Методические указания и контрольное задание № 5 в пяти вариантах по английскому языку для студентов-заочников технологического профиля

Министерство Высшего и Среднего специального образования РФ Восточно-Сибирский государственный технологический университет

Методические указания и контрольное задание № 5 в пяти вариантах по английскому языку для студентовзаочников технологического профиля

Составитель: Дугарова С.С.

г. Улан –Удэ, 2001 г.

Методические указания. Контрольное задание № 5 является заключительным в серии контрольных заданий по иностранному языку, предусмотренных учебным планом для студентов заочного факультета, специальности ИПИБ. Контрольное задание состоит из пяти вариантов, каждый их которых включает: I. Текст А по пищевому профилю специальности студента (объем 1200 п.зн.) с упражнениями, дающим студенту возможность работать со словарем; II. Текст В с предтекстовыми и послетекстовыми заданиями (объем 1500 п.зн.), направленными на проверку понимания полученной студентом информации при чтении текста. Цель контрольного задания № 5 – проверить уровень готовности студента к экзамену по иностранному языку. Текстовой материал подобран из учебной литературы зарубежного и отечественного изданий: 1. Moscow News. Приложение “English”. 2. Журнал “Food Engineering” 3. Пушнова П.М. Пособие по английскому языку для вузов пищевой промышленности. Москва «Высшая школа», 1982 г.

Вариант 1. Часть I. Задание 1. а) Переведите заголовок к тексту А и скажите, о чем пойдет речь в нем. Text A. Why Food Spoils. b) Прочтите и переведите текст. 1. The spoiling of food is due to two agencies. First, the action of certain microorganisms, molds, yeasts and bacteria causes undesirable and sometimes harmful changes in food materials; second, there are present in certain foods chemical substances, called enzymes, which, too, have the power of producing changes within the food. These two agencies often change the appearance, flavor and odor and, in some instances, even the food value. 2. Microorganisms are present everywhere, in the air, in the soil and in the water. Molds are the only ones visible to the naked eye. All require warmth, moisture, food and oxygen for their growth and development, and all exist in two forms, the spore or resting stage and the vegetative or active stage. In the spore stage, they are much more resistant to ordinary temperatures and unfavorable conditions. Spores of bacteria are even more resistant to heat than those of yeasts and molds. 3. Molds grow on many different kinds of foods, including bread, acid foods, meats, jam and jelly, bacon, but do not produce any harmful end products. Yeasts grow best on sugar, causing it to ferment with the production of carbon dioxide and alcohol. Even though the end products are not particularly harmful, the

food value, odor and flavor of foods acted upon by yeast are greatly altered. Bacteria are present everywhere and can act on all kinds of foods, but each type of bacteria acts best on a specific kind. Some of the effects brought about during the spoilage of foods by bacteria are the formation of gas, flat souring and the production of toxins. Botulism, a dangerous food poisoning, is caused by toxins produced by the action of certain bacteria. 4. Enzymes are not microorganisms but chemical substances and are responsible for the discoloration of foods upon exposure to the air, for their ripening and for their becoming stale. Notes: 1. Agencies – substances, natural agents, producing an effect зд. факторы c) Просмотрите текст еще раз. Обратите внимание на слова, сходные по звучанию и написанию со словами в русском языке. Догадайтесь о значении этих слов, проверьте себя по словарю: 1. material 2. bacteria 3. microorganism 4. chemical 5. enzyme 6. produce 7. ordinary 8. spore 9. active 10. toxin 11. botulism 12. gas d) Перепишите следующие слова. Найдите в тексте их производные, переведите на русский язык: 1. desire 6. moist 11. differ 16. color 2. harm 7. grow 12. produce 17. expose 3. appear 8. develop 13. spoil 18. form 4. vision 9. resist 14. danger 19. poison 5. warm 10. favor 15. act 20. ripe

e) Запишите в тетрадь абзац, в котором сформулирована основная идея текста. Переведите абзац на русский язык. Часть II. Задание 1. Прочитайте текст В и ответьте на вопрос: What kind of sugars do you think is responsible for more sweet taste? Text B. Carbohydrates. 1. Among the common carbohydrates are sugar and starch. These are composed of the chemical elements: carbon, hydrogen, and oxygen. 2. Sugar is a broad term applied to a large number of carbohydrates that have a more or less sweet taste. To most people sugar means cane or beet sugar. These two sugar crops serve as the sources of commercial sucrose. However, there exist different kinds of sugars such as fructose, lactose, and maltose found rather widely distributed in foods. 3. In natural food substances fructose is likely to be associated with glucose. Glucose and fructose are simple sugars found in many fruit and honey. Sucrose, the most widely used sugar, is composed of a molecule of glucose and one of fructose in chemical combination. 4. Starch is widely used both as a foodstuff and as a raw material for different industries. Starch is formed in all green plants. Commercially starch is extracted from maize, wheat, rice, barley, rye, oats, buckwheat. Potatoes are also used for the starch production.

