Universitatea Dunrea de Jos Galai

Facultatea de tiina i ingineria alimentelor

Portofoliu englez

Student: Pnescu Alex

Eating with Your Eyes: The Chemistry of Food Colorings

Would you drink black water? Clear Pepsi? How about using pink butter or green
ketchup? Believe it or not, these products actually existed, and not that long ago either. But there
is a reason these food fads did not last. Consumers prefer that the color of food matches its
flavor.

The link between color and taste is logical. Since oranges are orange, we expect orange-
colored drinks to be orange-flavored. Red drinks should taste like cherries, and purple drinks
should taste like grapes. If a food is multicolored, it could be moldy and should not be eaten,
unless you are eating blue cheesewhich gets its distinct flavor from mold!

An astonishing amount of the foods we eat is processed. These foods are altered from
their natural states to make them safe, say, to remove harmful bacteria, or to make them
appealing and to prolong their shelf life. About 70% of the diet of the average U.S. resident is
from processed foods. Much of what we eat would not look appealing if it was not colored.
Think of food coloring as cosmetics for your food. Without coloring, hot dogs would be gray.
Yum!

Natural Food Coloring

To avoid so much processed food, some have advocated using natural food coloring,
whenever possible. Natural dyes have been used for centuries to color food. Some of the most
common ones are carotenoids, chlorophyll, anthocyanin, and turmeric.

Carotenoids have a deep red, yellow, or orange color. Probably the most common
carotenoid is beta-carotene (Fig. 1), which is responsible for the bright orange color of sweet
potatoes and pumpkins. Since beta-carotene is soluble in fat, it is a great choice for coloring
dairy products, which typically have a high fat content. So beta-carotene is often added to
margarine and cheese. And, yes, if you eat too many foods that contain beta-carotene, your skin
may turn orange. Fortunately, this condition is harmless.
 Chlorophyll is another natural pigment, found in all green plants. This molecule absorbs
sunlight and uses its energy to synthesize carbohydrates from carbon dioxide and water. This
process is known as photosynthesis and is the basis of life on Earth. Mint- or lime-flavored
foods, such as candy and ice cream, are sometimes colored using chlorophyll. The best natural
source for deep purple and blue colors is anthocyanin. Grapes, blueberries, and cranberries owe
their rich color to this organic compound. Unlike beta-carotene, anthocyaninswhich form a
class of similar compounds rather than a single chemical compoundare soluble in water, so
they can be used to color water-based products. Blue corn chips, brightly colored soft drinks, and
jelly are often dyed with anthocyanins. More than 500 different anthocyanins have been isolated
from plants. They are all based on a single basic core structure, the flavylium ion (Fig. 2). This
ion contains three six-carbon rings, as well as many hydroxyl (OH) groups that make the
molecule polar (it has partially negative and partially positive charges) and water-soluble.

Another natural food additive you have probably consumed is turmeric, which is added
to mustard to impart a deep yellow color. Turmeric is obtained from the underground stem of a
plant that grows in India, and it is commonly used as a spice in Indian food. Many U.S. food
companies are using turmeric and other natural spices to color their products. Turmeric is also a
great acid/base indicator. If you add a basic substance to mustard, it will turn red.

Bugs, anyone?

The next time you enjoy strawberry-flavored yogurt or cranberry juice, you may be
eating bugs! But dont worry. These insects did not contaminate your food by accident. An
extract from a type of insect, known as the cochineal, was deliberately added by the food
manufacturer.

For centuries, the Aztecs used these insects to dye fabrics a deep-red color. If you crush
up 70,000 of these bugs, you can extract a pound of a deep-red dye, called carminic acid
(C22H20O13 ) (Fig. 3). This dye is safe to ingest, so it found its way into a variety of food and
cosmetic products that required a red color. However, the thought of eating bugs is unappealing
to some people. Starbucks formerly used cochineal dye in its strawberry-flavored products, but it
has since removed this additive in response to customer complaints.
How to color food

What makes a good food coloring? First, when added to water, it must dissolve. If the
dye is not soluble in water, it does not mix evenly. When a typical solute, such as salt or sugar, is
added to water, it dissolves, meaning it is broken down into individual ions or molecules. For
instance, individual molecules of sugar (C12H22O11) are held together by relatively weak
intermolecular forces. So when sugar dissolves in water, the attractive forces between the
individual molecules are overcome, and these molecules are released into solution.

