化工英语论文

Why food additives are important Introduction

In recent years, food additives have become an essential thing in food production. Food producers add some chemical products into food during the process of food production in order to improve t he food quality in tincture, odour and flavour. In addition, they use food additives to store food fo r a long period of time. However, some cancers can be caused by food additives. For example, ma ny meats have some additives added which will interact with gastric acid and protein. (USDA, 200 8) Therefore, a large amount of nitrites which can lead to chronic physiological disorder will be p roduced. This project will first expound the definition of food additives, and then discuss the adva ntages and disadvantages of them. It will finally go on to introduce two familiar categories of foo d additives in order to show why they are important.

What are the food additives?

Food additives are the substance added to food in order to change the features of food, such as the appearance, flavour and the storage life. Some of these are collected from naturally materials; othe rs are produced through the chemical industry. However, the same as every other constituent of fo od, all of the food additives are chemicals. (Emsley, J, 2011) The use of food additives has becom e more extensive in recent years, because the productions of prepared processed, and convenience foods have increased rapidly. At the same time, there are many questions raised by consumers and scientists about the importance and the necessity of food additives. At present, there are 23 categ ories and more than 2,000 kinds of food additives in China, include acidity regulator, Anti-caking agent, defoaming agent, antioxidant, bleaching agents, bulking agent, colorant, colour fixative, enz yme Preparation, flavour enhancer, nutrition enhancer, preservative, sweetener, thickener, fragranc e and some other categories.

What are the advantages of food additives?

Food additives have widely promoted food industry and they have also been hailed as the soul of f ood industry. The main reason is that they bring many benefits to food production.

Moreover, food additives execute a number of functions in food. As most people have no longer li ve on farms, additives can help them to keep the nutrition and the appearance of food while they a re exported to other places which are thousands far away from where they are grown and produced . In addition, food additives can not only improve the nutrition value of foods, but also make them more attractive through promoting their taste, consistency, texture or appearance. (Environmental Health and Safety Online, 2006) The advantages of food additives are these followed five points: Improve the appearance of food.

The colour, flavour, taste, shape and character are very important indicators to test the quality of f ood. If the colorant, colour fixative, bleaching agents, flavour, emulsifier and thickener can be use d in an appropriate way, the quality of food will be enhanced obviously. Therefore, the different re quirements of food will be satisfied. Keep and enhance the nutrition value of food.

If food processing factories add some food additives when they produce food, such as vitamins, m inerals, amino acids and amino acid derivatives, the nutrition value of food will be improved great ly. It can prevent people from malnutrition and promote nutrient balance to increase the health lev el of people.

Increase the variety and conveniences of food.

Nowadays, there are more than 20,000 kinds of food for consumers to choose. Although most of t

hem are dilicious oringinally, they will be added some different additives at diferent levels to enha nce or keep their appearances and nutritions. As a result of these numerous kinds of food, particul arly the convience food, it can contribute to the convinience for a number of people to live and wo rk.

Miantain freshness and prolong shelf life.

Foods will be putrid if they contact with fungus, air, microbe, fungi or yeast. Therefore, food born e illness, even life-threatening botulism can be caused by bacterial contamination. If the food is a dded preserver, it will be kept for longer time. For example, antioxidants can prevent fats and oils in bakery products and other foods from becoming rancid or developing abnormal taste. They can also protect cut fresh fruit from contacting with air, such as they can prevent cut apples from turni ng brown when they are placed in are for long time.

(Environmental Health and Safety Online, 2006) Provide leavening or control acidity and alkali nity.

Acids can be delivered when heated leavening agents react with baking soda, this can help baking goods, such as bread, cake and biscuits to ferment during baking. Some other additives can help t o change the acidity and alkalinity of foods in order to change the flavour, taste and colour.

What are the disadvantages of food additives?

Although food additives can lead to a lot of benefits to people, they have some disadvantages. As a result of the fact food additives are not natural component in foods, if they cannot be used reason ably, alternatively, they are contained some harmful substances, some damages will be caused to s ome extent.

The major disadvantages of food additives are these three points: Sometimes destroy vitamins i n foods.

Some chemical preservatives are used in food production. It is true that preservatives are often us ed in meats, sausages, smoked meats or cured fish to maintain the freshness and fix the colour of f oods but some toxic substance can be caused and destroy nutrients and vitamins in food.

May be used to make bad quality food look good.

