Англійська мова

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Міністерство освіти і науки, молоді та спорту України

Національний університет харчових технологій

Є.С. Смірнова, Л.В. Юрчук

АНГЛІЙСЬКА МОВА

для студентів технологічних спеціальностей та сфери обслуговування харчової промисловості

Навчально-методичний посібник для студентів І-ІІ курсів напрямів підготовки «Харчова технологія та інженерія»,

«Готельно-ресторанна справа»

Київ НУХТ 2012

УДК 811.111 (075.8)

Рецензенти: Г.М. Бурденюк, д-р пед. наук, проф.

О.В. Яшенкова, канд. філол. наук, доц.

Є.С. Смірнова, Л.В. Юрчук

Англійська мова для студентів технологічних спеціальностей та сфери обслуговування харчової промисловості: Навч.-метод. посіб. - К.: НУХТ, 2012.-232 с.

Анотація

Є.С. Смірнова, к. філол. наук, Л.В. Юрчук

Навчально-методичний посібник спрямований на вивчення англійської мови студентами технологічних спеціальностей та сфер обслуговування харчової промисловості. Посібник складається з трьох частин, які зорієнтовані на формування у студентів-майбутніх фахівців іншомовної комунікативної і соціокультурної компетенції, а також розвиток навичок перекладу та розуміння оригінальних науково-популярних текстів з професійної тематики.

Додатковий текстовий матеріал містить окрім традиційних тем тексти, що відображають новітні тенденції у розвитку харчової промисловості. З метою більш ефективного систематичного засвоєння фахової англомовної лексики в посібнику подано короткий термінологічний словник.

Комунікативно спрямовані вправи розділів посібника побудовані на автентичних матеріалах, що в цілому сприятиме ефективному оволодінню професійно зорієнтованою англійською мовою і формуванню навичок самостійної роботи студентів.

CONTENTS

ВСТУП

PART I. WHAT MAKES FOOD HEALTHY?

UNIT 1. CARBOHYDRATES

UNIT 2. FATS AND FATTY ACIDS

UNIT 3. PROTEINS

UNIT 4. VITAMINS

UNIT 5. CEREAL GRAINS

UNIT 6. VEGETABLES

UNIT 7. FRUITS

UNIT 8. MILK AND DAIRY PRODUCTS

UNIT 9. MEAT

UNIT 10. FISH

PART II. TECHNOLOGY OF COOKING AND FOOD PRESERVATION

UNIT 11. COOKING FOODS

UNIT 12. BEVERAGES: COFFEE, TEA, COCOA, CHOCOLATE

UNIT 13. VEGETABLE COOKERY

UNIT 14. EGGS IN HUMAN DIET

UNIT 15. BATTERS AND DOUGHS

UNIT 16. FOOD PRESERVATION

UNIT 17. FRUIT PRESERVATION

UNIT 18. MEAT PRESERVATION

UNIT 19. MEAT COOKERY

UNIT 20. BALANCED FOOD IN HUMAN DIET

PART III. TEXTS FOR HOME READING

Starfish non-stick drugs

Mineral salts

The Carbon Planet

Transgenic or Genetically Modified (GM) Plants

Nanotechnology - miracle of 21 st Century?

Food supplements in the USA

Food additives

Food preservation

Food drying

Food freezing

Sterilization (microbiology)

Vacuum packing

Freeze-drying

Fermentation

Curing

Aspic

Potted meat

Food irradiation

Food rheology

Nutraceutical

Pasteurization

Flash pasteurization

Pascalization

Grain drying

VOCABULARY

REFERENCES

ВСТУП

Посібник розрахований для роботи зі студентами, що володіють англійською мовою в обсязі програми з іноземних мов для середньої школи та вивчають англійську мову професійного спрямування на факультетах технологічних спеціальностей і сфер обслуговування харчової промисловості в коледжах, інститутах та університетах.

Посібник складається з трьох частин. У першому і другому розділах посібника подані оригінальні тексти з урахуванням специфіки навчальних вимог до студентів та їх майбутньої професійної діяльності, що охоплюють такі загальні теми “What Makes Food Healthy?” і “Technology Cooking and Food Preservation.” Опрацювання автентичних матеріалів за фахом сприятиме не тільки отриманню і розумінню необхідної інформації, а й збагаченню фахової іншомовної лексики та її подальшому вживанню у відповідних ситуаціях. текст лексичний мовлення вправа

Тексти з оригінальних джерел супроводжуються лексичним коментарем “Active Vocabulary” і завданнями (Tasks), спрямованими на розвиток комунікативних вмінь і навичок, причому їх можна використовувати як навчальний матеріал в будь-якому порядку в залежності від вибраної теми.

Окрім традиційних тем посібник містить також тексти, що відображають новітні тенденції у розвитку харчової промисловості (наприклад, Оздоровчі продукти та їх роль у раціоні людини; Вегетаріанська їжа: за і проти; Екологія харчування; Фаст фуд; Генетично модифіковані продукти; Нанотехнології та їх роль в харчовому виробництві; Їжа майбутнього тощо).

Тематика текстів має не тільки велике інформаційне, а також познавально-виховне значення, забезпечує багатий лексико-граматичний навчальний матеріал, формує у студентів почуття розуміння і поваги до іншомовної культури, звичаїв і традицій.

Слід відмітити, що в посібнику подаються різні вправи для розвитку діалогічного і монологічного мовлення, які спрямовані на вдосконалення мовленнєвої компетенції студентів і розвиток їх культури мовлення в цілому.

