Английский язык. Профессиональное общение специалистов в сфере технологии продовольственных продуктов и потребительских товаров. Учебное пособие
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To make mistakes is easy. |
Ошибиться легко. (подлежащее) |
He stopped for a minute to |
Он остановился, чтобы прочи- |
read the notice. |
тать объявление. |
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(обстоятельство) |
The tourists had three miles to |
У туристов было три мили, кото- |
go. |
рые нужно было пройти. |
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(определение) |
7. Переведите следующие словосочетания согласно образцу. Помните, что пассивный инфинитив в функции определения переводится придаточными предложениями и имеет оттенок модальности. При переводе следует добавлять слова
надо, должен, следует.
Образец: the oils to be refined - масла, которые должны быть очищены.
flour to be used for cakes, factors to be considered, the problem to be discussed, foodstuffs to be transported, milk to be heated, substances to be solved in water, the product to be obtained, energy to be supplied, a diet to be balanced, raw foods to be processed
8. Переведите следующие предложения с инфинитивом в функции обстоятельства цели на русский язык согласно образцу.
Образец: To stay healthy our bodies need about 40 different nutrients. - Чтобы оставаться здоровым, нашему организму нужно около 40 различных питательных веществ.
1.Oil is refined to remove dirt and other impurities.
2.To describe a food specialist it is necessary to tell what he does and what he knows.
3.To grow fruit one must have good soil.
4.Salt is added to the mixture to remove the glycerin.
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5.The oils are mixed together in the right proportion to obtain the needed type of soap.
6.To develop products of tomorrow you should purchase up-to-date equipment for your research department.
Инфинитивные обороты
Субъектный инфинитивный оборот (Complex Subject)
Предложения с субъектным инфинитивным оборотом переводятся на русский язык:
1) безличным предложением (говорят, что …; известно, что …), за которым следует придаточное дополнительное предложение с союзом что;
2) простым предложением с вводными словами: как из-
вестно, как считали, вероятно, по-видимому.
He is said to work hard at his |
Говорят, что он упорно рабо- |
English. |
тает над английским. |
This laboratory appears to be |
По-видимому, эта лаборатория |
working out new possible ap- |
разрабатывает новые приме- |
plications of a laser. |
нения лазера. |
9. Переведите следующие предложения на русский язык, обращая внимание на перевод субъектного инфинитивного оборота.
1.Arabia is believed to be the birth place of cheese-making.
2.Butter made by man quite by chance proved to be a nourishing food.
3.The early dairy products seem to have been connected with religious activities.
4.Lipids are known to occur in all species of animals and plants and in many microorganisms.
5.Fat is known to increase the food value of the product.
6.This type of oil is said to have some advantages.
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7.The food industry was considered to have its roots in the remote past.
8.Butter-making proved to have originated in the countries of cold climate.
Объектный инфинитивный оборот (Complex Object)
Объектный инфинитивный оборот (Complex Object) состоит из следующих компонентов:
существительное (в общем падеже) |
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инфинитив |
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или местоимение (в объектном падеже |
+ |
смыслового |
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me, him, her, us, you, them) |
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глагола |
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We consider the results to be |
Мы считаем, что результаты |
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satisfactory. |
удовлетворительны. |
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Объектный инфинитивный оборот переводится на русский язык придаточным дополнительным предложением, вводимым союзами что, чтобы.
He wants me to help him. |
Он хочет, чтобы я помог ему. |
I consider him to be dangerous. |
Я считаю, что он опасен. |
10. Переведите следующие предложения, обращая внимание на перевод объектного инфинитивного оборота.
1.We know all substances to be composed of small particles called molecules.
2.They expect the product to be popular.
3.We know germs to contain fats, minerals and a number of vitamins.
4.The technologists expect the prices for olive oil to rise by the end of the year.
5.Ancient people knew cheese to possess high food value.
6.Louis Pasteur found microorganisms to be destroyed by high temperature.
7.In prehistoric times people found the cereals to preserve their nutritive characteristics for many years.
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11. Прочитайте и переведите заголовок текста А. Внимательно прочитайте текст и ответьте на вопрос: «Какую роль играют жиры в питании человека?»
Text A
The Role of Fats in the diet of a man
The fat consumed was estimated to supply approximately 33 % of the total per capita caloric intake. Fats are primarily a source of energy in the diet. They are the most concentrated of all food materials. Although carbohydrates serve the same primary purpose in the diet as do fats, namely that of contributing readily available energy, they nevertheless cannot be substituted for fats to an unlimited degree. However, it appears that there are probably other and more deep-stated reasons for the natural craving of the human organism for fatty foods.