In recent years, many food processing factories appeared in cities, so the competitions among thes e factories have become more and more strong. In order to gain more profit, some evil-minded fa ctories sell bad quality food to people. They added a lot of chemical additives, such as colouring, flavouring and preservatives, into foods to make them look beautiful and attract people to buy thei r production. These food are very bad for people’s health, even they can lead to some serious illness.

Introduce two familiar food additives.

Food additive has become an indispensable part of food industry. Different food additives are use d for different purposes, some particular additives can implement more than one

function. Therefore, they are grouped on the basis of their essential functions. (Royal Society of C hemistry, 2008) The followed content will introduce two categories food additives and give some example to explain their usages. Preservatives

Preservatives are the most important kind of food additives, because they play a vital role in safety of the food supply. In despite of this fact, fresh food will become inferior or unsafe when they are added chemical in order to offset the perish ability of food. However, the Royal Society of Chemi stry(2008) claim that the use of chemical preservatives, such as sulphur dioxide and sulphites, is a continuation of the age-old practices of using salt, sulphite and spices to preserve perishable foods in the days before refrigeration and modern processing techniques. Preservatives are used to prolo ng the shelf life of food and make sure their through that expanding period. Most importantly, the y can stem bacterial degradation which will result in the production of toxins and attract food pois oning but they can also lead to some illness. The previous research shows that some modern synth etic preservatives can cause respiratory or other health problems. For example, sulfites are commo nly used in wines and some dried fruits or vegetables, they are known as possible irritants to peopl e with asthma. Antioxidants

All the living beings need oxygen to metabolize in order to produce energy for survival. Therefor e, oxygen plays a vital role in people’s lives. However, Mandal, A (2013) argue that oxygen is a highly reactive atom that is capable of b ecoming part of potentially damaging molecules commonly called “free radicals”. The healthy cells of the body may be pelted by these free radicals. This may lead to damage, disease and sever e disorders. Cell damage caused by free radicals appears to be a major contributor to aging and dis eases, such as cancer, heart disease, decline in brain function and decline in immune system. Anti oxidants are the substances to prevent food from the bad influence caused by oxygen, and it can ca pture and neutralize free radicals in order to eliminate the damage for human beings. Conclusion

Nowadays, food additives have become indispensable substances in food industry. Although they may cause some disadvantages if people cannot use them in a suitable way, they have many benefi ts in modern food production. As a result of food additives, people can taste thousands of food. T herefore people can use food additives reasonably and they cannot ignore the harm caused by food additives.

Merits and Demerits of Food Additives

Abstract: Food additive is a double-edged sword. It has merits and demerits. Food additives have s uch merits as preventing deterioration of food, making food more attractive and delicious, promoti ng the development of food industry. However, it also has such demerits as excessive addition of f ood additives Illegal addition of inedible substances. Therefore，it is necessary to use food additives appropriately.

I.Introduction

With the development of science, more and more food additives are added to food to preserve fla vor or enhance its taste and appearance so that we can find " find additives" everywhere, such as fr om any bottle of drink or a bag of snacks at hand. But what is food additive? In Article 99 of Food Safety Law of the People's Republic of China，food additive means any synthetic or natural substance used to improve the quality, color，fragrance，flavor of food，and used to add to the food or put together with the food for corrosion proof，keeping fresh or processing technology requirements.

As we all know, every food is made up of thousands of chemicals and more than 90 percent of foo d additives come from compounds that were originally found in nature. And from the above defini tion，we can know that food additives can make foods more attractive，delicious，have better taste and flavor，and easier for preservation. However, some people food additives not only have merits but also ha ve demerits, because the problem of food security is more and more prominent．In order to prope rly deal with merits and demerits of food additives，we will make brief introduction to merits and demerits of food additives，and study how to use food additives appropriately．

II. Merits of food additives

In generally，all foods on the market contain food additives more or less. And for some consumers, they often ta ke food additives as harmful chemical additives. Obviously, it is wrong. Because more than 90 per cent of food additives come from compounds that were originally found in nature. Even it is good for our heath. So we should clearly realize that scientific and proper use of food additives does not harm our body. 2.1 Preventing deterioration of food

As we all know, it is a long process from production，sales，consumer purchase to eating of foods. It is a feasible and effective method to use food additives to prevent deterioration of food. That is because preservative can prevent food rotting resulted from microorganism, extending shelf life of foods. And antioxidant can prevent oxidation and deteriorat ion，make foods more

stable and preservable. What’s more, food additives can prevent enzymatic browning and non-enzymatic browning of some foo ds, especially fruits and vegetables.

