Вопрос № 1072716 - Английский язык

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Louis Pasteur was born in 1822. He was a prominent French chemist, one of the founders of modern microbiology.
His research work helped much to establish the field of bacteriology. In his early years Pasteur devoted his energies to the discovery of microorganisms in wine and beer production. He introduced the idea of heat sterilization (pasteurization) for these products and milk too.
In later life he became interested in hydrophobia. Working in this field he developed the principle that viral pathogenic properties could be attenuated by passing the virus through the body of a proper animal. On the basis of these observations he developed a vaccine for hydrophobia.
Continuing his investigation L. Pasteur discovered the method to prevent some infectious diseases by introducing attenuated causative agents. This method is known as vaccination. It has helped to fight against many infectious diseases.
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In later life he became interested in _______.

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To reduce costs of transportation and handling, either part or all of the water is removed from milk. Moreover, the dehydrated milk can either be sterilized of dried to permit unrefrigerated storage for prolonged periods. Many different milk products are produced for these specific reasons. Nonfat dry milk is the product resulting from the removal of fat and water. In the dry form, nonfat dry milk can contain no more than 5 % water and over 1,5 % fat. Dry whole milk is the result of removing water from whole milk until the dry product contains no more than 4 % water and not less than 2,6 % fat. Evaporated milk is the product that results from removing moisture from whole milk so that the final product contains no less than 7,9 % fat or 25 % total milk solids.
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International trade of food was practiced in the ancient world. In the Middle Ages the trade in salt and wine 1_______ the breakdown of many of the traditional trade routs. Trade with the Far East – for spice crops such as cinnamon and pepper, and later for tea – was 2_______ trade of the 16th and 17th centuries. Lately the demand for cocoa and for vegetable oils with which to make margarine, has been of equal importance. Improved 3_______ of storing and of preserving have revolutionized food industry in the last century. In the Middle Ages it was difficult even to store corn. Better warehousing was 4_______; but it was not until 1850 that the principle of refrigeration was discovered.

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Despite the growth of international trade in food, local and national 1_______ still persist, both in the types of food and in styles of cookery. England and Germany have 2_______ and potatoes as their staple food and fat as their distinctive cooking base. France 3_______ less potatoes per person than England and still uses butter as its distinctive cooking base. Italy relies chiefly upon such foodstuff as macaroni, and oil is its distinctive cooking base. For China and most of the Far East, rice is the 4_______ food and oil – the cooking base.

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In 1878 the first cargo of frozen mutton 1_______ in London. The recent development of deep-freezing now makes it possible to store 2________ foods for very long periods of time. In the Middle Ages the methods of curing, pickling, preserving with sugar, and fermenting were all in use, but canning food was unknown. Then were experiments with canning in France during the Napoleonic Wars, and in the early 19th century canned foodstuffs were prepared for exporters and 3_______; but canned food was not in general use until the 20th century. At the same time there was an4_______ in the number and consumption of synthetic foods, e.g. margarine.

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Some historians divide the whole history of mankind into four phases: of hunting and fishing, of sheep and cattle tending, of agriculture, and of industry. For modern man all four phases of activity exist side by side; but prehistoric man hunted or collected all his food. Agricultural history is the story of how man gradually moved from the first to the latest phase. The latest industrial phase has brought about both the greatest increase in the production of food and also the most effective system of distributing it.
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Who hunted or collected all food?