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ENGLISH FOR TECHNOLOGY-ENGINEERS OF FOOD INDUSTRY
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UNIT I. FOOD TECHNOLOGY
TEXT A
Pre-Text Exercises
I. Read and translate the following international words paying attention to the part of speech:
Industry, product, private, public, olive, modern, chemical, technology, section, fermentation, crystal, commercial, basis, process, machine, transportation, assortment, macaroni, vitamin, coffee, technological, method, material, vacuum, electric, energy, radiation, mechanical, microorganism, protein, form, texture.
II. Read and translate the following words according to the meaning of the words given in brackets:
Particularly (particular , ), defined (to define , ), developed (to develop ), widely (wide- ), production (to produce ), actually (actual , ), fermentation (to ferment ), making (to make , ), brewing (to brew ), baking (to bake , ), discovery (to discover , ), growth (to grow ), processing (to process , ), improvement (to improve , ), transportation (to transport- , ), refrigeration (to refrigerate , ), storage (to store - , ), packaging (to package ), assortment (to assort , ), varied (to vary , ; ), canned (to can ), treating (to treat ), pressure (to press , ), invisible (visible , ), technological (technology ), mechanical (mechanic ), sticky(to stick , ), recoagulate (to coagulate , ), fibrous (fiber , ), fabricated (to fabricate , ).
III. Look up the following words and word combinations in the dictionary. Remember their meaning and practise their pronunciation:
An ancient industry, a food enterprise, the experience of generations, a trade guild, cane sugar, beet sugar, wine making, beer brewing, bread baking, manufacture of vinegar, to develop in full, raw materials, an enzyme, soya bean proteins, to dissolve, an alkali, to extrude, a beef muscle tissue, to interlace, flavouring, indistinguishable, to dehydrate, to compress.
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IV. Translate the following participles. Give the verbs from which they are derived making the necessary transformations:
Dealing, defined, developed, sold, bought, manufactured, extending, considered, published, processing, varied, canned, produced, used, based, made, dissolved, extruded, recoagulated, spun, approaching, fabricated, interlaced, dehydrated, compressed, processed.
V. Read the text. Be ready to dwell upon the origin of the food industry and its prospects nowadays:
FOOD INDUSTRY
The history of the food industry
The food industry is a very ancient industry. Almost every branch of the food industry and particularly those dealing with grain and bread, meat and meat products, fish and fish products, was a well defined trade guild.
The food industry developed from the experience of generations.
Milling and baking were well developed in ancient times. There were both private and public ovens for baking bread. Olive oil and honey were widely sold and bought. Cheese was manufactured thousands of years ago. Butter is also an ancient food.
The production of food, as an industry, actually has a history extending as far as the history of modern chemistry because it was considered a part of chemical technology. Thus the book "Chemical Technology" published in 1870 contained the following sections: starch, sugar manufacture, cane sugar, beet sugar, fermentation, wine making, beer brewing, bread baking, manufacture of vinegar, and essential oils.
Let's take some examples. In 1747 Margraff discovered crystals of sugar in the red beet and suggested that it might be possible to extract it on a commercial basis. Kirchhoff suggested the use of starch for sugar production in 1811.
The food industry developed in full with the growth of the processing industries and with improvement in food machines, transportation, refrigeration, storage and packaging.
The present day food industry
The assortment of products of the food enterprises is a wide and varied one.
Bread and macaroni, meat and fish products, milk and butter, canned foods and vitamins, sugar and sweets, tea and coffee, beer and wine and dozens and hundreds of other items are produced at the food mills and factories of the country.
The technological processes and methods of treating raw materials are wide and varied. The food enterprises use heat and refrigeration, high pressure and deep vacuum, electric energy and radiation.
While mechanical methods prevail at some enterprises, invisible, chemists work at others - microorganisms and enzymes. They are used at such enterprises which are based on fermentation: bread-baking, production of beer, vinegar, wine.
The food industry produces such foods that look and taste like meat but are made from soya bean proteins. If soya bean proteins are dissolved in alkali they form a sticky liquid. This liquid may be extruded through tiny holes and then recoagulated in an acid bath in the form of fibers. The fibers then can be spun into ropes with texture approaching the fibrous texture of chicken or beef muscle tissue. The fabricated tissue then can be interlaced with fats, food flavouring and food colours. Products are almost indistinguishable from chicken meat, fish, ham or beef. The products also may be dehydrated, compressed or otherwise processed.
Post-Text Exercises
I. Make up word combinations and translate them:
mechanical oil
fibrous pressure
raw food
bread liquid
the assortment of food industry
chemical making
the experience material
branch technology
canned baking
olive manufacture
sugar of products
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wine texture
high of generations
sticky method
II. Give synonyms from the text to:
Production, part, old, concrete, to manufacture, various, up-to-date, to include, the variety of products, completely.
III. a) Give English equivalents to:
, , , , , , , , , , , , , , , , , .
b) Make up your own sentences with the words and word combinations given above.
IV. Answer the following questions to the text:
1. How did the food industry develop? 2. What is an ancient food? 3. When did the production of food, as an industry, begin? 4. What did Margraff discover in 1747? 5. What did Kirchhoff suggest in 1811? 6. When did the food industry develop in full? 7. What is produced at the food mills and factories of the country?
