Урок 49: «Vitamin С»

1. Learn these words and word combinations:

thiamin [΄θaiəmin] тіамін, вітамін В1
riboflavin [,raibou'flævin] рибофлавін, вітамін В2
niacin ['naiəsin] нікотинова кислота, ніацин
folic acid ['foulik 'æsid] фолієва кислота
pyridoxine [¸piri'd ksin] піридоксин, вітамін B6
biotin [baitin] біотин
pantothenic [,pæntə'θenik 'æsid] пантотенова кислота
acid
complex ['k mpleks] а складний, складений;
n комплекс
lead (led; led) [li:d] v вести, приводити (до чого-небудь)
offal [' fəl] n потрух; покидьки; тельбухи;
offal milk молоко низької якості
pork [p :k] n свинина;
pork chop свиняча відбивна
yeast [ji:st] n дріжджі; закваска
raw [r :] а сирий, неварений; недоварений,
недосмажений;
raw material сировина;
raw sugar нерафінований цукор
leaf [li.f] n (pl leaves) лист;
leafy [li.fi] а листяний
leafy vegetables листяні овочі, зелень
yolk [jouk] n жовток (яйця)
obtain [əb'tein] v отримувати, здобувати
metabolism [mə'tæbəlizm] n метаболізм, обмін речовин
2. Read the text.
Water-Soluble Vitamins
Vitamins В and C are considered to be water-soluble. The vitamin В is complex
and includes thiamin (vitamin B1), riboflavin (vitamin B2), niacin (nicotinic acid), folic
acid, vitamin B6 (pyridoxine), vitamin B12, biotin, pantothenic acid. The chemical
structure of each of the B-vitamins is different, but they have some common features.
As a rule they act as "co-factors" in different enzyme systems in the body, they are
found in the same foods; and being water-soluble, they are not stored for long in the
body. These characteristics mean that diets containing too little of the B-vitamins can
lead to multiple deficiency within a few months.
Thiamin (B1) and pantothenic acid are necessary for the release of energy from
carbohydrate (thiamin) and fat (pantothenic acid). They are wide-spread in both animal
and vegetable foods. Rich sources of thiamin are those containing more than 0.04 mg
per 100 kcal, such as milk, offal, pork, eggs, vegetables and fruit. It should be noted
that cooking may result in considerable losses from these foods.
Riboflavin [B2] and niacin are necessary for the utilization of energy from food.
Riboflavin is a bright yellow substance, which is widely distributed in foods. The main
sources of this vitamin are milk, meat and eggs. The main sources of niacin in the
average diet are meat and meat products, potatoes, bread and cereals. Milk and eggs
are not rich in this vitamin.
Folic acid (folate) has several functions, including its action with vitamin B 12 in
rapidly dividing cells. Deficiency of this vitamin leads to anaemia and the
degeneration of nerve cells. Vitamin B 12 does not occur in vegetable foods, but only in
animal products and in microorganisms including yeast. Liver is the richest source of
vitamin В12, but useful amounts of it also occur in eggs, cheese, milk, meat and fish.
As for folic acid, raw green leafy vegetables are rich in it, but most fruits, meat and
dairy products contain little. Folic acid is easily destroyed in cooking, much being lost
in the water used for cooking vegetables.
Vitamin B6 is necessary for the formation of haemoglobin. Its deficiency is rare in
man, but high intakes are dangerous. In the diet vitamin B 6 can be found in milk, meat,
potatoes and other vegetables.
Biotin is essential for the metabolism of fat. Very small amounts of it are needed.
Egg yolk is a rich source of biotin. Smaller amounts are obtained from milk and dairy
prod- ucts, cereals, fish, fruit and vegetables.
Vitamin С
Vitamin С (or ascorbic acid) is needed for the maintenance of healthy connective
tissue. Man cannot form his own vitamin C, and must therefore obtain it from food.
But this vitamin is not wide-spread in foods. There are small amounts of it in milk and
liver. In most diets all the vitamin C is taken from vegetables and fruit: potatoes, fruit
juice, citrus fruit and green vegetables. The amount of vitamin C in vegetables and
fruit depends on season and their freshness.
Vitamin C is easily lost during the storage, preparation and cooking of vegetables
and fruit. When the plants are growing in the spring and early summer, they have
higher quantities of vitamin C. It may be preserved by freezing.
As we know, milk also has small amounts of vitamin C, but it is easily lost when
milk stands on the window or doorstep quite long. This may be important for little
children and those old people for whom milk may be one of the few sources of this
vitamin. The only vegetable materials which have no vitamin C are cereals and dried
peas.
3. State which of the sentences are true and which are false:
1. Vitamin С (or ascorbic acid) is needed for the maintenance of healthy digestive
tract.
2. Man can form his own vitamin C.
3. In most diets all the vitamin C is taken from vegetables and fruit: potatoes, fruit
juice, citrus fruit and green vegetables.
4. Vitamin C is easily lost during the storage, preparation and cooking of vegetables
and fruit.
5. When the plants are growing in the spring and early summer, they have small
quantities of vitamin C.
4.Choose the correct statement:
1. Man cannot form his own vitamin C, and must therefore obtain it from
…………..
a) sunlight b) food c) folic acid d) connective tissue
2. There are small amounts of it in …………...
a) fruits b) meat c) vegetables d) milk and liver
3. The amount of vitamin C in vegetables and fruit depends on …………….
a) season and their freshness b) connective tissue c) structure d)
temperature
4. Vitamin C may be preserved by ………….
a) heating b) degydration c) freezing d) drying
5. Milk also has small amounts of ………….
a) vitamin C b) folic acid c) biotin d) riboflavin

5. Translate the sentences into English:

1. Вітаміни — речовини високої біологічної активності. 2. Організму
потрібні вітаміни у незначних кількостях. 3. Організм людини не виробляє
вітамін С, тому діти повинні отримувати його з їжею. 4. Головним джерелом
вітаміну В1, (тіаміну) є хліб, молоко і молочні продукти, м'ясні продукти,
картопля. 5. Вітамін В2 бере участь в утворенні гемоглобіну, тому при В-
авітамінозі може розвинутися анемія. 6. Піридоксин (вітамін В 6) грає важливу
роль у обміні білка і деяких амінокислот.