tag:blogger.com,1999:blog-10925633438656353412024-02-20T03:17:00.176+02:00Catedra de franceza a C.N. ANDREI SAGUNA BRASOVCatedra de franceza C.N.Sagunahttp://www.blogger.com/profile/02479424080011715925noreply@blogger.comBlogger17125tag:blogger.com,1999:blog-1092563343865635341.post-10134973670578162302018-04-11T21:37:00.003+03:002018-04-11T21:37:43.590+03:00ZILELE FRANCOFONIEI 2018<span style="background-color: white; color: #1d2129; font-family: Helvetica, Arial, sans-serif; font-size: 14px;">29 martie 2018 -</span><span style="background-color: white; font-family: Helvetica, Arial, sans-serif; font-size: 14px;"><span style="color: red;">Primăvara francofonă</span></span><span style="background-color: white; color: #1d2129; font-family: Helvetica, Arial, sans-serif; font-size: 14px;">-muzică, dans, vers,plăcerea și bucuria de a exprima sub formă artistică talentul și pasiunea pentru limba și cultura franceză-toate acestea într-un spectacol emoționant care încheie luna francofonă,desfășurat la Reduta alături de elevi din liceele bilingve din Brașov, dar și din Liceul J.Honterus:</span><br style="background-color: white; color: #1d2129; font-family: Helvetica, Arial, sans-serif; font-size: 14px;" /><span style="background-color: white; color: #1d2129; font-family: Helvetica, Arial, sans-serif; font-size: 14px;"><b>Grand bal du printemps</b>-recital poetic pe versurile lui J.Prévert al elevilor din clasa a VII-a (Vintila Maria,Rășanu Tudor,Negoiaș Denis, George</span><span class="text_exposed_show" style="background-color: white; color: #1d2129; display: inline; font-family: Helvetica, Arial, sans-serif; font-size: 14px;">scu Alexia)-coord.prof.Vetișan Ioana-Cristina<br /><b>"Itinéraire romantique à travers Pari</b>s". Cântecele lui Yves Montand, Edith Piaf, Jacques Dutronc, Joe Dassin şi Céline Dion,poeziile alese şi recitate de către elevi din clasa a X-a E,coordonați de doamna profesoară Cristina Onose au incercat să ilustreze monumentele, dar mai ales starea de spirit pe care acestea ne-o crează.<br />Interpretări vocale ale muzicii franceze contemporane- Indila (Julianna Wells şi Denisa Tudor-chitară din clasa a IX- E) sau Zaz -Je veux (Miruna Enescu, clasa a VII-a)-prof.Vetişan Ioana-Cristina<br /><b>Les troubadours en fête</b>-sub coordonarea domnului profesor Aurel Mantaroșie- au încheiat spectacolul, propunând o călătorie sonoră spre timpuri "demult încheiate".</span><br />
<span style="color: #1d2129; font-family: Helvetica, Arial, sans-serif;"><span style="background-color: white; font-size: 14px;">Prezentator: Draghiciu Teodora,clasa a XI-a D</span></span>Catedra de franceza C.N.Sagunahttp://www.blogger.com/profile/02479424080011715925noreply@blogger.com0tag:blogger.com,1999:blog-1092563343865635341.post-1896744789582120932017-07-05T23:39:00.002+03:002017-07-06T08:41:23.585+03:00ZILELE FRANCOFONIEI 2017<div class="separator" style="clear: both; text-align: center;">
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<b><span style="color: #cc0000; font-size: x-large;">CARNAVAL</span></b><span style="color: #cc0000;"> </span><span style="color: #cc0000; font-size: x-large;"> <b>DES PETITS</b></span></div>
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<br />Catedra de franceza C.N.Sagunahttp://www.blogger.com/profile/02479424080011715925noreply@blogger.com0tag:blogger.com,1999:blog-1092563343865635341.post-39167830964673894022016-08-31T19:42:00.001+03:002016-08-31T20:22:47.141+03:00ZILELE FRANCOFONIEI 2016<div class="MsoNoSpacing">
<span style="font-family: "Times New Roman","serif";"><span class="Bodytext3NotBold"><i><b><span style="font-size: large;">Bilingues en
fête (spectacol dedicat Zilelor Francofoniei)</span></b></i></span><o:p></o:p></span></div>
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<span class="BodytextBold"><span style="font-size: 11.5pt;">Organizatori:</span></span>
clasele a IX D , a X-a D, a XI-a D to<span style="font-family: "Arial","sans-serif";">ț</span>i
membrii catedrei de limba franceză <o:p></o:p></div>
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<span class="BodytextBold"><span style="font-size: 11.5pt;">Beneficiari:</span></span>
clasele IX-XII, profil bilingv franceză<o:p></o:p></div>
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<span class="BodytextBold"><span style="font-size: 11.5pt;">Data desfăşurării
activităţii:</span></span> luni, 21 martie 2016 <o:p></o:p></div>
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<span class="BodytextBold"><span style="font-size: 11.5pt;">Locaţia:</span></span> sala
festiva a colegiului<o:p></o:p></div>
Catedra de franceza C.N.Sagunahttp://www.blogger.com/profile/02479424080011715925noreply@blogger.com0tag:blogger.com,1999:blog-1092563343865635341.post-72684483199726999102015-04-05T12:52:00.002+03:002015-04-05T13:00:13.512+03:00ZILELE FRANCOFONIEI 2015<div class="separator" style="clear: both; text-align: center;">
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Si in acest an elevii claselor bilingve de limba franceza s-au implicat in nenumarate activitati.<br />
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<b>LE COIN DES DÉLICES <b>
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</b></b>Catedra de franceza C.N.Sagunahttp://www.blogger.com/profile/02479424080011715925noreply@blogger.com0tag:blogger.com,1999:blog-1092563343865635341.post-7364130434363909842014-03-24T10:03:00.001+02:002014-03-24T10:07:14.646+02:00ZILELE FRANCOFONIEI 2014C.N.”Andrei Saguna” Brasov
<b>Programul activităţilor dedicate Zilelor Francofoniei, ediţia 2014</b>
Data/Ora Locul de desfasurare Titlul activitatii Responsabil/ Coordonate
<b>17 martie,</b><b>10.50-11.10 C.N.Andrei Saguna</b>
Brasov La Journée du goût & Les crêpes martiennes
Degustare de produse frantuzesti prezentate de catre clasele de bilingv si VI B Prof. Dragomir Daniela
Dediu Antoneta
<b>18 martie, 12.00-14.00</b> Mediateca francofona-Casa Baiulescu Atelier « Mots mêlés » -Participa elevii clasei a VII-a Prof.Dragomir Daniela
<b>19 martie, 13.00-15.00</b> Mediateca francofona-Casa Baiulescu Atelier « Dessinons la francophonie » -Participa elevii clasei a V-a Prof. Daniela Dragomir
<b>17-19 martie, 8.00-15.00 C.N.Andrei Saguna</b>
Brașov
CDI Vizionare de film Le Marathon du film français
Participa elevii care au ore de franceza in intervalul specificat Prof.Dediu Antoneta
Dragomir Daniela
Mantarosie Aurel
Lupu Maria
Vlad Mariana
<b>20martie, ora 12.00 C.N.Andrei Saguna</b>
Brașov
Sala Festiva La Fête de la francophonie
Participa toti elevii claselor bilingve
IX-XII si elevii claselor a VI-a Dediu Antoneta
Dragomir Daniela
Mantarosie Aurel
Lupu Maria
Vlad Mariana
<b>21 martie</b>, 11.00-12.00 C.N.Andrei Saguna
Brașov
CDI Karaoke francofon
Participa elevii claselor bilingve IXD si XD Prof.Dediu Antoneta
Dragomir Daniela
Mantarosie Aurel
Vlad Mariana
<b>27 martie</b>
12.00-14.00 C.N.Andrei Saguna
Brașov
CDI Concurs de cultura generala
„Tout Paris”
Participa elevii clasei a X-a D
Prof. Mantarosie Aurel
Catedra de franceza C.N.Sagunahttp://www.blogger.com/profile/02479424080011715925noreply@blogger.com1tag:blogger.com,1999:blog-1092563343865635341.post-45721584131451146352013-08-24T21:45:00.003+03:002018-04-11T22:29:30.590+03:00Sectia bilingvaClasa a XI-a D,profil ştiinţele naturii,bilingv franceză din anul şcolar 2007-2008 a fost prima clasă din cadrul Colegiului National « Andrei Saguna », care a fost implicată in Proiectul Bilingv,demarat de Ministerul Educaţiei şi Cercetării în parteneriat cu Ambasada Franţei în Romania şi care are ca ţintă finală obţinerea bacalaureatului cu menţiune francofonă.<br />
Primul acord interguvernamental pentru învăţământul biligv în România a fost semnat la 28 septembrie 2006 în timpul celui de-al 11 – lea Sommet al Francofoniei care a avut loc la Bucureşti.<br />
Se ştie că la acest profil elevii învaţă 5 ore de limba si civilizatie franceză pe săptămînă precum şi Geografia Franţei (in clasa a IX- a,o ora),Istoria Frantei (in clasa a- X-a,o ora ),2 ore de modul interdisciplinar in clasa a XI-a,1 ora de DNL in clasa a XI-a si a XII-a.<br />
La sfirsitul clasei a XII-a elevii trebuie sa aiba nivelul B2 la limba franceza si sa sustina o proba scrisa de DNL.<br />