2.2 Making food more attractive and delicious

With the improvement of living standard, people start to pursue the better enjoyment. So people no longer eat for hungry only，

and now, they care about color, taste, and flavor of foods more. Therefore, food additives are adde d to food to preserve flavor or enhance its taste and appearance. Application of colorant，color fixative, and bleaching agent can change appearance color of foods and make foods more att ractive; Use of flavoring can make foods more appealing in smell and taste; Use of emulsifier and thickener can beautify appearance of foods and make foods more pleasing. With the help of these f ood additives, foods can be more attractive and delicious．

2.3 Promoting the development of food industry

There are less kinds of food in ancient times than nowadays. That is because of the appearance o f food additives, which increasing varieties of foods and enhancing convenience of foods. Therefo re, with the development of food additives, more and more kinds of food will be created. People w ill also have more choices, which will lead to the competition of food industry. And the competitio n will promote the development of food industry

III. Demerits of food additives

In recent years, Food accidents occur frequently in recent years. Such as " lean meat" , " poisono us milk powder" , " Sudan red" , and " ripener" . Merits of food additives are obvious．So how ab out the demerits of food additives? 3.1 Excessive addition of food additives

As for some of food additives, they can improve food quality and extending the shelf life. Howeve r, they are harmful for people if they are added excessively. So it is very important for us to contro l over their application. For example, excessive intake of D-sodium erythorbate ( antioxidant) will lead to a series of intestines and skin diseases，while excessive intake of sodium nitrite ( coloring agent) may benumb vasomotor center，respiratory center，and peripheral blood vessel． Unfortunately，there are many cases of excessive use of food additives. Deep-fried twisted dough sticks and deep-frieddough cakes use excessive alum (leavening agent). Nevertheless, the alum contains aluminum ，

while excessive residue of aluminum will lead to disorder of nervous system of children and will c ontribute to occurrence of degenerative brain disorder.

3.2 Illegal addition of inedible substances

As we all know, some Chemicals are not food additives. However, they are used as food additives. For example, Sudan red may be added to chilli powder

and foods containing hot pepper, which is a carcinogen. And illegal addition of inedible substance s in foods is varied: protein concentrate and melamine may be added to dairy products; pigment gr een may be added to tea; Auramine may be added to soyfood; poppy shell may be added to hotpot seasoning; potassium bromate may be added to wheat powder．

IV.Appropriate use of food additives

4.1 Using food additives in the standard

In National Food Safety Standard － Standards for Uses of Food Additives ( GB2760 －2011) ，there are provisions of scope，maximum level and usage principle of more than 2000 existing food additives． The Food Safety Law implemented on June 1st，2009 makes more than 80% food additives have product standard. Illegal use of food additives is c riminal act and should be struck at strictly in compliance with laws. Thus, we should use food addi tives in strict compliance with laws and the usage of food additives beyond the scope is not allowe d.

4.2 Making laws to constraint people

Because some harmful substances are cheaper than food additives, so as for some people who on ly care about their benefits and do not care about others’ heath. They usually replace the food ad ditives with the harmful substances. Therefore, it is very important to making laws to constraint th em, making them afraid. Such as execute by shooting and so on.

V.Conclusion

From the above analysis, it can be known that food additive is a double edged sword. On the one h and，it not only brings benefits for us，but also promotes development of modern food industry．On the other hand，it may be used by lawless people and consequently harms our health.

In order to avoid the demerits of food additives, the state should constantly improve related laws a nd strengthen supervision of food production. In addition，people should raise their legal and responsibility awareness, do not pay attention only to benefit. What’s more, as consumers，we should know more knowledge about food additives, food security, and know how to select pro per and healthy foods. In a word，we should try our best to avoid the demerits and make full use of the merits of food additives to im prove our interests.

