Translate the text from Russian into English. Use the list of words below for help

Read the following descriptions of throughput modes used in providing vacuum technologies in customer services. Do different exercises in small groups. Then share your knowledge with the whole group.

Translate the following sentences. Notice the difference in the underlined words.

1) The first piston type vacuum pump was invented by Otto von Guericke, 1602-86, German physicist.

2) Guernica is a Basque town in Northern Spain: bombed and destroyed in 1937 by German planes serving the insurgents in the Spanish civil war. It is also a painting (1937) by Pablo Picasso.

3) The first person to use a vacuum pump to be able to form a glow discharge (plasma) in a “vacuum tube” was M. Faraday in 1838.

4) Faraday 1. Michael, 1791-1867, English physicist and chemist: discoverer of electromagnetic induction. 2. Faraday is a unit of electricity used in electrolysis, equal to 96,500 coulombs.

5) Faraday dark space is the dark region between the negative glow and the positive column in a vacuum tube occurring when the pressure is low [named after Michael Faraday].

6) Edison Thomas Alva, 1) 1847-1931, US inventor, esp. of electrical devices; 2) Edison is a town in central New Jersey.

7) Edison effect is the phenomenon of the flow of electric current when an electrode sealed inside the bulb of an incandescent lamp is connected to the positive terminal of the lamp [named after T.A. Edison].

1. Read the text Canning (консервирование) and put questions to the given answers.

Canning is one of the oldest processes used for the commercial preservation of food. It is based on the principle that a food will be preserved indefinitely if it is heated to the proper temperature for the correct amount of time while sealed in an airtight container. In the canning process, containers made of metal, glass, or sturdy plastic-like materials are filled with food by machines that put exactly the right amount in each container. Mechanical filling is rapid. As many as 12,000 containers, can be filled in one minute.

а) No, it is one of the oldest processes.

b) That a food will be preserved if it is heated to the proper temperature.

c) They are filled by machines.

d) Yes, it is.

e) As many as 12,000 containers.

2. Scan the text Drying or Dehydration (сушка или обезвоживание), define the Tense forms of the verbs and the functions of the Infinitives.

The next form of processing to be commercially exploited was drying, or dehydration. Technically drying refers to leaving food in the sun to reduce moisture content; dehydration is artificial drying. Foods from which most of the water has been removed are protected against spoilage if they are sealed in packages that do not allow moisture to seep in. In dehydration all but about 2 percent of the water in the food is removed. Foods are dehydrated by exposure to a current of heated air or superheated steam. Heat turns the water in the food to steam. The steam is removed by circulating air or by a vacuum pump. Fruits and vegetables, meat, fish, egg, and milk are all sometimes processed by dehydration.

3. Translate the text Freeze-drying (замораживание) in a written form.

A processing method that uses a combination of freezing and dehydration is called freeze-drying. Foods that already have been frozen are placed in a vacuum-tight enclosure and dehydrated under vacuum conditions with careful application of heat. Normally ice melts and becomes water when heat is applied. If more heat is applied, it turns to steam. But in freeze-drying, the ice turns directly to vapor, and there is little chance that microorganisms will grow.

4. Scan the text Fermentation (ферментация). Rewrite the key words suitable for the text retelling.

Food preservation systems in general slow down or stop the growth of microorganisms, but not all microorganisms are harmful. Some, in fact, are commonly used in preservation. In the process known as fermentation, microorganisms convert carbohydrates to acid. Salt, or a brine solution made with salt, is also used. The amount of salt used determines whether or not any organism can grow and what types will grow. Fermented products are left in containers with salt solutions for several weeks in rooms with carefully controlled temperatures. Each group of microorganisms has an optimum temperature for growth, which the processor must maintain so that correct fermentation action will take place.

Fermented foods include pickles made of fruits and vegetables, wine and beer, cheeses, vinegar, and pickled meats.

5. Scan the text Irradiation (иррадиация, облучение). Choose the best summary from the statements below.

The newest process in the commercial preservation of food is called irradiation.

In this method foods are exposed to high-frequency waves generated by a machine. Energy from the waves is transferred to the food, and with the application of very little heat the composition of the food cells changes and microorganisms are destroyed. Because irradiation uses only a minimal amount of heat, flavour and nutrients are retained better than in any other processing method.

