Навчальний заклад, де я навчаюся. Лексичний мінімум.

Дізнаємось

UNIT 2.
FATS AND FATTY ACIDS
Fat makes our meals palatable and satisfying. Some fats and oils are
important sources of vitamins A, D, E and K.
Fats provide various amounts of fatty acids known to be essential in diets.
We should bear in mind that natural unsaturated fats are associated with the
protein, minerals and vitamins characteristics of the food, as in milk or pork and
also carry some vitamins.
Much variety in fats comes from the kinds of fatty acids linked to glycerol.
Fatty acids that have 18 carbons in a chain make up about 8 per cent and
those with 16 carbons comprise about 10 to 15 per cent of the fatty acids in
average diets.
Short-chain fatty acids occur mostly in milk fat and in coconut oil. Extra
long chains occur in fish oils.
Fatty acids that are common in food fats and oils fall into three broad classes
according to their degree of saturation. The fully saturated fatty acids make up
about 40 to 45 per cent in average diets. Saturated fatty acids may be of any chain
length, from 4 to 18 or more carbons.
The most common ones in their chain length are: stearic, palmitic, myristic
and lauric.
Beef contains 20 per cent of stearic acid and lard about 12 per cent.
Most animal fats and cottonseed oil contain about 25 to 30 per cent of
palmitic acid.
The monounsaturated fatty acids are those with one reactive unsaturated
linkage which has 2 hydrogens missing.
The polyunsaturated fatty acids, a heterogeneous group include some
essential fatty acids and the extra long-chain fatty acids (20 to 26 carbons)
common in fish oils.
The polyunsaturated fatty acids considered essential for nutrition are
linoleic, linolenic and arachidonic.
Of the three, linoleic becomes the centre of dietary importance.
Sources of linoleic acid include many grain oils and seed oils. Fats from
nuts, pea-nuts, and poultry carry 20 to 30 per cent of the acid. Linoleic acid is
necessary for growth and reproduction and helps protect the animal against
excessive loss of water and damage from radiation.
Some animal fats and vegetable fats or oils are fairly similar chemically.
Both butterfat and coconut oil, for example, contain high proportions of shortchain
fatty acids. Beef fat and coconut oil contain less than 2 per cent of linoleic
acid, one of the fatty acids that are essential in diet. Corn oil contains more than 6
times as much linoleic as olive oil, and chicken fat up to 10 times as much as the
fat of ruminant animals.
Both animal and vegetable fats contain up to 5 per cent of various fatty
substances that are not true fats but may be nutritionally important.
13
Pork, margarine, and shortenings furnished 30 and 32 per cent of each,
respectively, or about equal share of saturated and linoleic acids.
Salad oil furnished only 3 per cent of the linoleic ratio of nearly 1 to 10, or
more than the reverse of the first group of foods.
Аctive Vocabulary
fatty acids жирокислоти
palatable приємний на смак
provide забезпечувати
(un) saturated [An'sxtSqreItId] (не) насичений (хім.)
degree of saturation ступінь насиченості
short-chain fatty acids низькомолекулярні жирокислоти
lard сало, смалець
animal (plant) fats тваринні (рослинні) жири
sun flow маслино гліцерин
palmitic пальмітинова (кислота)
stearic стеаринова (кислота)
linoleic ['lInqlIIk] лінолева (кислота)
linolenic ['lInqlInIk] ліноленова (кислота)
arachidonic [RrqkI'dOnIk] арахідонова (кислота)
monounsaturated низькомолекулярна (ненасичена)
polyunsaturated високомолекулярна (ненасичена)
Task 1. Fill in the gaps using the words in the box.
(acid, fats, fatty acids, oil, oxygen, fat, hydrogens, oxygens, carbon,
nutritional, lipoids, carbons, hydrogen, oils)
1. The main difference between the various kinds of …, depends upon acids which
enter into their composition. 2. … makes our meals palatable and satisfying. 3. It’s
enough … in the … for the experiment. 4. Fats provide various amounts of …
known to be essential in diets. 5. Nowadays … is known as new economical fuel
for automobiles. 6. Fatty acids are hydrocarbons consisting of a chain series of …
each of which is able to carry two … . 7. Linolenic acid has a different and perhaps
less important … role than linoleic and occurs only in small amounts of food fats.
