Пища для ума. Коломейцева Е.М - 44 стр.

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44
Syn: cut I 2. 2) а) делать длинный узкий разрез (в чём-л., на чём-л.); разре-
зать, рвать в длину • She was wearing a white dress slit to the thigh. – На ней
было белое платье с разрезом до бедра. • They say somebody slit her throat. –
Говорят, кто-то перерезал ей горло. б) рваться, раскалываться, образуя
длинную узкую щель 3) нарезать (листовой металл) узкими полосами;
распиливать (бревно) вдоль • slit up 4) прорезь; щель; пропил; шлиц || раз-
резать; шлицевать 5) трещина
40. stove drying – печная сушка
41. seal – 1) уплотнение; сальник || уплотнять; герметизировать • to
seal off – уплотнять; герметизировать 2) изоляция, изолирующий слой;
уплотнение; прокладка 3) пломба || пломбировать 4) сальниковое уп-
лотнение; сальник; изолирующий слой 5) придавать непроницаемость
(стенкам скважины); закрывать 6) заваривать 7) заварка
Unit Three. DAIRY INDUSTRY
Part One. FACTS AND RESEARCHES
T a s k O n e . Read, translate and answer the following questions:
1. Why are dairy manufacturers subject to strict rules of production?
2. When is wastewater allowed to enter the communal drains?
3. How does a typical dairy process operate?
4. What happens if a bacteriological cycle breaks down?
5. What system do dairies install?
6. How do dairies pre-treat their wastewater?
Dairies, cheese makers and manufacturers of other dairy products are
usually subject to special regulations. These oblige them to observe strict rules
of hygiene and cleanliness, especially in the production areas. Temperature can
be a problem, as some production processes use higher temperatures. Large
quantities of hot water and cleaning materials are needed for cleaning. Waste-
water from dairies is therefore often at a somewhat high temperature. For this
and other reasons it is allowed to enter the communal drains only after pre-
treatment.
A typical dairy process operates as follows. Incoming milk is filtered,
warmed, pasteurized and decreamed. After this both milk and cream receive
treatment according to the requirements of the final product. The machines,
instruments and pipes involved in the process are kept clean in a well defined
bacteriological cycle that runs automatically. If this system breaks down even
partially the wastewater may receive additional load from food products like
fats and proteins.
The dairies install the system with strong chemicals that include caustic
soda, nitric acid, bleaching alkalis such as sodium hypochlorite and hydrogen

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