V. Finish the following sentences summarizing the information from the text:
1.The title of the article is .2. From the article we know much about . 3. The article can be divided into . 4. The first part is devoted to . 5. The next part describes . 6. Special attention is given to . 7. In the concluding part the author emphasizes .
VI. Put the verbs in brackets into Participle I or II:
1. People in (develop) countries are concerned about the problem of obesity. 2. In a research study (conduct) by the Ministry of Agriculture, Fisheries and Food in London, significant differences were found in the nutrient content of pasteurized milk in summer versus winter. 3. Food scientists work constantly to provide (improve) food products. 4. Cellulose is a carbohydrate, (contain) the elements present in starch in the same proportion. 5. Cellulose (use) in the diet is to give bulk and provide material for certain regulatory processes. 6. The ability to make fats from carbohydrates or similar materials is a characteristic of most living matter (include) plants. 7. Higher animals all have blood (contain) iron (bear) hemoglobin, to act as an oxygen carrier. 8. (Drink) water contains some of the minerals (need) by the body, such as calcium, iron, iodine, and sodium. 9. A healthy diet involves consuming nutrients by eating the appropriate amounts from all of the food groups, (include) an adequate amount of water. 10. For most people the (recommend) daily allowance of energy is 2,000 calories, but it depends on age, sex, height, weight, and physical activity.
VII. Find Participle I or II in the text and translate the sentences with them.
TEXT B
Pre-Text Exercises
I. Read and translate the following international words paying attention to the part of speech:
Academy, institute, specialist, industry, technological, college, center, student, process, machine, ecology, technology, biotechnology, economical, professor, laboratory, hall, computer, sport, engineer, system, management, elastomer, pasta, programme, contract, problem, brilliant, professional.
II. Try to remember the meaning of the following words and word combinations without looking into the dictionary. What part of speech are they?
To be housed, a department, to be staffed, a lecturer, a faculty, to exceed, a campus, a hostel, to be equipped, up-to-date research and computer facilities, recreation, an assembly hall, to be free of charge, confectionary, sugar technology, fermentation, dairy products technology, a long-term international collaboration programme, an educational establishment, food engineering, different fields of knowledge, to be trained abroad, professional growth.
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III. Call the processes the names of which are derived from the following verbs and translate them:
Automate, recreate, produce, manage, process, ferment, collaborate, manufacture, train.
IV. Look up the following words and word combinations in the dictionary and make up your own sentences with them:
A graduate, highly skilled, applied, a canteen, a refectory, a health recreation centre, tuition.
V. Read the text. Speak about the role of the Voronezh State Technological Academy in training highly skilled specialists for food and chemical industries:
VORONEZH STATE TECHNOLOGICAL ACADEMY
Voronezh State Technological Academy, founded in 1930, is one of the leading institutions of higher education in Russia for training highly skilled specialists for food and chemical industries.
The Voronezh State Technological Academy is one of the largest technological colleges of our country. It is housed in three buildings in Revolution Avenue, in the very center of Voronezh. Its present students body is more than 8000. The faculties of Automation of technological processes, Food machines and equipment faculties, the faculty of Ecology and Chemical technology, Applied biotechnology, Technological and Economical faculties train students in 23 specialities.
36 departments are staffed with about 600 teachers including 80 Professors and DsSc, more than 300 Lecturers and PhDs. The total number of the students exceeds 8000.
There is a big Academy campus in the centre of the city with 4 students hostels located in different places of the city. The laboratories and lecture halls are equipped with up-to-date research and computer facilities. The students have every facility for their studies, work and recreation: lecture halls and labs, reading halls and a library, workshops, a gym and sports grounds, an assembly hall, a large canteen and a refectory and a health recreation centre.
Education is free of charge and most of the students get grants (the so-called stipends) although there are students who are to pay for their tuition (extra-budget students).
The Academy provides study resulting in a graduate engineer 5 year coarse in the following specialist areas: automation of technological processes and production; computers and computer complexes, systems and networks; economics and management of food processing enterprises; machines and equipment for food industries; plastics and elastomer processing technology; technology of bread, confectionary, pasta and food concentrates; sugar technology; technology of fermentation and wine-making; meat and meat products technology; milk and dairy products technology.
The Voronezh State Technology Academy is a member of the long-term international collaboration programmes, it has academic contracts with higher educational establishments of Germany, China, Poland, the USA, France and other countries.
The scientists of our Academy work in different fields of knowledge. They develop new technologies of food manufacturing, chemical and food equipment, they investigate different problems of food engineering, computer systems and networks, economics and ecology. Some of the students take part in research through the Students Scientific Societies. Those students who are interested in research and are successful in their studies have opportunities to be trained abroad. It provides brilliant opportunities for professional growth.
Post-Text Exercises
I. Give antonyms from the text to:
Smallest, similar, poor, on the outskirts of the city, short-term, old, paid, degradation.