8. Always associated with fats are … fatlike compounds containing phosphorus
and nitrogen. 9. One … combines with two … in the molecule of carbon dioxide.
10. Without … life on our planet is impossible. 11. Coconut … is very useful and
used not only in food production but also in pharmaceutical industry. 12. Sources
of linoleic acid include many grain and seed … .
14
Task 2. Put the words in the box below into the right column.
FEW LITTLE
Bacteria; data; phenomena; microorganisms; nuclei; viruses; mold;
vacuum; formulae; bonuses; cream; money; fat; acid; oil; indices; axis;
series; criteria; species; polyhedrons; air; dust; copper; silver; radii; fungi;
stamina; oxygen; stigmata; carbon
Task 3. Cross the odd word out.
1. a bottle of 7 Up, beer, jam
2. a bar of sweets, chocolate, soap
3. a carton of milk, beef, apple juice
4. a box of chocolates, vinegar, chips
5. a slice of cheese, bread, ham
6. a cup of coffee, salt, tea
7. a glass of wine, meat, mineral water
8. a jar of honey, carrots, mustard
9. a bag of flour, rice, ketchup
10. a bowl of salad, soup, cake
Task 4. Which substances do the following formulas correspond to?
C2H2O4; CO2; H2O; C3H7COOH; C17H33COOH; C17H31COOH; Al2O3; H2SO4; HCL;
C11H22O11; C2H5O-R; NaCl; K2MnO4
Task 5. Match the word with its definition.
1. fat a. hydrocarbons
2. glyceride b. polymolecular
3. fatty acids c. combination of glycerol and fatty acids
4. saturated d. monomolecular
5. animal fats e. made of plants
6. unsaturated f. tasty
7. plant fats (oils) g. made of animals
8. palatable h. chemical combination of some fatty acids with
neutral ester of three-atom glycerol spirit.
Task 6. Translate into English.
1. Жири в різних пропорціях містяться майже у всіх харчових продуктах і є
важливою їх частиною.
2. В формуванні жирів беруть участь як насичені, так і ненасичені жирові
кислоти.
15
3. Як правило, в жирах містяться високомолекулярні насичені кислоти –
пальмітинова, стеаринова, а також ненасичені жирокислоти – олеїнова,
лінолева, ліноленова.
4. У деяких продуктах тваринного походження міститься високо насичена
арахідонова кислота.
5. Кожна молекула жиру утворюється (походить) з трьох молекул
жирокислоти та однієї молекули гліцерина.
6. Яловичий жир і какао-олія містять менш ніж 2% лінолевої кислоти, однієї
з найважливіших жирокислот в харчуванні людини.
7. Більшість тваринних жирів і бавовняної олії містить у своєму складі від
25% до 30% пальмітинової кислоти.
8. Суттєві вимоги до кількісних показників вживання лінолевої кислоти у
харчуванні дорослих складають 1,5-2,0 % загальних калорій відповідно
до 4-5 г в межах 2,500 калорійної цінності продуктів.
9. Кукурудзяна олія містить в 6 разів більше ліноленової кислоти ніж
маслинова олія і курячого жиру – в 10 разів більше, ніж жиру жуйних
тварин.
10. Значущість жирів у харчуванні обумовлена, по-перше, їхньою високою
енергетичною здатністю, по-друге, тим, що деякі жирокислоти
(арахідонова, лінолева, ліноленова) є незамінними в якості вітамінів для
обміну речовин.
Task7. Answer the questions.
1. What makes our meal palatable?
2. What are the important sources of vitamins A, D, E?
3. What provides various amounts of fatty acids?
4. What are natural unsaturated fats associated with?
5. Where do short-chain fatty acids occur?
6. How many classes of fatty acids do you know?
7. What is the percentage of stearic acid in beef?
8. What polyunsaturated fatty acids are considered essential for nutrition?
9. What do sources of linoleic acid include?
10. What is linoleic acid necessary for?
11. How much fatty substances are there in animal and vegetable
fats?
Task 8. Read the text without a dictionary and discuss it.
