食品专业英语答案
答案
CHAPTER 4
3 练习：
A. 用括号内的词将汉语译成英语:
1)The research about this enzyme can be traced back to 1970s.
2)Recently, the use of reproducible resource has reached new heights.
3)Vinegar could play on the taste buds.
4)Pay attention to the harmony of appearance, smell, taste, texture when
confecting the beverage.
B. 根据课文判断下列陈述是否正确：
1)T
2)T
3)T
4) F
5) F
6)T
CHAPTER 5
4练习：
1)用表内提供的词组合成句子，描述图中勺的相对位置：
Seven spoons are symmetrically and evenly spaced. Perforated spoon with black hand is at the far left and goes to the left of perforated spoon with stainless steel
hand. Slotted spoons with black hand is next to perforated spoon with stainless steel hand on the right and goes to the left of slotted spoon with stainless steel hand. Three-cornered stirring spoon is next to slotted spoon with stainless steel hand on the right and goes to the left of solid spoons with black hand. Solid spoons with stainless steel hand is at the far right.
2) 根据Fig 5-3 描述其余不同用具相对于球形切割器Ball cutter 的位置
One ball cutter is placed horizontally below the center of the place, and a straight spatula goes to the top-left of it. Next to the straight spatula on the right is a cook’s fork. In front of the straight spatula is an offset spatula. A pie server is on the right of the offset spatula and in front of the cook’s fork.
CHAPTER 6
3 练习：
A．用建议的词进行汉译英
1)Make the eye level even with the bottom of meniscus inside the tube.
2)The electronic scales should be placed where they set level and where they
receive a minimum amount of jarring.
3)Use this method to analyze the arginine through HPLC, the linearity range is
from 0.5 μg to 10 μg.
4)Portion 100 ounce flour into 5 fractions.
5)The column is 2 inch in diameter and 10 inch in highness.
B. 用表内的词填空
Now describe a similar experiment for finding the density of a beverage in a report style. Use the following words in the description. The procedure is: wash→dry→pour→measure→calculate.
Density bottle was washed with brush firstly and then rinsed with alcohol. The empty bottle was dried and weighed by the scale. Then put exactly a volume of the liquid into the bottle. Next the full bottle was weighed by the scale and gained the mass. The mass of the liquid, therefore, can be calculated with subtraction between the mass of the full bottle and the mass of the empty bottle. Finally its density is calculated with the equation ρ = m/v. The operation should be done at the room temperature.
E. 描述测量物体的单位
Chapter 7
4 练习：构词
1) Study the meanings of stems and affixes, and then give examples of words you know which are derived from these stems and affixes.
2) Mach these stems and affixes with their meanings
Chapter 8
3 练习：
A. 学习实验方法和讨论结果的表述(用括号内的词或句型将汉文译成英文)
1)The details of an analytical method for determination of the content of
glutamic acid is as following.
2)Initiate the research with the determination of the pH range-finding.
3)The food additive most frequently employed include sugar, salt, vinegar and so
on.
4)The enzyme reaction is terminated after a period of 2 hours by heating.
5)According to the regulations, experimental dose-effect relationship must be no
less than five concentration levels, each concentration level with triplicate parallel test, employed with a control.
6)The sample should be watched in regard to the color changes in the process of
experiment.
7)Select the enzyme depending on the using temperature and pH.
8)If there are indications that the liver is damaged after medicine feeding then
the subacute experiment must be carried out.
9)To establish of standard curves, pre-tests of at least three concentration levels
should be conducted to establish the range.
10)It could be demonstrated that this compound could be capable of showing
different colors under different pH in this experiment.
11)In the experiment of detecting pesticide residue, GC has proved most
adaptable.
12)In the chronic animal experiments, no less than four groups plus a control
group of experimental animals are employed, each consisting of at least 25 pairs of mice.
13)The experiment should be operated in the temperature and humidity
controlled room.
14)The minimum toxic dosage level is expected to produce no toxicity, at the other
extreme the maximum dosage should be sufficient to cause pathological changes, but not cause high mortality before the end of the experiment. Other
dosages fall in between these two dosages.
15)In the experiment need to be sampled at various intervals, the quantity of
sample in each group should increase accordingly.
16)Observations and sampling should be made of every two hours.
17)The change of the detective current is due to contamination of the electrode.
