Б) о способности животного организма производить жиры.
TEXT N 4 «PROTEINS»
Active Vocabulary:
protein (complete, partially complete, incomplete); to vary variation; to link, to maintain, maintenance, to value, value, valuable; to support; to classify; to result in; to base upon; adequate; to be able, ability
PRE-TEXTEXERCISES
I. Укажите номера русских эквивалентов.
1. as well as, 2. besides, 3. also. 4. in most cases, 5. commonly, 6. the only, 7. a number of, 8. although, 9. both ... and, 10. neither … nor
I. хотя 2. и. ... и/как ... так и 3. ни ... ни 4. множество 5. единственный 6. кроме 7. в большинстве случаев 8. так же как 9. обычно 10. также
2. Переведите на русский язык данные словосочетания.
to differ in the elements present in sugar; to contain also nitrogen and in most cases sulphur; the nitrogen content commonly varies from 10 to 18 per cent; foods of both animal and plant origin; foods high in protein; to contain the proteins, lactalbumin and casein, as well as others of lesser importance; to be complex in nature; to be composed of a number of amino acids; to vary in the kind and number of amino acids; variation in the quality of proteins; to result in the classification; a complete protein is one that …; an incomplete protein neither supports normal growth nor maintains life, even if it is the only protein in the diet
3. Прочитайте и переведитетекст.
Notes
complete / partially complete / incomplete protein - полноценный / частичнополноценный/неполноценныйбелок
nitrogen ['naitrdzin] – азот
sulphur ['s f ] – сера
phosphorus ['f sf r s] – фосфор
iron ['ai n] - железо
essential amino acids - незаменимыеаминокислоты
casein ['keizin] - казеин
lactalbumin['læk'tælbjumin] - лактальбумин/молочныйбелок
Proteins differ from carbohydrates in that, besides the elements present in sugar and starches, they also contain nitrogen and in most cases sulphur. Phosphorus and iron are also found in some proteins. The importance of nitrogen content commonly varies from 10 to 18 per cent. Proteins are found in foods of both animal and plant origin. Meat, eggs, milk, nuts and certain of cereal foods are high in protein. All those foods contain more than one protein. Milk, for example, contains the proteins, lactalbumin and casein, as well as others of lesser importance.
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Proteins are complex in nature, they are composed of a number of amino acids or “building blocks”, linked together, and also of amino acids linked with other substances. Proteins vary in the kind and number of amino acids present. Certain amino acids the body is unable to build. These are known as essential amino acids and must be supplied by the foods eaten.
Задания
ASSIGNMENTS
Составьте словосочетания, используя слова из левой колонки в роли определения.
1. complex, 2. adequate, 3. natural, 4. complete, 5. normal, 6. nitrogenous, 7. partial, 8. essential, 9. various, 10. valuable
1. growth, 2. ability, 3. composition, 4. classification, 5. source, 6. content, 7. protein, 8. foods, 9. nature, 10. amino acids
2. Ответьтенавопросы :
1. What is the composition of proteins? 2. What foods are valuable sources of proteins?
3. Кратко расскажите по-английски:
а) о составе белков;
Б) о принципе классификации белков и их характеристике.
TEXT№ 5 «VITAMINS»
Active Vocabulary:
vitamin; health; well-being; to expose, exposure; to aid, aid; to constitute, constituent; to destroy, destruction, destructive; available; extent; to exceed; to remain, to recognize, to convert (to transform, to change into, to turn into), to affect (to influence, to act upon, to have effect), to prevent; to occur (to happen, to take place); stable; readily
The food constituents known as vitamins are exceedingly important in nutrition even though they are required only in small amounts. Vitamins are essential for good nutrition and health and for normal growth and development. Those vitamins that are generally recognized as essential, and some of those that may be essential, are considered here. Though many vitamins are available in the form of concentrated or in pure synthetic preparations, or both, foods still remain the best source of these important substances.
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Vitamin A was first discovered in butter, egg yolk, fish liver oil, and green vegetables. It stimulates growth and aids in general well-being.
Vitamin D. The antirachitic or “sunshine” vitamin, is really “stored sunshine” in food. This storage is due to the presence of ergosterol, a fat-like substance in food, which is called a provitaminD, and under direct exposure to the sun or to ultraviolet light for short daily periods, this substance is converted into vitamin D within the body.
Vitamin Eaffects reproduction and fertility growth, muscle tone and the condition of the nervous system.
Vitamin K is necessary for normal clotting2 of the blood. Heat has little effect upon vitamin K and, like the ether fat-soluble vitamins, it is not soluble in water.
Ascorbic acid, known as vitamin C is the least stable of all the vitamins. It oxidizes readily, and in the presence of heat, alkali1, and oxygen, oxidation goes on rapidly.
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1 –alkali – щелочьмн.ч. – s/-es
2 - свертывание
Задания
Ответьте на вопросы.
1. Why are vitamins essential in our nutrition? 2. In what form may vitamins be available? 3. What is the best source of vitamins?
2. Кратко расскажите по-английски:
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