Техника перевода.

Полезно соблюдать определенный алгоритм действий:

1. Прежде чем начать перевод, внимательно прочитайте весь текст, поймите его содержание.

2. Прочитайте текст вторично, разбив его на небольшие части.

3. Перевод предложений начинайте со сказуемого и подлежащего:

Глагол-сказуемое обычно стоит на втором месте. Запомните способы нахождения сказуемого:

а) по личным местоимениям;

б) по неправильным глаголам;

в) по вспомогательным и модальным глаголам в личной форме;

г) по суффиксу - (е) s

д) по суффиксу – (e) d

Подлежащее находится слева от сказуемого. Помните, что существительные могут быть подлежащим только без предлога перед ним.

4. Найдите значения новых слов в словаре.

5. Внимательно присмотритесь к словам, имеющим знакомые вам английские, латинские или интернациональные корни, суффиксы и префиксы. Попытайтесь установить значения этих слов, обращая внимание на то, какой частью речи являются такие слова, а затем подбирайте соответствующее русское слово.

6. Помните, что в научном тексте часть слов может быть опущена без ущерба содержания.

7. Отличайте определение от определяемого слова (группа с существительным в конце)

8. Слова, оставшиеся непонятными, ищите в словаре, соотнося их значение с контекстом.

I. Прочтите и переведите текст устно.

The spleen

The spleen is an organ found in virtually all vertebrate animals with important roles in regard to red blood cells and the immune system. In humans, it is located in the left upper quadrant of the abdomen. It removes old red blood cells and holds a reserve of blood in case of hemorrhagic shock while also recycling iron. It synthesizes antibodies in its white pulp and removes antibody-coated bacteria along with antibody-coated blood cells by way of blood and lymph node circulation. The spleen is purple and gray. Recently, it has been found to contain in its reserve half of the body's monocytes within the red pulp. These monocytes, upon moving to injured tissue (such as the heart), turn into dendritic cells and macrophages while promoting tissue healing. It is one of the centers of activity of the reticuloendothelial system and can be considered analogous to a large lymph node, as its absence leads to a predisposition toward certain infections. The spleen, in healthy adult humans, is approximately 11 centimetres in length. It usually weighs 150 grams and lies beneath the 9th to the 12th thoracic ribs. Like the thymus, the spleen possesses only efferent lymphatic vessels. The spleen is part of the lymphatic system. The germinal centers are supplied by arterioles called penicilliary radicles. The spleen is unique in respect to its development within the gut. While most of the gut viscera are endodermally derived (with the exception of the neural-crest derived suprarenal gland), the spleen is derived from mesenchymal tissue. Specifically, the spleen forms within, and from, the dorsal mesentery. However, it still shares the same blood supply — the celiac trunk — as the foregut organs.

II. Выберите из текста предложения, в которых используется конструкция “ Passive Voice”, выпишите их и переведите на русский язык.

III. Найдите в тексте эквиваленты следующих словосочетаний:

1. позвоночные животные

2. иммунная система

3. лимфатический узел

4. у здоровых взрослых

5. надпочечная железа

IV. Выберите утверждения, которые соответствуют данному тексту:

1. The spleen is an organ found in virtually all invertebrate animals.

2. The spleen is purple and gray.

3. These monocytes, upon moving to injured tissue (such as the heart), turn into dendritic cells and macrophages.

V. Подберите синонимы к следующим словам:

1. upper

2. large

3. abdomen

VI. Гуманитарный аспект

Прочитайте текст и передайте его содержание на русском языке:

A theory about English cooking

I am always both amused and annoyed when I hear foreign people criticize English food. 'It's unimaginative," they say. 'It's boring, it's tasteless, it's chips with everything and totally overcooked vegetables. 'It's unimaginative, say the French, 'all you do is roasts with jam. (We eat apple sauce with pork.) That's the bit they find really shocking, but then the French are easily shocked by things that aren't French.

When I ask these visitors where they have experienced English cooking, I am astonished by their reply, in Wimpy Bars and MacDonald's Hamburger restaurants,' they often say. I have won my case. Their conclusions are inexcusable.

I have a theory about English cooking, and I was interested to read that several famous cookery writers agree with me. My theory is this. Our basic ingredients, when fresh, are so full of flavour that we haven't had to invent sauces and complex recipes to disguise their natural taste. What can compare with fresh peas or new potatoes just boiled (not overboiled) and served with butter? Why drown spring lamb in wine or cream or yoghurt and spices, when with just one or two herbs it is absolutely delicious? It is interesting to speculate what part factors such as geography and climate play in the creation of a country's food. We complain about our wet and changeable weather, but it is the rain which gives us our rich soil and green grass. 'Abroad,' says Jane Grigson, poor soils meant more searching for food, more discovery, more invention, whereas our ancestors sat down to plenty without having to take trouble.

If you ask foreigners to name some typically English dishes, they will probably say 'Fish and chips' and then stop. It is disappointing, but true, that there is no tradition in England of eating in restaurants, because our food doesn't lend itself to such preparation. English cooking is found in the home, where it is possible to time the dishes to perfection. So it is difficult to find a good English restaurant with reasonable prices.

It is for these reasons that we haven't exported our dishes, but we have imported a surprising number from all over the world. In most cities in Britain you'll find Indian, Chinese, French and Italian restaurants. In London you'll also find Indonesian, Lebanese, Iranian, German, Spanish, Mexican, Greek . . . Cynics, will say that this is because we have no “cuisine” ourselves, but well, you know what I think!

*VII. Соедините понятие с его определением:

1. mal -

2. -osis

3. di -

4. dia -

5. ab -

a) away

b) across

c) bad; ill

d) abnormal or diseased condition

e) double, twice