Globule ['glɔbjuːl] (n) - шарик; капля; глобула

globules of water; globules of red liquid; transparent globules; fat globules

affect [ə'fekt] (v) – впливати

to affect the climate; to affect the atmosphere to affect the purity of water

rate [reɪt] (n) - швидкість, темп

the rate of flow; at great rate; the rate of reaction

tiny ['taɪnɪ] (adj) - дуже маленький, крихітний (часто tiny little)

tiny hands; tiny little child; tiny fact

ADDITIONAL VOCABULARY

Exercise 2. Look through the words and phrases and remember them.

secure (v) – забезпечувати, гарантувати

furnish (v) – складати

handle (v) – поводитися (з чим-небудь або з ким-небудь) ; поратися (коло машини, худоби), трактувати; розбирати, обговорювати; вести (справу) ; мати справу (з чим-небудь), управляти, керувати

to cluster together – збиратися у купу

to be responsible for – бути відповідальним за

Exercise 3. Learn the most useful and common Words.

carefully – обережно

major – головний; великий

except – крім, за винятком

while – в той час як

in general – звичайно, взагалі, у більшості випадків

the more……the less – чим більше ...... тим менше

INTERNATIONAL WORDS

Exercise 4. Read the following words and give their Ukrainian equivalents.

selection [sɪ'lekʃ(ə)n] (n)

suspension [sə'spenʃ(ə)n] (n)

emulsion [ɪ'mʌlʃ(ə)n] (n)

factor ['fæktə](n)

dispersion [dɪ'spɜːʃ(ə)n] (n)

solution [sə'luːʃ(ə)n] (n)

milliliter ['mɪlɪˌliːtə] (n)

micron ['maɪkrɔn] (n)

diameter [daɪ'æmɪtə] (n)

colloidal [kə'lɔɪdəl] (adj)

group [gruːp] (n)

GRAMMAR EXERCISES

Exercise 5. Read and translate the following sentences paying attention to the construction the……the….. .

1. The longer the product is held in the refrigerator the less desirable is its flavour.

2. The more I read English books, the more I like English.

3. The greater the size of globules, the higher is the rate of the process.

4. The more I thought of the plan, the less I liked it.

Exercise 6. Read and translate the following sentences paying attention to the Modal Verbs.

1. The ingredients of ice cream may be grouped into 2 classes.

2. To include this material into the report one must first discuss it.

3. The flavour of ice cream can be secured by carefully handled products.

4. Fat globules must tend to cluster together.

5. The students have to make a report on ice-cream ingredients at the conference.

GENERAL COMPREHENSION EXERCISES

Exercise 7. Look through Text A. Find the answers to the following questions.

1. What is the most important factor in successful ice-cream manufacture?

2. How are ice cream ingredients grouped?

3. What group furnish the basic ingredients for ice cream?

4. What do the non-dairy products include?

Text A.

Ice cream ingredients

The selection of good ingredients is the most important factor in successful ice-cream manufacture. A clean, fresh, creamy flavour in ice-cream can be secured only by the use of products which have been carefully produced and handled. In general the more concentrated the dairy product and the longer it is held in storage, the less desirable is the flavour imparted to the ice-cream.

A wide choice of ingredients for ice cream is available from various sources. These ingredients may be grouped as dairy products or non-dairy products. The milk products group is the most important as these products furnish the basic ingredients for ice cream. Some dairy products supply the major source of fat, others the major source of milk solids-not-fat and others supply both fat and milk solids-not-fat, while still others supply bulk to the mix. The non-dairy products used in ice cream include: sweetening agents, egg products, stabilizers and emulsifiers, special products, flavouring and colours.