II. Match the words with their definitions:
| 1 | dairy | a | most important; chief; main |
| 2 | research | b | sweets, ice cream, cakes |
| 3 | wine-making | c | money given esp. by the state for a particular purpose such as to a university or to a student during a period of study |
| 4 | leading | d | the use of machines that need little or no human control, esp. in place of workers |
| 5 | enterprise | e | treatment and preservation of a substance or food by a particular process |
| 6 | processing | f | serious and detailed study of a subject, that is aimed at learning new facts, scientific laws, testing ideas |
| 7 | automation | g | work together or with someone else, esp. for a special purpose; cooperation |
| 8 | facility | h | a process when something changes chemically and becomes filled with gas by the action of certain living substances such as yeast, esp. in such a way that sugar turns to alcohol |
| 9 | grant | i | a place on a farm where milk is kept and butter and cheese are made; a shop where milk, butter, cheese, and eggs are sold |
| 10 | tuition | j | an organization, esp. a business firm |
| 11 | fermentation | k | ability to do or perform something easily and well; an advantage; convenience |
| 12 | confectionary | l | instruction or teaching, esp. of people in small groups |
| 13 | collaboration | m | a process when an alcoholic drink is made from grapes |
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III. Read the text again and choose the statements corresponding to the contents of the text:
1. The Voronezh State Technological Academy is situated
a) in the centre of Voronezh; b) on the outskirts of the city; c) in the North District of the city.
2. The Academy train students in specialities.
a) 33; b) 25; c) 23.
3. The total number of students exceeds
a) 5000; b) 8000; c) 7000.
4. Education is
a) paid; b) free of charge.
5. departments are staffed with about 600 teachers including 80 Professors and DsSc, more than 300 Lecturers and PhDs.
a) 36; b) 26; c) 38.
6. The course of study lasts years.
a) 4; b) 6; c) 5.
IV. a) Put the following headings in the correct order according to the text. One heading is extra which you do not need to use:
1. The scientific work of the Academy. 2. The teaching staff of the Academy. 3. The international collaboration. 4. The location of the Academy. 5. The variety of the specialities realized in the Academy. 6. The up-to-date equipment of the Academy. 7. Students leisure. 8. Payment for education.
b) Prepare a short presentation about the Voronezh Technological Academy using the headings above.
V. Find all the Passive Voice constructions in the text and translate the sentences with them.
TEXT C
Pre-Text Exercises
I. Read the article about the role of food in our life tell about different functions of various foods:
WHAT IS FOOD?
Food is essential to the nutrition of any human being or any form of life. If there is no food there is no life; if the amount or kind of food is inadequate, growth is stopped and the capacity to work is lost. If food is consumed in excess of body needs, the fires of life are choked by overstocking and one may die.
The term food is commonly used to refer to those substances that form a part of the usual diet. Scientifically speaking foods are not so much substances that we eat as substances that supply certain nutrients when eaten. Foods, then, are defined as those substances which when taken into the body, supply energy, build and repair tissues, and regulate body processes. Foods which we eat are often complex substances, capable of meeting more than one of these body needs. One food may supply both energy and build material, another may regulate body processes and give energy. The contribution that a food makes to the body depends upon its constituents and the ability of the body to utilize them. The chief constituents of foods are classified in six groups: carbohydrates, proteins, fats, minerals, vitamins, and water.
The bodys need for energy is met through carbohydrates, fats, and proteins. Its need for building and repairing tissues is primarily met by proteins and minerals, though these are supplemented by the other constituents. The regulation of body processes is commonly regarded as particular function of water, proteins, vitamins, minerals, organic acids and cellulose. Though water, proteins, carbohydrates, and fats make up the largest quantity of the food constituents used the others listed are also essential.
II. Make groups of 5-6 people and choose a separate text for each group. Read it for 8-10 minutes and make a short report and present it to the rest of the group:
MEALS
Three-four meals a day breakfast, lunch, dinner and supper (or late tea) are enough for most people. The meals should be varied, well cooked and attractive to look at otherwise, however good they are, no one will want to eat them. Fresh food is better than tinned food and freshly cooked food is better than food that has been left in the oven or reheated after having become cold. Milk and butter (or margarine) are needed every day, with meat or fish or eggs (note or, not and). Fresh green vegetables or fruit are also needed every day. Every growing person, which means everyone up to the age of 20, should drink at least a pint of milk daily.
It is best not to eat last thing at night and not to swim or take a bath just after a meal. In order to give the digestive system time to get to work on food, it is always a good thing to pause for a thought and digestion.
A point to remember is that most people eat too much sugar, as they are fond of sweets, cakes and pastry. Too much meat can also be harmful. In the 18th century people ate meat for breakfast, lunch, tea, dinner and supper and they died early of various diseases.
The most important rule is moderation eating neither too much nor too little.
ENERGY REQUIREMENTS
Just as a railway engine requires fuel to supply it with energy, so our bodies require food to keep them going. But whereas an engine, when not working, does not use up fuel, a man, even when resting, still needs energy to keep the heart, lungs, and other organs working and to maintain the body temperature.
As heat and energy are different forms of the same thing, they can be measured in the same units, namely Calories. The Calorie is the amount of heat necessary to raise the temperature of 1000 grammes of water 10 Centigrade. The energy which results from eating any food can also be measured in Calories. Foods vary greatly in the amount of energy that they produce when they are taken into the body, that is in their calorific values.
