Iv-semestri uchun ingliz tili fanidan yakuniy nazorat ishi

Complier: Ishonqulov Sh. U.



NEFT VA GAZ FAKULTETI II-BOSQICH TALABALARINING
IV-SEMESTRI UCHUN INGLIZ TILI FANIDAN
YAKUNIY NAZORAT ISHI


Variant № 8


I. Translate the given words into Uzbek.
1 reduce 2 unconscious 3 cost-efficient 4 assess 5 inexpensive
6 safety 7 grinding 8 liquid 9 property 10 lathe
II. Complete the table using the words from picture above.

III. Match the words (1-8) with the definitions (A-H).
1 __ inhale A) a pain in a person’s head
2 __headache B) a state of being in contact with something
3 __asphyxiation C) a condition that makes people think they are falling
4 __exposure D) to breathe something in
5 __ dizziness E) the inability to breathe due to lack of oxygen
IV Complete the sentences. Use and, but, or because.
1 We'll tidy up the workshop today _________ start work on the pump repair tomorrow.
2 We started work at 9.00, ____________ we finished at 4.00.
3 I want to go to the meeting, ___________I really don't have time.
4 We repaired the compressor yesterday, __________ it stopped working again this morning.
5 I was late this morning ________ I had a problem with my car.
V. Read the text again, then mark the following statements as true (T) or false (F).
There are several different ways to label crude oil. These oil properties can determine the quality and also describe the oil. One important property of oil is its viscosity. Different types of oil have different viscosity numbers, measured in centipoises (cp). Oil that is watery, with low vis, moves easily. Oil with high vis will move more slowly. Therefore, low vis oils are preferred by engineers. Another way to characterize oil is by the pour point. The lower the pour point, the better the oil is. This is because oil also needs to flow in cold temperatures. Color and odor are two more important oil properties. Different oil can vary greatly in color. The lightest crude oil is almost colorless. Heavier crude oil can be green, yellow, red, or black. The odor of oil is generally characterized into sweet, sour, and aromatic crudes.