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Noutatea acestui proiect, menit sa renoveze învăţămîntul bilingv în Romania constă în a aborda sub coordonarea profesorilor de DNL (discipline non- lingvistice) şi a celor de limba franceză, o temă interdisciplinară în limba franceză si de aceea acest proiect a fost numit MODUL INTERDISCIPLINAR DE PROIECT.<br />
In acest proiect cercetarea documentară,fie că se realizează pe teren sau în CDI (centrul de documentare şi informare) capătă un rol primordial,elevul încetează să fie un simplu receptor de cunoştiinţe,fiind pus in situaţia de a cerceta, de a face observaţii,de a trage concluzii singur. Se favorizează astfel autonomizarea învăţării precum şi inovaţia în educaţie.<br />
O alta noutate o reprezintă Caietul de bord,în care fiecare elev notează în timpul anului informaţii legate de orele de curs de Modul, precum şi observaţii personale în urma cercetarilor individuale sau de grup.<br />
Proiectul se încheie în luna mai prin prezentarea produsului final (care poate îmbraca forma unui site,pliant,revista,spectacol etc) într-un cadru festiv (Bilingue en fête ) şi prin susţinerea probei anticipate de Bacalaureat,probă la care se evaluează caietul de bord,gradul de implicare al elevului în proiect, cunoştinţele de DNL,asimilate în cadrul proiectului precum şi nivelul de limba franceză.<br />
Sectia bilingvă este percepută ca filieră de excelenţă şi datorită faptului că pentru a intra in acest proiect au fost evaluate rezultatele elevilor şi profesorilor la diferite concursuri scolare.Catedra de franceza C.N.Sagunahttp://www.blogger.com/profile/02479424080011715925noreply@blogger.com0tag:blogger.com,1999:blog-1092563343865635341.post-77261799914135181022013-03-28T11:28:00.000+02:002013-08-25T16:13:06.078+03:00ZILELE FRANCOFONIEI 2013<marquee onmouseout="this.start();" onmouseover="this.stop();" scrolldelay="100">Balul francofon 2013 </marquee>
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Catedra de franceza C.N.Sagunahttp://www.blogger.com/profile/02479424080011715925noreply@blogger.com0tag:blogger.com,1999:blog-1092563343865635341.post-42391131308948973982012-10-21T20:11:00.002+03:002013-08-24T22:17:25.314+03:00ZIUA EUROPEANA A LIMBILOR26 SEPTEMBRIE 2012 ACTIVITATI DEDICATE ZILEI EUROPENE A LIMBILOR<br />
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<br />Catedra de franceza C.N.Sagunahttp://www.blogger.com/profile/02479424080011715925noreply@blogger.com0tag:blogger.com,1999:blog-1092563343865635341.post-26791185109901031602012-08-24T17:02:00.000+03:002013-08-25T16:08:13.508+03:00Proiect 2011-2012<b>PROIECT BILINGV 2011-2012</b><br />
Tema : Painea<br />
Problematica:-prieten sau dusman? Le pain-ami ou ennemi?<br />
Discipline implicate:Biologie/Chimie/Economie/Franceza si civilizatie<br />
Subproblematici:<br />
Chimie: Care sunt compusii chimici din paine?Care sunt procesele chimice care au loc la prepararea painii? <br />
Biologie: Care sunt transformarile digestive si efectele consumului de paine asupra starii de sanatate?<br />
Economie: Este painea un bun inferior ?<br />
Geografie: Influente geo-culturale ale producerii painii<br />
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<b>Incursiune în lumea pâinii</b> <br />
În cadrul proiectului bilingv de anul acesta elevii clasei a XI-a D, profil ştiinţele naturii, bilingv franceză studiază statutul pâinii în lumea actuală. Pentru a înţelege cât ma bine rolul acestui produs în societate am ajuns la hotărârea de a afla pentru început cum se fabrică pâinea. Aşadar, în data de 10 februarie, după orele de curs, însoţiţi de către doamna profesor Ioana Vetişan, coordonator al proiectului bilingv din acest an precum şi de doamnele profesoare implicate în acest proiect, doamna Daniela Bogdăneanu, doamna Florina Oţet şi doamna Magda Popescu am vizitat fabrica de pâine a grupului Vel Pitar. Ajunşi acolo cu ajutorul unei curse speciale a RAT Braşov asigurată de către cei de la fabrică, am fost întâmpinaţi de către ghidul nostru care s-a asigurat că noi cunoşteam regulile de bază ce trebuie respectate pe parcursul vizitei. Toate formalităţile fiind îndeplinite, am demarat acţiunea noastră. Primul lucru, înainte de a ne fi permis accesul în fabrică, a fost echiparea cu halate şi bonete de unică folosinţă, întrucât aveam să intrăm în contact direct cu ingrediente ale pâinii. Am fost de asemenea avertizaţi că temperatura în interior avea să fie foarte ridicată. Cea dintâi încăpere vizitată a fost sala de frământat, unde se prepară maiaua, care în amestec cu o cantitate mai mare de făină formează aluatul. Aici unul dintre angajaţi ne-a explicat procentul în care ingredientele de bază se amestecă cu altele, specifice fiecărei reţete în parte şi am văzut cum sa frământă aluatul în malaxoare. Apoi ne-am îndreptat spre sala de coacere, loc în care pâinea capătă forma şi masa cerute. O serie de maşini automatizate transformă şi dozează masa diformă de aluat în pâini de gramaje diferite. Ne-a fost explicat faptul că dacă un produs nu cântăreşte cât trebuie acesta este automat îndepărtat din circuit, mijloacele tehnologice de care dispune fabrica fiind avansate. După ce modelarea ia sfârşit este necesar un timp de dospire într-un spaţiu special amenajat care îndeplineşte anumite condiţii de temperatură şi umiditate. În urma acestui proces nu mai rămâne decât coacerea în cuptoare de capacitate mare. Urmează trecerea prin spira de răcire, ceea ce permite pâinii să fie introdusă în maşina de bătut, iar apoi, în secţia de ambalare. La întoarcerea în vestiarul vizitatorilor, am purtat o mică discuţie cu un reprezentant al firmei pentru a afla şi din punct de vedere economic cum se desfăşoară activitatea grupului Vel Pitar. Astfel, în urma vizitei noastre la fabrica de pâine am reuşit să strângem informaţii preţioase care ne vor ajuta la desfăşurarea şi finalizarea proiectului nostru.<br />
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<b><b></b></b>Catedra de franceza C.N.Sagunahttp://www.blogger.com/profile/02479424080011715925noreply@blogger.com0tag:blogger.com,1999:blog-1092563343865635341.post-30528392003691076312012-03-05T09:25:00.002+02:002013-08-24T22:18:06.549+03:00<span style="color: #660000;"><b>MARTISOR FRANCOFON</b></span><br />
Pe data de 5 Martie 2012, la ora 13,C.N.Andrei Saguna va avea ca oaspete pe solista ALEXANDRA FITS, care va oferi tuturor participantilor un martisor muzical francofon.<br />
Va asteptam cu drag in sala festiva a C.N.Andrei Saguna.<br />
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<span lang="FR"><b>Alexandra Fits sau pasiunea confirmata pentru cantecul francez</b><o:p></o:p></span></div>
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<span lang="FR" style="font-family: 'Bookman Old Style', serif;">Nascuta la Alba Iulia intr-o familie de muzicieni, Alexandra a inceput in familie studiul pianului la varsta de 4 ani, continuand la Liceul de Muzica si ulterior la Facultatea de Muzica din cadrul Universitatii Transilvania din Brasov (la clasa prof.dr. Stela Dragulin), unde in prezent este preparator.<o:p></o:p></span></div>
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<span lang="FR" style="font-family: 'Bookman Old Style', serif;">Are un lung parcurs in competitiile de interpretare nationale si internationale, participarile la festivaluri, recitaluri, serate, concerte facand dintotdeauna parte din viata ei. In timpul facultatii a inceput sa tatoneze formula pian&voce, abordand genuri ca chanson-ul si standardul american. Festivalurile in care a participat in acest fel au primit-o cu entuziasm (Plovdiv, Istanbul, Mumbai, Split).<o:p></o:p></span></div>
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Catedra de franceza C.N.Sagunahttp://www.blogger.com/profile/02479424080011715925noreply@blogger.com0tag:blogger.com,1999:blog-1092563343865635341.post-76035962909610496742012-02-25T20:56:00.007+02:002013-08-24T22:18:19.172+03:00ZILELE FRANCOFONIEI 2012<b>ZILELE FRANCOFONIEI 2012<b><b></b></b></b><br />