Since milk is the source of the dairy products used as ice-cream ingredients it important to understand the composition and properties of milk. Milk is composed of water, milk fat and milk solids-not-fat. The total solids content of milk includes all the constituents of milk except water. The solids-not-fat constituents found in skim milk include lactose, protein and minerals. The solids-not-fat content varies with the fat content of milk. The water presented in milk has a high degree of purity, provides bulk and acts as dispersion medium foe the other constituents holding them in solution, colloidal suspension or emulsion. Milk fat occurs in milk in the form of tiny globules which are held in suspension in the state of emulsion. Normal milk contains about 2,5 billion fat globules per milliliter. The fat globules vary in size from 0,8 to 20 microns in diameter. The size of globule affects the rate of creaming and churning. Fat globules tend to cluster together. This property is responsible for rapid creaming viscosity and body characteristics in various manufactured dairy products.

VOCABULARY EXERCISES TO BE DONE AT HOME

Exercise 8. a) Do exercises 1, 2, 3 again.

b) Repeat the words in exercises 4 and memorize them.

Exercise 9. Translate the following word combinations in written form.

a) into Ukrainian

1. to be carefully handled

2. to be available from various sources

3. sweetening agent

4. a high degree of purity

5. to affect the rate

6. to tend to cluster together

7. to vary in size

b) into English

1. вибір хороших компонентів

2. бажаний продукт

3. немолочні продукти

4. головне джерело жиру

5. властивості молока

6. успішне виробництво

7. вміст жиру в молоці

Exercise 10. Arrange the following words in pairs of synonyms.

To influence; selection; since; to treat; to affect; choice; to handle; as; to secure; to provide; various; to supply; to include; different; speed; to furnish; to comprise; rate.

Exercise 11. Complete the following sentences choosing the correct ending according to the text.

1. A wide choice of ice-cream ingredients is ____________________________.

2. The milk products group is _______________________________________.

3. The non-dairy products group includes ______________________________.

4. It is important to understand ______________________________________.

5. Milk is composed of ____________________________________________.

6. Milk fat occurs in milk __________________________________________.

7. The since of globules affects ______________________________________.

Exercise 12. Read Text A again. List the principle ideas.

Exercise 13. Speak on the problems presented in the text. Use the active vocabulary.

INDIVIDUAL WORK.

COMPREHENSION, COMPOSITION, PRECIS WRITING

Exercise 14. Read Text B attentively.

Text B.

The composition of milk varies as it is influenced by numerous factors. Milk is secreted in the mammary gland from the constituents supplied the gland by the blood. And as a result certain constituents such as milk fat, casein and lactose are found only in milk. Some of the constituents of milk occur in a colloidal state. The degree of dispersion of the constituents in milk ranges from true solution or molecular size (lactose) through colloidal suspension (casein) to coarse dispersion (milk fat). Milk fat is composed of various fatty acids and may contain materials associated with milk fat.

The protein components of milk are casein and the whey protein. Casein comprises approximately 80 per cent of the total protein. In the pure state casein is white, odourless and tasteless. It occurs in milk in colloidal state.

The whey protein resembles casein in chemical composition and may be precipitated by heat at temperatures about 170° F.

Lactose or milk sugar is in the solution in milk and is a major constituent of milk. It is composed of two monosaccharides glucose and galactose linked together. It may occur in three forms, two are anhydrous and one a monohydrate.

Milk contains minerals: calcium, phosphorus, iron, copper, etc. milk also contains enzymes, amylase and others, citric acid, lactic acid, leucocytes, epithelial cells and nitrogenous constituents. Such vitamins as C, B, D, ascorbic acid, riboflavin, and many other.

Vitamin-like substances also comprise the composition of milk.

Exercise 15. Read Text B again. Give the title to the text.

Exercise 16. Read Text B once more. Divide it into the parts according to its contents.

Give a corresponding heading to each of the parts. (Write them down).

Exercise 17. Speak on Text B according to the plan made by you.

Exercise 18. General Topics for Discussion and Composition (based on Text A and Text B)

Use the active vocabulary

- The principles of the selection of good ice-cream ingredients.

- The composition of milk.

Unit XI

VOCABULARY EXRCISES

WORDS TO REMEMBER