Fats and their component fatty acids appear to perform a number of vital functions in the body which are quite unrelated to their action as energy-bearing materials. Fatty acids in the form of phospholipids are essential constituents of many kinds of body cells. Phospholipids of animal origin are distinguished by a considerable content of very highly unsaturated acids. The source of these acids is unknown, however, it appears possible that they are not synthesized in the body but must be ingested as such in the food.
The necessity for these or other unsaturated acid in the diet has not been demonstrated in the case of human subjects although the administration of highly unsaturated oils has been found beneficial in case of eczema and the blood of eczematous subjects has been observed to be abnormally low in unsaturated acids.
Fats have been reported to perform an accessory role in the absorption of calcium, carotene, thiamine, and lactose. It is significant that of the various groups of vitamins, four - A, D, E and K - are soluble in fat rather than in water.
At various times in the past, and particularly during the early days of the hydrogenation process, there has been considerable discussion, largely among nonscientific writers, concerning the relative digestibility of different fats. It has been demonstrated that there are
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no significant differences in the digestibility of different fats and oils except in the case of those, which have melting points considerably above body temperature and are digested somewhat less completely than lower melting products. It is to be noted that commercial hydrogenated fat products have melting points which are in general much lower than those of certain animal fats which have long been accepted as wholesome products for human consumption. It has been shown that iso-oleic acids formed in fats by hydrogenation are nutritionally equivalent to ordinary oleic acid and that mono and diglycerides produce good growth at reasonable levels of ingestion.
The relative nutritive values of butterfat and other edible fats have constituted the subject of much recent controversy. A group of scientists could find no significant differences in a group of fats composed of butterfat, margarine, corn oil, cottonseed oil, olive oil, peanut oil and soya-bean oil.
УПРАЖНЕНИЯ
12. Найдите в тексте те части предложения, которые переводятся следующим образом:
до неограниченной степени, естественное желание человека, ряд жизненно важных функций в организме, различаются значительным содержанием высоконенасыщенных кислот, не существует значительных различий в усвояемости различных жиров и масел, предмет недавнего спора.
13. a) Найдите среди слов в правой колонке синонимы к словам в левой колонке.
1) probably |
a) approximately, b) possibly, c) lately |
2) total |
a) entire, b) limit, c) actual |
3) diet |
a) food, b) nutrition, c) product |
4) constituent |
a) component, b) compound, c) composition |
5) various |
a) reliable, b) difficult, c) different |
6) to digest |
a) to take, b) to drink, c) to absorb |
7) to demonstrate |
a) to decompose, b) to show, c) to decrease |
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8) purpose |
a) aim, b) cycle, c) case |
9) condition |
a) confusion, b) consumption, c) state |
б) Подберите к словам в левой колонке слова с противоположным значением из правой колонки.
1) unlimited |
a) limited, b) obtained, c) reasonable |
2) natural |
a) narrow, b) artificial, c) small |
3) unsaturated |
a) contaminated, b) boiled, c) saturated |
4) high |
a) low, b) broad, c) wide |
5) above |
a) behind, b) below, c) near |
6) to differ |
a) to vary, b) to count, c) to be alike |
7) essential |
a) considerable, b) unnecessary, c) reliable |
8) edible |
a) digestible, b) usable, c) inedible |
9) to find |
a) to lose, b) to deal with, c) to make |
14. Найдите русские эквиваленты английских словосочетаний.
1) energy-bearing materials |
a) точки плавления |
2) highly unsaturated oils |
б) значительно выше температуры |
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тела |
3) considerably above |
в) полезные продукты |
body temperature |
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4) melting points |
г) высоконенасыщенные масла |
5) wholesome products |
д) энергонесущие материалы |
15. Подберите к следующим терминам их определения.
1) diet |
1. |
It is itching skin disease. |
2) to distinguish |
2. |
To give or provide something needed. |
3) essential |
3. |
Healthy, favorable to the health. |
4) eczema |
4. |
A sort of food usually eaten by a person. |
5) wholesome |
5. |
Most important, necessary. |
6) taste |
6. Chemical substance that contains hydrogen. |
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7) acid |
7. |
A sense by which flavour is known. |
8) to supply |
8. To see, hear, recognize and understand |
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the difference. |
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16.Прочитайте 2-й абзац текста А и выпишите из него все прилагательные, образованные с помощью суффиксов.
17.Переведите следующие предложения из текста А, содержащие субъектный инфинитивный оборот.
1.The fat consumed was estimated to supply approximately 33 % of the total per capita caloric intake.
2.Fats and fatty acids appear to perform a number of vital functions in the body.
3.The blood of eczematous subjects has been observed to be abnormally low in unsaturated acids.
4.Fats have been reported to perform an accessory role in the absorption of the calcium, carotene, thiamine and lactose.
5.These acids do not appear to be synthesized in the body.
18. Переведите следующие предложения, помня о разных значениях глаголов to be, to have, to do.
