食品專業(yè)英語帶翻譯 ppt課件.pptVIP

Part2食品科技英語的閱讀 本部分教學(xué)內(nèi)容 Part2食品科技英語的閱讀 Lesson3Aminoacids Part2食品科技英語的閱讀 Lesson3Aminoacids 20種常見的蛋白質(zhì)氨基酸 Isoleucine異亮氨酸 Ile I Serine絲氨酸 Ser S Threonine蘇氨酸 Thr T Proline脯氨酸 Pro P Lysine賴氨酸 Lys K Asparticacid天冬氨酸 Asp D Glutamicacid谷氨酸 Glu E Part2食品科技英語的閱讀 Lesson3Aminoacids Part2食品科技英語的閱讀 Hydrolysaten 水解產(chǎn)物Racemicadj 外消旋的Isomern 異構(gòu)體Acylasen 酰基轉(zhuǎn)移酶Deregulaten 解除管制Auxotrophicadj 營養(yǎng)缺陷型的 營養(yǎng)缺陷體的Intermediateadj 中間的n 媒介 中間物Eliminatev 排除 消除Analoguen 相似物 類似情況 對等的人Revertantn adj 回復(fù)子 的 回復(fù)突變型 的 Lesson3Aminoacids Part2食品科技英語的閱讀 Aminoacidsareproducedusingarangeoftechnologiesincludingdirectfermentation biotransformationofprecursorsusingcellsorenzymes extractionofproteinhydrolysatesandchemicalsynthesis Theyhaveavarietyofusesasnutrientsandflavoursinthefoodandfeedindustries Lesson3Aminoacids Para 1 Part2食品科技英語的閱讀 Lesson3Aminoacids arangeof一系列的 很多的1 arangeoffruit flavouredtoppings 蛋糕上的各種果味配料 2 Controlofarangeoffoodrelatedmicroorganismsbyamulti parameterpreservationsystem 利用多參數(shù)保藏系統(tǒng)控制一系列食品相關(guān)微生物 avarietyof多種的 各種各樣的1 avarietyoffoodissoldatasupermarket 超級市場各式各樣的食物均有出售 2 anewvarietyofapples 蘋果的新品種 Aseriesof一系列 許多 Part2食品科技英語的閱讀 Table1indicatestheannualdemand productionmethodsandapplicationsofaminoacidsinthefoodindustry Importantaminoacidswithnon foodapplicationsincludeL arginine L gludtamine L histidine L leucine L phenylalanine L tyrosineandL valine Lesson3Aminoacids Para 1 Part2食品科技英語的閱讀 Whilefermentationorbiotransformationprocesseshavebeendevelopedforproductionofallaminoacidsexceptglycine L cysteineandL cystine notalloftheseprocessesarecommerciallyviable L asparagine L leucine L tyrosine L cysteine andL cystineareproducedbypurificationofproteinhydrolysates Lesson3Aminoacids Para 2 Part2食品科技英語的閱讀 Chemicalsynthesisismoreeconomicalforproductionofoptically inactiveracemicmixturesofD andL isomers andD L alanine D L methionine D L tryptophanandglycineareproducedinthisway Processinginvolvingaminoacylaseenzymesmaybeusedtoresolvetheseracemicmixtures Lesson3Aminoacids Para 2 Part2食品科技英語的閱讀 MicrobialstrainsfromthegeneraCroynebacteriumandBrevibacteriumhaveassumedmajorimportanceintheproductionofaminoacidsbyfermentation Naturalisolatesofthesestrainscanexcretelargequantitiesofglutamicacid Becauseofcellmetabolicregulatorymechanisms particularlyend prodcutrepressionandinhibition substantiallevelsofaminoacidsarerarelyexcretedbywild typeisolates Lesson3Aminoacids Para 3 Part2食品科技英語的閱讀 Productionofcommercialquantitiesoftheaminoacidshasbeendependentonthesuccessfuldevelopmentofderegulatedmutants Thetwomostimportantmethodsinvolveuseofauxotrophicandregulatorymutantsoracombinationofthetwo Lesson3Aminoacids Para 3 Part2食品科技英語的閱讀 Auxotrophicmutants