Unit II

Vocabulary exercises

WORDS TO REMEMBER

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

b) Read and answer the following questions.

odor ['əudə] (n) – запах

Syn. flavor

Does water have odor?

Do you like the odor of oil?

Can you differentiate any chemicals by their odor?

What odor do you like most of all?

Taste [teɪst] (n) – смак

Do you like the taste of apples (berries, plums)?

What is the taste of sugar?

Is the salt of sweet taste?

What product has bitter taste?

What is the taste of seawater?

raw [rɔ:] (adj) –  сирий

Do you usually drink raw milk or boiled milk?

Who can eat raw meat?

Do we eat raw food?

What is the taste of raw milk?

How do we preserve the raw products?

content ['kɔntent] (n) –  зміст, вміст

Do you always understand the content of the story you read?

Can you put the content of the “War and Peace” in some phrases?

solid ['sɔlid] (n) – тверде тіло

What is solid?

Is water a solid or a liquid?

What solids do you know?

When water is the solid?

average ['ævərɪdʒ] (adj) – середній, звичайний, нормальний

What may be average?

What is the average height of the man now?

Can you determine the average distance from your hostel to the university?

How can we determine the average age of people?

deliver [dɪ'lɪvə] (v) – доставляти

Can we deliver milk by sea (by air, by train)?

Why do we try to deliver raw products as quickly as possible?

Who and when delivers milk products to the shop?

render ['rendə] (v) –  переганяти; очищати

What can we render by pipes?

Do you usually render raw water?

Why must we render milk before making baby products?

retard [rɪ'tɑːd] (v) – сповільнювати, затримувати

Have you ever tried to retard the chemical reaction?

Does fat retard the growth of organism?

What can retard the development of industry (agriculture, culture)?

Advantage [əd'vɑːntɪʤ] (n) – перевага

Does socialist system have advantages over capitalist one?

Why do we have advantages in heavy industry?

What advantages have children in our country?

ADDITIONAL VOCABULARY

Exercise 2. Look through the words and try to remember them.

certified (adj) –  перевірений, гарантований

strain (v) –  проціджувати; фільтрувати

clump (n) –  грудка

specific gravity – на вагу

To be dependent on – залежати

to heat to below (boiling point) –  нагрівати до точки кипіння

sealed – запечатаний,  герметизований; герметичний; запаяний

Exercise 3. Learn the most common and useful words.

of about – приблизно

below –  нижче

upon – від

at least – принаймні, у всякому разі

from ... to – від ... до

not less than – не менше ніж

no more than – не більше ніж

repeatedly – неодноразово, часто; повторно

per (cubic centimeter) – на (см³)

until – до

for (a few minutes) - протягом (декількох хвилин)

International words

Exercise 4. Read these words and try to determine their meanings in the Ukrainian language.

composition [ˌkɔmpə'zɪʃən] (n)

vitamin ['vaɪtəmɪn] (n)

mineral ['mɪnərəl] (n)

sanitary ['sænɪtərɪ] (adj)

manner ['mænə] (n)

bacteria [bæk'tɪərɪə] (n)

temperature ['tempərəʧə] (n)

container [kən'teɪnə] (n)

refrigerator [rɪ'frɪʤ(ə)reɪtə] (n)

GRAMMAR EXERCISES

Exercise 5. Read and translate the following sentences, paying attention to the -ed forms.

1. Certified milk is raw milk produced under very strict regula­tions specified by the medical milk commissions.

2. Milk from clean healthy cows milked in clean, well-ventilated stables is promptly cooled, bottled and delivered with greatest possible speed.

3. Pasteurized milk is milk that has been heated to below the boi­ling point,

4. The advantages of pasteurized milk are that the disease-carrying bacteria, which may have entered the milk from the cow or else­where are killed.

GENERAL COMPREHENSION EXERCISES

Exercise 6. Look through the text. Find answers to the following questions:

1. What is cow`s milk?

2. What do we usually do with certified milk?

3. What is pasteurized milk?

4. What are the advantages of pasteurized milk?

Milk and milk products

Milk, when examined under а microscope, is seen as a transparent fluid which consists of many minute fat globules suspended, together with casein, the main protein of milk, in a solution of albumin, sugar and water. The fat globules in an average drop may number more than one hundred million.

Certified milk is raw milk produced under very strict regulations specified by the medical milk commissions. The consumer is assured of milk from clean healthy cows milked in clean, well-ventilated stables. This milk is promptly cooled, bottled and deli­vered in the most modern sanitary manner, and with the greatest possible speed. This milk must also contain specified quantities of fat and other milk solids, and, when tested for bacterial con­tent, must show no more than a certain number of bacteria per cu­bic centimeter.

Pasteurized milk is milk that has been heated below the boi­ling point, for a length of time sufficient to kill, or at least to render harmless, practically all pathogenic bacteria. It is then immediately cooled to 50ºF or lower, to retard the development of any remaining organisms. The advantages of pasteurized milk are that disease-carrying bacteria, which may have entered the milk from the cow or elsewhere, аre killed, and that it remains fresh much longer than raw milk. If dairy-pasteurized milk is not ob­tainable, pasteurization can be accomplished by heating the milk in sealed bottles or other containers to a temperature of not less than 145°F nor more than 150°F, for 20 to ЗО minutes, than cooling, as rapidly as possible, without breaking the container. It is then kept in a refrigerator or other cool place until used. The next best simple method of pasteurization is boiling the milk for a few minutes, cooling it rapidly, straining іf necessary to remove clumps and then keeping it in a cool piece.