Английский язык. Дьякова Н.П. - 37 стр.

                                         Вариант 3

Задание 1. Прочитайте и переведите текст.

                                  FOOD VALUE OF FISH

      The food value of fish depends first and foremost on whether it contains a large
proportion of high grade proteins with all the (nonconvertible) amino acids essential
for health. The other nutrients in fish – fat, vitamins, and minerals are likewise impor-
tant. When proteins are digested, they break up giving amino acids which eventually
serve to built up the specific protein substances, enzymes, and hormones peculiar
to man. At the same time the amino acids taking part in metabolism, go through a se-
ries of changes which are accompanied by the evolution of energy as vital heat. Hence
proteins play the dual role of their breakdown in the body are urea, creatine, ammonia,
carbon dioxide and water.
      The small amount of non-protein (extractive) nitrogenous substances in fish plays
an important part in the digestive process, stimulating gastric juices and appetite.
      The role of fat is mainly to produce heat. Being transformed into carbon dioxide
and water as a result of hydrolysis and oxidation, fat becomes the main source of the
body heat essential for physical and mental work.
      The vitamins in fish are assimilated by man and serve to regulate metabolism.
Vitamins A and D are particularly valuable.
      Minerals help to built up the bones, brain, nervous system, muscles, and covering
tissues of man. If man is deprived of an adequate supply of vitamins and minerals, his
metabolism is upset, and serious illnesses result.
      The whole fish is not usually used for food, but only such edible parts as the body
muscles (and sometimes milts, roes, liver and head muscle). To make a proper assess-
ment of fish as food it is necessary to know its relative content of edible material, as
well as proportion and quality of the nitrogenous compounds, fat, vitamins and mineral
salts.
      Poisonous fishes. Not all fishes are edible. Some, and some parts of others, are un-
fit for food because they contain certain peculiar compounds with toxic properties. Poi-
sonous material occurs comparatively rarely in the muscular tissue, but is more fre-
quently present in the internal organs (gonads, liver, peritoneum) and in the head.
The toxic matter is sometimes present at certain times (usually during the breeding pe-
riod), and then disappears.
      Poisonous fishes live mainly in tropical waters and include the following: globe-
fish, surgeon fishes, puffers, ilisha, some types of mullet, barracuda and other species.
The poisonous fishes in the Russia waters are the Balkhash marinka, Issuk Kul osman
(poisonous roe and peritoneum) and the barbel and khramula (poisonous roe).

Задание 2. Переведите словосочетания на русский язык.
     Тo depend on; first and foremost; to contain proteins with amino acids; amino ac-
ids essential for health; to digest proteins; to built up enzymes and hormones; to take
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