whichlacktheenzymeneededtoformtheregulatoryeffectormetabolite oftentheend product manyaccumulateandexcretethemetabolicintermediatewhichisthesubstratefortheeliminatedenzyme Alysineauxotroph forexample lacksanenzymeinthepathwaynecessaryforlysinesynthesisandrequireslysine orametabolicprecursorwhichcanbeconvertedtolysine forgrowth Lesson3Aminoacids Para 3 Part2食品科技英語的閱讀 End productinhibitionbytheaminoacidproductofanunbranchedbiosyntheticpathwaymaybeavoidedbythedevelopmentofregulatorymutants havinganalteredfeedback insensitivekeyenzyme thusallowingaccumulationoftheparticularaminoacid Lesson3Aminoacids Para 3 Part2食品科技英語的閱讀 Analoguesoftheend product whicharealsocapableofinhibitionofthesensitivekeyenzyme maybeusedinscreeningmethodsforselectionofanalogue resistantorregulatorymutants Revertantsmaybeselectedfromauxotrophicmutants apparentlylackingthekeyregulatoryenzyme whichproduceamodifiedderegulatedenzyme Lesson3Aminoacids Para 3 Part2食品科技英語的閱讀 Lesson3Aminoacids 1 熟練掌握20種常見的氨基酸的英文單詞2 Indicate show等的用法3 掌握相關(guān)構(gòu)詞法 如 optically inactive無光學(xué)活性的end product終產(chǎn)物wide type野生型的analogue resistant類似物抑制 Part2食品科技英語的閱讀 Lesson3Aminoacids 071班翻譯ReadingMaterial1072班翻譯ReadingMaterial2注意 1 請按段落進行翻譯 即每一段英文對應(yīng)每一段中文 2 作業(yè)下周四交 Part2食品科技英語的閱讀 Lesson4YogurtFermentation Part2食品科技英語的閱讀 coagulumn 凝結(jié)物 凝固物lactosen 乳糖stirv 攪拌Lactobacillusn 乳酸桿菌Bulgaricusn 保加利亞乳桿菌Streptococcusn 鏈球菌Thermmophilusn 嗜熱鏈球菌Stimulatingadj 刺激的 有刺激的Caseinn 干酪素 酪蛋白Sodiumn 鈉Floran 區(qū)系Intestinaladj 腸的 腸內(nèi)的 疾病 侵襲腸的 Lesson4YogurtFermentation Part2食品科技英語的閱讀 Youhave5minutestoreadParagraph1 andthenanswerthefollowingquestions 1 Whatdoes thisfermenteddairyproduct mean 2 Whatdoes theaforementionedcultures referto Lesson4YogurtFermentation Yogurt thestarterculturecontainsLactobacillusbulgaricusandStreptococcusthermophilus Part2食品科技英語的閱讀 Yogurtisanotherwell knownfermenteddairyproductthatformsanimportantpartofthehumandietinmanypartsoftheworld IntheUnitedStatesalone 1979salesfiguresindicatedthatmorethan565millionpoundsofthisfermenteddairyproductweresold Lesson4YogurtFermentation Para 1 Part2食品科技英語的閱讀 Dependingonthesystemofmanufactureandthenatureofthecoagulum yogurtsmaybeclassifiedasbeingoftwomaintypes setorstirred Twolactose fermentingbacteria LactobacillusbulgaricusandStreptococcusthermophilus areusedasthestarterculturetomakeyogurt EqualnumbersofL bulgaricusandS thermophilusaredesirableforflavorandtextureproduction Lesson4YogurtFermentation Para 1 Part2食品科技英語的閱讀 classifyv 1 將 某事物 編排 分類 2 將某人 事物 歸類習(xí)慣表達方式 beclassified by accordingto classifysb sth assth Lesson4YogurtFermentation e g 1 Yogurtmaybeclassifiedsetandstirredaccordingtothesystemofmanufactureandthenatureofthecoagulum 2 Theyareclassifiedinsorts 它們是按品種分類的 Part2食品科技英語的閱讀 starterculture發(fā)酵劑e g