5. Carbohydrates are classified as mono-saccharides, disaccharides, trisaccharides and polysaccharides. Glucose or dextrose is a monosaccharide. Common sugar or sucrose is a disaccharide. Starch is a polysaccharide. Задание 2. Прочитайте текст еще раз и запишите в тетрадь № абзаца, в котором говорится а) о различных видах сахаров; б) о продуктах, содержащих фруктозу и глюкозу; в) о продуктах, содержащих крахмал; г) о классификации углеводов. Задание 3. Укажите № предложений (утверждений), которые соответствуют содержанию текста: 1. Sucrose is available in large quantities from the sugar cane and the sugar beet. 2. Lactose, a sugar found only in milk, is obtained as a by-product in the manufacture of certain milk. 3. Starch is a carbohydrate more complex in nature than any of the sugars. 4. All the sugars are responsible for a sweet taste. 5. The commonest examples of carbohydrates are the various sugars and starch. 6. Sugars and starches are digested rather quickly and supply energy for the body. 7. Carbohydrates consist of carbon, hydrogen and oxygen.

Вариант 2. Часть I. Задание 1. a) Переведите заголовок к тексту А и скажите, о чем пойдет речь в нем. b) Прочтите и переведите текст. Text A. Preservation of Foods. 1. Refrigeration is widely used as a means of maintaining the low temperatures found satisfactory in the storage of perishable foods. Fresh milk, meat and similar foods keep best just above the freezing point. Certain fruits and vegetables also keep better when cold, low temperatures extend the keeping period for both underripe and ripe fruits by reducing the enzyme action which causes ripening of underripe fruits and frequently the spoilage of ripe fruits. 2. Studies indicate that during storage, whether common or cold fresh vegetables and fruits may undergo changes in flavoury texture, and food value. The extent of these changes depends upon the length of time during which they are stored and the conditions under which they are held. The vitamin content may be significantly decreased. This is especially true of ascorbic acid. 3. Freezing, like cold storage does not destroy the microorganisms and enzymes present in foods. It makes them more or less inactive, however, so that frozen foods, when held in the proper temperature, undergo changes slowly. This applies to the

nutritive value as well as to other chemical and physical characteristics. Fish, poultry meat, vegetables and fruits are preserved by freezing. 4. Removal of moisture is of benefit in preserving food. Although it is difficult to dry foods to the point of destroying microorganisms, it is comparatively easy to dry foods so that no spoilage takes place. Drying of foods to prevent spoilage does not necessarily mean complete removal of the water, but it does mean concentration to such a point that the liquid is denser than the body fluid of the organisms. Hence, although the water is present in the food it may not be available to the organisms which might cause spoilage. Drying may retard enzyme action also, but in vegetables, especially the effect of enzymes is sufficient to cause comparatively rapid deterioration. Drying alters greatly the character of the food. c) Просмотрите текст еще раз. Обратите внимание на слова, сходные по звучанию и написанию со словами в русском языке. Догадайтесь о значении этих слов, проверьте себя по словарю: 1. vitamin 2. ascorbic 3. microorganism 4. enzyme 5. temperature 6. chemical 7. physical 8. characteristics 9. organism 10. effect 11. character 12. concentration 13. period d) Перепишите следующие слова. Найдите в тексте их производные, переведите на русский язык: 1. store 6. act 11. active 16. spoil 2. refrigerate 7. frequent 12. nutrient 17. act 3. perish 8. flavour 13. remove 18. deteriorate 4. freeze 9. long 14. moist 19. dry

