Английский язык. Дьякова Н.П. - 31 стр.

                                           Вариант 1

Задание 1. Прочитайте и переведите текст.

        CHARACTERISTICS OF FISH AS RAW MATERIAL FOR INDUSTRY

     Fish as food is one of our main sources of protein. But fish not only give a wide
range of foodstuffs, they are also used as a source of valuable medicinal, feeding and
technical products. That such full use can be made of fish is explained by the various
histological structure and chemical composition of their different parts. The size,
chemical composition and food value of fish depend on their species, age, sex, physio-
logical state, and on the conditions in which they live (the hydrology of water and the
nourishment they are able to obtain from it).
     To be able to use fish properly and process them efficiently it is necessary to know
their properties, i.e. their body structure, the size—to-weight ratio of their different
parts and organs, their physical properties and chemical composition and the properties
of proteins, fat, vitamins, and other substances they contain. Since fish is highly pe-
rishable prouct, it is also important to know the nature and causes of the changes that
take place in fish after death.
     In addition to the scientific, biological classification of fish into families and spe-
cies, they are also divided, for practical purposes according to their size (whether large,
medium or small); sex (male or female); season of catch; physiological state (whether
hunting for food, laying down fat, in pick condition, filling or spent); according to fat
content (fatty, medium or lean); according to manner of feeding (whether predatory
on other fish, or feeding on plankton, benthos or vegetable matter); according to the
region where they are found and caught (for example, Caspian bream, Azov bream)
and according to the method of capture (trawled, netted or seined). All these classifica-
tion help to characterize the food value of fish, and to show whether they can be pre-
served or are suitable for processing into various products.

Задание 2. Переведите словосочетания на русский язык.
     Source of proteins; wide range of food stuffs; Valuable product; hystological
structure; chemical composition; fish can be preserved; fish are suitable for processing
into various products; according to fat content; according to manner of feeding; prope-
ties of protein; to use fish properly; to process fish efficiently; food valve of fish.

Задание 3. Переведите следующие словосочетания на английский язык.
     Причина изменений, рыбы делятся по практическим целям в соответствии
с размером и полом, они делятся по физиологическому состоянию и как питаются,
ассортимент рыбных продуктов, химический состав рыбы зависит от вида, возрас-
та, физиологического состояния и условий, в которых они живут, знать свойства
рыбы, скоропортящийся продукт; по содержанию жира; по способу лова.



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