3. History and trend in development of the science of commodities

As science science of commodities arose in Х1Х century. By the founders of Russian scientific science of commodities they are professor M.Ya.Kittary (1825-1880), Ya.Ya.Nikitinskiy (1854-1924) and P.P.Petrov (1850-1880). They formulated the tasks of science of commodities. Under their management and with the participation were released the first editions of the course of sciences of commodities, which served as basis for further development of discipline.

The large contribution to development of the science of commodities of food goods introduced the professor Of V.Tserevitinov, V.S.Smirnov, [G].[S].[Inikhov], N.I.Kozin.

The passage of our country to the market relations requires of the specialists of deep theoretical and practical preparation for an improvement in the entire system of the supply of population by high-quality and valuable products taking into account reasonable consumption.

By government are outlined the measures, directed toward an increase in the production of food products, substantial increase in their quality, expansion of assortment, an increase in the production of the new types of articles, which correspond to contemporary requirements, an increase in the effectiveness of all it is sectional the agribusiness. Significant attention is given to the tasks, connected with the more complete satisfaction of the demand of population for the goods in the small packaging and the packing, to the improvement of the progressive methods of delivery and sale of goods with the application of a container of equipment as one of the most important directions of the safety of quantity and quality of food goods.

Under the modern conditions for a study in the region of science of commodities and the high professional training of commodity experts with the knowledge of marketing they make it possible to solve the problems, connected with the supply of population by high-quality products.

Control questions

1. Name the basic tasks of science of commodities.

2. According to what classification are subdivided food goods?

3. Give the determination of the assortment of industrial and commercial.

4. Name the basic directions of science of commodities.

Lecture 2 The chemical composition of food goods

Plan

1. Inorganic substances.

2. Organic substances.

3. Other substances of the foodstuffs.

Restoration – восстановление cloths – ткани

Ash – зольный maintenance – поддержание

Sensitive – чувствителен indisposition – недомогание

Connected - связанная significantly – существенно

Perishable - скоропортящийся favorable – благоприятный

Medium – среда undergo - подвергаются

Damage – порча putrefaction – гниение

Posting – стойкие exponent – показатель

Wurst – колбаса drinking – питьевая

Aftertastes – привкус moderate – умеренный

Combustion – сгорание digestive – пищеварительный

Deficiency – недостаток illnesses – болезнь

Muscle – мышцы blood – кровь

Thyroid gland – щитовидная железа bones – кость

Poisonous – ядовитый dangerous – опасный

Safety – защитный superfluity – избыток

Deposit – отложение grape – виноградный

ferment – сбраживаются yeast – дрожжи

sour – квашенный beet bin – свекловичный

Reed – тростниковый malt – солодовый

Accumulate – накапливаться bulbs – клубни

The roots – корни the stems – стебли

Herb – злак splinter - расщепляться

Liver – печень ageing – созревание

Slaughter – убой girasol – топинамбур

Integumentary – покровный bowels – кишечник

Movement – передвижение volatile – летучи

Irritate – раздражающий mucous – слизистый

Long before – в присутствии harmful – вредные

Pork – свинина roe – икра

The growth – рост adult – взрослый

Disorders – расстройства irreplaceable – незаменимые

Full – полноценный inferior – неполноценный

Millet – просо expedient – целесообразно

Sinew – сухожилие nail – ногти

Acescence – скисание intumescense - набухание

For maintaining the normal vital activity of the organism of human, compensation of his power expenditures and the restoration of cloths are necessary the nutrients. They enter the human organism together with the food, which is for it the energy source, by construction (plastic) material they participate in the regulation of the processes of exchange of substances. The chemical composition of products is diverse and depends on the chemical composition of source material, technological regime and method of production, conditions of storage and transportation and other factors.

Inorganic and organic matters enter into the composition of food goods. To the inorganic substances include the water and mineral (ash) connections; to the organic - carbohydrates, fats, ferments, vitamins, organic acids, which color, aromatic and other.