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Exista mai multe feluri de a descoperi aspectele de cultura si civilizatie ale unei tari. La ideea doamnei profesoare Vetisan Ioan, la care au aderat si alti profesori de limba franceza precum Daniela Dragomir sau profesori diriginti precum prof.Ciupala Gabriel,elevii claselor a a IX-a A, a IX-a D,a XI-a D,a XII-a D,dar si elevii de gimnaziu (clasele a V-a ,a VI-a,a VIII-a ) au sarbatorit impreuna <b>Ziua Clatitelor</b> (« La Chandeleur » - sarbatoare ce are loc anual in Franta, pe data de 2 februarie). Cu aceasta ocazie, elevii au facut afise pe care le-au pus pe coridor si in clasa. Fiecare a preparat clatitele acasa ( dupa retete diferite), iar la scoala s-au delectat cu decorarea acestora.Astfel, au aparut nenumarate idei originale : clatite cu ciocolata si banane, cu vanilie si kiwi, cu dulceata, cu nuca, si multe altele.Nu au lipsit nici clatitele americane, care au avut un mare succes. Actiunea s-a dovedit a fi o reusita, intrucat au venit elevi din toate clasele, dornici sa guste din clatitele pofticioase. Speram ca la anul sa mancam mai multe clatite si mai gustoase. <br />
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Catedra de franceza C.N.Sagunahttp://www.blogger.com/profile/02479424080011715925noreply@blogger.com0tag:blogger.com,1999:blog-1092563343865635341.post-54431587314267995972012-02-10T20:58:00.003+02:002013-08-24T21:42:40.149+03:00Vizita la fabrica de paine Vel PitarIncursiune în lumea pâinii <br />
În cadrul proiectului bilingv de anul acesta elevii clasei a XI-a D, profil ştiinţele naturii, bilingv franceză studiază statutul pâinii în lumea actuală. Pentru a înţelege cât ma bine rolul acestui produs în societate am ajuns la hotărârea de a afla pentru început cum se fabrică pâinea. Aşadar, în data de 10 februarie, după orele de curs, însoţiţi de către doamna profesor Ioana Vetişan, coordonator al proiectului bilingv din acest an precum şi de doamnele profesoare implicate în acest proiect, doamna Daniela Bogdăneanu, doamna Florina Oţet şi doamna Magda Popescu am vizitat fabrica de pâine a grupului Vel Pitar. Ajunşi acolo cu ajutorul unei curse speciale a RAT Braşov asigurată de către cei de la fabrică, am fost întâmpinaţi de către ghidul nostru care s-a asigurat că noi cunoşteam regulile de bază ce trebuie respectate pe parcursul vizitei. Toate formalităţile fiind îndeplinite, am demarat acţiunea noastră. Primul lucru, înainte de a ne fi permis accesul în fabrică, a fost echiparea cu halate şi bonete de unică folosinţă, întrucât aveam să intrăm în contact direct cu ingrediente ale pâinii. Am fost de asemenea avertizaţi că temperatura în interior avea să fie foarte ridicată. Cea dintâi încăpere vizitată a fost sala de frământat, unde se prepară maiaua, care în amestec cu o cantitate mai mare de făină formează aluatul. Aici unul dintre angajaţi ne-a explicat procentul în care ingredientele de bază se amestecă cu altele, specifice fiecărei reţete în parte şi am văzut cum sa frământă aluatul în malaxoare. Apoi ne-am îndreptat spre sala de coacere, loc în care pâinea capătă forma şi masa cerute. O serie de maşini automatizate transformă şi dozează masa diformă de aluat în pâini de gramaje diferite. Ne-a fost explicat faptul că dacă un produs nu cântăreşte cât trebuie acesta este automat îndepărtat din circuit, mijloacele tehnologice de care dispune fabrica fiind avansate. După ce modelarea ia sfârşit este necesar un timp de dospire într-un spaţiu special amenajat care îndeplineşte anumite condiţii de temperatură şi umiditate. În urma acestui proces nu mai rămâne decât coacerea în cuptoare de capacitate mare. Urmează trecerea prin spira de răcire, ceea ce permite pâinii să fie introdusă în maşina de bătut, iar apoi, în secţia de ambalare. La întoarcerea în vestiarul vizitatorilor, am purtat o mică discuţie cu un reprezentant al firmei pentru a afla şi din punct de vedere economic cum se desfăşoară activitatea grupului Vel Pitar. Astfel, în urma vizitei noastre la fabrica de pâine am reuşit să strângem informaţii preţioase care ne vor ajuta la desfăşurarea şi finalizarea proiectului nostru.<br />
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Catedra de franceza C.N.Sagunahttp://www.blogger.com/profile/02479424080011715925noreply@blogger.com0tag:blogger.com,1999:blog-1092563343865635341.post-62878939725524832242011-03-29T13:29:00.001+03:002013-08-25T16:31:08.878+03:00Ziua gustului<div class="separator" style="clear: both; text-align: center;">
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<span style="color: #a64d79;">ZIUA GUSTULUI</span></h2>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPcZheVODJEfco-cU4Xw8pZJMkyF1SORoEOiqnNwrtZqTa_fE_LGFmVUZvqAcoM3AsQ5clNz7OK7IgnranT_muSwRSGjpQsrVqxrxlC3rD9SrhvsjwB2Lx8oVWgtATi6lft1nKchtg2Lbu/s1600/DSCF4523.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPcZheVODJEfco-cU4Xw8pZJMkyF1SORoEOiqnNwrtZqTa_fE_LGFmVUZvqAcoM3AsQ5clNz7OK7IgnranT_muSwRSGjpQsrVqxrxlC3rD9SrhvsjwB2Lx8oVWgtATi6lft1nKchtg2Lbu/s320/DSCF4523.JPG" width="320" /></a>Catedra de franceza C.N.Sagunahttp://www.blogger.com/profile/02479424080011715925noreply@blogger.com0tag:blogger.com,1999:blog-1092563343865635341.post-9711467140646665052011-03-28T16:37:00.014+03:002013-08-24T12:52:14.413+03:00Balul Francofonilor 2011<div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: right;"><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgncvD4SxhGJPa4ztqKgDv1nSq5A0UDGvfEZ-9DQNgRvGmtTz1UxFJDKM61_9I1gn8lgnKqwv2EHbyyzf90ZT-cnTkWq4ghMEbm2TMUxGRc5F2AjZ1AMJnuwwFfqMtcRfCfYndrSLYTiLpi/s1600/balul+francofonilor+001.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgncvD4SxhGJPa4ztqKgDv1nSq5A0UDGvfEZ-9DQNgRvGmtTz1UxFJDKM61_9I1gn8lgnKqwv2EHbyyzf90ZT-cnTkWq4ghMEbm2TMUxGRc5F2AjZ1AMJnuwwFfqMtcRfCfYndrSLYTiLpi/s320/balul+francofonilor+001.JPG" width="320" /></a></div><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9P7eHOGXbfHX5xZGtA4mfemTD2lpzvsKM3xHkUoYv8p9LJU0jygL54Sr8MrTn4FAk1cefTMGhbRa-JU5TCpiYCFefsEyI5QBrZ-PKgK4qoKQ3Zvtb_9BvcS5XIOZnoxEeyQwklUy0WK2b/s1600/balul+francofonilor+013.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9P7eHOGXbfHX5xZGtA4mfemTD2lpzvsKM3xHkUoYv8p9LJU0jygL54Sr8MrTn4FAk1cefTMGhbRa-JU5TCpiYCFefsEyI5QBrZ-PKgK4qoKQ3Zvtb_9BvcS5XIOZnoxEeyQwklUy0WK2b/s320/balul+francofonilor+013.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cele doua prezentatoare,Iulia Tuica si Alexandra Manea,<br />
clasa a XII-a D</td></tr>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXYEKf2XO6A32n8HqY21RBw_y8R1HgaBteMQZQgl3pCs4Y_1Ms4QfEKpt4e3Pg3JRX6QR4MB3McT8o9sxhfhvdLcEeM17m-ZdXGp1MaEHAJUs-07pA6I8SuHYY20sh9MUekODRVnwYKt67/s1600/balul+francofonilor+003.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXYEKf2XO6A32n8HqY21RBw_y8R1HgaBteMQZQgl3pCs4Y_1Ms4QfEKpt4e3Pg3JRX6QR4MB3McT8o9sxhfhvdLcEeM17m-ZdXGp1MaEHAJUs-07pA6I8SuHYY20sh9MUekODRVnwYKt67/s320/balul+francofonilor+003.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Grup de dansatori,clasa a X-a C</td></tr>
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnVZHLEfS8MUW7cLE-OdnF5KZ2brUzJdyxQjQGYiSupVgXSnDHey6jbRIUIzHdUWh4Gq8Sb3r4J279F3kx8gqEDYn1LiJdc_yKgN0p_1JcNPOzi86x0ApPIcv4pGAW7qtfMiIDfqvkQ28L/s1600/balul+francofonilor+015.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnVZHLEfS8MUW7cLE-OdnF5KZ2brUzJdyxQjQGYiSupVgXSnDHey6jbRIUIzHdUWh4Gq8Sb3r4J279F3kx8gqEDYn1LiJdc_yKgN0p_1JcNPOzi86x0ApPIcv4pGAW7qtfMiIDfqvkQ28L/s320/balul+francofonilor+015.JPG" width="320" /></a></div><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgvP2Ep3e9_t3VFtCORAD9xuhhmsT5oltYL0FYUL3wAD4M5ItTurXb38czBWbreqUOJa-2jL1Zm7ZD8H6Cbd1uXcapIBVS7E07StkTKvWHVX3o04-WKgCjreX2a7EzTQtj3Oj-qKVAwRVX/s1600/balul+francofonilor+010.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgvP2Ep3e9_t3VFtCORAD9xuhhmsT5oltYL0FYUL3wAD4M5ItTurXb38czBWbreqUOJa-2jL1Zm7ZD8H6Cbd1uXcapIBVS7E07StkTKvWHVX3o04-WKgCjreX2a7EzTQtj3Oj-qKVAwRVX/s320/balul+francofonilor+010.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Gheorghe Mihnea si Felckhammer Christian,</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">clasa a IX-a D</div></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVuYTvRN-_MAmqsG2RTVvlTk_8ci5jtQKk0uL8fWXcrK1-MmsdzomtnaQfB8knowXSHzC2sbWCVvM1rEivgfXmdBke8TA2fnyzxetwOdO0gjpYvVAbtaiXhg1_7WNPycZktD3ScrMvvtia/s1600/balul+francofonilor+014.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVuYTvRN-_MAmqsG2RTVvlTk_8ci5jtQKk0uL8fWXcrK1-MmsdzomtnaQfB8knowXSHzC2sbWCVvM1rEivgfXmdBke8TA2fnyzxetwOdO0gjpYvVAbtaiXhg1_7WNPycZktD3ScrMvvtia/s320/balul+francofonilor+014.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mini-recital Daiana Vlad,<br />
