Objectives When the learners finish learning this unit, they should be able to: ask for and give information make and answer enquiries make and accept offers place, acknowledge and fill orders

Objectives When the learners finish learning this unit, they should be able to Show someone physically around the office or premises Describe how the business is organized or structured Describe to outsiders or friends what their company actually does

Objectives When the learners finish learning this unit, they should be able to explain leisure and entertainment possibilities to a visitor. know how to make offers know how to thank people

Objectives When the learners finish learning this unit, they should be able to: acquire skills required in writing tasks

Objectives When the learners finish learning this unit they should be able to book accommodation describe products and order taking

Objectives When the learners finish learning this unit, they should be able to find out the information about hotel. greet visitor describe business events

Objectives When the learners finish learning this unit they should be able to describe and compare goods make suggestions and compare choices

Objectives When the learners finish learning this unit, they should be able to talk about daily routines talk about likes and dislikes 6.3 Likes and dislikes

Objectives When the learners finish learning this unit, they should be able to providing information on companies and products collecting information on companies and products Content

If the salinity(含盐量)of ocean waters is analyzed, it is found to vary only slightly from place to place. Nevertheless, some of these small changes are important. There are three basic processes that cause a change in oceanic salinity. One of these is the subtraction of water from the ocean by means of evaporation-conversion of liquid water to water vapour. In this manner,the salinity is increased, since the salts stay behind. If this is carried to the extreme,of course, white crystals of salt would be left behind; this, by the way,is how much of the table salt we use is actually obtained