2020-04-20
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Вопросы к практическому занятию
1. Назовите слова, являющиеся ключевыми для данного текста.
2. Какие словосочетания и предложения вы бы использовали в пересказе?
3. Что повлияло на выбор вами именно этой специальности?
4. Почему ваша специальность важна для современного общества?
Практическое занятие 3
ЧТО ТАКОЕ ПИЩА?
WHAT IS FOOD?
Теоретическая часть
Данный лексический материал предназначен для того, чтобы студенты усвоили базовые термины, с которыми они сталкиваются при чтении текстов по специальности.
essential необходимый
human beings люди
amount количество
inadequate недостаточный
capacity способность
to refer to относиться к чему-либо
to accept принимать
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substance вещество
nutrient питательное вещество
to define as давать определение
to supply поставлять, снабжать
tissue ткань
capable способный
chief constituents основные компоненты
carbohydrate углевод
protein белок
fat жир
to be supplemented by пополняться
to be regarded as относиться
organic acid органическая кислота
cellulose клетчатка
Задания
Задание 1. Прочитайте и переведите текст:
What is food?
Food is essential to the nutrition of any human being or any form of life. If there is no food there is no life; if the amount or kind of food is inadequate, growth is stopped and the capacity to work is lost.
The term “food” is commonly used to refer to those substances that form a part of the usual diet. Milk, eggs, tomatoes, and flour are accepted as foods. Scientifically speaking foods are not so much substances that we eat as substances that supply certain nutrients when eaten. Foods, then are defined as those substances which when taken into the body, supply energy, build and repair tissues, and regulate body processes. Foods which we eat are often complex substances, capable of meeting more than one of these body needs. One food may supply both energy and building material, another may regulate body process and give energy. The contribution that a food makes to the body depends upon its constituents and the ability of the body to utilize them. The chief constituents of foods are classified into six groups: carbohydrates, proteins, fats, minerals, vitamins, and water.
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The body’s need for energy is met through carbohydrates, fats and proteins. Its need for building and repairing tissues is primarily met by proteins and minerals, though these are supplemented by the other constituents. The regulation of body processes is commonly regarded as particular function of water, proteins, vitamins, minerals, organic acids and cellulose. Though water, proteins, carbohydrates, and fats make up the largest quantity of the food constituents used the others listed are also essential.
Задание 2. Задайте специальные вопросы к следующим предложениям:
1. If there is no food there is no life; if the amount or kind of food is inadequate, growth is stopped and the capacity to work is lost.
2. Scientifically speaking foods are not so much substances that we eat as substances that supply certain nutrients when eaten.
3. Foods, then are defined as those substances which when taken into the body, supply energy, build and repair tissues, and regulate body processes.
4. The contribution that a food makes to the body depends upon its constituents and the ability of the body to utilize them.
5. The body’s need for energy is met through carbohydrates, fats and proteins.
Задание 3. Переведите предложения с русского на английский язык:
1. Пища необходима для питания любого человека или любой формы жизни.
2. Один вид пищи может поставлять как энергию, так и строительный материал, другой – регулировать процессы в организме и давать энергию.
3. Основные составляющие пищи делятся на шесть групп: углеводы, белки, жиры, минералы, витамины и вода.
Вопросы к практическому занятию
1. К какому стилю литературы (научный, научно-популярный, художественный и т. д.) относится предлагаемый текст? Обоснуйте свой выбор.
2. Какие типы вопросов в английском языке вы знаете?
3. Как они строятся?
Практическое занятие 4
Что такое технология?
What is technology?
Теоретическая часть
Данный лексический материал предназначен для того, чтобы студенты смогли составить высказывание о том, чем им придется заниматься, какова сущность слова “технология” и с какими составляющими им придется иметь дело в данной области.
modification модификация
artifact артефакт
natural природный
environment окружающая среда
agriculture сельское хозяйство
benefit польза
application применение
applied science прикладная наука
food science естественные науки, связанные с пищевой промышленностью
microbiology микробиология
food process engineering технология производства пищевых продуктов
bio-process био-процесс
engineering инженерия
integration объединение
viscosity вязкость, клейкость
heat температура, температурный
conductivity проводимость
to alter (из)менять(ся)
interaction взаимодействие
intricate сложный
ripening созревание
reaction реакция
Задания
Задание 1. Прочитайте и переведите текст:
What is technology?
Technology can be described as the modification of the natural environment (e.g. agriculture, water management, road building) and the making of materials (food, medicine, concrete) and artifacts (tools, clothing, houses) for the benefit of mankind. Most technologies were originally based on empiricism, whereas for present development application of scientific knowledge and methods is essential; this certainly applies to food technology. Often, technology is simply defined as “applied science”, but this was already refuted by Pasteur.
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True as this observation is, it does not say enough about technology, and especially riot about food technology.
The study of food technology involves food science (physics, chemistry and microbiology of foods – as such, as well as during processing and storage) and food process engineering (including a considerable amount of bio-process engineering). Integration of various disciplines is needed in the study of almost every problem encountered. Such integration adds something to the mere application of sciences: the whole should be more than the sum of the parts. Moreover, innovative elements are often involved in the form of process design. Even more important is that knowledge of the system studied is essential. Process engineers tend to sciences.
Process engineers tend to merely consider material properties, i. e. physical properties like viscosity and heat conductivity of the maiccial being processed. Especially in food technology, this is generally insufficient. The process alters the system and the system often determines how the process will work out. Highly intricate interactions between process and system thus occur, the more so as the system is more intricate and as more process steps are involved. The ultimate example may be the manufacture and ripening of the cheese, understanding of which involves a wide range of (sub) disciplines, and where scores of reactions and physical changes occur in the system; any change in the process may affect several other process steps and product properties.
