5. Переведите на английский язык следующие словосочетания.

А. необходимость включения в рацион продуктов, богатых белками и углеводами; пути решения проблем питания; важность исследования нового метода анализа; трудности сохранения пищевых продуктов; цель обсуждения нашего эксперимента;

Б. ученые, разрабатывающие новые методы хранения пищи; предприятия, производящие молочные продукты; условия, препятствующие порче пищи; изобретатель, сконструировавший эту машину; организм, синтезирующий химические вещества

В. продукты, стерилизуемые на предприятиях; мясо, замороженное при низ­кой температуре; фрукты, высушенные на солнце; температура, регу­лируемая автоматически; овощи, засоленные летом

6. Контрольный перевод.

a) I. Manufacturing high quality foods is one of the most important problems. 2. A plant is constantly manufacturing fats from carbohydrates. 3. By manufacturing new foodstuffs we make our diet varied. 4. Our aim is manufacturing high quality products. 5. Without manufacturing food products of high nutritive value it is impossible to make the human diet adequate. 6. Manufacturing foods we should think about their quality as well as quantity.

b) 1.Our task was applying these methods in our research. 2. Without applying these methods they will be unable to prevent food from spoilage. 3. Applying these methods is the subject of their research. 4. Applying this very method she has got interesting results. 5. They were applying this very method at that time. 6. By applying these methods we prevent bread from staling.

с) 1. Increasing temperature we can change the activity of microorganisms. 2. Increasing temperature means great changes of the activity of microorganisms. 3. Without increasing temperature we maintain the activity of microorganisms low. 4. The requirement of the experiment was increasing the temperature of the substance. 5. He is just increasing the temperature of the liquid solution. 6. By increasing temperature we change the activity of microorganisms in foods.

d) 1.Supplying the body with energy is one of the main functions of food. 2. Sugars are supplying a plant with food during its growth. 3. By supplying the body with energy food constituents make it able to develop. 4. The main function of food is supplying the body with energy. 5. Without supplying the body with energy foods cannot contribute to its activity. 6. Supplying the body with energy foods maintain its activity.

«FATS»

Active Vocabulary:

fat, fatty; to take in, intake; to protect, protection, protective; to derive, derivative, derivation; to deplete, depletion; layer; amount; excess; equipment; knowledge; essential; extreme; to include, to perform, to refuse, to call on; to prove; to play a part

Animals, human beings included, take in sugars and starches and store the excess as fat. The ability to make fats from carbohydrates or similar materials seems to be a characteristic of most living matter including plants. But man hasn’t been able to perform this task in the laboratory, even when armed with all the equipment and knowledge in the world. The microscopic walls of plant cells are much better laboratories than our scientists have yet been able to make.

The fatty foods perform some very important function in our animal lives; to do without them can be dangerous. Fats form a protective layer around the nerves, apparently to protect them from shocks. One of the characteristic results of semi-starvation is extreme irritability. It has been suspected that this may be due to the depletion of fat around the nerves.

Fats in the form of their derived compounds – phospholipids – also play an important part in our brain and entire nervous system. Another class of compounds derived from the fats and known as the sterols is also essential for the living organism. So one may say that, in its higher forms, life without fat is impossible.

Even admitting these facts, however, one might argue that they do not prove that a diet should contain any large amount of fat, for we make fat out of the carbohydrates we take in, hence sugars might be all that would be necessary to supply energy. As an argument this is unanswerable – but as an observation of facts it is a hundred per cent wrong. There are fats and fats and the human body is quite unable to meet the fat-manufacturing situation by itself. There are some necessary fats that our bodies refuse to, or cannot, manufacture and we need to call on other animals, such as cows, to help us out. Moreover, without fats in the diet we could not get a sufficient amount of the fat-soluble vitamins A, D and E.

There are two fatty acids, linileic and linolenic, which the body must have and which it cannot manufacture itself. These fatty acids get their names from linseed: oil in which they were first discovered. There are several other fats and fatty acids which are essential and which we do not make in our bodies.