English Reader For Food Technology 2

A.
upih-Kvaternik
AN ENGLISH READER
FOR FOOD TECHNOLOGY AND BIOTECHNOLOGY
BOOK TWO
FACULTY OF FOOD TECHNOLOGY

AND BIOTECHNOLOGY
UNIVERSITY OF ZAGREB, CROATIA
ENGLISH FOR SPECIFIC PURPOSES ENGLISH
FOR SCIENCE AND TECHNOLOGY
ANDREA UPIH-KVATERNIK
AN ENGLISH READER
FOR FOOD TECHNOLOGY
AND BIOTECHNOLOGY
BOOK TWO
WITH ENGLISH CROATIAN DICTIONARY
REVISED EDITION, 2008
MANUALIA UNIVERSITATIS STUDIORUM ZAGRABIENSIS

Copyright by Andrea upih-Kvaternik, Durieux, 2005
All rights reserved
ISBN 953-188-219-3
A. upih-Kvaternik
AN ENGLISH READER
BOOK TWO
REVIEWERS:
Egon Bauman, PhD
Sunita Bujas, prof.
Shirley Tomlinson, MA, MS

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A. upih-Kvaternik
AN ENGLISH READER
BOOK TWO
PREHRAMBENO-BIOTEHNOLOKI FAKULTET, SVEUILITE U

ZAGREBU
AN ENGLISH READER BOOK BOOK TWO

ZBIRKA RADNIH MATERIJALA S VJEBAMA I ENGLESKOHRVATSKIM STRUNIM RJENIKOM ZA STUDENTE
PREHRAMBENO-BIOTEHNOLOKOG FAKULTETA ,
SVEUILITA U ZAGREBU
Predgovor
Studij pri Prehrambeno-biotehnolokom fakultetu u Zagrebu obuhvaa
dva studija: studij Prehrambena tehnologija, sa smjerovima Prehrambeno
inenjerstvo i Nutricionizam i studij: Biotehnologija, sa smjerovima
Biokemijsko inenjerstvo i Biokemijska mikrobiologija.
Radni materijali u udbeniku An English Reader for Food Technology
and Biotechnology - Book One and Book Two - zbirka su izvornih
tekstova na engleskom jeziku iz raznih polja i podruja znanosti
obuhvaenih studijima i smjerovima pri ovom fakultetu. Materijali su
prilagoeni strukovnim potrebama studenata te njihovom predznanju
opeg engleskog jezika, na koje se nadovezuje terminologija struke.
Veina vjebi nadopunjena je strukovnim glosarom i raznim vrstama
vjebi, od brzog pregleda i razumijevanja cjelovitog teksta, podjele teksta
na smislene cjeline (scanning and skimming), traenja najvanijih rijei ili
reenica u tekstu (key words and key sentences, paragraph topics) itd.
Srukovni vokabular se obrauje na samom tekstu i to na dva naina:
a) iza svakog teksta ispisan je glosar sa strukovnim izrazima koji se
nalaze u danom tekstu
b) od studenata se trai da sami izrade mali glosar vezan na zadani tekst;
time studente potiemo na samostalni rad s dvojezinim i
jednojezinim rjenicima.
c) Svi primjeri i vjebe jezinih, vokabularskih i gramatikih struktura
temelje se i uvjebavaju na samom izvornom engleskom tekstu, tj.
jeziku struke.
d) Obadvije zbirke An English Reader Book One (pisan za studente
prve godine studija) i An English reader Book Two (pisan za studente
druge godine studija) obiluju raznovrsnim materijalima i vjebama.
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A. upih-Kvaternik
AN ENGLISH READER
BOOK TWO
Ovisno o smjeru studija i o razini poznavanja opeg jezika kao i jezika

struke, odabiru se, uz obvezatne materijale, i dodatni materijali, koji se
mogu obraditi na vie naina: frontalno, sa svim studentima, radom u
grupama, i pojedinano sa studentima. Studenti mogu i samostalno
odabrati struni ili znanstveni tekst na izvornom engleskom jeziku, te
ga obraditi i prikazati ostalim studentima i predavau u obliku
seminarskog rada.
Andrea upih-Kvaternik, prof.
vii predava
Prehrambeno-biotehnoloki fakultet,
Sveuilite u Zagrebu,
U Zagrebu, 2008.

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A. upih-Kvaternik
AN ENGLISH READER
BOOK TWO
ZAHVALE
Kao i svaki udbenik, i udbenici An English Reader for Food Technology and
Biotechnology Book One and Book Two sa strukovnim rjenikom, rezultat su
dugotrajnog i ustrajnog rada, od prikupljanja grae, strunih i znanstvenih tekstova na
izvornom engleskom jeziku, preko obrade i prilagodbe tekstova potrebama studenata i
nastave pri Prehrambeno-biotehnolokom fakultetu u Zagrebu, sve do konane
pripreme teksta za tisak.
Takoer je, tijekom izrade ovih udbenika i rjenika, trebalo premostiti razne probleme
terminologije, u nedostatku adekvatnih englesko-hrvatskih strukovnih rjenika. Isto
tako bilo je veoma teko pronai strunjake koji bi bili spremni pomoi pri pisanju
ovakvog udbenika. Naime, veoma je malo profesora engleskog jezika, strunjaka
obrazovanih u smjeru humanistikih znanosti koji bi bili spremni sudjelovati u izradbi
udbenika pisanog za studente prirodnih znanosti. Isto tako teko bilo je pronai
strunjake u prirodnim znanostima s tolikim poznavanjem problematike engleskog
jezika koji bi mogli i htjeli, sa strune strane, pomoi pri ovom radu.
Osobno sam imala veliku sreu i ast jer su mi pri radu na ovom udbeniku pomogle
tri osobe, mislim da slobodno mogu rei, najkompetentnije za ovaku vrstu
interdisciplinarnog rada. Neizmjerno sam im zahvalna na pomoi i podrci tijekom
pisanja ovog udbenika.
Prvo bih se eljela zahvaliti profesorici Suniti Bujas, mojoj mentorici, koja je
utemeljila suvremenu nastavu jezika struke i zacrtala okvire i ciljeve nastave jezika
struke pri Prehrambeno-biotehnolokom fakultetu u Zagrebu. Duboko sam joj zahvalna
na podrci i pomoi.
Od srca zahvaljujem na pomoi profesoru dr. sc. Egonu Baumanu, dugogodinjem
redovitom profesoru pri Prehrambeno-biotehnolokom fakultetu u Zagrebu,
znanstveniku prirodnjaku, koji je istovremeno i jedinstvena hodajua jezina
enciklopedija.
Iskreno zahvaljujem i mr. sc. Shirley Tomlinson, profesorici engleskog jezika u The
English Language Centre u Brightonu, u Velikoj Britaniji. Iako istovremeno izvorni
govornik i profesorica engleskog jezika, zbog rada na ovom udbeniku i sama je
morala duboko uroniti u, i za nju novo, polje vokabulara prirodnih znanosti, kao i
zakonitosti nastave jezika struke.
Zahvaljujem na podrci i pomoi Ministarstvu znanosti Republike Hrvatske, Odboru za
udbenike i skripta Prehrambeno-biotehnolokog fakulteta, Sveuilita u Zagrebu, na
elu s prof. dr. sc. Senadinom Durakoviem i prof. dr. sc. Vladimirom Rapiem.
Zahvaljujem i izdavakoj kui Durieux na korektnom i profesionalnom odnosu.
Posebno zahvaljujem mojem suprugu, Hrvoju upih - Kvaterniku, direktoru firme
Kom-pa Konzalting, d.oo., na velikoj materijalnoj i logistikoj potpori pri izradbi
ovog udbenika.
Andrea upih-Kvaternik,
U Zagrebu, 2008.

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A. upih-Kvaternik
AN ENGLISH READER
BOOK TWO
POSVETA
Piui udbenike "An English Reader Book One and Book Two moj
jedini cilj bio je da mojim studentima pri Prehrambeno-biotehnolokom
fakultetu pribliim struni engleski jezik i da im olakam itanje i
razumijevanje strune i znanstvene literature, kao i pisanje saetaka na
engleskom jeziku, te, openito komuniciranje u svijetu znanosti na
engleskom jeziku. Biti e mi veliko zadovoljstvo ako sam u tome uspjela.
Svim mojim sadanjim I buduim studentima, kojima su ovi udbenici
namijenjeni, elim puno uspjeha u njihovom radu.
Knjige: An English Reader for Food Technology and Biotechnology,
Book One and Book Two posveujem mojim kerkama Ivani i Jani, koje
mojem ivotu daju ljepotu, boje, smisao i snagu.
Andrea upih-Kvaternik
U Zagrebu, 2008.

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A. upih-Kvaternik
AN ENGLISH READER
BOOK TWO
CONTENTS
1. FOOD AND FOOD SCIENCE
..............................10
2. CLASSIFICATION OF SUBSTANCES AS FOODS
.......................13
3. STUDY REVEALS FOREMOST FOODS
...........................16
4. A GUIDE TO THE GROCERY
.............................. 18
5. ORGANIC FOOD
...............................19
6. HYGIENE
...............................23
7. DAIRY CLEANLINESS
...............................25
8. PRINCIPLES OF FOOD PROCESSING AND PRESERVATION
...............................27
9. FOOD PROCESSING
...............................29
10. BREAD
...............................31
11. BREAD MAKING
...............................35
12. TYPES OF BREAD
...............................39
13. PASTA
...............................41
14. CHEESE
...............................42
15. A COMPARISON OF MARGARINE AND BUTTER
...............................46
16. CHANGES IN POWDERED MILK
.49
17. MEAT PRESERVATION
...............................51
18. BENEFICIAL BIOCHEMICAL CHANGES
....................53
19. TO EAT OR NOT TO EAT
...............................55
20. "MAD COW" IN HUMANS
...............................57
21. WINE MAKING - A LEGEND
...............................59
22. WINE PRODUCTION
...............................60
23. BEET SUGAR
...............................63
24. SUGAR
...............................65
25. CANDIES
...............................67
26. CHEWING GUM
...............................68
27. APPLES
...............................69
28. DRYING FRUITS AND VEGETABLES
...............................72
29. DRYING
...............................75
30. FOOD PRESERVATION - STORAGE CONDITIONS
...............................76
31. HPCL DETERMINATION OF CAROTENOIDS IN FRUITS
AND VEGETABLES
...............................77
32. HOW TO SELECT AND STORE VEGETABLES
...........................80
33. THE PRESERVATION OF FOOD
...............................83
34. FOOD PRESERVATION 1
...............................86
...............................88
...............................90
37. PRESERVATIVES
...............................93
38. THE ACTION OF ACIDS AS PRESERVATIVES
...............................96
39. BASIC OPERATIONS IN CANNING
...............................99
40. NUTRITIVE VALUE OF CANNED FOODS
..............................101
41. HOW TO HANDLE OPEN CANNED FOODS
..............................103
42. SPOILAGE OF CANNED FOODS
..............................105
43. PRESSURE CANNING
..............................109
44. FOOD IRRADIATION
..............................112
45. NATURALLY OCCURING TOXICANTS IN FOOD
..............................114
46. MICRO-ORGANISMS AND FOOD SPOILAGE
..............................115
47. FOOD POISONONG
..............................120
48. BOTULISM
..............................121
49. BREAKING THE MOLD
..............................122
50. NON-MICROBIAL CHANGES IN FOOD
..............................124
51. FOOD ADULTERATION
.............................127
52. 50. MISTRUST OF ADDITIVES
..129
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53. DANGER - HOW SAFE IS YOUR FOOD

54. FOOD PRODUCERS "LYING" TO CONSUMERS
55. CODEX ALIMENTARIUS
56. HACCP
57. MILESTONES IN BIOTECHNOLOGY
58. INFLUENCES OF AVAILABILITY OF FOOD
59. GOODBYE SUNSHINE
60. OZONE CRISIS
61. CYCLES WITHIN THE BIOSPHERE
62. MAN AND HIS ENVIRONMENT
63. THE ENVIRONMENTAL BALANCE
64. ECOLOGY 1
65. ECOLOGY 2
66. CHEMICALS THAT POLLUTE THE AIR
67. WATER POLLUTION
68. ECOLOGY OF PESTICIDES
69. CHEMICALS IN CROP PRODUCTION
70. THE GREEN HOME
71. ENVIRONMENT
72. HOW DOES POLLUTION AFFECT OUR WORLD?
.............................133
.............................135
..137
..147
.............................153
.............................155
.............................156
.............................158
.............................162
.............................167
.............................170
.............................173
.............................176
.............................180
.............................182
.............................185
.............................186
.............................191
.............................192
.............................194

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A. upih-Kvaternik
AN ENGLISH READER
BOOK TWO
FOOD AND FOOD SCIENCE

The central region of study, after the raw food has been grown and before it begins to
be digested, is the field of food science, but it cannot be completely separated from
agriculture and medicine. The main activities in food science are concerned with
chemistry, physics and biology which are involved in the preparation of food for
immediate or future use; its processing, preservation from decay and attack by
organisms, and its storage. Finally, there are problems of transporting the raw or
prepared food in a nutritious and palatable state.
Only in the last twenty years has food science become a science in its own right as the
study of the whole field of the properties, preservation and processing of raw foods,
and of the behaviour of the finished food products, although for more than a hundred
years there have been chemical, microbiological, physical, and other scientific
investigations which would today be regarded as food science. The bacteriology of
canning, the chemical composition of foods, how to secure rapid heating and cooling of
liquids such as milk in pasteurization, are a few examples of early investigations.
Food science must continue to be based on the past and future discoveries of the
sciences from which it has come. Like medicine and agriculture, it relies on the
physical sciences: botany, zoology, biochemistry, physiology, bacteriology, biophysics
and nutrition. It must be able to take what is needed from each of these branches and
then fuse them to give the complete picture of the changes occurring in food from
harvest to consumption.
Almost all food components, whether fats, proteins, carbohydrates, minerals, or
vitamins, originate from living tissues. Most foods are chemically extremely complex,
and also vary according to the species, breed or strain, age, and sex, of the organism
involved. The character of foods and the biochemical changes which they undergo are
steadily being discovered by the application of the most modern analytical techniques,
including chromatography, mass spectrometry, and electrophoresis.
GLOSSARY - FOOD AND FOOD SCIENCE
region of study
palatable state
in its own right
finished food products secure rapid heating character of food
undergo changes
decay
canning
investigations
fuse
breed
strain
steadily
consumption
-
podruje prouavanja
jestivo stanje
sam po sebi
gotovi prehrambeni proizvodi
osigurati brzo zagrijavanje
osebine hrane
doivjeti promjene
propadanje, trulenje, odumiranje
konzerviranje
ispitivanja
spojiti
pasmina, vrsta, sorta
soj, vrsta
uporno, neprestano, stalno
potronja

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A. upih-Kvaternik
AN ENGLISH READER
BOOK TWO
EXERCISES
A. Answer the following questions and write the answers into the space
provided:
1. What other sciences is food science connected with?
a.
b.
2. What are the main activities in food science concerned with?
a.
b.
c.
3. Give three examples of early investigations.
a.
b.
c.
4. Name some of the physical sciences food science relies on.
a.
b.
c.
5. Where do almost all food components originate from?
6. Name some of the most modern analytical techniques.
a.
b.
c.
B.
1. Give Croatian equivalents for the following words:
property processing behaviour origin -

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A. upih-Kvaternik
AN ENGLISH READER
BOOK TWO
C.
1. Find all the passive sentences in the text and copy them in the space below. How
many of them can be made active? Try and write them down.
2. Underline all the adjectives in the text.
3. Find all the adverbs and copy them in the space below.
4. Read the words in GLOSSARY again. Determine to which part of
speech each word belongs to. (noun, verb, adjective, adverb, etc.)

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A. upih-Kvaternik
AN ENGLISH READER
BOOK TWO
CLASSIFICATION OF SUBSTANCES AS FOODS

Some components of our diet, which might be assumed to be foods, prove on
examination not to be, whereas others, which might be thought to have no food value,
contribute nutrients to our diet and are therefore properly classified as foods.
The following examples illustrate this:
Salt and pepper, both of which form a part of our diet, are used as condiments, but this
in itself does not qualify them to rank as foods. Salt is a food because, in addition to
being a seasoning agent, it acts as a regulator of body functions, but pepper has no
function except as a flavouring agent and is therefore not a food.
The mineral element iron is classified as a nutrient because it is necessary for the
formation of haemoglobin, which is essential to life because it regulates the flow of
oxygen round the body. Thus, any substance which supplies iron to the diet is a food.
This leads to the curious conclusion that rusty pots should be considered as a food,
because they are a potent source of iron. it has been suggested that much of the high
iron content of curry powder is derived from the iron vessels in which it is prepared.
Tea, coffee and cocoa are all widely used beverages which most people would classify
as foods. The infusion obtained by adding boiling water to tea leaves has little more
nutritional value, however, than the water itself. Tea and coffee are both esteemed on
account of their flavour and mild stimulating action, the latter being due to the presence
of caffeine. They are, in fact, drugs and not foods because they act through the nervous
system and not the digestive system. The nutritional value of a cup of tea or coffee is
almost entirely derived from the milk, sugar, and water which it contains. cocoa, on the
other hand, contains the crushed cocoa bean and is, therefore, a true food because the
nutrients of the bean are present in the beverage.
Alcoholic beverages contain ethyl alcohol. This substance is both a drug and a food
because it affects the nervous system and is also broken down inside the body with the
liberation of energy.
All foods of vegetable origin contain the complex carbohydrate cellulose, yet even
though this is a common component of diet and is a carbohydrate, it has no nutritive
value because the body is unable to utilize it.
GLOSSARY - CLASSIFICATION OF SUBSTANCES AS FOODS
assume, v.
nutrient, n.
pepper, n.
condiment, n.
rank, v.
seasoning agent
flavouring agent
curious, adj.
rusty, adj.
rust, n.
pot, n.
pretpostaviti
hranjiva tvar; sastojak
papar
zain, mirodija
svrstati
zain
zain
udan
hrav
hra
lonac

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12
A. upih-Kvaternik
potent, adj.
vessel, n.
beverage, n.
infusion, n.
nutritional value
esteem, v.
caffeine, n.
digestive system
nervous system
derive, v.
crush, v.
affect, v.
origin, n.
AN ENGLISH READER
BOOK TWO
jak, snaan
posuda
napitak
otopina
hranjiiva vrijednost
cijeniti, procijeniti
kofein
probavni sustav
ivani sustav
proizai, proistei
zdrobiti, mrviti, samljeti
djelovati na
podrijetlo
EXERCISES
A. Read the passage again and then answer the following questions:
1. How would you define food?
2. What are condiments, flavouring agents and seasoning agents?
3. What is the difference in nutritive value between salt and pepper?
4. Should we eat rusty pots to get more iron in our diet? Why?
5. Are tea, coffee and cocoa foods or not? What is the difference
among them?
6. Are alcoholic beverages food or not?
7. What is cellulose?
B. Say whether the following components in our diet are food. Explain
why.
salt pepper iron tea coffee cocoa alcoholic beverages carbohydrates cellulose C. Underline all the modal forms and make a list.
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A. upih-Kvaternik
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BOOK TWO
D. Translate into Croatian:

it might be assumed it might be thought to it acts as it has been suggested -

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BOOK TWO
Control text. Translate the following text in Croatian.
STUDY REVEALS FOREMOST FOODS

Researchers in the US have found that the most frequently consumed foods are coffee
and tea, followed by bread. Hamburger is the most frequently consumed meat, lettuce
the most frequently consumed vegetable, and orange juice is tops as far as fruit
products are concerned.
When the researchers examined the major sources of fat in the American diet, they
found that hamburger was the largest contributor. In fact, if all foods containing beef
are considered together, beef is the source of over 15 percent of the total fat they
consume. Hot dogs and lunch meats are the second leading source of fat, followed
closely by whole milk and pastries.
TOP U.S. CALORIE SOURCES
Rank
Percent of Total Calories
1 White bread, rolls, crackers

2 doughnuts, cookies, cakes
3 Alcoholic beverages
4 Whole milk, whole milk beverages
5 Hamburgers, cheeseburgers, meat loaf
6 Beef steaks, roasts
7 Regular soft drinks
8 Hot dogs, ham, lunch meats
9 Eggs
10 French fries, fried potatoes
9.6
5.7
5.7
4.7
4.4
4.1
3.6
3.2
2.5
2.5
GLOSSARY - STUDY REVEALS FOREMOST FOODS

roll, n.
cracker, n.
doughnut, n.
cookies, n.
cake, n.
meat loaf, n.
soft drink
lunch meat
French fries
fried potatoes
krui; emlja
kreker
utipak
kolai; keks
kola; torta
mesna okruglica
bezalkoholno pie
mesni naresci
pommes frites (krumpir peen u obliku tapia)
peeni krumpir
EXERCISES
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A. upih-Kvaternik
AN ENGLISH READER
BOOK TWO
A. Answer the following questions:

1. How healthy is the most frequently consumed food in U.S.?
2. What do you think are the most frequently consumed foods in
Croatia?
3. Do you think people in Croatia eat healthy food?
4. Which food do you eat most frequently? Is it healthy?
B. Write an essay on healthy food. Offer your opinion, but also add the facts that you
have learned about the issue!

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A. upih-Kvaternik
AN ENGLISH READER
BOOK TWO
Control text
Translate the text using your dictionaries and making your own glossary:
A GUIDE TO THE GROCERY

Keep eating fruits and vegetables, but be careful - and wash your hands!
If it isn't poisoned Chilean grapes or tainted Arkansas chickens, then it's dioxin in milk
or chemicals on apples. Eating is beginning to seem like a hazardous enterprise, and
there are indeed real risks out there. The pantry has become a cost-benefit game. Here's
how to play.
Don't believe all the scare stories. Look for evidence, look for numbers -actual
illnesses, quantified cancer risks - and beware of terms like "trivial":
What may be a small risk to industry is unacceptable to an individual. Then, understand
the numbers. The average American has a one in four chance of getting cancer. A new
prediction of 6,000 excess cancers in today's pre-schoolers seems like a horrible toll,
but for each kid, it's equivalent to an increase in risk from 25 to 25.025 percent.
Consider the benefits. Skim milk that may have tiny traces of dioxin also provides
protein, calcium and vitamin D.
The biggest food risk - microbial contamination - kills thousands each year but can be
avoided with better cleanliness. Another high risk is poor diet, such as one high in fat
or salt. Here is Newsweek's guide to the grocery.
Fruits and Vegetables
Farmers apply hundreds of chemicals every year to control weeds, fungi or insects on
produce. What's deadly to a corn borer may not be exactly healthy to people. The
Environmental Protection Agency says pesticide residues pose the third highest threat
of environmentally induced cancer, behind cigarettes and radon. Many pesticides were
approved for use decades before researchers had good tests of their toxicity, and many
still remain on the market.
GLOSSARY - A GUIDE TO THE GROCERY

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ORGANIC FOOD
Organic food is grown without the use of chemicals fertilizers, pesticides and
herbicides. Only fertilizers derived from animals or plants are permitted. Indeed, the
term is now used to include animals reared without antibiotics or hormones and foods
prepared without the addition of synthetic colors, flavors or preservatives which have
undergone the minimum of refining.
Organic farming aims to find a balance between changing the environment to fit the
crops and adapting farming methods to fit the natural environment. The long-term
health of the soil is vital to the whole concept of organic farming and the end product is
uncontaminated, healthy food. There are four elements to organic farming:
1. Only plant and animal composts are used as a source of soil
nutrients.
2. Crop rotation is used to keep the number of pests, plant diseases
and weeds down.
3. Pests are controlled naturally rather than by hazardous or persistent
pesticides.
4. Farm animals are treated with real concern for their well-being. There
is no supplementation of their feed with growth promoters, antibiotics
or hormones, etc.
This type of growing system avoids most of the problems of environmental destruction
and food contamination. There is no such thing as "guaranteed pesticide-free" produce,
but organically grown food contains considerably less than the more conventionally
produced foodstuffs. Similarly, organically grown food cannot be pollutant-free.
Generally organically grown food will:
- have fewer pesticide residues
- have lower nitrate levels
- contain less water
- be free from artificial additives
- be less processed than conventional food.
Nutritionally, there is probably little difference between organically produced food and
more traditional food. Nutrients are present not to make them useful foodstuffs but
because the plant needs them for optimum growth.
GLOSSARY - ORGANIC FOOD
organic food
zdravo uzgojena hrana
fertilizer, n.
umjetno gnojivo
pesticide, n.
pesticid
herbicide, n.
herbicid
derive, v.
izvesti, proizvesti, dobiti
permit, v.
dozvoliti
term, n.
termin, izraz
rear, v.
uzgojiti, podii, uzgajati
addition, n.
dodatak, dodavanje, primjesa
flavour, n. (BrE) - flavor, n. - (AmE) - okus, aroma
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BOOK TWO
preservative, n.
refine, v.
environment, n.
long-term, adj.
health, n.
contaminate, v.
uncontaminated, adj.
healthy, adj.
compost, n.
soil, n.
nutrient, n.
crop, b.
pest, n.
disease, n.
weeds, n.
hazardous, adj.
persistent, adj.
treat, v.
well-being
supplementation, n.
feed, n.
contamination, n.
produce, n.
product, n.
foodstuffs, n.
pollutant, n.
pollutant-free
residue, n.
free from
artificial, adj.
additive, n.
konzervans
proistiti, proiavati, rafinirati
okoli
dugoroan, dugotrajan
zdravlje
zagaditi, oneistiti
nezagaen
zdrav
kompost
tlo
hranjiva tvar, hrana, nutrient
usjev
nametnik
bolest
korov
opasan
ustrajan, trajan, dugotrajan, tvrdokoran
tretirati, postupati sa
zdravlje, dobro stanje
nadomjetanje, zamjena, dodavanje
stona hrana
zagaenje, kontaminacija, kontaminiranost
proizvod, prinos
proizvod, rezultat
hrana
zagaiva
slobodan od, bez zagaivaa, potpuno
nezagaen
ostatak, talog
osloboen; bez
umjetan
dodatak
EXERCISES
A.
1. Translate the following terms.
-organic food -chemical fertilizers -pesticides-herbicides -synthetic colours -flavours -preservatives -organic farming -crops MANUALIA UNIVERSITATIS STUDIORUM ZAGRABIENSIS
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AN ENGLISH READER
BOOK TWO
-long-term health of the soil -the end product -uncontaminated -healthy food -soil nutrients -crop rotation -pests -plant diseases -weeds -supplementation -feed -growth promoters -environmental destruction -food contamination -pesticide-free -produce -product -conventionally produced -foodstuffs -pollutant-free -pesticide residues -nitrate levels 2. Translate the following verbal forms:
-(food) is grown -(fertilizers) derived-(animals) reared -(foods) prepared -(flavours which) have undergone... -(methods) to fit the crops -organically grown food B. Text analysis.
1. Find the definition of organic food and copy it in the space below.
2. List the differences between organically and traditionally grown food.
3. If there is no such thing as "guaranteed pesticide - free" produce,
what makes organically grown food healthier than traditionally grown
food.
4. What is the difference between organically and traditionally grown
food?
5. What do you think about organic food?

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AN ENGLISH READER
BOOK TWO
GRAMMAR REVISION
A.
1. Find three sentences in passive form and copy them.
2. Find three participial clauses and copy them.

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AN ENGLISH READER
BOOK TWO
HYGIENE
Hygienic conditions of manufacture are an essential part of good food processing.
Both, the design of the factory and the way it is maintained can affect hygiene. A clean,
bright building is much more suitable to hygienic working than a dark and a grimy one.
In addition some features of design have a direct influence on hygiene. the cooling
water used to reduce the multiplication of bacteria in a cooked product will itself
become a source of contamination unless good floor drainage removes this danger.
Inadequate cold storage space may mean that some products are left out in a warm
atmosphere for long periods, giving ideal conditions for bacterial growth.
Human beings always carry bacteria which may be transferred to the food. Regular
washing of hands and arms, clean working clothes, and a minimum of direct handling
of food reduce the chances of infection. No one must be allowed to work when
suffering from boils or open cuts on the hands.
There are two categories of equipment. There are small items, such as knives and
containers, which are easily cleaned in a solution of sodium hypochlorite. In many
cases automatic washing machines are used, which spray jets of water over the
equipment and then dry it in hot air.
Larger equipment is generally immobile. cleaning in this case depends on design. Most
machines can be stripped down to their component parts, each one of which can be
cleaned in a sterilizing solution. They are designed so that both the stripping down and
refitting can be done speedily and are usually made of stainless steel.
GLOSSARY - HYGIENE
design, n.
maintain, v.
grimy, adj.
features of design
contamination, n.
floor drainage
inadequate, adj.
cold storage
boil, n.
equipment, n.
jet, n.
immobile, adj.
strip down, v.
component part
konstrukcija
odravati
aav, prljav
karakteristike konstrukcije
zagaenje
podna drenaa
koji ne odgovara
skladite (na hladnom)
ir
oprema
mlaz
nepokretan
rastaviti
sastavni dio
EXERCISES
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AN ENGLISH READER
BOOK TWO
A. Fill in the missing words:

NOUN
ADJECTIVE
condition
esential
hygiene
clean
bright
dark
influence
bacterium
danger
atmosphere
period
clean
category
B. Fill in the missing words:
NOUN
VERB
manufacture
processing
maintain
affect
influence
multiplication
product
contamination
remove
storage
mean
growth
handling
reduce
cut
container
clean
spray
sterilize
design
C. 1. Find all the passive forms and list them below.
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AN ENGLISH READER
BOOK TWO
2. Find all the modal verbs and list them below.
DAIRY CLEANLINESS
The importance of safety and cleanliness in the production of milk has been
increasingly stressed with the advent of bacteriological control over milk supplies.
While surgical sterility in dairy apparatus is not practicable, physical cleanliness is
essential and its attainment requires not only diligent but also intelligent care in
cleaning all equipment in which milk is collected, refrigerated, transported,
pasteurized, or stored. It also needs an understanding of detergents themselves if one is
to carry out this important function with efficiency and economy.
The use of proper detergents depends on a number of factors, among which are the
following:
1. Physical and chemical character of the "dirts" to be removed.
2. Hardness of chemical quality of water used for washing.
3. Possible corrosive effects of detergents on metals.
4. Temperature conditions under which detergent is used.
The "dirts" that dairy detergents are normally expected to remove, or prepare for
removal by subsequent mechanical processes, are:
a. Particles of milk solids held to surfaces by oily or greasy binders. This type of
uncleanliness involves emulsion of the oily or greasy binder of milk fat.
b. Milk solids held by adsorption to surfaces, which require adsorption of the "dirt" or
milk solids by the detergent.
c. So-called milk-stone deposits (calcium phosphate and protein) accumulated on
surfaces subjected to intense heat application. This type of deposit should be combated
by preventive methods through proper use of detergents.
EXERCISES
A. Scan the text first. Then read the text again and, consulting your
dictionaries, write your own glossary. Pay special attention to the words
listed. Add more words to the list. After doing this translate the text
into Croatian.
GLOSSARY - DAIRY CLEANLINESS
cleanliness, n. advent, n. milk supplies surgical sterility practicable, adj. attainment, n. diligent, adj. binder, n. milk-stone, n. MANUALIA UNIVERSITATIS STUDIORUM ZAGRABIENSIS
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AN ENGLISH READER
BOOK TWO
deposit, n. combat, v. B. Note the following phrase in passive form:

1. The importance of safety and cleanliness in the production of milk
has been increasingly stressed with the advent of bacteriological control....
2. Transform the sentence into active.
C. Say where diligent and intelligent care is most important with dairy
cleanliness?
D. Which are the factors the use of proper detergents depends on?
E. Underline all the participles and make a list in the space below.

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A. upih-Kvaternik
AN ENGLISH READER
BOOK TWO
PRINCIPLES OF FOOD PROCESSING AND PRESERVATION

1. The raw foods are not inert, and unless we do something about, they
will deteriorate through the action of micro-organisms or of the native
enzymes in the food.
2. The processes of spoilage take place by a series of reactions, the
great majority of which are catalysed by enzymes in the food or in
micro-organisms.
3. A large proportion of the reactions, particularly in the earlier stages, are hydrolytic or
oxidative.
Food preservation, to be successful, must either stop these reactions or
greatly reduce the rate at which they occur. The rate of a reaction
can be reduced by:
1. Removing or excluding the reactant
2. Removing or inactivating the catalyst (or micro-organisms)
3. Lowering the temperature
4. Altering the reaction system
How can this be achieved?
1. In order to remove or exclude a reactant we can:
a) exclude or remove oxygen
b) exclude or remove water (to prevent hydrolytic reactions)
c) adjust pH to reduce H+ or OH- concentration
2. In order to remove or inactivate the catalyst or micro-organisms we can:
a) heat
b) add an enzyme or microbial inhibitor
c) adjust pH to a region where enzymes or micro-organisms are
inactive
d) prevent micro-organisms from entering the system (i.e. establish
aseptic conditions)
In order to lower the temperature we can:
a) cool
b) freeze
In order to alter the reaction system we can:
a) remove solvent and change to the solid phase, i.e. dry or freeze
b) change the ionic concentration of the solution, for example by
adding salt
c) add a competitive reactant, for example an antioxidant which will
compete with the substrate for any oxygen in or entering the system.
GLOSSARY - PRINCIPLES OF FOOD PROCESSING AND PRESERVATION
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BOOK TWO
food processing
food conservation
establish conditions
spoilage, n.
inhibitor, n.
deteriorate, v.
substrate, n.
alter, v.
adjust, v.
prerada hrane
konzerviranje hrane
stvoriti uvjete
kvarenje
inhibitor, sredstvo za usporavanje ili
sprijeavanje rasta ili aktivnosti
kvariti se
substrat
promijeniti
prilagoditi, podesiti
EXERCISES
A. Read the text carefully and make questions for the answers provided.
1. Because of the action of micro-organisms.
2. By a series of reactions.
3. Hydrolytic or oxydative.
4. By removing or excluding oxygen.
5. By lowering the temperature.
1.
2.
3.
4.
5.
B. Pair figures with letters to get logical sentences
1. In order to remove a reactant we can...
2. In order to inactivate a catalyst we can...
3. The rate of reaction can be reduced by...
4. In order to lower the temperature...
5. In order to alter the reaction system we can....
a) lower the temperature.
b) we can cool.
c) exclude or remove water.
d) add a competitive reactant.
e) prevent micro-organisms from entering the system.