Food-coloring molecules are usually ionic solids, that is, they contain positive and
negative ions, which are held together by ionic bonds. When one of these solids dissolves in
water, the ions that form the solid are released into the solution, where they become associated
with the polar water molecules, which have partially negative and partially positive charges.

Another important property of food coloring is that when it is dissolved in water, the
color remains. The reason this happens is that food-coloring molecules absorb some wavelengths
of light and let others pass through, resulting in the color we see (Fig. 4). But why wouldnt
sugar or salt absorb portions of the visible light and scatter the rest of it, like food-coloring
molecules do? Absorption of light is caused by bringing an electron in a molecule, atom, or ion
to a higher energy level. Sugar molecules or the ions in salt require a large amount of energy to
do that, so they do not absorb visible light but only light of shorter wavelengthtypically
ultraviolet light.
 Food preservation

Food preservation is to prevent the growth of microorganisms (such as yeasts), or other micro-
organisms (although some methods work by introducing benign bacteria or fungi to the food), as
well as slowing the oxidation of fats that cause rancidity. Food preservation may also include
processes that inhibit visual deterioration, such as the enzymatic browningreaction in apples after
they are cut during food preparation.
Many processes designed to preserve food involve more than one food preservation method.
Preserving fruit by turning it into jam, for example, involves boiling (to reduce the fruits
moisture content and to kill bacteria, etc.), sugaring (to prevent their re-growth) and sealing
within an airtight jar (to prevent recontamination). Some traditional methods of preserving food
have been shown to have a lower energy input and carbon footprint, when compared to modern
methods.
Some methods of food preservation are known to create carcinogens. In 2015, the International
Agency for Research on Cancer of the World Health Organization classified processed meat, i.e.
meat that has undergone salting, curing, fermenting, and smoking, as "carcinogenic to humans".
Maintaining or creating nutritional value, texture and flavor is an important aspect of food
preservation.

Traditional techniques
New techniques of food preservation became available to the home chef from the dawn of agriculture until
the Industrial Revolution.

