Why does food go bad? And….. some interesting things about what we eat.
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Transcript of Why does food go bad? And….. some interesting things about what we eat.
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•Why does food go bad?•And….. some interesting
things about what we eat.
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What food do people eat in different countries? What healthy fast food is there?Why does food go bad?
?( may be there some interesting things you want to speak about)
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to reach the aim of the lesson and receive good marks we should:
• Be attentive, emotional, active• Listen to classmates and the teacher• Ask and answer different questions• Participate in discussion.
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Phonetic Drills
[í] [ė] [ə] [Ą] [ǽ]
[t]
[b]
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Phonetics. Betty Botta bought some butter But she said “the butter’s bitter,
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“to spoil -
– to change sth. good to bad, unpleasant, useless, etc. / to ruin sth.
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Suiza
Música:Time to said goodbye(Sarah Brightman y Andrea Bocelli)
Suiza
Música:Time to said goodbye(Sarah Brightman y Andrea Bocelli)
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Food and acidity• The acidity of food is important because it
affects the taste and the rate at which microorganisms grow in the food.
• 3 types of microorganisms
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3 types of microorganisms
• Moulds• Yeasts• Bacteria
• We can prevent food poisoning by keeping dishes, surfaces and utensils clean, cool and dry
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Escherichia coli
Scientific classification
Domain: Bacteria
Phylum: Proteobacteria
Class: Gammaproteobacteria
Order: Enterobacteriales
Family: Enterobacteriaceae
Genus: Escherichia
Species: E. coliBinomial nameEscherichia coli(Migula 1895)
Castellani and Chalmers 1919Synonyms
Bacillus coli communis Escherich 1885
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Oxidation• A reaction between the natural
proteins(enzymes)in the fruit and the oxygen in the air.
• We can reduce this effect and stop food from turning brown by adding a natural acid, putting them in boiling water for 10 seconds to destroy the enzymes or by preserving them in a sugary solution such as syrup.
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Ваше здоровье зависит от pH баланса
•Можете ли вы себе представить, что развитие многих болезней зависит от одной причины? Многие специалисты диетологи и фитотерапевты эту скрытую опасность теперь обозначают двумя словами: кислота и щелочь.•Высокая кислотность разрушает наиважнейшие системы в организме и он становится беззащитен перед болезнями. Сбалансированная pH-среда обеспечивает нормальное протекание метаболических процессов в организме, помогая ему бороться с заболеваниями. Здоровый организм имеет запас щелочных веществ, которые он использует в случае необходимости.•Что такое pH?•Соотношение кислоты и щелочи в каком-либо растворе называется кислотно-щелочным равновесием (КЩР), хотя физиологи считают, что более правильно называть это соотношение кислотно-щелочным состоянием. КЩР характеризуется специальным показателем pH (power Hidrogen – "сила водорода”), который показывает число водородных атомов в данном растворе. При pH равном 7,0 говорят о нейтральной среде. Чм ниже уровень pH – тем среда более кислая (от 6,9 до 0). Щелочная среда имеет высокий уровень pH (от 7,1 до 14,0).•Тело человека на 70% состоит из воды, поэтому вода – это одна из наиболее важных его составляющих. Тело человека имеет определенное кислотно-щелочное соотношение, характеризуемое pH (водородным) показателем. Значение показателя pH зависит от соотношения между положительно заряженными ионами (формирующими кислую среду) и отрицательно заряженными ионами (формирующими щелочную среду). Организм человека постоянно стремится уравновесить это соотношение, поддерживая строго определенный уровень pH. При нарушенном балансе могут возникать множество серьезных заболеваний.
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• pH – a measurement of the level of acid or alkali in a substance. In the pH range of 0-14
a reading of below 7 shows an acid and of above 7 shows an alkali.
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Temperature
•UHT [UHT] [ˌjuː eɪtʃ ˈtiː] [ˌjuː eɪtʃ ˈtiː] abbreviation (BrE)•* * *•abbrev•1. Ultra-heat-treated•2. Ultra-high temperature•
From Useful English dictionary. 2012.
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Rate: paceSpoil: rotColonies: groupsMoisture: waterUtensils: toolsReaction: a process between different substances Enzymes: proteins(a substance found in food such as meat, fish, and eggs. It’s important for helping people and animals grow and be healthy)Preserving: conservingDormant: not active
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Give the definition• colony,• moisture, • utensils, • enzymes, • preserve, • dormant,• acid• alkali• substance
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Let’s check• A group of the same type of animals, insects or plants living or
growing in the same place.• Water in small drops on a surface, in the air, etc.• A type of tool that is used in the home.• A substance, produced by all living, that helps a chemical
change happen or happen more quickly, without being changed itself.
• To keep sth. safe or in good condition• Not active for some time.• (in chemistry)a liquid substance that can dissolve metal and
may burn your skin or clothes.• A chemical substance that can burn skin when it is dissolved
in water.• A solid or liquid material.
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• Results: we can avoid getting food Poisoning!
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Our Projects
have got acquainted with… have found out…..
Due to my classmates’ projects I
have remembered…… learnt……
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Find out more about …….
• www.HealthFitnessSite.com
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Reflexion
• What have you learnt today?• What was interesting to discover?• What was difficult?• What activity did you enjoy most?• What skills would you like to develop and improve?