1.Margarine is an emulsion of water in fat.
2.Cake margarine should have a pleasant flavour and be nutritive.
3.Refining does remove traces of certain nutrients.
4.Some experts say we have too much protein in our food, and others say it doesn’t matter.
5.New plastic packaging is to be used at this factory soon.
6.Finished products are being tested for smell and taste by a lab.
7.Modern food plants have computers as a part of the technology employed.
8.The most difficult thing we have to do is to identify the real dangers in our food supply.
9.A new dairy has been recently designed and built in our city.
19. Переведите следующие предложения на русский язык, обращая внимание на разные значения слов it, that, one.
1.The product placed inside the refrigerator will keep better than that kept at room temperature.
2.One of the most important foods for human beings is milk.
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3.It was in Australia that butter in the powder form had been developed.
4.There are two types of margarine: cake margarine and pastry one.
5.Pastry margarine can be made from vegetable fats. It has the highest melting point of the food fats.
6.One can make mayonnaise using eggs, vinegar, oil and mustard.
7.It is known that the daily requirement of energy for a woman is lower than that for a man.
8.The problem of food product manufacture is very important one.
9.If one heats water to 100 degrees C it begins to boil and evaporate.
20. Дополните высказывания информацией из текста А.
1.Fats are primarily a source of energy in the diet.
2.Fats and their component fatty acids perform a number of vital functions in the body.
3.There has been considerable discussion concerning the relative digestibility of different fats.
4.Commercial hydrogenated fat products have low melting points.
21. Выразите несогласие со следующими высказываниями. Подтвердите свои ответы фактами из текста А, используя предлагаемые разговорные формулы.
It seems to be wrong; I don’t think so; on the contrary; that’s not quite so; as far as I know.
1.Carbohydrates can be substituted for fats to an unlimited degree.
2.Phospholipids of animal origin are distinguished by a small content of highly unsaturated acids.
3.Various groups of vitamins are soluble in water.
4.There are significant differences in the digestibility of different fats and oils.
22. Ответьте на вопросы к тексту А.
1. Why are fats the most concentrated of all food materials?
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2.What functions perform fats and fatty acids in the body?
3.What discussion has been at various times in the past?
4.Are there any differences in the digestibility of different fats and oils?
5.What has constituted the subject of recent controversy?
23. Закончите предложения в соответствии с содержанием текста А.
1.Fatty acids in the form of phospholipids are essential constituents of …
1)many kinds of body cells;
2)unsaturated acids;
3)food.
2.The blood of eczematous subjects has been observed to be abnormally …
1)high in unsaturated acids;
2)low in phospholipids;
3)low in unsaturated acids.
3.Various groups of vitamins A, D, E, K are soluble in …
1)water;
2)alcohol;
3)fat.
4.Iso-oleic acids formed in fats hydrogenation are nutritionally equivalent to …
1)carbohydrates;
2)ordinary oleic acid;
3)unsaturated acids.
24. Переведите краткое изложение содержания текста А (резюме) на английский язык.
Втексте рассказывается о роли жиров в питании человека,
ожизненно важных функциях, которые выполняют жиры и жирные кислоты в форме фосфолипидов в организме человека. Жиры выполняют важную роль при поглощении кальция, каротина, тиамина и лактозы и способствуют усвоению жирорастворимых витаминов, таких как А, Д, Е, К.
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25. Просмотрите текст В и ответьте на вопрос: «Какие основные технологические процессы можно выделить при производстве маргарина?»
26. С помощью словаря и слов, данных к тексту В, переведите текст и выполните послетекстовые упражнения.
Слова для понимания текста В.
cake margarine - маргарин для выпечки кексов pastry margarine - кондитерский маргарин plastisizing - пластифицирование (маргарина) to splatter - шипеть (о маргарине)
flaky - cлоистый
puff pastry - пресное слоеное тесто
creaming power - взбиваемость, способность к взбиванию starter - заквасочная культура, закваска
distillate - продукт перегонки, дистиллят impermeable - непроницаемый, герметичный
Text B
Margarine
Margarine is an emulsion of water in fat. This type of emulsion in which water is dispersed in minute droplets (discontinuous phase) throughout the fat (continuous phase) is called a water-in-oil emulsion. The amount of water dispersed varies but is usually around 16 per cent, this is the legal maximum amount of water permitted in margarine. There are two types of margarine: cake and pastry margarine.
Cake margarine should spread easily, be plastic at ordinary temperature, have a pleasant flavour and be nutritive. Its fortification with vitamins is compulsory. Household margarine should also have reasonable «creaming» power for use in cake making and should give a short crumbly texture to pastry. When used for frying it should not splitter excessively nor smoke badly. It may be mixed with lard or a cooking fat to improve «shortness» of a cake.