clasa a XI-a F, cistigatoarea premiului al II-lea<br />
Festivalul International de Muzica Francofona,Baia Mare,2010</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheYxMCtTI0Xwh8RMarCH0C00CrUEAxVgGD6K8EFou6xSoIBFQZz98xO9J5Nl4SIMaszbERV5TVlrcv9enRf24Iesw1k4x7lW7bg6EFsx_1II_GCGEhW2EQ8IS0r__WrUP3pcLx9JGPqikk/s1600/balul+francofonilor+021.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheYxMCtTI0Xwh8RMarCH0C00CrUEAxVgGD6K8EFou6xSoIBFQZz98xO9J5Nl4SIMaszbERV5TVlrcv9enRf24Iesw1k4x7lW7bg6EFsx_1II_GCGEhW2EQ8IS0r__WrUP3pcLx9JGPqikk/s320/balul+francofonilor+021.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Surariu Stefania,Cristian Lupsan,clasa a XI-a D</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7vPKYdL5pRkK4vj1CROa0kdMGe88ABXxmDhuza9otY-cAQrSNT5jAgr8bTygY6egZeDDwkhesCR4L2GBJbWyTgKjcLjIA0xuxFfqK8cXcX0B1Jg_Jes8CvxGFjlqpz-r7s1pDYHRQKjHX/s1600/balul+francofonilor+037.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7vPKYdL5pRkK4vj1CROa0kdMGe88ABXxmDhuza9otY-cAQrSNT5jAgr8bTygY6egZeDDwkhesCR4L2GBJbWyTgKjcLjIA0xuxFfqK8cXcX0B1Jg_Jes8CvxGFjlqpz-r7s1pDYHRQKjHX/s320/balul+francofonilor+037.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bogdaneanu D,Vetisan I.,Mantarosie A.,<br />
Dediu A.,Dragomir D.</td></tr>
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmsA57SbM-feFxqHkBnLLSSHA6UiUSebKeAVjFZIkptWVO75l0O49vzmcbWAFrNI8N4uYfwxWIDxCNhlzy1D8djd2fVLKoDeXFZsGEbTXtcDeViX1NHAoqB4NW-YREuMzTwiH_ZcylAgBW/s1600/HPIM5237.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span class="Apple-style-span" style="background-color: #a64d79;"></span></a></div><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dwDrPrctFNND5Be4xrxqW9DBeIFHUXqs8yB_WARz6rYarHSNb_ScWzIGV_hbZ7e6deRoNsojqLGGCcK51Xdgw' class='b-hbp-video b-uploaded' frameborder='0'></iframe></div><div style="text-align: right;"></div>Catedra de franceza C.N.Sagunahttp://www.blogger.com/profile/02479424080011715925noreply@blogger.com0tag:blogger.com,1999:blog-1092563343865635341.post-29057251820146556712011-03-27T16:43:00.002+03:002013-08-24T12:52:34.181+03:00Dansul ratustelor<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLtVQjazlm_ZRVLSd-AH6FhOJe01VkCYIlv5fkWfiSsnaFfcznsln2X9kxfJzO0VN7S56yh4WDVk8pHVEb-Pm2tMk2BrsiBCbQlx3Lz6EVkto4O7cudsDEGq8i01F587OdVL-gJ6Kh4E9U/s1600/DSCF4496.JPG" imageanchor="1" style="clear:right; float:right; margin-left:1em; margin-bottom:1em"><img border="0" height="182" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLtVQjazlm_ZRVLSd-AH6FhOJe01VkCYIlv5fkWfiSsnaFfcznsln2X9kxfJzO0VN7S56yh4WDVk8pHVEb-Pm2tMk2BrsiBCbQlx3Lz6EVkto4O7cudsDEGq8i01F587OdVL-gJ6Kh4E9U/s320/DSCF4496.JPG" /></a></div><br />
Clasa a V-a a colegiului nostru a prezentat la Alianta franceza dansul ratustelor, sub coordonarea doamnei profesor Ioana Vetisan.<br />
<div>De asemenea,ei au prezentat cuvintele-imagine pe care le-au realizat cu multa pasiune si creativitate,chiar daca nu stiau inca multe cuvinte.<br />
<div><br />
</div><div><br />
<iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dxPhBor-IlxSOxhMemFZfsyTaOOlLoPmnZPJlW4NUisd7yBOpnRNLTrtXLwiu6LBw4vwVdsTzh1NEhEXuCYtg' class='b-hbp-video b-uploaded' frameborder='0'></iframe></div></div>Catedra de franceza C.N.Sagunahttp://www.blogger.com/profile/02479424080011715925noreply@blogger.com0tag:blogger.com,1999:blog-1092563343865635341.post-653433470843649012010-07-29T14:23:00.002+03:002013-08-24T17:03:58.257+03:00PROIECTUL BILINGV 2008-2009Proiect bilingv 2008 <br />
Clasa a XI-a D,profil ştiinţele naturii,bilingv franceză din anul şcolar 2007-2008 a fost prima clasă din cadrul Colegiului National « Andrei Saguna », care a fost implicată in Proiectul Bilingv,demarat de Ministerul Educaţiei şi Cercetării în parteneriat cu Ambasada Franţei în Romania şi care are ca ţintă finală obţinerea bacalaureatului cu menţiune francofonă. <br />
Primul acord interguvernamental pentru învăţământul biligv în România a fost semnat la 28 septembrie 2006 în timpul celui de-al 11 – lea Sommet al Francofoniei care a avut loc la Bucureşti.<br />
Se ştie că la acest profil elevii învaţă 5 ore de limba franceză pe săptămînă precum şi Geografia Franţei (in clasa a IX- a,o ora),Istoria Frantei (in clasa a- X-a,o ora ) si Civilizatie Franceza (clasele a -XI-a,a-XII-a,cite o ora).<br />
<br />
Noutatea acestui proiect, menit sa renoveze învăţămîntul bilingv în Romania constă în a aborda sub coordonarea profesorilor de DNL (discipline non- lingvistice) şi a celor de limba franceză, o temă interdisciplinară în limba franceză si de aceea acest proiect a fost numit MODUL INTERDISCIPLINAR DE PROIECT.<br />
Anul trecut tema aleasă a fost Les déchets :comprendre,débattre,agir,iar disciplinele implicate au fost chimia (prof.Daniela Bogdaneanu),biologia (prof.Magdalena Popescu),geografia (prof.Cristina Dobos),economia(prof.Florina Otet), limba franceză (prof.Ioana Jipa şi prof.Onose Cristina). Un asistent de limbă de naţionalitate franceză special venit pentru acest proiect (Laëtitia Meynier) a completat echipa de profesori. <br />
In acest proiect cercetarea documentară,fie că se realizează pe teren sau în CDI (centrul de documentare şi informare) capătă un rol primordial,elevul încetează să fie un simplu receptor de cunoştiinţe,fiind pus in situaţia de a cerceta, de a face observaţii,de a trage concluzii singur. Se favorizează astfel autonomizarea învăţării precum şi inovaţia în educaţie.<br />
O alta noutate o reprezintă Caietul de bord,în care fiecare elev notează în timpul anului informaţii legate de orele de curs de Modul, precum şi observaţii personale în urma cercetarilor individuale sau de grup.<br />
Proiectul se încheie în luna mai prin prezentarea produsului final (care poate îmbraca forma unui site,pliant,revista,spectacol etc) într-un cadru festiv (Bilingue en fête ) şi prin susţinerea probei anticipate de Bacalaureat,probă la care se evaluează caietul de bord,gradul de implicare al elevului în proiect, cunoştinţele de DNL,asimilate în cadrul proiectului precum şi nivelul de limba franceză.<br />
Sectia bilingvă este percepută ca filieră de excelenţă şi datorită faptului că pentru a intra in acest proiect au fost evaluate rezultatele elevilor şi profesorilor la diferite concursuri scolare.Catedra de franceza C.N.Sagunahttp://www.blogger.com/profile/02479424080011715925noreply@blogger.com0tag:blogger.com,1999:blog-1092563343865635341.post-18089505888913401082010-01-29T14:15:00.006+02:002013-08-24T21:41:51.862+03:00PROIECTUL BILINGV 2009-2010TITLU : LE CHOCOLAT, CÔTÉ PILE OU CÔTÉ FACE ?<br />
<br />
Biologie-prof.referent Magdalena Popescu <br />
Problematica : Ciocolata este un produs favorabil sanatatii ? In ce masura compusii ciocolatei influenteaza organismul?<br />
Sub-problematici :<br />
1. Care este legatura intre ciocolata si nevoile energetice ale omului ?<br />
2. Consumul de ciocolata este necesar organismului ?<br />
<br />
Geografie -prof.referent Ciprian Sandor<br />
Problematica : Ciocolata este un produs cu implicatii socio-economice?<br />
Sub-problematici :
<br />
1. Care este legatura intre materiile prime necesare pentru fabricarea ciocolatei, agricultura, cresterea bovinelor si industria dulciurilor ?<br />
2. In ce masura comertul, transporturile,turismul si traditiile culturale contribuie la succesul ciocolatei ?<br />
<br />
Istorie-prof.referent Ramona Ionescu <br />
<br />
PROBLEMATICA: Ciocolata de la un produs de legenda la un produs popular.<br />
Sub-problematici: <br />
1. Ciocolata - de la un produs ritualic la un bun de consum in masa<br />
2. Ciocolata – intre legenda si realitate<br />
<br />
Chimie- professeur référent Daniela Bogdaneanu<br />
PROBLEMATICA : Ciocolata este un amestec de substante sau un produs de reactie?<br />
Sous-problématique : Cum se produce ciocolata la nivel artizanal si la nivel industrial ? Care sunt etapele de fabricare ale ciocolatei?<br />
<br />
Français-prof. referent Ioana Jipa<br />
Sub-problematici : <br />
