only the oil from the seeds will 40 to make biofuel now. But researchers aretrying to develop ways to use the entire plant to make fuel.Ian Cruickshank is an environmental issues specialist for South African Airways Group. He said the special tobaccopermits growth of a marketable biofuel crop without supporting smoking.

An airplane maker, an airline and a biofuel company are working together to make fuel 37 tobaccoplant seed oil. The companies are Boeing, South African Airways and SkyNRG. They are using a new tobaccoplant 38 “Solaris.” The Dutch biofuel company SkyNRG developed the plant. It contains less of the drug nicotinethan traditional tobacco.Julie Felgar works on environmental issues for Boeing. She said the plant also has many more seeds than traditionaltobacco plants 39 . She said only the oil from the seeds will 40 to make biofuel now. But researchers aretrying to develop ways to use the entire plant to make fuel.Ian Cruickshank is an environmental issues specialist for South African Airways Group. He said the special tobaccopermits growth of a marketable biofuel crop without supporting smoking.

Many are the journalists who dream about reporting on the world’s deadliest scenes of strife. Few are the ones whoactually do it. Even fewer are those who do it well. Camille Lepage, a young photographer from France who waseducated in the U.K. but 41 work took her far from Europe, was among the latter.Last fall, Lepage ventured into the Central Africa Republic, where a coup staged by mainly Muslim rebels hadcrumpled the state and prompted largely Christian militias to retaliate with fury. She spent her time 42 the fightersand also those most affected by the turmoil, while learning all she could about its roots. William Daniels, a photographerwho worked with her here, 43 that locals respected her commitment and professionalism. “She was very active,very patient, very passionate about this work,” he says. “Very brave.”On May 13 the office of French President Francois Hollande issued a statement 44 Lepage’s death, at the ageof 26, which it described as murder. French peacekeeping troops had discovered her body after they stopped a car drivenby antibalaka militiamen. On a recent trip to New York City, Lepage admitted to fears about the conflict she wascovering but said that she did not seek out scenes of violence on purpose. 45 , she wanted, in a way typical of her, tofind the humanity in that bleak situation. The pictures she made in her brief life will define how she will be remembered,but the pictures she was going to take will help form her legacy.

Many are the journalists who dream about reporting on the world’s deadliest scenes of strife. Few are the ones whoactually do it. Even fewer are those who do it well. Camille Lepage, a young photographer from France who waseducated in the U.K. but 41 work took her far from Europe, was among the latter.Last fall, Lepage ventured into the Central Africa Republic, where a coup staged by mainly Muslim rebels hadcrumpled the state and prompted largely Christian militias to retaliate with fury. She spent her time 42 the fightersand also those most affected by the turmoil, while learning all she could about its roots. William Daniels, a photographerwho worked with her here, 43 that locals respected her commitment and professionalism. “She was very active,very patient, very passionate about this work,” he says. “Very brave.”On May 13 the office of French President Francois Hollande issued a statement 44 Lepage’s death, at the ageof 26, which it described as murder. French peacekeeping troops had discovered her body after they stopped a car drivenby antibalaka militiamen. On a recent trip to New York City, Lepage admitted to fears about the conflict she wascovering but said that she did not seek out scenes of violence on purpose. 45 , she wanted, in a way typical of her, tofind the humanity in that bleak situation. The pictures she made in her brief life will define how she will be remembered,but the pictures she was going to take will help form her legacy.

Many are the journalists who dream about reporting on the world’s deadliest scenes of strife. Few are the ones whoactually do it. Even fewer are those who do it well. Camille Lepage, a young photographer from France who waseducated in the U.K. but 41 work took her far from Europe, was among the latter.Last fall, Lepage ventured into the Central Africa Republic, where a coup staged by mainly Muslim rebels hadcrumpled the state and prompted largely Christian militias to retaliate with fury. She spent her time 42 the fightersand also those most affected by the turmoil, while learning all she could about its roots. William Daniels, a photographerwho worked with her here, 43 that locals respected her commitment and professionalism. “She was very active,very patient, very passionate about this work,” he says. “Very brave.”On May 13 the office of French President Francois Hollande issued a statement 44 Lepage’s death, at the ageof 26, which it described as murder. French peacekeeping troops had discovered her body after they stopped a car drivenby antibalaka militiamen. On a recent trip to New York City, Lepage admitted to fears about the conflict she wascovering but said that she did not seek out scenes of violence on purpose. 45 , she wanted, in a way typical of her, tofind the humanity in that bleak situation. The pictures she made in her brief life will define how she will be remembered,but the pictures she was going to take will help form her legacy.