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AN ENGLISH READER
BOOK TWO
FOOD PROCESSING
In processes such as cooking or baking, we are first of all concerned with promoting
wanted reactions, rather than stopping the undesirable ones. We increase the rate of
certain reactions, usually by heating.
Food technology is not such a simple matter as merely identifying and controlling
single reactions. For example, if an undesirable reaction is enzymatic, practically every
method of reducing the rate of reaction will reduce the rate of all other reactions in the
food, some of which may be desirable.
Some of the methods of controlling reactions affect the reaction system in more than
one way.
Freezing, for example, lowers the temperature, removes water, and converts the system
to the solid phase; all these effects act in the same direction.
On the other hand, the first effect of heat is to increase the rate of reaction, although it
is rapidly counteracted in biological reactions by the thermal destruction of enzymes or
micro-organisms.
Cooking (i.e. heating) is primarily intended to increase palatability but it also gives
some degree of preservation. Anything one does to food normally affects more than
one of the factors which make up quality, that is, color, flavor, texture, appearance,
palatability, and wholesomeness. It is very difficult to alter the texture without altering
the color and flavor as well. At the same time, the process is rarely completely
beneficial; for example, canning overcooks, irradiation sterilization produces "off"
flavor, and attempts to improve the color of green vegetables by pH control also causes
undesirable texture changes.
One has to improve quality, rather than a single factor.
GLOSSARY - FOOD PROCESSING
cook, v.
bake, v.
to be concerned with
promote, v.
increase, v.
rate, n.
undesirable, adj.
reduce, v.
desirable, ad.
freeze, v.
lower, v.
remove, v.
convert, v.
rapidly, adv.
counteract, v.
thermal, adj.
destruction, n.
palatability, n.
kuhati, ukuhavati
pei
baviti se, zanimati se, brinuti se
istai, naglasiti
poveati, poveavati, uveati
brzina
neeljen, nepoeljan
smanjiti, reducirati, umanjiti
eljen, poeljan
smrznuti, zamrznuti, zamrzavati
sniziti, umanjiti, spustiti
ukloniti, maknuti
pretvoriti, prevesti
brzo
djelovati protivno, suzbijati, ometati, sprijeiti
toplinski, termalni
unitenje, unitavanje, destrukcija
jestivost, probavljivost

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A. upih-Kvaternik
preservation, n.
texture, n.
wholesomeness, n.
alter, v.
beneficial, adj.
can, v.
AN ENGLISH READER
BOOK TWO
konzerviranje
tekstura, struktura
cjelovitost
promijeniti, izmijeniti
koristan, blagotvoran
konzervirati
EXERCISES
A. 1. Read the passage again and translate it into Croatian.
B. 1. Say which processes in food technology are mentioned in the
passage.
2. What is the aim of food processing?
3. What are the problems we have to keep in mind in food processing?
C. 1. Underline all the gerunds in the passage and make a list in the
space below.
2. It has already been mentioned that an ending -able of an
adjective expresses the ability to do something. Likewise the ending
- less expresses the opposite - the absence of an ability.
Find in the passage all the adjectives ending in -able and find or
write down their opposites ending in -less.
-ABLE
-LESS

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A. upih-Kvaternik
AN ENGLISH READER
BOOK TWO
BREAD
The manufacture of a high-grade bread requires the use of raw materials of the highest
quality. Flour, salt, water, and yeast are the primary requisites for the most ordinary
kinds of wheat bread. Sugar, shortening, malt extract, milk, mineral salts, and other
ingredients may also be used.
The largest single component of bread is flour, and for this reason the choice of a
proper flour is of considerable importance. The characteristics of any particular lot of
flour are dependent on the type of wheat from which it was made, and the chemical and
physical properties of that type of wheat. In general, not one type of wheat possesses all
the desirable characteristics, so various varieties of wheat are blended in different
proportions in order obtain the best results.
The dough made from flour, water and other ingredients of bread becomes a colloidal
mass consisting of particles of starch and protein which have thin layers or surface
films of water covering them, the water thus forming a continuous phase. It is believed
that the gluten component also forms a second continuous phase. The use of shortening
agents causes fat adsorption at the interfaces, thus lessening the cohesion otherwise
existing between particles. The reactions which may occur in dough between the
various particles in these systems is dependent on the enzyme present in the flour and
the yeast, the size and character of the protein and starch particles, temperature
conditions, pH, the fermentation by yeast and gas evolution, the amount of sugar
available, the presence of inorganic salts, and other factors.
In order to have the best product, laboratory-scale baking experiments are continuously
carried out, to determine what seem to be the optimum proportions of ingredients to
use for each variety of products, as well as the best methods for utilizing the different
wheats available, since the latter vary from season to season.
The making of bread is, therefore, much more than the mixing and baking of the
various ingredients which are used. One very important function in the making of bread
is to create a dough which will rise properly, one in which the yeast, when thoroughly
incorporated, will be able to carry on its fermentation activities rapidly with the
evolution of considerable quantities of carbon dioxide gas.
This carbon dioxide gas is invaluable to the baker because it is normally trapped in the
glutinous dough in small bubbles and thus assists in lightening the entire mass. If the
carbon dioxide were allowed to escape, the bread would be compact, tough and heavy.
Certain flours low in gluten content lack the ability to retain sufficiently the carbon
dioxide evolved by the yeast. As a result, they are not desirable for bread making,
unless mixed with other flours which have a higher gluten content. This indicates the
necessity of blending various flours to combine in correct proportions those which have
different properties.
The various operations in the making of bread may be outlined in the following
manner:
1. Sifting the flour
2. Mixing the dough
3. Fermenting and conditioning the dough in troughs.
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AN ENGLISH READER
BOOK TWO
4. Dividing the dough

5. Rounding up the dough
6. Short proving in the pan
7. Panning
8. Proving in the pan
9. Baking
10. Cooling
11. Slicing
12. Wrapping
Sifting serves to remove foreign material, such as lint, husks, or bits of foreign matter
which are present in the flour by accident. It also aerates the flour and lightens by
breaking up lumps and at the same time tends to make the flour more uniform in
character.
Weighing is an important part of the process because in order to get uniform results it
is necessary to have accuracy in the proportion of the various ingredients used.
Inaccuracy means inefficiency, and inefficiency means waste.
GLOSSARY - BREAD
high-grade, adj.
require, v.
raw materials
flour, n.
yeast, n.
ordinary, adj.
wheat, n.
shortening agent
malt, n.
ingredient, n.
considerable, adj.
blend, n.
blend, v.
dough, n.
starch, n.
film, n.
interface, n.
bubble, n.
sifting, n.
conditioning, n.
trough, n.
panning, n.
proofing, n.
baking, n.
slicing, n.
visokokvalitetan
zahtijevati; trebati
sirovine
brano
kvasac
obian
penica; penino brano
praak za pecivo
slad
sastojak
znaajan
smjesa, mjeavina
zamijesiti; nainiti smjesu
tijesto
krob
tanki sloj, film
meuprostor
mjehuri
prosijavanje
kondicioniranje; (dovoenje proizvoda do
propisanih normi kvalitete)
oblik
oblaganje; paniranje
zatiivanje; impregnacija; provjera
peenje
rezanje

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A. upih-Kvaternik
wrapping, n.
lint, n.
husk, n.
aerate, v.
lump, n.
uniform, adj.
weighing, n.
accuracy, n.
inaccuracy, n.
ineficiency, n.
waste, n.
baking soda
AN ENGLISH READER
BOOK TWO
pakiranje
lan
ljuska
izloiti djelovanju zraka; prozraiti
grumen; grudica
jedinstven, ujednaen
vaganje
preciznost; tonost
nepreciznost; netonost
nedjelotvornost, nesposobnost;
otpad; teta; rasipanje
soda bikarbona
EXERCISES
A.
1. Read the passage again and number the paragraphs.
2. Write a key word or a topic sentence for each paragraph.
3. Describe the process of making bread.
B.
1. Paragraph 1. Underline all the Present Simple forms and make a list.
2. Paragraph 2. Underline all the adjectives and make a list.
3. Paragraphs 3 and 4. Underline all passive forms and copy them.
4. Paragraph 5. Find all the Future Simple forms and copy them.
5. Paragraph 6. Find two examples of conditional clauses and copy
them in the space below.
6. Paragraphs 7 and 8. Copy all the -ing forms. Classify them in the
space below:

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A. upih-Kvaternik
GERUND
AN ENGLISH READER
BOOK TWO
PRESENT PARTICIPLE
PART OF A VERBAL FORM

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AN ENGLISH READER
BOOK TWO
BREAD MAKING
The starting point of baking is dough, a mixture of flour and water. Wheat flour
contains amylases which are capable of hydrolysing the amylase and amylopectic
starch. Hydrolysis does not occur to any significant extent in dry flour. It begins
immediately a dough is made. The most important product of hydrolysis is maltose, a
disaccharide.
When a dough is heated, the physical form of the starch is greatly changed. The starch
in flour is contained in granules which form a suspension in water but do not dissolve.
The starch granules take up 25 to 30 per cent of water but this has little effect on the
structure of the granule, and is reversible if the granules are dried again. On heating to
a temperature which will vary according to the type of starch, the granules suddenly
swell and take up a large amount of water. The granules change in appearance, and
soluble starch molecules begin to leak out of the granules. On further heating the
suspension becomes more translucent and more viscous, the granule becomes
enormous and ruptures, releasing more free starch. The viscosity decreases on further
cooking but increases again on cooling. Gelatinized starch is much more readily
hydrolysed by the starch splitting enzymes in the human digestive system.
A type of bread, known as unleavened bread, can be made by baking the simple flourwater mixture. This is the forerunner of modern bread, and lacks the honeycomb
structure which gives modern bread its lightness. This structure is obtained by
generating a multitude of small pockets of carbon dioxide throughout its bulk. The
carbon dioxide is produced before the bread is baked and while it is still an elastic
dough.
The oldest and most important method of aeration of the dough is fermentation. Yeast
is added to the dough and converts the sugars naturally present in the flour, and the
maltose made available by the action of the amylases, into glucose and, by the
fermentation systems, into alcohol and carbon dioxide. The carbon dioxide aerates the
dough while the alcohol is driven off during baking.
The proteins contained in flour form an elastic complex called gluten when the flour is
kneaded with water. Gluten forms an interconnected network which contains the
carbon dioxide within the loaf. When the bread is baked the carbon dioxide expands,
the starch gelatinizes, and the gluten coagulates to produce a more or less rigid loaf.
Salt is also added to the dough for making bread. It influences the rate at which
fermentation takes place and enables the baker to control the developments of the
dough. In addition, it has a strengthening and toughening action on the gluten, possibly
due to its inhibiting action on protein-splitting enzymes which, in the absence of salt,
would cause a certain amount of degradation of the gluten.
All the ingredients are mixed thoroughly until a homogeneous dough is obtained. The
dough is then allowed to ferment for about one hour at about 25o C. The dough is then
thoroughly kneaded to expel some of the carbon dioxide and to bring the yeast cells
into contact with more nutrient. It is then allowed to ferment for a further period during
which the kneading process may be repeated. After fermentation the dough is divided
into loaves. Much of the gas is expelled during this moulding process, and after being
placed on baking sheets the dough is allowed a further short period of fermentation so
that it may once again become inflated with carbon dioxide.
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BOOK TWO
Bread is baked at 120o C for 30 to 50 minutes depending on the size of the loaf. During
baking the dough first expands rapidly because the pockets of carbon dioxide in the
loaf expand as temperature increases. At first there may also be some slight increase in
the activity of the yeast resulting in increased gas production, but this diminishes as the
temperature increases, until a temperature of about 55o C the yeast is killed and
fermentation ceases. As the temperature increases, the water present causes the starch
grains to swell and gelatinize, and during this period the starch probably extracts some
water from the gluten. Hot gluten is soft and devoid of its characteristic elasticity, and
gelatinized starch now supports the structure of the loaf.
The gluten begins to coagulate at about 75o C and the coagulation continues slowly to
the end of the baking period. The temperature of the interior of the loaf never exceeds
the boiling point of water, despite the high temperature of the oven. Water and much of
the carbon dioxide and alcohol formed during fermentation escape during baking.
GLOSSARY - BREAD MAKING
deliberate, adj.
dough, n.
significant, adj.
reversible, adj.
swell, v.
rupture, n.
unleavened, adj.
forerunner, n.
honeycomb structure
knead, v.
tough, adj.
rigid, adj.
devoid of
namjeran, planiran
tijesto
znaajan, vaan
koji ima i obrnuto djelovanje; koji se dade i
preokrenuti (smjer)
nabubriti
posjekotina; puknuti
mijean bez kvasca
prethodnik
struktura slina sau meda
mijesiti
ilav
krut; tvrd
bez; lien
EXERCISES
A.
1. Consulting your dictionaries translate the following words:
wheat flour amylase hydrolysing amylopectin starch granules maltose granules viscous MANUALIA UNIVERSITATIS STUDIORUM ZAGRABIENSIS
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AN ENGLISH READER
BOOK TWO
viscosity aeration gluten coagulate loaf strengthening and toughening moulding process 2. Number the paragraphs. Find the key word/s or topic sentences for
each paragraph and write them down on the lines below. Then rewrite the text in shortened form in your own words.
1.___________________________________________________________________
2.___________________________________________________________________
3.___________________________________________________________________
4.___________________________________________________________________
5.___________________________________________________________________
6.___________________________________________________________________
7.___________________________________________________________________
B. GRAMMAR EXERCISES
1. Paragraph 1. Find a superlative form and write it down.
2. Paragraph 2. Find all the passive forms in the paragraph and write
them down.
3. Paragraph 2. Find all the participles and write them down. Explain
their function.
4. Paragraph 3. Rephrase the sentence bellow, while keeping the same
meaning of the sentence:
A type of bread, known as unleavened bread, can be made by baking the simple flour
mixture.
5. Paragraph 4. Find all the passive forms.

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6. Paragraph 5. Copy all the verbal forms.

7. Paragraph 6. Copy all the verbal forms.
8. Paragraph 7. Copy all the -ing forms.
C. Translate into Croatian:
One change which accompanies bread making occurs very widely in cooked foods and
this is the brown color which forms on the outside of a loaf. In bread and pastry making
this color change is pleasant so long as it only occurs on the outside of the bread or
pastry. In other foods such as cooked green vegetables the browning reaction is highly
undesirable.
D. Translate into English:

U poetku moe doi do laganog porasta aktivnosti kvasca. Ta aktivnost se smanjuje
kako raste temperatura, i konano, pri temperaturi od 55o C fermentacija prestaje.

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TYPES OF BREAD
White bread
Composed of dough, made from flour, yeast and

water and subsequently baked. May contain a fairly
wide range of added ingredients including salt, fats,
sugar, milk, and milk products, rice and soya flour,
wheat germ, oats, enzyme-active preparations,
bleachers and improvers, preservatives, emulsifiers
and stabilizers.
Brown bread
As white bread but must contain not less than 0.6

per cent fibre and may be colored by caramel.
Wholemeal bread
Made from flour obtained by grinding up the whole

of the wheat ear (berry) - including the bran and germ.
No bleach or improver may be used.
Wheatgerm bread
Contains at least 10 per cent processed wheat

germ. Characteristic flavor.
Malt bread
Contains 5-15 per cent ground malt or malt

extract. Darker in color and sweeter than ordinary
bread. Rather sticky in texture.
Milk bread
Contains at least 6 per cent whole milk solids.
Skimmed milk bread
Contains at least 6 per cent skimmed milk solids.
Butter bread
Contains at least 6 per cent added milk fat.
Protein bread
Contains at least 22 per cent protein.
Starch reduced bread
Contains not less than 50 per cent carbohydrate.
GLOSSARY - TYPES OF BREAD

wheat germ oats, n.
bleacher, n. improver, n. preservative, n.fibre, n.
wheat ear (berry)bran, n.
skimmed milk brown bread EXERCISES
klice penice
zob
otopina za bijeljenje
sredstvo za poboljanje okusa/kakvoe
konzervans
celulozno vlakno (balast); neprobavljivi dio hrane
zrno penice
mekinje, posije
obrano mlijeko
kruh od raenog brana ; crni kruh

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A. Read the text again and translate into Croatian. Pay attention to
phrases such as:
not less than
at least, etc.
B. Translate into English:
1. Raeni kruh mora imati najmanje 0.6 % celuloznog balasta.
2. Bijelom kruhu mogu se dodavati konzervansi, zob i ostala sredstva za
poboljanje kakvoe. Nikad ne upotrebljavajte sredstva za bijeljenje.
Control text
A. Translate the text using your dictionaries and writing your own glossary:
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PASTA
According to a long-lived legend, noodles were first invented in China and then
introduced to Italy by the traveller Marco Polo. There is no doubt that the Chinese had
noodles by the first century AD, and special noodle shops became popular sometime
during the Sung dynasty, from 960 to 1280. One early Chinese writer on the subject
remarked that the common people invented noodles but learned the best ways to
prepare them from foreigners; an indication that the food may have been invented
independently by several peoples. In fact, there is good evidence that both India and
China and the Middle East had known noodles at least by 1200 and probably long
before.
GLOSSARY:
B. Underline all the verbs, copy them in the space below and classify them according
to the verbal forms.

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CHEESE
Although there are more than four hundred different kinds of cheese the basic
principles which govern their manufacture are the same.
Milk is coagulated and the solid formed is cut into small pieces to allow the whey to
drain off. The solid curd is dried, salt is added and the cheese pressed or moulded and
allowed to ripen.
The essence of cheese-making is the coagulation of milk and its conversion from a
colloidal dispersion into a gel known as curds, and the subsequent release of water in
the form of whey.
The loss of moisture from a gel is known as syneresis and results in a fall in water
content from 87 per cent in milk to less than 40 per cent in mature cheese. The control
of this water loss constitutes a major part of the art of cheese making.
The rate at which water is lost depends upon three factors, namely temperature, pH and
the way the curd is cut, and in practice all three are controlled so as to give rapid
syneresis.
Reduction of water content is most important as it determines the hardness and keeping
quality of the cheese.
The chemical changes which occur during maturing of cheese are still not completely
understood but are certainly brought about by enzymes. Lactic acid bacteria thrive in
the immature acid cheese and the enzymes present in them bring about a number of
chemical reactions which are responsible for the development of flavor and aroma.
A week after manufacture is started all the lactose has disappeared, having been
converted into lactic acid. Apart from lactose breakdown, maturing mainly involves
breakdown of protein and fat. Protein is broken down by enzymatic hydrolysis brought
about by rennin and other peptidases. Proteins are progressively broken down into
smaller molecules such as peptones and ultimately into amino acids. Such soluble and
low molecular weight nitrogen compounds contribute to cheese flavor and bring about
physical changes in the cheese, causing it to become softer and creamier. Fat, like
protein, is broken down by enzymatic hydrolysis and is converted into glycerol and free
fatty acids. Milk fat is relatively rich in low molecular weight fatty acids such as
butyric, caproic and capric, which are released on hydrolysis and, being volatile and
strong-smelling, contribute to cheese flavor.
Amino acids and fatty acids produced by breakdown of protein and fat may be further
broken down by enzymes yielding low molecular weight molecules such as amines,
aldehydes and ketones, which being volatile and strong-smelling, contribute to the
flavor of mature cheese.
It is evident that the flavor of cheese is due to a very large number of different
substances and that before they all become known much more research will be needed.
The main distinction is between soft cheeses which are not pressed and therefore have
a high moisture content, and hard cheeses which are pressed and therefore have a lower
moisture content and better keeping qualities. Soft cheeses have an open texture and
provide suitable conditions for development of moulds, which require air for successful
growth.
Cheese has a high nutritional value as would be expected from the fact that a pint of
milk produces only about 2 oz cheese. Certain water-soluble nutrients are lost in whey,
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but most of them are retained in the curd. A hard cheese, such as Parmesan, consists of
roughly one-quarter protein, one-third fat and one-third water. It is a rich source of
calcium, phosphorus and vitamin A, and also contains useful quantities of other
nutrients. It is a much more concentrated food than milk but is less complete because
of its lack of carbohydrates.
Soft cheeses retain a higher percentage of moisture than hard ones and, therefore, have
a lower percentage of other nutrients. Cream cheeses, which are made from cream, are
rich in fat but contain much less calcium, phosphorus and vitamin A than Parmesan.
The amount of water and milk fat in cheese is regulated by law.
The actual vitamin content of a cheese is very variable depending upon the quality of
milk used in its production.
GLOSSARY - CHEESE
coagulate, v.
curd, n.
whey, n.
mould, v.
ripen, v.
syneresis, n.
lactic acid
bring about, v.
breakdown, n.
break down, v.
mature, adj.
rennin, n.
peptones, n. pl.
peptidase, n.
glycerol, n.
free fatty acids
butyric acid
caproic acid
capric acid
ketone, n.
pint, n.
cream, n.
thrive, throve, thriven irr. v.
koagulirati, zgruati (se), zgusnuti (se), usiriti

skuta, usireno mlijeko, urda, gruevina
sirutka
oblikovati, staviti u kalup, dati oblik
dozriti, sazrijevati
sinereza
mlijena kiselina
uzrokovati, izazvati, proizvesti, postii
razgradnja, ralamba, analiza,
ralaniti, prekinuti
zreo
renin
peptoni
peptidaza
glicerol
slobodne masne kiseline
maslana kiselina
kapronska kiselina
kaprinska kiselina
keton
pinta, jedinica za mjerenje tekuine (0.47 l)
vrhnje
-rasti, napredovati, uspijevati, bujati
EXERCISES
A.
1. Read the passage again and underline all the words that have the same origin and
similar meaning in English and in Croatian. Decide upon which part of speech they
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belong to. Make a list both in English as well as in Croatian.

2. Number the paragraphs and give each paragraph a key word or a topic sentence.
B. Words such as breakdown, water-soluble, etc. are composed of two or more words.
Find such compound words in the text and write them in the table below:
NOUN
ADJECTIVE
VERB
D. Substitute the underlined word with a synonym:

govern manufacture the essence of cheese making bacteria thrive in immature acid cheese apart from lactose breakdown nitrogen compounds bring about changes in cheese C. Complete the sentences with the appropriate passive form:
Butter .................(make) from cream by churning. The cream ................(use) contains
30-38% milk fat and may ...............(use) fresh or ..............(allow) to go sour in a
process which .................(know) as ripening in which lactose ..................... (convert)
into lactic acid and flavor ................. (develop). After pasteurization the cream
..............(agitate) or
...................(churn) at a controlled temperature. The liquid fraction, .................. (call)
buttermilk, ........................ ( run off), salt ...................(add) and the butter
.................(mix) or ..................(worked) until a suitable consistency ........................
(obtain).
D. Translate into English:
a) vodikovi spojevi male molekularne teine (mase)
b) razgradnja laktoze
c) bakterije mlijene kiseline
d) hranjive tvari topive u vodi
e) sirevi jakog mirisa
f) niski postotak vlage
g) vii postotak vlage

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E. Write a short summary on what is most important in the production of cheese and
what are the basic kinds of cheese and what are their differences. Decide which kind
of cheese has a higher nutritive value.

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A COMPARISON OF MARGARINE AND BUTTER

The objective of margarine manufacturers has always been to make a product closely
resembling butter. The main factors to be considered in judging the degree of success
that has been achieved are color, flavor, texture and nutritional value.
The difference in color between butter and margarine is now so small that it is not
noticeable.
The flavor of butter is very difficult to reproduce. It is considered to be partly due to
diacetyl, which is formed in small quantities during the souring of milk. During
margarine manufacture various flavourings are introduced in an effort to produce a
butter-like flavor, and success in this respect has been considerable though not
complete. The souring of the milk is carefully controlled and ripening is stopped when
the desired degree of flavor has been produced. The flavor of the sour milk is
reinforced by the addition of mixtures containing diacetyl.
The texture of margarine can be varied to suit particular requirements, and this gives it
a distinct advantage over butter, the composition of which is not subject to accurate
control so that it becomes soft in warm weather, and too hard for spreading in cold
weather.
The inferiority of flavor of margarine, as compared to that of butter, is the one defect
that has not been overcome completely.
GLOSSARY - A COMPARISON OF MARGARINE AND BUTTER
objective, n.
margarine, n.
manufacturer, n.
resemble, v.
degree, n.
noticeable, adj.
due to
souring, n.
flavouring, n.
ripening, n.
sour milk
reinforce, v.
suit, v.
requirement, n.
distinct, adj.
advantage, n.
to be subject to
is not subject to
accurate, adj.
spread, v.
inferiority, n.
as compared to
cilj
margarin
proizvoa
nalikovati, biti slian
stupanj
primjetljiv, primjetan, znaajan
ovisno o; zbog
kiseljenje
dodavanje arome
zrenje
kiselo mlijeko
pojaati, naglasiti, istaknuti
odovarati, biti prokladan
zahtjev, potreba
razlikovni, odreen, prepoznatljiv
prednost
biti podloan emu
ne podlijee
toan, precizan
mazati, razmazivati
inferiornost
u usporedbi sa

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EXERCISES
A. Some words with the same meaning are written in a different way in
American and in British English.
Example:
American English
British English
color
characterize
colour
characterise
There are some more words in this text that are written in the American
way.
Make a list of these words in the list below giving examples in both American and
British spelling.

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CHANGES IN POWDERED MILK DURING STORAGE

All powdered milks are liable to chemical and bacterial changes unless handled
properly. The heat treatment to which the milk is subjected during drying is sufficient
to kill many of the bacteria present but does not sterilize the product. If the powdered
milk is carelessly exposed to moisture or air of high humidity, the water content of the
milk may be increased to the extent that the bacteria remaining after the drying process
will be able to renew their suspended vital activities and gradually spoil the product.
The solubility of milk powders is lowered on storage if the moisture content is high.
This is believed to be due to changes which particularly affect the casein. Because of
this reason dried milk powder is usually packed in water-tight containers, using barrels
with a special water-proofing coat of sodium silicate or similar agent on the inside. For
smaller units, tin cans, glass jars and moisture proof cartons are used.
Milk powders are also subject to oxidative changes which occur in the milk fat on
exposure to air, particularly to unsaturated fats, and marked objectionable tallow-like
flavors may result. These reactions may be retarded by storage at low temperatures, by
the removal of oxygen, and exclusion of light. Milk powders may also become rancid,
owing to the enzymatic hydrolysis of the milk fats by lipases from micro-organisms.
These enzymes may be inactivated by heat.
GLOSSARY - CHANGES IN POWDERED MILK DURING STORAGE
powdered milk
liable, adj.
handle, v.
heat treatment
subject, v.
carelessly, adv.
expose, v.
moisture, n.
humidity, n.
renew, v.
spoil, v.
water-proofing coat
water-tight, adj.
moisture-proof, adj.
barrel, n.
unsaturated fats
tallow, n.
marked, adj.
objectionable, adj.
retard, v.
rancid, adj.
inactivate, v.
mlijeko u prahu
podloan
rukovati, postupati
toplinska obrada
podvrgnuti
neobazrivo, nepromiljeno
izloiti
vlaga, vlanost
vlanost, vlaga
obnoviti, ponoviti
pokvariti
vodootporni premaz
vodootporan, nepropusan za vodu
otporan, nepropusan za vlagu
bava
nezasiene masti
loj
izrazit, naglaen, istaknut
nepoeljan, vrijedan prigovora
usporiti
ueen, upaljen, pokvaren
onesposobiti, zaustaviti

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BOOK TWO
EXERCISES
1. What are the changes powdered milk is subjected to?
2. How do moisture and humidity affect powdered milk during storage?
3. How should powdered milk be packed during storage?
4. How do oxidative changes affect powdered milk?
5. How can they be avoided?
B.
1. Find at least three passive sentences in the text and copy them in
the space below.
2. Underline all the conditional (if) clauses in the text.
3. Find at least three adverbs in the text and copy them.
C.
1. Translate the text.

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MEAT PRESERVATION
Meats may be preserved by means other than refrigeration, although chilling is the first
step, and preliminary to any further treatment. Many meats are subjected to salting and
pickling processes which may be further supplemented by smoking. The use of salt
(sodium chloride, NaCl) as a preservative has been common for many centuries, and as
a means of limiting bacterial spoilage it depends on the inhibitory effect of salt and the
dehydration of the food material by the use of salt in high concentration. In modern
pickling operations, sugar, sodium nitrite, NaNO2, are frequently used in addition to
salt. With some types of meats the salt is added to the meats in a dry form and with
others the meats are immersed in a brine containing one or more of the above
constituents.
In order that incipient spoilage should not develop in these products before the curing
agents have penetrated the cuts of meat sufficiently to inhibit bacteria, the pickling and
salting operations are usually conducted in cellars or rooms refrigerated so the
temperature is below 4oC. However, higher temperatures may be used if the
composition of the pickling material is properly adjusted.
With large cuts of meat or with ham, the osmotic changes may require considerable
time periods before the brine has struck or become thoroughly diffused throughout the
tissues, and the time, as well as the spoilage, may be reduced to a marked degree by
"pumping" the pickling solution into the tissues by means of a large syringe under
pressure. This enables a uniform saturation of the pickling solution in a relatively short
time compared with the pickling under normal circumstances, which may take several
weeks.
GLOSSARY - MEAT PRESERVATION
chill, v.
salting, n.
pickle, v.
supplement, v.
preservative, n.
bacterial spoilage
immerse, v.
brine, n.
incipient, adj.
the curing agents
penetrate, v.
syringe, n.
saturation, n.
inhibitory effects
ohladiti; smrznuti, zalediti

soljenje
usoliti; ukiseliti; marinirati
dodati; nadopuniti
konzervans
bakterijsko kvarenje, zagaenje
uroniti
rasol; salamura
poetni
sredstva lijeenja; sprijeavanja
prodrijeti
trcaljka; prica za injekcije
zasienje; zasienost
inhibitorno djelovanje; (sprijeavanje,
zaustavljanje bakterijskog djelovanja)

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EXERCISES
A. 1. Make a list of various means in preserving meat.
2. Why should pickling and salting operations be done in cellars of refrigerated

rooms?
3. How can the duration time for brine diffusion throughout the meat be reduced?
B. Read the passage once again and then translate it into Croatian.
C. There are many gerund forms in the text. A gerund is a noun derived from a verb,
or
a verbal noun. Make a list of all the gerunds in the text and write down the verbs
they are derived from.
GERUND
chilling
VERB
chill

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BENEFICIAL BIOCHEMICAL CHANGES

The maturation of meat is an example of a desirable change.
Maturation is the sequence of reactions which converts living muscles into hung meat.
Freshly killed meat tends to be tough and has very little flavor. In normal practice
carcasses are hung in cool stores for a few days, until the meat becomes tender and
flavor develops. This improvement in quality is due to alterations in the system of
enzymic reactions when no more oxygen is supplied to the muscle.
In life, the energy required to contract muscle (i.e. to do the work) is available in ATP
which is a complicated molecule consisting of adenine (a purine), ribose (a pentose),
and three molecules of phosphoric acid.
ATP takes part in a great number of biological phosphorilations, giving up one
molecule of phosphoric acid to give ADP. In other reactions ADP takes up a molecule
of phosphoric acid from an organic phosphate and reforms ATP. This is an essential
mechanism for energy transfer in a biological system.
Muscular contraction is accompanied by dephosphorylation of ATP to ADP. Before
any more work can be done the ADP must be reconverted to ATP. This is done by a
multi-stage oxidation of glycogen, the storage carbohydrate of muscle. This oxidation
system is very much the same as that of aerobic respiration in plants, consisting of
hydrolysis of glycogen to glucose, the EMP pathway, and the aerobic oxidation of
pyruvic acid. The energy made available by the oxidation of pyruvic acid is harnessed
by the reconversion of ADP to ATP; oxidation of one molecule of pyruvic acid can
give as many as 15 molecules of ATP.
When oxygen is cut off by death the available ATP is converted to ADP and the
muscle stiffens (and may contract), giving the condition known as rigor mortis. The
breakdown of glycogen can occur in anaerobic conditions as far as pyruvic acid, but
oxidation of pyruvic acid is no longer possible. Thus there is no mechanism for
reconversion of ADP to ATP and the muscle remains in its inelastic state. The pyruvate
which accumulates is converted by muscle lactic dehydrogenase to lactic acid.
The build up of lactic acid lowers the pH in the muscle. It normally drops to 5.4 where
the glycotic enzymes cease to be active. If animals have been starved, exercised, or
frightened before slaughter, the glycogen reserves in the muscle will be low and, after
death, all the glycogen will be used up before the pH drops to 5.5. This results in meat
with different, and generally less desirable, properties.
GLOSSARY - BENEFICIAL BIOCHEMICAL CHANGES
maturation, n.
a desirable change
a sequence of reactions
convert, v.
carcass, n.
take part, v.
muscular, adj.
stiffen, v.
EXERCISES
sazrijevanje
poeljna, eljena promjena
slijed, niz reakcija
pretvoriti
le
sudjelovati
miini
zgriti se, stisnuti se, ukrutiti se

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A. Number the paragraphs. After consulting the glossary read the text
again and translate paragraphs 1 and 2.
B. Describe in your own words how ATP and ADP function.

(Paragraphs 2,3,and 4)
C. Explain what rigor mortis means. (Paragraph 5)
D. Describe the effects of lactic acid. (Paragraph 6)
E. Here is a list of some common acids. Give their Croatian equivalent and add to the
list some more acids (as many as you can think of). You can find some of them in
the
passage.
ACID
Hydrochloric acid
Nitric acid
Hydrocyanic acid
Perchloric acid
Sulphuric acid
Carbonic acid

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BOOK TWO
TO EAT OR NOT TO EAT

- THE FACTS BEHIND THE DISEASE
A. What is BSE?
BSE, which stands for "bovine spongiform encephalopathy", is also known as "madcow disease". It is a degenerative disease of the brain found in cows, leading to
disorientation followed by dementia and death. Its first recorded occurence was on a
British farm in Ashford, in 1985.
B. How and when did it start?
Scientists are still uncertain whether it started from feeding cattle with the remains of
sheep infected with "scrapie" (the sheep equivalent of BSE), or arose spontaneously in
cows.
C. What is CJD?
Creutzfeld-Jacob Disease is a rare degenerative disease in humans which leaves
sponge-like holes in the brain, just as BSE does in cows. The early signs are confusion,
followed by a rapid descent into dementia. There is no treatment and it is always fatal.
D. Why is there such concern about CJD now?
In the past, CJD only seemed to affect people very late in life, but over the past three
years there have been a number of cases in Britain involving CJD in both teenagers and
dairy farmers, which stretched coincidence to its limits.
E. How are BSE and CJD connected?
Both diseases seem to be caused by changes in a cell-membrane protein known as a
"prion". Although BSE can be passed between cattle, until yesterday the Government
had always denied that eating BSE- infected beef could cause CJD in humans.
F. How much British beef is infected?
The number of cattle with BSE has fallen since hitting a peak 1992, but some scientists
estimate that thousands of cattle in the early stages of the disease slip through checks
and enter the food chain.
G. How many cases of BSE are there annually? How many of CJD?
The number of cases of BSE appears to be falling, while those of CJD - which on
average affects about one per million population in most countries - has recently risen,
though not beyond statistical variation.

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H. What steps has the Government taken to minimise the risk to humans and other
species?
In July 1988 the Government banned the use of sheep and cow remains for farm feeds.
In 1989 it banned the use for human consumption of "specified bovine offals" (SBOs),
including the brain, spinal cord, spleen, tonsils and intestines of all cattle over six
month old. These were the parts judged most dangerous to eat because of the likelihood
of the BSE agent being present there.
I. Can any other species get it?
Yes. BSE can be passed to a wide range of animals, including mice, cats, pigs, sheep
and goats. However, in some cases it can only be passed by injecting infected material
into the animals' brains.
J. Is it safe to eat veal?
Opinion is divided on whether veal calves incubate the disease, and whether they could
pose any risk to humans; but SBOs are not removed from veal.
K. Does BSE affect milk?
It is not thought to, because the prion protein is not found in milk.
EXERCISES
A. Find out the meaning of the following in the text:
- BSE - CJD - mad cow disease - scrapie -

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Additional Reading
"Mad Cow" in Humans: It's One in a Million

Researchers Hunt for Causes - Environment? Diet? What?
The epidemic of "mad cow" disease in England has focused worldwide attention on the
human version of the ailment, the fatal malady known as Creutzfeldt - Jakob disease. It
is one of a small group of obscure diseases called spongiform encephalopaties because
they produce holes in various areas of the brain, giving it a pitted appearance like Swiss
cheese.
Creutzfeld-Jakob disease affects on average about one person in a million worldwide
each year. Now that a British committee has tentatively linked it to mad cow disease, a
question is raised: How many, if any, of these cases are caused by something in the diet
or environment?
The natural history of the mysterious malady may shed light on its cause, and may also
help clarify the nature of other brain-destroying diseases like Alzheimer's, to which
Creutzfeld-Jakob disease seems related by symptoms and pathology. With both
diseases, waxy deposits known as amyloid plaques are seen under the microscope in
stricken nerve cells.
Until now, the best known of the spongiform diseases has been kuru, believed to result
from ritualistic canibalism among the Fore group in the Highlands of Papua-New
Guinea. It has largely disappeared now that such practices have ceased.
D. Carleton Gajdusek's Nobel Prize-winning research proving that kuru and
Creutzfeld-Jakob disease were transmissible to animals opened a new era in the
investigation of what had been previously thought chronic degenerative diseases.
Creutzfeld-Jakob disease usually strikes people in their 50s and 60s, after taking years
or even decades to develop. But once symptoms begin, the course is swift and
relentless. Destruction of brain cells impairs an individual's ability to think, see, speak
and move. Muscles go into spasm, becoming rigid and jerky. Balance is lost. The
dementia that develops mimics Alzheimer's disease, a related disorder that is not
classified as a spongiform disease.
Doctors have found Creutzfeld-Jakob disease everywhere in the world they have
looked. Among its most famous victims was Georges Balanchine, the choreographer,
who died in New York City in 1983.
Dr. Paul Brown, an expert in spongiform diseases at the National Institutes of Health,
has cited two age-related riddles that, if solved, could help point to when the disease is
acquired: Why is middle age the most common time for symptoms to develop? and
why does the incidence of the disease suddenly drop around the age of 75? In contrast,
the incidence of a more common dementing disorder, Alzheimer's disease, continues to
increase with advancing age.
Researchers ask another question: Does some seemingly trivial event that occurs at a
young age herald Creutzfeld-Jakob disease much later in life?
Like Alzheimer's, the spongiform diseases can be diagnosed with certainty only after
death by pathologists who peer through a microscope to detect the distinctive pattern of
brain damage. Such tests have created the latest mystery about spongiform diseases.
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AN ENGLISH READER
BOOK TWO
One undoubted mode of transmission is through exchange of tissues. Over the last 20
years, doctors have documented transmission of Creutzfeld-Jakob disease through
injections and transplants of tissue like corneas and the dura that covers human brain.
Worldwide, at least 62 cases of Creutzfeld-Jakob disease have been traced to injections
of growth hormone once derived from pituitary glands obtained from thousands of
human cadavers. (Sixteen cases out of 6,200 distributed the hormone in a program
sponsored by the National Institutes of Health. The lengthy incubation period suggests
that the number may grow with time.)
Additional cases have resulted from the re-use of chemically disinfected electrodes that
had been implanted to record the brain wave patterns of patients with Creutzfeld-Jakob
disease. Officials of the Food and Drug Administration and blood banks have recently
expressed concern at the possibility that Creutzfeld-Jacob disease might be transmitted
through the blood supply, although there has been no documented case so far.
A few medical personnel who work with brain tissue have developed Creutzfeld-Jakob
disease. Although such cases raise questions about occupational hazards, experts say
the number reported is within the range of what would be expected by chance alone.
Other cases of Creutzfeld-Jakob disease seem to be clearly hereditary in nature. The
disease is named after two German doctors, Hans G. Creutzfeld and Alfons Jakob, who
independently reported the first cases 75 years ago.
Many hereditary cases can be traced to a mutant gene on chromosome 20. In the
hereditary group, each child born to an affected parent has a 50-50 chance of
developing the disease.
The overwhelming majority of Creutzfeld-Jakob cases occur sporadically and with no
clue as to how they are transmitted.
A better understanding of Creutzfeld-Jakob disease has been hampered by the lack of a
central registry and the reluctance of many pathologists and clinicians to handle
patients with the disease.
The prevailing belief is that spongiform diseases are caused by rogue proteins known
as prions that are thought to be abnormal variants of the prion proteins normally
present on the surface of nerve cells. The disease-causing prions are believed to convert
their normal counterpart protein into the abnormal form. Normal prion protein is
produced by a gene that is widely found in nature. But its function is unknown. Prions
lack the DNA and RNA that are the hereditary material of other transmissible disease
agents.
The prion theory is based on the work of Stanley B. Prusiner of the University of
California at San Francisco. His studies were at first regarded as heretical because they
invoked a bizzare concept that infection could be caused by an agent without genetic
material. Many scientists are now convinced that prions cause spongiform diseases.
The problem, Dr. Prusiner said, is that "we don't know how they cause disease."
Herald Tribune, April 3, 1996
(By Lawrence K. Altman)

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AN ENGLISH READER
BOOK TWO
WINE MAKING
How it all started (a legend)
The discovery of the first fermented brew is often connected with legends. According
to one, the first wine was produced by Dionisius. He took a journey from Mount
Olympus to Naxos. During the journey he discovered a beautiful plant growing by the
roadside. He picked it up and placed it in the hollowed-out bone of a bird to protect it
from the sun. Before he travelled much further, the plant grew larger. To protect it
better, he placed it, bone and all, in the bone of a lion. The plant still grew, so he placed
his treasure in the legbone of an ass. On reaching Naxos, Dionisius discovered that his
plant had rooted so firmly in the bones that he had no choice but to plant everything in
the ground. After a short while, the plant sprouted a vine and produced fruit, from
which Dionisius made the first wine.
Legend says that when he had consumed a little of his freshly fermented liquid, he sang
like a bird; when he had drunk a little more, he felt as strong as a lion; but when he had
consumed too much, he became as foolish as an ass.
GLOSSARY
brew, n.
brew, v.
hollow, adj.
on reaching Naxos
sprout, v.
vine, n.
grapevines, n.
ass, n.
something prepared by brewing

to make (ale or beer) from malt by infusion,
boiling, and fermentation
having a cavity, space between
when he reached Naxos
begin to grow
a plant having a flexible stem, creeping along
the surface
collectively, products of the vine
donkey
EXERCISES
A.
1. Read carefully the glossary and translate it into Croatian.
2. Translate the whole passage into Croatian.
3. Think of a legend you have heard and write it down.
B.
1. Underline all the passive forms and copy them in the space below.
2. Copy all the sentences where you have found the Past Perfect Tense. Explain its use
in those sentences.