Curing
The earliest form of curing was dehydration or drying, used as early as
12,000 BC. Smoking and salting techniques improve on the drying process and add antimicrobial
agents that aid in preservation. Smoke deposits a number of pyrolysis products onto the food,
including the phenols syringol, guaiacol and catechol. Salt accelerates the drying process
using osmosis and also inhibits the growth of several common strains of bacteria. More
recently nitrites have been used to cure meat, contributing a characteristic pink colour.
Cooling
Cooling preserves food by slowing down the growth and reproduction of microorganisms and
the action of enzymes that causes the food to rot. The introduction of commercial and domestic
refrigerators drastically improved the diets of many in the Western world by allowing foods such
as fresh fruit, salads and dairy products to be stored safely for longer periods, particularly during
warm weather.
Before the era of mechanical refrigeration, cooling for food storage occurred in the forms of root
cellars and iceboxes. Rural people often did their own ice cutting, whereas town and city
dwellers often relied on the ice trade. Today, root cellaring remains popular among people who
value various goals, including local food, heirloom crops, traditional home cooking
techniques, family farming, frugality, self-sufficiency, organic farming, and others.
Freezing
Freezing is also one of the most commonly used processes, both commercially and domestically,
for preserving a very wide range of foods, including prepared foods that would not have required
freezing in their unprepared state. For example, potato waffles are stored in the freezer, but
potatoes themselves require only a cool dark place to ensure many months' storage. Cold stores
provide large-volume, long-term storage for strategic food stocks held in case of national
emergency in many countries.
Boiling
Boiling liquid food items can kill any existing microbes. Milk and water are often boiled to kill
any harmful microbes that may be present in them.
Heating
Heating to temperatures which are sufficient to kill microorganisms inside the food is a method
used with perpetual stews. Milk is also boiled before storing to kill many microorganisms.
Sugaring
The earliest cultures have used sugar as a preservative, and it was commonplace to
store fruit in honey. Similar to pickled foods, sugar cane was brought to Europe through the trade
routes. In northern climates without sufficient sun to dry foods, preserves are made by heating
the fruit with sugar.[7] "Sugar tends to draw water from the microbes (plasmolysis). This process
leaves the microbial cells dehydrated, thus killing them. In this way, the food will remain safe
from microbial spoilage."[5] Sugar is used to preserve fruits, either in an antimicrobial syrup with
fruit such as apples, pears, peaches, apricots, and plums, or in crystallized form where the
preserved material is cooked in sugar to the point of crystallization and the resultant product is
then stored dry. This method is used for the skins of citrus fruit (candied peel), angelica,
and ginger. Also, sugaring can be used in the production of jamand jelly.
Pickling
Pickling is a method of preserving food in an edible, antimicrobial liquid. Pickling can be
broadly classified into two categories: chemical pickling and fermentation pickling.
In chemical pickling, the food is placed in an edible liquid that inhibits or kills bacteria and other
microorganisms. Typical pickling agents include brine (high in salt), vinegar, alcohol,
and vegetable oil. Many chemical pickling processes also involve heating or boiling so that the
food being preserved becomes saturated with the pickling agent. Common chemically pickled
foods include cucumbers, peppers, corned beef, herring, and eggs, as well as mixed vegetables
such as piccalilli.
In fermentation pickling, bacteria in the liquid produce organic acids as preservation agents,
typically by a process that produces lactic acid through the presence of lactobacillales.
Fermented pickles include sauerkraut, nukazuke, kimchi, and surstrmming.
Lye
Sodium hydroxide (lye) makes food too alkaline for bacterial growth. Lye will saponify fats in
the food, which will change its flavor and texture. Lutefisk uses lye in its preparation, as do some
olive recipes. Modern recipes for century eggs also call for lye.
Canning
Canning involves cooking food, sealing it in sterilized cans or jars, and boiling the containers to
kill or weaken any remaining bacteria as a form of sterilization. It was invented by the French
confectioner Nicolas Appert. By 1806, this process was used by the French Navy to preserve
meat, fruit, vegetables, and even milk. Although Appert had discovered a new way of
preservation, it wasn't understood until 1864 when Louis Pasteur found the relationship between
microorganisms, food spoilage, and illness.
Foods have varying degrees of natural protection against spoilage and may require that the final
step occur in a pressure cooker. High-acid fruits like strawberries require no preservatives to can
and only a short boiling cycle, whereas marginal vegetables such as carrots require longer
boiling and addition of other acidic elements. Low-acid foods, such as vegetables and meats,
require pressure canning. Food preserved by canning or bottling is at immediate risk of spoilage
once the can or bottle has been opened.
Lack of quality control in the canning process may allow ingress of water or micro-organisms.
Most such failures are rapidly detected as decomposition within the can causes gas production