A. The irradiation harm to the environment is paid attention to in this text.

B. The text says about the advantage of irradiation process in preserving food.

C. The text shows the irradiation process drawbacks.

Сушильное оборудование. В настоящее время появляются новые компании по обработке пищевых продуктов, а также дерева. Компании сталкиваются с проблемой быстрой и высококачественной сушки пищевых продуктов, и дерева. Для решения этой проблемы используются разные методы и виды сушильных камер: конвективные, микроволновые, аэродинамические, диэлектрические, вакуумные сушильные. Конвективные камеры имеют ряд недостатков – длительный период времени сушки, высокая потребляемая мощность, низкое качество. Вакуумные сушильные камеры и технологии наиболее перспективны. Они обеспечивают отличное качество сушки за короткий период времени, доступны по цене, мобильны. Монтаж и демонтаж сушильных камер производится в течение суток.

1) equipment – 2) face the problem – 3) fast – 4) wood – 5) convective – 6) micro-wave – 7) air-dynamic – 8) dielectric – 9) vacuum drying – 10) drawback – 11) long-drying time – 12) high power consumption – 13) low quality – 14) high cost/expensive – 15) vacuum dry technology – 16) perspective – 17) provide – 18) mobile – 19) mounting – 20) dismantling

20. Remember. There are two kinds of description: A – Non-technical and B – Technical. In the A-type description the writer tries to tell what he feels about something; in the B-type description there is no place for emotions. The purpose of the B-type is to give clear details of measurement and materials so that the reader could draw a sketch from the description. Read the model specifications to a vacuum chamber. Make the descriptions of the vacuum chambers below.

Model: 24 Inch Tube Standard Vacuum Chamber

2.

1.

The standard chamber is a 24 inch Cube, 24" high x 24" deep x 24" wide, a practical production size for use in vacuum degassing of liquids, plastics resins, and epoxies. With optional thermal shelves, these thermal vacuum chambers can be very effective in degassing polymeric mixtures containing silicones, urethanes and epoxies. This chamber is used in many industries where vacuum work is required.

1.	2.
3.

3.

21. Read and say who, what, where, when, why/what for. Whom does vacuum science owe to?

Otto von Guericke was born November 20, 1602 in Magderburg, Germany and died in May 11, 1686. A German physicist, engineer, scientist, natural philosopher and inventor, von Guericke invented the first air pump and used to study vacuums and the role of the air in combustion and respiration. Thus his major scientific achievement was the establishment of the physics of vacuum. His latter pump designs used lever-operated pumping systems. With his experiments Guericke proved that substances were not pulled by a vacuum, but were pushed by the pressure of the surrounding fluids.

In 1663, von Guericke also built the first machine to create an electric spark. Guericke applied the barometer to weather prediction and thus prepared the way for meteorology. His later works focused on electricity, but little is preserved of his results. He invented the first electrostatic generator.

Evangelista Torricelli was born October 15, 1608 in Italy and died October 22, 1647 in Florence. He was a physicist and mathematician who invented the barometer. Inspired by Galileo’s writing, he wrote a treatise on mechanics, which impressed Galileo. In 1641 Torricelli was invited to Florence, where he served the elderly astronomer as secretary and assistant during the last three months of Galileo’s life. Torricelli was then appointed as professor of mathematics at the Florentine Academy. He was deeply involved in the study of pure mathematics. But he was also an experimenter. He filled a four-foot-long glass tube with mercury and inverted the tube into a dish. He observed that some of the mercury did not flow out and that above the mercury in the tube was vacuum. Toriricelli was the first man to create a sustained vacuum. After much observation, he concluded that the variation of the height of the mercury from day to day was caused by changes in the atmospheric pressure.

Follow-up Activities

22. Look through the Introductory, A and B texts again and make notes under the following headings. Then use your notes to talk about any of them.

1. The Basic Vacuum Terms and Notions.

2. History of PVD Coatings.

3. Vacuum Technology Industrial Applications and Prospects.

4. Vacuum Chambers.

5. Throughput Modes in Vacuum Technology Customer Services.

6. Vacuum Scientists.

Дата добавления: 2014-12-26