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AN ENGLISH READER
BOOK TWO
WINE PRODUCTION
The inebriating effects of alcohol were probably discovered by someone who left the
juice of crushed fruit exposed to air. The lower atmosphere carries many wild yeast
spores, which quickly reproduce in any open vessel containing fermentable sugars.
Such uncontrolled fermentations generally yield harsh, sour beverages. We would turn
our noses up at most of the alcoholic liquids relished by our distant forbears. Gradually
people became more adept at culturing yeasts that produced good-tasting wines and
beers. Maintaining stocks of such yeasts is a major concern of modern wine-makers
and brewers. Just the thought of losing a prime strain of yeasts is enough to give a wine
maker or brewer nightmares. Moreover, the fermentation and aging of many wines and
beers is now monitored by some of the most sophisticated technology ever developed.
The basic raw material for wines is must, the slightly acid, sugar-containing juice of
grapes. Must is first sterilized to kill populations of undesirable yeasts and other microorganisms present in the raw juice. Following sterilization, the must is inoculated with
special strains of wine yeasts and placed in vats to ferment. The type of wine produced
depends not only on the variety of grape but also on the procedures carried out during
and following fermentation. For example, fermentation is halted earlier in the
production of "sweet" wines compared with "dry" wines. Since yeast has more time to
convert sugar to alcohol, dry wines characteristically are more pungent and contain less
sugar than sweet varieties.
Like all organisms, yeasts have limited tolerance to alcohol, and most strains are killed
when the concentration of alcohol in the fermentation keg reaches approximately 12
per cent. Wines, such as sherry or port, that contain substantially higher concentrations
of alcohol are called fortified wines. Alcohol is added to such wines to obtain these
higher concentrations.
Some champagnes and sparkling wines are carbonated naturally by CO2 that results
from fermentation. However, most inexpensive sparkling wines sold today, are
carbonated artificially. The CO2 of fermentation is permitted to escape from most
wines, which are called still wines.
Following fermentation, wine is aged, red wines generally longer than white wines.
Many of the subtle differences between wines result from chemical reactions that occur
during the aging process. Since some of these reactions require oxygen, a small amount
of air is permitted to mix with wine during aging. Too much oxygen can spoil wines.
All aging wines contain small populations of acetic bacteria capable of oxidizing ethyl
alcohol to acetic acid and water.
Acetic acid is the principal component of vinegar. If the concentration of oxygen in an
aging wine becomes too great, its population of acetic acid bacteria grows rapidly and
produces sour wine. Although detrimental to wine production, this process has been
exploited in the production of many types of vinegar.

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AN ENGLISH READER
BOOK TWO
THE PRODUCTION OF RED WINE

1. Grapes are crushed and stemmed to yield must, which is piped into a fermenting vat.
2. Sulphur dioxide is added to destroy unwanted wild yeasts, the desired yeasts are
added, and the alcoholic fermentation proceeds.
3. The fermented material is passed through a press where skin and seeds are removed.
4. Fermented juices then pass through two settling tanks.
5. Fining materials are added to the settling tank to remove impurities.
6. The wine is filtered, then heated and passed over cooling coils.
7. Aging takes place in casks.
GLOSSARY - WINE PRODUCTION
inebriating, adj.
harsh, adj.
sour, adj.
relish,v.
forbear, n.
brewer, n.
strain, n.
must, n.
grapes, n.
inoculated, adj.
halt, v.
pungent, adj.
keg, n.
fortified, adj.
sparkling wines
detrimental, adj.
crush, v.
stem, v.
pipe, v.
vat, n.
cask, n.
opijajui
otar, trpak
kiseo
ostaviti (u nasljee)
predak, praotac
pivar
loza
mot
groe
cijepljen
zaustaviti
rezak
bavica
pojaan
pjenuava vina
tetan, kodljiv
zdrobiti, gnjeiti
osloboditi peteljke
odvoditi cijevima
velika bava
bure, bava
EXERCISES
A. Find and underline all the participles which replace whole sentences
in the text. Make a list of these participles. Then try and make whole
sentences as in examples below.
Example:
a). of crushed fruit
b). any vessels containing
of fruit which was crushed

any vessels which contained

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PRESENT PARTICIPLE
AN ENGLISH READER
BOOK TWO
PAST PARTICIPLE
Sentences:
B. Underline and copy all the sentences in the Past Simple Tense. Then
translate them.

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AN ENGLISH READER
BOOK TWO
BEET SUGAR
The sugar beet is an important source of sugar. It is said that the Chinese were probably
the first people to make use of the beet as a source of sugar, although Germany is
credited with the first commercial process actually used for this purpose.
The by-products of beet-sugar manufacture include beet pulp which is a valuable stock
food and the forage available from which the beet tops and crowns left in the field. The
latter may be used for ensilage.
The beets are removed from the ground and the crowns and tops removed. The beets
are transported to the factory where the roots are cut into thin slices from which the
sugars are removed by diffusion with warm water. In this process the membranes of the
beet cells act as dializing membranes which enable the sugar of the beets to diffuse
slowly into the water in which they are submerged. The colloids, which make up a
considerable part of the components of the beet cells, are relatively incapable of
diffusing through the cell membranes and so are not removed to any extent.
It is impossible to remove all the sugar in any mass of cut beets by a single diffusion
process. The water must be entirely changed a number of times, usually 10 or 12, and
each successive fresh volume of water can remove only a part of sugar remaining in the
beets, even though the sugar percentage in the beets is lowered by each extraction. In
order to lessen the volume of water used, a series of diffusers or tanks is arranged in
batteries with pipelines so that water may be run from one tank containing beets to the
others. Fresh water is run into the diffuser containing beets with the lowest sugar
concentration (those which have already been extracted from them is obtained, the
water is used again. This time the water is pumped to a tank containing beets with a
higher percentage of sugar, under which conditions the water takes on a little more
sugar. This process may be repeated, each time in contact with beets containing the
highest amount of sugar, namely, beets which have had no previous extraction. The
water solution or syrup obtained from the last diffuser is strained and any remnants of
pulp removed.
GLOSSARY - BEET SUGAR
sugar beet
credit, v.
commercial, adj.
by-product, n.
pulp, n.
stock food, n.
forage, n.
crown, n.
top, n.
ensilage, n.
enable, v.
submerge, v.
successive, adj.
eerna repica
pripisivati
tgovinski; trgovaki; komercijalni
nusprodukt; nusproizvod
sr, meso (kod plodova i voa); kaasta masa
stona hrana
krma, stona hrana, zaliha hrane; furaa
kronja; kruna; vijenac; lie
najgornji dio; vrh, vrak, tjeme
silaa, zelena stona hrana iz silosa
omoguiti
uroniti; potopiti
uzastopan, sukcesivan, postepen, jedan za
drugim

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lessen, v.
extraction, n.
batttery, n.
percentage, n.
take on, v.
strain, v.
remnant, n.
sirup (syrup), n.
AN ENGLISH READER
BOOK TWO
umanjiti; smanjiti;
ekstrakcija; va|enje; izluivanje
elektrina baterija; akumulator
postotak
preuzeti
procijediti; stisnuti
ostatak
sirup
EXERCISES - BEET SUGAR

A. Paragraph 1.
1. Find two sentences in the text in the passive form. Copy them and translate them
into Croatian.
2. Underline all the adverbs in the text and make a list in the space below.
3. Underline all the adjectives and list them below.
4. Underline all the nouns and list them below. Pay special attention to the compound
nouns.
B. Paragraph 2.
1. Find all the passive forms and copy them in the space below.
2. Which tense (active or passive) is used predominantly in this
paragraph? Say why.
3. Underline all the adverbs and list them below.
C. Paragraph 3.
1. Translate Paragraph 3 into Croatian.

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AN ENGLISH READER
BOOK TWO
Control text
Consulting your dictionaries write your own glossary and then translate the text:
1. SUGAR
Chemists use the term sugar to describe a great number of compounds which share
certain chemical and physical characteristics, but only a small number of sugars taste
sweet.
The most familiar of the sweet sugars is sucrose, which is obtained from sugar cane
and sugar beet. A similar compound, fructose, is found in fruits and honey. The
biotechnological production of fructose is a major and rapidly growing industry, which
is considered a threat to sugar beet farmers.
While the use of fructose does not promise better dental health, since plenty of acidproducing bacteria can feed on it just as well as on sucrose it has attracted great
attention for three main reasons: it is about twice as sweet as sucrose, it can prove
cheaper than sucrose; and fructose is more suitable for diabetics than ordinary
household sugar.
2. SUGAR AND TOOTH DECAY

It is common knowledge today that sugary foods encourage tooth decay. Although it is
only recently that this relationship has been understood, the relationship itself was
recognized very early. In the Greek book of Problems attributed to Aristotle, the
question is asked, "Why do figs, which are soft and sweet, destroy teeth?"
As the West Indian sugar plantations geared up in the 16th century and the upper
classes began to enjoy sweets in greater and greater quantities, noble teeth suffered.
Queen Elizabeth I herself, who had a legendary sweet tooth, was a victim.
But only in this century was the connection finally explained. Certain kinds of
Streptococcus bacteria that thrive on sugar colonize the mouth and excrete acids that
eat away at tooth enamel and so cause decay.
More important than the absolute amount of sugar eaten, however, is the length of time
that sugar is in contact with the bacterial colonies harboured in dental plaque. Small,
frequent snacks are more harmful than one large binge, and sticky candies that cling to
the teeth and hard drops that are sucked on for many minutes may cause more trouble
than, say, gum, whose sugar is quickly dissolved and washed away.
3. FOOD FACTS - SUGAR

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BOOK TWO
Several government reports have recommended that we need to cut down on the
amount of sugar we have in our diet. This is not only the sugar we add to food and
drink, but also the sugar that is contained in processed foods like tomato soup and
pickles.
Sugar provides empty calories. White sugar, manufactured brown sugars, glucose give
nothing of value to our diet except energy. No vitamins, no minerals, no fibre, no
protein, no starches. even black treacle and molasses give us few minerals in
comparison with the amount of sucrose (sugar) they contain.
Sugar is an important cause of obesity and also dental decay. it is recommended that
we eat no more than 10 teaspoons of sugar each day. If you can take less, so much the
better.
EXERCISES
A. GLOSSARY:
B. SUGAR: Underline all the adjectives
C. SUGAR AND TOOTH DECAY: Underline all the passive forms
D. FOOD FACTS: Write down the key words

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AN ENGLISH READER
BOOK TWO
CANDIES - STORAGE AND SPOILAGE

1.Because of their generally low water content and because high external sugar
concentrations draw water out of microbes by osmosis and dehydrate them, candies are
seldom spoiled by the growth of bacteria or molds.
2.Their flavor can be degraded, however, by the oxidation and consequent rancidity of
added fats, whether in milk solids or butter.
3.This process can be slowed down by refrigeration or freezing, but cold storage
encourages another problem - "sugar bloom", in candies that are not tightly wrapped.
Changes in temperature can cause moisture to condense on the candy surface, and
some sugar will dissolve into the liquid.
4.When it evaporates, the sugar crystallizes, leaving a rough, white coating.
GLOSSARY
resins - water-insoluble hydrocarbons
latexes - water-based fluids produced by certain plants, and carried in special tubes
(e.g. lettuce, banana peels, generally rubber)
EXERCISES
A. Underline the words that are similar or identical in Croatian.
B. Make a list of the underlined words and, consulting your dictionaries,
find their meaning.
C. Underline all the passive sentences.
E. Copy the passive sentences and circle the agent.
F.
E. Translate the following sentences. Note the use of Future Tense:
"Changes in temperature can cause moisture to condense on the candy surface, and
some sugar will dissolve into the liquid.
When it evaporates, the sugar crystallizes, leaving a rough, white coating."
G. Make a list of the verbs in the sentences you have translated and explain their use:
Control text
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A. upih-Kvaternik
AN ENGLISH READER
BOOK TWO
A. Translate the text using your dictionaries and make your own glossary
in the space provided.
CHEWING GUM
This typically American confection has quite ancient roots. It is thought that humans
have chewed on the gums, resins and latexes secreted by various plants for thousands
of years. The idea of mixing gums with sugar goes back to the first sugar traders, the
Arabs, who used the exudation of certain kinds of acacia, a substance known as gum
arabic. It is slightly soluble and eventually dissolves when chewed. It was used in early
medicine as a carrier that would release drugs slowly. Today this complex carbohydrate
is used principally as a thickening agent, emulsifier and inhibitor of crystallisation in
such prepared foods as candies or sweets and ice creams.
GLOSSARY - CHEWING GUM

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AN ENGLISH READER
BOOK TWO
APPLES
Apples are one of the most popular and widely used fruits, because of their appealing
flavor and many varieties.
In addition to being well flavored, attractive in appearance, and nourishing, the apple
contains vitamin C.
Apple preservation by storage is of great importance. Only sound fruit should be placed
in storage. Storage should be in a well-ventilated, fairly humid place, with a
temperature just above the freezing point of the apple.
The fungi causing rot will develop at low temperatures and any infested or rotten fruit
should be removed without delay along with any bruised fruit.
Any breaks in the skin, such as wounds made to apples by the finger nail or by
breaking off the stem, are sources of infection and bad bruises are foci of infection or
deterioration.
Storage diseases due to fungi are minimized by care, harvesting, washing and packing
plus refrigeration in storage.
Some of the storage diseases are due to the accumulation of gaseous metabolic
products of the apples themselves.
Apples have several well-organized uses:
as fresh fruit, for cooking in various ways, especially pies and apple sauce; for canning,
and for making jellies, jams, and marmalades. Apple juice is the source of cider and
cider vinegar. Pectin is an apple by-product used in the manufacture of jellies. Firstquality apples are not usually canned.
Canning apples should have firm white flesh and should be of acid nature rather than
sweet character, as texture and flavor are important. Apples that lose their shape or
darken much in color during processing are undesirable. Apples for canning are
washed, peeled, cored, trimmed, quartered, and passed into dilute brine to prevent
oxidation and subsequent darkening. They are next blanched to destroy the oxidase
system and drive off oxygen. Blanching is accomplished by the use of steam,
immersion in 3% boiling brine for a few minutes, the use of brine and vacuum, or by
prolonged heating of the fruit in hot water. The blanched fruit may then be packed in
cans with or without the addition of hot water or weak brine. The cans should be well
filled.
Exhaustion of the air from the filled can is absolutely necessary, since pinholing and
corrosion due to malic acid and oxygen are reduced by such a procedure in
combination with blanching. Rapid cooling after sterilization and inversion of the cans
at frequent intervals do much to retard troubles, such as corrosion, which is most likely
to occur at the surface of the liquid.
GLOSSARY - APPLES
nourishing, adj.
sound fruit
fairly humid
infested, adj.
rotten, adj.
hranjiv
zdravo, neoteeno voe (plod)
prilino vlanan
zagaen
truo, pokvaren

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A. upih-Kvaternik
bruised, adj.
stem, n.
fungus, n. pl: fungi
focus, n. pl: foci
harvest, n.
harvest, v.
pie. n.
apple sauce, n.
jelly, n.
jam, n.
marmalade, n.
cider, n.
cider vinegar, n.
pectin, n.
peel, v.
core, n.
core, v.
trim, v.
quarter, v.
dilute, adj.
brine, n.
subsequent, adj.
blanch, v.
immersion, n.
exhaustion, n.
pinholing, n.
corrosion, n.
retard, v.
AN ENGLISH READER
BOOK TWO
oteen
peteljka, stapka
gljivica
mjesto; izvorite
berba
brati, ubirati plodove
pita
sok od jabuke
ele
pekmez, dem, slatko
marmelada
jabukovaa; vino od jabuke
jabuni ocat
pektin
guliti, oguliti
sr, sredina, jezgra
izvaditi jezgru
obraditi, podrezati, obrezati,
razdijeliti na etiri dijela, rasetvoriti
razrijeen
rastvor, otopina
naredni, slijedei, iza, nakon toga
blanirati
uranjanje
ispranjenje; ispumpavanje; isputanje
stvaranje malih (poput igle) rupica
korozija
usporavati, usporiti
EXERCISES
A. Number the paragraphs and find a heading for each paragraph.
B. List the problems of preserving apples. Give advice how to avoid

them.
C. Read the text carefully, then think of an appropriate title for the text
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A. upih-Kvaternik
AN ENGLISH READER
BOOK TWO
below and then translate it into Croatian:

______________________
Whole apples, except the core which is removed, are cooked in a sugar sirup without
removing the skin. Apples for the bakery trade are frozen in considerable volumes. In
this case the apples are usually peeled, cored and quartered, then packed in large cans
or containers, sometimes dipped in sirup and frozen. Previous to packing the apples are
in some instances placed in a bath of dilute sulphurous acid, made by passing (SO2)
sulphur dioxide gas into water, in order to prevent subsequent darkening of the tissue.
Apples, like many other fruits, and vegetables, are now quick-frozen in packages. This
type of product may be used for the making of pies.
An apple a day keeps the doctor away. (An English proverb)

An onion a day keeps everyone away. (English humour)

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A. upih-Kvaternik
AN ENGLISH READER
BOOK TWO
DRYING FRUITS AND VEGETABLES

PRETREATING
1.Enzymes in fruits and vegetables are responsible for color and flavor changes during
ripening. These changes will continue during drying and storage unless the produce is
pretreated to slow down enzyme activity.
2.Blanching is the recommended treatment for vegetables. It helps save some of the
vitamin content, sets color, and hastens drying by relaxing tissues. Blanching may also
prevent undesirable changes in flavor during storage, and improve reconstitution
during cooking.
3.Steam blanching is preferred because it retains more water-soluble nutrients than water
blanching. Blanching times differ, depending on the type of vegetable being dried.
Overblanching leads to excessive leaching of vitamins and minerals. Inadequate
blanching will not destroy enzymes that cause vitamin loss during drying and storage.
4.Many light-colored fruits (especially apples, apricots, peaches, nectarines and pears)
tend to darken during drying and storage. To prevent this darkening, the fruit may be
pretreated by blanching or by a suitable dip, but effectiveness of pretreatment methods
varies.
Fruit may be dipped in one of the following:
- a solution of table salt
- a solution of ascorbic acid
- a commercial antioxidant mixture containing ascorbic acid may also
be used, but is often not as effective as pure ascorbic acid.
STEPS IN DRYING FRUITS AND VEGETABLES
PREPARE:
wash, sort, Peel, pit/core, slice
PRETREAT: FRUITS:
VEGETABLES:
dip or blanch;
blanch
DRY:
oven, sun, dehydrator
CONDITION AND STORE: equalize, pasteurize, package and store

Fruits and vegetables selected for drying should be the highest quality obtainable fresh and fully ripened. Wilted or inferior produce will not make a satisfactory dried
product. Immature produce lacks flavor and color. Overmature produce may be tough
and fibrous or soft and mushy.
Prepare produce immediately after gathering, and begin drying at once. Wash and clean
all fresh foods thoroughly to remove any dirt or spray.
Sort and discard defective food; decay, bruises, or mold on any piece may affect the
entire batch.

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For greater convenience when you finally use the food, and to speed drying, it is
advisable to peel, pit, or core some fruits and vegetables. Smaller pieces dry more
quickly and uniformly.
GLOSSARY - DRYING FRUITS AND VEGETABLES
ripening, n.
pretreat, v.
slow down, v.
blanching, n.
save, v.
vitamin content
set color
hasten, v.
relax tissue, v.
prevent, v.
improve, v.
reconstituition, n.
steam blanching
water-soluble, adj.
leach, v.
excessive, adj.
inadequate, adj.
vitamin loss
light-colored fruits
apricot, n.
peach, n.
nectarine, n.
pear, n.
darken, v.
dip, n.
suitable, adj.
effectiveness, n.
table salt, n.
ascorbic acid, n.
antioxidant, n.
mixture, n.
pure, adj.
kruka
-
zrenje
unaprijed prirediti, obraditi, pripremiti; pretretirati
usporiti
blaniranje
ouvati; spasiti
sadraj vitamina
stabilizirati boju
ubrzati
opustiti tkivo
sprijeiti
poboljati
ponovno uspostavljanje
blaniranje parom
topljiv u vodi
isprati, otplaviti
prekomjeran
nedovoljan
gubitak vitamina
voe svijetle boje
marelica
breskva
nektarina
tamniti, potamniti
umak; kupelj; umakanje; uranjanje
odgovarajui
djelotvornost
kuhinjska sol
askorbinska kiselina
antioksidans
smjesa
ist (bez dodataka)

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EXERCISES
1. Underline all the verbs in the text, list them in the space below and
translate them into Croatian:
2. Underline all the adjectives describing food quality. Copy them and
translate them.
3. Explain the difference between the words product and produce. You
may consult your dictionaries.

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DRYING
Control text
1.Control of the moisture content of food is one of the oldest preservation methods.
Removal of water from the food prevents the growth of most microbes and slows down
enzymatic deterioration.
2.Water removal from food can take several forms. The oldest and most primitive
method of removing water is sun drying, which requires long, hot days with low
humidity to dry food evenly and quickly. Over-drying and uneven drying will result in
nutrient destruction, microbial growth, and other undesirable changes.
3.Water activity or availability of water in foods can also be controlled by adding
compounds to the food which tie up the water chemically, making it unavailable for
use in an enzymatic reaction or for use by the micro-organisms. The two most common
home ingredients used in this way are sugar and salt.
In making fruit preserves, the high sugar content ties up the water and helps prevent
growth of many micro-organisms.
EXERCISES
A.
1. a) Underline all the compound nouns in Paragraph 1.
b) Write them down
c) Translate them
d) Find the key word(s) in Paragraph 1.
e) Use your dictionaries and find all the meaning of the word deterioration;
2. Find in the text phrases for Croatian equivalents:
-za koji je potrebno -ravnomjerno suiti hranu -unitavanje hranjivih tvari -nepoeljne promjene -kemijski vezati -najei
B. Translate the text into Croatian.

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75
FOOD PRESERVATION
STORAGE CONDITIONS
1. Storage conditions are vital to the quality of canned foods. If stored in a light, rather
than a dark place, light-sensitive colors will darken gradually. Some colors, such as
carotenoids in tomatoes and carrots will gradually fade during prolonged storage.
2. Storage temperatures between 4.5-10o C, if the spot is dry, are best for quality
retention. Quality losses are increased when canned foods are stored at higher
temperatures. Storage temperatures between 10 -21o C are acceptable.
3. Properly canned and stored foods should be safe to eat for more than two years.
However, for top quality, it is best to use them within one year.
4. Top-quality canned foods have rich, jewel-like colors, characteristic of the food canned.
Colors are those of well prepared foods ready to be served, rather than fresh, uncooked
foods. Light-colored foods should retain their color with no signs of darkening at the
tops of jars. Fruit should look neither under-ripe and hard, nor over-ripe and mushy.
5. Vegetables ought to look young and tender, rather than old and starchy. Vegetables
and fruits should be free of stems, cores, seeds, or pieces of skin, and be of uniform
size, shape and color.
EXERCISES
A. Write your own glossary.
B.
1. Write down all the adjectives depicting the quality of fruits and vegetables.
2. Write down all parts of fruits and vegetables named in the text and
Croatian equivalents.
3. Find and underline all the modal verbs in the text and then translate them.
B. Put some questions and ask your colleagues to give the answers.

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BOOK TWO
HPCL Determination of Carotenoids in Fruits and Vegetables in the United

States
1. Abstract
2. Introduction
3. Materials and Methods
a. Reagents
b. Sampling procedure
c. High-performance liquid chromatography
d. Preparation of carotenoid standards
e. Determination of standard purities
f. Extraction of Vitamin A active compounds from fruits and vegetables
g. Determination of Vitamin A Activity by HPCL
h. Statistics
4. Results and Discussion
1. ABSTRACT
A study was conducted to determine alpha- and beta- carotene and beta-cryptoaxantin
in twenty-two fruits and vegetables. Foods were obtained from wholesale distributors
from five locations through the United States, three times during a year (November,
March and July). Mean vitamin A activity in retinol equivalents (RE) of each food
along with average values for the individual carotenoids (g/100) are given.
Beta-Carotene was the most prevalent carotenoid. Carrots, beet greens, spinach, Swiss
chard and sweet potatoes had the most vitamin A activity. Analysis of variance
indicated that there were no significant differences among either locations or time of
analysis. A comparison was made between the new values and the ones listed in USDA
Handbook No. 8.
There were differences between the old and new values in 14 of the 22 fruits and
vegetables analysed.
2. SAMPLING PROCEDURE
In order to obtain data representative of fresh foods available to consumers across the
USA, fruits and vegetables were obtained from five cities three times during a year
(November, March, July). This sampling method accounts for geographical seasonal
cultivator and handling conditions in obtaining the values for vitamin A active
carotenoids. The following foods were analysed: apricots, asparagus, beet greens,
blueberries, broccoli, cantaloupe, carrots, green beans, green peppers, grapefruit,
lettuce, nectarines, okra, oranges, peaches, peas, raspberries, spinach, squashes, sweet
potatoes, strawberries, and Swiss chard. The foods were shipped by air to the
laboratory (one crate per item). All foods were removed from the containers and
sampled three times. These samples (1-2 kg each) were chopped into small pieces and
a 10 g sub sample was removed from each of the three samples. All foods were
extracted immediately upon arrival unless they came in late at night, in which case they
were refrigerated until morning.

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3. STATISTICS
The data were analysed by the analysis of variance method to test for significant
differences among either locations or months of analyses. A t - test was employed to
determine significant differences among these values and values listed in USDA
Handbook. The data were processed by using the Statistical Analysis System package.
(SAS 1982)
GLOSSARY - HPCL
abstract, n.
reagent, n.
sampling procedure
determination, n.
determine, v.
conduct, v. (a study)
wholesale distributors
mean, adj. ( activity)
average value
prevalent, adj.
carrot, n.
spinach, n.
Swiss chard
beet greens, n.
blueberry, n.
brocolli, n.
cantaloup(e), n.
green pepper, n.
pepper, n.
lettuce, n.
okra, n.
raspberry, n.
squash, n.
strawberry, n.
crate, n.
chop, v.
variance, n.
sampling, n.
performance, n.
saetak
reagens
procedura uzimanja uzoraka
odreivanje
odrediti
(pro)voditi
prodavai (distributeri) na veliko
srednji
srednja (prosjena) vrijednost
koji prevladava
mrkva
pinat
blitva
lie repe, blitva
borovnica
brokula
vrsta zelene dinje
zelena paprika
papar
zelena salata
okra, bamija
malina
bundeva, bua
jagoda
sanduk
sjei, razrezati, rasjei
odstupanje
uzimanje (skupljanje, prikupljanje) uzoraka
izvoenje, vrenje, performansa, rad

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EXERCISES
A. Before translating the whole passage translate the following:
- a study was conducted - foods were obtained - mean vitamin A activity is given - analysis of variance indicated - a comparison was made - the values listed in - in order to obtain - fresh foods available to consumers - handling conditions - the method accounts for - samples were chopped into small pieces - 10 g sub sample was removed - the data were analysed - determine significant differences - the data were processed - a t-test was employed - values listed in B. While translating the text keep in mind that the passive form does not always suit
Croatian.

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BOOK TWO
HOW TO SELECT AND STORE VEGETABLES

Vegetables are generally good sources of potassium, fiber and vitamins A and C. Some
are good sources of B complex vitamins, calcium, magnesium and iron. Most are low
in calories and fat. To maximize these nutrients keep the following in mind:
The longer vegetables are exposed to air, heat and water, the more nutrients they lose.
Vegetables consumed raw immediately after harvesting have the most nutrients and
best taste.
Freshly picked products are generally superior to vegetables that have been stored and
then shipped in from faraway places. When shopping, look for crisp, healthy colored
vegetables with no signs of wilting or spoilage. Here are some specific vegetables and
advice on how to choose them:
GARLIC. Select firm, filled out bulbs with clean skin. Store in a cool, dry place in a
ventilated jar or net bag. A hanging braid lasts a long time if properly cared for. If you
must store garlic in a refrigerator, keep it in a closed container to prevent odor
exchange with other foods.
ONIONS. Choose only firm bulbs with papery skins. Avoid onions that have begun to
sprout. Store in a cool, dark spot, preferably in a net sack for good air circulation. Do
not store near potatoes, which give off moisture and can cause onions to sprout or rot.
EGGPLANT (AUBERGINE). Look for heavy, shiny eggplants that have almost black,
patent-leather-like skins and bright green stem caps. The skin should feel firm when
you press it with your thumb. Large eggplants contain more seeds and have tougher
skins than small ones. Store in the refrigerator in a covered container or wrapped in
plastic to minimize moisture loss. Use as soon as possible.
AVOCADOS. Also known as alligator pears, they are really fruit, but they are mostly
used as a vegetable. Look for avocados that are fairly heavy, solid and free of bruises or
black spots. Allow hard ones to ripen at room temperature in a paper bag. Ripe, uncut
avocados can keep for up to seven days.
GLOSSARY - HOW TO SELECT AND STORE VEGETABLES
fiber (AmE), fibre (BrE), n.
harvest, v.
harvest, n.
ship, v.
crisp, adj.
wilt, v.
garlic, n.
filled out
bulb, n.
vlakno
brati, ubirati
berba, etva
prevoziti brodom
prhki
uvenuti
enjak, bijeli luk
ispupen
glavica

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net bag
net sack
braid, n.
onion, n.
firm, adj.
papery, adj.
skin, n.
sprout, v.
give off, v.
rot, v.
patent-leather, n.
stem cap, n.
thumb, n.
seeds, n.
tough, adj.
moisture loss
pear, n.
kruka
fairly, adv.
free of
ripen, v.
ripe, adj.
can keep for up to seven days -
mreasta vrea
mreasta vrea
pletenica
luk
vrst
papirnat
koa, kora
klijati
otputati
gnjiliti, truliti
lakirana koa
aka
palac
sjemenke
vrst, tvrd
gubitak vlage
prilino, poprilino
bez, osloboen, slobodan
dozrijeti
zreo
mogu trajati do sedam dana
EXERCISES
A. Fill in the blanks:
Vegetables are good sources of
Vegetables are low in ..................... and .................... .

Raw vegetables consumed immediately after harvesting have
.................... and .................... ................. .
When shopping we should look for:
B. There are many imperatives in this text. Underine them and make a
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list in the space below.

AFFIRMATIVE
NEGATIVE
C. True or False.
Put a T beside a true statement and an F beside a false one. Correct the false
statement.
_____
Vegetables are generally good sources of potassium, fiber and vitamins

A and C.
_____
Most vegetables are high in calories and fat.
_____
The longer the vegetables exposed to air, heat and water, the more
nutrient they get.
_____
Stored vegetables are generally superior in quality to freshly picked

products.
_____
When shopping never look for crisp, healthy colored vegetables, but for
those with signs of wilting.
D. Answer the following questions:

1. How should garlic be selected and stored?
2. What should we keep in mind when buying eggplants?
3. What makes avocados so special?

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THE PRESERVATION OF FOOD

1. Why does food go bad?
Food contains the proteins, fats carbohydrates and vitamins which are vital to life. It
should be fresh when we eat it. If it is bad, it can make us ill. There are two main
agents which turn food bad - fungi (such as yeast and various moulds), and bacteria.
These are micro-organisms which cannot make their own food and which live and
grow on our food. Moulds, for example, are often seen on old bread.
Yeast can spoil fresh food but it also has some very useful properties. For hundreds of
years it has been used by man in the making of bread and wine. It acts as a catalyst in
the process of fermentation. In order to grow and multiply, all these micro-organisms
need food, water, warmth and, in some cases, air. The methods used to preserve our
food are intended to make conditions dry and very cold, unsuitable for the growth and
multiplication of micro-organisms.
The great distances which often separate the producer of food from the consumer in the
20th century make effective food preservation vital. But in most preservation
processes, many important vitamins and proteins are wholly or partially destroyed. One
of the tasks of food technologists today is to find ways of preserving without losing
these vital substances.
2. How is food dried?
In hot countries, food is dried simply by the heat of the sun. The moisture level in most
fruits can be reduced to between 5% and 15%, which is low enough to inhibit the
growth of micro-organisms. Some other foods are subjected to a process known as
dehydration. In this process, a current of hot, dry air is passed over the food to absorb
as much moisture as possible. Tea and coffee are often dried in this way.
3. What happens to foods when they are canned or bottled?
High temperatures kill micro-organisms in food and most micro-organisms need air.
That is why food is vacuum-sealed in cans and bottles and then heated up to a
temperature of 100o C ( acidic foods ) or 120oC ( non-acidic foods ) for about 10
minutes. The food will then keep for a long time provided that the can or bottle remains
airtight.
4. How else can food be preserved?
There are several other ways of preserving food. One of them, freezing, is dealt in
another unit. Two very old methods, salting and smoking, are still used today. A
concentration of 5% or more of salt in food inhibits the growth of most microorganisms.
Smoking causes partial dehydration. Certain acids and chemicals are useful preservers
as they stop the action of the enzymes produced by micro-organisms. Vinegar, for
instance, is used to preserve onions and other vegetables.
One of the newest methods is irradiation. It is especially effective because it kills not
only micro-organisms, but also their spores, thus stopping their reproduction.
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GLOSSARY - THE PRESERVATION OF FOOD

go bad
kvariti se
vital, adj.
bitan, vaan
fresh, adj.
svje
bad, adj.
lo; pokvaren
agent, n.
tvar; uzrok
turn bad
pokvariti
fungus, n. pl: fungi gljivica
yeast, n.
kvasac
bacterium, n. pl: bacteria - bakterija
mould, n. (BrE) mold, n. (AmE)- plijesan
unsuitable, adj.
neprikladan
producer, n.
proizvoa
consumer, n.
potroa
effective, adj.
djelotvoran
wholly, adv.
potpuno
partially, adv.
djelomino
destroy, v.
unititi
task, n.
cilj
preserve, v.
sauvati; konzervirati
reduce, v.
smanjiti, sniziti, reducirati
inhibit, v.
sprijeiti, inhibirati
dehydration, n.
dehidratacija
current, n.
tok, struja
pass over, v.
propustiti
moisture, n.
vlaga, vlanost
vacuum-sealed, adj. vakumiran
can, n.
limenka, konzerva
can, v.
konzervirati
keep, v.
trajati
provided, adv.
pod uvjetom
airtight, adj.
nepropusan za zrak, vakumiran
vinegar, n.
ocat
EXERCISES
A. Read the text again and try to find the answers to the following
questions:
1. What are the most common agents that make the food go bad?
2. What do micro-organisms need to grow and multiply?

