Установите последовательность предложений чтобы получился связный текст. The red colour of the blood...: ответ на тест 1104882 - Английский язык

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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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There are more than 20 different minerals in the body. 1_______. Then there are small quantities of sulphur, chlorine, magnesium, iron, copper, iodine, fluorine, cobalt, zink and others. Three of the most important minerals are calcium, phosphorus and iron. 2_______. The bones and teeth have 99 per cent of the calcium in the body. If people have enough calcium and phosphorus their bones and teeth will be strong and hard. 3_______. Milk and hard cheeses are the best sources of calcium. 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_______.

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Tractors occupy an important place on the farm as a source of power. On many farms they, together with trucks or trailers, have entirely displaced horses for farm work. An advantage of tractors power over the horse is that tractor can be used continuously for heavy work. In addition to pulling implements like ploughs and cultivators, a tractor may be used with implements for bush-cleaning, ditch-filling and land-leveling. Small tractors from 1 to 10 horse-power, fitted with single-or twin cylinder petrol engines, may be used for garden and orchard work.
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On many farms tractors have entirely displaced …