1 1… , , -s, , … : ) 3- Present Simple; ) 1. Food is one of the human body’s sources of energy ().
2. The favorite drink of Inspector Maigret in Georges Simenon’s () detective novels () is apple brandy “Calvados.” 3. They introduced the new devices () into the process of production immediately. 4.
Plant converts () solar energy to food by photosynthesis. : 1. -. 2. – “.” 3… 4…
2. 1. Protein combinations such as oats and nuts in muesli provide very high quality protein. 2.
Industrial Revolution enforced a radical change in the food habits. 3. One food supplies both energy and building material, another regulates body processes and gives energy. : 1… 2… 3.
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This problem is much more serious than that one. 2. The natural poisons are as harmful for health as the chemical ones. 3.
The more you read about food, the better you know about its properties. 4. The microbiologist’s most important contribution to the food industry is the production of safe products. : 1. , . 2…
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4. , . 1. There are some major processes for food preservation. 2. No one wanted to eat food with chemical preservatives and additives.
3. Are there any coloring agents in cosmetics, drugs 4. Snacks are popular. People eat them anywhere at any time. : 1… 2…
3. , 4… 5. , ; . 1. Modern methods demonstrated (Past Indefinite Active Voice) the toxic effects of some colour ingredients.
The Term Paper on Energy the Present and Future Scenario
... but also emits lower quantities of pollutants, compared to other energy processes. The visible emission coming out of the smokestacks is often ... all movements. When we eat, our bodies transform the food into energy to do work. When we run or walk or ... deltas previously used by villagers as the main source of food and employment, creating extremely desperate poverty and essentially decimating villages. ...
2. You will check (Future Continuous Passive Voice) the operation of generators, drives, electrical measuring instruments and the like. 3. Carbohydrate is (Present Continuous Active Voice) a form of sugar. 4. This modification in plant and animal foods took (Past Indefinite Active Voice) place gradually over many centuries.
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-. 4… 6… FOOD. 1. Food is essential to the nutrition of any body or any form of life.
Food usually consists of protein, carbohydrate, and fat. The body uses them to sustain growth, repair, and vital processes and to furnish energy. 2. A number of research works present a description of the processes of absorption and utilization of food. We get an information on such methods as preparing raw foods for cooking, consumption, or storage. From the articles we also come to know about the art of selecting, preparing, and serving fine foods or foods traditional to a region or population.
So food takes an important place in the circle of learning. 3. From the scientists’ point of view food preservation is the most serious problem. Any of a number of methods of preservation keeps food from spoilage after harvest or slaughter. 4.
The practice of preserving food has a prehistoric origin. The ancient people dried fruits and vegetables, parched cereal grains, salted and dried fish and game. These age-old methods developed very slowly and were purely empirical-fermentation, drying, smoking, and curing with salt. 5.
Then rapid advances followed. Thus we acquire an information about bacteria, molds, or yeasts, microorganisms. They are the major causes of food spoilage. But there are about seven famous well-known methods in food preservation now, such as: cooling or freezing, dehydration, canning, smoking, salting, candying, and the addition of chemical preservatives and inhibitors. Very often several principles combine.
6. The modern objective of food preservation includes concern for food quality, for economy, and, especially, for convenience in addition to the prevention of spoilage. Color or appearance, flavor, texture or consistency, and nutritive value are the major quality factors. Naturally, quality factors depend on the level of economic development.
The Term Paper on Non thermal food preservation methods
Food deteriorate in quality due to a wide range of chemical and enzymatic reactions, added to this the consumer demands faster production rate for high quality food with “fresh-like” characteristics and long shelf life, leading to the application of thermal processes for food preservation. However this thermal treatments cause undesirable effects on food flavor, color and nutritional attributes ...
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, : What are the main causes of food spoilage 1. The main causes of food spoilage are chemical preservatives. 2. The main causes of food spoilage are various nutrients.
3. The main causes of food spoilage are bacteria, molds and microorganisms. : 3.