Fats in our diet: How much is too much?
Fats in our diet have occupied the attention of nutritional scientists for several
years. Despite research efforts, many questions remain unanswered. Scientists
know that, like carbohydrates and proteins, fats are made up of carbon, hydrogen,
and oxygen. However, fat provides more than twice as many calories per molecule
16
because it has a lower ratio of oxygen to carbon and hydrogen. People are
understandably concerned about fats and oils since most people realize that "oil
and water don't mix" — and water is the primary ingredient of our bodies. The
answers to that concern lie in body chemistry.
Though some foods, such as butter and oils, are most pure fat, the fats in most
foods coexist with other nutrients and dietary factors such as protein, carbohydrate,
vitamins, and fiber. Vegetable oils and meat are our major sources of fat. This fat
may be visible, as in marbled meat, or hidden, as in cheese, nuts, and bakery
products.
Task 9. Choose the right answer and explain the meaning of the idiom.
1. “What was the exam like, Jilly? Great! It was a piece of …”
a) cheese b) cake c) old rope
2. The so-called scandal turned out to be nothing more than a storm in …
a) a teacup b) an ocean c) a bucket
3. “I’d hate to be the politician who said publicly that in his opinion “the Internet
was just a flash in the … .”
a) fire b) pan c) mirror
4. It was an excellent dinner party. The only … in the ointment was Helen
spilling red wine over our new carpet.
a) finger b) fly c) stone
5. To … the … means to dishonestly change a company’s book keeping records in
order to steal money.
a) bury the hatchet b) surf the net c) cook the books
6. To … the … is to tell people secret information.
a) spill the beans b) kick the bucket c) talk shop
7. Nimah tends to exaggerate a lot. If I were you I would take everything he says
… .
a) take things easy b) take smith by storm c) take with a pinch of salt
8. Julia had a very good relationship with her mother-in-law. They … .
a) really hit it off b) were like two peas in a pod c) got on like a house on fire
JUST FOR FUN
“Can you drive with one arm?”
“Sure.”
“Okay, have an apple.”

Навчимось

UNIT 2.
FATS AND FATTY ACIDS
Fat makes our meals palatable and satisfying. Some fats and oils are
important sources of vitamins A, D, E and K.
Fats provide various amounts of fatty acids known to be essential in diets.
We should bear in mind that natural unsaturated fats are associated with the
protein, minerals and vitamins characteristics of the food, as in milk or pork and
also carry some vitamins.
Much variety in fats comes from the kinds of fatty acids linked to glycerol.
Fatty acids that have 18 carbons in a chain make up about 8 per cent and
those with 16 carbons comprise about 10 to 15 per cent of the fatty acids in
average diets.
Short-chain fatty acids occur mostly in milk fat and in coconut oil. Extra
long chains occur in fish oils.
Fatty acids that are common in food fats and oils fall into three broad classes
according to their degree of saturation. The fully saturated fatty acids make up
about 40 to 45 per cent in average diets. Saturated fatty acids may be of any chain
length, from 4 to 18 or more carbons.
The most common ones in their chain length are: stearic, palmitic, myristic
and lauric.
Beef contains 20 per cent of stearic acid and lard about 12 per cent.
Most animal fats and cottonseed oil contain about 25 to 30 per cent of
palmitic acid.
The monounsaturated fatty acids are those with one reactive unsaturated
linkage which has 2 hydrogens missing.
The polyunsaturated fatty acids, a heterogeneous group include some
essential fatty acids and the extra long-chain fatty acids (20 to 26 carbons)
common in fish oils.
The polyunsaturated fatty acids considered essential for nutrition are
linoleic, linolenic and arachidonic.
Of the three, linoleic becomes the centre of dietary importance.
Sources of linoleic acid include many grain oils and seed oils. Fats from
nuts, pea-nuts, and poultry carry 20 to 30 per cent of the acid. Linoleic acid is
necessary for growth and reproduction and helps protect the animal against
excessive loss of water and damage from radiation.
Some animal fats and vegetable fats or oils are fairly similar chemically.