The following table shows the amount of energy which an average person needs for various activities:
Form of activity Calories used per hour
Sleeping 65
Sitting at rest 100
Dressing and undressing 113
Dish washing 144
Light exercise 170
Walking slowly 200
Active exercise 290
Fast walking 300
Swimming 500
Except for water, almost everything in the diet has calories in it. For example, 1 ounce (28.3 g) of butter provides 215 calories, 1 ounce of chocolate provides 150 calories, 1 ounce of sugar contains 110 calories, an once of cheese- 100, of potatoes- 20, apples- 12 and tomatoes-4.
There is one important thing to remember about calories. If you are eating a well-mixed diet- which includes plenty of milk, eggs, meat, fish, fruit, vegetables, bread, butter and cheese- you will be getting all calories you need for good health.
TEXT D
Pre-Text Exercises
I. Read and translate the following international words paying attention to the part of speech:
Diet, optimal, group, complex, individual, genetic, problem, calorie, result, mass, energy, physical, balance, gram, protein, transport, combination, vitamin, mineral, metal, function, process, alcohol, toxic, factor, cultural, perspective, limit, anorexia, bulimia, orthorexia, interpretation, stress.
II. Read and translate the following words according to the meaning of words given in brackets:
Healthy (health ), nutrition (nutrient ), widely (wide ), genetic (gene- ), malnutrition (nutrition- ), impediment (impede- , ), conversely (converse- ), generally (general- , ), developed (to develop- ), roughly (rough- ), storage (to store- , ), maintenance (to maintain- , ), avoidance (to avoid- ), testimony (to testify- , ), replenishment (to replenish- , ), poisonous (poison- , ), preference (to prefer- ), consumption (to consume- ), interpretation (to interpret- , ), upbringing (to bring up- ), reduction (to reduce- , ), lowering (to lower- , ), obesity (obese- , ).
III. Call the processes the names of which are derived from the following verbs and translate them:
Improve, maintain, consume, store, avoid, provide, replenish, transport, contaminate, interfere, gain, achieve, acquire, bring up, reduce, lower.
IV. Read the text about a healthy diet and decide which word A, B, C or D best fits each space:
Notes to the text:
Monounsaturated fat
Polyunsaturated fat
Saturated fat
Ratio ,
Trans fat - ( )
Hemp
Carcinogenic
Pathogen ,
Tapeworm eggs
Refined ,
Cholesterol
Adolescence
Adequate
HEALTHY DIET
A healthy diet is one that is arrived at with the intent of (1)or (2)optimal health. This usually involves (3)nutrients (4) eating the appropriate amounts from all of the food groups, (5)(6) adequate amount of water. (7) human nutrition is complex, a healthy diet may (8)widely, and is subject to an individuals genetic makeup, environment, and health. For around 20% of the human population, lack of food and malnutrition (9) the main impediments to healthy eating. Conversely, people in developed countries have the opposite problem; they are more concerned about obesity.
Nutritional overview. Generally, a healthy diet is said (10)
Ø Sufficient calories to maintain a persons metabolic and activity needs, but not (11)to result in fat storage (12) than roughly 30% of body mass. For most people the recommended daily allowance of energy is 2,000 calories, but it depends (13) age, sex, height, weight, and physical activity.
Ø Sufficient quantities of fat, including monounsaturated fat, polyunsaturated fat and saturated fat, with a balance of omega-6 and long-chain omega-3 lipids. The recommended daily allowance of fat is 65-80 grams;
Ø Maintenance of a good ratio between carbohydrates and lipids (4:1): four grams of the first for one gram of the second;
Ø Avoidance of excessive saturated fat (20 grams recommended limit, although the evidence for this claim is forever in debate after the testimony of results (14) by the Framingham Heart Study of 1948-1998);
Ø Avoidance of trans fat;
Ø Sufficient essential amino acids (complete protein) to provide cellular replenishment and transport proteins. All essential amino acids are present in animals. A select few plants (such as soy and hemp) give all the essential acids. A combination of other plants may also provide all essential amino acids (except rice and beans which have limitations);
Ø Essential micronutrients such as vitamins and certain minerals;
Ø Avoiding directly poisonous (e.g. heavy metals) and carcinogenic (e.g. benzene) substances;
Ø Avoiding foods (15) by human pathogens(e.g. tapeworm eggs);
Ø Avoiding chronic high doses of certain foods that are benign or beneficial in small or occasional doses, such as foods that may burden or exhaust normal functions (e.g. refined carbohydrates without adequate dietary fiber); foods that may interfere at high doses with other body processes (e.g. refined table salt); foods or substances with directly toxic properties at high chronic doses (e.g. ethyl alcohol);
Ø Combination of foods eaten and timing of meals (16) hunger is kept in check; for example, to meet calorie goal of 2,000 calories to avoid gaining weight.