Третій розділ посібника містить додатковий текстовий матеріал, близький за тематикою до попередніх розділів, що дає змогу використовувати ці автентичні тексти для самостійної роботи студентів. З метою більш ефективного систематичного засвоєння фахової англомовної лексики в посібнику подано короткий термінологічний словник (Vocabuulary).

Посібник можна використовувати для аудиторної та самостійної роботи студентів, магістрів.

PART I. WHAT MAKES FOOD HEALTHY?

UNIT 1. CARBOHYDRATES

From carbohydrates we get most of the energy which we need to act and move, perform work, live. Among the carbohydrates are sugars, starches, and celluloses. All green plants form carbohydrates. Carbohydrates are important in nutrition for many reasons. Some of them make our food sweet. Some of them cling to our teeth and serve as food for bacteria that cause tooth decay.

The body needs carbohydrates in order to use fat efficiently. Some diseases, such as diabetes, develop because the body is unable to use carbohydrates properly. The carbohydrates contain carbon, hydrogen and oxygen. The hydrogen and oxygen usually occur in the same proportion as in water.

Most of the different kinds of carbohydrates are plant products. Plants make them by photosynthesis, a complex chemical process that consists of a series of reactions at least one of which may occur only with the aid of sunlight and the green plant pigment, chlorophyll. Many different kinds of carbohydrates occur in foods. Not all are of equal importance in nutrition. Starch, which consists of glucose units, is the only polysaccharide that man can use efficiently. Nutritionally it is far and away the most important carbohydrate.

Cereal grains, our most important source of carbohydrate are rich in starch; rice, wheat, sorghum, corn maize, millet and rye contain about 70 per cent of starch. Potatoes and other tubers and roots are also rich in starch. Beans and seeds of many other legumes are high in protein, but 40 per cent or more of their dry matter is starch. Only two of the disaccharides (these contain two monosaccharide units) are of much importance nutritionally. One is sucrose-cane sugar or beet sugar, which is available as a highly refined and relatively pure carbohyd rate. The other important disaccharide is lactose, or milk su gar, which makes up almost 40 per cent of the solids in fresh whole milk. It is the only carbohydrate of animal origin that is of significance in nutrition. It is made up of one glucose unit and one galactose unit. Galactose is a hexose and differs only slightly in chemical structure from glucose.

The monosaccharides are important in nutrition mainly because they are the units of the more complex carbohydrates. A few of them do occur and are eaten in the free form. Glucose and fructose, a hexose quite closely related structurally to glucose, are in honey and fruits. Relatively few of the other carbohydrates occur widely enough or are utilized well enough by the body to have much nutritional importance. The energy from carbohydrates becomes available to the body when glucose is broken down in the tissues.

Complete breakdown involves oxidation and yields carbon dioxide and water. The oxidative processes which release energy for our activity involve many enzymes and coenzymes.

The enzymes must be synthesized from ammo acids, the units of which the proteins in our diet are composed. The coenzymes contain vitamins and often minerals that also are essential nutrients. A lack of any of them can depress or inhibit important steps in the body's utilization of carbohydrates.

Besides providing energy carbohydrates affect food consumption indirectly through their flavour, through their influence on the amount of water into the stomach.

Active Vocabulary

carbohydrate вуглевод

nutrition харчування

nutritional поживний

nutrient поживна речовина

starch крохмаль

fat жир

carbon вуглець

hydrogen водень (гідроген)

oxygen кисень (оксиген)

source джерело

be rich in бути багатим на …

structure структура

differ from відрізнятись від …

breakdown розпад, розклад

enzyme ензим, фермент

amino acid амінокислота

protein протеїн, білок

diet дієта, раціон, їжа

lack of відсутність, нестача

amount of кількість

Task 1. Fill in the gaps using the words in the box

Molecules, carbohydrates, polysaccharides, cornstarch, monosaccharides, enzymes, sucrose, soluble

1. The … are a very important class of compounds from a physiological stand-point, because so many of our important foodstuffs belong to this class. 2. Carbohydrates with general formula С4Н2O4 are known as … . 3. A polysaccharide is formed from an indefinite number ol … of hexose combined together with loss of water. 4. The most valuable of … is starch, the cheapest and most plentiful of our foodstuffs. 5. Monosaccharides as a class is a term used for decomposition brought about by the lower organisms through the … which they contain. 6. Most of the dentrose (or glucose) on the market is prepared from … by hydrolysis in the presence of acids. 7. By far the most important disaccharide is … often called cane or beet sugar according to the source from which it is obtained. 8. Lactose is not so … as many other sugars and at low temperatures its solubility is very slight.

Task 2. Choose the correct word in bold.

1. How many/much sugar would you like?

2. There isn't few/ little salt in this salad.

3. How many/ much bananas did you have for breakfast?

4. I didn't eat many/ much sausages yesterday.

5. There is few/little orange juice in the jug. Will you give me more, please?

6. How many/ much tuna salad would you prefer to order?

7. You don't have many/much sugar in your tea.

8. I don't like too many/ much dressing for this dish.

9. How many/ much bacon do you need?

10. We don't have many/ much ice creams for the party.

Task 3. Put the words in the box below into the right column.

A FEW A LITTLE

cake, mushrooms, molecules, hot dogs, hydrogens, eggs, atoms, cream, cereal, corn, chips

Task 4. Match the word with its definition.

1. nutrition a. milk sugar

2. carbohydrates b. combination of some molecules of hexose

with loss of water

3. polysaccharide c. dentrose

4. glucose d. monosacharides with general formula C4H2O4

5. sucrose e. polysacharide

6. starch f. disaccharide

7. lactose g. green plant pigment

8. chlorophyll h. the process of giving or getting the right type of food for good health and growth

Task 5. Translate into English.