如何写英语论文(非常有用)

英文科技论文中的语言技巧，不可不看 a)如何指出当前研究的不足以及有目的地引导出自己的研究的重要性通常在叙述了前人成果之后，用However来引导不足，比如However,little information.. little attention... little work... little data little research or few studies few investigations... few researchers... few attempts... or no none of these studies has(have)been less done on... focused on attempted to conducted investigated studied (with respect to) Previous research(studies,records)has(have) failed to consider ignored misinterpreted neglected to overestimated,underestimated misleaded thus,these previous results are inconclusive,misleading,unsatisfactory,questionable,controversial.. Uncertainties(discrepancies)still exist... 这种引导一般提出一种新方法，或者一种新方向。如果研究的方法以及方向和前人一样，可以通过下面的方式强调自己工作的作用：However,data is still scarce rare less accurate there is still dearth of We need to aim to have to provide more documents

化学专业英语试卷B答案

, 每小题2分，共

20分） 1、 NaCN Sodium cyanide 2、 Ba(OH)2 Barium hydroxide 3、 KMnO 4 Potassium permanganate 4、 H 2SO 4 Sulfuric acid 5、 ZnSO 4 zinc sulfate or zinc sulphate 6、 FeS Iron (II) sulfide or Ferrous sulfide 7、 H 3PO 4 phosphoric acid 8、 H 2SO 3 Sulfurous acid 9、 HClO 4 Perchloric acid 10、FeCl 3 iron (III) chloride or ferric chloride 二、给下列有机化合物的英语名称（共5小题, 每小题4分，共20分） 1. 甲乙醚 ethyl methyl ether 2. 对甲基苯酚 4-methyl phenol 3. 苯乙烯 styrene 4. CH 3CH ＝C(CH 2CH 3) CH 2 OH 2-ethyl-2-buten-1-ol 5. (CH 3)3CCH 2CH 2OH 4,4-dimethyl-1-butanol or 4,4-dimethyl butanol 三、英译汉（共10小题, 每小题4分，共40分） 1、 Carbon-sodium and carbon-potassium bonds are largely ionic in character; carbon-lead, carbon-tin, carbon-thallium and carbon-mercury bonds are essentially covalent. 碳-钠键和碳-钾键有较大的离子性，碳-铅键，碳-锡键，碳-铊键和碳-汞键基本上属于共价键。 2、 The reactivity of organometallic compounds increases with the percent ionic character of the carbon-metal bond. 金属有机化合物的反应活性随着碳金属键中离子性所占的百分数的增大而增强。 3、 Organometallic compounds of lithium and magnesium are of great importance in organic synthesis. 锂和镁的金属有机化合物在有机合成上有重大的意义。

化学化工专业英语(课本内容)

第二章科技英语构词法 词是构成句子的要素，对词意理解的好坏直接关系到翻译的质量。 所谓构词法即词的构成方法，即词在结构上的规律。科技英语构词特点是外来语多（很多来自希腊语和拉丁语）；第二个特点是构词方法多，除了非科技英语中常用的三种构词法—转化、派生及合成法外，还普遍采用压缩法、混成法、符号法和字母象形法。 2.1转化法（Conversion） 由一种词类转化成另一种词类，叫转化法。例如： water(n.水)→water(v.浇水) charge(n.电荷) →charge(v.充电) yield(n.产率) →yield(v.生成) dry(a.干的) →dry（v.烘干） slow(a.慢的) →slow(v.减慢) back(ad.在后、向后) →back（v.使后退、倒车） square(n.正方形) →square(a.正方形的) 2.2派生法（Derivation） 通过加前、后缀构成一新词。派生法是化工类科技英语中最常用的构词法。 例如“烷烃”就是用前缀（如拉丁或希腊前缀）表示分子中碳原子数再加上“-ane”作词尾构成的。若将词尾变成“-ane”、“-yne”、“-ol”、“-al”、“-yl”，则分别表示“烯”、“炔”、“醇”、“醛”、“基”、等。依此类推，从而构成千成种化学物质名词。常遇到这样的情况，许多化学化工名词在字典上查不到，全若掌握这种构词法，能过其前、后缀分别代表的意思，合在一起即是该词的意义。下面通过表1举例说明。需要注意的是，表中物质的数目词头除前四个另有名称外，其它均为表上的数目词头。 本书附录为化学化工专业常用词根及前后缀。此外还可参阅《英汉化学化工词汇》（第三版）附录中的“英汉对照有机基名表”、“西文化学名词中常用的数止词头”及“英汉对照有机词尾表”。 据估计，知道一个前缀可帮助人们认识450个英语单词。一名科技工作者至少要知道近50个前缀和30个后缀。这对扩大科技词汇量，增强自由阅读能力，提高翻译质量和加快翻译速度都是大有裨益的。 2．3合成法（Composition） 由两个或更多的词合成一个词，叫合成法。有时需加连字符。 如副词+过去分词well-known 著名的 名词+名词carbon steel 碳钢 rust-resistance 防锈 名词+过去分词computer-oriented 研制计算机的 介词+名词by-product 副产物 动词+副词makeup 化妆品 check-up 检查 形容词+名词atomic weight 原子量 periodic table 周期表 动词+代词+副词pick-me-up 兴奋剂 副词+介词+名词out-of-door 户外 2．4压缩法（Shortening） (1)只取词头字母 这种方法在科技英语中较常用。