Cultural and psychological factors. (17) a psychological point of view, a new healthy diet may be difficult (18)for a person with poor eating habits. This may be due (19) tastes (20) in early adolescence and preferences for fatty foods. It is known that the experience we have in childhood relating to consumption of food affects our perspective on food consumption in later life. From this, we are able to determine ourselves our limits of how much we will eat, as well as foods we will not eat- which can develop into eating disorders, such as anorexia, bulimia, or orthorexia. This is also true with how we perceive the size of meals we consume daily.
While plants, vegetables, and fruits are known (21) reduce the incidence of chronic disease, the benefits on health posed by plant-based foods, as well as the percentage of which a diet needs to be plant based in order to have health benefits is unknown. Nevertheless, plant-based food diets in society and between nutritionist circles are linked to health and longevity, as well as contributing to lowering cholesterol, weight loss, and in some cases, stress reduction.
| 1. | A. improve | B. to improve | C. improving | D. improved |
| 2. | A. maintain | B. maintaining | C. to maintain | D. maintained |
| 3. | A. consuming | B. consumed | C. consume | D. to consume |
| 4. | A. by | B. with | C. on | D. in |
| 5. | A. to include | B. having included | C. include | D. including |
| 6. | A. the | B. an | C. a | D. - |
| 7. | A. because | B. thus | C. since | D. for |
| 8. | A. vary | B. varies | C. varying | D. is varying |
| 9. | A. to be | B. is | C. was | D. are |
| 10. | A. include | B. to include | C. including | D. included |
| 11. | A. excessive | B. more excessive | C. so excessive as | D. the most excessive |
| 12. | A. greater | B. great | C. the greatest | D. more great |
| 13. | A. for | B. on | C. in | D. to |
| 14. | A. providing | B. having provided | C. being provided | D. provided |
| 15. | A. being contaminated | B. contaminating | C. contaminated | D. having contaminated |
| 16. | A. for | B. so that | C. since | D. thats why |
| 17. | A. on | B. in | C. at | D. from |
| 18. | A. to achieve | B. achieve | C. to be achieving | D. achieving |
| 19. | A. of | B. for | C. to | D. with |
| 20. | A. acquiring | B. acquired | C. to acquire | D. having acquired |
| 21. | A. help | B. helping | C. to be helped | D. to help |
Post-Text Exercises
I. Look through the text again and answer the following questions:
1. What does a healthy diet depend on? 2. What should a healthy diet include? 3. What may be the main impediments to healthy eating? 4. How can poor eating habits influence a healthy diet?
II. Make an outline of the text and retell the text following it.
UNIT II. FOOD CONSTITUENTS
TEXT A
Pre-Text Exercises
I. Read and translate the following international words paying attention to the part of speech:
Element, sucrose, milk, fruit, vegetable, container, different, characteristic, combination, process, synthesis, utilization, granule, glycogen, hydrolyze, proportion, material, total.
II. Read and translate the following words according to the meaning of the words given in brackets:
Production (to produce ), insoluble (soluble ), requirement (to require ), comparatively (to compare ), fibered (fiber ), responsible (to response - ), combination (to combine - ), provision (to provide - ), utilization (to utilize - ), storage (to store - ).
III. Read the text and write out key words and word combinations.
CARBOHYDRATES
1. The sugars, starches and cellulose are known as carbohydrates. These are composed of the chemical elements: carbon, hydrogen, and oxygen.
The term "sugar" to most people means cane or beet sugar, which is sucrose. However this is only the most common of the several sugars responsible for sweet taste of certain foods. Milk, fruit, vegetables are known to contain sugars other than sucrose. The different sugars in foods differ from each other, but all give the foods in which they are present a characteristic sweet taste.
2. Starch is carbohydrate more complex in nature than any Of the sugars,. Like sugar, it is built by the combination of carbon, hydrogen and oxygen. The production of sugar by the plant is likely to be an intermediate step in the manufacture of starch. The ability of the plant to build starch and the ability of the animal body to utilize it were known long before some of the processes involved in its synthesis and utilization were known. The plant by means of its chlorophyll, takes the carbon and oxygen from the air and, combining these with water brought through the roots from the soil, manufactures sugars. This sugar is dissolved in the juice of the plant and carried to all its parts as food. When the plant produces more sugar than is required for its immediate need the surplus is stored for future use. Whether the place of storage is seed, root, leaf or stem depends upon the plant. Usually the plant stores the carbohydrate as insoluble starch in the form of tiny grains or granules.
3. Although carbohydrates are mostly of vegetable origin, sugar is found in the blood streams of animals and of man. Provision is made in the cells of the liver for storage of animal starch (glycogen) sufficient to meet requirements of the human body for carbohydrates for a comparatively short time. The animal body, like the plant body, synthesizes this more complex substance from sugar and later hydrolyzes it to sugar as needed.
Cellulose is also a carbohydrate, containing the elements present in starch in the same proportion. Cellulose used in the diet is to give bulk and provide material for certain regulatory processes. Foods high in cellulose are bran, dried fruits and legumes, fruits with skins, seedy fruits, and leafy and coarse fibered vegetables.
4. The organic acids, found in a large number of foods are frequently considered together with carbohydrates. The utilization of organic acids in the body for energy proves to be similar to that of starches and sugars.