1. З органічних сполук в продуктах рослинного походження і в харчуванні людини важливе місце належить вуглеводам. 2. Вуглеводи важливі в харчуванні, оскільки вони є джерелом енергії. 3. Усі вуглеводи, що містяться у харчових продуктах, належать до трьох основних груп: моносахаридів, олігосахаридів або полісахаридів першого порядку та нецукроподібних полісахаридів другого порядку. 4. Вуглеводи синтезуються в зелених частинах рослин в результаті сполучання вуглеця (СО2) та води (Н2О). 5. Реакція фотосинтеза трапляється під дією сонячного світла за участю зеленого пігменту-хлорофілу. 6. Вуглеводи розподіляються на групи в залежності від кількості вуглецю, який в них міститься. 7. Крохмаль є найважливішим з полісахаридів. 8. Лактоза міститься у молоці, саме й тому її називають «молочний цукор». 9. Висока харчова цінність крохмалю пояснюється його фізико-хімічними властивостями і, в першу чергу, можливістю переходити в розчинний стан. 10. Цукроза міститься у цукровому буряку, цукровому очереті, в багатьох плодах і овочах, хлібних злаках та інших харчових продуктах.

Task 6. Answer the Questions:

1. What do we get from carbohydrates? 2. What do the carbohydrates consist of? 3. Why are the carbohydrates important in nutrition? 4. What is the reason that any diseases such as diabetes develop? 5. What are the different kinds of сarbohydrates? 6. What does starch consist of? 7. What is the most important source of carbohydrates? 8. How does galactose differ from gluсose? 9. Why are the monosaccharides important in nutrition? 10. When does energy from carbohydrate become available to the body?

Task 7. Read the text without a dictionary and discuss it Does Sugar Make You Fat?

For years, dietary carbohydrates, such as potatoes, rice, spaghetti, sugar, bread, and pastries, have been regarded as food that make us fat. It is true that excess consumption of such carbohydrate -- rich foods will increase fat deposition. However, dietary fat provides nearly twice calories of carbohydrates per unit of weight. While there are individuals who have a "sweet tooth" and overeat foods containing carbohydrates, the basic problem is not the sugar but the overeating. We know, for example, that many obese people have low sugar intake. They simply take in more calories than they utilize.

For individuals who consume excessive amounts of sweets and starches, decreasing consumption of them will yield weight loss. However, it was not just the sweets that contributed the weight. Rather, the overeating, the excess calories, are to blame. Carbohydrates by themselves do not cause obesity; it is the bad habit of overeating these foods (or any food) that produces the large weight gain.

Task 8.

Do you know any Ukrainian equivalents of the following English idioms. Can you make up any situations to illustrate some of them?

1. full of beans; 2. stag party; 3. flash in the pan; 4. flesh and blood; 5. the apple of someone's eye ; 6. a couch potato 7. a bottleneck; 8. traffic jam; 9. chicken feed; 10. a nest egg.

JUST FOR FUN

When the waitress asked how we'd like our steaks, I said, “Medium”, my husband said, “Medium”, and our seven-year-old son said trustingly, “Large”.

UNIT 2. FATS AND FATTY ACIDS

Fat makes our meals palatable and satisfying. Some fats and oils are important sources of vitamins A, D, E and K.

Fats provide various amounts of fatty acids known to be essential in diets.

We should bear in mind that natural unsaturated fats are associated with the protein, minerals and vitamins characteristics of the food, as in milk or pork and also carry some vitamins.

Much variety in fats comes from the kinds of fatty acids linked to glycerol.

Fatty acids that have 18 carbons in a chain make up about 8 per cent and those with 16 carbons comprise about 10 to 15 per cent of the fatty acids in average diets.

Short-chain fatty acids occur mostly in milk fat and in coconut oil. Extra long chains occur in fish oils.

Fatty acids that are common in food fats and oils fall into three broad classes according to their degree of saturation. The fully saturated fatty acids make up about 40 to 45 per cent in average diets. Saturated fatty acids may be of any chain length, from 4 to 18 or more carbons.

The most common ones in their chain length are: stearic, palmitic, myristic and lauric.

Beef contains 20 per cent of stearic acid and lard about 12 per cent.

Most animal fats and cottonseed oil contain about 25 to 30 per cent of palmitic acid.

The monounsaturated fatty acids are those with one reactive unsaturated linkage which has 2 hydrogens missing.

The polyunsaturated fatty acids, a heterogeneous group include some essential fatty acids and the extra long-chain fatty acids (20 to 26 carbons) common in fish oils.

The polyunsaturated fatty acids considered essential for nutrition are linoleic, linolenic and arachidonic.

Of the three, linoleic becomes the centre of dietary importance.

Sources of linoleic acid include many grain oils and seed oils. Fats from nuts, pea-nuts, and poultry carry 20 to 30 per cent of the acid. Linoleic acid is necessary for growth and reproduction and helps protect the animal against excessive loss of water and damage from radiation.

Some animal fats and vegetable fats or oils are fairly similar chemically.

Both butterfat and coconut oil, for example, contain high proportions of short-chain fatty acids. Beef fat and coconut oil contain less than 2 per cent of linoleic acid, one of the fatty acids that are essential in diet. Corn oil contains more than 6 times as much linoleic as olive oil, and chicken fat up to 10 times as much as the fat of ruminant animals.

Both animal and vegetable fats contain up to 5 per cent of various fatty substances that are not true fats but may be nutritionally important.

Pork, margarine, and shortenings furnished 30 and 32 per cent of each, respectively, or about equal share of saturated and linoleic acids.