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3. How can we prevent the deterioration of food due to micro-organisms?

4. What are the most common processes in food preservation?
5. What are the undesirable side-effects of preserving food?
6. Which are the traditional ways of preserving food without losing its
vital substances?
B. Find all the modal verbs in the text and make a list of them in the
space below.

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Control Text
FOOD PRESERVATION 1
1.Can citric acid or lemon juice be used to help prevent fruit from
turning dark during freezer storage?
Although these products can be used as anti-darkening agents, neither is as effective as
ascorbic acid. Often the quantity of citric acid needed to prevent darkening is so large
that natural flavors are masked or the fruit becomes too sour.
2.Why is it necessary to wash and blanch vegetables before they are
frozen?
Washing removes dirt and some of the bacteria, but does not kill them. Thus it is
important that the food, as well as all surfaces that it touches, are kept clean so that the
number of bacteria on the food is held to a minimum. Bacteria can grow on food if the
temperature rises during freezer storage, and when food is thawed.
Except for green peppers and mature onions, vegetables must be blanched to destroy
enzymes which could cause undesirable changes in flavor, texture and color during
freezer stage.
3.Why can green peppers and mature onions be frozen without
blanching?
Unlike other vegetables, green peppers and onions do not lose quality during freezer
storage if their enzymes are not destroyed by blanching before freezing.
Green peppers frozen without heating are better suited for use in uncooked foods than
are blanched peppers.
Some of the characteristic flavor of onions is lost if this vegetable is blanched before
freezing.
4.Can vegetables and fruits which have thawed be refrozen?
Frozen foods that have thawed may be safely refrozen if they still contain ice crystals,
or if they are still cold - about 40oF - and have been held no longer than 1 or 2 days at
refrigerator temperatures (32 - 40oF) after thawing.
Since thawing and refreezing reduces the quality of fruits and vegetables, use refrozen
foods as soon as possible to save as much of their eating quality as possible.
EXERCISES
A. While reading the passage underline the words you do not
understand and make your own glossary.
GLOSSARY:
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B.Answer the following questions:

1. Which is better at preventing the darkening of fruit - ascorbic or citric acid?
2. Does freezing kill bacteria?
3. Which vegetables need not be blanched before freezing? Say why!
4. What should be done with frozen foods that have thawed?
C. Translate the text into Croatian.

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Control Text
FOOD PRESERVATION 2
1. Why should plastic containers NOT be used when brining pickles?
Vegetables being pickled undergo physical as well as chemical changes during brining
and formation. As a result of these changes, the plastic may be affected, causing
undesirable compounds to be formed or leached from the plastic.
For fermenting or brining pickles, use a stone jar, unchipped enamel-lined pan, or
large glass jar, bowl or casserole.
2. What causes pickled gherkins to be hollow?
Hollowness in pickles generally results from poorly developed cucumbers or gherkins,
holding cucumbers or gherkins too long before pickling, too rapid fermentation, too
strong or too weak a brine during fermentation.
3. What causes jelly/jam to be too soft?
Too much juice in the mixture, too little sugar, mixture not acid enough (overripe
fruit), or making too big a batch at one time.
4. What makes jelly too tough?
Mixture was cooked too long to reach the jellying stage because too little sugar was
used in proportion to the pectin and acid in the juice.
5. What makes crystals form in the jelly?
Crystals throughout the jelly may be caused by too much sugar in the jelly mixture, or
cooking the mixture too little, too slowly or too long.
Crystals on top of jelly that has been opened and allowed to stand are due to
evaporation of liquid. Tartrate crystals in grape jelly may occur if juice has not been
allowed to stand overnight and strained through cheesecloth, before preparing jelly.
EXERCISES
A. Write your own glossary:
GLOSSARY

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B. Answer the following questions:

1. Which changes do pickled vegetables undergo in the process?
2. Should plastic or some other type of container be used for keeping pickles?
Why?
3. Finish the exercise by making questions. Ask your colleague to answer
them.
C. Translate the text into Croatian.

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Control Text
FOOD PRESERVATION 3
1. Why do the undersides of metal lids sometimes discolor?
Natural compounds in some foods, particularly acids, corrode metal and make a dark
deposit on the underside of jar lids. This deposit on lids of sealed, properly processed
canned foods is harmless.
2. Is it safe to use canned foods which have been frozen as the result
of storing them in an unheated storage area?
Freezing does not cause the food to spoil unless the seal is damaged or the jar broken.
If the jar is no longer sealed, the food may still be safe to eat if the jar is not broken and
the food is still frozen and has not been subjected to thawing and refreezing.
Remove the frozen canned food from jars as carefully as possible. The food may need
to thaw slightly to ease its removal from jars, but it should be left in as large blocks as
can be removed through the jar opening.
Examine jars for breaks and hairline cracks. If any are found, food may be transferred
from jars into freezer bags or containers and stored in the freezer, or it may be kept in
the refrigerator for use within a day or two.
Home-canned foods which have been frozen may be less palatable due to texture
changes than properly stored canned foods. Do not recan home-canned foods which
have been frozen.
PICKLE PROBLEMS
3. Why are pickles soft and slippery?
This generally results from microbial action which causes spoilage. Once a pickle
becomes soft, it cannot be made firm again. Microbial activity can be caused by:
- too little salt or acid
- cucumbers not covered with brine during fermentation
- scum not removed from brine during fermentation
- insufficient heat treatment
- seal is not airtight
- moldy garlic or spices
Blossoms, if not removed from the cucumbers before fermentation may contain fungi
or yeasts responsible for enzymatic softening.
4. Why does pickled cabbage get soft?

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- insufficient salt
- too high temperatures during fermentation
- uneven distribution of salt
- air pockets caused by improper packing
5. Why does pickled cabbage turn pink?

This is caused by growth of certain types of yeast on the surface of the kraut
due to:
-too much salt
- kraut improperly covered or weighted during fermentation
6. Why does kraut turn dark?
- unwashed and improperly trimmed cabbage
- exposure to air
- long storage period
- high temperature during fermentation, processing and storage
EXERCISES
A. Write your own glossary!
B.
1.Write down all the characteristics of pickles:
positive
negative
2. What are the problems of pickling cabbage?

3. Write down instructions for properly pickling cabbage.

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4. Caution the consumers when buying cabbage.

5. Explain to the producers how to avoid pickled cabbage getting soft.
6. Explain why pickled cabbage becomes pink; write the precautions.
7. Explain the darkening of pickled cabbage and what should be done to prevent
it.
Useful words: do not, beware, notice, be sure to, make sure, check, control.

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PRESERVATIVES
1.The addition of chemicals to food is strictly controlled by law. Only certain
preservatives are allowed, up to prescribed levels. When correctly used, however, such
chemicals have a useful preservative effect.
2.Sulphur dioxide, generally derived from sodium sulphite, is commonly used. It is added
to the water used in blanching fruit and vegetables before drying. It keeps the color
better and retains more of the vitamin C. The sulphur dioxide is nearly all eliminated
when the food is reconstituted. It is also used to preserve fruit to allow jam-making out
of season. During the jam-making it is almost all boiled off.
3.Benzoic acid is effective against yeasts and moulds and is added to fruit juices and acid
food s such as pickled products.
4.Ascorbic acid is permitted in cheese and flour confectionery. In the latter case, addition
of the acid to the ingredients used for cakes prevents mould formation. Similarly,
propionic acid prevents the formation of "rope" in bread caused by the growth of the
micro-organism Bacillus mesemtericus.
5.Antibiotics are not usually added to food. One danger is that bacteria which they are
meant to destroy may develop a permanent resistance. This is important if the bacteria
are disease producing since it would make medical use of these antibiotics ineffective.
However, a naturally occuring antibiotic, nisin, which has no medical use, is at present
used in some cheese and canned foods.
6.Preservatives which have been traditionally used, (e.g. the nitrates and nitrites in curing,
and acetic acid in pickling) are also allowed, but are carefully examined from time to
time to make sure that they are still safe to use.
ANTIOXIDANTS
7.This group of compounds reduces the oxidation of fatty acids in processed foods. The
unsaturated fatty acids, such as linoleic, are particularly readily oxidized. Antioxidants
are added to food such as oils, fats, and butter.
GLOSSARY
preservative, n.
prescribed level
derive, v.
blanch, v.
retain, v.
reconstitute, v.
out of season
yeast, n.
konzervans
dozvoljena koliina
dobivati
blanirati
zadrati
ponovno uspostaviti
izvan godinjeg doba (za tu vrstu voa ili
povra)
kvasac
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mould, n.
pickled products
confectionery, n.
ingredient, n.
stringy, adj.
canned foods
processed foods
readily, adv.
AN ENGLISH READER
BOOK TWO
plijesan
ukiseljeni, usoljeni proizvodi
slastice
sastojna smjesa, sastojak
vlaknast
konzervirana hrana
preraena hrana
lako, brzo, spremno
Some important acids

ascorbic acid
benzoic acid
butyric adic
boric acid
carbonic acid
citric acid
folic acid
lactic acid
malic acid
nicotinic acid
nucleic acid
palmitic acid
tartaric acid
edible acid
volatile acid
weak acid
saturated acid
unsaturated acid
acidate, v.
acidating
acidic, adj.
acidifier, n.
acidity, n.
askorbinska kiselina
benzojeva kiselina
maslana kiselina
borna kiselina
ugljina kiselina
limunska kiselina
folna kiselina
mlijena kiselina
jabuna kiselina
nikotinska kiselina
nikotinska kiselina
palmitinska kiselina
vinska kiselina
jestiva kiselina
hlapiva kiselina
slaba kiselina
zasiena kiselina
nezasiena kiselina
zakiseliti
postupak ukiseljavanja
kiseo
sredstvo za ukiseljavanje
kiselost
EXERCISES
A. Fill in the missing words (verbs, nouns, adjectives, etc.)
preservative, n.
add, v.
allow, v.
prescribe, v.
___________________, v.
___________________, n.
___________________, n.
___________________, n.
B. Translate from Croatian into English:

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1. zakonom kontrolirano 2. Dozvoljeni su samo neki konzervansi do propisane koliine C. Translate the following:
generally, adv.
derive, v.
commonly, adv.
retain, v.
constitute, v.
reconstitute, v.
D. Underline the words that have the same root in English and in Croatian
and which have the same meaning.

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THE ACTION OF ACIDS AS PRESERVATIVES

The action of acids as preservatives depends upon their effect on the micro-organisms bacteria, yeasts and moulds - present in foods. The addition of acid lowers pH by
increasing the hydrogen ion concentration and it is found that low pH values often
inhibit growth of micro-organisms. Most bacteria grow best at around pH 7, whereas
most yeasts are favoured by mildly acid conditions and grow best at pH 4. Moulds, on
the other hand, can tolerate considerable variations of pH, though most are favoured by
an acid pH. It is evident that acids may often be used to adjust pH to a value that is
toxic to the micro-organisms present in food.
The effectiveness of an acid in lowering pH depends upon its strength, that is the
degree to which it is ionised, and its concentration, that is the amount present in a given
volume. It is found that, for a given hydrogen ion concentration, weak organic acids are
more toxic than strong inorganic ones. This suggests that undissociated organic acid
molecules exert a toxic effect and contribute to the total preservative action of the acid.
Acids which are either naturally present in foods or are produced during fermentation
may be freely added to foods to preserve them. Other acids may only be used if they are
included in the list of permitted preservatives.
Propionic acid and its sodium and calcium salts are found to be effective as
preservatives at low pH, suggesting that as with other organic acids, it is the
undissociated acid which is mainly responsible for the preservative effect. In Great
Britain they are permitted only in bread and flour confectionery, in which they
effectively inhibit the growth of moulds. The temperatures attained during the baking
of the bread are sufficient to destroy all mould spores and mouldy bread results from
the contamination of the loaf after it has been baked. Slow cooling of the bread favours
the growth of moulds.
Propionic acid and its salts also prevent the development of "rope" which is the name
given to the stringy, soggy, foul-smelling condition produced by the growth of bacteria
in the interior of the loaf.
GLOSSARY - ACTION OF ACIDS AS PRESERVATIVES
adjust, v.
effectiveness, n.
permitted preservatives
confectionery, n.
attain, v.
propionic acid
stringy, adj.
"rope", n.
soggy, adj.
foul-smelling, adj.
acid, n.
acidic, adj.
acidity, n.
acidate, v.
prilagoditi
djelotvornost
dozvoljeni konzervansi
slastice
postii, dostii
propionska kiselina
vlaknast
niti
razmoen, gnjecav
smrdljiv
kiselina
kiseo
kiselost
zakiseliti

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acidating, n.
acidifier, n.
postupak ukiseljavanje
sredstvo za ukiseljavanje
Some important acids

ascorbic acid
benzoic acid
butyric acid
boric acid
carbonic acid
citric acid
folic acid
lactic acid
malic acid
nicotinic acid
nucleic
palmitic acid
tartaric acid
dilute acid
edible acid
volatile acid
weak acid
saturated acid
unsaturated acid
- askorbinska kiselina
- benzojeva kiselina
- maslana kiselina
- borna kiselina
- ugljina kiselina
- limunska kiselina
- folna kiselina
- mlijena kiselina
- jabuna kiselina
- nikotinska kiselina
- nukleinska kiselina
- palmitinska kiselina
- vinska kiselina
- razrijeena kiselina
- jestiva kiselina
- hlapiva kiselina
- slaba kiselina
- zasiena kiselina
- nezasiena kiselina
EXERCISES
A. Number the paragraphs. Give each paragraph a heading.
B. Say whether the following statements are true or false. Put a T in front of a true
statement and an F in front of a false one. Correct the false statement in the space
bellow.
1._____The action of preservatives depends upon their effect on the
micro-organisms - bacteria, yeasts and moulds - present in
foods.
2._____The addition of acid increases pH lowering the hydrogen in
concentration.
3._____Low pH values never inhibit growth of micro-organisms.
4._____Most bacteria grow best at pH 4 whereas most yeasts grow
best at pH 7.
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5._____Moulds can tolerate considerable variations of pH, though most

are favoured by an acid pH.
6._____Acids may often be used to adjust pH to a value that is toxic
to the micro-organisms present in food.
7._____The effectiveness of an acid in increasing pH depends neither
on its strength, nor on its concentration.
8._____ It is found that, for a given hydrogen ion concentration, strong organic acids
are more toxic than weak inorganic ones.
9._____ Undissociated organic acid molecules exert a toxic effect and contribute to the
total preservative action of the acid.
10._____ Acids which are either naturally present in foods or are produced during
fermentation may not be freely added to foods to preserve them.
11._____ Other acids may only be used if they are included in the list of permitted
preservatives.
12._____ Propionic acid and its sodium and calcium salts are found to be effective as
preservatives at high pH.
13._____ It is the undissociated acid which is mainly responsible for the preservative
effect.
14._____ Propionoc acid and its salts also prevent the development of "rope" which is
the name given to the stringy, soggy, foul-smelling condition produced by the
growth of bacteria in the interior of the loaf.
C. PASSIVE AND ACTIVE
1. Find all the passive sentences in the text and copy them in the
space below:
2. Could some of these sentences be turned into the active form?
Write the examples in the space below:
3. Can the following sentences be turned into passive? Prove it.
a. The addition of acid lowers pH by increasing the hydrogen ion
concentration.
b. Propionic acid and its salts also prevent the development of "rope"...

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BOOK TWO
BASIC OPERATIONS IN CANNING

1. Preliminary Preparation of Raw Product
The procedure followed in preparing a raw product for canning is dictated by the nature
of the product. Peas, for example, must be removed from the pod, washed, graded for
size, and picked free of extraneous material, splits, broken peas, etc.
Corn must be husked, washed and trimmed free of imperfections before cutting from
the cob. Tomatoes must be soaked and washed to remove soil, scalded, and peeled and
cored. Fruits must be washed and, depending upon the fruit and the style of pack, may
or may not be peeled and pitted. Fish must be scaled, cleaned and trimmed.
About the only general statement that can be made is that the raw product is freed of all
undesirable material which may be attached, and is carefully inspected and trimmed
free of imperfections and faults. Later operations vary with the material handled.
2. Blanching
Many, but not all fresh foods are given a hot water or steam scald, known as the
blanch, before filling into the container. This serves to remove surface materials which
might injure the flavor, drives out gas, and wilts the product so that a better control of
the fill is possible. In at least one instance it has a beneficial effect on color; and it is
sometimes of value because of the destruction of enzymes. Proper blanching reduces
inside can strain during processing, particularly where exhausting is not employed.
3. Wilting
Filling may be accomplished mechanically or by hand. Mechanical filling is faster, and
gives a more accurate control of the net weight or volume of liquid. It is, consequently,
used wherever possible. Such products as sardines, asparagus, pears, and a number of
others cannot be handled satisfactorily by mechanical fillers and must be filled by hand.
The sequence of operations is as follows: brining or siruping; exhausting; sealing;
processing; cooling; casing and warehousing.
GLOSSARY - BASIC OPERATIONS IN CANNING
raw product
peas, n.
pod, n.
grade, v.
extraneous, adj.
split, n.
husk, v.
cob, n.
soak, v.
scald, v.
raw material - sirovina

graak
mahuna, komuka; ljuska
sortirati, gradirati, stupnjevati
vanjski, stran
pukotina, napuklina, raspuklina
ljuska, lupina, komuka
ljuska (tvrda kotunjava ljenjaka, oraha i sl.)
namoiti,
opariti, preliti kipuom vodom

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peel, v.
core, v.
pit, v.
fault, n.
wilt, v.
net weight
asparagus, n.
brine, v.
sirup, v.
exhaust, v.
seal, v.
case, v.
warehouse, n.
AN ENGLISH READER
BOOK TWO
oguliti, oljutiti
izvaditi jezgru; izdupsti
izdubiti
pogrijeka, nedostatak
uvenuti, uiniti uvenutim, obariti
neto teina
paroga
staviti u rasol
staviti u sirup
izvlaiti, iscrpsti, istroiti, ispumpati (zrak)
zalemiti; hermetiki zatvoriti
staviti u kutiju, pakirati
skladite
EXERCISES
A.
1. List the procedures to be followed in preparing a raw product for canning.
2. What is blanching?
3. What are the two ways of filling canned products?
4. List the procedures in filling:
B. List all the participles in two groups. Explain their function.

PRESENT PARTICIPLE
PAST PARTICIPLE

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BOOK TWO
NUTRITIVE VALUE OF CANNED FOODS

Some nutrient loss occurs during heat processing and more thiamine may be lost from
meat during processing than would be lost during normal cooking. Reduction in
ascorbic acid content also occurs during processing but much more disappears during
the first few weeks of storage as a result of oxidation due to the small amount of
oxygen remaining in the headspace of the can. Further destruction of thiamine may
occur during storage but in normal conditions this should not exceed 10 - 15 per cent
during two years storage.
Apart from the losses of thiamine and ascorbic acid, canned foods are quite as good,
from a nutritional point of view, as corresponding fresh foods. Indeed, canned fruits
and vegetables may be better because they are often canned within of a few hours of
being picked and this reduces pre-canning losses of ascorbic acid to a minimum. The
total loss of ascorbic acid in canned fruits and vegetables may be much less than in
fresh vegetables bought in a semi-fresh condition and cooked at home.
HEAT TREATMENT OF MILK

Milk is much a rich source of nutrients that it is an ideal medium for the growth of
micro-organisms. Although milk should be practically free of bacteria at the time it is
obtained from a clean and healthy cow, it is almost impossible to maintain it in this
condition. Bacteria from the milk container and from the air pass into the milk, where
they find congenial conditions in which to flourish. In addition to this, unhealthy cows
contribute disease-bearing bacteria to the milk, the most dangerous of which is tubercle
bacillus. In the past, this micro-organism caused thousands of deaths annually in both
cattle and humans. Most milk is now heat-treated to ensure that harmful organisms are
destroyed before it is consumed. As well as preventing the spread of disease, heattreatment of milk also considerably improves its keeping properties since lactic bacilli
which cause milk to become sour are also killed.
GLOSSARY - NUTRITIVE VALUE OF CANNED FOODS
nutrient, n.
loss, n.
processing, n.
headspace, n.
congenial, adj.
tubercle bacillus
spread, n.
lactic, adj.
hranjiva tvar
gubitak, nedostatak
prerada
gornji dio
koji odgovara
bacil tuberkuloze
irenje
mlijeni

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BOOK TWO
EXERCISES
A. Nutritive value of canned foods
1. List the advantages and disadvantages of canned foods and fresh foods
ADVANTAGES
DISADVANTAGES
2. Paragraph 1, sentense 1. Analyse, word by word, the first sentence.
3. Find a comparison in the text and copy it.
4. Find all the irregular verbs in paragraphs 1, and 2, and list them below.
5. Find all the modal verbs in paragraphs 1, and 2, and list them below.
B. Heat treatment of milk

1. Explain how milk can become tainted.
2. What are the advantages of heat treatment of milk?
3. Underline and list all the adverbs in this passage.
4. Underline and list all the prepositions in this passage.
5. Underline all the passive sentences.

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BOOK TWO
HOW TO HANDLE OPEN CANNED FOOD

The National Food Processors Association says for best quality, all unused portions of
canned food should be removed from the can and stored in a tightly lidded container in
the refrigerator.
There are two reasons for this, according to the FDA's Center for Food Safety and
Applied Nutrition. First, there is a real danger of lead contamination from the lead
solder used to seal seams in older-style cans. These cans are easy to identify by the
obvious vertical folded seam on the outside of the can. Of course, foods remain safe as
long as the can is unopened, but when exposed to air and light, the naturally occurring
chemicals in the food may interact with lead solder causing lead to leach into the food.
This is especially true of highly acidic foods, such as fruit juice, pineapple and
tomatoes.
Second, the newer design cans that have been either electrically welded or made from
one piece (seamless), and even those cans with a light enamel coating on the inside,
can impart the process and add a metallic taste to foods stored in the open cans. This is
the result of food chemicals interacting with the can material itself in the presence of
air and light.
The best containers for leftover-food storage are made of non-porous plastic, glass or
stainless steel. Lids should fit snugly, to keep air, light and airborne bacteria out while
sealing in food quality and flavor.
GLOSSARY
lid, v.
lead contamination
lead solder
seal, v.
seam, n.
folded, adj.
the outside of the can
exposed, adj.
interact, v.
leach, v.
weld, v.
seamless, v.
add, v.
metalic taste
leftover-food
stainless steel
lid, n.
fit snugly
airborne bacteria
impart, v.
poklopiti, zaepiti, zatvoriti

zagaenje olovom
olovni lem
zavariti, zalemiti, lemiti, lemom spajati, zapeatiti
av, lem
presavinut, svinut
vanjski dio konzerve
izloen
tetno djelovati
istjecati
spojiti, lemiti, zavarivati
bezavan
dodati
metalan okus
ostaci hrane
nehrajui elik
poklopac
vrsto prianjati
bakterije koje nastaju u zraku
dati, dodati, pridati, stetiti, koditi

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BOOK TWO
EXERCISES
A.
1. Underline all the adjectives, list them below and write their opposites beside them.
ADJECTIVE
OPPOSITE
2. Underline all the participles; classify them and explain their function.
PRESENT PARTICIPLE
PAST PARTICIPLE
3. Make a list of all the nouns in the text. Pay special attention to
compound nouns.

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BOOK TWO
SPOILAGE OF CANNED FOODS

Properly canned foods remain edible for very long periods if the cans are not corroded.
In 1958 a number of cans which had been sealed for many years were examined. A tin
of plum-pudding prepared in 1900 was opened and the contents were found to be in
excellent condition. The meat in two cans sealed in 1823 was found to be free from
bacterial spoilage but the fat was partially hydrolysed into glycerol and fatty acids.
When spoilage of canned foods occurs it is commonly caused by a defect in the can.
Spoilage may also arise from inadequate heat treatment which is insufficient to kill all
the micro-organisms present in the food. Certain heat-resisting bacterial spores produce
acids when they germinate in foods and if this happens a flat sour results. No gas is
produced and the spoilage is not evident until the can is opened and the unwholesome
smell of the contents becomes evident. The organism particularly responsible for flat
sours is Bacillus stearothermophilus the spores of which are able to survive exposure to
120oC for twenty minutes.
Non-acid foods such as peas are most likely to be affected. The organism finds its way
to the food via infected equipment or ingredients such as sugar or flour and spoilage of
this type may be an indication of low standards of hygiene at the canning plant.
Another type of spoilage to which canned foods are prone is the hydrogen swell or hard
swell. This is caused by heat-resisting bacteria which produce hydrogen gas as they
grow in the canned food. The ends of the can may bulge, as a result of increased
pressure, to produce what is known as a blown can.
Sometimes improperly canned foods smell offensively of bad eggs and may be very
dark in color. This is an example of sulphide spoilage and is caused by the presence in
the can of Clostridium nigrificans. This organism produces hydrogen sulphide gas
which is responsible for the foul smell. Not enough gas is produced to cause distortion
of the can.
The three types of spoilage discussed above are not harmful but they make canned food
unfit to eat. The fact that these organisms have survived the heat-treatment process,
however, indicates that the food has been inadequately heat-treated and there is the
possibility that more harmful organisms may be present.
GLOSSARY - SPOILAGE OF CANNED FOODS
properly, adv.
edible, adj.
corrode, v.
tin, n.
bacterial, adj.
insufficient, adj.
present, adj.
heat-resisting, adj.
germinate, v.
flat, adj.
sour, adj.
wholesome, adj.
pravilno, propisno
jestiv
korodirati
limenka; lim; kositar
bakterijski
nedovoljno
prisutan
otporan na toplinu
klijati
ravan; bljutav
kiseo, kiselkast; ukiseljen; trpak; ciknut
zdrav; dobar, koristan; blagotvoran

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unwholesome, adj. nezdrav; lo

via, adv.
putem, preko
plant, n.
tvornica; pogon
prone, adj.
sklon
swell, n.
oteklina, izboina,
swell, swelled, swollen, irr. v. - nabreknuti, nabubriti, oticati, naduti se
bulge, v.
striti, izboiti, nabujati
a blown can
izboena, ispupena konzerva
improperly, adv.
nepravilno, nepropisno
offensively, adv.
naglaeno; jako; agresivno, resko
bad eggs
pokvarena jaja
foul, adj.
smrdljiv,
unfit, adj.
nepodoban, neprikladan
arise, arose, arisen, irr.v.potjecati, nastati
EXERCISES
A. Read the exercises before reading the text again.
1. Name the three types of spoilage discussed in this text.
2. There are many adjectives describing the bad taste that can be
produced in improperly canned foods. Read the text carefully again
and make a complete list of these adjectives.
3. There are many compound adjectives and adverbs in this text. Make a list of them
and write the Croatian equivalent.
4. Number the paragraphs. Then carefully translate Paragraph 1.
5. Give the Croatian equivalent for the following:
- certain heat-resisting bacterial spores - no gas is produced - canned foods are prone to - this is caused by heat-resisting bacteria - hydrogen sulphide gas is responsible for the foul smell - they make canned food unfit to eat - food has been inadequately heat-treated B.

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BOOK TWO
1. Translate into Croatian sentence 2 in Paragraph 1. Note the verb tenses and try to
explain them.
2. Sentence 1 in paragraph 2 is a passive sentence. Rewrite the sentence in active.
3. Rewrite sentence 3 in paragraph 2 in passive.
4.
Give an example for each verb form - active or passive - that you have found in this
text.

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107
TEST
A. Complete the following text using the correct tenses and voices of
brackets:
verbs in
In a typical canning process the food is (sort) ................., (clean) ............. and (blanch)
.................. to destroy enzymes and (remove) ..................... the air (retain) ....................
in the tissues. The blanching (do) ..... ................. by immersion in hot water or by
(blow) ................... steam through the raw material for up to ten minutes. The clean
cans are then (fill) ................... by an automatic dispenser which ( put) ..................... the
correct quantity of material in the can. The remaining air in the can (replace)
...................... by steam in an exhausting unit. This (form) .................... a vacuum in the
can when the steam (condense) ..... ......................... . The lids (apply) ...................... by
machines which (press) the lid and the body of the can together (form) .................. an
airtight seal. The cans are then (place) ....................... in retort.
B. Translate into Croatian:
Different materials conduct heat at different speeds.
This can be shown by doing a simple experiment.
Some rods are covered with wax and attached to a metal tank.
The rods have the same size but they are made of different materials. The tank is filled
with water.
C. Make the following sentences negative:
1. Open the flask.
2. Us toxic materials.
3. Keep flammable solvents here.

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AN ENGLISH READER
BOOK TWO
FOOD PRESERVATION
PRESSURE CANNING
1. Pressure canning of low-acid foods is receiving increased emphasis today, mainly
based on the greater safety of this technique. The method also offers an additional
advantage - improved quality and nutrient retention. Generally a 10oC rise in canner
temperatures increases the destruction of bacteria tenfold. At the same time,
chemical changes that affect color, flavor, texture and nutrients of the food are only
doubled.
2. This means that for every 10oC increase in canning temperature, bacteria are
destroyed five times faster than are vitamins, flavor, color and texture.
Accordingly, in contrast to boiling water canning, heat sterilizing in a pressure
canner at 116oC
3. ( p.s.i.) destroys bacteria about 17 times faster than chemical changes are affected,
ccounting for better nutrient and quality retention of pressure-canned low-acid
foods.
4. Be cautious about interpreting this as an advantage in pressure sterilizing acid
foods. This technique can increase quality and nutrient losses because of the total
time jars of food will be near or above boiling water temperature. For example,
with tomatoes it takes about 5 minutes until steam begins to escape, 10 minutes to
exhaust the air, about 5 minutes to build up pressure, 5 minutes for heat-sterilizing
at 116oC and 30-45 minutes cooling before opening the canner. That adds up to
about 55 to 80 minutes at temperatures near or above 100oC, as compared to the
recommended 35 minutes for heat sterilizing in a boiling water canner. Assuming
the average product temperature is elevated above 100oC about half of this total
time, the loss in quality could be at least doubled.
4. Properly handled heat sterilization has a great deal to do with the quality of canned
foods. If the temperature is too high or the time of sterilization too long, the result is
a product with poor color, soft texture and less flavor. Tomatoes canned in the
pressure canner are an example.
5. After heat sterilization, a quality canned food will have liquid covering the solid
food
in the jar. The lid must allow air, but not liquid, to escape during heat sterilization. A
low liquid level in the jar may indicate the lid did not function properly, pressure
was
allowed to fluctuate in the pressure canner, or the canner was not cooled
completely, before opening, or raw pack was used. Foods not covered with liquid
will have poorer quality.
6. Jars must be air-cooled naturally after heat sterilization for maintained quality as
well
as for safety. Delayed cooling in tightly enclosed areas, such as cardboard cartons,
will decrease the quality of the product.

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GLOSSARY - PRESSURE CANNING

pressure canning
low-acid, adj.
emphasis, n.
safety, n.
improved quality
nutrient retention
an 10oC rise / increase
tenfold, adj.
cautious, adj.
exhaust, v.
build up, v.
cooling, n.
assume, v.
average, adj.
elevate, v.
handle, v.
jar, n.
lid, n.
fluctuate, v.
air-cooled naturally
to maintain, v.
delay, v.
tightly enclosed
cardboard, n.
decrease, v.
konzerviranje pod pritiskom

nisko (slabo) kiseli
naglasak
sigurnost, pouzdanost
poboljana kvaliteta
zadravanje hranjivih tvari
povienje temperature za 10 stupnjeva
deseterostruki
oprezan
ispustiti
izgraditi, uspostaviti
hlaenje
pretpostaviti
prosjean
podii
rukovati
posuda
poklopac
fluktuirati; kolebati se
ohladiti prirodno na zraku
zadrati
odgoditi
vrsto zatvoren
karton
sniziti, umanjiti
EXERCISES
A.
1. Write the key word(s) for each paragraph.
B.
Translate the following into Croatian:
1. Generally a 10o C rise in canner temperatures increases the destruction of bacteria
tenfold.
2. Be cautious about interpreting this as an advantage in pressure sterilizing foods.
3. This technique can increase quality and nutrient losses because of the total time the
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jars of food will be near or above boiling water temperature.

4. If the temperature is too high or the time of sterilization too long, the result is a
product with poor color, soft texture and less flavor.
5. After heat sterilization, a quality canned food will have liquid covering the solid
food
in the jar.
6. Delayed cooling in tightly enclosed areas, such as cardboard cartons, will decrease
the quality of the product.
B.
1. Sum up the advantages and disadvantages of pressure canning and classify them in
the space below.
2. Say when pressure canning is recommended and when other means of canning
should
be used.
3. What precautions should be taken when canning foods in pressure canner?

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FOOD IRRADIATION
The Government announced its decision to lift the ban on food irradiation. However,
before this can come into operation a system of control and licensing will have to be set
up.
The advantages of irradiation would be to extend the shelf-life and reduce food storage
problems by inhibiting sprouting, delaying ripening, controlling infestation and
reducing spoilage and pathogenic organisms. Salmonella, a cause of food poisoning,
would be eliminated from poultry and fish. The use of additives to preserve food would
be reduced.
Countering these are the disadvantages and general public concerns about food
irradiation. Concern focuses on four issues. The first is whether it makes the food
radioactive. In fact it does, but only slightly and only for a short time.
When the ionizing radiation passes through the food, some atoms absorb it and become
radioactive, but they can rapidly lose this radioactivity by radioactive decay.
Secondly, irradiation of food can cause changes in taste and texture which although not
harmful can make the food unpalatable: meat, eggs and dairy produce are particularly
prone. The addition of other additives may thus be required to control any obnoxious
flavours produced. The reactions responsible for these changes are not yet understood
but they limit the foods that can be irradiated.
The biggest source of concern is not the changes that irradiation induces, but rather the
absence of changes. Since many foods do not show any obvious changes, there is no
reliable test for detecting the process. It is therefore possible for irradiation to be used
to allow old food to be sold as fresh.
Lastly, there is concern that irradiation will have an impact on the nutritional content of
the food. Vitamin C, B1 and E are all at risk and essential fatty acids may also be
damaged. It is vital that when irradiated food become available, it is clearly labelled to
enable consumers to make informed choices about what they eat.
GLOSSARY - FOOD IRRADIATION
lift the ban
food irradiation
set up, v.
extend, v.
shelf-life, n.
reduce, v.
food storage
inhibit, v.
sprouting, n.
delay, v.
ripening, n.
infestation, n.
spoilage, n.
ukinuti zabranu
radijacija hrane
uspostaviti, postaviti, odrediti
produljiti, produiti
rok trajanja
smanjiti, skratiti, reducirati
skladitenje hrane
sprijeiti
klijanje
odgoditi
zrenje. dozrijevanje
zagaivanje, preplavljenost
kvarenje

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food poisoning
trovanje hranom i zagaenje hrane
disadvantage, n.
nedostatak
unpalatable, adj.
nejestiv
dairy produce
mlijeni proizvod
prone, adj.
spreman, sklon
obnoxious, adj.
neugodan, kodljiv
induce, v.
izazvati, uzrokovati, inducirati
obvious, adj.
oit
reliable, adj.
pouzdan
lastly, adv.
konano, na kraju
label, v.
oznaiti, etiketirati
enable, v.
omoguiti
pathogenic organisms patogeni organizmi
general public concern openito javno miljenje
system of control and licensing - sistem kontrole i dozvola (licenci)
EXERCISES
A. Give the opposites:
WORD
advantage
harmful
unpalatable
understood
absence
reliable
possible
available
able
OPPOSITE
B. 1. Read the passage again. Number the paragraphs and give each paragraph a
heading or key words.
C. Answer the following questions:
1. Should the ban on food irradiation be lifted and why?
2. List the advantages and disadvantages of food irradiation.
ADVANTAGES
DISADVANTAGES
3. Do you agree with what is said in paragraph 3? Say why.

