Departamentul Limbi Străine: Recent submissions

  • La cuisine française 
    TRIFAN, Ana; GOLBAN, Maria; ISAC, M. (Tehnica UTM, 2010)
    Cet article porte sur l’évolution de la cuisine française au cours des siècles.
  • L'architecture écologique 
    CREŢU, Nicolae; BIVOL, L. (Tehnica UTM, 2010)
    L’auteur de cet article est préoccupé par les matériaux de construction qu’on peut utiliser dans l’architecture écologique. L'architecture écologique (ou architecture durable) est un mode de conception et de réalisation ...
  • Chewing gum, chew or not to chew? 
    TUJICOV, Alexei (Tehnica UTM, 2010)
    We like to chew gum because it tastes great and freshens our breath, but a lot of us don’t know how it is made, what benefits and disadvantages it has. Should we use chewing gum or not? These are some pieces of information ...
  • L’importance d'olives dans la vie humaine 
    POPOV, Vadim; ISAC, M. (Tehnica UTM, 2010)
    Cet article se concentre sur la définition de l'olivier, des olives et leur importance dans la vie quotidienne de l'homme.
  • Le moteur VCR MCE-5 
    MUSTEAŢĂ, Marina; BIVOl, L. (Tehnica UTM, 2010)
    Cet article porte sur un saut technologique majeur pour l’automobile - des moteurs VCR – une technologie robuste, fiable et durable qui permet de maîtriser le rapport volumétrique avec la plus grande précision.
  • Sushi 
    PEREPELIŢA, Anna (Tehnica UTM, 2010)
    The term sushi comes from an archaic grammatical form no longer used in other contexts; literally, "sushi" means " it's sour" a reflection of its historic fermented roots.
  • Les fruits et les légumes 
    PETIC, Iana; ISAC, M. (Tehnica UTM, 2010)
    Dans cet article il s’agit de la valeur nutritionnelle des fruits et des llégumes, de leur conservation, des modes de cuisson applicables aux légumes.
  • Chip – a great snack or a human mistake 
    NOVAC, Svetlana (Tehnica UTM, 2010)
    When one thinks about a great snack that both kids and grown ups adore there has to be two main distinct ideas that pop into his head. For those “sweet members” of the society it would have to be the idea of candy, ...
  • Les poissons 
    MARGINE, Alexandru; ISAC, M. (Tehnica UTM, 2010)
    Dans cet article il s’agit des poissons, de leur composition chimique, des manipulations auxquelles le poisson est soumis pour être préparé et du danger de la disparition des poissons.
  • Spices for the sweet 
    MATUSEAC, Margarita (Tehnica UTM, 2010)
    This work is about spices for sweet courses. Here you can see their description: how they look like, taste and flavor. Also the report tells about spices’ belonging to medicine; their health use.
  • Cuisine et gastronomie 
    GUMENIUC, Tatiana; ISAC, M. (Tehnica UTM, 2010)
    Cet article porte sur la cuisine, la gastronomie et sur la manière d’accommoder les plats.
  • Chocolate 
    CIUMAC, Valeria; JECHIU, A. (Tehnica UTM, 2010)
    Nothing beats a good piece of chocolate. It’s rich, smooth, creamy and makes us feel good. It’s still hard to think of chocolate as a healthy food. Part of the allure is the guilty pleasure of eating it. But before we raid ...
  • The food of future 
    ARHIPOV, Serghei; JECHIU, A. (Tehnica UTM, 2010)
    Any substance, usually composed of carbohydrates, fats, proteins and water that can be eaten or drunk by an animal, including humans, for nutrition or pleasure we call FOOD. The food of future is genetically modified food ...
  • Edible flowers- beautiful and delicious 
    OGANISEAN, Elina; PLĂMĂDEALĂ, L. (Tehnica UTM, 2010)
    The work is about edible flowers which play an important role in cuisines all over the world because they have beneficial effects and help prevent cancer.
  • Wine and Religion 
    GURANDA, Alexandru (Tehnica UTM, 2010)
    Wine, more than any other food or beverage, is associated with religious experience and celebratory rituals.
  • Packaging food 
    COPÎL, Irina (Tehnica UTM, 2010)
    Packaging is the science, art and technology of enclosing or protecting products for distribution, storage, sale, and use. Packaging also refers to the process of design, evaluation, and production of packages. It can be ...
  • Salt: friend or foe? 
    BELOCOSOVA, Cristina; PLĂMĂDEALĂ, L. (Tehnica UTM, 2010)
    The following work talks about salt which is a biological necessity for the survival of all known living creatures, including humans and also presents its benefits and dangers to human body.
  • Saffron - the most expensive spice in the world 
    BALAN, Anastasia; BAHĂU, Cătălina; Plămădeală, L. (Tehnica UTM, 2010)
    The following work relates to the precious Iranian Natural spice - called Red Gold or Saffron, which has wide utilization because of its natural coloring, aroma, taste, and different chemical substances.
  • Air and water - pollution in China 
    ALCAZĂ, Alexandru; PLĂMĂDEALĂ, L. (Tehnica UTM, 2010)
    This paper shows the biggest problems of our planet in front of a large audience. We have to understand that our Planet is in a very hard situation and it needs our help and the people of China have to review their actions.
  • Junctionless transistor 
    DEMENTIEVA, Natalia; ŢURCANU, V. (UTM, 2010)
    The first junctionless transistor was designed by Irish physicians from the Tyndall National Institute. This invention can cause a revolution in microchip production. It is interesting that the general principle of such ...

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