Salad oil furnished only 3 per cent of the linoleic ratio of nearly 1 to 10, or more than the reverse of the first group of foods.

Аctive Vocabulary

fatty acids жирокислоти

palatable приємний на смак

provide забезпечувати

(un) saturated (не) насичений (хім.)

degree of saturation ступінь насиченості

short-chain fatty acids низькомолекулярні жирокислоти

lard сало, смалець

animal (plant) fats тваринні (рослинні) жири

sun flower oil соняшникова олія

olive oil маслинова олія

glycerol гліцерин

palmitic пальмітинова (кислота)

stearic стеаринова (кислота)

linoleic лінолева (кислота)

linolenic ліноленова (кислота)

arachidonic арахідонова (кислота)

monounsaturated низькомолекулярна (ненасичена)

polyunsaturated високомолекулярна (ненасичена)

Task 1. Fill in the gaps using the words in the box.

acid, fats, fatty acids, oil, oxygen, fat, hydrogens, oxygens, carbon, nutritional, lipoids, carbons, hydrogen, oils

1. The main difference between the various kinds of …, depends upon acids which enter into their composition. 2. … makes our meals palatable and satisfying. 3. It's enough … in the … for the experiment. 4. Fats provide various amounts of … known to be essential in diets. 5. Nowadays … is known as new economical fuel for automobiles. 6. Fatty acids are hydrocarbons consisting of a chain series of … each of which is able to carry two … . 7. Linolenic acid has a different and perhaps less important … role than linoleic and occurs only in small amounts of food fats. 8. Always associated with fats are … fatlike compounds containing phosphorus and nitrogen. 9. One … combines with two … in the molecule of carbon dioxide. 10. Without … life on our planet is impossible. 11. Coconut … is very useful and used not only in food production but also in pharmaceutical industry. 12. Sources of linoleic acid include many grain and seed … .

Task 2. Put the words in the box below into the right column

FEW LITTLE

Bacteria; data; phenomena; microorganisms; nuclei; viruses; mold; vacuum; formulae; bonuses; cream; money; fat; acid; oil; indices; axis; series; criteria; species; polyhedrons; medium; air; dust; copper; silver; radii; fungi; stamina; oxygen; stigmata; carbon

Task 3. Cross the odd word out

1. a bottle of 7 Up, beer, jam

2. a bar of sweets, chocolate, soap

3. a carton of milk, beef, apple juice

4. a box of chocolates, vinegar, chips

5. a slice of cheese, bread ham

6. a cup of coffee, salt, tea

7. a glass of wine, meat, mineral water

8. a jar of honey, carrots, mustard

9. a bag of flour, rice, ketchup

10. a bowl of salad, soup, cake

Task 4. Which substances do the following formulas correspond to?

C2H2O4; CO2; H2O; C3H7COOH; C17H33COOH; C17H31COOH; Al2O3; H2SO4; HCL; C11H22O11; C2H5O-R; NaCl; K2MnO4

Task 5. Match the word with its definition

1. Fat a. hydrocarbons

2. glyceride b. polymolecular

3. Fatty acids c. combination of glycerol and fatty acids

4. Saturated d. monomolecular

5. animal fats e. made of plants

6. unsaturated f. tasty

7. plant fats (oils) g. made of animals

8. palatable h. chemical combination of some fatty acids with

neutral ester of three-atom glycerol spirit.

Task 6. Translate into English

1. Жири в різних пропорціях містяться майже у всіх харчових продуктах і є важливою їх частиною.

2. В формуванні жирів беруть участь як насичені, так і ненасичені жирові кислоти.

3. Як правило, в жирах містяться високомолекулярні насичені кислоти - пальмітинова, стеаринова, а також ненасичені жирокислоти - олеїнова, лінолева, ліноленова.

4. У деяких продуктах тваринного походження міститься високо насичена арахідонова кислота.

5. Кожна молекула жиру утворюється (походить) з трьох молекул жирокислоти та однієї молекули гліцерина.

6. Яловичий жир і какао-олія містять менш ніж 2% лінолевої кислоти, однієї з найважливіших жирокислот в харчуванні людини.

7. Більшість тваринних жирів і бавовняної олії містить у своєму складі від 25% до 30% пальмітинової кислоти.

8. Суттєві вимоги до кількісних показників вживання лінолевої кислоти у харчуванні дорослих складають 1,5-2,0 % загальних калорій відповідно до 4-5 г в межах 2,500 калорійної цінності продуктів.

9. Кукурудзяна олія містить в 6 разів більше ліноленової кислоти ніж маслинова олія і курячого жиру - в 10 разів більше, ніж жиру жуйних тварин.

10. Значущість жирів в харчуванні обумовлена, по-перше, їхньою високою енергетичною здатністю, по-друге, тим, що деякі жирокислоти (арахідонова, лінолева, ліноленова) є незамінними в якості вітамінів для обміну речовин.

Task7. Answer the questions

1. What makes our meal palatable?

2. What are the important sources of vitamins A, D, E?

3. What provides various amounts of fatty acids?

4. What are natural unsaturated fats associated with?

5. Where do short-chain fatty acids occur?

6. How many classes of fatty acids do you know?

7. What is the percentage of stearic acid in beef?

8. What polyunsaturated fatty acids are considered essential for nutrition?

9. What do sources of linoleic acid include?

10. What is linoleic acid necessary for?

11. How much fatty substances are there in animal and vegetable fats?

Task8. Read the text without a dictionary and discuss it.

Fats in our diet: How much is too much?