Both butterfat and coconut oil, for example, contain high proportions of shortchain
fatty acids. Beef fat and coconut oil contain less than 2 per cent of linoleic
acid, one of the fatty acids that are essential in diet. Corn oil contains more than 6
times as much linoleic as olive oil, and chicken fat up to 10 times as much as the
fat of ruminant animals.
Both animal and vegetable fats contain up to 5 per cent of various fatty
substances that are not true fats but may be nutritionally important.
13
Pork, margarine, and shortenings furnished 30 and 32 per cent of each,
respectively, or about equal share of saturated and linoleic acids.
Salad oil furnished only 3 per cent of the linoleic ratio of nearly 1 to 10, or
more than the reverse of the first group of foods.
Аctive Vocabulary
fatty acids жирокислоти
palatable приємний на смак
provide забезпечувати
(un) saturated [An'sxtSqreItId] (не) насичений (хім.)
degree of saturation ступінь насиченості
short-chain fatty acids низькомолекулярні жирокислоти
lard сало, смалець
animal (plant) fats тваринні (рослинні) жири
sun flow маслино гліцерин
palmitic пальмітинова (кислота)
stearic стеаринова (кислота)
linoleic ['lInqlIIk] лінолева (кислота)
linolenic ['lInqlInIk] ліноленова (кислота)
arachidonic [RrqkI'dOnIk] арахідонова (кислота)
monounsaturated низькомолекулярна (ненасичена)
polyunsaturated високомолекулярна (ненасичена)
Task 1. Fill in the gaps using the words in the box.
(acid, fats, fatty acids, oil, oxygen, fat, hydrogens, oxygens, carbon,
nutritional, lipoids, carbons, hydrogen, oils)
1. The main difference between the various kinds of …, depends upon acids which
enter into their composition. 2. … makes our meals palatable and satisfying. 3. It’s
enough … in the … for the experiment. 4. Fats provide various amounts of …
known to be essential in diets. 5. Nowadays … is known as new economical fuel
for automobiles. 6. Fatty acids are hydrocarbons consisting of a chain series of …
each of which is able to carry two … . 7. Linolenic acid has a different and perhaps
less important … role than linoleic and occurs only in small amounts of food fats.
8. Always associated with fats are … fatlike compounds containing phosphorus
and nitrogen. 9. One … combines with two … in the molecule of carbon dioxide.
10. Without … life on our planet is impossible. 11. Coconut … is very useful and
used not only in food production but also in pharmaceutical industry. 12. Sources
of linoleic acid include many grain and seed … .
14
Task 2. Put the words in the box below into the right column.
FEW LITTLE
Bacteria; data; phenomena; microorganisms; nuclei; viruses; mold;
vacuum; formulae; bonuses; cream; money; fat; acid; oil; indices; axis;
series; criteria; species; polyhedrons; air; dust; copper; silver; radii; fungi;
stamina; oxygen; stigmata; carbon
Task 3. Cross the odd word out.
1. a bottle of 7 Up, beer, jam
2. a bar of sweets, chocolate, soap
3. a carton of milk, beef, apple juice
4. a box of chocolates, vinegar, chips
5. a slice of cheese, bread, ham
6. a cup of coffee, salt, tea
7. a glass of wine, meat, mineral water
8. a jar of honey, carrots, mustard
9. a bag of flour, rice, ketchup
10. a bowl of salad, soup, cake
Task 4. Which substances do the following formulas correspond to?
C2H2O4; CO2; H2O; C3H7COOH; C17H33COOH; C17H31COOH; Al2O3; H2SO4; HCL;
C11H22O11; C2H5O-R; NaCl; K2MnO4
Task 5. Match the word with its definition.
1. fat a. hydrocarbons
2. glyceride b. polymolecular
3. fatty acids c. combination of glycerol and fatty acids
4. saturated d. monomolecular
5. animal fats e. made of plants
6. unsaturated f. tasty
7. plant fats (oils) g. made of animals
8. palatable h. chemical combination of some fatty acids with
neutral ester of three-atom glycerol spirit.
Task 6. Translate into English.
1. Жири в різних пропорціях містяться майже у всіх харчових продуктах і є
важливою їх частиною.
