Unit one Growing Up PartI Pre-reading task Part II Texta Writing For Myself Part III Textb Summer Reading Part Iv Theme-related Language Learning Tasks

Unit Seven Terrorism Teaching Period: 10(1-2) Reference Book: (New) Integrated Course 4 Student's and Teaching,'s Book Teaching Method: Combining explanation and practice To understand the reading material (Text A Important Point: Understanding the reading material

Unit Six The pace of life Teaching Period: 10(1-2) Reference Book: (New) Integrated Course 4 Student's and Teaching,'s Book Teaching Method: Combining explanation and practice To understand the reading material (Text A Important Point: Understanding the reading material

Chapter 7 Innovative separation methods in bioprocessing J. A. ASENJO, Biochemical Engineering Laboratory Department of Food Science and Technology, The University of Reading, Reading RG6 6AP, UK and J. B. CHAUDHURI, School of Chemical Engineering, University of Bath, Bath

Chapter 6 Ion-exchange and electrodialysis ALISTAIR S. GRANDISON, Department of Food Science and Technology, The University of Reading, Reading RG6 6AP, UK Ion-exchange and electrodialysis are distinct methods of separation, but can conveniently be treated together, as the basic criterion for separation in both cases is the molecular

Chapter 5 Microfiltration A. S. GRANDISON, Department of Food Science and Technology, The University of Reading, Reading RG6 6AP and T.J. A FINNIGAN, Marlow Foods, Middlesbrough. 5.1 INTRODUCTION Microfiltration (MF) is the oldest membrane technology, having been used several

Reading I The Weather Step-l Lead-in Questions 1, What is the impression of Englishmen on you? Deep, simple but narrow and conservative

• Reading Skill • Structured Writing • Listening Practice • Oral Practice • Assignment

Chapter 3 Pressure-activated membrane processes M. J. LEWIS, Department of Food Science and Technology, The University of Reading, Reading RG6 6AP 3.1 INTRODUCTION Over the last 30 years, a number of membrane processes have evolved, which make use of a pressure driving force and a semi-permeable membrane in order to effect a separa- tion of components in a solution or colloidal dispersion. The separation is based mainly on molecular size, but to a lesser extent on shape and charge. The three main processes

Chapter 1 Separation processes-an overview A. S. GRANDISON and M. J. LEWIS Department of Food Science and Technology, The University of Reading, Whiteknights PO Box 226, Reading, RG6 6AP 1.1 FOODS- THE RAW MATERIAL Food and drink play a vital role in all our lives, providing us with the nutrients essential