18)Control group should be handled in the identical manner as the sample.
19)The theory of that literature could be cited to show that our experimental
results are right.
20)This new chromatogram is about ten times as sensitive to pesticide residues as
the old one.
21)Patient is as much as ten times more susceptible to toxic compounds than
healthy individual.
B. 构词
1) Study the meanings of suffixes, stems and affixes, and then give examples of words you know which are derived from these suffixes, stems and affixes.
2) Study the meanings of following stems and affixes. Mach these stems and affixes with their meanings
Chapter 9
2 练习：
A. 学习下列化学词汇的前缀、词干和后缀，根据它们的词义将下列的化学名词译成中文。
B. 学习下列词汇的前缀、词干和后缀，并根据它们的词义将下面的词与含义相匹配。
Chapter 10
3 练习：专业词汇理解
A. According to the text, which of followings belong to Neutriceutical? ginshen
B.According to the text, the “probiotics ” probably is a type of microorganism
C.According to the text, the “Prebiotics” probably is a type of nondigestible food
D.According to the text, the “synbiotic” probably is a type of
mixture of microorganism and nondigestible food
Chapter 11
4 练习：化学的名词拆分释意
B. 学习词缀和词干含义，匹配表中词与词义
C. 综合练习：匹配下表中的词与解释
D 汉译英：参考答案
Vegetables contain many different phytonutrients, many of which have antioxidative properties. Research has shown that vegetables contain other antioxidatant nutrients, in addition to the well-known vitamins C and E, and carotenoids, which significantly contribute to their total antioxidant capacity. For example, flavonoids, including compounds such as flavones, isoflavones, flavonones, anthocyanins and catechins, that are components of vegetables, have strong antioxidant capacity. There is convincing evidence that vegetables are beneficial to health and contribute to the prevention of degenerative processes. It is important to investigate the beneficial phytonutrients present in foods and the mechanisms responsible for these effects. The protection provided against diseases by vegetables has been attributed to the various antioxidants in foods. There is overwhelming evidence to indicate that free radicals cause oxidative damage to lipids, proteins, and nucleic acids. Free radicals may lie at the heart of the etiology or natural history of a number of diseases, including cancer, heart, vascular, diabetes and neurodegenerative diseases Therefore, antioxidants that can neutralize free radicals may be of central importance in the prevention of these diseases.
Chapter 12
3 练习：词汇
4 根据课文内容判断正误
1) F
2) F
3)T
4) F
5) F
6) F
7)T
8)T
9) F
10)F
CHAPTER 13
3 练习：
A. 确定不同机构管辖部门的职责范围
B. 词汇配对
C. 根据课文内容判断下列陈述是否正确
1) F
2)T
3) F
4)T
5)T
6)T
CHAPER 14
3 练习
B. 根据课文判断下列句子的陈述是否正确：
1) F
2) F
3)T
5)T
6)T
7) F
C. 根据内容，将SECTION I分成2个段落，并根据内容分别赋以标题。
1 Historical background
Prior to 1985, the Environmental Protection Agency (EPA) focused mainly on …
A tolerance is the maximum level of pesticide residues allowed in or on human food and animal feed.
2 Basis for selecting a process method
Processing methods are based on the food industry’s best practices …The pressed pulp is dried and used as an animal feed.
CHAPTER 15
3 练习：根据课文判断下列陈述是否正确：
1)T
2)T
3) F
4) F
5) F
6)T
7)T
CHAPTER 16
2 练习：
A. 根据文章的意思用表格中提供的词汇填空
1)Combined ohmic and conventional cooking of hamburger patties has recently
been patented as a new method of cooking. The method is based on passing electric current through the meat patties causing internal heat generation. It has been found to reduce cooking time up to half the time usually required in conventional cooking. However, the effect of applying ohmic cooking on the quality of cooked patties is not known yet. This work summarizes the experimental investigation made on the quality of hamburger patties cooked by conventional and ohmic-assisted cooking. Several properties of the patties cooked by the two methods were tested such as mechanical properties, oil and moisture contents. The results showed insignificant differences in the properties of the patties cooked by the two methods. It was concluded that ohmic heating has no effect on the quality of the cooked hamburger, which was also confirmed by non-expert tasting.
