, , , . , y, - er, - ow er est.
| warm | warmer | the warmest |
| happy | happier | the happiest |
| clever | cleverer | the cleverest |
| narrow | narrower | the narrowest |
Who is the youngest engineer in your office?
.
| good / well | better | the best |
| bad | worse | the worst |
| little | less | the least |
| many much | more | the most |
more less , - the most , the least .
| wonderful | more wonderful | the most wonderful |
| interesting | less interesting | the least interesting |
Salsa is the spiciest Spanish sauce.
Plastic cutting boards are less porous then wood and are far less likely to harbor bacteria.
V. .
1. Some research have shown wooden boards are far ..... (good).
2. Dont worry. The situation isnt so bad. It could be .. (bad).
3. Its very stuffy here. You should ventilate the kitchen . (often).
4. As broiling is a way of cooking without added oil, it is ... (popular) in low-fat diets.
5. Boiling is . (cheap) method of killing bacteria.
6. To make ..... (smooth) sauce, all the vegetables are processed and blended.
7. At first I thought it would be tasty, but it was . (bad) of all.
8. It is . (easy) to be cut with a dull knife, because more pressure is needed to make a cut.
9. What is .... (good) dish you have ever eaten?
10. They needed . (much) fuel for this engine.
11. They were designing ... (new) blades for the turbine.
E
I. , .
cereal ['siqriql], dextrin ['dekstrin], glycogen ['glaikOuGqn], pectin ['pektin], cellulose ['seljulqus], gel ['Gel], liver ['livq], muscle ['mAsl]
II. , , .
suffix () prefix; response () responsible, responsibility; store (, ) - to store, storage; to prefer () preference; to supply () supplier
III. .
TEXT E. POLYSACCHARIDES
These are formed from a varying number of monosaccharide units - the prefix poly means many. There are five main polysaccharides.
Starch
Starch is formed from many glucose units joined together like links in a chain. It is formed during photosynthesis in plants particularly in root vegetables, cereals, and pulses. During digestion, the chains of glucose units are broken down into smaller chains, then into disaccharides and finally into single glucose units, which are absorbed into the blood.
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Dextrin
Dextrin is formed when foods containing starch, e.g. bread, are baked or toasted. The dextrin forms part of the crust on such foods.
Cellulose
Cellulose is formed by plants from glucose units joined together in such a way that a strong, structural material is produced. The plants use this for stems, leaves, husks of seeds and bark.
Pectin
Pectin is a complex polysaccharide formed by some plants, e.g. plums, apples, in their fruits and roots. It forms gel in water and is responsible for setting jam.
Glycogen
Glycogen is formed after digestion in humans and animals. Some glucose is turned into glycogen for temporary storage in the liver and muscles. When energy is required, it is turned into glucose.
Carbohydrate requirements
Carbohydrate should be used in preference to protein as an energy supplier, so that protein can be used for body growth and repair. Protein- and carbohydrate-rich foods are usually eaten together for this reason, e.g. meat and potatoes, bread and cheese.
If someone eats more carbohydrate than the body requires, the excess is converted into fat and is stored under the skin. This is one of the major causes of obesity.
IV. .
1. Name five polysaccharides, describe their composition, and give their sources.
2. What is the reason of eating together protein-.and carbohydrate-rich foods?
3. What happens if too much carbohydrate is eaten?
| starch ['stRC] | |
| chain | |
| particularly | |
| root | |
| pulse | |
| to break-broke-broken | |
| to absorb | |
| to bake | , |
| to toast | |
| stem | |
| leaf leaves | |
| husk | |
| seeds | |
| bark | |
| plum | |
| set | , |
| temporary | |
| rich | |
| excess | |
| to convert / turn into | |
| obesity |