Organic acids also have a part in stimulating and regulating body processes. Fruits and vegetables are the best sources of organic acids. Citric and malic acids are examples of those commonly found in these foods.
Only a few foods consist of pure carbohydrate. A well-known example of these is sugar. A food is considered high or low in carbohydrate according to the amount it contains in proportion to its total solids. Foods high in carbohydrates are: cakes, candy, cereals and cereal products, dried fruits, honey, potatoes, sugar.
Post-text Exercises
I. Look at the following sentences and decide whether they are true or false.
1. The plant may produce more sugar than it needs. 2. The surplus of sugar is stored in different parts of the plant. 3. All carbohydrates are of vegetable origin. 4. Sugars and starches are digested rather quickly and supply energy for the body. 5. Cellulose is contained in bran, legumes, seedy fruits, leafy vegetables. 6. Organic acids are utilized in the body in a way, similar to starches and sugars do. 7. Organic acids are found in high proportion in cereal products. 8. There are a lot of products consisting of pure carbohydrate.
II. What paragraph (1,2,3,4) contains the following information:
1. The foods containing sugars are characterized as having sweet taste. 2. Starch is composed of carbon, hydrogen and oxygen.
III. Describe the process by which the plant produces sugars.
How does the plant produce sugars?
IV. Define the general idea of the text choosing one answer from the list below:
1. To give the general idea of carbohydrates. 2. To inform readers about the foods containing carbohydrates. 3. A food is considered high or low in carbohydrate according to the amount it contains in proportion to its total solids. 4. The different sugars in foods differ from each other but all the foods in which they are present have a characteristic sweet taste.
V. Match the words to make up word combinations from the text. Make sentences using them.
| chemical | taste |
| beet | starch |
| sweet | elements |
| intermediate | vegetables |
| insoluble | carbohydrates |
| tiny | grains |
| To meet | acids |
| A comparatively | Short time |
| complex | example |
| fibered | substance |
| organic | sugar |
| A well-known | step |
| Low in | requirement |
VI. Find in the text sentences containing Complex Subject and translate them into Russian.
VII. Read the text about starch and put the verbs in brackets into the correct form (Present Simple Active or Passive, Past Simple Active or Passive).
Starch (to use) widely both as a foodstuff and as a raw material for different industries. Starch (to form) in all green plants. Commercially starch (to extract) from cereal grains such as corn or maize, wheat, rice, barley, rye, oats, buckwheat. Potatoes (to use) also for the starch production. The first starch (to obtain) from wheat by the Egyptians. They (to use) it as food and for making papyrus. Potato starch (to make) in Europe in the 16th century for the first time.
The process of manufacture of starch (to vary) with the raw material. In general, cereals, tuber and roots rich in starch are broken up, sieved with water, refined to remove impurities and dried.
Starch (to use) for making glucose or dextrose. Much starch (to convert) into dextrin which has strong adhesive properties. Starch and sugar belong to the group of carbohydrates which (to contain) carbon, hydrogen and oxygen.
Carbohydrates (to classify) as mono-saccharides, disaccharides, trisaccharides and polysaccharides. Glucose or dextrose is a monosaccharide. Common sugar or sucrose is a disaccharide. Starch is a polysaccharide.
VIII. Look through the text again and ask 5-6 questions. Sum up the information given.
TEXT B
Pre-Text Exercises
I. Read and translate the following international words and word combinations paying attention to the part of speech:
Minerals, system, process, calcium, iodine, minute, assimilate, phosphorus, function, diet, salad, specifications, material, vitamins, balance, proteins, mechanism, chemical, magnesium, molecule, ounce, metabolism, thyroid gland.
II. Define what parts of speech the following words belong to. Translate them into Russian.
Deficiency, assimilable, specification, constituent, unfortunately, frequently, ordinarily, leafy, ruination, completely, insufficient, adjustment, quantity, requirement, fortunately, plentiful, notable, inactive, principal, inhabitant, occurrence.
III. Read the title of the text and think of the content, then read the text and check your supposition.
MINERALS
The minerals which we have in our system are very important links in our vital processes. The most important minerals are iron, calcium, iodine. Iron we must have in our blood to get oxygen from the air, and we must have minute traces of copper or the iron cannot be assimilated. Calcium and phosphorus must be present to make our bones and teeth, as well as to perform various other functions.
Minerals not only must be present in our food, but they
must occur in a form which must be assimilated by the body. If our diet is lacking iron, you cannot make up the deficiency eating iron ore, for such a material is not assimilable. You must have copper but you cannot get it by sprinkling fine grains of copper-bearing rock on your salad. The body is not only very exacting in thespecifications of what it must have, it also lays down strict rules1 regarding the form in which the material must be presented.
For the most part these materials are only the minor constituents of plants and animal life and, unfortunately for our good health, they occur most frequently in what we ordinarily do not like to eat. The outer layers and germ of the grains, the peelings of the tubers and fruits, the coarser, leafy, parts of vegetables. These are the materials that contain the minerals and often the vitamins. By stripping cereals of all their outer coats and refining sugar until it is whiter than the whitest snow, we have made a good start on the road to the ruination of human health, for fine milling removes 75 per cent of the minerals.