2)The free sugars and fatty acids (both free and bound) of different parts of
jackfruit (Artocarpus heterophyllus) were isolated. The sugars and fatty acids were identified and quantified by gas-liquid chromatography as their trimethylsilyl derivatives and methyl esters, respectively. Fructose, glucose and
in the bark, which is devoid of glucose. Capric, myristic, lauric, palmitic, oleic, stearic, linoleic and arachidic acids were found as major fatty acids with varying proportions in different parts of jackfruit.
3)Water extract and ethanol extract from top and body portions of field horsetail
(tsukushi) were prepared, and the antioxidative activity was investigated using four different methods. The contents of total phenolic components were richer in the ethanol extract fractions of each portion than in the water extracts. On the other hand, protein contents were much lower in ethanol extract fractions than in water extract fractions. These fractions had remarkable antioxidative activities, similar to that of 5 mM ascorbic acid. Water extracts of both portions showed high superoxide anion radical-scavenging activities. Hydroxyl radicals were effectively scavenged by ethanol extracts. Field horsetail (tsukushi) is rich in vitamins C and E. Moreover, it contains high levels of copper and zinc. These are essential elements, for superoxide dismutase to act against active oxygen species. Tsukushi is not only a health food, but is also useful in preventing various degenerative diseases.
B. 汉译英参考答案
1)The free sugars and fatty acids (both free and bound) of different parts of
jackfruit (Artocarpus heterophyllus) were isolated. The sugars and fatty acids were identified and quantified by gas-liquid chromatography as their trimethylsilyl derivatives and methyl esters, respectively. Fructose, glucose and
bark, which is devoid of glucose. Capric, myristic, lauric, palmitic, oleic, stearic, linoleic and arachidic acids were found as major fatty acids with varying proportions in different parts of jackfruit.
2)The effect of storage temperature on the shelf life, weight loss, respiration rate
and ethylene formation of Hass avocado was studied. Two batches of green mature avocado fruits were stored at 10 and 20 ?C (first batch) and at 7 and 25?C (second batch). The avocado shelf lives were 22, 8,32 and 6 days under these temperature levels, respectively. Based on the data of the first assay Q10 was calculated as 2.75,with this value the predicted shelf life at 7and 25 ?C were 29.8 and 4.8 days, respectively. That meant shelf life was underestimated 7 and 20% at 7 and25 ?C, respectively. Weight loss was linear at both the storage temperatures, it was 4.3% in fruits at 20 ?C for 8 days and 3.0% at 10 ?C for 22 days. The maximum CO2 yield at 20 ?C was reached during the second day of storage, while at 10 ?C it was reached at the 17th day. The maximum ethylene production at 20 ?C was reached the second day of storage, and at 10 ?C the 6th day.
C. 英译汉参考答案
论文建立了一种快速筛选食品和饲料基质中抗氧化效率和具有氧化特性的稳定性的方法。分析通过检测自由基的产生来描述。新方法结合应用偶氮引发物和广泛应用于抗氧化研究的分析仪器，如氧化稳定性测定仪器和氧气瓶the oxygen bomb。用引发物代替高温，作为一种推动力增加氧化速率，改善加速食品筛选和真实货架期之间的关系。这种关
系的改进通过分析原始状态下的食品来解释，即维持食品基质所有的界面现象的情形下。而且这种低温分析减少了检测反应动力学和实际货架期中氧化反应动力学之间的差别。因此，加速分析和货架期之间的关系得以改善，特别是与高温加速氧化相比较。自由基生成分析可应用于估计如乳类或肉类等热敏食品产品中的天然抗氧化物的功效。通过观测，加速的检测和标准货架期的氧化参数之间得到了很好的相关性。成功地比较几种抗氧化物的功效，并对这些热敏食品基质的货架期进行预测是可能的。
CHAPTER 17
2 练习：汉译英参考答案
1)Coffee cherries were harvested at full maturity and treated in 50 green beans
per tree separately. The green beans were depulped using the wet processing method. After desiccation by silicagel, the beans were frozen in liquid nitrogen for 2 min before crushing in a ball mill. The fine powder was split into six samples; three were used to estimate water content and the other three underwent further analysis.