Fats in our diet have occupied the attention of nutritional scientists for several years. Despite research efforts, many questions remain unanswered. Scientists know that, like carbohydrates and proteins, fats are made up of carbon, hydrogen, and oxygen. However, fat provides more than twice as many calories per molecule because it has a lower ratio of oxygen to carbon and hydrogen. People are understandably concerned about fats and oils since most people realize that "oil and water don't mix" -- and water is the primary ingredient of our bodies. The answers to that concern lie in body chemistry.

Though some foods, such as butter and oils, are most pure fat, the fats in most foods coexist with other nutrients and dietary factors such as protein, carbohydrate, vitamins, and fiber. Vegetable oils and meat are our major sources of fat. This fat may be visible, as in marbled meat, or hidden, as in cheese, nuts, and bakery products.

Task 9. Choose the right answer and explain the meaning of the idiom.

1. “What was the exam like, Jilly? Great! It was a piece of …”

a) cheese b) cake c) old rope

2. The so-called scandal turned out to be nothing more than a storm in …

a) a teacup b) an ocean c) a bucket

3. “I'd hate to be the politician who said publicly that in his opinion “the Internet was just a flash in the … .”

a) fire b) pan c) mirror

4. It was an excellent dinner party. The only … in the ointment was Helen spilling red wine over our new carpet.

a) finger b) fly c) stone

5. To … the … means to dishonestly change a company's book keeping records in order to steal money.

a) bury the hatchet b) surf the net c) cook the books

6. To … the … is to tell people secret information.

a) spill the beans b) kick the bucket c) talk shop

7. Nimah tends to exaggerate a lot. If I were you I would take everything he says … .

a) take things easy b) take smith by storm c) take with a pinch of salt

8. Julia had a very good relationship with her mother-in-law. They … .

a) really hit it off b) were like two peas in a pod c) got on like a house on fire

JUST FOR FUN

“Can you drive with one arm?”

“Sure.”

“Okay, have an apple.”

UNIT 3. PROTEINS

Proteins are of great importance for all life. The living tissues of plants and animals consist of protein material which is continually destroyed in the maintenance of life and must be restored. Constituents which will form proteins in both plant and animal are necessary not only for the construction of new tissues but also to repair losses. A growing plant or a young animal needs more protein in proportion to its size than a fullgrown specimen, but an adequate protein supply never ceases to be essential. Plants have the power of synthesizing protein from nitrogen of inorganic salts, carbon dioxide, and water, but animals lack this ability and are dependent upon what they can get from the plants, either directly or through the medium of other herbivorous animals.

On heating any animal fluid or tissue extract, an unsoluble substance is obtained as a precipitate. If this precipitate is carefully dried and analyzed, it will be found to consist of one or more members of well-defined group of substances of similar chemical and physical properties which are classed together as proteins. The proteins all contain as essential constituents С, Н, О and N; many contain S and P also. They are all built up on the same chemical principle, and, therefore, have a number of reactions in common. The ultimate products of oxidation of proteins in the body are acids. Those proteins which contain sulphur and phosphorus are more acidic than those without. Persons with physical disorders traceable to hyperacidity are advised to omit the more acid proteins from their diet.

Composition of Proteins. Proteins, like polysaccharides, can be hydrolyzed by inorganic acids, alkalies, or suitable enzymes. Of these methods, enzyme action is the most advantageous, since it goes on at ordinary temperatures, is less strenuous and, therefore, less apt to lead to undisirable decomposition products. Careful work has shown that hydrolysis takes place in steps, giving products of gradually decreasing complexity until ultimately we obtain a mixture of simple compounds, all of one type, known as amino acids.

The amino acids are derived from the aliphatic acids, such as acetic acid, by such introduction of various substituent groups into the molecule. They are called amino acids from the fact they all contain the amino group, NH₂ attached to the carbon atom nearest to the carboxyl group.

The simplest amino acid is glycine amino-acetic acid.

Over thirty different amino acids have been isolated as derivatives of proteins.

As amino acids are hydrolytic products of proteins, it follows that they must be linked together in the protein molecule by condensation.

In spite of the very great diversity of type, there are certain properties common to proteins in general. They are mostly amorphous, although a few crystallize readily and others can be made to do so with difficulty. Some dissolve in water; others insoluble in water, dissolve in dilute salt solutions. In either case they form colloidal solutions, a fact that is extremely important in the preparation and maintenance of colloidal states in food preparation.

The colloidal nature of proteins is also of great importance in connection with the regulation of cell activities, since this prevents protein substances from diffusing through animal membranes, through which ions pass with ease.

Most proteins coagulate with heat. This change takes place in two steps: denaturation followed by precipitation. If we heat a colloidal solution of pure albumin, it changes from a fairly clear solution to an opalescent one. No coagulation occurs. Denaturation is said to take place. Denaturation of protein changes protein from a water loving (hydrophilic) colloid to a water hating (hydrophobic) colloid. To complete the coagulation, it is necessary to add ions. When ordinary egg white is heated, coagulation of the protein takes place because the egg white has the ions necessary to precipitate the denatured protein.

Active Vocabulary

protein протеїн, білок

tissue тканина

destroy руйнувати

restore відновлятись

(un) soluble (не) розчинний

precipitate (n, v) осад, осаджувати

constituents компоненти, частини

substance речовина

oxidation окислення

acidity кислотність

(in) organic acids (не) органічні кислоти

be isolated бути ізольованим, відділеним

be linked бути з'єднаним, сполучуватись

solution розчин

dissolve розчинитись

denaturation денатурація

coagulate коагулювати, згущуватись

heat (n, v) тепло, нагрівати

albumin альбумін (білок)

alkali луг

Task1. Fill in the gaps using the words in the box

tissues; average; decrease; animals; molecules; proteins; building; nitrogen; body

1. All our foodstuffs -- fats, starches, sugars, and _____ contain the elements of carbon, hydrogen, and oxygen in varying proportions. 2. Most plants make their own protein by combining the ______ from nitrogen-containing materials in the soil with carbon dioxide from the air and with water. 3. Animals and people cannot use such simple raw materials for ______ the proteins. 4. We must get our proteins from plants and other ______. 5. Next to water, protein is the most plentiful substance in the _______. 6. The proteins in the body _______ are not there as fixed, unchanging substances deposited for a life-time. 7. Some _______ or parts of molecules always are breaking down and others are being built as replacements.

