Исправление работы на основе рецензий

1. При получении от рецензента проверенной конт­рольной работы внимательно прочитайте рецензию, озна­комьтесь с замечаниями рецензента и проанализируйте отмеченные в работе ошибки.

2. Руководствуясь указаниями рецензента, проработай­те еще раз учебный материал. Все предложения, в которых были обнаружены орфографические и грамматические ошибки или неточности перевода, перепишите начисто в исправленном виде в конце данной контрольной работы.

2. Только после того, как будут выполнены все указания рецензента и исправлены все ошибки, можно приступить к изучению материала очередного контрольного задания и его выполнению.

2. Отрецензированные контрольные работы являются учебными документами, которые необходимо сохранять; помните о том, что во время зачета или экзамена производится проверка усвоения материала, вошедшего в конт­рольные работы.

Подготовка к экзаменам

В процессе подготовки к экзаменам рекомен­дуется: а) повторно прочитать и перевести наиболее труд­ные тексты; б) просмотреть материал отре­цензированных контрольных работ; в) проделать выбо­рочно отдельные упражнения для самопроверки.

Контрольная работа

1. Выберите правильный ответ в соответствии с видовременной формой глагола и залога. Переведите предложения на русский язык.

1.1 Milk had been heated to a definite temperature in a pasteurizer and … at

this temperature from some time.

1. is held

2. was held

3. have held

1.2 The use of low temperature for meat… cookery other advantages.

1. has

2. had been

3. is having

1. The use of butter in cookery considerably… in the last 15 years.

1. will decrease

2. is decreased

3. has decreased

1.4 Almost any substance containing sulpher … with silver to form the

troublesome tarnish.

1. was reacting

2. will react

3. has reacted

1.5 Jellies … from fruit juices only.

1. will be making

2. are made

3. had been making

2. Выберите и переведите на русский язык предложения, содержащие герундий

2.1 The United Nations, working through its various agencies, has programs to assist countries that with these problems.

2.2 The Chinese are very clever in making a lot from a little.

2.3 During the middle ages, travelers could find meats as well as lodging at inns and taverns.

2.4 By varying the foods from meal and day to day, one may include all the essential foods.

2.5 The people do not approve of milk drinking.

3. Выберите и переведите на русский язык предложения, содержащие причастие II.

3.1 The condensed milk is to be packed in bulk or in cans.

3.2 Fat is known to increase the food value of the product.

3.3 Tissue building is fairly constant in the adult.

3.4 A good balance between fat, sugar, and protein is to be desired.

3.5 Excessive sugar ferments in the stomach cause distress from gas.

0 Вариант

«WHY DO WE EAT?»

1. Прочитайте и письменно переведите текст.

2. Найдите в тексте ответ на вопрос, содержащийся в заглавии.

No record exists to tell us who first began to think about why we eat or about various effects of foods, but the ancient Greek philosophers and doctors commented along these lines. Socrates said, the purpose of food is to replace the water lost through the skin and the loss of heat from the body. Hipocrates, the “father of medicine”, thought that growing bodies should have more heat than those of older people and so require more food, that neither overeating nor fasting is a good idea.

Lavoisier thought that the combustion¹ that produces body heat should occur in the lungs, but later several chemists could show that the oxygen combines with the red corpuscles of the blood and is carried to the tissues in all parts of the body to supply energy where it is needed.

Understanding of the composition of foods and what happens to them after they are eaten had to wait for several discoveries in chemistry. What happens to food from the time it is eaten until it is oxidized to produce heat and mechanical energy, could not be learned until the chemical nature of foods was discovered. And the foods appear to be very complex organic substances.

Foods are composed of organic substances far too complex to be understood with the state of chemistry as it was in the first half of the nineteenth century. Modern work on digestion and nutrition began about a century ago.

Although scientists had attempted to learn why we eat, they could learn very little. We might sum up their accomplishments by saying they learned that all animals inhale oxygen, combine it with the food to produce carbon dioxide, heat, and the energy with which they could move about. The chemistry of that time could not tell more.

Now we know that we should eat to have energy. When the nutritionist uses the word “energy” he means the capacity to do work. To him “work” is movement. All work requires energy and work involves motion; therefore, the more a person moves about, the more energy he requires. Even when a man is asleep he is still partly in motion because his heart, lungs and most of the other organs are working.