4. Discuss paragraph 5 with your colleagues.
5. What impact can food irradiation have on the vitamin content of food?

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Control text
Read the text carefully and translate it into Croatian.
NATURALLY OCCURRING TOXICANTS IN FOOD

While much of the concern about food hazards centers on food additives, some toxins
occur naturally in foods. Some foods contain substances that interfere with the
utilization of nutrients, for example. Oxalates, commonly found in spinach, Swiss
chard, beet tops, and rhubarb, interfere with the absorption of calcium.
Some foods are toxic under special circumstances. For example people eating
substances to which they are allergic may develop toxic reactions.
Although the amount of these toxic substances found in particular foods is important in
determining how toxic they will be to humans, other factors must be considered also.
These include the size of the subject (children are more vulnerable than adults), the
speed of ingestion, other foods eaten with the toxicant, the amount of food ingested at
one time, and the individual's ability to detoxify the toxin.
GLOSSARY - NATURALLY OCCURRING TOXICANTS IN FOOD
hazard, n.
additive, n.
interfere, v.
oxalates, n.
spinach, n.
Swiss chard, n.
beet tops
rhubarb, n.
toxicant, n.
vulnerable, adj.
ingestion, n.
ingest, v.
opasnost
dodatak hrani, aditiv
tetno djelovati
oksalati
pinat
blitva
lie repe
rabarbara
otrov
osjetljiv
unaanje, apsorpcija
progutati, unijeti hranom, apsorbirati

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MICRO-ORGANISMS AND FOOD SPOILAGE

1. Micro-organisms are everywhere; they are found in air, water, and in soil, in hot
springs at a temperature of 80o C, and in sub-zero temperatures. It is certain that

any surface, unless sterilized and protected, will have some micro-organisms on it.
Human beings are no exception. The animals and plants which become our food all
carry surface micro-organisms.
2. There are normally between 100 and 1000 bacteria per square centimeter on the
skin of the hands. Even higher populations per unit area can be found in the mouth,
throat, lungs, and intestine. Most of these bacteria are quite harmless. Man can coexist with the great majority of his resident bacteria, but it is another matter if he
has to share his food with them.
3. All food, when it is in a live condition prior to slaughter and harvest, carries
bacteria, but only on such surfaces as the skin and intestine. Any bacteria which
invade the tissues are dealt with by the normal defence mechanism of the plant or
animal, such as the leucocytes in mammals. After death, these defences stop
functioning and in time bacteria invade the interior of the food. All raw food will
be contaminated by micro-organisms, the majority on the surface of the food. The
main types of micro-organisms found on foods are moulds, yeasts, and bacteria.
4. Moulds are the largest species of food spoilage organisms. They are a microscopic
form of fungi, and consist of filaments of cells which join up to form a network
visible as mould on foods, particularly on foods stored in slightly damp conditions.
Moulds are almost always undesirable, although they contribute to the flavour of
blue and green cheeses.
5. Yeasts are another group of fungi, and exist as oval shaped cells about seven
microns long. They cause spoilage in some food but are also of considerable
importance in the food industry. Many yeasts can convert sugars into alcohol and
gaseous carbon dioxide, which is the basis of the production of alcoholic
beverages. The carbon dioxide production is utilized for leavening dough in bread
making.
6. Bacterial cells are smaller than yeasts, about one to three microns in size. Two
particularly common types are the cocci which are spherical and the bacilli which
are rod-shaped. Undesirable bacteria can be classified into two classes, spoilage
organisms and pathogens. Spoilage organisms make food unpalatable and reduce
the nutritive value but do not present any danger to health. Typical examples are
Lactobacilli which produce lactic acid and cause souring in foods, and some
Clostridia, which break down proteins to give sulphur- or amino- containing
compounds with putrid smells.
7. Pathogens cause illness or death in man.
Typical food pathogens are:
a. Salmonellae. These organisms are carried on animals or immune humans. They are
infectious in man and cause enteritis. One variety of Salmonellae causes typhoid. It
not only causes enteritis, but also invades other organs and tissues and until
recently, this disease was often fatal.

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b. Staphylococcus aureus. It is found on animals and is carried by most humans,

particularly on the skin and in the nose and throat. The organism itself does not
cause illness directly, but it produces a poisonous substance (enterotoxin) which
irritates the stomach and intestine. The bacteria are killed relatively easily by heat,
but the toxin is heat stable, and consequently, if infected food is reheated, the
bacteria are killed but the toxins remain. It often occurs in cold food which is
handled and then left to stand at room temperature before it is eaten.
c. Clostridium botulinum. This organism is normally soil-borne but some strains are
water-borne, and vegetables, meat or fish may be contaminated. They are sporeforming organisms which, when conditions are adverse, form spores with a very
tough coat, and remain in a more or less dormant condition until conditions become
more favourable for growth. Spores are much more resistant to heat than most
micro-organisms. It is a neurotixin which affects the central nervous system and is
usually fatal. Luckily the toxin is destroyed by heating even though the bacterial
spores may survive. Cases of botulinum poisoning are usually caused by canned or
bottled vegetables which have been insufficiently heated.
GLOSSARY - MICRO-ORGANISMS AND FOOD SPOILAGE
soil, n.
spring, n.
sub-zero temperature
sterilize, v.
protect, v.
exception, n.
population, n.
throat ,n.
lungs, n.
intestine, n.
harmless, adj.
prior to, adv.
slaughter, n.
harvest, n.
invade, v.
defence mechanism
mammal, n.
species, n.
raw, adj.
contaminate, v.
filament, n.
network, n.
visible, adj.
damp, adj.
beverage, n.
leaven, v.
tlo
izvor
temperatura ispod nule
sterilizirati
zatititi
izuzetak
populacija, skupina
grlo
plua
crijevo
bezopasan
prije
klanje
berba, etva
napasti
obrambeni mehanizam
sisavac
vrsta
sirov
zagaditi, zaraziti
niz, nakupina
mrea
vidljiv
vlaan
pie, napitak
primijeati kvasac

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dough, n.
souring, n.
undesirable, adj.
unpalatable, adj.
present, v.
putrid, adj.
infectious, adj.
enteritis, n.
typhoid, n.
fatal, adj.
heat stable, adj.
reheat, v.
soil-borne, adj.
water-borne, adj.
central nervous systeminsufficiently, adv.
-
AN ENGLISH READER
BOOK TWO
tijesto
kiseljenje
neeljen, nepoeljan
nejestiv
predstavljati
smrdljiv, truo
zarazan
enteritis, upala crijeva
tifus
fatalan, smrtonosan
otporan na toplinu
ponovno grijati, podgrijati
koji nastaje u tlu
koji nastaje u vodi
centralni ivani sustav
nedovoljno
EXERCISES
A. Put the number of the appropriate paragraph in front of the topic describing it.
...... Where micro-organisms live
...... Populations per unit area
..... Defence mechanism
..... Moulds
..... Yeasts
..... Classification of bacteria
B. Find the key sentence for each paragraph and copy it in the space below.

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C. For every word in column A there is a word of the opposite meaning in column B.
Put the right letter from column B behind the appropriate number in column A.
A
1. ... major
2. ... harmless
3. ... palatable
4. ... live
5. ... desirable
6. ... tough
7. ... favourable
8. ... active
9. ... sufficient
a. unpalatable
b. dead
c. minor
d. harmful
e. insufficient
f. dormant
g. soft
h. unfavourable
i. undesirable
D. Write down the main types of micro-organisms found on food

1.
2.
3.
E. Complete the following passage:
Moulds are a microscopic form of ............. and they consist of .................. of cells
which together form a .................. that on foods is visible as ............. .
Moulds can be desirable on blue and green ................. where they contribute to the
................. . The basis of the production of alcoholic beverages is the conversion of
.................. into ................. .
F. Say whether the following statements are true or false and put a T or an F in front of
the number.
...... 1. Moulds are almost always desirable.
...... 2. Defence mechanism of a plant or an animal stops after death.
...... 3. Yeasts can convert sugar into alcohol.
...... 4. Most bacteria are harmful.
...... 5. Bacterial cells are larger than yeasts.
G. Translate into Croatian:
heat-stable spore-forming dormant condition vegetative condition bread making oval-shaped H. Translate into English:
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1. Pri temperaturi ispod nule

.........................................................
2. Obrambeni mehanizam prestaje djelovati nakon smrti.
................................................................................................................
3. Oni pretvaraju eere u alkohol.
................................................................................................................
4. Ugljiik-IV-oksid koristi se u proizvodnji kruha.
................................................................................................................
5. Sva sirova hrana zagaena je mikroorganizmima.
................................................................................................................

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Control text
Read the text carefully consulting your dictionaries and then translate it into Croatian.
FOOD POISONING
Food poisoning comes from toxins produced by bacteria growing in food. The common
bacteria Staphylococcus aureus and Clostridium perfringens both produce toxins when
they grow on foodstuffs. These toxins, however, are seldom lethal. On the other hand,
the common anaerobic soil bacterium Clostridium botulinum produces the toxin that
causes botulism, one of the most dreaded, but fortunately rare, forms of food
poisoning. This toxin interferes with nerve activity, causing paralysis and, if the
breathing muscles are paralysed, death. The toxin is easily destroyed by heat, but the
bacterium also produces endospores which must be heated for a long time to kill them.
Since Clostridium can grow only under strictly anaerobic conditions, fresh and frozen
foods are safe from botulism, but canned foods provide an anaerobic environment
where the spores can grow and produce toxins. Commercial canned foods are usually
safe from C. botulinum unless the equipment used for heat-sterilization is defective.
Most cases of botulism are due to inadequate heating of home canned foods. The most
effective safeguard against botulism is to can only acid foods such as fruit and pickles,
since Clostridium botulinum cannot survive at a low pH; vegetables such as beans and
peas do not contain enough acid to kill the bacteria.
GLOSSARY - FOOD POISONING
toxin, n.
lethal, adj.
anaerobic, adj.
soil, n.
dreaded, adj.
fortunately, adv.
food poisoning
interfere, v.
nerve activity
breathing muscles
endospore, n
defective, adj.
to be due to
inadequate, adj.
safeguard, n.
pickles, n.
comercially canned foods home-canned foods -
otrov toksin
smrtonosan
anaerobni
tlo, zemlja
zastraujui
sreom
trovanje hranom
kositi se, suprotno/tetno djelovati
ivana aktivnost
dini miii
endospora
oteen, nedostatan, pokvaren
ovisiti o
nedovoljan, neprikladan
sigurna zatita, jamstvo
ukiseljeno ili usoljeno povre
tvorniki konzervirana hrana
hrana konzervirana u domainstvu

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BOTULISM - RARE BUT DEADLY

1. Botulism is a food-borne disease caused by Clostridium botulinum bacteria that
produce a deadly toxin, or poison when they grow in food. About 30% of the people
who become sick with botulism die. Scientists estimate that one cupful of this toxin
could kill all the people on earth.
2. Luckily, botulism is rare. There are only 10 to 15 cases each year in the US. Although a
few are traced to commercially canned foods, about 75% of the cases are caused by
improperly home-canned foods.
3. Never eat or even taste food from a swollen jar, or food that is foamy, moldy, or has a
bad odor from a can or a jar.
4. Dispose of the food in such a way that there is no chance it will be eaten by humans or
animals.
5. Always boil home-canned vegetables and never taste them before cooling them. The
toxin that causes botulism is destroyed by heat.
Bringing the food to the boil and holding it there for a few minutes inactivates the
toxin.
Exercises.
A. Before translating the text on botulism find in your dictionaries the
Croatian equivalents for the words listed below:
food-borne, adj.
estimate, v.
cupful, n.
commercially canned foods improperly, adv.
home-canned, adj.swollen, adj.
foamy, adj.
moldy, adj.
bad odor
can, n.
jar, n.
dispose of, v.
inactivate, v.
bringing the food to the boil and holding it there.... B. Describe a case of botulism poisoning you have heard of recently.

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C. Translate the text.
BREAKING THE MOULD

Moulds grow in the refrigerator because they can tolerate the low temperature. They
can hasten food spoilage and cause allergic and respiratory problems. And, under the
right conditions, some moulds can produce mycotoxins, or poisons.
What should we do not to have them in the fridges?
Do not sniff the mouldy item - moulds can cause respiratory problems. If the food is
heavily covered with mould, wrap it gently and discard it immediately. Clean the
refrigerator where the food was sitting and examine nearby items. If the food has a tiny
spot of mould, proceed as follows:
In hard - block cheeses, cut off at least an inch around and below the mould spot. Keep
your knife out of the mould. Rewrap in fresh wrap. The same procedure can be
followed for hard salami.
In jams and jellies, a tiny spot of mould can be scooped out. With a second clean
spoon, scoop out more jam around the spot. If the rest looks and smells normal, it is
OK. If it tastes fermented, throw it out.
In firm vegetables, such as cabbage and carrots, you can cut away small spots of mould
from the surface. But you should discard soft vegetables, such as tomatoes, cucumbers
and lettuce, if they show mould.
Discard mouldy soft cheese, cottage cheese, cream, sour cream, yogurt, individual
cheese slices, bacon, hot dogs, sliced lunch meats, meat pies, opened canned ham,
baked chicken, bread, cake, buns, pastry, corn, nuts, flour, whole grains, rice, dried
peas and beans, and peanut butter.
GLOSSARY - BREAKING THE MOULD
mould (BrE), mold (AmE), n. hasten, v.
sniff, v.
respiratory, adj.
wrap, v.
discard, v.
nearby, adj.
spot, n.
proceed, v.
rewrap, v.
wrap, n.
procedure, n.
scoop out, v.
ferment, v.
throw out, v.
hard cheese
soft cheese
cottage cheese
cream, n.
-
plijesan
ubrzati
mirisati, njuiti
dini
omotati, umotati
odbaciti, baciti, rijeiti se
blinji
toka, mrlja
postupati
ponovno omotati
omot
procedura, niz postupaka
izdupsti
fermentirati, pokvariti
ispljunuti, izbaciti
tvrdi sir
mekani sir
mladi sir
vrhnje

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sour cream
yogurt, n.
cheese slices
bacon, n.
hot dog, n.
lunch meats
meat pies
canned ham
cake, n.
bun, n.
pastry, n.
corn, n.
nuts, n.
flour, n.
whole grains
rice, n.
dried peas and beans
peanut butter
AN ENGLISH READER
BOOK TWO
kiselo vrhnje
jogurt
narezani sir u krike
slanina
hrenovka
naresci
mesne okruglice
konzervirana unka
kola, torta
pecivo
tjestenina
zrno, kukuruz
oraasto voe
brano
cjelovita zrna
ria
osueni graak i grah
kikirikijev maslac
EXERCISES
A. Make a list of all food products mentioned in the passage and give the Croatian
equivalents:
dairy products:
vegetables:
meat products:
B. Make a list of all the verbal forms in the passage and explain them.

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NON-MICROBIAL CHANGES IN FOOD

1. Even without microbial damage foods undergo changes in storage; the surfaces of apple
slices rapidly turn brown; sweet crisp lettuce becomes limp and bitter. These changes
are due to bio-chemical reactions and occur even in the absence of micro-organisms.
2. The cells in biological tissues are, of course, not inanimate like the bubbles in foam
rubber, but are highly organized and have very active biochemical systems. We can
compare a cell in a living plant or animal to a highly organized and fully automated
factory.
3. The factory takes in fuel (oxygen, carbohydrates and fats) and raw materials (water,
minerals, amino-acids, etc.), and converts fuel to energy which it uses to convert r/w
materials to end products (proteins, polysaccharides, etc.).
4. The manufacturing processes which it employs are normally multi-stage with a number
of intermediate compounds. Finally the cell disposes of its waste products (carbon
dioxide, ammonia). harvest or slaughter has the effect on this factory of cutting off the
supply of fuel and raw materials, either immediately or over a period of time,
preventing the end products from being moved out of the factory, and blocking up the
drains. If the factory is damaged, certain stages in the sequence of reactions will be
stopped, and intermediates from previous reactions will accumulate.
5. The time taken for food to spoil in the absence of micro-organisms is roughly inversely
proportional to the activity of its biochemical systems at the time of slaughter or
harvest. Wheat, for example, is harvested and stored at a stage in the life cycle of the
plant when the activity of the cells is very low. The biochemical systems of wheat
grains are designed to cope with the absence of nutrients, so that grains can exist
without damage when removed from the parent plant. Other plant foods such as green
peas are harvested at an "unnatural" stage, when the cells are very active and not
equipped to exist apart from the parent plant.
6. If we are to store food, we must find some way of preventing these undesirable changes
occurring. Thus the end product of the agricultural industry becomes a raw material for
another industry, that of food preservation.
GLOSSARY - NON-MICROBIAL CHANGES IN FOOD
damage, n.
slice, n.
crisp, adj.
lettuce, n.
limp, adj.
bitter, adj.
to be due to
absence, n.
inanimate, adj.
bubble, n.
foam rubber
teta
krika
prhak
zelena salata
mlohav, uvenuo
gorak
ovisiti o
odsustvo
beivotan
mjehuri
pjenasta guma

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raw materials
fuel, n.
convert, v.
multi-stage
intermediate compounds
dispose of
waste products
harvest, n.
slaughter, n.
cut off, v.
supply, n.
over a period of time
prevent, v.
end product
drain, n.
damage, v.
inversely, adv.
wheat, n.
parent plant
food preservation
AN ENGLISH READER
BOOK TWO
sirovine
gorivo
pretvarati
u vie faza
meuspojevi
odbaciti
otpad, otpadni materijal
etva, berba
klanje
prekinuti, zaustaviti, presjei
opskrba
kroz stanovito vrijeme
sprijeiti
gotovi proizvod
odvod
otetiti
obrnuto
penica, ito
roditeljska biljka
uvanje, konzerviranje hrane
EXERCISES
A. Find a key word/words for each paragraph and list them below:
B.
1. Paragraph 1. Say what part of speech do the following words belong to:
without microbial foods undergo rapidly these and are in even -

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2. Paragraph 2. Underline all the adjectives and participles in Paragraph 2 and make a list
in the space below:
ADJECTIVE
PRESENT PARTICIPLE
PAST PARTICIPLE
3. Paragraph 3.Rewrite Paragraph 3 into Passive.
4. Paragraph 4. In sentence 1 IT refers to:

5. Paragraph 4. Find all the passive forms, copy them in the space below and determine
the tense they are in.
6. Paragraph 5.Make a list of the following:

ADJECTIVES PARTICIPLES
ADVERBS
NOUNS
VERBS
PREPOSITIONS
7. Paragraph 6. Find all the - ing forms in this paragraph. Then decide whether they are
participles or gerunds.
C.
1. Say what is a cell in a living plant or animal compared to in this text and why.
5. Explain the concluding sentence in Paragraph 6.

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FOOD ADULTERATION
The use of additives is historically an integral part of the production of food for mass
consumption. Today, however, food adulteration is such a complex - and controversial
- issue that many people have decided to avoid additives altogether.
ADDITIVES
The last decade has seen a great deal of concern about the possible ill effects of food
additives on our health. Ever since it became a popular issue in the early '80s, there has
been a tendency to reduce the matter to a battle between innocent consumers and a
profiteering combine of business, technology and government.
But we must always remember that our food has never been perfectly safe or free from
additives. Our ancestors did not enjoy purer, healthier food. Salt and smoke were used
as a means of survival so that food could be kept for lean times when fresh food was in
short supply, and it has only been in the last 150 years that canning and refrigeration
have offered alternatives to chemical preservation.
Additives were not just used to preserve but even in Roman times they were used for
cosmetic reasons. Potash was added to wine and natural soda to vegetables to enhance
the color. Our system today is by no means ideal - adulteration, contamination and the
use of possibly dangerous additives continues, but it is generally an improvement on
the past.
ADDITIVES TODAY
Several hundred additives are routinely used today, particularly in convenience foods.
Indeed, some products are little more than a mixture of additives - instant soups and
soft drinks, for example.
Some additives are used to increase the shelf-life of foods: because our food systems
are concentrated and centralized, the food needs to be protected during the often long
haul to the consumer. People are less willing to shop daily for bread, fruit, vegetables
and meat and they expect their weekly bought food to last. Convenience and time are
of the essence and buying ready-made food and meals is common. These prepared
foods must all be able to survive on the shelves for some time.
We have also become accustomed to the availability of a wide variety of seasonal
foods all year round, which requires the life of the food to be prolonged.
Additives are used to assist in the manufacturing processes - anti-foaming and anticaking agents, acids, buffers and bases, etc. They may replace spices, fruits and other
ingredients that may vary in quality from crop to crop or to be temporarily unavailable,
expensive or to deteriorate during processing and storage. We have become used to
food being of a consistent standard in colour, texture, taste and appearance, and it is
through the use of additives that this is achieved.
Somewhere between 2,000 and 3,500 additives are in use today, of which 1,500 - 3,000
are flavours. Some of these substances occur naturally in food and in the body like
citric and acetic acids. Others are copies of naturally occurring substances (nature
identical) and others are entirely synthetic.

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On average, we eat approximately 10g of additives a day, which is more than the
average consumption of many foods, such as fresh oranges.

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MISTRUST OF ADDITIVES
There are two basic reasons for mistrust, by many, of additives.
Firstly, there is the deception that can take place. Additives can be used not simply to
preserve, standardise and stabilise, but to replace the traditional ingredients and conceal
poor quality in the sole interests of profit. Thickeners and emulsifiers are used in icecream to produce the expected smooth texture that would otherwise be obtained by
using cream. Flavourings and colours can replace real spices and fruits.
Secondly, there is the threat to health. Some of these new substances may be slow and
subtle poisons. Several additives have already been banned because they appeared to
pose a real threat. Others continue to be used because the risks to health would be
greater if they were removed. For instance, nitrates are used as preservatives in bacon
and ham although in the gut of normal adults some of the nitrates are converted to
nitrosamines which in large doses are carcinogenic. However, without these
preservatives, the food poisoning bacteria would grow unchecked.
GLOSSARY - FOOD ADULTERATION
food adulteration
kvarenje hrane
additive, n.
dodatak hrani, aditiv
mass consumption
iroka potronja
ill effects
tetno djelovanje
safe, adj.
siguran, zdrav, koji nije tetan
free from
osloboen; slobodan od; bez
lean times
vrijeme nedostatka hrane
short supply
nedostatak hrane
canning, n.
konzerviranje
refrigeration, n.
hlaenje, zamrzavanje
chemical preservation
kemijsko konzerviranje
Potash, n.
potaa, salitra kalijeva nitrata
contamination, n.
zagaenje; kontaminacija
haul, n.
prijevoz, dovoz
convenience, n.
udobnost; prikladnost
seasonal foods
sezonska hrana
prolong, v.
produljiti
buffer, n.
pufer
spices, n.
zaini
unavailable, adj.
nedostupan
deteriorate, v.
kvariti se
taste, n.
okus
appearance, n.
izgled
on average
u prosjeku
approximately, adv.
prosjeno, otprilike
mistrust, n.
nepovjerenje
deception, n.
prijevara
standardise, v.
standardizirati; proizvesti ili dovesti u
granice odre|ene standardom
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stabilise, v.
ingredient, n.
conceal, v.
poor quality
sole, adj.
thickener, n.
emulsifier, n.
smooth, adj.
flavourings
subtle, adj.
ban, v.
threat, n.
carcinogenic, adj.
unchecked, adj.
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stabilizirati
sastojak
sakriti, prekriti, zatajiti
slaba (loa) kakvoa, kvaliteta
jedini
sredstvo za zguivanje hrane
emulgator
gladak
umjetna sredstva okusa i boje
neprimjetan
zabraniti; izbaciti iz proizvidnje
prijetnja
kancerogen
nezaustavljen, neprimjeen
EXERCISES
A. According to the context try and translate the following words:
convenience food instant soups soft drinks shelf-life anti-foaming anti-caking consistent standard texture nature identical B. Read the passage again and while reading it try and find the answers to the
following
questions:
ADDITIVES
1. When were the additives discovered?
2. When were they previously used and what was their purpose?
3. When did the concern about additives start and why?
4. Explain the meaning of the last sentence in Paragraph 2.
5. Is our food safe without additives and why/why not?
6. When and why were salt and smoke previously used as preservatives?
ADDITIVES TODAY
7. How many additives are added to food today?
8. What are the various purposes of using additives as preservatives?

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9. Are all the additives important for our health or are there other reasons for using
them? Justify your answers.
10. Can we classify additives as vitally important, necessary or unnecessary, toxic or
life-threatening? Justify your choice and then try and classify them in the space below.
11. Approximately what amount of additives do we eat per day? Write your
comments.
MISTRUST OF ADDITIVES
C. Now you make questions and ask your colleagues to answer them!
Also give some advice for the solution of the problem.

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D. Write the noun and past participle of the following verbs:

VERB
NOUN FORM
PAST PARTICIPLE
believe
mean
occur
affect
rise
fall
follow
sense
E. Choose from column B a synonym for a word in column A and write
the letter from column B in front of the number in column A.
A
____ 1. pattern
____ 2. nearly
____ 3. cycle
____ 4. occur
____ 5. regulate
____ 6. release
____ 7. resistance
____ 8. temper
____ 9. tend
____10. peak
____11. sense
____12. sense
a. aspect
b. sequence of events
c. state of mind
d. opposition
e. be disposed (to)
f. plan
g. letting go
h. point of intensity
i. almost
j. take place
k. control
l. become aware of
F. Translate into English:

1. Konzerve se pune voem.
2. Antibiotici se obino ne dodaju hrani.
3. Negativne posljedice se paljivo ispituju.
5. Upotrebljava se u proizvodnji hrane.

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DANGER - HOW SAFE IS YOUR FOOD?

(WHAT YOU SEE ISN'T ALL THAT YOU GET)
Nothing in life is risk-free, and food is no exception. From its beginnings on farms or feed lots
to its final destination on the plate, what we eat can become tainted. The contamination can be
natural, such as bacteria, or the product of chemical ingenuity, such as a patina of pesticide.
Inspections along the way are meant to ensure safety, but inspectors cannot examine
everything. And some contaminants are legally permitted on food. The meals described below
contain typical hazards.
APPLES
An apple a day used to be the prescription for health, but since 1968 consumers have been
eating a side order of a growth regulator (Alar) which breaks down into a compound (UDMH)
that can be carcinogenic. The average American has 45 chances in 1 million of contracting
cancer solely because of this growth regulator; for children who eat more apples and apple
products, the risk would be higher.
EGGS
Raw or undercooked eggs, such as those in home-made mayonnaise, pose a risk of salmonella
poisoning. This disease may strike as many as 4 million Americans a year. The government
inspects both chicken and eggs for salmonella infection, but tainted Grade A eggs have
reached store shelves. Unlike many other risks, salmonella poisoning is easily avoided: cook
eggs until the white and yellow are no longer runny.
BEEF
Cattlemen put hormone implants in steers when the animals reach the feed lot, typically
between the ages of 14 and 20 months. The hormones remain in the animals' tissues after
slaughter, when they are inspected by the USDA (but the levels are roughly equal to those in
untreated cattle). Also, some cattle eat feed containing low doses of antibiotics. These can
produce resistant bugs that might cause human disease.
MILK
Milk sold in certain paperboard containers may become contaminated with one of the most
potent animal carcinogens known, called dioxin. Government milk inspections would not
necessarily catch this form of contamination. It is not yet clear exactly how much of a risk
dioxin in milk poses. While the scientific jury is still out, nervous consumers can ease their
fears by buying their milk in glass or plastic containers.
BROCCOLI
Farmers are allowed to use 50 different pesticides on broccoli. Among them is parathion, a
possible human carcinogen. The FDA randomly inspects produce to make sure that residue are
within legal limits. Only some residues can be washed off or reduced by cooking. Yet broccoli
is thought to lower the risk of cancer. The government advises eating several servings of green
or yellow vegetables a day.

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GLOSSARY - DANGER- HOW SAFE IS YOUR FOOD?

alar a growth regulator
UDMH a carcinogen compound
USDA United States Drug Association
FDA Federal Drug Association
tainted rotten, spoiled, contaminated, toxic
EXERCISES
A. Underline all other words you do not understand, make a list in the space below and find
their equivalents in Croatian. Then translate the text.
B. Answer the following:
1. Explain in your own words what the authors of this article mean when they say: "What you
see isn't all that you get."
2. Say in your own words what the authors mean when they says: "....
consumers have been eating a side order of ........" .
but since 1968
3. After reading this article what will you decide about consuming apples, eggs, beef, milk or
broccoli? According to your opinion give all the reasons for or against consuming these meals.

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FOOD PRODUCERS "LYING" TO CONSUMERS

Cheese pizzas that contain no cheese, "fresh" turkeys that have been frozen and "chicken"
which contains pork are just three of the ways in which consumers are being ripped off by
food producers, according to a new survey.
The Consumers' Association reveals today that food producers are skimping on expensive
ingredients by mixing them or swapping them with cheaper ones.
Labelling can also mislead consumers - food mentioned in the product name is not always
being contained in any quantity in the packet.
In four government studies, 95 out of 874 samples of breaded scampi, battered fish products,
instant coffees or vegetable oils were thought to be illegally adulterated or falsely described.
And a check by trading standards officers in Durham in May 1995 showed that 10 out of 11
pizzas examined contained up to 95 per cent of substitute "cheese" made of skimmed milk and
vegetable oil.
In Sheffield, a public analyst bought 16 "fresh" turkeys from shops or markets and found that
five had been frozen. The birds were being sold for twice the price of frozen poultry - and
could have been a health hazard if frozen again.
Also in Sheffield, 13 out of 54 samples of "minced beef" contained other meat such as lamb
and pork. "Halal" meat was also found to contain pork, which eventually led to a 15,000
pound fine. And some market traders were selling turkey meat as chicken.
Meat often caused problems - in the United Kingdom "meat" can mean the flesh along with
fat, skin, rind, gristle and sinew. The word "ham" can be used for a food which contains other
ingredients. It may be highly processed and contain substances such as soya and milk protein.
Food is not alone in causing problems. In 1994 licences at a pub in Humberside faced fines of
2,500 pound for stocking adulterated drinks after trading standard officers found brands of
whiskey diluted by 12 and 13 per cent water.
The Food Safety Act, the Trades Description Act, The Consumer Protection Act and the
Weights and Measures Act all aim to protect consumers by making it an offence to describe
food in a misleading way.
But the association says that legislation is not comprehensive enough and is subject to
different interpretations.
It wants tinned products to give clear indication of drained weights, and says that added water
should be declared. According to the CA, more detailed labelling - Quantitative ingredient
declarations (QUID) should be introduced by Europe as soon as possible, and definitions, for
simple terms such as "meat" tidied up.
The managing editor of "Which?" magazine Charlotte Gann said today: "Consumers have long
had to cope with foods which aren't all they seem.
But food adulteration has now become more sophisticated than ever before - and is harder to
detect and prove.
The law has to be tightened up. If it were more effectively enforced, most of the problems
would not exist."
EXERCISES
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A.
1. Write your own glossary.
GLOSSARY FOOD PRODUCERS "LYING" TO THEIR CONSUMERS
2. Underline all specific terms in the text.
B.
1. Write an essay commenting the facts you have read in this text.
You are welcome to give an example from your own experience.

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CODEX ALIMENTARIUS
PREFACE
The Codex Alimentarius, or the food code, has become the global reference point for
consumers, food producers and processors, national food control agencies and the
international food trade. The code has had an enormous impact on the thinking of food
producers and processors as well as on the awareness of the end users - the consumers. Its
influence extends to every continent, and its contribution to the protection of public health and
fair practices in the food trade is immeasurable.
The Codex Alimentarius system presents a unique opportunity for all countries to join the
international community in formulating and harmonizing food standards and ensuring their
global implementation. It also allows them a role in the development of codes governing
hygienic processing practices and recommendations relating to compliance with those
standards.
The significance of the food code for consumer health protection was underscored in 1985 by
the United Nations Resolution 39/248, whereby guidelines were adopted for use in the
elaboration and reinforcement of consumer protection policies. The guidelines advise that
When formulating national policies and plans with regard to food, Governments should take
into account the need of all consumers for food security and should support and, as far as
possible, adopt standards from the ... Codex Alimentarius or, in their absence, other generally
accepted international food standards.
The Codex Alimentarius has relevance to the international food trade. With respect to the
ever-increasing global market, in particular, the advantages of having universally uniform food
standards for the protection of consumers are self-evident. It is not surprising, therefore, that
the Agreement on the Application of Sanitary and Phytosanitary Measures (SPS Agreement)
and the Agreement on Technical Barriers to Trade (TBT Agreement) both encourage the
international harmonization of food standards. Products of the Uruguay Round of
multinational trade negotiations, these Agreements cite international standards, guidelines and
recommendations as the preferred measures for facilitating international trade in food. As
such, Codex standards have become the benchmarks against which national food measures and
regulations are evaluated within the legal parameters of the World Trade Organization (WTO)
Agreements.
This booklet was first published in 1999 to foster a wider understanding of the evolving food
code and of the activities carried out by the Codex Alimentarius Commission - the body
responsible for compiling the standards, codes of practice, guidelines and recommendations
that constitute the Codex Alimentarius. Since the first publication there have been many
changes to the way in which the Codex works. A new edition of this popular booklet is
therefore timely and necessary for understanding the Codex Alimentarius in the twenty-.first
century.
THE CODEX ACHIEVEMENT
Since the first steps were taken in 1961 to establish a Codex Alimentarius, the Codex
Alimentarius Commission - the body charged with developing a food code - has drawn world
attention to the field of food quality and safety. Now, for almost 50 years, all important
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aspects of food pertaining to the protection of consumer health and fair practices in the food
trade have come under the Commissions scrutiny.
ORIGINS OF THE CODEX ALIMENTARIUS
The Codex Alimentarius is the product of a long evolutionary process involving a wide crosssection of the global community. Many people representing many interests and disciplines
have been involved in the process, and it is not unreasonable to suppose that, as long as the
need perceived by those people remains, so the Codex Alimentarius will remain.
ANCIENT TIMES
Evidence from the earliest historical writings indicates that governing authorities were already
then concerned with codifying rules to protect consumers from dishonest practices in the sale
of food. Assyrian tablets described the method to be used in determining the correct weights
and measures for food grains, and Egyptian scrolls prescribed the labelling to be applied to
certain foods. In ancient Athens, beer and wines were inspected for purity and soundness, and
the Romans had a well-organized state food control system to protect consumers from fraud or
bad produce. In Europe during the Middle Ages, individual countries passed laws concerning
the quality and safety of eggs, sausages, cheese, beer, wine and bread. Some of these ancient
statutes still exist today.
A SCIENTIFIC BASE
The second half of the nineteenth century saw the first general food laws adopted and basic
food control systems put in place to monitor compliance. During the same period, food
chemistry came to be recognized as a reputable discipline, and the determination of the
purity of a food was primarily based on the chemical parameters of simple food
composition. When harmful industrial chemicals were used to disguise the true colour or
nature of food, the concept of adulteration was extended to include the use of hazardous
chemicals in food. Science had begun providing tools with which to disclose dishonest
practices in the sale of food and to distinguish between safe and unsafe edible products.
INTERNATIONAL DEVELOPMENTS
In the Austro-Hungarian Empire between 1897 and 1911, a collection of standards and product
descriptions for a wide variety of foods was developed as the Codex Alimentarius Austriacus.
Although lacking legal force, it was used as a reference by the courts to determine standards of
identity for specific foods. The present-day Codex Alimentarius draws its name from the
Austrian code.
Report of the First Meeting of the Joint FAO/WHO Expert Committee on
Nutrition, 1950 - an extract
Food regulations in different countries are often conflicting and contradictory.
Legislation governing preservation, nomenclature and acceptable food
standards often varies widely from country to country. New legislation not
based on scientific knowledge is often introduced, and little account may be
taken of nutritional principles in formulating regulations.