5. ripe

10. significant 15. preserve

20. compare

e) Запишите в тетрадь абзац, в котором говорится о способе продления срока хранения скоропортящихся продуктов. Переведите абзац на русский язык. Часть II. Задание 1. Прочитайте текст В и ответьте на вопрос: What is the best source of vitamins and what are the most essential vitamins? Text B. Vitamins. 1. 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. Vitamins are important because they prevent diseases and help to control body processes. Nutritionists think there are 13 vitamins that humans need. Though many vitamins are available in the form of concentrates or in pure synthetic preparations, or both, foods still remains the best source of these important substances. 2. Vitamin A is important for healthy skin and eyes. People who do not have enough vitamin A may have night blindness. Some automobile accidents happen in the evening because people who lack vitamin A do not see the road well after they look at the bright headlights of a car. Vitamin A in the diet comes from deep yellow fruits and vegetables, such as carrots, dark green leafy vegetables and milk, liver, cod-liver oil.

3. When people have enough B vitamins, their appetite is good and their nerves are calm. B vitamins come from meat and vegetables, milk, cheese and whole grain. When grain is processed it loses vitamins. 4. Vitamin C helps skin tissues to recover from cuts and burns. It is the least stable of all the vitamins. Vitamin C is water-soluble and oxidizes readily. It is supplied by tomatoes, citrus fruits like lemons and oranges, by cabbage and green peppers. Rose-hip syrup and blackcurrants also supply it. 5. Vitamin D is called the “sunshine” vitamin. When people are outside, ultraviolet rays from the sun change some fat in their skin to vitamin D. It is also in cod-liver oil, in the yellow of the eggs, milk and butter. Vitamin D helps the body to absorb calcium and phosphorus. It helps to build strong bones and it prevents a disease in children that is called rickets. Other vitamins (E, K, M, etc) prevent other diseases, but all of them have a function in normal nutrition. Notes: 1. cod-liver oil – рыбий жир 2. rose-hip – ягода шиповника Задание 2. Прочитайте текст еще раз и запишите в тетрадь № абзаца, в котором содержится информация о том, что лучшим источником витаминов являются пищевые продукты. Задание 3. Просмотрите текст и укажите № утверждений, которые соответствуют содержанию текста. 1. Foods contain different materials that help your body to stay strong and healthy. 2. Vitamins are needed in large quantities.

3. Vitamins come only from food. 4. Vitamin D is closely related to the metabolism of calcium and phosphorus. 5. Vitamin C is not easily destroyed by heat and light. 6. Foods which are rich in vitamin A are butter, cheese, cream, fish oil, liver, fruits and vegetables. 7. Vitamin B is responsible for good appetite. Вариант 3. Часть I. Задание 1. a) Переведите заголовок к тексту А и скажите, о чем пойдет речь в нем. b) Прочтите и переведите текст. Text A. Preservation of Foods. 1. As the principal spoilage agents are normally present in food, to destroy them or to prevent their development becomes the chief problem of food preservation. Methods commonly used include refrigeration, canning, freezing, the use of preservatives, drying and common storage under suitable conditions. 2. Heating. Food is commonly preserved through the application of high temperatures. Foods are pasteurized at a temperature of from 600 to 660 for thirty to forty minutes, during which time most of the organisms are killed. Spores and some vegetative forms of bacteria remain, but as a rule those causing disease are

destroyed. This method is used for temporary preservation of milk, and for preservation of fruit juices and other fruit products of delicate flavor. Sterilization of a food destroys all life in it or on it, and involves heating for a longer time or at a higher temperature than is necessary for pasteurization. 3. The fact that in canning the sterilized or pasteurized food is protected from fresh contamination by microorganisms accounts, at least in part, for popularity of the process as a means of food preservation. Before the discovery of canning it was impossible to keep perishable foods for any great length of time. 4. Certain chemicals are helpful in preserving foods either by retarding or preventing the growth of microorganisms. These may be either added to the product or produced in it by fermentation. Sugar is often used in such quantities as to increase the concentration of the food and make it an unfavorable medium for the organisms. Salt and acid, in the form of vinegar or lemon juice, are other substances added for their preservation action. Salting of foods was an early method of preservation. Notes: vinegar - уксус c) Просмотрите текст еще раз. Обратите внимание на слова, сходные по звучанию и написанию со словами в русском языке. Догадайтесь о значении этих слов, проверьте себя по словарю. 1. normally 6. organism 11. method 16. protect 2. concentration 7. form 12. fruit 17. popularity 3. temperature 8. vegetative 13. product 18. process 4. action 9. bacteria 14. sterilization 19. produce

