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بالتوفيق
TEA
Tea is the second most used liquid in the world after water.It's made from leaves prepared and cured in different methods. We will introduce the the word tea and what does it mean, the process of producing and classification it, and finally the content of the tea leaves.l
What is Tea?
Tea is an agricultural product of the leaves of the camellia sinesis plant. prepared and cured by various methods. "Tea" also refers to the aromatic beverage prepared from the cured leaves by combination with hot or boiling water, and is the common name for the Camellia sinensis plant itself. Although tea contains various types of polyphenols, "contrary to widespread belief, tea does not contain tannic acid".l
Process of Producing and Classification
A tea's type is determined by the processing which it undergoes. Leaves of Camellia sinensis soon begin to wilt and oxidize, if not dried quickly after picking. The leaves turn progressively darker as their chlorophyll breaks down and tannins are released. This process, enzymatic oxidation, is called fermentation in the tea industry, although it is not a true fermentation. It is not caused by micro-organisms, and is not an anaerobic process. The next step in processing is to stop oxidation at a predetermined stage by heating, which deactivates the enzymes responsible. With black tea, this step is executed simultaneously with drying. Tea harvest on the eastern shores of the Black Sea, ca. 1905-15. Without careful moisture and temperature control during manufacture and packaging, the tea will grow fungi. The fungus causes real fermentation that will contaminate the tea with toxic and sometimes carcinogenic substances, as well as off-flavors, rendering the tea unfit for consumption.l
The Content
Tea contains catechins, a type of antioxidant. In a freshly picked tea leaf, catechins can compose up to 30% of the dry weight. Catechins are highest in concentration in white and green teas, while black tea has substantially fewer due to its oxidative preparation. Research by the U.S. Department of Agriculture has suggested that levels of antioxidants in green and black tea do not differ greatly, with green tea having an Oxygen Radical Absorbance Capacity (ORAC) of 1253 and black tea an ORAC of 1128 (measured in μmolTE/100g). Tea also contains theanine and the stimulant caffeine at about 3% of its dry weight, translating to between 30 mg and 90 mg per 8 oz (250 ml) cup depending on type, brand Tea also contains small amounts of theobromine and theophylline, as well as fluoride, with certain types of brick tea made from old leaves and stems having the highest levels. and brewing method. Dry tea has more caffeine by weight than coffee; nevertheless, more dried coffee is used than dry tea in preparing the beverage, which means that a cup of brewed tea contains significantly less caffeine than a cup of coffee of the same size. Tea has negligible carbohydrates, fat, or protein.l
Finally, we have seen how the tea is produced and from which plant it usually produced and the its content. We have nothing more to say except the fact that we mentioned befor which is that the tea is the second most consumable drink in the world after water.l
الله يسلمك
ولاداعي للاعتذار نحن متواجدين بما نستطيع
بالتوفيق
صراحة لم استخدم أيا منها من قبل
خبرتي منعدمة فيها للاسف
قد يفيدك الأعضاء الاخرين
ولكني لا انصح به أبدًا وان احتجت للنطق فبرامج واسطوانات التي تاتي مع القواميس كاكسفور وغيرها تناسب اكثر
القاموس الورقي يعلمك بشكل افضل وهذا عن تجربة شخصية
بالتوفيق ^_^
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