StudyonHighActivityLyophilizedStarterCultureofYoghurt 高活性酸奶凍干發(fā)酵劑的研究 Lesson4YogurtFermentation leavenn 酵母 促使?jié)u變的因素vt 使發(fā)酵 漸變 醫(yī) 發(fā)酵劑 曲 同義詞 Part2食品科技英語的閱讀 Thelactobacilligrowfirst liberatingtheaminoacidsglycineandhistidineandstimulatingthegrowthofstreptococci Theproductionofthecharacteristicflavorbytheaforementionedcultureisafunctionoftimeaswellasthesugarcontentofthestartingyogurtmaterial Lesson4YogurtFermentation Para 1 Part2食品科技英語的閱讀 Commercially yogurtismadefromamixofwhole partiallydefattedmilk condensedskimmilk cream andnonfatdrymilk Milkfatlevelsinsuchpreparationsrangefrom1 0 to3 25 Onlyproductscontainingaminimumof3 25 milkfatarelabeledyogurt Thosewith0 5 to2 0 orlessthan0 5 milkfatarelabeledlow fatandnonfatyogurts respectively Lesson4YogurtFermentation Para 2 Part2食品科技英語的閱讀 aminimumof至少 最低 最起碼e g 1 Hesmokeaminimumoftencigarettesaday 他每天至少抽10支煙 2 Areampleexerciseandaminimumoffoodmeasuresforcancerprevention 充足的鍛煉和少量的食物可以防癌嗎 Lesson4YogurtFermentation amaximumof lessthan atmost 近義詞 morethan多于 高于 atleast 至少 反義詞 Part2食品科技英語的閱讀 Inadditiontomilkfat othermilkingredientsarefoundinyogurt Theseincludecasein sodiumandcalciumcaseinates whey andwheyproteinconcentrates Additivesofseveralkindsarealsopermittedincommerciallyproducedyogurt suchasnutritivecarbohydratesweeteners coloring stabilizers forsmoothtextureandlongershelflife andfruitpreparationsforflavoring Lesson4YogurtFermentation Para 2 Part2食品科技英語的閱讀 Fruitpreparationsforblendinginyogurtarespeciallydesignedtomeetthemarketingrequirementsfordifferenttypesofyogurt Thetypesmostcommonlymarketedincludethesundaestyle fruitpreservesarelayeredonthebottomofcontainers andtheSwissstyle fruitpreparationsarethoroughlyblendedinyogurtafterculturing Lesson4YogurtFermentation Para 2 Part2食品科技英語的閱讀 Theproductispreparedbyreducingthewatercontentofeitherwholeorskimmilkbyatleastonefourth maybedoneinavacuumpanfollowingsterilizationofmilk byaddingabout5 milksolidsfollowedbywaterreduction condensing Theconcentratedmilkisthenheatedto82 93 for30 60minutesandcooledtoaround45 Lesson4YogurtFermentation Para 3 either or Part2食品科技英語的閱讀 Theyogurtstarterisnowaddedatalevelofaround2 byvolumeandincubatedat45 for3 5hoursfollowedbycoolingto5 Thetitratableacidityofagoodfinishedproductisaround0 85 0 9 andtogetthisamountofaciditythefermentingproductshouldberemovedfrom45 whenthetitratableacidityisaround0 65 0 7 Lesson4YogurtFermentation Para 3 Part2食品科技英語的閱讀 大約 的幾種表達方法atalevelofaround aroundaboute g Theyieldwasreducedbyabout5percent Theyieldwasreducedto95percent approximate Lesson4YogurtFermentation Part2食品科技英語的閱讀 Goodyogurtkeepswellat5 for1 2weeks Thecoccusgrowsfirstduringthefermentationfollowedbytherod sothatafteraround3hours thenumbersofthetwoorganismsshouldbeapproximatelyequal Lesso