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Milestones in the evolution of food standards
ANCIENT TIMES
Attempts are made by early civilizations to codify foods

EARLY 1800s
Canning is invented
MID-1800s
Bananas are first shipped to Europe from the tropics

1800s
The first general food laws are adopted and enforcement agencies
established
Food chemistry gains credibility, and reliable methods are developed to

test for food adulteration
LATE 1800s
A new era of long-distance food transportation is ushered in by the first

international shipments of frozen meat from Australia and New
Zealand to the United Kingdom
EARLY 1900s
Food trade associations attempt to facilitate world trade through the

use of harmonized standards
1903
The International Dairy Federation (IDF) develops international

standards for milk and milk products. (IDF was later to be an
important catalyst in the conception of the Codex Alimentarius
Commission)
1945

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FAO is founded, with responsibilities covering nutrition and associated

international food standards
1948
WHO is founded, with responsibilities covering human health and, in

particular, a mandate to establish food standards
1949
Argentina proposes a regional Latin American food code, Cdigo

Latino-americano de Alimentos
1950
Joint FAO/WHO expert meetings begin on nutrition, food additives and

related areas
1953
WHOs highest governing body, the World Health Assembly, states that
the widening use of chemicals in the food industry presents a new public
health problem that needs attention
1954-1958
Austria actively pursues the creation of a regional food code, the Codex
Alimentarius Europaeus, or European Codex Alimentarius
1960
The first FAO Regional Conference for Europe endorses the desirability
of international - as distinct from regional - agreement on minimum
food standards and invites the Organizations Director-General to
submit proposals for a joint FAO/WHO programme on food standards
to the FAO Conference
1961
The Council of the Codex Alimentarius Europaeus adopts a resolution

proposing that its work on food standards be taken over by FAO and
WHO
1961

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With the support of WHO, the United Nations Economic Commission

for Europe (UNECE), the Organisation for Economic Co-operation and
Development (OECD) and the Council of the Codex Alimentarius
Europaeus, the FAO Conference establishes the Codex Alimentarius
and resolves to create an international food standards programme
1961
The FAO Conference decides to establish a Codex Alimentarius

Commission and requests an early endorsement by WHO of a joint
FAO/WHO food standards programme
1962
The Joint FAO/WHO Food Standards Conference requests that the

Codex Alimentarius Commission implement a joint FAO/WHO food
standards programme and create the Codex Alimentarius
1963
Recognizing the importance of WHOs role in all health aspects of food

and considering its mandate to establish food standards, the World
Health Assembly approves establishment of the Joint FAO/WHO Food
Standards Programme and adopts the Statutes of the Codex
Alimentarius Commission
TRADE CONCERNS
The different sets of standards arising from the spontaneous and independent development of
food laws and standards by different countries inevitably gave rise to trade barriers that were
of increasing concern to food traders in the early twentieth century. Trade associations that
were formed as a reaction to such barriers pressured governments to harmonize their various
food standards so as to facilitate trade in safe foods of a defined quality. The International
Dairy Federation (IDF), founded in 1903, was one such association. Its work on standards for
milk and milk products later provided a catalyst in the establishment of the Codex
Alimentarius Commission and in the setting of its procedures for elaborating standards.
When FAO and WHO were founded in the late 1940s, there was heightened international
concern about the direction being taken in the field of food regulation. Countries were acting
independently and there was little, if any, consultation among them with a view to
harmonization. This situation is reflected in the observations of international meetings of the
time.
CONSUMERS CONCERNS
In the 1940s, rapid progress was made in food science and technology. With the advent of
more sensitive analytical tools, knowledge about the nature of food, its quality and associated
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health hazards also grew quickly. There was intense interest in food microbiology, food
chemistry and associated disciplines, and new discoveries were considered newsworthy.
Articles about food at all levels flourished, and consumers were bombarded with messages in
popular magazines, in the tabloid press and on the radio. Some were correct, some incorrect but all were intended to absorb interest, and many were overly sensational.
Despite the questionable quality of some of the information disseminated, however, the
outcome was an increase in the publics food consciousness and, consequently, knowledge
about food safety gradually grew.
At the same time, as more and more information about food and related matters became
available, there was greater apprehension on the part of consumers. Whereas, previously,
consumers concerns had extended only as far as the visibles- underweight contents, size
variations, misleading labelling and poor quality - they now embraced a fear of the
invisibles, i.e. health hazards that could not be seen, smelled or tasted, such as microorganisms, pesticide residues, environmental contaminants and food additives. With the
blossoming of well-organized and informed consumers groups, both internationally and
nationally, there was growing pressure on governments worldwide to protect communities
from poor-quality and hazardous foods.
The problem of food additives
In 1955, the Joint FAO/WHO Expert Committee on Nutrition recorded that:
... the increasing, and sometimes insufficiently controlled, use of food additives
has become a matter of public and administrative concern.
The Committee also noted that the means of solving problems arising from the
use of food additives may differ from country to country and stated that this
fact:
... must in itself occasion concern, since the existence of widely differing
control measures may well form an undesirable deterrent to international
trade.
A DESIRE FOR LEADERSHIP

Food regulators, traders, consumers and experts were looking increasingly to FAO and WHO
for leadership in unravelling the skein of food regulations that were impeding trade and
providing mostly inadequate protection for consumers. In 1953, the governing body of WHO,
the World Health Assembly, stated that the widening use of chemicals in food presented a new
public health problem, and it was proposed that the two Organizations should conduct relevant
studies. One such study identified the use of food additives as a critical factor.
As a result, FAO and WHO convened the first joint FAO/WHO Conference on Food
Additives in 1955. That Conference led to the creation of the Joint FAO/WHO Expert
Committee on Food Additives (JECFA), which, after more than 50 years, still meets regularly.
JECFAs work continues to be of fundamental importance to the Codex Commissions
deliberations on standards and guidelines for food additives, contaminants and residues of
veterinary drugs in foods. It has served as a model for many other FAO and WHO expert
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bodies, and for similar scientific advisory bodies at the national level or where countries have
joined together in regional economic groupings.
INTEGRATING NON-GOVERNMENTAL ACTIVITIES
While FAO and WHO furthered their involvement in food-related matters, a variety of
committees set up by international NGOs also began working in earnest on standards for food
commodities. In time, the work of those NGO committees was either assumed by, or continued
jointly with, the appropriate Codex Alimentarius Commodity Committees and, in some cases,
the non-governmental committees themselves became Codex committees.
INTERNATIONAL CONSULTATION AND COOPERATION
Two landmark years in the foundation of the Codex Alimentarius were 1960 and 1961. In
October 1960, the first FAO Regional Conference for Europe crystallized a widely held view
when it recognized:
[t]he desirability of international agreement on minimum food standards and related
questions (including labelling requirements, methods of analysis, etc.)... as an important
means of protecting the consumers health, of ensuring quality and of reducing trade barriers,
particularly in the rapidly integrating market of Europe.
The Conference also felt that:
... coordination of the growing number of food standards programmes undertaken by many
organizations presented a particular problem.
Within four months of the regional conference, FAO entered into discussions with WHO, the
United Nations Economic Commission for Europe (UNECE), the Organisation for Economic
Co-operation and Development (OECD) and the Council of the Codex Alimentarius
Europaeus with proposals that would lead to the establishment of an international food
standards programme.
In November 1961, the Eleventh Session of the FAO Conference passed a resolution to set up
the Codex Alimentarius Commission.
In May 1963, the Sixteenth World Health Assembly approved the establishment of the Joint
FAO/WHO Food Standards Programme and adopted the Statutes of the Codex Alimentarius
Commission.
WHAT IS THE CODEX ALIMENTARIUS?

Simply stated, the Codex Alimentarius is a collection of standards, codes of practice,
guidelines and other recommendations. Some of these texts are very general, and some are
very specific. Some deal with detailed requirements related to a food or group of foods; others
deal with the operation and management of production processes or the operation of
government regulatory systems for food safety and consumer protection.
STANDARDS,
CODES
RECOMMENDATIONS
OF
PRACTICE,
GUIDELINES
AND

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Codex standards usually relate to product characteristics and may deal with all governmentregulated characteristics appropriate to the commodity, or only one characteristic. Maximum
residue limits (MRLs) for residues of pesticides or veterinary drugs in foods are examples of
standards dealing with only one characteristic. There are Codex general standards for food
additives and contaminants and toxins in foods that contain both general and commodityspecific provisions. The Codex General Standard for the Labelling of Prepackaged Foods
covers all foods in this category. Because standards relate to product characteristics, they can
be applied wherever the products are traded.
Codex methods of analysis and sampling, including those for contaminants and residues of
pesticides and veterinary drugs in foods, are also considered Codex standards.
Codex codes of practice - including codes of hygienic practice - define the production,
processing, manufacturing, transport and storage practices for individual foods or groups of
foods that are considered essential to ensure the safety and suitability of food for consumption.
For food hygiene, the basic text is the Codex General Principles of Food Hygiene, which
introduces the use of the Hazard Analysis and Critical Control Point (HACCP) food safety
management system. A code of practice on the control of the use of veterinary drugs provides
general guidance in this area.
Codex guidelines fall into two categories:
principles that set out policy in certain key areas; and
guidelines for the interpretation of these principles or for the interpretation of the
provisions of the Codex general standards.
In the cases of food additives, contaminants, food hygiene and meat hygiene, the basic
principles governing the regulation of these matters are built into the relevant standards and
codes of practice.
There are free-standing Codex principles covering:
addition of essential nutrients to foods;
food import and export inspection and certification;
establishment and application of microbiological criteria for foods;
conduct of microbiological risk assessment;
risk analysis of foods derived from modern biotechnology.
Interpretative Codex guidelines include those for food labelling, especially the regulation of
claims made on the label. This group includes guidelines for nutrition and health claims;
conditions for production, marketing and labelling of organic foods; and foods claimed to be
halal. There are several guidelines that interpret the provisions of the Codex Principles for
Food Import and Export Inspection and Certification, and guidelines on the conduct of safety
assessments of foods from DNA-modified plants and micro-organisms.

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The Codex scorecard*
Commodity standards - 202
Commodity-related guidelines and codes of practice - 38
General standards and guidelines on food labelling - 7
General codes and guidelines on food hygiene - 5
Guidelines on food safety risk assessment - 5
Standards, codes and guidelines on contaminants in foods - 14
Standards, guidelines and other recommendations on sampling,

analysis, inspection and certification procedures - 22
Maximum limits for pesticide residues - 2 579, covering 213 pesticides
Food additives provisions - 683, covering 222 food additives
Maximum limits for veterinary drugs in foods - 377, covering 44

veterinary drugs
* Status as of 1 July 2005
COMMODITY STANDARDS
By far the largest number of specific standards in the Codex Alimentarius is the group called
commodity standards. The major commodities included in the Codex are:
cereals, pulses (legumes) and derived products including vegetable proteins
fats and oils and related products
fish and fishery products
fresh fruits and vegetables
processed and quick-frozen fruits and vegetables
fruit juices
meat and meat products; soups and broths
milk and milk products
sugars, cocoa products and chocolate and other miscellaneous products
Commodity standards tend to follow a fixed format set out in the Procedural Manual of the
Codex Alimentarius Commission. The format consists of the following categories of
information:

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Scope includes the name of the food to which the standard applies and, in most cases,
the purpose for which the commodity will be used.
Description includes a definition of the product or products covered with an

indication, where appropriate, of the raw materials from which they are derived.
Essential composition includes information on the composition and identity

characteristics of the commodity, as well as any compulsory and optional ingredients.
Food additives contains the names of the additives and the maximum amount
permitted to be added to the food. Food additives must be cleared by FAO and WHO
for their safety, and the use of food additives must be consistent with the Codex
General Standard for Food Additives.
Contaminants contains limits for contaminants that may occur in the product(s)
covered by the standard. These limits are based on the scientific advice of FAO and
WHO and must be consistent with the Codex General Standard for Contaminants and
Toxins in Foods. Where appropriate, reference is also made to the Codex Maximum
Limits for pesticide residues and for residues of veterinary drugs in foods.
Hygiene makes reference to relevant Codex Codes of Hygienic Practice for the
commodity concerned. In almost all cases it is required that the product shall be free
from pathogenic micro-organisms or any toxins or other poisonous or deleterious
substances in amounts that represent a hazard to health.
Weights and measures contains provisions such as Fill of the container and the
drained weight of the commodity.
Labelling includes provisions on the name of the food and any special requirements to
ensure that the consumer is not deceived or misled about the nature of the food. These
provisions must be consistent with the Codex General Standard for the Labelling of
Prepackaged Foods. Requirements for the listing of ingredients and date-marking are
specified.
Methods of analysis and sampling contains a list of the test methods needed to ensure
that the commodity conforms to the requirements of the standard. References are
made to internationally recognized test methods that meet the Commissions criteria
for accuracy, precision, etc.
Codex Alimentarius on the Internet:

www.codexalimentarius.net

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HACCP: A State-of-the-Art Approach to Food Safety

October 2001
HACCP
GLOSSARY:
HACCP Hazard Analysis and Critical Control Point
-
seafood eventually
hazard food-borne illnesses
science-based controls
from raw materials to finished products
spot-checks
manufacturing conditions
random sampling
final products
safe food
to be in place
FDA
canned food
businesses
feasible -
Space-age technology designed to keep food safe in outer space may soon become standard
here on Earth.
The Food and Drug Administration has adopted a food safety program developed nearly 30
years ago for astronauts and is applying it to seafood and juice. The agency intends to
eventually use it for much of the U.S. food supply. The program for the astronauts focuses on
preventing hazards that could cause food-borne illnesses by applying science-based controls,
from raw material to finished products. FDA's new system will do the same.
Traditionally, industry and regulators have depended on spot-checks of manufacturing
conditions and random sampling of final products to ensure safe food. This approach,
however, tends to be reactive, rather than preventive, and can be less efficient than the new
system.
The new system is known as Hazard Analysis and Critical Control Point, or HACCP
(pronounced hassip). Many of its principles already are in place in the FDA-regulated lowacid canned food industry. FDA also established HACCP for the seafood industry in a final
rule December 18, 1995 and for the juice industry in a final rule released January 19, 2001.
The final rule for the juice industry will take effect on January 22, 2002 for large and medium
businesses, January 21, 2003 for small businesses, and January 20, 2004 for very small
businesses.

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In 1998, the U.S. Department of Agriculture has established HACCP for meat and poultry
processing plants, as well. Most of these establishments were required to start using HACCP
by January 1999. Very small plants had until Jan. 25, 2000. (USDA regulates meat and
poultry; FDA all other foods.)
FDA now is considering developing regulations that would establish HACCP as the food
safety standard throughout other areas of the food industry, including both domestic and
imported food products.
To help determine the degree to which such regulations would be feasible, the agency is
conducting pilot HACCP programs with volunteer food companies. The programs have
involved cheese, frozen dough, breakfast cereals, salad dressing, bread, flour and other
products.
HACCP has been endorsed by the National Academy of Sciences, the Codex Alimentarius
Commission (an international food standard-setting organization), and the National Advisory
Committee on Microbiological Criteria for Foods.
A number of U.S. food companies already use the system in their manufacturing processes,
and it is in use in other countries, including Canada.

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What is HACCP?
HACCP involves seven principles:
Analyze hazards. Potential hazards associated with a food and measures to control
those hazards are identified. The hazard could be biological, such as a microbe;
chemical, such as a toxin; or physical, such as ground glass or metal fragments.
Identify critical control points. These are points in a food's production--from its raw
state through processing and shipping to consumption by the consumer--at which the
potential hazard can be controlled or eliminated. Examples are cooking, cooling,
packaging, and metal detection.
Establish preventive measures with critical limits for each control point. For a
cooked food, for example, this might include setting the minimum cooking
temperature and time required to ensure the elimination of any harmful microbes.
Establish procedures to monitor the critical control points. Such procedures might
include determining how and by whom cooking time and temperature should be
monitored.
Establish corrective actions to be taken when monitoring shows that a critical

limit has not been met--for example, reprocessing or disposing of food if the
minimum cooking temperature is not met.
Establish procedures to verify that the system is working properly--for example,

testing time-and-temperature recording devices to verify that a cooking unit is working
properly.
Establish effective recordkeeping to document the HACCP system. This would

include records of hazards and their control methods, the monitoring of safety
requirements and action taken to correct potential problems. Each of these principles
must be backed by sound scientific knowledge: for example, published
microbiological studies on time and temperature factors for controlling foodborne
pathogens.
Need for HACCP

New challenges to the U.S. food supply have prompted FDA to consider adopting a HACCPbased food safety system on a wider basis. One of the most important challenges is the
increasing number of new food pathogens. For example, between 1973 and 1988, bacteria not
previously recognized as important causes of food-borne illness--such as Escherichia coli
O157:H7 and Salmonella enteritidis--became more widespread.
There also is increasing public health concern about chemical contamination of food: for
example, the effects of lead in food on the nervous system.
Another important factor is that the size of the food industry and the diversity of products and
processes have grown tremendously--in the amount of domestic food manufactured and the
number and kinds of foods imported. At the same time, FDA and state and local agencies have
the same limited level of resources to ensure food safety.
The need for HACCP in the United States, particularly in the seafood and juice industries, is
further fueled by the growing trend in international trade for worldwide equivalence of food
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products and the Codex Alimentarious Commission's adoption of HACCP as the international
standard for food safety.
Advantages
HACCP offers a number of advantages over the current system. Most importantly, HACCP:
focuses on identifying and preventing hazards from contaminating food
is based on sound science
permits more efficient and effective government oversight, primarily because the
recordkeeping allows investigators to see how well a firm is complying with food
safety laws over a period rather than how well it is doing on any given day
places responsibility for ensuring food safety appropriately on the food manufacturer
or distributor
helps food companies compete more effectively in the world market
reduces barriers to international trade.
HACCP DESIGN AND IMPLEMENTATION GLOSSARY

requisite
prerequisite
allocation
alokacija,
gudelines
imperative
potreba; neophodan, zahtjev

preduvjet, uvjet
distribucija, dodjela, podjela, raspored, raspodjela, smjetaj,
smjernice, natuknice, vodilice, upute

nuan, neophodan, neodloan, vaan, strog, zapovjedni, imperativan;
zapovijed, imperativ
cilj, (fokus), djelokrug, okvir, opseg,
opasnost, rizik
nacrt, skica, koncept,
objekti, oprema, postrojenja,
eprkati
pojavnost, pretenost, uestalost
istai, istaknuti, oznaiti (bojom), naglasiti
poveati, ojaati, poboljati, potaknuti, unaprijediti,
nadlenost, djelokrug, podruje primjene, vidokrug,
beutan, okrutan, divlji,
ocjena, procjena, nalaz, ocjenjivanje
nedostatak, mana, tekoa, nezgodna strana
svojstven, inherentan, imanentan, priroen, nerazdvojiv
proizvodni lanac, linija
osigurati, pribaviti, omoguiti, opskrbiti, ponuditi, pruit
korist, prednost, benefit
ugostiteljstvo, opskrba hranom i piem,
uinak, efekt, utjecaj, udarac, sraz
rukovodilac, rukovalac, operator
sigurnost, zdravost, nekodljivost
scope
hazard
draft
facilities
poke
prevalence
highlight
enhance
purview
fierce
assessment
disadvantage inherent
production line provide
benefit
catering
impact
operator
safety
-

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records
audit
compliance
expenditure
compliant
non-compliant
outline
hinder
failure
deficient
counteract
prerequisite
implicit
maintenace
calibration
recall
interface
checklist
utensils
premises
layout
sprinkle
knead
scale
conveyor belt
mobile trays
update
record
impervious
outbreak
invoice
lot number
transponder
enhance
obogatiti,
grasp
failure
deficient
counteract
handler
calibration
record-keeping
checklist
carry out
record
equipment
utensils
premises
residues
layout
AN ENGLISH READER
BOOK TWO
arhiva
provjera, kontrola (knjienja), pregled (rauna)
potivanje, suglasje, pristajanje, slaganje
troak, rashod, potronja
neotporan, popustljiv, suglasan,
otporan, koji se ne uklapa, koji ne odgovara
nacrt, pregled, skica
sprijeavati, ometati
greka, kvar, pogreka, propust, zastoj u radu
manjkav, nepotpun
djelovati suprotno, suprotno je, suprotstaviti se
preduvjet; potreban
bezuvjetan, implicitan, koji dolazi sam po sebi, koji se podrazumijeva
odravanje, ouvanje, rukovanje, servisiranje, zatitni sustavi
badarenje, kalibriranje, podeavanje, graduiranje
opoziv, povlaenje, povui, opozvati
granica,
kontrolna lista, lista provjere,
pribor, potreptine,
prostor, prostorije, prostor i oprema
plan, projekt, shema, oprema, tlocrt, format, izgled, maketa, postava,
razmjetaj, prijelom
prskati,
mijesiti
vaga
transportna vrpca, traka
pomine posude, plitice, posluavnici
aurirati,
evidencija, evidentirati,
nepropustan
izbijanje, nastup, razvoj, navala,
faktura, dostavnica, raun
serijski broj;
transponder
poboljati, potaknuti, poveati, povisiti, unaprijediti,
shvatiti, obuhvatiti, zgrabiti
pogreka, promaaj, greka, zastoj, kvar
manjkav, nedovoljan, nepotpun, oskudan, s grekom
suprotstaviti, suzbijati
rukovatelj,
badarenje, podeavanje, graduiranje, kalibriranje
knjigovodstvo, evidencija
kontrolna lista, lista provjere,
izvesti, izvriti, provesti, provoditi, sprovoditi, realizirati
evidencija, evidentirati, biljeiti, knjienje,
oprema, ureaj, (alat, pribor, rekvizit, sredstvo)
pribor, alat, potreptine
prostor (i oprema prostora)
ostatci
konstrukcija, plan, projekt, format, izgled, tlocrt, shema,
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validation
tools
compliance
non-compliance generate
certify
device
negotiable
not negotiable
audit
lot product
specific lot
flow diagram
brine
label
flow chart
lubricant
omission
log
brainstorming
failure
generated
AN ENGLISH READER
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provjera valjanosti, validacija, dokaz valjanosti

alat, orue
sukladnost, udovoljavanje uvjetima; pridravanje
ne pridravanje, kada neto nije u skladu, odudara od postavljenih
uvjeta, zahtjeva, kad
se ne uklapa, odstupanje, nesuglasje
dati, ostvariti, dobiti, ishoditi
ovjeriti, potvrditi, certificirati
naprava, aparat, sprava, stroj, ureaj,
o emu se moe raspravljati, dogovoriti
o emu se ne moe (ne smije) raspravljati
kontrola, revizija, provjera
proizvod iz odreene serije
specifina koliina oznaena serijskim brojem
diagram toka
rasol
deklaracija, etiketa, ime, maljepnica, natpis, oznaiti, plomba,
dijagram toka, blok dijagram, organigram
mazivo, podmaziva, lubrikant
propust, isputanje, izostanak, greka
evidentirati
izlaganje (nabacivanje) ideja
kvar, neuspjeh, oteenje, pogreka, propust, greka, zastoj, izostanak,
generiran, stvoren, postojei
TEXT ANALYSIS
What does the acronym HACCAP stand for?
1. What was HACCP designed for, in the first place and when?
2. What had traditional industry and regulators depended on, before HACCP was
introduced?
3. What were their drawbacks?
4. Where was HACCP applied first on the Earth?
5. In which order has various stages of HACCP been established for different food
production businesses?
6. What did other HACCP pilot programs involve?
7. Who has endorsed the implementation of HACCP?
8. How many principles does HACCP involve? Name and describe them!
9. Why should HACCP principles be implemented /adopted globally? Name at least 5
reasons!
10. Which are the advantades of implementing HACCP principles round the world?

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MILESTONES IN BIOTECHNOLOGY
Yeasts employed to make wine and beer.
before 6000 BC
Leavened bread produced with the aid of yeasts.
approx. 4000 BC
Aztecs harvest algae from lakes as a source of food.
before AD 1521
Copper mined with aid of microbes, Rio Tinto, Spain.
before 1670
Leeuwenhoek first sees microbes with his newly designed
microscope.
1680
Pasteur identifies extraneous microbes as a cause of
failed beer fermentation.
1876
Alcohol first used to fuel motors.
approx. 1890
Eduard Buchner discovers that enzymes extracted from
yeasts can convert sugar into alcohol.
1897
Large-scale sewage purification systems employing
microbes are established.
approx. 1910
Three important industrial chemicals (acetone, butanol
and glycerol) obtained from bacteria.
1912-14
Alexander Fleming discovers penicillin.
1928
Large-scale production of penicillin begins.
1944
Double helix structure of DNA revealed.
1953
Introduction of many new antibiotics (streptomycin,
cephalosporin)
1950s
Mining of uranium with the aid of microbes begins
in Canada.
1962
Brazilian government initiates major fuel programme to
replace oil with alcohol.
1973
First successful genetic engineering experiments.
1973
Hybridomas which make monoclonal antibodies first
created.
1975
Genetically engineered insulin approved for use in
treating diabetes.
1982
First approval for release of genetically engineered
microbes into environment.
1982
Genetically engineered hepatitis vaccine introduced.
New antibiotics produced by cell fusion.
Commercial production of dyes and industrial chemicals from algae.
Genetically produced proteins used to treat heart attacks and strokes.
Growth hormone used to increase yields of meat and milk from cattle.
SIGNPOSTS FOR FUTURE
Raw materials for plastic industry obtained from microbes.
Genetically engineered microbes help extract oil from the ground.
Small-scale production of hydrogen from bacteria.
Monoclonal antibodies used to guide anti-cancer drugs to cancerous tissues.
New crops treated by genetic engineering are able to manufacture their own fertilizers and
resist drought and diseases.
EXERCISES

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A. Consulting your dictionaries make your own glossary.

GLOSSARY - MILESTONES IN BIOTECHNOLOGY
B. Put as many questions as you can think of related to the text on Milestones
in Biotechnology. Ask your colleagues to answer them in full sentences. Start
with: Who ........? When........? What..........? Where.........?, etc.
Control text
Directions.
Consulting your dictionaries make your own glossary in the space below and then translate the
text into Croatian.

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INFLUENCES OF AVAILABILITY OF FOOD ECOLOGICAL INFLUENCES

Climate and local growing conditions influence the kind of food grown in specific regions of
the world.
Wheat is the staple crop of North America and Central Europe, where the climate is ideal for
its production, while rice is favoured by the wet climates of Southern Asia.
Corn requires specific growing conditions found in the Midwestern United States, Mexico,
Central America, Indonesia, Thailand, Argentina and the Balkan States of Europe.
Populations living near oceans or rivers generally harvest and consume more fish than those
living far inland.
Many tropical regions grow fruits that are locally available all the year round.
GLOSSARY INFLUENCES OF AVAILABILITY OF FOOD

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GOODBYE SUNSHINE
We are under threat. That threat is called the Sun. That life-giving, warming Sun that
lights our lives is fast becoming a lethal danger to us all. We are no longer fully
protected against ultraviolet radiation from the Sun's rays. That is because the ozone
layer is being seriously depleted. Without the ozone layer, there is nothing to stop
harmful radiation reaching the Earth's surface. Increased ultraviolet radiation leads to
skin cancer and blindness, and breaks down the body's immune system. People and
animals, plants and trees, are all affected. Our message is urgent. Today, ozone
depletion is no longer just confined to the Antarctic ozone hole. Over the USA,
Canada, Europe; Australia and other populated areas, the ozone layer is thinning much
more quickly than scientists predicted.
Greenpeace aims to stop the production of chemicals that destroy the ozone layer. We
have started a worldwide campaign for an immediate ban on production of CFCs and
other ozone depleters. We want to encourage the use of environmentally safe
alternatives so that the ozone layer will be able to recover as soon as possible. We are
targeting governments, and some of the largest chemical companies in the world. But
CFC-producing industries and governments are not easy to convince. We need your
help, too.
So please give all your support to Greenpeace. Just complete the coupon below. We
will send you, free of charge, information about the ozone situation. Mail the coupon
today. It is in your own interest. And of those generations to come.
GREENPEACE
To find out how you can help Greenpeace, please ask for our information package. It
will also tell you how you can best support Greenpeace.
Please return to: Greenpeace International, Dept. NOD
Keizersgracht 176
1016 DW Amsterdam,
The Netherlalands
Please send me your information free of charge
Mr/Mrs/Miss: ........................................................................................
Address: .............................................................................................
Zip code/postcode:..............City/Town:.........................................
Country: .............................................................................................

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EXERCISES
A. 1. What form is this text written in?
2. Who is it written to?
3. Why is it written?
4. What is the message of this letter?
5. What do you know about Greenpeace?
B. Read the text again and, consulting your dictionaries, write your own
glossary. Then translate the text into Croatian.
GLOSSARY - GOODBYE SUNSHINE

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GREENPEACE
OZONE CRISIS: IMPACTS AND SOLUTIONS
Rising rates of skin cancer and blinding cataracts have everybody worrying about the
destruction of the ozone layer. Increasing amounts of dangerous radiation from the sun
are now reaching the Earth's surface, threatening all forms of life.
It could take nearly a century for the ozone layer to heal itself. Our children and
grandchildren will grow in a world where sunlight is a thing to be feared. Yet
companies are still producing over a million tonnes of ozone-destroying chemicals
each year. Greenpeace is campaigning to force the biggest producers, including Du
Pont, to stop making chemicals such as CFCs and their dangerous substitutes called
HCFCs and HFCs.
LESS OZONE, MORE RADIATION
Ozone depletion is a local issue. The ozone layer lies only 8 miles or 14 kilometres
above our heads. It shields life on earth from lethal radiation coming from the sun. But
now this essential shield is fraying, at an increasingly rapid rate.
Ozone depletion continues to outstrip the predictions. Scientists did not predict the
formation of the Antarctic ozone hole. They were surprised when depletion over highly
populated parts of the Northern Hempshire over the last decade turned out to be twice
as bad as they had expected. They did not expect to find up to 20 percent depletion of
the ozone layer over the Antarctic, and 10 -15 percent above North America and
Europe, as was discovered in early 1992.
A GROWING DANGER
This continuing catalogue of bad news is worrying enough. But even worse is the
knowledge that when enough ozone-eating chemicals reach the ozone layer, they
trigger reactions that cause really large-scale ozone depletion, such as the formation of
the Antarctic ozone hole.
We know that large quantities of CFCs produced over the past two decades are still
making their way up to the ozone layer. There is no way around the fact that ozone
depletion will get worse before it gets better. What we do not know is whether this
increasing ozone depletion will spark more chemical reactions like those happening
above Antarctica, ripping more holes in the ozone layer.
CFCs THREATEN LIFE ON EARTH
Destruction of the ozone layer is already affecting plants, fish, animals and people. The
extra ultraviolet radiation now reaching the Earth's surface damages all living things.
Apart from causing skin cancers and blindness, it impairs the body's ability to fight
infectious diseases, and could wipe out the effectiveness of vaccination programmes.

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PEOPLE
Already increases in skin cancer rates are occurring, possibly due to ozone depletion.
For example, in New Zealand, where the effects of the Antarctic ozone hole have been
felt since 1985, rates of melanomas (cancers) have increased by 74 percent in the past
decade. In the United States, the Environmental Protection Agency has estimated that
12 million people will develop skin cancer and 200,000 will die over the next fifty
years, as a result of ozone destruction. These predictions are based on conservative
assumptions about how much worse ozone depletion is likely to become.
Humans can protect themselves against most ozone depletion effects by wearing sun
screen, hats, sunglasses and protective clothing. Animals and plants cannot be
protected in this way.
ANIMALS AND PLANTS
Increased ultraviolet radiation also affects wildlife, increasing their susceptibility to
disease. It also damages crops and trees, stunting their growth and impairing
germination rates. The world's rice harvest could be affected seriously as well: in rice
paddies, excessive radiation greatly slows the activity of bacteria in the soil which
supply natural nitrogen fertiliser for rice crops.
LIFE IN THE OCEANS
The growing amounts of harmful radiation arriving at the Earth's surface through a
depleted ozone layer also threaten to cause chaos in the oceans, by reducing
populations of plankton. These tiny organisms are the base of the entire marine food
chain. Fewer plankton means less food for bigger fish - and, ultimately, less fish on
human dinner plates.
Already, scientists say plankton production losses beneath the Antarctic ozone hole
have reached at least 6-12 percent. Ultraviolet radiation is similarly damaging to young
shrimps, crabs and fish, and its effects on plankton in the oceans will also help
accelerate another global environmental crisis - that of global warming. Plankton play
an important part in soaking up carbon dioxide from the air - a role they will not play
so well if they are damaged by ultraviolet radiation.
OZONE-EATERS
CFCs and HCFCs are used in air conditioners, refrigerators, foams, aerosols and
industrial solvents. In the upper atmosphere, these chemicals break down, releasing
chlorine which then attacks the ozone layer. One chlorine molecule can destroy
100,000 ozone molecules.
Because CFCs and other ozone-eaters stay in the atmosphere for many decades, and
because chemical companies have already produced hundreds of millions of tonnes of
the chemicals, the world is committed to worsening ozone depletion. The sooner
companies stop producing these chemicals, the sooner the ozone layer will be able to
start healing itself.
NO MORE EXCUSES
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Du Pont and other producers of chemicals that destroy ozone argue that we have no
option but to continue producing these hazardous chemicals. This simply is not true.
Greenpeace has produced a comprehensive report showing that a wide range of
alternatives to these damaging chemicals is already commercially available. However,
many of these alternatives are not attractive to chemical companies because they either
do not involve the use of their chemicals, or cannot easily be patented. The substitute
chemicals being promoted by industry - HCFCs and HFCs - either destroy the ozone
layer, contribute significantly to global warming or both.
AN IMMEDIATE BAN
Ozone depletion is possibly the single most dangerous threat facing humanity. Even if
alternatives did not exist, logic would demand an immediate ban. Greenpeace has
shown that alternatives do exist. For the sake of our own health, and that of our
children and grandchildren, we should be acting now to demand an immediate halt to
the production of all ozone-eating chemicals. Only a handful of companies still
produce these chemicals.
You can support our international campaign to protect the ozone layer by demanding
an immediate ban on all chemicals that destroy the ozone layer.
For further information on this campaign please contact:
Greenpeace International,
176 Keizersgracht,
1016 DW Amsterdam,
The Netherlands
GLOSSARY - OZONE CRISIS

impact, n.
solution, n.
rate, n.
cataract, n.
threaten, v.
depletion, n.
shield, v.
lethal, adj.
fray, v.
outstrip, v.
ozone layer
ozone hole
turn out, v.
trigger, v.
ozone-eating, adj.
spark, v.
impair, v.
wipe out, v.
udar; uinak, djelovanje, utjecaj, znaaj

rijeenje
brzina, stopa
katarakt, mrena
prijetiti, ugroziti
iscrpljenje, unitenje
tititi
smrtonosan
istroiti
prestii, nadmaiti
ozonski omota
ozonska rupa
pokazati se
izazvati, odapeti
koji unitava, troi ozon
iskriti se, paliti, izbacivati iskre
tetiti
izbrisati

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sun screen, n.
wildlife, n.
susceptibility, n.
stunt, v.
germination rate
rice paddy
excessive, adj.
deplete, v.
threaten, v.
shrimp, n.
crab, n.
global warming
soak, v.
foam, n.
option, n.
comprehensive, adj. commercially availablepatent, v.
substitute chemical ban, n.
ban, v.
-
AN ENGLISH READER
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zaslon
ivotinjski svijet
osjetljivost
sprijeavati u rastu
brzina klijanja
riino polje
prekomjeran; pretjeran
iscrpsti, unititit
prijetiti
morski rai
rak(ovica)
zagrijavanje planeta
upijati
pjena
izbor, mogunost
opsean, sveobuhvatan
raspoloiv na tritu
patentirati
kemijski nadomjestak
zakonska zabrana
zabraniti zakonom
EXERCISES
1. Why is the ozone layer being depleted?
2. What are the consequences of the ozone layer depletion?
3. What exactly is the ozone layer?
4. Where are the largest ozone holes today?
5. What are CFCs and HCFCs and where are they used?
6. Why should CFCs and HCFCs be banned?
7. Discuss the impact of the ozone layer depletion on
a) people:
b) animals and plants:
c) life in the ocean:
8. What are the ozone eaters, where are they found and where does their name come
from?
9. Why do the producers of chemicals that destroy ozone not find or accept alternative
products?
10. What does the Greenpeace organization ask us to do right away?