Many are the journalists who dream about reporting on the world’s deadliest scenes of strife. Few are the ones whoactually do it. Even fewer are those who do it well. Camille Lepage, a young photographer from France who waseducated in the U.K. but 41 work took her far from Europe, was among the latter.Last fall, Lepage ventured into the Central Africa Republic, where a coup staged by mainly Muslim rebels hadcrumpled the state and prompted largely Christian militias to retaliate with fury. She spent her time 42 the fightersand also those most affected by the turmoil, while learning all she could about its roots. William Daniels, a photographerwho worked with her here, 43 that locals respected her commitment and professionalism. “She was very active,very patient, very passionate about this work,” he says. “Very brave.”On May 13 the office of French President Francois Hollande issued a statement 44 Lepage’s death, at the ageof 26, which it described as murder. French peacekeeping troops had discovered her body after they stopped a car drivenby antibalaka militiamen. On a recent trip to New York City, Lepage admitted to fears about the conflict she wascovering but said that she did not seek out scenes of violence on purpose. 45 , she wanted, in a way typical of her, tofind the humanity in that bleak situation. The pictures she made in her brief life will define how she will be remembered,but the pictures she was going to take will help form her legacy.

Many are the journalists who dream about reporting on the world’s deadliest scenes of strife. Few are the ones whoactually do it. Even fewer are those who do it well. Camille Lepage, a young photographer from France who waseducated in the U.K. but 41 work took her far from Europe, was among the latter.Last fall, Lepage ventured into the Central Africa Republic, where a coup staged by mainly Muslim rebels hadcrumpled the state and prompted largely Christian militias to retaliate with fury. She spent her time 42 the fightersand also those most affected by the turmoil, while learning all she could about its roots. William Daniels, a photographerwho worked with her here, 43 that locals respected her commitment and professionalism. “She was very active,very patient, very passionate about this work,” he says. “Very brave.”On May 13 the office of French President Francois Hollande issued a statement 44 Lepage’s death, at the ageof 26, which it described as murder. French peacekeeping troops had discovered her body after they stopped a car drivenby antibalaka militiamen. On a recent trip to New York City, Lepage admitted to fears about the conflict she wascovering but said that she did not seek out scenes of violence on purpose. 45 , she wanted, in a way typical of her, tofind the humanity in that bleak situation. The pictures she made in her brief life will define how she will be remembered,but the pictures she was going to take will help form her legacy.

Las Vegas is a good restaurant town. It offers respectable culinary and ethnic diversity, served dependably. Hoteldining in Las Vegas is relatively homogeneous in style and cuisine, while proprietary restaurants try hard to be different.The restaurant business in Las Vegas is as much a psychological as a culinary art. In Las Vegas you can have the samemeal in an astounding variety of environments for an unbelievable range of prices.Left to its own devices, Las Vegas would be a meat and potatoes town. Owing to the expectations of its manyvisitors, however, Las Vegas restaurants make things extra special. There are dozens of designer restaurants, gourmetrooms as they are known locally, where the pampered and the curious can pretend they are dining in an exclusive Frenchor Continental restaurant while enjoying the food they like most: meat and potatoes.There are two kinds of restaurants in Las Vegas: restaurants which are an integral part of a hotel/casino operation,and restaurants which must make it entirely on the merits of their food. Gourmet rooms in the hotels are usuallyassociated with the casinos. Their mission is to pamper customers who are giving the house a lot of gambling action. Atany given time, most of the folks in a hotel gourmet room are dining as guests of the casino. If you are paying customersin the same restaurant, the astronomical prices you are charged help subsidize the feeding of all these complimentaryguests. Every time you buy a meal in a gourmet room, you are helping to pay the tab of the strangers sitting at the nexttable. This is not to say the gourmet rooms do not serve excellent food. On the contrary, some of the best chefs in thecountry cook for hotel/casino gourmet rooms. The bottom line, however, if you are a paying guest, is that you are takingup space intended for high rollers, and the house is going to charge you a lot of rent.Restaurants independent of casinos work at a considerable disadvantage. First, they do not have a captive audienceof gamblers. Second, their operation is not subsidized by gaming, and third, they are not located where you will juststumble upon them. Finally, they not only compete with the casino gourmet rooms, but also go head-to-head with thenumerous buffets and bulk-loading meal deals which casinos offer as loss-leaders to attract the less affluent gambler.

