Найвидатніші місця України. Культурна і духовна спадщина Вітчизни –Києво- Печерська Лавра. Лексичний мінімум.

Дізнаємось

Notes

Gelatin желатин
jelly желе
hoof копито
tendon сухожилля
ligament звязка
cartilage хрящ
vertebrate хребетна тварина
dilute _ розбавлений, розведений
to denature змінювати природні властивості
contamination забруднення, зараження
brittle крихкий, ламкий
to congeal замерзати
delicacy ласощі
toffee цукерки
emulsion емульсія
glue клей

Навчимось

TEXT 1.GELATIN OR ANIMAL JELLY
Gelatin or animal jelly is a foodstuff obtained from connective tissue
(found in hoofs, bones, tendons, ligaments, and cartilage) of
vertebrate animals by the action of boiling water or dilute acid. It is
largely composed of denatured collagen, a protein particularly rich
in the amino acids proline and hydroxyproline. The process of
manufacture is a complex one that involves removing foreign
substances, boiling the material (usually in distilled water in
aluminum vessels to prevent contamination), and purifying it of all
chemicals used in freeing the gelatin from the connective tissues.
The final product in its purest form is brittle, transparent, colorless,
tasteless, and odorless and has the distinguishing property of
dissolving in hot water and congealing when cold. In contact with
cold water it takes up from 5 to 10 times its own weight and swells
to an elastic, transparent mass. Gelatin, being readily digested and
absorbed, is a good food for children and invalids. It is important in
fine cookery as a vehicle for other materials in the form of jellied
soups, molded meats and salads, and frozen desserts. Preparations
of it are used in the home manufacture of jam, jellies, and preserves
to ensure jellification of fruit juices. It is used in the drying and
preserving of fruits and meats, in the glazing of coffee, and in the
preparation of powdered milk and other powdered foods. Bakeries
use it in making meringues, eclairs, and other delicacies. In
confectionery making it is used as the basis of taffy, nougat, marsh-
mallows, and fondant. Ice cream manufacture employs it to maintain
a permanent emulsion of other ingredients and thus to give body to
the finished product. In scientific processes.gelatin is widely
employed, being used in electrotyping, photography, waterproofing,
and dyeing, and in coating microscopic slides. It is used as a culture
medium for bacteriological research and also to make coatings for
pills and capsules for court plaster, and for some surgical dressings.
It affords a base for ointments and pastes, such as toothpaste; it is
An emulsifying agent useful in making liquid combinations and
various sprays. In its less pure forms gelatin is known as glue an
size. Vegetable gelatin, or agar, is derived from East Indian
seaweeds.

Проблемні питання

Д.з.

Доступно тільки для зареєстрованих користувачів