Английский язык. Дьякова Н.П. - 34 стр.

      In migrating to their spawning grounds, fish expend a great deal of energy,
the principal source of which is fat: and the spawning process itself requires further
expenditure of energy and is an absolute drain on body resources when roes and milts
are laid.
      During the period of intensive feeding after spawning a process of recovery takes
place. The body reserves which were lost as a result of reproduction are now built up
again and the fish start laying down fat.
      Fat content is one of the criteria for judging the value of any fish species. On this
basis fish are usually divided into three groups: lean, with fat content not exceeding
4 per cent (cod, pike-perch and pike, for example); medium fatty, with fat content av-
eraging between 4 per cent and 8 per cent (carp, sheatfish, perch and whitefish); and
fatty, with fat content exceeding 8 per cent (sturgeon, salmon, herring, etc.). It often
happens that fish of the same species but caught in different seasons or in different wa-
ters, and therefore varying in fatness, are regarded in different groups.
      The molecular chemical composition gives the content of the different compounds
that are of commercial value or may help to gauge the freshness of fish. Knowledge of
molecular composition is absolutely essential for estimating the food value of fish and
for planing how they may be used and processed to the best advantage.

Задание 2. Переведите словосочетания на русский язык.
     To contain different chemicals; constituents of tissues and organs; physical prop-
erties of fish; flavour and nutritive value; to accumulate chemical substances gradually;
breakdown products; to be fit for human consumption; the content of elements; sub-
stantial difference; considerable difference; seasonal variation; to expend a great deal
of energy; the principal source of energy is fat; absolute drain on body resources; to lay
roes and milts; recovery takes place; to divide into 3 groups; lean, medium, fatty; fat
content exceeding (not exeeding).

Задание 3. Переведите словосочетания на английский язык.
    Пищевая ценность рыбы; определять пищевую ценность рыбы; изменяться
по жирности; рыбы могут быть тощие, средней жирности и жирные; судак
и обыкновенный сом; окунь и лапша-рыба; осетр, сельдь, лосось; содержание жира
превышающее 8 %; содержать протеин, жир, воду и минералы; выделять химиче-
ские вещества; значительная разница в химическом составе; рыба расходует боль-
шое количество энергии; истощение; откладывать икринки; после нереста начина-
ется процесс восстановления; наличие химических элементов в рыбе определяется;
возраст, пол и поведение; продукты распада протеинов и жиров.

Задание 4. Ответьте на вопросы.
   1. What main chemicals are contained in the body of fish?
   2. In which way is it possible to judge whether the fish is fit for human con-
sumption?
   3. What changes occur in the body of fish when they move to spawning grounds?
   4. What does the food value depend on?
   5. Are sturgeon and salmon regarded to be lean fish?
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