Контрольная работа по Английскому языку на тему: "Рhysical characteristics"

Physical Properties Applications

The study of food engineering focuses on the analysis of equipment and systems used to process food on a commercial production scale. Engineering of systems for food materials can be more thorough if there is an understanding of the changes that occur in food as it is processed by the system. Raw food materials are biological in nature and as such have certain unique characteristics which distinguish them from other manufactured products. Because food materials are mainly of biological origin they have (a) irregular shapes commonly found in naturally occurring raw materials; (b) properties with a non-normal frequency distribution; (c) heterogeneous composition; (d) composition that varies with variety, growing conditions, maturity and other factors;....

1. Answer the following questions: 1. What are the main physical characteristics of food materials? 2. Why should scientists and food engineers know the physical characteristics of food materials? 3. What origin are food materials of? 4. What do the physical properties describe? 5. Why is it necessary to know physical properties of foods?

2.Translate into English: Площадь поверхности, пористость, центр тяжести, пластичность, коэффициент сопротивления, коэффициент трения скольжения, прочность на изгиб, гидродинамические свойства, сжимаемость, проводимость, интенсивность, теплопроводность, удельная теплота, светоотражение, прочность на растяжение, коэффициент излучения

3. Translate into Russian: Volume, compressive strength, hydrodynamic properties, static coefficient of friction, impact resistance, tensile strength, compressive strength, drag coefficient, dielectric properties, reaction to electromagnetic radiation, conductivity, light transmittance coefficient

4. Match the words with their definitions: 1. Density a) the amount or quantity of heaviness or mass 2. Volume b) the property of being porous; being able to absorb fluids 3. Shape c) the amount of space that is contained within an object or solid shape 4. Porosity d) the ability of an object or material to resume its normal shape after being stretched or compressed; stretchiness 5. Elasticity e) the quality of being close together and difficult to go or see through 6. Weight f) the particular physical form or appearance of something

5. Complete the sentences with the words and phrases from the box:

1. Food materials have _______________. 2. Knowledge of food’s physical properties relate to___________. 3. Foods are affected by______________. 4. The study of food engineering focuses on the systems used to process_______. 5. Mechanical, physical, chemical, and microbial effects are the leading causes of food _______________ and spoilage. 6. The acceptability of poultry muscle as food depends largely upon chemical, physical, and ______________. 7. A better understanding of food materials effect on physical and chemical treatments allows for optimum _______________and processes to insure food quality and safety.

6. Render the text into English: Физические свойства пищевых продуктов в значительной мере определяют их качество, способность к длительному хранению и транспортированию. К физическим свойствам продуктов относят массу, форму, размер, плотность, структурно-механические, оптические, сорбционные, электрические и другие свойства. Масса, форма, размер являются показателями качества многих пищевых продуктов. Свойства продуктов, такие как плотность, прочность, твердость, упругость, пластичность, вязкость, липкость зависят не только от химического состава продуктов, но и от строения, или структуры. Поэтому эти свойства продуктов называют структурно-механическими.