Вопрос № 1072267 - Английский язык

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Calcium and phosphorus are important minerals in fetal – bone development, a pregnant woman requires 1.200 mg of calcium and phosphorus daily. This is a 50 increase over what a woman needed before she became pregnant.
Dairy products are excellent sources of both calcium and phosphorus, as well as of vitamin D which is necessary for calcium absorption.

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The red colour of the blood is the colour of the hemoglobin. 1_______. As iron carries oxygen, people who do not have enough iron do not get enough oxygen for their normal activities. 2_______. A small quantity of iodine is also necessary for good nutrition – probably less than one ten-thousandth of a gramme daily. Deficiency of iodine results in an overgrowth of the thyroid gland. 3_______. Fluorine is a constituent of the enamel of the teeth but it is absent from most foods. So many cities now add traces of fluorine to the water supply. 4_______.

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The red colour of the blood is the colour of the hemoglobin. 1_______. As iron carries oxygen, people who do not have enough iron do not get enough oxygen for their normal activities. 2_______. A small quantity of iodine is also necessary for good nutrition – probably less than one ten-thousandth of a gramme daily. Deficiency of iodine results in an overgrowth of the thyroid gland. 3_______. Fluorine is a constituent of the enamel of the teeth but it is absent from most foods. So many cities now add traces of fluorine to the water supply. 4_______.

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Nutritionists think there are13 vitamins that humans need. 1_______. Vitamin A is important for healthy skin and eyes. Vitamin A in the diet comes from deep yellow fruits and vegetables, such as carrots, dark green leafy vegetables and milk, liver, cod-liver oil. When people have enough B vitamins, their appetite is good and their nerves are calm. 2_______.Vitamin C helps skin tissues to recover from cuts and burns. 3_______. Vitamin D is called the “sunshine” vitamin. It is also in cod-liver oil, milk and butter. Vitamin D helps to build strong bones. 4_______.

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There are no records of when or where bread originated. It is certain, however, that the known history of bread is longer than the history of any other food. 1_______. Although the history of bread is nearly as old as the history of mankind, the basic formulation has changed little. 2_______. In very early times grain was pounded and consumed as a watery paste. During the Stone Age grain was crushed between stones and gave a crude flour. 3_______. The result – a rather hard bread – was very different from the loaf we know today. 4_______.

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The basic ingredients used in breadmaking are flour, water or milk, salt, yeast and sugar. 1_______. Flour is the principal constituent. 2_______. Strong flour yields a dough containing sufficient gluten to permit the good expansion of the dough caused by the formation of carbon dioxide. 3_______. Yeast is a monocellular organism which grows by the process of budding. The amount of yeast used varies greatly depending upon the time allowed for fermentation. A larger proportion of yeast shortens the fermentation period. The liquid may be milk or water. 4_______.