and the can will swell or burst. However, there have been examples of poor manufacture
(underprocessing) and poor hygiene allowing contamination of canned food by the
obligate anaerobe Clostridium botulinum, which produces an acute toxin within the food, leading
to severe illness or death. This organism produces no gas or obvious taste and remains
undetected by taste or smell. Its toxin is denatured by cooking, however. Cooked mushrooms,
handled poorly and then canned, can support the growth of Staphylococcus aureus, which
produces a toxin that is not destroyed by canning or subsequent reheating.
Fermentation
Some foods, such as many cheeses, wines, and beers, use specific micro-organisms that combat
spoilage from other less-benign organisms. These micro-organisms keep pathogens in check by
creating an environment toxic for themselves and other micro-organisms by producing acid or
alcohol. Methods of fermentation include, but are not limited to, starter micro-organisms, salt,
hops, controlled (usually cool) temperatures and controlled (usually low) levels of oxygen. These
methods are used to create the specific controlled conditions that will support the desirable
organisms that produce food fit for human consumption.
Fermentation is the microbial conversion of starch and sugars into alcohol. Not only can
fermentation produce alcohol, but it can also be a valuable preservation technique. Fermentation
can also make foods more nutritious and palatable. For example, drinking water in the Middle
Ages was dangerous because it often contained pathogens that could spread disease. When the
water is made into beer, the boiling during the brewing process kills any bacteria in the water
that could make people sick. Additionally, the water now has the nutrients from the barley and
other ingredients, and the microorganisms can also produce vitamins as they ferment.
Pasteurization
Pasteurization is a process for preservation of liquid food. It was originally applied to combat the
souring of young local wines. Today, the process is mainly applied to dairy products. In this
method, milk is heated at about 70 C (158 F) for 1530 seconds to kill the bacteria present in it
and cooling it quickly to 10 C (50 F) to prevent the remaining bacteria from growing. The milk
is then stored in sterilized bottles or pouches in cold places. This method was invented by Louis
Pasteur, a French chemist, in 1862.
Vacuum packing
Vacuum-packing stores food in a vacuum environment, usually in an air-tight bag or bottle.
The vacuum environment strips bacteria of oxygen needed for survival. Vacuum-packing is
commonly used for storing nuts to reduce loss of flavor from oxidization. A major drawback to
vacuum packaging, at the consumer level, is that vacuum sealing can deform contents and rob
certain foods, such as cheese, of its flavor.
Artificial food additives
Preservative food additives can be antimicrobialwhich inhibit the growth of bacteria or fungi,
including moldor antioxidant, such as oxygen absorbers, which inhibit the oxidation of food
constituents. Common antimicrobial preservatives include calcium propionate, sodium
nitrate, sodium nitrite, sulfites (sulfur dioxide, sodium bisulfite, potassium hydrogen sulfite, etc.),
and EDTA. Antioxidants include butylated hydroxyanisole (BHA) and butylated
hydroxytoluene (BHT). Other preservatives include formaldehyde (usually in
solution), glutaraldehyde (insecticide), ethanol, and methylchloroisothiazolinone.
Irradiation
Irradiation of food[9] is the exposure of food to ionizing radiation. The two types of ionizing
radiation used are beta particles (high-energy electrons) and gamma rays (emitted from
radioactive sources such as cobalt-60 or cesium-137). Treatment effects include killing bacteria,
molds, and insect pests, reducing the ripening and spoiling of fruits, and at higher doses inducing
sterility. The technology may be compared to pasteurization; it is sometimes called "cold
pasteurization", as the product is not heated.
The irradiation process is not directly related to nuclear energy, but does use radioactive isotopes
produced in nuclear reactors. Cobalt-60, for example does not occur naturally and can only be
produced through neutron bombardment of cobalt-59. Ionizing radiation at high energy levels is
hazardous to life (hence its usefulness in sterilisation); for this reason, irradiation facilities have a
heavily shielded irradiation room where the process takes place. Radiation safety procedures are
used to ensure that neither the workers in such facilities nor the environment receives any
radiation dose above administrative limits. Irradiated food does not and cannot become
radioactive, and national and international expert bodies have declared food irradiation as
wholesome. However, the wholesomeness of consuming such food is disputed by opponents and
consumer organizations. National and international expert bodies have declared food irradiation
as "wholesome"; organizations of the United Nations, such as the World Health
Organization and Food and Agriculture Organization, endorse food irradiation. International
legislation on whether food may be irradiated or not varies worldwide from no regulation to full
banning.[14] Irradiation may allow lower-quality or contaminated foods to be rendered
marketable.
Approximately 500,000 tons of food items are irradiated per year worldwide in over 40
countries. These are mainly spices and condiments with an increasing segment of fresh fruit
irradiated for fruit fly quarantine.
 Food Additives and Human Health