Calcium is a very important mineral in animal life. All of our calcium is completely replaced about every six years, and the only way to maintain the balance in the body is to take in a sufficient quantity in the food. If there is insufficient intake the body tries to make adjustment, but it is never completely successful. It goes on excreting calcium, taking it from bones and teeth. The calcium requirements for the growing young is fully twice as great as that of the average adult.
Phosphorus is to calcium as thunder is to lightning; the two together are required to make our bones and teeth. We must have our phosphorus and plenty of it, twice as much as calcium (about 1.4 grams per day) for we turn over our body's total supply in less than three years. The greater need comes from the fact that phosphorus is required by some of the body proteins, phospholipins and phosphatases. Fortunately most foods are more plentiful in phosphorus than in calcium, the notable exception being milk. Meat and egg yolk are high in phosphorus.
Iron. If we had no iron, we should have no blood. There is a striking similarity in the energy-promoting or absorbing mechanism in all branches of life. Higher animals all have blood containing iron bearing hemoglobin, to act asan oxygen carrier. The green chlorophyll of plants, which promote the reactions of photosynthesis which make all life possible, has a chemical composition quite similar to our own hemoglobin but magnesium has been substituted for iron in the molecule. Iron is found egg yolk,in liver, meat, spinach.
Iodine. Less than a thousandth of an ounce of iodine required for a human body. Iodine is the principal constituent of thyroxin which is the watch-dog of metabolism. Without thyroxin we should be as brainless and inactive as vegetables and far less beautiful, and it takes |iodine to make thyroxin. If the soil contains enough iodine there is an ample amount in the food. In places where the soil is deficient in iodine the food and water are also deficient,and the inhabitants have goiter. In such places the swollen neck, caused by the over-working and enlarged thyroid gland, is a matter of common occurrence.
Post-text Exercises
I. Answer the following questions:
1. What minerals are important for a human body? 2. What is calcium important for? 3. Which foods contain calcium? 4. Why is phosphorus necessary for the body? 5. What are the sources of phosphorus? 6. Is iron necessary for the formation of hemoglobin? 7. Which foods are valuable sources of iron and copper? 8. What mineral aids in the regulation of general health and the nervous system? 9. Name the foods which contain iodine.
II. Give synonyms from the text to:
Digestable, severe, often, generally, significant, fully, needed, rich, alike, main, sufficient.
III. Give antonyms from the text to:
Absent, different, major, fortunately, inner, destruction, sufficient (2), to be low in, difference, ample.
IV. Match a word in A with a word(s) in B to form a word combination from the text:
A B
| 1) important | a) links requirements |
| 2) vital | b) processes constituents |
| 3) to perform | c) composition |
| 4) make up | d) similarity |
| 5) lay down | e) amount |
| 6) minor | f) thyroid gland |
| 7) outer | g) functions |
| 8) to maintain | h) deficiency |
| 9) calcium | i) layers |
| 10) striking | j) links |
| 11) energy | k) processes |
| 12) chemical | l) the balance |
| 13) ample | m) promoting |
| 14) enlarged | n) rules |
V. Translate the text.
VI. Revise conditional sentences; find an example in the text.
VII. Match the sentences on the left with the suitable one on the right.
| 1) If you eat more than you need, | A) she wouldnt sing in the bath. |
| 2) If the dog keeps barking, | B) what would you do? |
| 3) If I were you, | C) he would never get this job. |
| 4) If he had driven carefully, | D) the extra calories turn into fat. |
| 5) If you are not doing anything later, | E) we will go to the theatre. |
| 6) Had the ice not melted | F) he might have avoid that accident. |
| 7) Henry spoke to his dog as if | G) the neighbors will complain. |
| 8) I wish | H) we would have been here earlier. |
| 9) If it were not for your uncle, | I) why dont you buy a computer? |
| 10) If I have time, | J) it could understand him. |
| 11) If I met a fairy one day, | K) I wouldnt buy these jeans. |
| 12) If I had known you were coming, | L) we could go skating. |
| 13) If you were in my shoes, | M) come and see me. |
| 14) But for the traffic jam | N) I would make a wish. |
| 15) If you have enough money, | O) I could have met you at the station. |
VIII. Find the mistake and correct it.
1. What would you do if you live here all the time, as we do? 2. If we met Captain Hook in open fight, leave me to deal with him. 3. If he hadnt come by 6 oclock, he wont come at all. 4. If you eat less than you need, the body burns fat to get energy and you loses weight. 5. If you have finished your homework, you might be able to help us. 6. I could understand your friend from Italy if he spoken a bit slowly. 7. If you went to London, you might have seen the Queen. 8. What will the kitchen look like if we painted it green. 9. I wish you would give me this book for a while. 10. Even if my parents disapproved of my plans, I wouldnt had given them up.
TEXT C
Pre-Text Exercises
I. Read and translate the following international words and word combinations paying attention to the part of speech:
Organic, chemically, glycerol, normal, temperature, structure, composition, lipids, chemical, physical, category, molecules, structural and metabolic functions, diet, enzymes, lipases, lard, soya bean, olive, margarine, method, analyzed.