5. minute 10. spore 15. pasteurization 20. lemon d) Перепишите следующие слова. Найдите в тексте их производные, переведите на русский язык: 1. spoil 6. develop 11. concentrate 16. salt 2. preserve 7. popular 12. grow 17. help 3. pasteurize 8. discover 13. ferment 4. sterilize 9. perish 14. act 5. apply 10. long 15. favor e) Запишите в тетрадь абзац, в котором содержится информация о некоторых химических веществах, используемых для сохранения пищевых продуктов. Переведите абзац на русский язык. Часть II. Задание 1. Прочитайте текст В и ответьте на вопрос: What is the most abundant mineral in the body? Text B. Minerals. 1. There are more than 20 different minerals in the body. The human body contains 65 per cent oxygen, 18 per cent carbon, 10 per cent hydrogen, 3 per cent nitrogen, about 2 per cent calcium and 1 per cent phosphorus. Then there are small quantities of sulphur, chlorine, magnesium, iron, copper, iodine, fluorine, cobalt, zink and others. 2. Three of the most important minerals are calcium, phosphorus and iron. Calcium and phosphorus work together. The bones and

teeth have 99 per cent of the calcium in the body, in the form of calcium phosphate. If people have enough calcium and phosphorus their bones and teeth will be strong and hard. In addition, their muscles, nerves and heart will work correctly. 3. All of our calcium is completely replaced about every six years, and the only way to maintain the balance in the body is to take in a sufficient quantity in the food. Milk and hard cheeses are the best sources of calcium. Calcium compounds are present in fruits, vegetables and fish, phosphates in eggs, meat and fish. In general, if one gets enough protein and calcium he will also get enough phosphorus. 4. Iron is necessary to form hemoglobin, a substance in the blood, which carries oxygen to the cells and plays an essential role in the body functions and the activity of cells. Valuable food sources of iron are meat, bread, and cereals, whole grain, egg yolk, fish, liver, dried fruits, potatoes. 5. A small quantity of iodine is also necessary for good nutrition. When iodine is lacking in the diet, the thyroid gland is unable to produce thyroxin, a hormone which is needed for all the oxidative reactions of the body. Sea foods are rich in this element. Note: thyroid gland – щитовидная железа Задание 2. Прочитайте текст еще раз и запишите № абзаца, где говорится о химическом элементе, который необходим для нормальной работы щитовидной железы.

Задание 3. Просмотрите текст и укажите № предложений, которые соответствуют содержанию текста. 1. For hemoglobin production the body requires iodine and zinc. 2. When we have no iodine in our diet oxidative reactions of the body do not take place. 3. The more calcium we have in our body the stronger are bones and teeth. 4. Our body needs certain elements known as minerals for good health. 5. Calcium is the most abundant mineral in the body. 6. Food must supply essential minerals to a human body. 7. A number of minerals work together to be efficiently used in the body. Вариант 4. Часть I. Задание 1. a) Переведите заголовок к тексту А и скажите, о чем пойдет речь в нем. b) Прочтите и переведите текст. Text A. Why do we eat? 1. All living things need food to sustain life. Food is essential to the nutrition of any human being or any form of life. Nutrition is the process by which plants and animals take in and use food. Food

is needed to keep the body running smoothly. It provides energy for work and play, for breathing, and for the heart’s beating. The building material for muscles, bones, and blood comes from food. You cannot have a healthy body without healthy eating and drinking. Not enough of some foods, or too much of others, can lead to illness. Experts on nutrition are called nutritionists. 2. The term “food” is commonly used to refer to those substances that form a part of the usual diet. So the food and drink you take in are called your diet. (This word is sometimes used in another way, to mean eating less food than normal in order to lose weight, as in “going on a diet”.) A person’s diet is so important because growth and health depend on it. 3. The body needs many different nutrients. Food supplies nutrients, the substances needed by the body. They are proteins, fats, carbohydrates, vitamins, minerals, and water. A healthy balanced diet must consist of all six. These are various substances necessary to provide energy and the materials for growth, body-building, and body maintenance. Every day millions of cells in the body die and must be replaced by new ones. Not all foods contain all nutrients. So it is not just the quantity of food eaten that is important, but also the variety. 4. To stay healthy, we need to eat a balanced diet. This means a diet containing the right proportions of the main nutrients. Everyone’s diet should consist of certain staple foods such as bread, pasta, rice, or potatoes which provide the main source of carbohydrate, the energy-giving food. Proteins, fats, and vitamins and minerals come from meat, fish, milk, vegetables, and fruit. Many foods are a mixture of these basic nutrients.