2)The estimation of total polyphenols and catechins was carried out in green tea
leaves. The ethanol extract of tea shoots was used for determination of total polyphenols and catechins. Total polyphenols were estimated by using Folin phenol Ciocalteu reagent in the presence of sodium carbonate. The absorbance of blue colour developed was measured at 700 nm. Total catechin was estimated using acidified vanillin reagent and the absorbance was measured at 500 nm. Catechin was used as standard. Total polyphenols and catechins were expressed as % on the basis of dry matter. Catechin fractions in
【免费下载】食品专业英语教案professional communication
Lesson11 Professional Communication 1、Resume A resume is a brief summary of the details of a person’s life that are of interest to fellow professionals. It can make or break you in your search for a job or in application for an admission to a university. A strong resume may be the sole difference in getting a call for an interview. An effective resume may win you a job interview.1.1Q: What should be included in a resume?A: Almost every resume should include sections about objective, education, work experience, publications, personality.(1) Objective ：You should offer your goal of acquiring a certain position.(2) Education: Stress your high marks here. Remember to include any training related to the position you are applying. (3) Work experience: make certain you include your part-time job and summer employment you had during your college years in this section.(4) Personal: you should tell the employer about yourself. Share the information about what you like to do in your free time. This information offers areas the employer can talk about and lighten the interview.1.2如何写英文简历英文简历的格式结构包括页眉部分、教育背景、工作经历和个人资料四部分。1.2.1页眉部分 1）名字， 名字有7种写法：例如“李扬”： 1) Yang LI 2) YANG LI 3) Yang Li 4) Yang Li 5) Li, Yang 6) Li Yang 7) LI Yang 2）地址 北京以后要写中国，但不必用PRC 等，因为用 China 简单清楚。邮编的标准写法是放在省市名与国名之间， 起码放在China 之前，因为是中国境内的邮编。 、管路敷设技术通过管线敷设技术，不仅可以解决吊顶层配置不规范问题，而且可保障各类管路习题到位。在管路敷设过程中，要加强看护关于管路高中资料试卷连接管口处理高中资料试卷弯扁度固定盒位置保护层防腐跨接地线弯曲半径标高等，要求技术交底。管线敷设技术中包含线槽、管架等多项方式，为解决高中语文电气课件中管壁薄、接口不严等问题，合理利用管线敷设技术。线缆敷设原则：在分线盒处，当不同电压回路交叉时，应采用金属隔板进行隔开处理；同一线槽内，强电回路须同时切断习题电源，线缆敷设完毕，要进行检查和检测处理。、电气课件中调试对全部高中资料试卷电气设备，在安装过程中以及安装结束后进行高中资料试卷调整试验；通电检查所有设备高中资料试卷相互作用与相互关系，根据生产工艺高中资料试卷要求，对电气设备进行空载与带负荷下高中资料试卷调控试验；对设备进行调整使其在正常工况下与过度工作下都可以正常工作；对于继电保护进行整核对定值，审核与校对图纸，编写复杂设备与装置高中资料试卷调试方案，编写重要设备高中资料试卷试验方案以及系统启动方案；对整套启动过程中高中资料试卷电气设备进行调试工作并且进行过关运行高中资料试卷技术指导。对于调试过程中高中资料试卷技术问题，作为调试人员，需要在事前掌握图纸资料、设备制造厂家出具高中资料试卷试验报告与相关技术资料，并且了解现场设备高中资料试卷布置情况与有关高中资料试卷电气系统接线等情况，然后根据规范与规程规定，制定设备调试高中资料试卷方案。、电气设备调试高中资料试卷技术电力保护装置调试技术，电力保护高中资料试卷配置技术是指机组在进行继电保护高中资料试卷总体配置时，需要在最大限度内来确保机组高中资料试卷安全，并且尽可能地缩小故障高中资料试卷破坏范围，或者对某些异常高中资料试卷工况进行自动处理，尤其要避免错误高中资料试卷保护装置动作，并且拒绝动作，来避免不必要高中资料试卷突然停机。因此，电力高中资料试卷保护装置调试技术，要求电力保护装置做到准确灵活。对于差动保护装置高中资料试卷调试技术是指发电机一变压器组在发生内部故障时，需要进行外部电源高中资料试卷切除从而采用高中资料试卷主要保护装置。