In ce masura influenteaza publicitatea consumul de ciocolata ?<br />
Care sunt traditiile culturale in care ciocolata ocupa un loc important ?<br />
<br />
Incadrare lingvistica : Ioana Jipa, Antoneta Dediu<br />
Coordonare site Internet : Doru Modrisan,prof. de informatica<br />
<b>Coordonator proiect : Ioana Jipa</b><br />
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<div class="MsoNormal">
<span lang="FR" style="font-family: "Times New Roman","serif"; mso-ansi-language: FR;">In cadrul proiectului interdisciplinar de anul acesta, <b>grupa de chimie</b> a studiat ciocolata dintr-un punct de vedere chimic, avand urmatoarea problematica principala : Ciocolata este un amestec de substante sau un produs de reactie ? Plecand de la aceasta tema, noi am derivat alte doua problematici :<o:p></o:p></span></div>
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<div class="MsoListParagraphCxSpFirst" style="mso-list: l2 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]--><span lang="FR" style="font-family: "Times New Roman","serif"; mso-ansi-language: FR; mso-fareast-font-family: "Times New Roman";">1.<span style="font-family: 'Times New Roman'; font-size: 7pt;"> </span></span><!--[endif]--><span lang="FR" style="font-family: "Times New Roman","serif"; mso-ansi-language: FR;">Care sunt componentele ciocolatii ?<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpLast" style="mso-list: l2 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]--><span lang="FR" style="font-family: "Times New Roman","serif"; mso-ansi-language: FR; mso-fareast-font-family: "Times New Roman";">2.<span style="font-family: 'Times New Roman'; font-size: 7pt;"> </span></span><!--[endif]--><span lang="FR" style="font-family: "Times New Roman","serif"; mso-ansi-language: FR;">Care sunt etapele de fabricare a ciocolatii ?<o:p></o:p></span></div>
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<span lang="FR" style="font-family: "Times New Roman","serif"; mso-ansi-language: FR;">Pentru a putea raspunde la prima problematica (Care sunt componentele ciocolatii ?) am facut diverse cercetari folosind internetul, informatiile gasite fiind dirijate de catre profesoara noastra de chimie, D-na Prof. Daniela Bogdaneanu.<o:p></o:p></span></div>
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<span lang="FR" style="font-family: "Times New Roman","serif"; mso-ansi-language: FR;">Ciocolata nu este un aliment bogat in calorii. Fie ca este ciocolata neagra, alba sau ciocolata cu lapte, toate tipurile contin acelasi aport caloric, chiar daca ciocolata amaruie este mai concentrata in cacao sau cea neagra nu contine deloc aceasta substanta. Este interesant de observat ca, oricare ar fi concentratia de cacao, orice tip de ciocolata are un aport caloric intre 500 si 550 kcals pe 100g. <o:p></o:p></span></div>
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<span lang="FR" style="font-family: "Times New Roman","serif"; mso-ansi-language: FR;">In primul rand, am invatat ca ciocolata contine approximativ 300 de componente chimice. Principalele componente sunt glucidele, mineralele, vitaminele, proteinele si lipidele.<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpFirst" style="mso-list: l1 level1 lfo2; text-indent: -18.0pt;">
<!--[if !supportLists]--><span lang="FR" style="font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;"> </span></span><!--[endif]--><span lang="FR" style="font-family: "Times New Roman","serif"; mso-ansi-language: FR;">Glucidele. Ciocolata este bogata in zaharuri : amidonul din boabele de cacao, transformate in etapa de fermentatie, dar si cantitatea notabila de zaharoza (zahar de masa) adaugat untului de cacao pentru a putea obtine ciocolata. Gasim approximativ 60 g de glucide in ciocolata neagra. <o:p></o:p></span></div>
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<!--[if !supportLists]--><span lang="FR" style="font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;"> </span></span><!--[endif]--><span lang="FR" style="font-family: "Times New Roman","serif"; mso-ansi-language: FR;">Mineralele : potasiu, fosfor, magneziu, calciu, fier, cupru.<o:p></o:p></span></div>
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<!--[if !supportLists]--><span lang="FR" style="font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;"> </span></span><!--[endif]--><span lang="FR" style="font-family: "Times New Roman","serif"; mso-ansi-language: FR;">Vitaminele. Ciocolata contine putine vitamine, dintre care putem enumera : A, B1, B2, B3, B12 si D.<o:p></o:p></span></div>
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<!--[if !supportLists]--><span lang="FR" style="font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;"> </span></span><!--[endif]--><span lang="FR" style="font-family: "Times New Roman","serif"; mso-ansi-language: FR;">Proteinele gasite in cacao sunt cele 8 acide nelipsite din alimentatia cotidiana a omului.<o:p></o:p></span></div>
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<!--[if !supportLists]--><span lang="EN-US" style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;"> </span></span><!--[endif]--><span lang="FR" style="font-family: "Times New Roman","serif"; mso-ansi-language: FR;">Lipide. Ciocolata este bogata in lipide : trigliceride si acizi grasi. </span><span lang="EN-US" style="font-family: "Times New Roman","serif";">Acizii grasi sunt foarte abundenti in untul de cacao : acidul stearic, acidul palmitique, acidul oleic si acidul linoleic.<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: "Times New Roman","serif";">Alte molecule prezente in compozitia ciocolatii sunt teobromina. Aceasta actioneaza precum cafeina sau alte substante care reproduce efectele anumitor droguri. <o:p></o:p></span></div>
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<span lang="FR" style="font-family: "Times New Roman","serif"; mso-ansi-language: FR;">Apoi, am vazut ce tipuri diferite de ciocolata exista: <o:p></o:p></span></div>
<div class="MsoListParagraphCxSpFirst" style="mso-list: l3 level1 lfo3; text-indent: -18.0pt;">
<!--[if !supportLists]--><span lang="FR" style="font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;"> </span></span><!--[endif]--><span lang="FR" style="font-family: "Times New Roman","serif"; mso-ansi-language: FR;">Ciocolata propriu-zisa este un amestec de cacao, de unt de cacao si de zahar. Acest tip de ciocolata trebuie sa contina minim 35% cacao. <o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l3 level1 lfo3; text-indent: -18.0pt;">
<!--[if !supportLists]--><span lang="FR" style="font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;"> </span></span><!--[endif]--><span lang="FR" style="font-family: "Times New Roman","serif"; mso-ansi-language: FR;">Ciocolata cu lapte este facuta din aceleasi ingrediente ca si ciocolata simpla, carora le este adaugat lapte praf si lapte concentrat. <o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l3 level1 lfo3; text-indent: -18.0pt;">
<!--[if !supportLists]--><span lang="FR" style="font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;"> </span></span><!--[endif]--><span lang="FR" style="font-family: "Times New Roman","serif"; mso-ansi-language: FR;">Ciocolata alba este un amestec pe baza de unt de cacao, de lapte si de zahar. Aceasta ciocolata nu contine deloc cacao, motiv pentru care numele de « ciocolata » este adesea discutat. <o:p></o:p></span></div>
<div class="MsoListParagraphCxSpLast" style="mso-list: l3 level1 lfo3; text-indent: -18.0pt;">
<!--[if !supportLists]--><span lang="FR" style="font-family: Symbol; mso-ansi-language: FR; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;"> </span></span><!--[endif]--><span lang="FR" style="font-family: "Times New Roman","serif"; mso-ansi-language: FR;">Ciocolata neagra este facuta numai din cacao si zahar, iar noi am invatat ca toate miturile privind ciocolata neagra sunt adevarate !! Cu cat mai mare este concentratia de cacao, cu atat mai buna este ciocolata pentru sanatate. <o:p></o:p></span></div>
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<span lang="FR" style="font-family: "Times New Roman","serif"; mso-ansi-language: FR;">Sa trecem la a doua problematica, cea privind etapele de fabricare a ciocolatii. Ne-am propus sa vedem prin ce etape trece ciocolata pentru a obtine produsele ciocolatiere industriale.<o:p></o:p></span></div>