Why Are Chemicals Added To Our Food?

Originally, foods were grown and eaten directly from a relatively unpolluted Earth. Wild foods
were sought and gathered. Cleaner oceans, lakes and rivers fed us nutritious fish. Animals in the
wild provided protein foods to hunters and their tribes. As the human population multiplied, the
world expanded, farming progressed, trade specialties developed, and town markets shared a
variety of goods among a diversity of people. Techniques for food preparation and preservation,
such as pickling, salting, and smoking, were developed to deal with the new problems of storage,
waste, and food-borne illnesses. With advanced technology, our modern food industrys reliance
on processing and additives continues to increase. Is this evolution, or are we sacrificing our
health for the sake of technological advances?

For decades now, the food industry has continually created new chemicals to manipulate,
preserve, and transform our food. With the use of chemicals, scientists are able to mimic natural
flavors, color foods to make them look more natural or fresh, preserve foods for longer and
longer periods of time, and create altered versions of breads, crackers, fruits, vegetables, meats,
dairy products and many more commonly used foods. Now there are even foods that are made
entirely from chemicals. Coffee creamers, sugar substitutes, and candies consist almost
completely of artificial ingredients. Such manipulation of our food can have a profound effect on
our bodys unique biochemical balance.

But there is a method to the food industrys madness. They generally provide five main reasons
for why chemicals must be added to our foods:

1. To improve shelf life or storage time.

2. To make food convenient and easy to prepare.
3. To increase the nutritional value.
4. To improve the flavor of foods.
5. To enhance the attractiveness of food products and improve consumer acceptance.

Which Food Additives Should You Avoid?

Avoiding toxins in your diet is an important initial step toward enhancing your health and
lowering your risk of disease. Since foods represent a source of these toxins, lets look at the key
additives that may undermine your health. Those with immediate effects may cause headaches or
alter your energy level, or they may affect your mental concentration, behavior, or immune
response. Those with long-term effects could increase your risk of cancer, cardiovascular disease
and other degenerative conditions.

Begin by avoiding the most questionable additives, no longer consuming them on any regular
basis. Make a decision to either cut down on or cut out altogether those food additives that may
be hazard ous to your health. Although it may seem difficult to change habits and find substitutes
for foods you enjoy, remind yourself that you will be adding to your diet some wholesome new
flavors and foods that you may come to like even more. Avoidance and discrimination are
crucial proactive steps in most natural health care programs.

12 Key Additives to Avoid and Their Health

Risks
1. Hydrogenated Fatscardiovascular disease, obesity
2. Artificial Food Colorsallergies, asthma, hyperactivity; possible carcinogen
3. Nitrites and Nitratesthese substances can develop into nitrosamines in body, which can
be carcinogenic
4. Sulfites (sulfur dioxide, metabisulfites, and others)allergic and asthmatic reactions
5. Sugar and Sweetenersobesity, dental cavities, diabetes and hypoglycemia, increased
triglycerides (blood fats) or candida (yeast)
6. Artificial Sweeteners (Aspartame, Acesulfame K and Saccharin)behavioral problems,
hyperactivity, allergies, and possibly carcinogenic. The government cautions against the
use of any artificial sweetener by children and pregnant women. Anyone with PKU
(phenylketonuriaa problem of phenylalanine, an amino acid, metabolism) should not use
aspartame (Nutrasweet).
7. MSG (monosodium glutamate)common allergic and behavioral reactions, including
headaches, dizziness, chest pains, depression and mood swings; also a possible neurotoxin
8. Preservatives (BHA, BHT, EDTA, etc.)allergic reactions, hyperactivity, possibly
cancer-causing; BHT may be toxic to the nervous system and the liver
9. Artificial Flavorsallergic or behavioral reactions
10. Refined Flourlow-nutrient calories, carbohydrate imbalances, altered insulin production
11. Salt (excessive)fluid retention and blood pressure increases
12. Olestra (an artificial fat)diarrhea and digestive disturbances

Other Concerns:
Food Waxes (protective coating of produce, as in cucumbers, peppers, and apples)
may trigger allergies, can contain pesticides, fungicide sprays or animal byproducts.

Plastic packagingCarcinogenic (vinyl chloride); immune reactions, lung shock

Is It Necessary to Give Up All Processed

Foods and Food Additives?
When you begin to realize the health risks associated with processed foods and food
additives, it makes good sense to start eating less of them. But this doesnt mean you
need to take an alarmist approach. Here is a sensible rule to start with: If there are
special treats that you just cant imagine living without, have them only on occasion. But
be aware of what those special treats contain. Think about the possible wholesome
alternatives that might taste just as good and which dont put your health at risk. Also,
consider changing your consumer habits. Are there farmers markets in your area where
you could shop frequently? Is there a natural foods market with organic produce nearby
that youve never bothered to check out?

Changing your shopping and eating routines isnt something you can easily do
overnight. The first step is to sharpen your awareness about what youre currently
eating. Then you can take steps to make the changes you desire.
 Scrieti verbul din paranteze la timpul Prezent perfect (Present perfect), in acord cu
subiectul.

1. I [have learned] (to learn)

2. You [have walked] (to walk)
3. We [have traveled] (to travel)
4. He [has learned] (to learn)
5. They [have eaten] (to eat)
6. She [has sung] (to sing)
7. It [has been] here (to be)
8. My aunt [has driven] a bus. (to drive)
9. The helicopters [have flown] high. (to fly)
10. Your uncle [has painted] a tree. (to paint)
11. You [have worked] here. (to work)
12. It [has washed] two plates. (to wash)
13. I [have done] my homework. (to do)
14. They [have got] some fruits. (to get)
15. You [have cleaned] the room. (to clean)
16. I [have read] 2 stories. (to read )
Traduceti urmatoarele propozitii folosind Prezentul . Pentru negatie folositi forma
prescurtata. Propozitiile interogative trebuie terminate cu semnul intrebarii (?).