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CYCLES WITHIN THE BIOSPHERE

1.Various organisms take on specific habits in their niche in community life. Each
niche reflects certain interactions. Some of them apply only to a specific organism. In
contrast, other events within the community have broad implications. Among the
overall processes touching upon the life of every organism are the various cycles within
the biosphere.
2.A cycle is a process having no identifiable beginning or ending. It is much like a wheel.
To trace a wheel you can begin at any spot on its surface. You can keep going around
and around in your tracing.
3.There are several important cycles within the biosphere. Strictly speaking these cycles
also touch other areas of investigation - the atmosphere and lithosphere, for example.
But they are as important to life as to any other segment of the environment. Among
the essential cycles within the biosphere are the carbon cycle, the water cycle, and the
calcium cycle.
THE CARBON CYCLE
4.Let's say the carbon cycle begins with carbon dioxide. Or, to be more exact, it begins
with photosynthesis. Green plants take carbon dioxide from the air during the process
of synthesis. They use chlorophyll, light, water, and carbon dioxide, to make foods.
Among these foods are carbon compounds (glucose, for example). The carbon comes
from the carbon dioxide. Energy, of course, is built into them. An animal eats the food
and gains energy. At the same time it takes in carbon. Carbon is transferred from the
producer to the consumer. An animal digests the food it eats. In the final breakdown
the animal cells obtain energy and release waste. This waste are water and carbon
dioxide. The animal breathes carbon dioxide into the atmosphere. Carbon dioxide
leaves the atmosphere through the photosynthesis of plants and returns to the
atmosphere by means of the respiration of animals..
5.Photosynthesis and respiration keep the cycle going. However, you must not assume
that plants take only carbon dioxide from the atmosphere and that animals breathe in
only oxygen. Actually, plants also take in oxygen. Animals breathe in carbon dioxide
along with the other gases in the air. But plants expel more oxygen than animals.
Animals breathe out much of the carbon dioxide they take from the atmosphere. The
carbon cycle can also follow a path through the remains of plants and animals. The
bodies of all living things are organic. That is, they contain carbon. The carbon in dead
bodies eventually returns to the atmosphere as carbon dioxide. It is released through the
action of the decomposers, the micro-organisms that feed upon decaying animal tissue
and plant fibre.
THE WATER CYCLE
6.Without water there can be no life. Even plants in the desert must have water to survive
and reproduce. Water, of course, is essential to man. The human body consists largely
of water. It covers 75% of the earth's surface. Again, there is really no starting point to
a cycle. But, let's start with the ocean. Day by day and hour by the hour the water in the
ocean is evaporating. It evaporates from the ocean and rises high into the atmosphere in
its gaseous form. Air currents move it across the land. In time, the storm occurs. The
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water vapour condenses. Water then falls to the earth in the form of rain, snow, sleet or
hail. It washes off the land and drains into the nearby streams. Or, in the case of snow
or ice, melting occurs. All this water eventually flows from the tributary into a large
river. The river drains into the ocean. The water is back where it started from and the
cycle continues. Some of the water that falls as precipitation soaks into the ground. It
forms underground pools. The water in such pools is known as ground water.
THE CALCIUM CYCLE
7.Calcium is found in the earth's crust. In fact, its compounds are among the ingredients
that make up the rocks of the earth. Many of these compounds are soluble. As rivers
and streams wash away rocks, the calcium dissolves in the water. It is carried into the
sea.
8.Along the way various organisms absorb it from the water they drink. These living
things use the calcium to build skeletons and shells. In time, of course, these animals
die. The shells and skeletons drop into the soil or to the bottom of oceans, ponds and
streams. Millions of years go by. Eventually, streams change their courses. Calcium
deposits that once lay beneath water are now a part of the land. The hardened remains
are pressed into such rocks as marble and limestone. The calcium deposits are washed
from them, and they go back into the water. The cycle goes on and on.
THE NITROGEN CYCLE
9.The way in which nitrogen is built up by stages into animal protein and then degraded
in further stages back again into nitrogen is summed up in the nitrogen cycle.
Elementary nitrogen occurs in almost limitless quantities in the atmosphere, while
combined nitrogen is widely distributed in the soil in the form of slats and, in the form
of organic compounds, is found in all living matter. Combined nitrogen forms an
essential part of the structure of the body, which requires a continuous supply of
nitrogen in a suitable form. Unfortunately the body is unable to perform such
syntheses, even when it is provided with a supply of inorganic nitrogen compounds.
This means that man must be supplied with nitrogen which has already been converted
into a suitable organic form.
10.This produces the paradoxical situation that though nitrogen is abundant in its
elementary form, nitrogen compounds which can be utilized by man are scarce. The
explanation of this is to be found in the character of the element, which is noted for its
inertness. This lack of reactivity makes it difficult to convert the element into its
compounds, a process which is called fixation.
11.Fixation of nitrogen into ammonia and subsequently into soluble ammonium salts is
carried out commercially, but the amounts of fixed nitrogen thus produced are
infinitesimal compared with the amounts required by living things.
12.Fortunately, nitrogen fixation carried out with difficulty by chemists is performed with
ease in nature, aided by micro-organisms, such as Rhizobium, which enable
leguminous plants such as peas and beans to synthesise protein from nitrogen. Other
green plants synthesise protein from nitrates present in the soil. Synthesis of protein is
opposed by destructive processes which break down protein by stages into nitrogen,
thus completing the nitrogen cycle.
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GLOSSARY - CYCLES WITHIN THE BIOSPHERE

take on, v.
niche, n.
community life
reflect, v.
interaction, n.
overall, adj.
touch upon, v.
identifiable, adj.
segment, n.
gain, v.
take in, v.
transfer, v.
producer, n.
consumer, n.
decomposer, n.
digest, v.
breakdown, n.
release, v.
waste, n.
expel, v.
remain, n.
eventually, adv.
decay, v.
tissue, n.
fibre,or fiber, n.
desert, n.
survive, v.
reproduce, v.
evaporate, v.
air current
storm, n.
rain, n.
snow, n.
sleet, n.
hail, n.
wash off, v.
drain, v.
stream, n.
precipitation, n.
soak, v.
pool, n.
ground water, n.
pond, n.
preuzeti
nia, dupka, udubina, stanite
ekoloka zajednica
odraavati
interakcija, meusobno djelovanje
ukupni, sveukupni, opi, sveobuhvatan
zadirati, doticati
prepoznatljiv
segment, dio
dobivati
uzimati, unositi,
prenositi
proizvoa
potroa
razgraiva
probavljati
razgradnja
isputati, otputati
otpadne tvari
izbacivati
ostatak
konano, na kraju, napokon
umirati, raspadati se
tkivo
vlakno
pustinja
preivjeti
razmnoavati se, reproducirati se
isparavati, hlapiti
zrano sturjanje; strujanje zraka
oluja
kia
snijeg
susnjeica, solika
tua
ispirati
otjecati
tok, struja, potok
padalina
natopiti
bazen
podzemni bazen
bara, ribnjak

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course, n.
deposit, n.
degrade, v.
slat, n.
provided with
scarce, adj.
it is noted for
infinitesimal, adv.
AN ENGLISH READER
BOOK TWO
tok
naslaga, sloj
razgraditi
tanki sloj; rebro
opskrbljen
rijedak
poznat je po
beskonano malen, infinitezimalan
EXERCISES
A.
1. Name the main cycles within the biosphere.
2. What do all the cycles have in common?
3. Which cycle within the biosphere differs from the others and how?
4. Find the definition of a cycle and copy it.
5. Find a passive form in paragraph 4 and copy it.
6. Find all the modal verbs in paragraph 5 and copy them.
7. Find all the phrasal verbs in paragraph 6 and copy them.
8. Translate the adverb eventually in paragraph 6.
9. Find all the passives in paragraph 7 and copy them.
10. Transform sentences 2 and 3 in paragraph 8 into passive.
11. Transform the sentence Eventually, streams change their courses. into passsive.
(Paragraph 8, sentence 6)
12. Find all the adverbs in the last paragraph (The Nitrogen Cycle) and
copy them.
B. Find one word to denote the following sentences:
1. The specific way of living by an organism in
its environment; its special habits.
___________________
2. The layer of living matter spanning the earth;
the "blanket of life".
___________________
3. A community of plants and animals.
___________________
4. The use, breakdown and re-use of
calcium by living things.
___________________
5. The process by means of which plants make
their food.
___________________
6. A repeating process in which water rises as
vapor, moves across the land in clouds,
condenses and falls to the ground, etc.
___________________
C. Complete the following sentences from the text using:
within the biosphere
carbon dioxide
keep the cycle going
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return to the atmosphere

change one's course
from the marble and limestone
oxygen
food
1. Among the essential cycles within the biosphere are _________________ .
2. An animal digests ____________________ .
3. There are several important cycles ____________________ .
4. The animal breathes _______________________ .
5. Photosynthesis and respiration _____________________ .
6. Plants expel ______________________ .
7. The water evaporates _________________________ .
8. The carbon in dead bodies eventually _______________________ .
9. The calcium deposits are washed ______________________ .
10. Eventually, streams _______________________ .
D. Replace the words and phrases with the idea or expression they refer
to in the text:
1. Paragraph 1, sentence 1. - their
2. paragraph 1, sentence 3. - them
3. Paragraph 2, sentence 2. - it
4. Paragraph 3, sentence 3. - they
5. Paragraph 4, sentence 7. - them
6. Paragraph 5, sentence 9. - they
E. Translate into English:
1. Fotosinteza i disanje odravaju bioloki ciklus.
2. U stvari, biljke i takoer uzimaju kisik.
3. Bez vode nema ivota.

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BOOK TWO
MAN AND HIS ENVIRONMENT

Man as a biological organism has developed in an environment which is changing
more rapidly than ever before. The changes may tax his adaptive capacities. Even when
he adapts we are not certain what the cost to his biological system may be.
Certain environmental conditions are necessary to sustain life. Still others affect body
functions, performance and comfort. Air, water, food and shelter are the requirements
for man's survival.
Normal air in the troposphere contains 21% oxygen and 78% nitrogen. As the
concentration of oxygen falls below 16% anoxia develops which affects body functions
and brain centers. Life cannot be sustained when the oxygen concentration is below
6%, and immediate loss of consciousness results from exposure to zero oxygen
atmosphere.
Air may also be the means for dispersal of toxic gases and particles, micro-organisms
and allergens. Air has been considered an unlimited resource, but experience has
shown that natural dispersion and cleaning mechanisms can be overtaxed in extensive
localised areas. As the population multiplies and man's activities pollute the air in
increasing quantities, there is potential danger of overloading the earth's atmosphere.
As with air, water may be the medium for transporting micro-organisms and toxic
chemicals. In many areas the quantities of water available is a serious problem, while
in others, water resources have been degraded beyond use by pollution resulting from
man's activities.
The attainment of a proper diet is a serious problem throughout the world. Expanding
populations threaten to convert some of the best agricultural lands into industrial and
housing building sites, which could have long range implications on the food supplies.
GLOSSARY - MAN AND HIS ENVIRONMENT
tax, v.
sustain, v.
affect, v.
performance, n.
confort, n.
ratio, n.
allergens, n.
anoxia, n.
dispersion, n.
overtax, v.
pollute, v.
pollution, n.
exstensive, adj.
localised, adj.
overload, v.
opteretiti
odrati
djelovati na
djelovanje
udobnost
omjer
supstancije koje izazivaju alergiju
potpuno pomanjkanje kisika
irenje
preopteretiti
zagaivati, oneisavati
zagaenje, oneienje
prostran, irok, proiren, obiman
naseljen
preopteretiti

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EXERCISES
A. Comprehension
1. Say something about the main requirements for man's survival and the changes that
take place in his environment.
2. Start with the air we breathe; what is the normal ratio of oxygen and nitrogen in the
troposphere; what is happening to this ratio; what are the possible consequences to
man?
3. Man's activities pollute not only the air but water and food as well. Think of possible
ways of polluting water for instance.
4. Do you know of any source of pollution in your neighbourhood? Describe it!
B. Grammar
1.Note the passive structure in the sentence:
Man as a biological organism has developed in an environment which
is being changed.
Complete the following sentences in the same way:
1. Toxic chemicals
2. Earth's atmosphere
3. Water resources
4. Bacterial growth
5. Best agricultural land
6. Micro-organisms
(to transport)
(to overload)
(to degrade)
(to sustain)
(to threaten)
(to convey)
B. Overall view of the text

1. Into how many parts can the text be divided?
Give a heading for each part.
2. Where in the text are environmental conditions necessary for life
mentioned? Make a list of them.

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3. Put together the phrases in A and B to make sentences like the example below.
A
The concentration of oxygen
drops below 16%
B
anoxia develops.
As the concentration of oxygen decreases below 16% anoxia develops.

A
1. The concentration of oxygen

decreases below 16%
2. Water pollution increases
1. Kwashiorkor* may develop.
3. Protein intake falls

4. Acid rain spreads
5. Nuclear power stations become
more common
6. Oil reserves decline
7. Computers become cheaper
8. Car ownership rises
2. The risk of an accident

increases.
3. Life is threatened.
4. Other fuels are increasingly
used.
5. They spread from industry to
schools.
6. Rivers cease to support life
7. Traffic systems in cities begin to
break
8. Trees die in increasing numbers
*Kwashiokor - a nutritional disease of infants and children, occurring chiefly in Africa,

associated with a heavy corn diet and a resultant lack of protein, and characterized by
oedema, potbelly.

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THE ENVIRONMENTAL BALANCE

1. The course of evolution on earth has been slow and sometimes uncertain, but the
result is a biological system of amazing complexity, whose interdependence is a
miracle of delicate balance. Man is only now discovering that interference with that
balance can transform elements that are naturally harmless into deadly enemies.
2. In the early 1950s, fishermen and their families at Minimata Bay in Japan began dying
from a mysterious illness. The deaths were eventually traced to mercury in waste from
a factory - and set off a world-wide reaction.
3. Mercurial pollution alarms in Sweden, Iraq, Canada, and eventually in the US have
made mankind, almost overnight, acutely fearful of mercury in the environment.
4. Many scientists are now studying this strange metal, its natural distribution, and its
redistribution by man's activities. Mercury, or "quicksilver", the only metal which is
liquid at ordinary temperatures, had magical properties in the eyes of alchemists. In
compounds, its poisonous nature was well known - Napoleon, Ivan the Terrible and
Charles II may have died from mercurial poisoning, either deliberate or accidental.
5. However, pure mercury may be swallowed without danger, and some compounds are
used safely in treating infections.
6. Mercury occurs naturally in nature, and circulates in trace amounts throughout the
lithosphere (rocks and soil), the hydrosphere (seas and oceans), the atmosphere and the
biosphere (tissues of plants and animals).
7. Plants and animals, however, tend to concentrate mercury by excreting less than they
take in; some marine algae contain 100 times more mercury than the water they live in.
Thus in the past the aquatic food chain has always resulted in higher (but still safe)
Mercury concentrations in some fish.
8. World production of mercury today is around 10,000 tons per year, obtained by
heating mercuric sulphide ore (cinnabar). While the metal itself is generally not toxic to
man, mercury vapor (produced during distillation) causes acute irritation of the lungs.
9. In compounds, mercury can be toxic - such as the red mercuric oxide used in antifouling paint for ship bottoms. Generally, however, inorganic salts of mercury are the
inorganic compounds, used to control fungal diseases in seeds and growing plants,
fruits and vegetables.
10. Unfortunately, such chemicals may be absorbed by humans, and are extremely toxic;
alkyl mercury has been shown to cause permanent mental retardation.
11. Recent mercury scares indicate that this normally harmless trace element is being
redistributed and concentrated by man's activities. Thus the public should be aware of
its likely exposure to mercury compounds, and what degree of risk it involves.
GLOSSARY - THE ENVIRONMENTAL BALANCE
course of evolution
amazing complexity
interdependence, n.
miracle, n.
delicate, adj.
tijek evolucije
zauujua, udesna sloenost
meuovisnost
udo
osjetljiv

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balance, n.
interference, n.
interfere, v.
harmless, adj.
fisherman, n.
mysterious, adj.
mercury, n.
waste
set off, v.
worldwide
mercurial pollution
alarm, n.
mankind, n.
acutely, adv.
fearful, adj.
strange, adj.
distribution, n.
man's activities
quicksilver
deliberate, adj.
swallow, v.
in trace amounts
tend to concentrate
excrete, v.
take in, v.
safe, adj.
ore, n.
antifouling paint
fungal, adj.
scare, n.
be aware
AN ENGLISH READER
BOOK TWO
ravnotea
mijeanje, interferencija
mijeati se
bezazlen
ribar
tajanstven
iva
otpadne vode
izazvati
irom svijeta
zagaenje ivom
zabrinutost, uzbuna
ovjeanstvo
otro, jako, akutno
prestraen
udan, nepoznat
rasporeenost, rasprostranjenost, distribucija
ovjekovo djelovanje
ivo srebro
namjeran
progutati
u tragovima, u koliini tragova
imati tendenciju, biti sklon
luiti, izluivati
uzimati, zadravati
bezopasan
ruda
antivegetativna boja
gljivino
panika, strah
biti svjestan, bit oprezan
EXERCISES
1. In paragraph 1, there are several words which are used in Croatian as well. Underline
these words, list them below and translate them into Croatian.
2. Translate delicate in this context.
3. Adjectives in paragraph 1 do not always stand together with the noun they describe.
Rewrite them with the appropriate noun and translate all of them.
4. Translate into English:

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a) poetkom pedesetih godina b) neke, jedne c) pokrenuti d) uzbuna zbog zagaivanja ivome) rasprostranjenost f) sobna temperatura g) otrovna svojstva 5. Take special care when translating into Croatian:
may have died deliberate accidental may be swallowed use safely naturally in nature 6. Read the text again and write down where mercury is found in
nature as a trace element:
1.
2.
7. Where and how is mercury obtained today?
8. When and where is mercury toxic? Give an example.
9. Find out where mercury compounds are used today and for what purpose. Give an
example.
10. Write a warning against mercury pollution.

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ECOLOGY 1
Ecology has given us an understanding of the unity and interconnectedness of all life.
The ecosphere surrounds the earth like the skin on an apple. This thin layer of cloud
and wind, stream and sea, soil and stone, is home to every form of life. It is one lifesupport system. If we disrupt the ecosphere in one place, it creates unpredictable and
usually undesirable effects in another.
On the island of North Borneo, prior to 1955, malaria infected 90% of the people. A
pesticide similar to DDT was sprayed to kill the malaria-carrying mosquitoes. It
eliminated the mosquitoes and, in an unforeseen side effect, also killed the flies that
infested the houses. At first, this was welcomed as an extra benefit. But then lizards
began to die from eating pesticide-laden flies. Next, cats died from eating lizards. With
the cats gone, a large rat population emerged from the jungle, teaming with typhuscarrying fleas, and overran the village.
While this situation was resolved without an epidemic of typhus, the lesson is
universal. Life on earth is like one gigantic organism, with the various species and
organisms constituting the various organs and cells. Life is one totally interconnected
whole. If, in our attempt to solve the problem we neglect that unity principle, we create
a new and often more serious problem.
Ecology also teaches us another lesson about the unity principle. The ecosystem
derives strength from its diversity, the many different species and the differing genetic
makeup of individual organisms within a species. When such a diverse system is faced
with environmental stress, it has more ways to respond and to adapt to the change,
increasing the chance of survival.
Monoculture crops are genetically identical, selected and bred for high yield. Because
the crop has no genetic diversity, it is extremely vulnerable to pests, diseases and
climatic changes. In the Irish potato famine of 1845-50, one million people died when
potato blight devastated the one-crop system. Similarly, in 1970 a corn blight destroyed
one-fifth of the United States corn crop.
Diversity permits the flexibility and responsiveness to change required for survival.
GLOSSARY - ECOLOGY
unity, n.
interconnectedness, n.
thin, adj.
layer, n.
stream, n.
one life support system
disrupt, v.
unpredictable, adj.
undesirable, adj.
spray, v.
malaria-carrying mosquitoes
eliminate, v.
jedinstvo, jedinstvenost
meusobna povezanost, meusobna
ovisnost
tanak
sloj
struja, tok
jedinstveni sustav odranja ivota
poremetiti
nepredvidljiv
neeljeni
trcati
komarci prenosnici malarije
eliminirati; ukloniti

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unforeseen, adj.
side effect, n.
fly, n.
infest, v.
benefit, n.
lizard, n.
pesticide-laden
emerge, v.
teem, v.
typhus, n.
overrun, overran, overrun, irr.v. resolve, v.
lesson, n.
interconnect, v.
neglect, v.
derive, v.
survival, v.
breed, bred, bred, irr.v.
yield, n.
famine, n.
blight, n.
crop, n.
-
nepredvien
nuspojava
muha
preplaviti, vrvjeti, biti prepun ega
korist
guter
natopljen pesticidom
izai, izroniti, pojaviti se, nahrupiti
obilovati, vrvjeti, biti prepun ega
tifus
preplaviti
rijeiti
pouka
ispreplesti
zanemariti
crpiti, vui
preivljavanje, opstanak
uzgajati, stvarati, uzgojiti
prinos
glad
nametnik
usjev
EXERCISES
A. Number the paragraphs and give each paragraph a subtitle.
B. What is the universal lesson people should learn from this passage?
C. Give an example of another situation similar to this one from your own experience.
D. There are many compound words in the text. Underline them and make a list.
E. Example: spray is a noun and a verb. Find some more examples in the text and make
a list.

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F. Complete the table below:

NOUN
VERB
ADJECTIVE or PARTICIPLE
understand
unity
surrounds
form
disrupt
create
predictable
desire
infected
eliminate
welcome
die
population
gone
resolve
constitute
attempt
solve
neglect
create
derived
respond
change
selected
bread
yield
devastate
destroyed
require
survival

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ECOLOGY 2
Ecology is a study of relationships. It deals with the interrelationships of living things
to their surroundings and to each other. The ecologist sees living things as a part of its
environment, or surroundings.
In one sense, ecology is a study of "houses". Members of a family who live together in
a house react to each other and to the things within the house. Similarly, plants and
animals react to one another and to their "houses". The house of a plant or animal may
be a meadow, a wood, a pond, a field, an ocean, a desert, or even a vacant lot.
All living things interact with non-living things in their environment. Among the nonliving things are heat, light, water, chemicals, minerals, soil, gravity, radiation and
climate. A living thing also has a close relationship with the other living things in its
surroundings. Animals look to plants for food and shelter. Plants, in turn, look to
animals for some of their needs.
Think for a moment about the interrelationship between plants and the soil. Plants
affect the soil in a number of ways. For example, some plants make the soil acidic in
nature. That is, they contribute to the amount of acid in the soil. Other plants make the
soil alkaline. They put alkalis into the soil. An alkali is a base. A base is a substance
that neutralizes an acid.
Some plants increase the fertility of soil. That is, they make the soil suitable for
growing crops. Other plants, in contrast, reduce the fertility. At the same time, the soil
itself becomes suitable for one kind of vegetation and unsuitable for another kind.
Thus, we have a constant interplay between soils and plants. This interaction is one
example of the problems discussed in the study of ecology.
GLOSSARY - ECOLOGY
interrelationship, n.
surroundings, n.
non-living things
look to, v.
suitable, adj.
fertility, n.
meusobni odnos, povezanost

okoli, okolina
neive tvari
okretati se (neemu); obratiti se
prikladan
plodnost
EXERCISES
A.
1. Number the paragraphs.
2. Find the key word or words for each paragraph and write them
down.
1.
2.
3.
4.
5.
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B. 1. Paragraph 1. Words like interrelationship and surroundings are complex nouns.

They are composed of a prefix and a noun. Prove it by showing their component parts
and find some other complex words in the text and list them in the space below.
2. What is the prevailing tense in Paragraph 2? Explain it. Underline
the verbs and list them in the space below.
3. In paragraph 3, there are many participles used. Underline all the
participles, make a list and explain their function.
4. Paragraph 4. Underline all the adjectives and list them in the
space below. Then write beside them the nouns they supplement.
5. Make a list of pronouns and participles in paragraph 5.

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THE BIOSPHERE
All the plants and animals of the earth live together in communities. A single
community is made up of many species all living together in the give-and-take of
interrelationships. They all react to each other and to their common environment. They
are all dependent upon one another. An ecologist sees the community as an expression
of life. The community has many of the characteristics of a single organism. All the
activities of a community merge into one large process. It is an unfolding phenomenon
of birth, struggle, survival, death, and rebirth.
The ecologists field of study is the biosphere. The biosphere is the layer of living
matter spanning the earth from within its crust to its upper atmosphere. Imagine the
countless patterns of the biosphere: here is a world of spirilla, bacilli, cocci; of
amoebas, paramecia, hydras; of rye wheat, clover; of pines, elms, maples; of roses,
chrysanthemums; of worms, reptiles, amphibia; of fish, birds, mammals. No living
thing is completely independent. Some processes within the biosphere are broader than
the functions of an individual organism. The highest level of organisation is the web of
life. Try to imagine a massive web consisting of many interwoven threads, each
overlapping other threads and forming an intricate pattern. Such is the web of life.
All the living things within the biosphere can be put into one of the two broad
subdivisions. The living things can be classified as 1) producers or as 2) consumers. A
producer is a manufacturer. A consumer is a user.
Green plants are the producers in the world of living things. All the green plants in the
biosphere make food. Animals are the consumers. They feed upon plants or upon other
animals. Without green plants to make food, animals could never survive.
GLOSSARY THE BIOSPHERE
community, n.
merge, v.
span, v.
rye, n.
wheat, n.
clover, n.
pine, n.
elm, n.
maple, n.
web, n.
thread, n.
overlap, v.
intricate, adj.
zajednica
stopiti, sjediniti
premostiti, obuhvatiti, protezati se
ra
penica, ito
djetelina
bor
brijest
javor
mrea
nit
prelaziti, kriati se, ii preko
zamren, zapleten
interweave, interwove, interwoven, irr.v- protkati, ispreplesti

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EXERCISES
A.
1. There are 4 paragraphs in the text. Give each a subtitle.
B.
1. Say what a community is and what it is composed of.
2.
What is the ecologists field of study?
3. How does an ecologist see life in a community?

4. What is the biosphere?

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Control text
CHEMICALS THAT POLLUTE THE AIR

Killer smogs do not happen very often, fortunately. However, in many large cities, a
combination of automobile exhaust fumes, domestic furnace smoke, and factory waste
gases pours into the air. This may also happen in the suburbs, or out in the country,
where large factories have been built. A number of harmful substances have been
found in the air there. When these substances are breathed in day after day, the health
of the population is affected.
Sulphur dioxide is formed when fuels containing sulphur are burned. The sulphur
combines with the oxygen in the air to form sulphur dioxide. This gas probably caused
most of the deaths in the killer smogs. It combines with water droplets in the air, or
with the mucus in the respiratory system. This can form sulphuric acid. Experiments
with animals show that sulphur dioxide can paralyze or destroy the cilia in the air
passages. It damages the lungs and lowers the resistance to pneumonia and influenza. It
can also cause bronchitis and emphysema.
Soot is the black or grey smoke which comes from chimneys and smoke stacks. It
consists of particles that float in the air and then settle on the ground. Cancer-producing
chemicals have been found in soot. They are suspected of causing lung cancer. It is
known that populations living where there is severe air pollution have a higher rate of
lung cancer than people who live where there is a clean air. However, most cases of
lung cancer are probably caused by smoking cigarettes.
Carbon monoxide is produced by all automobile engines. Defective furnaces can also
produce this gas. When carbon monoxide enters the lungs, it combines with the
haemoglobin of the red blood cells. This prevents the red blood cells from carrying
oxygen all round the body. Where there are traffic jams, carbon monoxide can enter the
body of a car because of a leak in the exhaust system. In such cases it can cause serious
illness or even death.
Nitrogen oxides are produced in an automobile engine when the nitrogen and the
oxygen of the air are combined. This happens because of the great heat of the engine.
Nitrogen oxide gases rise in the air. They are altered by the sun to produce many
compounds. One of these causes the stinging of the eyes, so common in photochemical
smog.
Ozone is a very active form of oxygen. It is also found in photochemical smog. It can
cause coughing and a severe tired feeling.
Lead is a metal that is added to most gasolines in the form of tetraethyl lead. Some lead
is released into the air when the engine is running. It is present in the blood of auto
mechanics and traffic policemen. It is known to be harmful to health. Young children
sometimes eat flakes of lead paint from the walls of old houses. This can lead to severe
poisoning. Although lead paint does not pollute the air, it is prohibited for painting
apartments in New York, Chicago and many other cities world-wide because children
may swallow it.

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EXERCISES
A.
1. Find at least two sentences in the passive form. Underline them
and copy them in the space below.
2. Find at least two sentences with modal verbs and copy them in
the space below.
3. Find at least three adverbs and copy them.
B.

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WATER POLLUTION
1.OIL
Oil floats on water and does not dissolve in it. If a big oil tanker loses some oil in the
sea, sea-birds and fish are killed and beaches are polluted.
Fuel oil contains sulphur. When oil is burnt in industry, sulphur dioxide is formed. This
combines with water particles in the atmosphere and falls as rain. This rain is dilute
sulphuric acid. In some countries, such as Norway and Sweden, the soil does not
contain enough of the alkalis which are needed to neutralize this acid. So the fish in
many Scandinavian lakes and rivers are poisoned by high acid concentrations in the
water.
2. POISONOUS CHEMICALS
Mercury is used as a catalyst in the production of plastics and is also needed in the
paper industry. After use, it is pumped out with the other industrial waste. But mercury
is highly poisonous. In Japan, people have died after eating fish from mercury-polluted
water. Mercury is only one example of a chemical poison in water; sadly, there are
many others.
3. SEWAGE
In many cases sewage is treated and broken down in sewage plants before it is pumped
back into lakes, rivers and seas, but it is often returned untreated. Water can usually
clean itself of organic waste, but this process takes a long time. In some areas, too
much untreated sewage is pumped out and the water never gets clean.
4. RADIO-ACTIVE SUBSTANCES
Some freshwater organisms have very high concentrations of strontium and other
dangerous radio-active substances. This may be caused by the industrial use of atomic
energy or by fall-out from atomic tests.
WORD STUDY
sources; places where something comes from.
purified: cleaned
dissolve: become liquid and form a solution
polluted: made dirty, the opposite of purified
fuel oil: oil used for burning
dilute: a dilute acid is an acid solution with a high percentage of water. This weakens
the acid.
waste: things not needed and thrown away
sewage: waste organic substances, usually from households. Sewage is carried away in
big pipes called sewers.
fall-out: radio-active particles in the atmosphere

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EXERCISES
A.
1. Give the Croatian equivalents for the words listed in the Word Study:
B. Make questions for the following answers using the words in brackets:
a) Because it contains sulphur.
(Why....................?)
b) Sulphur dioxide is formed in the atmosphere.
(What happens...................?)
c) Because too much untreated sewage is pumped out.
(Why....................?)
d) Radio-active fall-out is caused.
(What happens...................?)
C. Answer these questions:
1. What happens to birds and fish if an oil tanker loses oil in the sea?
2. What happens to people if they take poison?
3. Why must most water be purified before it is drunk?
4.Why are Norway and Sweden affected badly by acid pollution?
5.How is mercury used in the plastics industry?
6. Is sewage always treated before it is returned to water?

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D. The Present Continuous and the Passive

Example: What is happening to our water?
It is being poisoned.
Now answer the following questions in the same way:
1. What is happening to the atmosphere? (pollute, sulphur compounds)
2. What is happening to freshwater fish in Scandinavia? (kill, acid)
3. What is happening to the oceans? (pollute, oil)
4. What is happening to some people in Japan? (poison, mercury)
5. What is happening to the earth's natural resources? ( use, too quickly)
E. Look at the following example:
Has the new dam been completed yet? (build)
No, it is still being built.
Now answer the following questions in the same way:
a) Has that sewage been returned to the water yet? (treat)
b) Are the results of experiments known yet? (carry out)
c) Has the use of DDT been stopped yet? (use)
d) Has the work on that compound been finished yet? (study)
D. Look at this example:
Mercury /catalyst/ production of plastics.
Mercury is used as a catalyst in the production of plastics.
Now make more sentences in the same way:
a) DDT / insecticide / a few countries
b) Oil /fuel/ industry
c) Petrol /fuel/ motor cars
d) Organic waste / fertilizer/ some areas
e) Water /source of power/ many parts of the world

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ECOLOGY OF PESTICIDES
Pesticide toxicity is a serious matter in the world at large, the cases of accidental
poisoning amounting to some 50,000 men, women and children each year, with a
mortality rate exceeding 1%.
Governmental regulation goes to great pains to prevent secondary poisoning among the
public who purchase foodstuffs that might have been treated.
The mechanism is a set tolerance level for residue content above which the food
product is liable to seizure and legal action, and no pesticide may be applied until
tolerances have been set for it. Feeding experiments on laboratory rats maintained for
their entire lifetime establish the maximum level at which no effects can be observed;
by applying a 100-fold safety factor to these chronic toxicity figures, a figure is decided
for the acceptable daily intake (ADI) in mg/kg body weight.
By applying a food factor indicating the proportion of the food product in the diet of
that country, a tolerance figure is set for pesticide in that food product or crop.
In agricultural practice the last application of the pesticide is put on a sufficient number
of days before harvest sufficient to allow the residues to fall below the tolerance level.
RESISTANCE TO INSECTICIDES
An important factor in the ecology of pesticides is the susceptibility of the target pest
species as compared to that of the non-target species. In this and the last century, it has
frequently been found that successive applications of an insecticide over the years have
achieved less and less complete control of the insect or acarine pest, due to the target
populations having achieved first a greater tolerance and eventually a decisive
resistance to it. Resistance of fungi to fungicides has also recently become important,
while resistance of weeds to herbicides has appeared in a few instances.
GLOSSARY - ECOLOGY OF PESTICIDES
toxicity, n.
the world at large
mortality rate
set, set, set, irr. v.
tolerance level
liable, adj.
seizure, n.
susceptibility, n.
weeds, n.
otrovnost, toksinost
irom svijeta
stopa smrtnosti
odrediti
nivo tolerancije
podloan odgovoran zakonu,
plijenidba
osjetljivost
korov
EXERCISES
A. Number the paragraphs. Give a topic word or sentence for each paragraph.
B. Underline all participle clauses. Write a relative clause for each.
C. Translate the text.
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CHEMICALS IN CROP PRODUCTION

Blights, weeds and insects have always interfered with man's attempts to produce food,
feed and fiber. Sometimes he has been able to control the pests. When he has not been
able to do so, his society has suffered or perished.
An example is the blight in Ireland in 1845 and in 1847 when it all but destroyed the
potato crops on which the Irish were almost wholly dependent as a major source of
food. As a consequence, a million people died from starvation or from disease.
Crop Destruction by Pests
Before 1870 Ceylon was an important coffee producer. The coffee rust fungus, a
serious parasite on wild coffee trees, spread through the plantations, and yields became
so low that coffee was abandoned as a crop and replaced by tea. South America,
particularly Brazil, then became the coffee empire of the world.
In the Philippines, cadang-cadang has become the most serious disease in coconuts,
and if control measures are not developed, the livelihood of one third of the population
will be damaged.
In the Tropics and other regions of high rainfall crop plantings are lost year after year
because of heavy weed competition despite adequate hand labor. Some crops can no
longer be grown in such places. Aquatic weeds threaten the production of rice in
Ceylon (Sri Lanka) and transportation on the Nile River is severely limited by rapid
growth of aquatic flowers.
Parasitic nematodes undoubtedly cause crop damage throughout the world; but the
extent of damage is not known. The Inca Indians of Peru had a custom that forbade the
planting of potatoes year after year in the same fields. The golden nematodes of
potatoes have long been present in Peru, and it is assumed that its presence accounted
for the long rotation between crops.
Necessity has forced farmers to adopt chemicals for controlling plant diseases,
nematodes and weeds, because chemicals are generally more effective and cheaper than
other methods.
SELECTIVE TOXICITY
The chemical control of weeds (and other pests) depends on the property some
substances have of affecting only certain species. Selective toxicity, the basis for
production of effective herbicides that kill weeds and leave the crop unharmed, is often
accomplished by applying the herbicides so that they are in closer contact with weeds
than with crop plants.
Sometimes the selectivity operates through the difference in behaviour and reaction to
particular herbicides; some kinds of weeds behave and react in one way, and plant
crops in another way. An example of a selective herbicide is propanil, which is
effective against barnyard grass and other annual weed grasses in rice fields. Rice is not
injured by propanil at any stage of growth, but propanil is most effective on weeds
soon after they appear.
Chemical weed control has aided mechanized crop production. When poisonous weeds
are killed, productivity of pastures is greater; this leads to improved farm animals and
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better milk and meat. Herbicides can also control weeds that fill and block canals and
interfere with the use of ponds, lakes and streams.

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GLOSSARY - CHEMICALS IN CROP PRODUCTION

chemicals, n.
crop, n.
blight, n.
weeds, n.
pests, n.
interfere, v.
perish, v.
starvation, n.
rust, n
fungus, n.
yield, n.
livelihood, n.
coconut, n.
unharmed, adj.
crop damage
assume,v.
account for, v.
crop rotation, n.
barnyard, n.
ricefield, n.
pasture, n.
rangeland, n.
induce, v.
decay, n.
sprouting, n.
rooting, n.
resistance, n.
dryness, n.
minute, adj.
orchard, n.
approximately, adv.
costly, adj.
rot, v.
cutting, n.
cotton, n.
frost, n.
leaf blade
defoliation, n.
defoliant, n.
desiccate, v.
dessicant, n.
regrowth inhibitor
kemijsko sredstvo
usjev, kultura
nametnik, tetoina; snijet, medljika; vrsta biljnih
uiju
korov
gamad, tetoine
remetiti, smetati
izumrijeti, uginuti
gladovanje, nedostatak hrane
hra, hravost (moe se primijetiti na nekim
prehrambenim proizvodima)
gljiva, gljivica
prirod, urod
sredstva za ivot
kokosov orah
neoteen
oteenje usjeva
pretpostavljati
razjasniti
plodored
seljako dvorite; dvor
riino polje
panjak
poljana
izazvati
propadanje, ocvat
klijanje
hvatanje korijena
otpor, odolijevanje
suhoa
siuan, malen
vonjak
otprilike
skup
trunuti
odrezane biljne stanice
pamuk
mraz, inje
plojka lista
otpadanje lia
sredstvo za unitavanje lia
isuiti, osuiti
sredstvo za suenje
koji ometa ponovni rast

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retard, v.
usporiti
harvest, n.
etva
harvest, v.
eti
drought, n.
sua
forbid, forbade, forbidden, irr.v. - zabraniti
weed competition, n. usporedna vrsta korova
EXERCISES
A. In the space after each numbered beginning write the ending that
completes the meaning of the sentence.
SENTENCE BEGINNINGS:
1. Aquatic weeds .................
2. The extent of damage caused by parasitic nematodes .................
3. Chemical weed control .................
4. One growth-regulating chemical, gibberelic acid .................
5. A great deal of crop loss .................
6. Before 1870 Ceylon ..................
7. In the Philippines, cadang-cadang .................
8. When man has been unable to control pests, his society .................
SENTENCE ENDINGS:
1. has become the most serious disease in coconuts.
2. is used to increase the size and quantity of grapes.
3. has suffered or perished.
4. is not known.
5. was an important coffee producer.
6. has aided mechanized crop production.
7. threaten the production of rice in Ceylon.
8. occurs each year as a result of low temperature.
B. Make a list of all the pests mentioned in the text, the area where
they damaged the crops and how they were dealt with.
C. Beside each verb write a related adjective and beside each

adjective write a related verb.
destroy
differ
_________________ continuous
_________________ creative
_________________
_________________

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attract
value
act
urge
notice
immune
interest
enlarge
AN ENGLISH READER
BOOK TWO
_________________
_________________
_________________
_________________
_________________
_________________
_________________
_________________
encouraging
dependent
imaginary
extensive
asleep
observant
avoidable
various
_________________
_________________
_________________
_________________
_________________
_________________
_________________
_________________
D. Now write the opposites for each verb and for each adjective in
exercise C. In this exercise you may use your dictionaries if necessary.