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<span lang="FR" style="font-family: "Times New Roman","serif"; mso-ansi-language: FR;">Prin urmare, exista 7 etape ale fabricarii ciocolatii : <o:p></o:p></span></div>
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<!--[if !supportLists]--><span lang="FR" style="font-family: "Times New Roman","serif"; mso-ansi-language: FR; mso-fareast-font-family: "Times New Roman";">1.<span style="font-family: 'Times New Roman'; font-size: 7pt;"> </span></span><!--[endif]--><span lang="FR" style="font-family: "Times New Roman","serif"; mso-ansi-language: FR;">Curatare<o:p></o:p></span></div>
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<!--[if !supportLists]--><span lang="FR" style="font-family: "Times New Roman","serif"; mso-ansi-language: FR; mso-fareast-font-family: "Times New Roman";">2.<span style="font-family: 'Times New Roman'; font-size: 7pt;"> </span></span><!--[endif]--><span lang="FR" style="font-family: "Times New Roman","serif"; mso-ansi-language: FR;">Prajire<o:p></o:p></span></div>
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<!--[if !supportLists]--><span lang="FR" style="font-family: "Times New Roman","serif"; mso-ansi-language: FR; mso-fareast-font-family: "Times New Roman";">3.<span style="font-family: 'Times New Roman'; font-size: 7pt;"> </span></span><!--[endif]--><span lang="FR" style="font-family: "Times New Roman","serif"; mso-ansi-language: FR;">Macinare<o:p></o:p></span></div>
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<!--[if !supportLists]--><span lang="FR" style="font-family: "Times New Roman","serif"; mso-ansi-language: FR; mso-fareast-font-family: "Times New Roman";">4.<span style="font-family: 'Times New Roman'; font-size: 7pt;"> </span></span><!--[endif]--><span lang="FR" style="font-family: "Times New Roman","serif"; mso-ansi-language: FR;">Presare<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo4; text-indent: -18.0pt;">
<!--[if !supportLists]--><span lang="FR" style="font-family: "Times New Roman","serif"; mso-ansi-language: FR; mso-fareast-font-family: "Times New Roman";">5.<span style="font-family: 'Times New Roman'; font-size: 7pt;"> </span></span><!--[endif]--><span lang="FR" style="font-family: "Times New Roman","serif"; mso-ansi-language: FR;">Amestecare<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo4; text-indent: -18.0pt;">
<!--[if !supportLists]--><span lang="FR" style="font-family: "Times New Roman","serif"; mso-ansi-language: FR; mso-fareast-font-family: "Times New Roman";">6.<span style="font-family: 'Times New Roman'; font-size: 7pt;"> </span></span><!--[endif]--><span lang="FR" style="font-family: "Times New Roman","serif"; mso-ansi-language: FR;">Racire<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpLast" style="mso-list: l0 level1 lfo4; text-indent: -18.0pt;">
<!--[if !supportLists]--><span lang="EN-US" style="font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";">7.<span style="font-family: 'Times New Roman'; font-size: 7pt;"> </span></span><!--[endif]--><span lang="EN-US" style="font-family: "Times New Roman","serif";">Si, in final, mulajul in diferite forme.<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="FR" style="font-family: "Times New Roman","serif"; mso-ansi-language: FR;">Dupa ce am vazut aceste etape, am facut o comparative intre etapele de fabricare a ciocolatii in industria ciocolatiera si fabricarea ciocolatii artisanale. </span><span lang="EN-US" style="font-family: "Times New Roman","serif";">Pentru asta am facut o activiate practica in laboratorul de chimie. Am facut ciocolata de casa si am constatat ca exista o mare diferenta intre ciocolata industriala sic ea facuta de noi. <o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="FR" style="font-family: "Times New Roman","serif"; mso-ansi-language: FR;">In concluzie, dupa multe studii pe acest subiect, am tras urmatoarea concluzie: <o:p></o:p></span></div>
<span lang="FR" style="font-family: "Times New Roman","serif"; font-size: 11.0pt; line-height: 115%; mso-ansi-language: FR; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;">Ciocolata nu este un produs de reactie, ci un amestec. </span><span lang="EN-US" style="font-family: "Times New Roman","serif"; font-size: 11.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;">Am constata tasta observand ca ciocolata obtinuta are aceleasi proprietati fizice ca si ingredientele sale</span><br />
<span lang="EN-US" style="font-family: "Times New Roman","serif"; font-size: 11.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"></span><br />
<div class="MsoNormal" style="margin-bottom: 6.0pt; text-align: justify; text-justify: inter-ideograph;">
<span lang="EN-US" style="font-family: "Times New Roman","serif"; font-size: 11.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"><span lang="FR">Concluziile oferite
de grupul de chimie au permis grupului de biologie sa se intrebe daca ciocolata
si componentii ei sunt favorabili sau nu sanatatii.<o:p></o:p></span></span></div>
<span lang="EN-US" style="font-family: "Times New Roman","serif"; font-size: 11.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;">
</span><br />
<div class="MsoNormal" style="margin-bottom: 6.0pt; text-align: justify; text-justify: inter-ideograph;">
<span lang="EN-US" style="font-family: "Times New Roman","serif"; font-size: 11.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"><span lang="FR">In consecinta,
grupul nostru a identificat 2 sub – problematici :<o:p></o:p></span></span></div>
<span lang="EN-US" style="font-family: "Times New Roman","serif"; font-size: 11.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;">
</span>
<br />
<ul style="margin-top: 0cm;" type="disc"><span lang="EN-US" style="font-family: "Times New Roman","serif"; font-size: 11.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;">
<li class="MsoNormal" style="margin-bottom: 6.0pt; mso-list: l4 level1 lfo1; tab-stops: list 36.0pt; text-align: justify; text-justify: inter-ideograph;"><span lang="FR">In ce mod compusii ciocolatei
influenteaza organismul?</span></li>
<li class="MsoNormal" style="margin-bottom: 6.0pt; mso-list: l4 level1 lfo1; tab-stops: list 36.0pt; text-align: justify; text-justify: inter-ideograph;"><span lang="EN-US">Consumul de ciocolata – practica necesara organismului sau doar
simpla pofta?</span><span lang="FR"><o:p></o:p></span></li>
</span></ul>
<span lang="EN-US" style="font-family: "Times New Roman","serif"; font-size: 11.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;">
</span>
<br />
<div class="MsoNormal" style="margin-bottom: 6.0pt; text-align: justify; text-justify: inter-ideograph;">
<span lang="EN-US" style="font-family: "Times New Roman","serif"; font-size: 11.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"><br /></span></div>
<span lang="EN-US" style="font-family: "Times New Roman","serif"; font-size: 11.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;">
</span>
<div class="MsoNormal" style="margin-bottom: 6.0pt; text-align: justify; text-justify: inter-ideograph;">
<span lang="EN-US" style="font-family: "Times New Roman","serif"; font-size: 11.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"><b><span lang="EN-US" style="color: #993300;">1. </span></b><b><span lang="FR" style="color: #993300; mso-ansi-language: FR;">In ce mod compusii
ciocolatei influenteaza organismul?</span><span lang="EN-US" style="color: #993300;"><o:p></o:p></span></b></span></div>
<span lang="EN-US" style="font-family: "Times New Roman","serif"; font-size: 11.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;">
<div class="MsoNormal" style="margin-bottom: 6.0pt; text-align: justify; text-justify: inter-ideograph;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt; text-align: justify; text-justify: inter-ideograph;">
<span lang="FR">In urma
cercetarilor realizate pe aceasta tema, am aflat ca alimentatia trebuie, in mod
obligatoriu, sa asigure aportul de substante pe care organismul nu stie sa le
fabrice, numite <i>“nutrimente esentiale”</i>.