英语专业毕业论文范文

关于论文结构和格式规范的有关问题，请认真阅读“外国语学院英语本科毕业论文撰写要求”，同时可查阅“MLA格式学位论文写作规范（供查询用）”。（建议：以本范文作为模板，把自己论文的相应部分复制后，以“选择性粘贴”—“无格式文本”的方式，粘贴到范文的相应位置，以保持与范文格式完全一致。）论文单面打印1份，左侧装订（两个钉子）。（这些说明打印时删除） 文学方向的请务必参考此范文（语言学教学、文化类也可参考）。 山东财经大学 本科毕业论文(设计) 范文2 题目：论《诺桑觉寺》的反哥特观念 学院外国语学院 专业英语 班级英语0801（注意原山经、原山财班级名称不同） 学号67 姓名李晓慧 指导教师王俊华 山东财经大学教务处制 二Ｏ一二年五月

山东财经大学学士学位论文原创性声明 本人郑重声明：所呈交的学位论文，是本人在导师的指导下进行研究工作所取得的成果。除文中已经注明引用的内容外，本论文不含任何其他个人或集体已经发表或撰写过的研究成果。对本文的研究做出重要贡献的个人和集体，均已在论文中作了明确的说明并表示了谢意。本声明的法律结果由本人承担。 日期填写定稿日期5月1日。教师学生都要手写签名 学位论文作者签名： 年月日 山东财经大学关于论文使用授权的说明本人完全了解山东财经大学有关保留、使用学士学位论文的规定，即：学校有权保留、送交论文的复印件，允许论文被查阅，学校可以公布论文的全部或部分内容，可以采用影印或其他复制手段保存论文。日期填写定稿日期5月1日。教师学生都要手写签名 指导教师签名：论文作者签名： 年月日年月日

On Anti-Gothicism in Northanger Abbey by Li Xiaohui Under the Supervision of Wang Junhua Submitted in Partial Fulfillment of the Requirements for the Degree of Bachelor of Arts School of Foreign Studies Shandong University of Finance and Economics May 2012

化学专业英语试卷A答案

2012—2013学年度第一学期 应用化学专业《专业英语》课程试卷（A ） 注意事项：1. 考生务必将自己姓名、学号、专业名称写在指定位置； 2. 密封线和装订线内不准答题。 一、词汇填空 （写出下列每个词汇对应的英 汉单词）（共20小题，每空1分，共20分） 1、化学性质 （chemical property ） 2、物理性质 （physical property ） 3、溶解度 （solubility ） 4、密度 （density ） 5、沸点 （boiling point ） 6、熔点 （melting point ） 7、反应 （reaction ） 8、无机的 （inorganic ） 9、有机的 （organic ） 10、化合物 （c ompound ） 11、烷烃 （alkane ） 12、乙醇 （ethanol ） 13、烯烃 （alkene ） 14、炔烃 （alkyne ） 15、ester （ 酯 ） 16、ether （ 醚 ） 17、acetone （ 丙酮 ） 18、formaldehyde （ 甲醛 ） 19、ammonia （ 氨 ）

20、benzene （ 苯 ） 二、给下列无机化合物的英语名称（共10小题, 每小题2分，共20分） 1、CaO calcium oxide 2、HClO 4 perchloric acid 3、CuSO 4 copper sulfate 4、NaBr sodium bromide 5、NaCl sodium chloride 6、HNO 3 nitric acid 7、HNO 2 nitrous acid 8、Al 2O 3 aluminum oxide 9、KNO 3 potassium nitrate 10、FeBr 3 ferric bromide 三、给下列有机化合物的英语名称（共5小题, 每小题4分，共20分） 1.辛烷 octane 2.CH 2=CHCH 2CH 3 1-butene 3.CH 3CH 2CH 2CH 2OH butanol 4.CH 3CH 2OCH 3

