Individual work.

COMPREHENSION, COMPOSITION, PRECIS WRITING

Exercise 14. Read Text B attentively.

Text B.

The composition of milk varies as it is influenced by numerous factors. Milk is secreted in the mammary gland from the constituents supplied the gland by the blood. And as a result certain constituents such as milk fat, casein and lactose are found only in milk. Some of the constituents of milk occur in a colloidal state. The degree of dispersion of the constituents in milk ranges from true solution or molecular size (lactose) through colloidal suspension (casein) to coarse dispersion (milk fat). Milk fat is composed of various fatty acids and may contain materials associated with milk fat.

The protein components of milk are casein and the whey protein. Casein comprises approximately 80 per cent of the total protein. In the pure state casein is white, odourless and tasteless. It occurs in milk in colloidal state.

The whey protein resembles casein in chemical composition and may be precipitated by heat at temperatures about 170° F.

Lactose or milk sugar is in the solution in milk and is a major constituent of milk. It is composed of two monosaccharides glucose and galactose linked together. It may occur in three forms, two are anhydrous and one a monohydrate.

Milk contains minerals: calcium, phosphorus, iron, copper, etc. milk also contains enzymes, amylase and others, citric acid, lactic acid, leucocytes, epithelial cells and nitrogenous constituents. Such vitamins as C, B, D, ascorbic acid, riboflavin, and many other.

Vitamin-like substances also comprise the composition of milk.

Exercise 15. Read Text B again. Give the title to the text.

Exercise 16. Read Text B once more. Divide it into the parts according to its contents.

Give a corresponding heading to each of the parts. (Write them down).

Exercise 17. Speak on Text B according to the plan made by you.

Exercise 18. General Topics for Discussion and Composition (based on Text A and Text B)

Use the active vocabulary

• The principles of the selection of good ice-cream ingredients.

• The composition of milk.

Unit XI

Vocabulary exrcises

WORDS TO REMEMBER

Exercise 1. a) Read the words aloud several times and memorize them.

b) Translate the following word combinations with the new words.

market ['mɑːkɪt] (n) -  ринок, базар

successful market; home market; to go to the market; to find new markets

store [stɔː] (v) - зберігати

to store food; to store ice-cream; to be properly stored

inhibit [ɪn'hɪbɪt] (v) - стримувати, зупиняти

to inhibit the emotion; to inhibit flavours; to inhibit impulses

Expensive [ɪk'spen(t)sɪv] (adj) - дорогий, який дорого коштує

an expensive education; an expensive equipment

Exceed [ɪk'siːd] (V) - перевищувати

to exceed the percentage content; to exceed speed; to exceed the limit

ADDITIONAL VOCABULARY

Exercise 2. Look through the words and phrases and remember them.

tallowy (adj) – сальний; схожий на сало

rancid (adj) – прогірклий, протухлий (особл. про жири)

clean flavour – свіжий смак

off-flavour – несвіжий смак

surplus (n) –  надлишок, перевищення

to bear in mind – мати на увазі

Ibs. = pounds – фунти

Exercise 3. Learn the most useful and common words.

as…as – так само, як 

seldom – нечасто, зрідка

too – дуже; украй

neither… nor – ні… ні…