Для фармацевтів-бакалаврів (стр. 3 )

3.  She can translate the article into Russian.

4.  I can buy a dictionary for you.

5.  He can go to the library with you.

Завдання №15:

Напишіть наступні речення в минулому та майбутньому часі:

1.  I must do my exercises.

2.  He must be at the Institute at 9 o’clock.

3.  You must learn the story by heart.

4.  We must walk fast to get to the station in time.

5.  She must do it at once.

ТЕКСТОВІ ЗАВДАННЯ

1.  Прочитайте та письмово перекладіть текст.

2.  Поставте 4 типи запитань до будь-якого речення в тексті.

TEXT 1

Enzymes

At any given moment, all of the work being done inside any cell is being done byenzymes. If you understand enzymes, you understand cells. A bacterium like E. coli has about 1,000 different types of enzymes floating around in the cytoplasm at any given time.

Enzymes have extremely interesting properties that make them little chemical-reaction machines. The purpose of an enzyme in a cell is to allow the cell to carry out chemical reactions very quickly. These reactions allow the cell to build things or take things apart as needed. This is how a cell grows and reproduces. At the most basic level, a cell is really a little bag full of chemical reactions that are made possible by enzymes!

Enzymes are made from amino acids, and they are proteins. When an enzyme is formed, it is made by stringing together between 100 and 1,000 amino acids in a very specific and unique order. The chain of amino acids then folds into a unique shape. That shape allows the enzyme to carry out specific chemical reactions -- an enzyme acts as a very efficient catalyst for a specific chemical reaction. The enzyme speeds that reaction up tremendously.

For example, the sugar maltose is made from two glucose molecules bonded together. The enzymemaltase is shaped in such a way that it can break the bond and free the two glucose pieces. The only thing maltase can do is break maltose molecules, but it can do that very rapidly and efficiently. Other types of enzymes can put atoms and molecules together. Breaking molecules apart and putting molecules together is what enzymes do, and there is a specific enzyme for each chemical reaction needed to make the cell work properly.

A maltose molecule floats near and is captured at a specific site on the maltase enzyme. The active site on the enzyme breaks the bond, and then the two glucose molecules float away.

You may have heard of people who are lactose intolerant, or you may suffer from this problem yourself. The problem arises because the sugar in milk -- lactose -- does not get broken into its glucose components. Therefore, it cannot be digested. The intestinal cells of lactose-intolerant people do not produce lactase, the enzyme needed to break down lactose. This problem shows how the lack of just one enzyme in the human body can lead to problems. A person who is lactose intolerant can swallow a drop of lactase prior to drinking milk and the problem is solved. Many enzyme deficiencies are not nearly so easy to fix.

Inside a bacterium there are about 1,000 types of enzymes (lactase being one of them). All of the enzymes float freely in the cytoplasm waiting for the chemical they recognize to float by. There are hundreds or millions of copies of each different type of enzyme, depending on how important a reaction is to a cell and how often the reaction is needed. These enzymes do everything from breaking glucose down for energy to building cell walls, constructing new enzymes and allowing the cell to reproduce. Enzymes do all of the work inside cells.

TEXT 2

Protein

Protein is essential for growth and development. It provides the body with energy, and is needed for the manufacture of hormones, antibodies, enzymes, and tissues. It also helps maintain the proper acid-alkali balance in the body.

When protein is consumed, the body breaks it down into amino acids, the building blocks of all proteins. Some of the amino acids are designated nonessential. This does not mean that they are unnecessary, but rather that they do not have to come from the diet because they can be synthesized by the body from other amino acids. Other amino acids are considered essential, meaning that the body cannot synthesize them, and therefore must obtain them from the diet.

Whenever the body makes a protein—when it builds muscle, for instance—it needs a variety of amino acids for the protein-making process. These amino acids may come from dietary protein or from the body's own pool of amino acids. If a shortage of amino acids becomes chronic, which can occur if the diet is deficient in essential amino acids, the building of protein in the body stops, and the body suffers.