2. В формуванні жирів беруть участь як насичені, так і ненасичені жирові
кислоти.
15
3. Як правило, в жирах містяться високомолекулярні насичені кислоти –
пальмітинова, стеаринова, а також ненасичені жирокислоти – олеїнова,
лінолева, ліноленова.
4. У деяких продуктах тваринного походження міститься високо насичена
арахідонова кислота.
5. Кожна молекула жиру утворюється (походить) з трьох молекул
жирокислоти та однієї молекули гліцерина.
6. Яловичий жир і какао-олія містять менш ніж 2% лінолевої кислоти, однієї
з найважливіших жирокислот в харчуванні людини.
7. Більшість тваринних жирів і бавовняної олії містить у своєму складі від
25% до 30% пальмітинової кислоти.
8. Суттєві вимоги до кількісних показників вживання лінолевої кислоти у
харчуванні дорослих складають 1,5-2,0 % загальних калорій відповідно
до 4-5 г в межах 2,500 калорійної цінності продуктів.
9. Кукурудзяна олія містить в 6 разів більше ліноленової кислоти ніж
маслинова олія і курячого жиру – в 10 разів більше, ніж жиру жуйних
тварин.
10. Значущість жирів у харчуванні обумовлена, по-перше, їхньою високою
енергетичною здатністю, по-друге, тим, що деякі жирокислоти
(арахідонова, лінолева, ліноленова) є незамінними в якості вітамінів для
обміну речовин.
Task7. Answer the questions.
1. What makes our meal palatable?
2. What are the important sources of vitamins A, D, E?
3. What provides various amounts of fatty acids?
4. What are natural unsaturated fats associated with?
5. Where do short-chain fatty acids occur?
6. How many classes of fatty acids do you know?
7. What is the percentage of stearic acid in beef?
8. What polyunsaturated fatty acids are considered essential for nutrition?
9. What do sources of linoleic acid include?
10. What is linoleic acid necessary for?
11. How much fatty substances are there in animal and vegetable
fats?
Task 8. Read the text without a dictionary and discuss it.
Fats in our diet: How much is too much?
Fats in our diet have occupied the attention of nutritional scientists for several
years. Despite research efforts, many questions remain unanswered. Scientists
know that, like carbohydrates and proteins, fats are made up of carbon, hydrogen,
and oxygen. However, fat provides more than twice as many calories per molecule
16
because it has a lower ratio of oxygen to carbon and hydrogen. People are
understandably concerned about fats and oils since most people realize that "oil
and water don't mix" — and water is the primary ingredient of our bodies. The
answers to that concern lie in body chemistry.
Though some foods, such as butter and oils, are most pure fat, the fats in most
foods coexist with other nutrients and dietary factors such as protein, carbohydrate,
vitamins, and fiber. Vegetable oils and meat are our major sources of fat. This fat
may be visible, as in marbled meat, or hidden, as in cheese, nuts, and bakery
products.
Task 9. Choose the right answer and explain the meaning of the idiom.
1. “What was the exam like, Jilly? Great! It was a piece of …”
a) cheese b) cake c) old rope
2. The so-called scandal turned out to be nothing more than a storm in …
a) a teacup b) an ocean c) a bucket
3. “I’d hate to be the politician who said publicly that in his opinion “the Internet
was just a flash in the … .”
a) fire b) pan c) mirror
4. It was an excellent dinner party. The only … in the ointment was Helen
spilling red wine over our new carpet.
a) finger b) fly c) stone
5. To … the … means to dishonestly change a company’s book keeping records in
order to steal money.
a) bury the hatchet b) surf the net c) cook the books
6. To … the … is to tell people secret information.
a) spill the beans b) kick the bucket c) talk shop
7. Nimah tends to exaggerate a lot. If I were you I would take everything he says
… .
a) take things easy b) take smith by storm c) take with a pinch of salt
8. Julia had a very good relationship with her mother-in-law. They … .
a) really hit it off b) were like two peas in a pod c) got on like a house on fire
JUST FOR FUN
“Can you drive with one arm?”
“Sure.”
“Okay, have an apple.”

Проблемні питання

Д.з.

Доступно тільки для зареєстрованих користувачів