Este vorba, astfel, de unii aminoacizi, acizi grasi si vitamine.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt; text-align: justify; text-justify: inter-ideograph;">
<span lang="FR">Ea aduce :</span></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt; margin-left: 54.0pt; margin-right: 0cm; margin-top: 0cm; mso-list: l2 level1 lfo2; tab-stops: list 54.0pt; text-align: justify; text-indent: -18.0pt; text-justify: inter-ideograph;">
<!--[if !supportLists]--><b><span lang="FR" style="color: #993300; mso-ansi-language: FR; mso-fareast-font-family: "Times New Roman";">1.<span style="font-family: 'Times New Roman'; font-size: 7pt; font-weight: normal; line-height: normal;">
</span></span></b><!--[endif]--><b><u><span lang="FR">Nutrimente energetice </span></u></b><b><span lang="FR">: proteine, lipide si glucide ;<o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt; margin-left: 54.0pt; margin-right: 0cm; margin-top: 0cm; mso-list: l2 level1 lfo2; tab-stops: list 54.0pt; text-align: justify; text-indent: -18.0pt; text-justify: inter-ideograph;">
<!--[if !supportLists]--><b><span lang="FR" style="color: #993300; mso-ansi-language: FR; mso-fareast-font-family: "Times New Roman";">2.<span style="font-family: 'Times New Roman'; font-size: 7pt; font-weight: normal; line-height: normal;">
</span></span></b><!--[endif]--><b><u><span lang="FR">Nutrimente non–energetice </span></u></b><b><span lang="FR">: vitamine, minerale si oligoelemente : fibre si apa.<u><o:p></o:p></u></span></b></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt; text-align: justify; text-justify: inter-ideograph;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt; text-align: justify; text-justify: inter-ideograph;">
<b><u><span lang="EN-US"><!--[if gte vml 1]><v:shapetype
id="_x0000_t75" coordsize="21600,21600" o:spt="75" o:preferrelative="t"
path="m@4@5l@4@11@9@11@9@5xe" filled="f" stroked="f">
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o:title="pyramide_alimentaire"/>
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<table border="0" cellpadding="0" cellspacing="0" class="MsoTableGrid" style="border-collapse: collapse; border: none; mso-border-insideh: none; mso-border-insidev: none; mso-padding-alt: 0cm 5.4pt 0cm 5.4pt; mso-yfti-tbllook: 480;">
<tbody>
<tr>
<td style="padding: 0cm 5.4pt 0cm 5.4pt; width: 347.4pt;" valign="top" width="463"><div class="MsoNormal" style="margin-bottom: 6.0pt; text-align: justify; text-justify: inter-ideograph;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt; text-align: justify; text-justify: inter-ideograph;">
<span lang="FR">Organismul are
nevoie de hrana pentru a supravietui, insa ne punem intrebarea daca ciocolata
este un aliment care are efecte pozitive asupra lui, daca produce energie,
sau daca consumul excesiv are efecte negative.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt; text-align: justify; text-justify: inter-ideograph;">
<span lang="FR">Am aflat, astfel,
ca printre componentii ciocolatei exista mai multi care sunt benefici –
mineralele, vitaminele, proteinele, cateva lipide si glucide – si altii, care
au o influenta negativa asupra organismului – lipidele si glucidele, in
general.<o:p></o:p></span></div>
</td>
<td style="padding: 0cm 5.4pt 0cm 5.4pt; width: 116.95pt;" width="156"><div align="right" class="MsoNormal" style="margin-bottom: 6.0pt; text-align: right;">
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style='width:68.25pt;height:166.5pt'>
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o:title="black man quesiton"/>
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</td>
</tr>
</tbody></table>
<div class="MsoNormal" style="margin-bottom: 6.0pt; text-align: justify; text-justify: inter-ideograph;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt; text-align: justify; text-justify: inter-ideograph;">
<span lang="EN-US">Spre exemplu :</span></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt; text-align: justify; text-justify: inter-ideograph;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt; margin-left: 39.0pt; margin-right: 0cm; margin-top: 0cm; mso-list: l3 level1 lfo3; tab-stops: list 39.0pt; text-align: justify; text-indent: -18.0pt; text-justify: inter-ideograph;">
<!--[if !supportLists]--><span lang="EN-US" style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;">
</span></span><!--[endif]--><b><span lang="EN-US">Mineralele </span></b><span lang="EN-US">– magenziu, calciu, fosfor,
fier, cupru – servesc la formarea oaselor si a dintilor, ajuta memoria si joaca
un rol esential in coagularea sangelui, in mentinerea presiunii sangvine si in
contractarea muschilor, deci, a inimii.</span></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt; margin-left: 38.85pt; margin-right: 0cm; margin-top: 0cm; mso-list: l3 level1 lfo3; tab-stops: list 39.0pt; text-align: justify; text-indent: -17.85pt; text-justify: inter-ideograph;">
<!--[if !supportLists]--><span lang="EN-US" style="color: #993300; font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;">
</span></span><!--[endif]--><b><span lang="FR">Vitaminele </span></b><span lang="FR">– A, B1, B2, B3, B12, D – sunt implicate in
cresterea oaselor, in buna functionare a sistemului nervos si muscular, in
transformarea nutrimentelor simple (glucide, lipide, proteine) in energie. Ele
intervin si in metabolismul de reparare al muschilor si in absorbtia calciului
si a fosforului de catre intestine.</span><b><span lang="EN-US" style="color: #993300;"><o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt; margin-left: 38.85pt; margin-right: 0cm; margin-top: 0cm; mso-list: l3 level1 lfo3; tab-stops: list 39.0pt; text-align: justify; text-indent: -17.85pt; text-justify: inter-ideograph;">
<!--[if !supportLists]--><span lang="EN-US" style="color: #993300; font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;">
</span></span><!--[endif]--><b><span lang="EN-US">Lipidele </span></b><span lang="EN-US">= <b>acizii grasi</b> – stearic, palmitique, oleic, linoleic – sunt o
importanata sursa de energie pentru organis; ei servesc la sinteza altor lipide
si sunt precursorii mai multor mesageri intra si extracelulari. </span><b><span lang="FR">Dar, excesul de acizi grasi creste riscul de boli cardio – vasculare.</span><span lang="EN-US" style="color: #993300;"><o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt; text-align: justify; text-justify: inter-ideograph;">
<br /></div>
<table border="0" cellpadding="0" cellspacing="0" class="MsoTableGrid" style="border-collapse: collapse; border: none; mso-border-insideh: none; mso-border-insidev: none; mso-padding-alt: 0cm 5.4pt 0cm 5.4pt; mso-yfti-tbllook: 480;">
<tbody>
<tr>
<td style="padding: 0cm 5.4pt 0cm 5.4pt; width: 203.4pt;" valign="top" width="271"><div class="MsoNormal" style="margin-bottom: 6.0pt; margin-left: 39.0pt; margin-right: 0cm; margin-top: 0cm; mso-list: l3 level1 lfo3; tab-stops: list 39.0pt; text-align: justify; text-indent: -18.0pt; text-justify: inter-ideograph;">
<b><span lang="FR">Glucidele –</span></b><span lang="FR"> chiar daca unele dintre ele </span>sunt rapid asimilabile (zaharuri rapide) si furnizeaza o mare cantitate de energie,
consumul excesiv de ciocolata duce la cresterea nivelului de glucide din
organism, crescand cantitatea de zahar din sange. Aceasta crestere poate
produce <b>hiperglicemie</b> si, de aici,
<b>diabet</b> si <b>obezitate</b>.</div>
<div class="MsoNormal" style="margin-bottom: 6.0pt; text-align: justify; text-justify: inter-ideograph;">
<br /></div>
</td>
<td style="padding: 0cm 5.4pt 0cm 5.4pt; width: 260.95pt;" width="348"><div style="text-align: start;">
<br /></div>
<span style="text-align: justify;">
<div style="text-align: start;">
<span style="font-size: 11pt; line-height: 115%;"><br /></span></div>
<div style="text-align: start;">
<span style="font-size: 11pt; line-height: 115%;"><br /></span></div>
<div style="text-align: start;">
<span style="font-size: 11pt; line-height: 115%;"><br /></span></div>
<div style="text-align: start;">
<span style="font-size: 11pt; line-height: 115%;"><br /></span>
<span style="font-size: 11pt; line-height: 115%;"><br /></span>
<span style="font-size: 11pt; line-height: 115%;"><br /></span>
<span style="font-size: 11pt; line-height: 115%;"><br /></span>
<span style="font-size: 11pt; line-height: 115%;"><br /></span>
<span style="font-size: 11pt; line-height: 115%;"><br /></span>
<span style="font-size: 11pt; line-height: 115%;"><br /></span>
<span style="font-size: 11pt; line-height: 115%;">Deci, am concluzionat ca :</span></div>
</span></td></tr>
</tbody></table>
<ul style="margin-top: 0cm;" type="disc">
<li class="MsoNormal" style="margin-bottom: 6.0pt; mso-list: l1 level1 lfo4; tab-stops: list 36.0pt; text-align: justify; text-justify: inter-ideograph;"><span lang="FR">Ciocolata este o excelenta sursa de
energie ;<o:p></o:p></span></li>
<li class="MsoNormal" style="margin-bottom: 6.0pt; mso-list: l1 level1 lfo4; tab-stops: list 36.0pt; text-align: justify; text-justify: inter-ideograph;"><span lang="FR">Contine substante cu virtuti
deosebite pentru sanatate ;<o:p></o:p></span></li>
<li class="MsoNormal" style="margin-bottom: 6.0pt; mso-list: l1 level1 lfo4; tab-stops: list 36.0pt; text-align: justify; text-justify: inter-ideograph;"><span lang="FR">Dar, consumata in exces, conduce la
boli cardio – vasculare, la diabet si la obezitate.</span></li>
</ul>
<div class="MsoNormal" style="margin-bottom: 6.0pt; text-align: justify; text-justify: inter-ideograph;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt; text-align: justify; text-justify: inter-ideograph;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt; text-align: justify; text-justify: inter-ideograph;">
<b><span lang="EN-US" style="color: #993300;">2. Consumul de ciocolata – practica necesara organismului
sau doar simpla pofta?<o:p></o:p></span></b></div>
<div class="MsoNormal" style="text-align: justify; text-justify: inter-ideograph;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt; text-align: justify; text-justify: inter-ideograph;">
<span lang="FR">Pentru a raspunde
la aceasta intrebare, am realisat o ancheta in ceea ce priveste alimentatia si
consumul de ciocolata printre elevii colegiului.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt; text-align: justify; text-justify: inter-ideograph;">
<span lang="DE">Dupa ce am
interpretat rezultatele, am putut stabili ca :<o:p></o:p></span></div>
<ul style="margin-top: 0cm;" type="disc">
<li class="MsoNormal" style="margin-bottom: 6.0pt; mso-list: l0 level1 lfo5; tab-stops: list 36.0pt; text-align: justify; text-justify: inter-ideograph;"><span lang="FR">cea mai mare parte a elevilor, mai