8. The total daily protein needs increase steadily from birth to adolescence and then _______ to a maintenance level for adulthood. 9. The recommended daily protein allowances for adults are 70 grams for the average man who weighs about 154 pounds, and 58 grams for the _______ woman who weighs 128 pounds.

Task 2. Match the word with its definition

1. proteins 1. water-soluble protein

2. albumin 2. building material of living organisms

3. synthesis 3. organism

4. denaturation 4. microscopic unit of living matter enclosing a

nucleus with self-producing genes

5. coagulation 5. loss of natural qualities

6. cell 6. combination of separate elements into a whole

7. tissue 7. mass of cells and sell-products in a body

8. body 8. change to a thick and solid state

Task 3. Choose the right answer

1. They arrived so late for the meal that the food was …

a) hard b) lost c) dried d) spoilt

2. In England one eats apple … with pork.

a) juice b) pudding c) pie d) sauce

3. Ice tea … him after his long journey.

a) refreshed b) calmed c) recovered d) rested

4. Would you like me to … the tea?

a) drip b) pour c) spill d) drain

5. His granny can tell fortunes from coffee …

a) grounds b) leaves c) sediment d) seeds

6. Would you … me some salt, please?

a) deliver b) give c) pass d) bring

7. This kiwi … rather sour.

a) senses b) feels c) smells d) tastes

8. Steaks are one of my favourite …

a) material b) plates c) dishes d) courses

9. Do you like fresh fruits? “Well, it … what kind of fruits”

a) depends b) matters c) differs d) minds

Task 4. Choose the correct adjective in bold

1. The menu was boring/varied and had a great choice of starters, vegetarian and fish dishes.

2. This restaurant was expensive/cheap. We had to pay a lot of money for breakfast.

3. The staff were polite/rude enough to explain us some details of the menu.

4. Fruit salad was delicious/awful. Avocado tasted hard and pineapples were overriped.

5. The service was very professional/unqualified. We had to wait for an hour or so before a waiter came.

6. This pub is popular/unpopular with young people. All tables here are always reserved.

7. The restaurant was quite quiet/noisy. The music was too loud to hear my girlfriend.

Task 5. Read the following sentences with comparative and superlative forms

1. Protein is the most valuable nutritional component in our food.

2. What proteins are more acidic?

3. The simplest amino acid is glycine in protein's composition.

4. Vitamins are as important in man's nutrition as minerals.

5. Turkey is less fattening than chicken.

6. Peaches are juicier than bananas.

7. Today the results of the experiment are better than yesterday's.

Task 6. Write the comparatives and superlatives of these adjectives:

strong, stale, tough, ripe, disgusting, fantastic, weak, spicy, bitter, nutritious, tasty, hot, bad, good, little, far.

Task 7. Translate into English

1. Взагалі харчові білки використовуються організмом людини для побудови клітин тканин.

2. Людина і тварини не можуть синтезувати амінокислоти, які необхідні для побудови білкової молекули.

3. В організмі білки, з яких складаються усі найважливіші органи, тканини і речовини, постійно руйнуються та відновлюються, постійно взаємодіючи з речовинами, що містяться в організмі людини і навколишньому середовищі.

4. Для синтезу білків, що будують тканини організму, необхідно, щоб харчовий білок мав в своєму складі усі корисні для нього амінокислоти.

5. Амінокислотний склад білків є важливим показником його харчової цінності.

6. Найбільш корисними за амінокислотним складом є білки тваринного походження - м'язових тканин м'яса, молока, курячого яйця, картоплі, гречаної крупи, горошку.

7. Альбуміни - білки, що розчиняються у воді.

8. Майже третина білка міститься у м'язах організму, близько п'ятої частини - у кістках і хрящах, близько десятої частини - у шкірі.

9. В самій крові людини знаходяться декілька десятків білків.

Task 8. Answer the questions

1. What is the role of proteins in nutrition? 2. What can you say about constituents which form proteins? 3. How do plants form their proteins? 4. Where do animals get their proteins from? 5. What can you say about a precipitate which you get on heating any animal fluid or tissue extract? 6. What are the essential constituents of the proteins? 7. What proteins are more acidic? 8. What can you say about the composition of proteins? 9. What is the simplest amino acid? 10. What are the outstanding properties common to all proteins? 11. What can you say about the coagulation of proteins?

Task. 9. Read the text without a dictionary and discuss it

Foods contain different materials that help your body stay strong and healthy. One of the most important of these is protein. They are absolutely necessary if the body is to grow, or if it is to repair any injuries or damage to itself. Some of the principle sources of protein are lean meat, fish, and dairy products like milk and cheese. The sugar and starches, known as carbohydrates, are substances that everyone needs. They supply energy for the body. Potatoes, seed vegetables such as corn or lima means, and grain products like rice, spaghetti, bread, cake, and cookies are some of the foods that are sources of carbohydrates.