II. Form all the possible missing derivatives from the words given and translate them:
| Verb | Noun | Adjective | Adverb |
| To dissolve | |||
| To obtain | |||
| To digest | |||
| To absorb | |||
| To require | |||
| To normalize | |||
| To compose |
III. Form the opposites with the help of negative prefixes un, -in, -mis, -dis, -ir, -im, - il:
Soluble, saturated, organic, important, spoilt, blemished, appear, sustainable, possible, acceptable, available, natural, usual, expected, typical, significant, limited, accessible, expected, explored.
IV. Read the text and give the general idea of fats:
FATS
Fats consist of a wide group of compounds that are generally soluble in organic solvents and largely insoluble in water. Chemically, fats are generally trimesters of glycerol and fatty acids. Fats may be either solid or liquid at normal room temperature, depending on their structure and composition. Although the words "oils", "fats", and "lipids" are all used to refer to fats, "oils" is usually used to refer to fats that are liquids at normal room temperature, while "fats" is usually used to refer to fats that are solids at normal room temperature. "Lipids" is used to refer to both liquid and solid fats. The word "oil" is used for any substance that does not mix with water and has a greasy feel, regardless of its chemical structure.
Fats form a category of lipid, distinguished from other lipids by their chemical structure and physical properties. This category of molecules is important for many forms of life, serving both structural and metabolic functions. They are an important part of the diet of most heterotrophs (including humans). Fats or lipids are broken down in the body by enzymes called lipases produced in the pancreas.
Examples of edible animal fats are lard (pig fat), fish oil, and butter or ghee. They are obtained from fats in the milk, meat and under the skin of the animal. Examples of edible plant fats are peanut, soya bean, sunflower, sesame, coconut, olive, and vegetable oils. Margarine and vegetable shortening, which can be derived from the above oils, are used mainly for baking. These examples of fats can be categorized into saturated fats and unsaturated fats.
Vitamins A, D, E, and K are fat-soluble, meaning they can only be digested, absorbed, and transported in conjunction with fats. Fats are also sources of essential fatty acids, an important dietary requirement.
The fat content of a food can be analyzed by extraction. The exact method varies on what type of fat to be analyzed.
Post-text Exercises
I. Find verbs in Passive Voice in the text and translate the appropriate sentences into Russian.
II. Add the proper prepositions to the following (according to the text):
Consist , depend , refer , room temperature, to be used , mix , regardless , distinguish , important , break , to be obtained , to be derived , to be categorized , in conjunction , example.
Make up your own sentences with the above words.
III. Make up questions to which the following sentences might be the answers:
1. Fats consist of a wide group of compounds. 2. Solid and liquid. 3. Oils and lipids. 4. "Oils" is usually used to refer to fats that are liquids at normal room temperature, "fats" is usually used to refer to fats that are solids at normal room temperature and "lipids" is used to refer to both liquid and solid fats. 5. Chemical structure and physical properties. 6. Saturated fats and unsaturated fats. 7. It depends on type of fat to be analyzed.
IV. a) Use the word given at the end of each line to form a word that fits in the space in the same line.
Water
| Water makes up 1) two thirds of the body's 2) . It is present in every cell and tissue, and is important in regulating body processes. 3) water frequently contains some of the minerals 4) by the body, such as calcium, iron, iodine, and sodium. The body's 5) for water is met through water consumed as such; through that takenin beverages and other fluid foods; and through that held in the 6) of such have a high water content. Most foods add some water to the days total 7) , a further 8) is made by the body in the process of the 9) of food. | 1) approximate |
| 2) consume | |
| 3) Drink | |
| 4) need | |
| 5) require | |
| 6) compose | |
| 7) consume 8) add | |
| 9) utilize |
b) Read the text again and answer the following questions:
1. How do people meet their requirements in water? 2. What is water important for?
V. Translate the following into English:
1. . 2. , , . 3. , . 4. . 5. , , , . 6. , , , , . 7. . 8. . 9. .
TEXT D
Pre-Text Exercises
I. Read the text and translate it into Russian.
PROTEINS
Foods contain different materials that help your body to stay strong and healthy. The most important of these are known to be proteins. They are absolutely necessary for building and repairing our bodies. Proteins consist of carbon, hydrogen, oxygen, nitrogen and other elements, such as phosphorus and sulphur. Iron is also found in some proteins. The importance of nitrogen is shown by the fact that proteins are often called nitrogenous foods. The nitrogen content commonly varies from 10 to 18 per cent. Proteins are found in foods of both animal and plant origin. Meat, eggs, milk, nuts and certain of cereal foods are high in protein. All those foods contain more than one protein. Milk, for example, contains the proteins lactalbumin and casein, as well as others of lesser importance.
Proteins are complex in nature, they are composed of a number of amino acids or building blocks, linked together, and also of amino acids linked with other substances. Proteins vary in the kind and number of amino acids present. Certain amino acids the body is unable to build. These are known as essential amino acids and must be supplied by the foods eaten.
Variation in the quality of proteins has resulted in their classification as complete, partially complete, and incomplete, based upon their ability to support normal growth and to maintain life. A complete protein is one that is adequate to support normal growth and to maintain life. A partially complete protein is one that maintains life but does not