1. Eu am reparat fereastra. [I have fixed the window]

2. Ati alergat? [Have you run?]
3. Dory still hasn't left. [Dory inca nu a plecat]
4. The flowers have been beautiful. [Florile au fost frumoase]
5. Noi nu am povestit [We haven't tell] (spune).
6. That ship have dissapeared. [Acea nava a disparut]
7. Unde ati dormit? [Where have you slept?]
8. Ati fost (deja) acolo? [Have you been there?]
9. My father have come. [Tatal meu a venit]
10. Eu nu am mai inventat. [I haven't invented]
11. A aparut? (el /ea, neutru) [Has it appeared?]
12. He hasn't dreamt. [El nu a visat]

Scrieti verbul din paranteze la Viitorul continuu, forma "will", in acord cu subiectul.
Ex.: "I ___ (to learn)" - will be learning

1. I [will be writing] (to write)

2. You [will be sitting] (to sit)
3. We [will be drawing] (to draw)
4. He [will be walking] (to walk)
5. They [will be reading] (to read)
6. She [will be planting] (to plant)
7. I [will be going] over there (to go)
8. My father [will be coming] here. (to come)
9. The whale [will be eating] a lot. (to eat)
10. The crow [will be flying] very high. (to fly)
11. You [will be learning] at the school. (to learn)
12. He [will be having] two cups. (to have)
13. She [will be training] tomorrow. (to train)
14. I [will be seeing] rose. (to see)
15. You [will be wearing] a blue t-shirt. (to wear)
16. I [will be teaching] next week. (to teach )
2.
Recunoasteti si scrieti la fiecare proppozitie Verbul modal ce-l contine.

1. Can you be my friend? (Poti sa fii prietenul meu?) [can]

2. I could run ten miles in my twenties. (Puteam sa alerg zece mile cand eram de douazeci
de ani.) [could]
3. May I come in? (Imi permiteti [Pot] sa intru?) [may]
4. He mihgt be there right now. (El s-ar putea sa fie acolo chiar acum.) [might]
5. You must pray to the God.(Trebuie sa te rogi la Dumnezeu.) [must]
6. Might I borrow the stapler? (As putea imprumuta capsatorul?) [might]
7. You may sit now. (Poti sa stai jos acum.) [may]
8. She must go to the school. (Ea trebuie sa mearga la scoala.) [must]
9. It was late, but we could plant the flowers. (Era tarziu, dar am reusit sa plantam
florile.) [could]
10. He can speak two foreign languages. (El stie sa vorbeasca doua limbi straine.) [can]
11. The children must eat many fruits. (Copii trebuie sa manance multe fructe.) [must]
12. Can you read this? (Poti [Stii] sa citesti asta.) [can]
13. The teacher might be late. (Profesorul ar putea intarzia.) [might]
14. You may copy the lesson. (Ai voie sa copii lectia.) [may]
15. Tom can help all his brothers. (Tom poate sa-si ajute toti fratii.) [can]
16. She could run one kilometer more. (Ea ar fi putut alerga inca un kilometru.) [could]
Scrieti verbul din paranteza la forma corecta pentru conditional de tip 1, in acord cu
traducerea.