Your body also needs other materials called vitamins and minerals. These two important substances help the body to make good use of the foods you eat by making sure the protein and carbohydrates do their jobs. They also help the body to make body tissues such as bones, teeth, muscles, nerves, and blood. By eating animal products like meat, eggs, and milk, and using plenty of fresh vegetables and fresh fruits daily you can be sure of providing your body with the vitamins and the minerals it needs.

Task 10. Choose the right idiom

1. “How's your father these days?”

Still_______ and kicking. He's living in Brighton now.

a) easy b) sweet c) alive

2. The lecture was just how the students liked it-short and _______.

a) square b) easy c) sweet

3. You need to eat some more, Mary! You're far too ______!

a) hot b) soft c) skinny

4. “You've lost the game! You've got a ______ chance!”

a) fat b) bad c) real

5. No wonder your car won't start! Your battery's _______.

a) jammed b) empty c) flat

6. I didn't like smoked salmon at first. For me it was an ______ taste. Now I really love it.

a) experienced b) original c) acquired

7. It was the first ______ meal the tramp had had for several days.

a) compact b) round c) square

8. He got ______ for eatig too much sugar.

a) into hot water b) wind of it c) on their nerves

JUST FOR FUN

“My sister is awfully lucky,” said one little boy to another.

“Why?”

“She went to a party last night where they played a game in which the men either had to kiss a girl or pay a forfeit of a box of chocolates.”

“Well, how was your sister lucky?”

“She came home with thirteen boxes of chocolates. ”

UNIT 4. VITAMINS

Analysts a half century ago used chemical methods to estimate the proteins, fats, carbohydrates, mineral elements and water in foods. They separated the substances in relatively pure form from such natural foods as milk, meat, and cereal grains. They fed mixtures of the purified nutrients to animals, which soon sickened and died. It became plain to the scientists that proteins, fats, carbohydrates, minerals and water are not the only essential constituents of foods. Such studies led to the discovery of the vitamins.

We classify vitamins on the basis of their solubility. Vitamin C (ascorbic acid) and the vitamins of В complex are water soluble. Vitamins A, D, E and К in their natural forms are soluble in fats and such fat solvents as ether and chloroform. We call them the fat soluble vitamins. A deficiency of vitamin A injures the epithelial tissues throughout the body. This deficiency is said to be the cause of much blindness among the populations of the Orient. Vitamin A is necessary for vision. Vitamin A profoundly influences the development of the teeth.

Vitamin A occurs only in foods of animal origin. It is not found in any plant. All yellow and green plants, however, contain yellow pigments that can be converted by chemical cleavage into fragments, one of which is vitamin A.

The commonest of these pigments is carotene, so called because it was first prepared from carrots. Because carotene can be converted into vitamin A, it is often called provitamin A.

The total vitamin A value of milk, cream, butter and eggs is the sum of the vitamin A and the carotene present, but one cannot estimate the vitamin A value of such foods on the basis of their colour alone. Not all of the carotene present in the food eaten is converted into vitamin A. Some passes through the digestive tracts and is excreted as such. Some circulates in the blood, and some is changed in the intestine or liver. It is assumed that two-thirds of the total vitamin A is provided by carotene present In the yellow and green, leafy vegetables and yellow fruits, like kale, spinach, collard greens, mustard greens, carrots, pumpkin, yellow sweet potatoes, apricots, yellow peaches, and cantaloup.

Foods from animal sources, like whole milk, butter, eggs, liver, kidney, and some fish, contain the vitamin in itself. Vitamin A accumulates in the liver. Carotene and vitamin A are insoluble in water. Thus there is no loss by extraction during cooking. Exposure to air or oxygen, especially in presence of heat, however, causes destruction of vitamin A and carotene. Air drying of such foods as eggs and vegetables results in significant loss of vitamin A value. Vacuum drying prevents such loss.

The lack of the vitamin A is the cause of rickets. Scientists discovered in 1922 that the vitamin A in cod-liver oil could be destroyed by oxidation without loss of its antiricketic properties. Then it was apparent that cod-liver oil contains a second fat soluble vitamin. It was named vitamin D. Sterols are organic compounds widely distributed in animal and plant tissues. They are white, crystalline substances that have physical properties like those of candles. Human skin and the skins of all animals contain a sterol called cholesterol. It is transformed into vitamin D when it is exposed to ultraviolet light.

The vitamin D produced by irradiation of a sterol (ergo-sterol) from yeast is called calciferol, or vitamin D₂. It is dissolved in oil and sold commercially as viosterol. It efficiently protects infants from the development or rickets. Vitamin D₃ which is present in cod-liver oil and other fish-liver oils is effective in the prevention and cure of rickets in both animals and birds.

Vitamin D promotes the absorption of calcium from the digestive tract and lessens the amount in the faeces. Very few foods contain significant amount of the vitamin D. Cow's milk generally is not a good source of vitamin D. Salt-water fish generally contain large amount of vitamin D. Herring, mackerel, and canned salmon and sardines are good sources. Vitamin D is present in the body oil as well as in the fat of the liver. Egg yolk and liver (beef, chick, hog) contain vitamin.

Too much vitamin D can be harmful. Overdosing with concentrates of the vitamin results in loss of appetite, vomiting, diarrhoea and drowsiness. Blood calcium and phosphorus rise to abnormal levels, and calcification of the walls of the blood vessels, heart and various soft tissues may occur. Death may follow.

In 1922 a new vitamin was discovered. It was called vitamin E Lettuce and wheat germ were found to be rich sources of vitamin E. It was shown to be fat soluble and to have the properties of an alcohol. Vitamin E is widely distributed in both plant and animal tissues. Green leaves and the oil found in the germs of cereal seeds, especially wheat germs oil, are excellent sources of the tocopherols (the word was coined from a combination of the Greek words tokos, child, pherein, bear and the suffix -ol indicating it has the properties of an alcohol).