Because of the importance of consuming proteins that provide all of the necessary amino acids, dietary proteins are considered to belong to two different groups, depend­ing on the amino acids they plete proteins, which constitute the first group, contain ample amounts of all of the essential amino acids. These proteins are found in meat, fish, poultry, cheese, eggs, and milk. In­complete proteins, which constitute the second group, con­tain only some of the essential amino acids. These proteins are found in a variety of foods, including grains, legumes, and leafy green vegetables.

Although it is important to consume the full range of amino acids, both essential and nonessential, it is not necessary to get them from meat, fish, poultry, and other complete-protein foods. In fact, because of their high fat content—as well as the use of antibiotics and other chemicals in the raising of poultry and cattle—most of those foods should be eaten in moderation. Fortunately, the dietary strategy called mutual supplementation en­ables you to combine partial-protein foods to make com­plementary protein—proteins that supply adequate amounts of all the essential amino acids. For instance, although beans and brown rice are both quite rich in protein, each lacks one or more of the necessary amino acids. However, when you combine beans and brown rice with each other, or when you combine either one with any of a number of protein-rich foods, you form a complete protein that is a high-quality substitute for meat. To make a complete protein, combine beans with any one of the following:

•Seeds. •Wheat.

• Brown rice.

• Corn.

• Nuts.

Or combine brown rice with any one of the following:

• Beans. • Seeds.

• Nuts. • Wheat.

However, if you have reduced the amount of meat and dairy foods in your diet, you should make sure to get about 50 grams of protein a day. To make sure that you are getting a great enough variety of amino acids in your diet, add protein-rich foods to meals and snacks as often as possible. Eat bread with nut butters, for instance, or add nuts and seeds to salads and vegetable casseroles. Be aware that a com­bination of any grains, any nuts and seeds, any legumes (such as beans, peanuts, and peas), and a variety of mixed vegetables will make a complete protein. In addition, cornmeal fortified with the amino acid L-lysine makes a complete protein.

TEXT 3

HERBS

Part 1

A variety of flower blossoms are used to enhance cuisines. Calendula, also called pot marigold, is a daisy-like flower with yellow petals that impart a tangy flavor to tea, butters, soups, egg dishes, and rice. Since Roman times, calendula has been used as an affordable substitute for saffron, an expensive spice made from crocus flowers.

Scientific classification: The genus Calendula belongs to the family Asteraceae (formerly Compositae). The pot marigold is classified as Calendula officinalis.

Cornflower is widely cultivated as a garden ornamental. The blue, white, purple, or pink flowers are borne on long, slender stems. In North America the most popular variety, used extensively in floral arrangements, has bright blue flowers known also as bachelor's buttons.

Scientific classification: The cornflower belongs to the family Asteraceae (formerly Compositae). It is classified as Centaurea cyanus.

Common Dandelion

The flower of the common dandelion, which belongs to the genus Crepis, is not a single flower but rather a composite made up of a large number of very small flowers. Although usually considered a troublesome weed, the dandelion’s leaves are edible if collected early in the spring before they become bitter. The species has long taproots, rosettes of deeply incised lanceolate leaves, and flat flower heads containing bright yellow florets on hollow, stemlike stalks. The root of the common dandelion contains a substance used as a laxative; the root is also roasted and ground as a substitute or adulterant for coffee. The leaves are used for salad greens and potherbs, and the flowers are sometimes used for making wine. The red-seeded dandelion is similar to the common species, but is smaller, with reddish seeds and darker down. A Russian species has some importance as a source of latex.

Scientific classification: Dandelions belong to the family Asteraceae (formerly Compositae). The common dandelion is classified as Taraxacum officinale, the red-seeded dandelion as Taraxacum erythrospermum, and the Russian species that is a source of latex as Taraxacum kok-saghyz.

Foxglove Plant (Digitalis)

The common foxglove is grown for decorative and medicinal purposes. Digitalis, a drug prepared from digitalin a glycoside obtained from the common foxglove, is used in medicine. The flowers contain glycosides (chemicals that affect heartbeat and pulse), which can be extracted from the leaves and used to regulate and strengthen a person’s heartbeat. However, if plant materials containing glycosides are directly consumed by humans, nausea, abdominal pain, diarrhea, and heartbeat and pulse abnormalities can result. If consumed in large enough quantities, glycosides can cause convulsions and death.