Las Vegas is a good restaurant town. It offers respectable culinary and ethnic diversity, served dependably. Hoteldining in Las Vegas is relatively homogeneous in style and cuisine, while proprietary restaurants try hard to be different.The restaurant business in Las Vegas is as much a psychological as a culinary art. In Las Vegas you can have the samemeal in an astounding variety of environments for an unbelievable range of prices.Left to its own devices, Las Vegas would be a meat and potatoes town. Owing to the expectations of its manyvisitors, however, Las Vegas restaurants make things extra special. There are dozens of designer restaurants, gourmetrooms as they are known locally, where the pampered and the curious can pretend they are dining in an exclusive Frenchor Continental restaurant while enjoying the food they like most: meat and potatoes.There are two kinds of restaurants in Las Vegas: restaurants which are an integral part of a hotel/casino operation,and restaurants which must make it entirely on the merits of their food. Gourmet rooms in the hotels are usuallyassociated with the casinos. Their mission is to pamper customers who are giving the house a lot of gambling action. Atany given time, most of the folks in a hotel gourmet room are dining as guests of the casino. If you are paying customersin the same restaurant, the astronomical prices you are charged help subsidize the feeding of all these complimentaryguests. Every time you buy a meal in a gourmet room, you are helping to pay the tab of the strangers sitting at the nexttable. This is not to say the gourmet rooms do not serve excellent food. On the contrary, some of the best chefs in thecountry cook for hotel/casino gourmet rooms. The bottom line, however, if you are a paying guest, is that you are takingup space intended for high rollers, and the house is going to charge you a lot of rent.Restaurants independent of casinos work at a considerable disadvantage. First, they do not have a captive audienceof gamblers. Second, their operation is not subsidized by gaming, and third, they are not located where you will juststumble upon them. Finally, they not only compete with the casino gourmet rooms, but also go head-to-head with thenumerous buffets and bulk-loading meal deals which casinos offer as loss-leaders to attract the less affluent gambler.

Las Vegas is a good restaurant town. It offers respectable culinary and ethnic diversity, served dependably. Hoteldining in Las Vegas is relatively homogeneous in style and cuisine, while proprietary restaurants try hard to be different.The restaurant business in Las Vegas is as much a psychological as a culinary art. In Las Vegas you can have the samemeal in an astounding variety of environments for an unbelievable range of prices.Left to its own devices, Las Vegas would be a meat and potatoes town. Owing to the expectations of its manyvisitors, however, Las Vegas restaurants make things extra special. There are dozens of designer restaurants, gourmetrooms as they are known locally, where the pampered and the curious can pretend they are dining in an exclusive Frenchor Continental restaurant while enjoying the food they like most: meat and potatoes.There are two kinds of restaurants in Las Vegas: restaurants which are an integral part of a hotel/casino operation,and restaurants which must make it entirely on the merits of their food. Gourmet rooms in the hotels are usuallyassociated with the casinos. Their mission is to pamper customers who are giving the house a lot of gambling action. Atany given time, most of the folks in a hotel gourmet room are dining as guests of the casino. If you are paying customersin the same restaurant, the astronomical prices you are charged help subsidize the feeding of all these complimentaryguests. Every time you buy a meal in a gourmet room, you are helping to pay the tab of the strangers sitting at the nexttable. This is not to say the gourmet rooms do not serve excellent food. On the contrary, some of the best chefs in thecountry cook for hotel/casino gourmet rooms. The bottom line, however, if you are a paying guest, is that you are takingup space intended for high rollers, and the house is going to charge you a lot of rent.Restaurants independent of casinos work at a considerable disadvantage. First, they do not have a captive audienceof gamblers. Second, their operation is not subsidized by gaming, and third, they are not located where you will juststumble upon them. Finally, they not only compete with the casino gourmet rooms, but also go head-to-head with thenumerous buffets and bulk-loading meal deals which casinos offer as loss-leaders to attract the less affluent gambler.