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Control text
THE GREEN HOME

It is becoming obvious that our planet is now severely polluted from past and present
industrial practices. Our water, food and air have all become contaminated and yet the
number of artificial chemicals being developed and used is still increasing.
The world's natural resources such as forests and mineral reserves are being depleted at
an alarming rate but we are being encouraged to buy more products that use these
resources. Waste disposal is a growing nightmare particularly in towns and cities, so
why then are so many products disposable and/or over packaged?
There is not one, simple solution to the problems that are facing today's generation. By
choosing which products we buy and use we can influence manufacturing processes.
Information and knowledge about existing problems allow us to make these choices
and so lead more ecologically sound lives.
Some of the most serious and much publicised environmental problems that we are
facing today include: the destruction of the ozone layer; global warming; deforestation
of the world's tropical rain-forests, and toxic pollution of our rivers and seas by
extremely hazardous chemicals. All of these are the result, either partly or wholly, of
industrial processes which, as we are becoming increasingly aware, are inflicting
irreversible damage upon our environment.
GLOSSARY
severely, adv.
deplete, v.
encourage, v.
waste, n.
nightmare, n.
disposable, adj.
sound, adj.
hazardous, adj.
become aware
inflict, v.
irreversible, adj.
extremely, dangerously
reduce drastically, use up fast, empty out, exhaust
advise
material, food, etc. that is no longer needed
and is thrown away; trash; litter
frightening dream
made to be thrown away after use
healthy
dangerous
become conscious of
cause
that cannot be changed (improved)
EXERCISES
A. Carefully read the text and the explanations in the glossary and then
give the Croatian equivalents for the words in the Glossary.
B. Paragraph 1 - Translate precisely: "being developed" C. Paragraph 2. - "are being depleted" - "are being encouraged" D. Paragraph 3. Find in the text the phrase which in Croatian means
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"suoiti se s problemom" i ispiite:

D. Paragraph 4. Translate precisely:
"unitavati ozonski omota" "unitavanje uma"
"vrlo opasni kemijski spojevi" "nanijeti nepopravljivu tetu" -

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ENVIRONMENT
Environmentally-friendly means buying less, conserving energy, recycling and reusing.
The past years have seen the explosion of the "green consumer".
People concerned about the threat to the environment have begun to reject products
which they believe may be harmful. Manufacturers have begun to market and promote
their products as "environmentally friendly".
Why all the sudden concern over the environment?
It is becoming increasingly obvious that our planet is now severely polluted from past
and present industrial practices. Our water, food and air have all become contaminated
and yet the number of artificial chemicals being developed and used is still increasing.
The world's natural resources such as forests and mineral reserves are being depleted at
an alarming rate but we are being encouraged to buy more and more products that use
these resources. Waste disposal is a growing nightmare particularly in towns and cities,
so why then are so many products disposable and/or overpackaged?
Some of the most serious and much publicised environmental problems that are facing
us today include:
-the destruction of the ozone layer
-global warming
-deforestation of the world's tropical rainforests
-toxic pollution of our rivers and seas by extremely hazardous chemicals
All of these are the results, either partly or wholly, of industrial processes, which, as we
are becoming increasingly aware, are inflicting irreversible damage upon our
environment.
GLOSSARY - ENVIRONMENT
concern, n.
zabrinutost
pollute, v.
zagaivati
encourage, v.
ohrabrivati, poticati
overpackaged, adj.
prenapunjen, prenapuen
growing nightmare sve vea nona mora
extremely hazardous posebno opasan
environmentally friendly nekodljivi za okoli
are being depleted
se unitava
EXERCISES
A. 1. What are the most urgent environmental problems today?
2. In what way can these problems be solved, in your opinion?
3. Give an example of an environmental threat in your
neighborhood?
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HOW DOES POLLUTION AFFECT OUR WORLD?

The Killer Smogs
On the night of December 1, 1930, a dense fog moved over the Meuse Valley, in
Belgium. Many factories in the valley poured smoke and fumes into the foggy air. This
created a dark smog of smoke and fog combined. People in the valley began to cough
and strain for breath. The smog remained for four days. During that time, thousands or
people became ill. The hospitals were filled with patients. Sixty people died. Most of
them were older persons with heart and lung problems. Finally, a heavy rain washed
away the smog. Scientists studied the causes of the disaster. They concluded that
illnesses and deaths were caused by chemicals in the smog.
The first reported event of this kind in the United States happened in Donora, a factory
town in a valley near Pittsburgh. In 1948, a killer smog made half of the population
sick; there were 17 deaths. Again, older people with lung or heart ailments were hit
hardest.
London, England, has always been known for its "black fogs". In the winter of 1952, a
milky white fog rolled into the city. It soon turned into black smog as the smoke of the
city poured into the air. It was so hard to see that people had to walk in front of the
buses to guide them. In this way, the most serious air pollution disaster in history
began. When it was over, more than 4,000 people had been killed by the thick black
smog.
New York City has had several London-type smogs since 1950. Each time, there were
from 100 to 400 deaths caused by the smog. Although these smogs were not as deadly
as London's, New York City has the worst air pollution problem in the United States.
What Is Smog?
In all the killer smogs, factories and homes poured smoke and fumes into the air from
the furnaces. The chemical fumes combined with the water droplets in the fog to form
harmful substances. These substances caused the illness of those who breathed the
polluted air.
Usually, such harmful fumes rise into the upper air and are blown away by the wind.
But sometimes there is an unusual weather condition called a temperature inversion. A
layer of cold air remains near the ground as smoke and fumes pour into it. This is
covered by an upper layer of warm air that acts like a lid. It prevents the polluted cooler
air from rising. The harmful fumes pile up and make people ill. These fumes contain
sulphur dioxide, soot particles, and other chemicals. The smog may be so thick that
airports are closed and chains of collision occur on the highways.
Another type of smog occurs in Los Angeles. Here the weather may be clear and sunny.
But stinging eyes and dry coughs show that harmful chemicals fill the air. The smog is
due to invisible gases, mostly from automobile exhausts. Because these chemicals are
changed by the sun high up in the air, Los Angeles smog is called photochemical smog.
It contains automobile exhaust fumes and nitrogen oxides altered by the sun's rays.
Added to these are sulphur dioxide and other fumes from factories and oil refineries.
Photochemical smog is found in many large cities all over the world.
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Chemicals that Pollute the Air

Killer smogs do not happen very often, fortunately, but in many large cities a
combination of automobile exhaust fumes, home furnace smoke, and factory waste
gases pours into the air. This may also happen in the suburbs, or out in the country,
where large factories have been built. A number of harmful substances have been
found in the air there. When these substances are breathed in day after day, the health
of the population is affected.
Sulphur dioxide is formed when fuels containing sulphur are burned. The sulphur
combines with the oxygen in the air to form sulphur dioxide. This gas probably caused
most of the deaths in the killer smogs. It combines with water droplets in the air, or
with the mucus in the respiratory system. This can form sulphuric acid. Experiments
with animals show that sulphur dioxide can paralyze or destroy the cilia in the air
passages. It damages the lungs and lowers the resistance to pneumonia and influenza. It
can also cause bronchitis and emphysema.
Soot is the black or grey smoke which comes from chimneys and smoke stacks. It
consists of particles that float in the air and then settle on the ground. Cancer-producing
chemicals have been found in soot. They are suspected of causing lung cancer. It is
well-known that populations living where there is severe air pollution have a higher
rate of lung cancer than people who live where there is clean air. However, most cases
of lung cancer are probably caused by smoking cigarettes.
Carbon monoxide is produced by all automobile engines. Defective furnaces can also
produce this gas. When carbon monoxide enters the lungs it combines with the
haemoglobin of the red blood cells. This prevents the red blood cells from carrying
oxygen all round the body. Where there are traffic jams, carbon monoxide may pile up
in the air. It can cause headaches and dizziness. Sometimes carbon monoxide can enter
the body of a car because of a leak in the exhaust system. In such cases it can cause
serious illness or even death.
Nitrogen oxides are produced in an automobile engine when the nitrogen and the
oxygen of the air are combined. This happens because of the great heat of the engine.
Nitrogen oxide gases rise in the air. They are altered by the sun to produce many
compounds. One of these causes the stinging of the eyes, so common in photochemical
smog.
Ozone is a very active form of oxygen. It is also found in photochemical smog. It can
cause coughing and a severe tired feeling.
Lead is a metal that is added to most gasolines in the form of tetraethyl lead. Some lead
is released into the air when the engine is running. It is present in the blood of auto
mechanics and traffic policemen. It is known to be harmful to health. Young children
sometimes eat flakes of lead paint from the walls of old houses. This can lead to severe
poisoning. Although lead paint does not pollute the air, it is prohibited for painting
apartments in New York, Chicago and many other cities in the world because children
may swallow it.

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Air Pollution and Ecology

One of the first clues to the harmful nature of air pollution was seen in 1900 at
Ducktown, Tennessee. A large refinery for copper ore was built in the mountains. The
smoke from the refinery contained sulphur dioxide. After a few years, all of the trees
and other plants on the hills around the refinery were killed by the gas. The soil was
eroded away for miles around. The area became a desert. Now, many years later, it is
impossible to restore the plant life of the region even though there is no more sulphur
dioxide in the air.
Ozone and sulphur dioxide have damaged plants for many miles around Los Angeles.
Pine trees have been killed by photochemical smog in the mountains east of the city.
Another effect has been observed near the phosphate mines in Florida. Here fertilizer is
made from the phosphate rocks. Clouds of smoke containing fluorides are given off by
the phosphate refineries. These fluorides are taken up by plants and pass through the
food chain. They pile up in plants that are eaten by cattle. The cattle sicken and die
because of the large quantities of fluorides.
In the same way, plants growing along roadsides pick up lead from automobile
exhausts. This lead has a harmful effect on the ecology of the area around the plants.
The Fight Against Air Pollution

If you live in one of the hundreds of cities that have air pollution problems, you may be
breathing unhealthy air during many of the days of the year. What can be done to
reduce the harmful substances that are being poured out into the air?
London, once one of the smoggiest cities in the world, now has much cleaner air. A
law was passed prohibiting the burning of anything that would produce soot from
chimneys. Only smokeless fuels were permitted. By 1962 the air was much improved.
There have been no killer smogs since that time, even though there have been several
temperature inversions over the city.
In New York City, sulphur dioxide was a great problem. Now only low-sulphur coal
and oil may be used in the city. Sulphur dioxide in the air has been reduced by more
than 50 %. However, much remains to be done to control other forms of air pollution
from furnaces and automobiles in the city.
Soot and fumes produced by furnaces can be removed by several methods. Scrubbing
sprays of water can clean up the smoke. Another method uses high voltage electricity
to charge soot particles and attract them to a charged plate.
The automobile is now the chief cause of air pollution. This is the most serious
problem in Los Angeles. The state of California demands air pollution controls on all
new automobiles sold in that state. It has been proposed that only lead-free gasoline
should be used. But the exhaust fumes still contain nitrogen oxides, carbon monoxide,
and other harmful substances. Although much has been done to get rid of almost all
harmful fumes, such cars have not yet been perfected.
Perhaps more people should use trains or buses to travel to work. The problem of air
pollution is not easy to solve. But more will have to be done to prevent the poisoning
of the air we all must breathe.

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The Problem of Water Pollution

A few years ago, a series of dry years occurred in the north-eastern part of the United
States. Water became scarce. Many people realized for the first time how important
water was to them. Water levels in the reservoirs of New York City sank lower and
lower. The stored water supplies were being used up, and everyone was worried. Yet,
past the very doors of the city, the Hudson River carried billions of gallons of water out
to sea. It was so heavily polluted that it could not be used to solve the shortage.
There is no shortage of water in the world, except in desert areas. But there is a serious
shortage of clean water. Man is chiefly responsible for the problem of water pollution.
The Story of Our Rivers

Most of our large cities are built near rivers or lakes. Along the Hudson River and the
Mississippi, the towns and cities are not far apart. Both of these rivers begin in hills
that were once completely covered by forests. The spongy soil beneath the trees holds
the water. It releases it into small streams which join to form the rivers.
In the upper parts of a river the water is clear and clean. As it flows past the farms on
its banks, it picks up nitrates, phosphates, and weed and insect-killing chemicals. Then
it reaches the first towns along its banks. Here sewage enters the water through
drainpipes. Sewage flows from toilets, home and factory drains, and street waste
basins. It contains human waste, chemicals, scraps of food, and many bacteria. Some of
these bacteria, like the typhoid bacillus, can cause disease. But as the water flows
along, the river can purify itself. Algae, bacteria, and protozoa use up the waste in the
sewage and the water becomes clear again.
Now the river flows past a large city. Millions of gallons of sewage are emptied into it.
Factories on the river bank pour acids, dyes, oil, and other waste into the water. The
river turns brown and cloudy. A bad odor rises from the water. Again the river begins
to clean itself. But now large cities and industries appear more often along its banks.
There are no more fish in the river. It is loaded with bacteria, fungi, algae, and human
and factory waste. The temperature of the water is raised by hot water poured in from
power plants. Detergents enter the water and the great masses of algae float
downstream. The river becomes an open sewer. This description applies to parts of the
Hudson, Mississippi, Detroit, and other rivers as they are today.
The Treatment of Sewage

How can the pollution of our waters be prevented? About 80 percent of our cities now
treat their sewage before they return it to the rivers and lakes. The process uses
ecological food chains to break down the sewage and returns its materials to the cycle
of life.
The treatment of sewage begins with the collection of waste. Drain water from each
house goes through large pipes beneath the streets. These pipes lead to sewage
treatment plants where the sewage is treated before it is returned into the rivers.

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Some Problems in Sewage Disposal

Waste products from some factories may be too strong to be handled in the sewage
treatment plant. They may contain mercury, acids or other harmful substances. These
waste materials must be treated at the factory to make them harmless before they enter
the sewage system.
Sometimes factory waste escapes into rivers without treatment. This can cause great
damage. Such accidents have happened in the Mississippi River above New Orleans
and in the Ruhr River in Germany. Poisonous waste entered the rivers from factories
that were making insect sprays. In both cases, millions of fish were killed.
Another problem involves getting rid of the sludge left after primary treatment. New
York City and some cities in New Jersey place the sludge on barges. It is then towed 12
miles out to sea and dumped into the water. After many years, this created a "dead sea"
off the New Jersey coast. The bacteria in the sludge have used up oxygen at the sea
bottom and few living things can exist there.
A good way of handling sludge is to use it for secondary treatment. After that, it is safe
to use it as a fertilizer. Some towns pump it over fields and grow crops. The city of
Milwaukee sells the dried sludge as fertilizer. This pays part of the cost of the sewage
treatment plant.
New Sources of Clean Water

In many places underground water from deep wells is used. It is believed that a large
body of water lies beneath the Sahara Desert. If this could be tapped, the desert could
be farmed. In some areas the pumping of fresh water from the ground is creating
problems in parts of California and Long Island, salt water from the sea is entering the
wells as the fresh water is pumped out.
As the world's population increases, the sea may be used as a new source of water. First
the salt must be removed. This can be done by boiling the sea water and then
condensing the water vapor. This is similar to the water cycle in nature. The heat
energy for this may come from burning oil or from atomic energy. In some areas, heat
from the sun could be used. Water is already being produced from the sea in the
Middle East and on the island of Aruba. There water is scarce and there is plenty of oil
for heating. The method is too expensive to be used in most places. However, new
methods are being tried to bring down the cost.
Other Pollution Problems

The demand for energy all over the world has resulted in increased production and
shipment of oil. Most of the oil is transported in huge tankers. Some of them are the
largest ships afloat. If a tanker sinks or is grounded, millions of gallons of oil may
escape into the sea. In addition, oil can escape from wells that have been drilled into
the sea bottom. A number of serious accidents have already resulted in oil spillage. Sea
birds have died in great numbers as their feathers became coated with greasy black oil.
Undersea life has also been affected by oil spills.
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As the oil resources of the world are used up, we may have to turn to atomic energy for
power. This creates another problem. If radiation escapes into the atmosphere, radiation
pollution will occur. As we have already learned, radiation can cause mutations.
Sometimes it causes cancer. Some radiation is natural.
However, man has already added additional radioactive substances to the air as a result
of atomic bomb tests. Unless atomic energy plants are built and run with great care,
harmful radioactive substances may enter the atmosphere.
Radioactive iodine 131 and strontium 90 already exist in the atmosphere. They have
come from atomic bomb tests. Strontium 90 is a special problem. It has entered the
ecological food chains. First taken up by plants, it has entered the bodies of cows who
have eaten the plants. Human beings have swallowed it in milk. It settles in the bones
of the human body. All humans born after 1961 have an average of 10 times as much
strontium 90 in their bones as those born before 1945. On the tundra, the amount is
even higher. Lichens pile up strontium 90 and the caribou eat the lichens. Eskimos who
have eaten caribou meat have strontium 90 in their bones.
In addition to sewage, cities produce many tons of trash and junk each day. Bottles,
garbage, plastic bags, paper, cans, and even junked cars make up much of this waste.
Solid waste is an increasing problem. If it is dumped on land, it breeds rats, flies, and
mosquitoes, and produces odors. One way to handle it is to make sanitary landfills.
Here the trash is crushed and covered with soil. This can make land for parks and other
useful purposes. But many cities are running out of space for such landfills.
If solid waste could be recycled, it would yield many useful products. Already cans,
bottles, and paper are being recycled in this way. Like other solutions to the pollution
problem, recycling of solid waste may be expensive. However, something like it will
have to be done if our environment is to be preserved.
The Population Explosion

Many of the world's pollution problems have been caused by the crowding of large
groups of people into the cities. Providing for the needs or the people leads to further
pollution by industry. All of this is damaging the biosphere. If the rapid increase in
human population continues at the present rate, there may be much greater damage.
Some scientists speak of the increase in numbers of people as "population pollution".
About 2,000 years ago, the world population was two billion. It is now four billion. It is
expected to double by the year 2,000. If the population continues to grow at the same
rate, there would be 25 billion people in the world a hundred years from now!
Man has been using the Earth's resources more and more rapidly over the years. Some
of them are almost gone. Now many people believe that man's greatest problem is how
to control the growth of his own population. The materials in the biosphere will not
support the human population, in time to come, if the present rate of increase
continues. Already there is overcrowding in the cities and starvation in some countries.
Can man's rate of increase continue? Many people believe that human survival in the
future depends on the answer to this question.

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EXERCISES
A. Make your own glossary consulting your dictionary.
B. Read the following questions and before answering them read the text again.
1. What is smog?
2. Describe two killer smog disasters.
3. What is a temperature inversion? How may it cause smog?
4. How does Los Angeles smog differ from London smog?
5. How is sulphur dioxide formed? What are its harmful effects?
6. What is soot? What is the relationship between soot and cancer?
7. Where does carbon monoxide come from? Why is it dangerous?
8. What are nitrogen oxides?
9. What are the effects of ozone?
10. How may people become poisoned by lead?
11. Describe the effects of four different kinds of air pollution on plant life.
12. How is air pollution fought in London?
13. How can soot and fumes be removed from smoke?
14. How can pollution caused by automobiles be reduced?
15. What kind of materials enter rivers from farms?
16. What is sewage?
17. How does a river purify itself?
18. What happens to a river when it is overloaded with waste?
19. What are the dangers of waste produced by factories?
20. How may sludge disposal cause problems?
21. How can phosphates and nitrates be removed from sewage?
22. How does oil cause pollution?
23. What are the dangers of radiation pollution?
24. What are the problems of disposing of solid waste?
25. Describe the human population explosion.
26. What may be the results of the population explosion?
C. How Does Pollution Affect Our World? discusses different kinds of pollution.
The selection is an extended classification of types of pollution.
Directions: Draw a diagram of the classification of pollution mentioned in
this text.
D. In How Pollution Affects Our World the author discusses six chemicals that pollute
the air. The author says where the chemicals come from and the effects they have on
people. For some of the chemicals, the author describes what has been done to reduce
the pollution they cause.
Fill in the chart.

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"Chemicals that Pollute the Air"

Chemical
Where does it come

from?
What effect does it

have on people?
What has been done to

reduce pollution caused
by this chemical?
_____________________________________________________________________
1.
_____________________________________________________________________
2.
_____________________________________________________________________
3.
_____________________________________________________________________
4.
_____________________________________________________________________.
5.
_____________________________________________________________________
6.
E. How Does Pollution Affect Our World? explains the cause of various
kinds of pollution and the effects each has on people and their
environment.
Directions: Prepare a chart of cause and effect.
Cause
Effect
Air Pollution and Ecology

1. A refinery for copper was built
in Tennessee.
____________________________________
2. Fertilizer is made from phosphate

rocks in Florida.
____________________________________
Some Problems in Sewage Disposal
3. Poisonous waste from factories
entered the Mississippi River and
the Ruhr River.
____________________________________

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4. Sewage plants do not treat

nitrates and phosphates.
____________________________________
Other Pollution Problems

5. oil spillage
____________________________________
6. radiation pollution
____________________________________
7. solid waste
____________________________________
8. population explosion
____________________________________
F. Write down two specific facts or examples for each topic:

Example: Chemicals which are produced every day pollute the air.
a. When fuels which contain sulphur are burned, the sulphur mixes with the oxygen in
the air and forms sulphur dioxide.
b. Soot comes from chimneys and smoke stacks1. Air pollution affects the ecology of an area.
a.
b.
2. What can be done to reduce air pollution?
a.
b.
3. As a river flows from the hills to the sea, it picks up many pollutants.
a.
b.
4. There are possible new sources of clean water.
a.
b.
5. There are two ways to handle the trash which cities produce every day.

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a.
b.
G. Write the topic and a topic sentence for the specific facts from
"How Does Pollution Affect Our World?"
Add some specific facts indicative of the paragraph.
Example:
Topic: killer smogs
Topic sentence: Smog has caused many deaths.
Specific facts:
a. In December 1930, thousands of people in Belgium became ill
from a combination of smoke and fog.
b. In 1948, 17 people in Donora, Pennsylvania, died from a killer
smog.
c. More than 4,000 people were killed by smog in London,
England, in 1952.
1.
Topic:
Topic sentence:
Specific facts:
a.
b.
c.
d. Sulphur dioxide can cause bronchitis and emphysema.
2.
Topic:
Topic sentence:
Specific facts:
a. Sulphur dioxide damages the lungs.
b.
c.
d.
3.
Topic:
Topic sentence:
Specific facts.
a.
b. New York permits only low-sulphur coal and oil.

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4.
Topic:
Topic sentence:
Specific facts:
a. Sometimes factory waste escape into rivers without treatment.
b.
c.
5.
Topic:
Topic sentence:
Specific facts:
a.
b.
c. By 1930, the population was 2 billion.
d.
H. Indicate if the following statements are true (T) or false (F).

Examples:
F
T
Killer smogs happen frequently.

Killers smogs do not happen very often.
1. ______ During a temperature inversion, there is a layer of cold air

near the ground.
2. ______ Photochemical smog is found only in Los Angeles.
3. ______ Photochemical smog is rarely invisible.
4. ______ All children in New York have lead poisoning.
5. ______ Airports may be closed when there is a thick smog.
6. ______ Almost all cases of lung cancer are caused by soot.
7. ______ California insists on pollution controls on all new automobiles
sold there.
8. ______ According to federal law, cars must be run by battery power
or steam engines.
9. ______ Water in the upper parts of a river is cleaner than water in
the lower parts.
I. Correct the false statements.
J. Write five true/false items of your own based on "How Does Pollution
Affect Our World?". Use your statements to test your colleagues.
1. ______
2. ______
3. ______
4. ______
5. ______

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K. Multiple Choice Examination Questions:

Directions: Circle or underline ___ the letter next to the correct answer. Each
question has only one correct answer.
Example:
During a temperature inversion, there is
a. a lower layer of cold air
b. a lower layer of warm air
c. an upper layer of cold air.
1. Sulphur dioxide in the air is not related to
a. chimneys
b. automobiles
c. paint
3. Ozone is a form of
a. oxygen
b. nitrogen
c. sulphur
4. One good way to handle sludge is to
a. dump it into the sea
b. use it as fertilizer
c. leave it in the sediment tank
5. The "dead sea" off the New Jersey coast is caused by
a. sludge
b. algae
c. oxygen
6. The method of producing fresh water from sea water is
a. dangerous
b. expensive
c. complicated
7. Oil causes pollution when
a. it is transported in tankers
b. it is refined
c. it escapes from deep-sea wells
8. _______________ is not a radioactive substance.
a. iodine 131
b. strontium 90
c. sulphur dioxide
9. One problem which is not related to population pollution is
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a. overcrowding
b. radioactivity
c. starvation
J. Match the words on the left with those on the right. Each item may
be used more than once.
a. air pollutants
b. water pollutants
c. land pollutants
______ phosphates
______ sulphur dioxide
______ garbage
______ typhoid bacillus
______ junked cars
______ nitrogen oxides
______ nitrates
______ carbon monoxide
______ detergents
______ oil
K. Fill in the blanks

1. During a ______________________________ an upper layer of warm air
keeps polluted cooler air from rising.
2. Chemicals are changed by the sun high up in the air. The result is
__________________________ smog.
3._____________________________ is the black or grey smoke from
chimneys and smoke stacks.
4. ______________________ break down and purify the sewage in a
sewage treatment plant.
5. Using atomic energy may lead to _______________________ pollution.
L. Complete the following sentences.
1.A temperature inversion occurs when _____________________________ .
2. Salt is removed from sea water by _______________________________ .
3. Oil becomes a pollutant when ___________________________________ .
4. Atomic energy creates a problem _________________________________.
5. Strontium 90, which ____________________________________ has entered the
ecological food chain.
5. "Population pollution" is a problem because ________________________.

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A. upih-Kvaternik
AN ENGLISH READER
BOOK TWO
M. Answer the following examination questions.

1. Enumerate the chemicals that pollute the air.
2. Illustrate the ways in which air pollution has been reduced.
3. Trace the course of a river from clean water to an open sewer.
4. Define "population pollution".
N. Answer the following examination questions.
1. Every day there is more and more pollution in our world. Discuss.
2. There are no easy solutions to the pollution problems in our world.
Comment.
O. Answer the following questions.
1. Why do killer smogs not occur in farming areas?
2. What causes the fumes from chimneys to rise?
3. Los Angeles was the first city to order pollution controls on automobiles.
Why was this so?
4. The effects of air pollution can be felt many miles from a city where it occurs. How
does this happen?
5. Why is the destruction of cilia by sulphur dioxide harmful?
6. What kinds of experiments could scientists perform to find out whether soot can
cause cancer?
7. Auto mechanics working in a closed garage often attach long tubes to auto
exhausts.Why do they do this?
8. Why does the strong sunshine in Los Angeles make the smog worse?
9. Lead paint may not be used in making children's toys. Why not?
10. Plants are sometimes sensitive indicators of air pollution. In what way?
11. It cost a great deal of money to reduce sulphur dioxide in the air of New York City.
How was the money spent?
12. People in large cities are urged to use trains instead of their own cars. What good
does this do?
13. During the water shortage, some thought was given to using chlorinated river water
in New York City. Why wasn't this done?
14. Why do some towns dump untreated sewage into rivers?
15. What causes the bad odors from polluted waters?
16. Why does bubbling air through sewage help purify it?
17. How could heat from the sun be used to remove the salt from sea water?
18. Floating oil often kills sea birds. How does it do this?
19. It has been suggested that all atomic power plants should be built underground.
What is the reason for this?
20. How can open garbage dumps spread disease?
21. It may be possible to produce food from algae or other sources to feed many more
people in the future. Will this solve the population problem? Discuss.
22. One theory states that population increases will be balanced by war and disease.
Do
you agree? Support your answer.
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207
A. upih-Kvaternik
AN ENGLISH READER
BOOK TWO
BIBLIOGRAPHY
1. Raymond Chang: Chemistry, McGraw-Hill, Inc. 1991, New York
2. William L. Jolly: Modern Inorganic Chemistry, Mcgraw-Hill, Incl. 1991, New
York
3. R.Parry, Ph. Dietz, R. Tellefsen, L. Steiner: Chemistry, Prentice Hall, 1985, New
Jersey
4. Morrison and Boyd: Organic Chemistry, 1973, Allyn and Bacon, Incl, USA
5. Guy Waller: Teach Yourself Chemistry, 1987, Hodder and Stoughton, London
6. J.Carter, P. Bajema, R. Heck, P.Lucero: Physical Science, 1979, Ginn and
Company, Lexington, Mass.
7. Ch. Bickel, N. Eigenfeld, J. Hogg: Physical Science Investigation, 1987, Houghton
Miffin Company, USA
8. Lubert Stryer: Biochemistry, 1995, W.H. Freeman and Co., New York
9. W. Keeton and J. Gould: Biological Science, 1986, W.W. Norton&Company, Inc.,
New York
10. J. Postlethwait and J. Hopson: The Nature of Life, 1989, McGraw-Hill, New York
B.S.
11. Beckett: Biology, 1986, Oxford University Press
12. Enger and Ross: Biology Concepts, 1997, Times Mirror Group, Chicago
13. J. Hassal: Biology, 1988, Charles Letts & Co Ltd., London
14. J. Mclaren, J. Stasic, D. Levering: Life Science, 1981, Houghton Miffin Company,
USA
15. N. Rothwell: Understanding Genetics, 1983, Oxford University press, Oxford
16. R.N. Jones and A. Karp: Introducing Genetics, 1986, John Murray (Publishers),
London
17. R.Scott Stricoff and D. Walters: laboratory Health and Safety Book, 1990, John
Wiley & Sons, Inc. New York
18. K. Hartvig and N. Rowley: You Are What You Eat, 1996, Piatkus Publishers
Limited, London
19. Norman N. Potter, Joseph H. Hotchkiss: Food Science, 1995,Chapman & Hall,
New York
20. John M. Connor & William A Schiek: Food Processing,1997, John Wiley&Sons,
Inc., New York
21. Ernest R. Vieira: Elementary Food Science, 1996,Chapman and Hall, New York
22. Norman G. Marriot: essentials of Food Sanitation, 1997, Chapman and Hall, New
York
23. S. Prescot and B. Proctor: Food Technology, 1987, McGraw-Hill, Inc., New York
24. P. Bostick Reed: Nutrition. An Applied Science, 1980, West Publishing Company,
St. Paul, Minnesota
25. W. Root: Food, 1980, Simon and Schuster, New York
26. J. Mariani: American Food&Drink, 1983, Ticknor&Fields, New Haven and New
York
All rights reserved
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208
A. upih-Kvaternik
AN ENGLISH READER
BOOK TWO
27. J. Kirschmann and L. Dunne: Nutrition Almanac, 1984, McGraw-Hill, New York
28. D. Chiras: Environmental Science, 1991, The Benjamin/Cummings Publishing
Company, California
29. Ch. Kupchella and M. Hyland: environmental Science, 1989, Allyn and Bacon,
Boston
30. B. Bucholz: Principles of environmental Management, 1993, Prentice-Hall, Inc.
New Jersey
31. I. Pearson: english in Biological Science, 1985, Oxford University Press, Oxford
32. F. Zimmerman: English for Science, 1989, Prentice-Hall, Inc., New Jersey
33. A. Sonka: Skilfull reading, 1981, Prentice-Hall Inc., New Jersey
34. D. Curry: Short Readings in Science, 1984, English Language Programs Division,
Washington, D.C.
35. L. Trimble: English for Science and Technology, 1985, Cambridge University
Press. Cambridge
36. K.Croft and B.Brown: Science Reading, 1986, educational Services, Washington,
D.C.
37. V.Booth: Communicating in Science, 1993, Cambridge University Press,
Cambridge
38. M. Baudoin, E. Bober, M. Clarke, B. Dobson, S. Silberstein: readers Choice, 1988,
The University of Michigan Press, USA
39. Some of the articles have been adapted from various newspapers, magazines and
periodicals, such as:
Nature, Scientific American, New Scientist, Prevention, Health, National Geographic,
Time, Newsweek, The Internet

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209

English Reader For Food Technology 2

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A.

FACULTY OF FOOD TECHNOLOGY

MANUALIA UNIVERSITATIS STUDIORUM ZAGRABIENSIS

MANUALIA UNIVERSITATIS STUDIORUM ZAGRABIENSIS

PREHRAMBENO-BIOTEHNOLOKI FAKULTET, SVEUILITE U

AN ENGLISH READER BOOK BOOK TWO

Ovisno o smjeru studija i o razini poznavanja opeg jezika kao i jezika

MANUALIA UNIVERSITATIS STUDIORUM ZAGRABIENSIS

MANUALIA UNIVERSITATIS STUDIORUM ZAGRABIENSIS

MANUALIA UNIVERSITATIS STUDIORUM ZAGRABIENSIS

53. DANGER - HOW SAFE IS YOUR FOOD

MANUALIA UNIVERSITATIS STUDIORUM ZAGRABIENSIS

FOOD AND FOOD SCIENCE

MANUALIA UNIVERSITATIS STUDIORUM ZAGRABIENSIS

MANUALIA UNIVERSITATIS STUDIORUM ZAGRABIENSIS

MANUALIA UNIVERSITATIS STUDIORUM ZAGRABIENSIS

CLASSIFICATION OF SUBSTANCES AS FOODS

MANUALIA UNIVERSITATIS STUDIORUM ZAGRABIENSIS

D. Translate into Croatian:

MANUALIA UNIVERSITATIS STUDIORUM ZAGRABIENSIS

Control text. Translate the following text in Croatian.

STUDY REVEALS FOREMOST FOODS

Percent of Total Calories

1 White bread, rolls, crackers

GLOSSARY - STUDY REVEALS FOREMOST FOODS

A. Answer the following questions:

MANUALIA UNIVERSITATIS STUDIORUM ZAGRABIENSIS

A GUIDE TO THE GROCERY

MANUALIA UNIVERSITATIS STUDIORUM ZAGRABIENSIS

MANUALIA UNIVERSITATIS STUDIORUM ZAGRABIENSIS

2. Find three participial clauses and copy them.

MANUALIA UNIVERSITATIS STUDIORUM ZAGRABIENSIS

A. Fill in the missing words:

2. Find all the modal verbs and list them below.

deposit, n. combat, v. B. Note the following phrase in passive form:

MANUALIA UNIVERSITATIS STUDIORUM ZAGRABIENSIS

PRINCIPLES OF FOOD PROCESSING AND PRESERVATION

MANUALIA UNIVERSITATIS STUDIORUM ZAGRABIENSIS

MANUALIA UNIVERSITATIS STUDIORUM ZAGRABIENSIS

MANUALIA UNIVERSITATIS STUDIORUM ZAGRABIENSIS

4. Dividing the dough

MANUALIA UNIVERSITATIS STUDIORUM ZAGRABIENSIS

MANUALIA UNIVERSITATIS STUDIORUM ZAGRABIENSIS

PART OF A VERBAL FORM

MANUALIA UNIVERSITATIS STUDIORUM ZAGRABIENSIS

MANUALIA UNIVERSITATIS STUDIORUM ZAGRABIENSIS

6. Paragraph 5. Copy all the verbal forms.

D. Translate into English:

MANUALIA UNIVERSITATIS STUDIORUM ZAGRABIENSIS

Composed of dough, made from flour, yeast and

As white bread but must contain not less than 0.6

Made from flour obtained by grinding up the whole

Contains at least 10 per cent processed wheat

Contains 5-15 per cent ground malt or malt

Contains at least 6 per cent whole milk solids.

Skimmed milk bread

Contains at least 6 per cent skimmed milk solids.

Contains at least 6 per cent added milk fat.

Contains at least 22 per cent protein.

Starch reduced bread

Contains not less than 50 per cent carbohydrate.

GLOSSARY - TYPES OF BREAD

MANUALIA UNIVERSITATIS STUDIORUM ZAGRABIENSIS