Considerable tocopherol is present in milk, butter, eggs and liver. Because vitamin E is insoluble in water, there is no loss by extraction in cooking.

Exposure to oxygen and development of rancidity result in the destruction of the tocopherols. People whose diet includes fruit, vegetables, milk, whole grain cereals, meat, and eggs every day are not apt to have deficiencies of vitamin E.

An investigation of beriberi in the late 19th century started the chain of events that led to the discovery of vitamin В complex. Of the 11 substances in the vitamin В complex that now are available in pure form five are components of one or more coenzymes -- thiamine, riboflavin, niacin, pyridoxine, and pantothenic acid. Coenzymes are catalysts that have important and often related functions in the biochemical processes by means of which nutrients are used for energy and for building up or maintaining the cells and tissues of the body.

A lack of vitamins of the В complex is one of the forms of malnutrition that often occur throughout the world. Larger amounts are needed during growth and in pregnancy and lactation than in maintenance of health in adult life.

Thiamine, or vitamin B, also known as the antineuritic or antiberiberi vitamin, is a watersoluble compound. It is ready broken down by heat in neutral or alkaline solutions. Its solubility and the ease with which it is destroyed are important, because overcooking food and discarding the water in which the food is cooked may cause large amounts of the vitamin to be lost.

Thiamine is present in many natural foods but is abundant in few. Lean pork is one of the best sources. Dry beans and peas, certain of the organ meats, and some nuts furnish sizable amounts. Whole wheat and enriched cereals and bread are dependable sources.

The minimum need is approximately 0.20 to 0.23 milligram per 1.000 Calories. Thiamine functions in the body as a coenzyme, which is called cocarboxylase. It acts as catalyst in one of the chemical reactions by which glucose (sugar) is broken down in the tissues to supply energy. In thiamine deficiency, pyruvic acid accumulates in the blood and tissues and there is a change in the ratio of the acid to lactic acid.

Effects of a moderate shortage of thiamine include fatigability, apathy, loss of appetite, nausea, such psychic and personality disturbances as moodiness, irritability, and depression, a sensation of numbness in the legs, and abnormalities of the electrocardiogram.

Vitamin С was officially named "ascorbic acid" to indicate its antiscorbutic function. Its chemical structure is quite simple. The chemical makeup is related to the hexose sugars. These sugars have a backbone of (6) carbon atoms firmly joined to oxygen and hydrogen, but between the second and third carbons there is a double bond, which means chemically that this backbone is not so firm as that of the hexose sugars. These two carbons in vitamin С are free to make changes.

Vitamin С occurs in animals and vegetables extensively but haphazardly. Fresh raw fruit and vegetables contain it, yet few animals need it.

The hydrogen atoms at this point are especially at liberty to wander off, and they have a high preference for any oxygen that may be about. It is when these two hydrogens have left that the vitamin becomes known as L-dehydroascorbic acid. This feature makes it an extremely changeable chemical in solution, and the ability to drop off the two hydrogens is one of its outstanding features.

In human beings, ascorbic acid -- chemically fragile though if may be -- sidesteps vigorous activity, and any excess not needed for its specific function is eliminated in the urine without being changed. The normal newborn infant has stores of ascorbic acid adequate to prevent development of scurvy for about 5 months.

Deficiency is rare in children more than 15 months old. Infantile scurvy will develop in 3 months or more after breast feeding is stopped if no ascorbitic is given either as a food or a supplement ( an additive).

The most marked symptoms are found in growing bones. The recommendation is more than twice the requirement. One hundred milligrams of ascorbic acid eaten each day is a generous supply. Recommendations given in Recommended Dietry Allowances are: for infants 30 milligrams; for children from 1 to 9 years, start at 35 and increase to 60 milligrams; for males 10 to 20 years old, increase gradually from 75 to 100 milligrams.

For the adolescent girl 10 to 20 years old the increase is from 75 to 80 milligrams, for fully grown women 70 milligrams. Because people must depend on outside supplies of vitamin C, we should know which foods furnish it. Three types of foods that contribute vitamins С generously are citrus fruits, tomatoes and members of the cabbage family. In certain vegetables, such as squash, cucumbers and cabbage the ascorbic acid exists along with an enzyme, ascorbic acid, oxidase, or ascorbase.

When the tissue of these vegetables is mutilated by crushing or cutting and is exposed to the air, the chief function of this enzyme appears to be that of changing the ascorbic acid to dehydroascorbic acid. A point of interest and wonder is that ascorbase has copper as a part of its structure.

Some seasonal and local and regional foods are good sources of ascorbic acid. Among them are berries, melons, chili peppers, pineapple, asparagus, turnip tops and other greens, spinach, chard and kale.

Not only are oranges, grapefruits, lemons, limes, and tangerines especially endowed with vitamin С -- they protect it. In the raw state, they have firm skins, even juiced, they retain ascorbic acid tenaciously. The processed products, canned frozen, and pasteurized, keep approximately 90 per cent of their original content.

Active Vocabulary

pure чистий

purify очищувати

solvent розчинник

solubility розчинність

ether ефір

deficiency дефіцит

injure шкодити, руйнувати

carotene каротин

be converted into перетворюватись

digestion засвоєння, травлення (їжи)

destruction руйнування

liver печінка

loss of втрата

lack of відсутність, нестача

dissolve розчиняти

rickets рахiт

properties властивості

absorption абсорбція, поглинання

yeast дріжджі

protect захищати

prevent запобігати