1. Read the text.

2. Choose the most appropriate heading for each paragraphs labeled a-d.

3. Write the annotation to the text. See methodical recommendations for writing abstracts. Bakery technology and engineering

A. The microbiological assays depend on growth and fermentation processes of bacteria, yeast and molds are somewhat faster, requiring from 4 hours to 2 or 3 days of completion. These procedures often result in higher assay values due to substances other than thiamin stimulating the test organism. They can however produce accurate values with competent interpretation. The assay of thiamin by means of absorption spectra is a critical and effective approach but very limited in scope. Due to the high purity and freedom from interfering materials required by this technique, its principal value lies in the pharmaceutical field.

B. Chemical vitamin assay methods are becoming widespread in use, particularly in quality control work. Their greatest advantage is speed. Determinations made on a single type product, for example bread, can be turned out at the rate of about 20 per day per analyst.

C. Critics of the chemical procedure hold the results to be less accurate than others and to suffer from poor inter laboratory agreement. However through the efforts of collaborative work among members of technical organizations, these difficulties are being gradually overcome. Bechtel and Hollenbeck (1958) have shown in collaborative work involving eleven different laboratories , a coefficient of variation based upon single determination of as low as 2.9 percent for some baked goods, and 8 to13 per cent for products containing interfering pigments such as breakfast cereals.

D. The chemical method most widely used involves extraction of the vitamin, usually with enzymes, separation of interfering materials, and finally oxidation to thiochrome, whose fluorescence under ultraviolet light can be measure.

1. Collaborative work researchers.

2. Widely use of the chemical method

3. The microbiological assays.

4. Chemical vitamin assay methods

СРС 7

Task 1.Read the article below and choose the best word from the given below to fill each gap:

concern, professionals, prior to, in particular, growth, mineral, ageing, brittle, reduced-fat, full-fat, skimmed, ensure.

The importance of calcium

Calcium is a 1. _____ that strengthens your bones and teeth, and ensures everything runs smoothly with your muscles and nerves. It's especially important for 2. _____. Calcium can continue to add to the strength of your bones until you reach the age of 30 to 35, when peak bone mass is reached. After this point, as a natural part of the 3. _____ process, your bones lose their density and grow weaker. If you haven't had enough calcium in your diet 4. _____ this, there's an increased risk that your bones won't be strong enough to cope with any weakening, which can result in the 5. _____ bone disease, osteoporosis. Health 6. _____ estimate that one in three women and one in 12 men over the age of 50 suffer from osteoporosis. There's also 7. _____ that the diets of teenage girls and young women, 8. _____, aren't high enough in calcium. Some experts predict the future ould bring an osteoporosis epidemic in women. The Department of Health recommends that both men and women get 700 mg of calcium every day to 9. _____ good health. Realistically, this means one of the following:

a pint of milk;

two small tubs of plain or fruit yoghurt;

roughly 80 g of hard cheese.

The good news is, if you're concerned about your weight, getting the calcium you need doesn't have to mean eating or drinking 10. _____ foods. There's exactly the same amount of calcium in 11. _____ milk as there is in whole milk. The same goes for low-fat yoghurt and 12. _____ cheese. You don't have to buy their full-fat counterparts to look after your bones.

Task 2. Read the article below, some sentences are correct and there is an extra word in some of them, find the mistakes.