Voz Activa Y Voz Pasiva En Inglés

UNIDAD III

ACTIVIDADES:
1. Subraya las estructuras en los distintos grados de comparación presentes en el texto. No necesitas subrayar toda la oración.
2. Extrae del texto una (1) oración en vozactiva y LUEGO llevarla a voz pasiva.
3. Extrae del texto una (1) oración en voz pasiva y luego llevarla a voz activa.
4. Traduce todo el texto a español.

Preserves, jams, syrups and compotes

Product.Preserves refer to fruits or vegetables that have been prepared for long-term storage using pectin, sugar or honey as a gelling agent and adding sweet (in fruit preserves) or savory (in vegetablepreserves) ingredients according to taste. Jam is made from 50% pulped fruit and 50% sugar (with a Brix of 60–70). Syrup is condensed, sweetened fruit juice (60–70 Brix). Compote is a drink made byextracting aromas from whole fruits in water, and adding sugar to taste (30–50 Brix).

Raw material. Most types of fresh fruits, berries and vegetables.

Production process. Fresh or precooked fruits areboiled with a solution of sugar until sufficient water is evaporated to give a mixture. For syrups, the evaporation is less than for jams. For jams, water is evaporated until only one-third of wateris remaining. Fruits with high pectin and sugar start to gel automatically in the process, other fruits need additional sugar and pectin. The addition of sugar is also a matter of taste. For syrups,preserves and compotes less water is evaporated than for jams. Preserves and compotes contain the whole fruits and added sugar. For syrups, the original mixture is filtered to remove the pieces of fruitand arrive at a smooth liquid; the viscosity is higher than in juices because part of the water is evaporated and sugar is sometimes added. In the hot boiling of the products, micro-organisms aredestroyed and the products are bottled hot to achieve a natural vacuum under the caps.
PARTE 1 - ESTRUCTURAS EN LOS DISTINTOS GRADOS DE COMPARACIÓN PRESENTES EN EL TEXTO
Comparativo de inferioridad:...