c). Просмотрите текст еще раз. Обратите внимание на слова, сходные по звучанию и написанию со словами в русском языке. Догадайтесь о значении этих слов, проверьте себя по словарю: 1. process 6. normal 11. material 16. basic 2. form 7. protein 12. proportion 17. muscle 3. energy 8. vitamin 13. rice 4. expert 9. mineral 14. fruit 5. diet 10. balanced 15. mixture d) Перепишите следующие слова. Найдите в тексте их производные, переведите на русский язык: 1. essence 6. grow 11. base 2. nutrition 7. differ 12. drink 3. health 8. vary 13. smooth 4. ill 9. maintain 14. eat 5. common 10. mix 15. norm e) Запишите в тетрадь абзац, в котором говорится о том, почему организму человека необходимы питательные вещества. Переведите абзац на русский язык. Часть II. Задание 1. Прочитайте текст В и ответьте на вопрос: What is the function of fats and oils in the diet? Text B. Fats and oils. 1. One of three major classes of food products are fats and oils. Vegetable and animal fats and oils are glycerol esters of fatty

acids. Along with carbohydrates and proteins, fats and oils supply the energy requirements of man and animals. Fats are usually defined as solid or plastic at ordinary temperatures. Oils are liquid at room temperatures. Fats and oils in the diet serve to increase palatability and enhance the flavour of foods. In a bakery product fat improves the texture. 2. The two major groups are animal fats and vegetable oils. Butter is a special animal-fat product from milk. Vegetable fats and oils occur predominantly in seeds and fruits (fruit flesh), but they are also found in the roots, branches, stems, and leaves of plants. Fat in the animal body may originate from ingested fat, from carbohydrate, and probably also from protein. The vegetable oils are pressed or extracted from a variety of plant seeds. Of primary importance as sources of edible oils are soya beans, sunflower, cotton seed, corn germ, olives, etc. Fats and oils serve as carriers for the fat-soluble vitamins A and D and are the chief source of vitamin E. 3. The fatty foods perform some very important functions in our animal lives; to do without them can be dangerous. Fats form a protective layer around the nerves, apparently to protect them from shocks. One of the characteristic results of semi-starvation is extreme irritability. It has been suspected that this may be due to the depletion of fat around the nerves. 4. Fats in the form of their derived compounds-phospholipins – also play an important part in our brain and entire nervous system. Another class of compounds derived from the fats and known as the sterols is also essential for the living organism. So one may say that, in its higher forms, life without fat is impossible.

5. There are two fatty acids, linoleic and linolenic, which the body must have and which it cannot manufacture itself. These fatty acids get their names from lineseed oil in which they were first discovered. Notes: edible oil – съедобное масло corn germ – зародыш кукурузы

Вариант 5. Часть I. Задание 1. а) Переведите заголовок к тексту А и скажите, о чем пойдет речь в нем. b) Прочтите и переведите текст.

Задание 2. Прочитайте текст еще раз и запишите № абзаца, в котором говорится о различии между жиром и маслом. 1. Задание 3. Просмотрите текст еще раз и запишите те номера предложений, которые соответствуют содержанию текста: 1. The body’s need for energy is met through carbohydrates and fats. 2. Fats and oils are used to make the food more tasty. 3. Plants high in oil include nuts, soya beans, sunflower and corn germ. 4. Our bodies can do without fats. 5. Fats and oils aren’t as important as other food constituents in nutrition. 6. We couldn’t get a sufficient amount of the fat-soluble vitamins, A, D, and E without fats in the diet. 7. Oils and fats are not the same from the chemical point of view.

2.

3.

4.