exact 88% dintre ei, consuma ciocolata pentru gustul dulce si delicios pe
care il ofera;<o:p></o:p></span></li>
<li class="MsoNormal" style="margin-bottom: 6.0pt; margin-top: 6.0pt; mso-list: l0 level1 lfo5; tab-stops: list 36.0pt; text-align: justify; text-justify: inter-ideograph;"><span lang="FR">pe de alta parte,
am observat ca un mare procentaj, 65% dintre elevi, o consuma pentru sursa
de energie pe care o constituie ;<o:p></o:p></span></li>
<li class="MsoNormal" style="margin-bottom: 6.0pt; margin-top: 6.0pt; mso-list: l0 level1 lfo5; tab-stops: list 36.0pt; text-align: justify; text-justify: inter-ideograph;"><span lang="FR">am aflat, de
asemenea, ca majoritatea elevilor, 75%, mananca in medie intre 100 si 300
de grame de ciocolata pe saptamana si, chiar mai mult ;<o:p></o:p></span></li>
<li class="MsoNormal" style="margin-bottom: 6.0pt; margin-top: 6.0pt; mso-list: l0 level1 lfo5; tab-stops: list 36.0pt; text-align: justify; text-justify: inter-ideograph;"><span lang="FR">chiar daca
ciocolata neagra are mai multe avantaje pentru sanatate, aceasta este
aleasa doar de 17% dintre elevii
chestionati. In opozitie, 55% dintre ei prefera ciocolata cu lapte, iar
restul, pe cea cu alune. Deci, in topul preferintelor se afla ciocolata cu
lapte, urmata, fara nicio indoiala, de cea cu alune ;</span></li>
<li class="MsoNormal" style="margin-bottom: 6.0pt; margin-top: 6.0pt; mso-list: l0 level1 lfo5; tab-stops: list 36.0pt; text-align: justify; text-justify: inter-ideograph;"><span lang="EN-US">in acelasi timp, am remarcat faptul ca
tabletele se afla, de asemenea, in topul preferintelor; acestea sunt alese
de majoritatea elevilor, 82%, fiind urmate de batoane si de praline, 35%. </span><span lang="FR">Acest lucru ar putea fi consecinta
faptului ca cea mai mare parte dintre tineri cumpara ciocolata din
supermarket-uri si o consuma cu toata familia.<o:p></o:p></span></li>
</ul>
<div class="MsoNormal" style="margin-left: 18.0pt;">
<span style="font-size: 11pt; line-height: 115%; text-align: justify; text-indent: 18pt;">In concluzie, am putea spune ca ciocolata
este benefica sanatatii, </span><b style="font-size: 11pt; line-height: 115%; text-align: justify; text-indent: 18pt;">dar</b><span style="font-size: 11pt; line-height: 115%; text-align: justify; text-indent: 18pt;">,
consumata in exces, poate provoca boli de tot felul: boli cardio – vasculare,
hiperglicemie ceea ce conduce la diabet si obezitate.</span></div>
<div class="MsoNormal" style="margin-bottom: 6.0pt; text-align: justify; text-justify: inter-ideograph;">
<span lang="FR">Trebuie intotdeauna
sa fim preocupati de noi si de sanatatea noastra, deoarece este singurul mod de
a ne simti bine, intr-un corp sanatos.<o:p></o:p></span><br />
<span lang="FR"></span><br />
<div class="MsoNormal">
<span lang="FR"><b><u><span style="font-size: 12pt; line-height: 115%;"><br /></span></u></b></span></div>
<div class="MsoNormal">
<span lang="FR"><b><u><span style="font-size: 12pt; line-height: 115%;"><br /></span></u></b></span></div>
<div class="MsoNormal">
<span lang="FR"><b><u><span style="font-size: 12pt; line-height: 115%;">Ciocolata – de la un produs de legenda la un produs
popular<o:p></o:p></span></u></b></span></div>
<span lang="FR">
</span><br />
<div class="MsoNormal">
<span lang="FR"><span style="font-size: 12pt; line-height: 115%;">Dupa ce am constatat impactul
ciocolate asupra organismului, am vrut sa aflam cum s-a transformat ciocolata
dintr-un produs de legenda intr-un produs atat de popular. Pentru a putea
raspunde la aceasta intrebare, s-au formulat doua problematici. <o:p></o:p></span></span></div>
<span lang="FR">
</span>
<div class="MsoListParagraph" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]--><span lang="FR"><span style="font-family: Wingdings; font-size: 12.0pt; line-height: 115%; mso-ansi-language: RO; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;">Ø<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;"> </span></span><!--[endif]--><b><span style="font-size: 12pt; line-height: 115%;">Ciocolata – de
la un produs ritualic la unul de consum in masa</span></b><span style="font-size: 12pt; line-height: 115%;"><o:p></o:p></span></span></div>
<span lang="FR">
<div class="MsoNormal">
<span style="font-size: 12pt; line-height: 115%;">Cacaua era utilizata in mod
traditional de indigenii din Mexic si din America de sud, in special de catre
azteci si mayasi. Urme de cacao au fost gasite in vase vechi din America de
Nord, datand din secolele XI-XII.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 12pt; line-height: 115%;">Destinata numai nobililor,
cacaua era consumata sub forma de bautura (ciocolata calda).<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 12pt; line-height: 115%;">In cultura mayasa, era
utilizata in principal in ritualurile religioase.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 12pt; line-height: 115%;">Mayasii cultivau arborii de
cacao pentru a fabrica o bautua spumoasa si amara, deseori aromatizata cu
vanilie.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 12pt; line-height: 115%;">Aztecii cultivau de asemenea
arboreal de cacao pentru a obtine aceeasi
bautura, folosita pentru a-l adora pe Quetzalcoatl.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 12pt; line-height: 115%;">Bautura era supranumita
“licoarea zeilor”.<o:p></o:p></span></div>
<div class="MsoListParagraph" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="font-family: Wingdings; font-size: 12.0pt; line-height: 115%; mso-ansi-language: RO; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;">Ø<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;"> </span></span><!--[endif]--><b><span style="font-size: 12pt; line-height: 115%;">Ciocolata –
intre legenda istorica si realitate practica</span></b><span style="font-size: 12pt; line-height: 115%;"><o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 12pt; line-height: 115%;">Dupa colonizarile europene,
cacaua a fost adusa pe continentul nostrum si a fost considerate cadou de prêt,
nobilii avand acces la aceasta minune energizanta si afrodisiaca.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 12pt; line-height: 115%;">De asemenea, ne amintim ca
singurele doua placer ale Mariei Antoinette erau “Regele si ciocolata”.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 12pt; line-height: 115%;">Prducerea ciocolatei a fost
dezvoltata mai ales in secolul XVII, in timpul Revolutiei Industriale, cand
marii ciocolatieri au inceput sa o comercializeze in masa. Putem da exemple ca
Ferrero Rocher sau Nestle.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 12pt; line-height: 115%;">In concluzie, putem spune ca voiajul
ciocolatei din America Centrala in buticurile de la colt, a fost plina de
descoperiri, incepand cu bautura aceea amara si continuand cu ceea ce putem
numi o adevarata delicatesa, totul intr-o perioada de cateva sute de ani.<o:p></o:p></span><br />
<span style="font-size: 12pt; line-height: 115%;"><br /></span>
<span style="font-size: 12pt; line-height: 115%;"></span><br />
<div class="MsoNormal">
<span style="font-size: 12pt; line-height: 115%;"><span style="font-size: 12pt; line-height: 115%;">Dupa ce am putut observa
evolutia ciocolatei pe parcursul istoriei, grupa de Geografie a elaborate
urmatoarea problematica: Ciocolata este un produs cu implicatii socio-economice?<o:p></o:p></span></span></div>
<span style="font-size: 12pt; line-height: 115%;">
</span><br />
<div class="MsoNormal">
<span style="font-size: 12pt; line-height: 115%;"><span style="font-size: 12pt; line-height: 115%;">Din problematica principala am
elaborat doua subproblematici:<o:p></o:p></span></span></div>
<span style="font-size: 12pt; line-height: 115%;">
<div class="MsoNormal">
<span style="font-size: 12pt; line-height: 115%;">1.Care este relatia intre
materiile prime necesare pentru
fabricarea ciocolatei ,agricultura , cresterea bovinelor si industria
ciocolatei?<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 12pt; line-height: 115%;">2.In ce maniera comertul,
transporturile, turismul si traditiile culturale (sarbatorile) contribuie la
promovarea ,la succesul ciocolatei?<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 12pt; line-height: 115%;">1.In timpul orelor consacrate
geografiei , am discutat despre materiile prime
utulizate in industria ciocolatei furnizate de agricultura.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 12pt; line-height: 115%;">Incepand cu produsele animale
,incepand cu produsele lactate ,si continuand cu produsele vegetale, cum ar fi
cacao, zaharul ,cerealele, fructele ,am mentionat principalele culturi. Spre
exemplu, bovinele sunt crescute in zone temperate, in zone montane ,cacaoa
cultivata in zonele calde si mai ales in America latina, sfecla de zahar ,in
tari precum Brazilia ,Cuba,India.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 12pt; line-height: 115%;">Am observat de asemenea care au
fost principalele zone de interes pentru dezvoltarea industriei dulciurilor
:Europa Occidentala,Europa Centrala, si partea atlantica a Americii de Nord.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 12pt; line-height: 115%;">Desigur, am cautat informatii
despre agricultura ,din care obtinem materii prime pentru industria ciocolatei.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 12pt; line-height: 115%;">Totusi, aceste culturi,mai ales
cresterea bovinelor, sunt importante pentru ca ofera locuri de munca in
agricultura,deci, indirect ciocolata are implicatii sociale.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 12pt; line-height: 115%;">Asadar, industria dulciurilor
este foarte importanta in economia lumii, deci ciocolata are implicatii
economice de asemenea.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 12pt; line-height: 115%;">2.Fie ca este vorba despre
turism, fie ca este vorba despre comert sau transport ,toate au un rol
essential pentru promovarea ciocolatei in lume.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 12pt; line-height: 115%;">Este important de mentionat ca
transporturile (fie de materii prime fie de ciocolata) constituie un element
esential al comertului ciocolatei.Gratie traditiilor, ciocolata este un aliment
cu un success international.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 12pt; line-height: 115%;">In concluzie, ciocolata este un
produs cu implicatii socio-economice.<o:p></o:p></span></div>
</span></div>
</span></div>
</span>Catedra de franceza C.N.Sagunahttp://www.blogger.com/profile/02479424080011715925noreply@blogger.com0