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是不会考,这样做很浪费时间,加大阅读就是提高阅读能力,然后再去做阅读分析就轻松了 完型不仅需要语法的基础,还要有词汇,考纲里的同义词的区别弄清楚,要理解文章. 写作要稳,尽量不犯错误,高考的起评分20分,亮点越 多加分越多,所以要有亮点,可以用一般人不用的词组,当然不可以重复使用,不过稳是最重要的.还有议论文不要偏题,段落在4,5最好。 2、怎样学好高中英语： （1）、高中语法：最难的无非虚拟语气和从句，时态相对来说更为简单。语法题除了语法知识点就是各类词组搭配或者语法固定词组搭配。这个要你做题时候总结经验就能少丢分。 （2）、高中阅读：阅读基础是单词，但光有单词不够，因为转化中文时候还牵扯语言组织能力和对文章背景了解程度。 （3）、高中完型：完型填空是不能题海战术的，它包含很多高中英语知识点考察，很综合，还牵扯一定的语感在里面。所以完型是最后突击的项目。（基础打

化学专业英语化学专业英语课期末考试试卷含答案

化学专业英语化学专业英语课期末考试试卷含 答案 文档编制序号：[KKIDT-LLE0828-LLETD298-POI08]

化学专业英语试卷 学号：姓名：成绩: 一：把下列单词或词组译成英文（本题共 30 分，每小题 1 分） 1. Ni(ClO4)2 nickel perchlorate 3. FeCl2 iron(2)chloride 5. Al(NO3)3 aluminum nitrate 7. MnO2 manganese dioxide 9. N2O3 dinatrogen trioxide 11. NaClO sodium hypochloride 13. P2O5 diphosphorous pentaoxide 15. KMnO4 patassium permangate 17. 盐酸hydrochloric acid 19. KCN patassium cyanide 21. 5-甲基-4-丙基壬烷5-methyl-4-propylnonaane 23. 四氯化碳carbon tetrachloride 25. 中和neutralize 27. 比热容specific heat capacity 29. 酸酐anhytride 2. CuSO4 copper sulfate 4. CoCO3 cobalt carbate 6. Ca(C2H3O2)2 calcium acetate 8. H2SO4 10. 六氰合铁（Ⅱ）酸钾 12. Ag2SO3 sliver sulfite 14. 草酸铅 lead cyanate 16. Zn(OH)2 zinc hydroxide 18. 磷酸根 phosphate 20. 2,3-二甲基戊烷2,3-dimethylpentane 22. 2,3,7-三甲基-5-乙基辛烷2,3,7-trimethyl-5-ethyloctane 24. 石蕊试纸litmus paper 26. 滴定titration 28. 非电解质electrolyte 30. 配位化合物complex compound 三. 把下列短文译成汉语（本题共 40 分，每小题 10 分） 1. Without chemistry our lives would be unrecognisable, for chemistry is at work all around us. Think what life would be like without chemistry - there would be no plastics, no electricity and no protective paints for our homes. There would be no synthetic fibres to clothe us and no fertilisers to help us produce enough food. We wouldn’t be able to travel because there would be no metal, rubber or fuel for cars, ships and aeroplane. Our lives would be changed considerably without telephones, radio, television or computers, all of which depend on chemistry for the manufacture of their parts. Life expectancy would be much lower, too, as there would be no drugs to fight disease. 没有化学反应我们的生活将会大变样,化学就在我们周围。没有化学生活会是什么样子——没有塑料,,家里没有电,也没有防护漆。不会给我们合成纤维,没有化肥帮助我们生产足够的食物。我们不能旅行,因为不会有金属、橡胶或燃料汽车、船只和飞机。我们的生活将会大大改变了没有电话、收音机、电视或电脑,所有这些依赖化学生产的部分。没有药物来抵抗疾病，预期寿命将低得多。 2． The first and second laws of thermodynamics and the meaning of entropy will be discussed. and expanded upon in this lesson. It will be shown that energy transformations on a macroscopic scale — that is, between large aggregates of atoms and/or molecules — can be understood in terms of a set of logical principles. Thus thermodynamics provides a model of the behavior of matter in bulk. The power of such a model is that it does not depend on atomic