Sugar and starch

Among common carbohydrates are sugar and starch. Although these substances differ widely from one another in properties and constitution, they show a very definite point of resemblance. They are all composed of carbon, hydrogen and oxygen, and the hydrogen and oxygen are always in the same ratio to one another as in water, i.e., two of hydrogen to one of oxygen.

There is hardly a plant that doesn’t contain either sugar or starch. The sugars and starches are among our most common foods.

Our ordinary everyday life leads us to think that there is only one sugar that we use as a sweetening agent for tea. In fact there are many sugars, they are glucose, fructose and galactose. Glucose or grape-sugar is found in large quantities in grapes. Fructose occurs with glucose in the juice of sweet fruits and in honey.

Вариант №2.

I. Перепишите следующие предложения. Определите по грамматическим

признакам, какой частью речи являются слова, оформление окончанием -s и какую функцию это окончание выполняет, т.е. Служит ли оно:

4. показателем 3 лица ед. ч. Глагола в Present Indefinite

5. показателем притяжательного падежа имени существительного

6. признаком множественного числа имени существительного

1. There are many different types of finishing processes.

2. The manager approves trade expert’s main duties.

3. Pig is one of the world’s providers of meat.

II. Перепишите следующие предложения и переведите их, обращая внимание на особенности перевода на русский язык определений, выраженных именем существительным

4. Slow freezing forms ice crystals in the meat.

5. Packaging prevents moisture loss during storage.

6. There are four meat grades for mutton in the USA.

III. Перепишите предложения, содержащие разные формы сравнения и переведите их на русский язык

4. Spores of bacteria are even more resistant to heat than yeast and molds.

5. These fabrics may appear softer and more attractive.

6. The shorter the cooking time the less is the lost of thiamine.

IV. Перепишите и письменно переведите предложения на русский язык, обращая внимание на перевод неопределенных и отрицательных местоимений

4. We don’t include in price any trade discount.

5. Nobody could control spoilage of food a century ago.

6. Yogurt originated somewhere in Eastern Europe.

V. Перепишите следующие предложения. Определите видовременные формы глагола и укажите их инфинитив; переведите предложения на русский язык.

4. Production of textiles has largely risen recently.

5. Nowadays cheese manufactures are working hard at quality of their products.

6. The company will not use composition additives in juices.

VI. Прочитайте и письменно переведите текст на русский язык

Heating as food preservation method

Food is commonly preserved through the application of high temperatures. A temperature considerably above that of the body may result in either a pasteurized or a sterilized product. Foods are commonly pasteurized at a temperature of from 60˚ to 66˚ for thirty to forty minutes, during which time most of the organisms, although not all, are killed. Spores and some vegetative forms of bacteria remain, but as a rule those causing disease are destroyed. This method is used for temporary preservation of milk and fruit juices. Sterilization of a food or a substance destroys all life in it or on it, and involves heating for a longer time or at a higher temperature than is necessary for pasteurization. Heating from thirty to sixty minutes at a temperature of 121˚C is usually sufficient to destroy all bacteria.