Las Vegas is a good restaurant town. It offers respectable culinary and ethnic diversity, served dependably. Hoteldining in Las Vegas is relatively homogeneous in style and cuisine, while proprietary restaurants try hard to be different.The restaurant business in Las Vegas is as much a psychological as a culinary art. In Las Vegas you can have the samemeal in an astounding variety of environments for an unbelievable range of prices.Left to its own devices, Las Vegas would be a meat and potatoes town. Owing to the expectations of its manyvisitors, however, Las Vegas restaurants make things extra special. There are dozens of designer restaurants, gourmetrooms as they are known locally, where the pampered and the curious can pretend they are dining in an exclusive Frenchor Continental restaurant while enjoying the food they like most: meat and potatoes.There are two kinds of restaurants in Las Vegas: restaurants which are an integral part of a hotel/casino operation,and restaurants which must make it entirely on the merits of their food. Gourmet rooms in the hotels are usuallyassociated with the casinos. Their mission is to pamper customers who are giving the house a lot of gambling action. Atany given time, most of the folks in a hotel gourmet room are dining as guests of the casino. If you are paying customersin the same restaurant, the astronomical prices you are charged help subsidize the feeding of all these complimentaryguests. Every time you buy a meal in a gourmet room, you are helping to pay the tab of the strangers sitting at the nexttable. This is not to say the gourmet rooms do not serve excellent food. On the contrary, some of the best chefs in thecountry cook for hotel/casino gourmet rooms. The bottom line, however, if you are a paying guest, is that you are takingup space intended for high rollers, and the house is going to charge you a lot of rent.Restaurants independent of casinos work at a considerable disadvantage. First, they do not have a captive audienceof gamblers. Second, their operation is not subsidized by gaming, and third, they are not located where you will juststumble upon them. Finally, they not only compete with the casino gourmet rooms, but also go head-to-head with thenumerous buffets and bulk-loading meal deals which casinos offer as loss-leaders to attract the less affluent gambler.

Las Vegas is a good restaurant town. It offers respectable culinary and ethnic diversity, served dependably. Hoteldining in Las Vegas is relatively homogeneous in style and cuisine, while proprietary restaurants try hard to be different.The restaurant business in Las Vegas is as much a psychological as a culinary art. In Las Vegas you can have the samemeal in an astounding variety of environments for an unbelievable range of prices.Left to its own devices, Las Vegas would be a meat and potatoes town. Owing to the expectations of its manyvisitors, however, Las Vegas restaurants make things extra special. There are dozens of designer restaurants, gourmetrooms as they are known locally, where the pampered and the curious can pretend they are dining in an exclusive Frenchor Continental restaurant while enjoying the food they like most: meat and potatoes.There are two kinds of restaurants in Las Vegas: restaurants which are an integral part of a hotel/casino operation,and restaurants which must make it entirely on the merits of their food. Gourmet rooms in the hotels are usuallyassociated with the casinos. Their mission is to pamper customers who are giving the house a lot of gambling action. Atany given time, most of the folks in a hotel gourmet room are dining as guests of the casino. If you are paying customersin the same restaurant, the astronomical prices you are charged help subsidize the feeding of all these complimentaryguests. Every time you buy a meal in a gourmet room, you are helping to pay the tab of the strangers sitting at the nexttable. This is not to say the gourmet rooms do not serve excellent food. On the contrary, some of the best chefs in thecountry cook for hotel/casino gourmet rooms. The bottom line, however, if you are a paying guest, is that you are takingup space intended for high rollers, and the house is going to charge you a lot of rent.Restaurants independent of casinos work at a considerable disadvantage. First, they do not have a captive audienceof gamblers. Second, their operation is not subsidized by gaming, and third, they are not located where you will juststumble upon them. Finally, they not only compete with the casino gourmet rooms, but also go head-to-head with thenumerous buffets and bulk-loading meal deals which casinos offer as loss-leaders to attract the less affluent gambler.