1. If I [study] I will pass the exams. (Daca studiez voi trece examenele.)
2. If the sun shines , we will [walk] into garden. (Daca soarele straluceste ne vom plimba in
gradina.)
3. If we travel to London, we [will visit] the museums. (Daca ne deplasam la Londra, vom
vizita muzeele.)
4. If my friend [comes] , I will be very happy. (Daca prietenul meu vine, voi fi foarte fericit.)
5. She [will sing] with me, if I want. (Ea va canta cu mine daca vreau.)
6. If he [should ring up], tell him I am at home. (In caz ca telefoneaza, spune-i ca sunt
acasa.)
7. Will you [read] this book if she buys it? (Vei citi aceasta carte daca ea o cumpara?)
8. I will not come if he [leaves]. (Nu voi veni daca el pleaca.)
9. Will you make a salad if we [pick] some fruits? (Vei face o salata, daca culegem niste
fructe?)
10. If I leave the garden, I [will not plant] flowers. (Daca plec din gradina, nu voi planta
flori.)
11. If we take the bus, we [will not arrive] in time. (Daca vom lua autobuzul, nu vom ajunge
la timp.)
12. If you wait a minute, I [will ask] my parents. (Daca astepti un minut, imi voi intreba
parintii.)
13. If it [rains] , I will stay at home. (Daca ploua, voi sta acasa.)
14. If they [do not hurry], they will not catch the train. (Daca nu se grabesc, nu vor prinde
trenul.)
15. If you come with me, I [will do] the shopping with you. (Daca vii cu mine, voi face
cumparaturile cu tine.)
16. If I am in Venice, I [will rent] a boat. (Daca sunt in Venetia, voi inchiria o barca.)
Recunoasteti si scrieti pentru fiecare proppozitie Verbul modal ce-l contine.

1. They shall come on time. (Trebuie sa vina la timp.) [shall]

2. You should write to him. (Ar trebui sa-i scrii.) [should]
3. He ought be still at home. (S-ar cuveni sa fie inca acasa.) [ought]
4. Will you come with me? (Vrei sa vii cu mine?) [will]
5. I would like to rest. (As vrea sa ma odihnesc.) [would]
6. He used to swim in the Danube. (El obisnuia sa inoate in Dunare.) [used to]
7. My brother is to come in a week's time. (Fratele meu e gata sa vina intr-o saptamana.) [is
to]
8. We dare to ask. (Noi am indraznit sa intrebam.) [dare]
9. Where shall we put the flower? (Unde sa punem floarea?) [shall]
10. They should be in the classroom by now. (Ei ar trebui sa fie in clasa deja.) [should]
11. Would you help me? (Ai vrea sa ma ajuti?) [would]
12. Dan ought to exercise more. (Dan s-ar cuveni sa exerseze mai mult.) [ought to]
13. I used to walk a lot. (Obisnuiam sa ma plimb mult.) [used to]
14. I shall take care of everything for you. (Trebuie sa ma ocup de toate pentru tine.) [shall]
15. He will sit on the bed for hours. (Obisnueste [Sta] in pat ore-n sir.) [will]
Scrieti la fiecare propozitie cuvantul corect dintre cele din paranteza patrata.
1. The film was full of clever special [effects]. (Filmul a fost plin de efecte speciale
inteligente.) [affects, effects]
2. I`m not sure [whether] we will be able to attend the wedding. (Nu sunt sigur daca vom
putea sa participam la nunta.) [whether, weather]
3. Several bricks in the garden wall have come [loose]. (Mai multe caramizi din zidul gradinii
sau desprins.) [lose, loose]
4. I am totally [uninterested] in alcohol; it is really dull. (Sunt total neinteresat de alcool;
este intr-adevar plictisitor.) [disinterested, uninterested]
5. The old man gave a peaceful [prophecy]. (Batranul a dat o profetie pasnica.) [prophesy,
prophecy]
6. We needed to order some more [stationery]. (Avem nevoie sa comandam ceva mai
multe articole de papetarie.) [stationery, stationary]
7. All the infirmity [passed], now you are healthy. (Toata infirmitatea a trecut, acum esti
sanatos.) [passed, past]
8. Singing in the shower is [allowed]. (Cantatul sub dus este permis.) [aloud, allowed]
9. I am no longer [incredulous] about my future. (Nu mai sunt neincrezator cu privire la
viitorul meu.) [incredible, incredulous]
10. My friends are [loath] to talk about the past. (Prietenii mei sunt reticenti (impotriva) sa
vorbeasca despre trecut.) [loath, loathe]
11. He built a cottage on a [site] in the forest. (El a construit o cabana pe un teren din
padure.) [sight, site, cite]
12. We [live] in a quiet and nice place. (Locuim (Traim) intr-un loc linistit si frumos.) [live,
leave, leaves]
13. This is a reflection of [your] mind. (Aceasta este o reflectie a mintii tale.) [you`re, your]
14. My [son] likes the truth. (Fiului meu ii place adevarul.) [sun, son]
15. I [assure] you that you are innocent and pure, a saint. (Te asigur ca esti inocent si pur,
un sfant.) [assure, ensure, assert]