Вопрос № 223714 - Английский язык

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All plants require certain conditions of the environment for their best growth and development. The most important of them are water, soil, sunlight and temperature.
Proper temperature is also essential for crop production. The optimum temperature for germination and growth varies with different kinds of crops. Grain crops such as wheat and barley, for instance, grow at lower temperature than cotton and corn. Many crops are more adapted to the temperature conditions than to colder or warmer environment.

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Seeds
1. A seed is a small embryonic plant enclosed in a covering called the seed coat, usually with some stored food. It is the product of the ripened ovule of gymnosperm and angiosperm plants which occurs after fertilization and some growth within the mother plant. All seeds are different size, shape and colour.
2. Many seeds are edible and the majority of human calories comes from seeds, especially from cereals, legumes and nuts. Seeds also provide most cooking oils, many beverages and spices and some important food additives. In different seeds the seed embryo or the endosperm dominates and provides most of the nutrients. The storage proteins of the embryo and endosperm differ in their amino acid content and physical properties.
3. Some seeds are harmful, poisonous or deadly. Seeds often contain chemical compounds that simply taste bad (such as in mustard), but other compounds are toxic or break down into toxic compounds within the digestive system. Children, being smaller than adults, are more susceptible to poisoning by seeds.
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All seeds are …

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Agriculture is a human activity in which people use areas of land to produce food, clothing and other necessary materials.
The word ager is a Latin word. It means a field. The word agriculture means the cultivation of fields and growing crops. But this is the old meaning of this word. Now it also means the use of land to breed animals. At present there are two main branches of agriculture. They are crop growing and animal breeding.

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Everybody needs to know what tomorrow’s weather will be. Farmers are greatly dependent on the weather changes which may destroy a whole year’s work in a few hours. Being dependent on the weather they observe about them. They notice changes. They notice what happens just before the wind blows, fog forms, rain or snow falls. They learn to know the signs of changing weather. Observations of the weather have been carried on over a long period of time. Some of these observations resulted in beliefs that are true but also in some that are not.

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Meat preservation helps to control spoilage by inhibiting the growth of microorganisms, slowing enzymatic activity, and preventing the oxidation of fatty acids that promote rancidity. There are many factors affecting the length of time meat products can be stored while maintaining product safety and quality. The physical state of meat plays a role in the number of microorganisms that can grow on meat. For example, grinding meat increases the surface area, releases moisture and nutrients from the muscle fibres, and distributes surface microorganisms throughout the meat. Chemical properties of meat, such as pH and moisture content, affect the ability of microorganisms to grow on meat. Natural protective tissues (fat and skin) can prevent microbial contamination, dehydration, or other undesirable changes. Covering meats with paper or protective plastic films prevents excessive moisture loss and microbial contamination.

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Cold storage. Temperature is the most important factor influencing bacterial growth. Pathogenic bacteria do not grow well at temperatures under 3°C. Therefore, meat should be stored at temperatures that are as cold as possible. Refrigerated storage is the most common method of meat preservation. The typical refrigerated storage life for fresh meat is 5 to 7 days.
Freezer storage is an excellent method of meat preservation. It is important to wrap frozen meats closely in packaging that limits air contacts with the meat in order to prevent moisture loss during storage. The length of time meats are held at frozen storage also determines product quality. Under typical freezer storage of -18°C beef can be stored for 6 to 12 months, lamb for 6 to 9 months, pork for 6 months, and sausage products for 2 months.