Text A. Energy and Food. Just as an engine requires fuel to supply it with energy, so our bodies require food to keep them going. But whereas an engine, when not working, does not use up fuel, a man, even when resting, still needs energy to keep the heart, lungs, and other organs working and to maintain the body temperature. Today, science is still not able to explain exactly how a cell transforms food into energy. We just know it happens. And we also can’t explain why the cell in the body needs certain foods, and not others, in order to function properly. We do know that food is broken down in the body by combining with oxygen. We might say it is “burned” up like fuel. Now, the way we measure the work a fuel does is by means of calories. A “gram calorie” is the amount of heat required to raise the temperature of one gram of water one degree centigrade. The “large calorie” is 1,000 times as great. In measuring the energy value of food, we usually use the large calorie. Each type of food, as it “burns up”, furnishes a certain number of calories. For instance, one gram of protein furnishes four calories, but one gram of fat furnishes nine calories. The body doesn’t care which “fuel” is used for energy, as long as it gets enough of that energy from food to maintain life. Foods vary

greatly in the amount of energy that they produce when they are taken into the body, that is in their calorific values. Except for water, almost everything in the diet has calories in it. For example, 1 ounce (28.3 g) of butter provides 215 calories, 1 ounce of chocolate provides 150 calories, 1 ounce of sugar contains 110 calories, an ounce of cheese – 100, of potatoes – 20, apples – 12 and tomatoes – 4. There is one important thing to remember about calories. If you are eating a well-mixed diet – which includes plenty of milk, eggs, meat, fish, fruit, vegetables, bread, butter and cheese – you will be getting all the calories you need for good health. 5. The amount of calories the body needs depends on the activity, age and size, but also on climate and season. Children need more calories than adults, since older people can’t burn up the fuel as quickly. Interestingly enough, we use up more calories in winter than in summer. Suppose, however, we take in more fuels than we need? The body uses up what it needs and stores some of it away for future use. Note: an ounce – [

] unit of weight, унция (= 28,3 г)

c) Перепишите следующие слова: 1) найдите в тексте их производные, переведите на русский язык. 1. act 4. interesting 7. calorie 2. quick 5. proper 8. exact 3. great 6. usual

2) найдите в тексте исходные слова, от которых образованы следующие слова, переведите на русский язык. 1. explanation 2. maintenance 3. requirement 4. scientist

5. usage 9. provision 6. variety 10. health 7. production 11. supposition 8. valuable 12. Storage

d) Прочитайте следующие слова. Догадайтесь о значении этих слов, сходных по написанию и звучанию со словами в русском языке. Проверьте себя по словарю. 1. energy 7. type 2. organ 8. gram 3. temperature 9. protein 4. transform 10. vary 5. function 11. diet 6. calorie 12. chocolate

13. tomato 14. fruit 15. climate 16. season 17. activity

e) Запишите в тетрадь абзац, в котором говорится об источниках энергии, необходимой для организма человека. Переведите на русский язык.

Часть II. Задание 1. Прочитайте текст В и ответьте на вопрос: How are proteins classified? Text B. Proteins. 1. Foods contain different materials that help your body to stay strong and healthy. The most important of these are known to be proteins. They are absolutely necessary for building and repairing our bodies. Proteins consist of carbon, hydrogen, oxygen, nitrogen and other elements, such as phosphorus and sulphur. 2. Proteins are complex in nature, they are built up of smaller units, the amino acids. Proteins vary in the kind and number of aminoacids present. Certain amino acids the body is unable to build, and these essential amino acids must be supplied by the foods eaten. 3. Variation in the quality of proteins has resulted in their classification as complete, partially complete, and incomplete, based upon their ability to support normal growth and to maintain life. A complete protein is one that is adequate to support normal growth and to maintain life even if it is the only protein in the diet. A partially complete protein is one that maintains life but does not support normal growth. An incomplete protein, although valuable in the diet, will by itself neither support normal growth nor maintain life. Most animal proteins are complete. Plant proteins are more or less incomplete, although the soya bean and the wheat grain contain proteins that are complete.

4. Meat, fish, eggs, milk, cheese, nuts, cereals and cereal products 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. 5. Proteins make up the vital part of that essential jelly material of the living cell – the protoplasm. The beginning of life on this and perhaps a few other planets must have been associated with the formation of proteins. This word means “to take first place”, for there is no life without proteins. Задание 2. Прочитайте текст еще раз и запишите № абзаца, в котором содержится информация о том, что возникновение жизни возможно связано с образованием белков. Задание 3. Просмотрите текст еще раз, отметьте номера предложений, которые соответствуют содержанию текста: 1. Proteins are found in foods of both animal and plant origin. 2. The importance of proteins is shown by the fact that they are associated with the beginning of life on our planet. 3. The text considers only proteins of the vegetable kingdom. 4. Most proteins contain only carbon and nitrogen. 5. The chief function of proteins in our lives is to produce energy. 6. The body’s need for building and repairing tissues is primarily met by proteins. 7. The composition of proteins is varied and complex.