(完整版)食品专业英语词汇
食品专业英语常用词汇 海南大学食品学院编 2007.09.26 化学名词中常用的数目词头 1/2 hemi, semi 19 nonadeca 1 mono, uni 20 eicosa 2 di, bi, bis 21 heneicosa 3 tri, ter 22 docosa 4 tetra, quadri 23 tricosa 5 penta,quinqui,quinque 24 tetracosa 6 hexa, sexi 25 pentacosa 7 hepta, septi 26 hexocosa 8 octa 27 heptacosa 9 ennea, nona 28 octacosa 10 deca 29 nonacosa 11 undeca, hendeca 30 triaconta 12 dodeca 31 hentriaconta 13 trideca 40 tetraconta 14 tetradeca 50 pentaconta 15 pentadeca 60 hexacoonta 16 hexadeca 70 heptaconta 17 heptadeca 80 octaconta 18 octadeca 90 enneaconta 1、词头 mono- 一uni- 一bi- 二di- 二tri- 三tertio- 三tertrial- 三tetra- 四quart- 四penta- 五hexa- 六hepta- 七octa- 八nona- 九deca- 十undeca- 十一dodeca- 十二trideca- 十三tetradeca- 十四pentadeca- 十五hexadeca- 十六Heptadeca- 十七Octadeca- 十八Nonadeca- 十九Arachidic- 二十Methyl- 甲基Ethyl- 乙基Propyl- 丙基
天津农学院食品专业英语期末试题答案a卷
1. 转基因生物: genetically modified organism 2. 世界卫生组织: world health organization 3.(联合国）粮农组织:food and agricultuer organization 4. 甘氨酸:glycine 5.乳酸杆菌：lactobacillus 6.脂肪酸：fatty acid 7.底物：substrate 8.固定化酶：immobilized enzymes9.厌氧发酵：anaerobic fermentation10.氨水：ammonia 1. glycerol: 甘油2. molasses：糖蜜3. fructose：果糖4. hydrolyze: 水解 5. carboxyl：羧基 6. maltose：麦芽糖 7. invertase：转化酶 8. tenderizer：嫩化剂 9. maltotriose：麦芽三糖10. lipases：脂肪酶 1. 我们需要大约50种化学营养成分维持身体健康：水、碳水化合物、脂肪、蛋白质、13种维生素、17矿物质、几种纤维素和一些微量其它成分。大量营养成分包括碳水化合物、脂肪、蛋白质和水是我们每日大量消费的提供给我们身体足够的能量。这些营养物质中的每种成分都含有碳、氢、氧成分，蛋白质中还含有氮成分。碳、氢、氧的比率决定着所含的热量。我们需要微量包括矿质元素合微生素成分较少。除了矿质元素和水以外所有的营养成分归类为有机化合物因为都含有碳元素。 2.蛋白酶和脂肪酶用于水解皮革内皮中的蛋白质和脂肪成分。这是皮革加工中必需的一步。蛋白酶也经常用于肉类的嫩化，因为能够将肉类中的硬质蛋白质的成分水解软化。 微生物酶制剂已经用于衣物纤维的出渍处理。许多衣物上的污渍是由蛋白质、脂肪以及碳水化合物成分，渗透在不纤维的中间。在合适的条件下通过合适的生物酶制剂可以去除隐藏在布里的污渍。（如果是大的污渍可能酶制剂处理效果也不一定好。不是所有的污渍都能被酶制剂处理掉。另外，有些含有酶制剂的去污剂在抗过敏方面得到很大进展。 1.根据生产工艺和产品凝固的特性，酸奶分为凝固型和搅拌型两种主要类型。Depending on the system of manufacture and the nature of coagulum, yogurts may be classified as being of two main types, set and stirred. 2. 油炸时要用质量好的油脂，并采用不锈钢或其他惰性材料来做容器以避免造成污染。It’s important that good-quality fat is used for frying and that equipment of stainless steel or some other inert metal is used to avoid any possibility of contamination. 3蛋白质错综复杂、多种多样的大分子物质，是食物必须氨基酸和非必须氨基酸的来源。Proteins are molecules of great size，complexity，and diversity. They are the source of dietary amino acids，both essential and nonessential.
食品专业英语词汇1
A Acid n. 酸，酸性物质，adj. 酸的，酸性的accumulator n.储能器 acetylene n. 乙炔，电气石 acidity n.酸性，酸度 addition n.增加，加法，附加物aconitine n.乌头碱 adsorbent n.吸附剂adj.吸附的adenine n.腺嘌呤 adhesive n.粘合剂adj.有粘性的，难忘的adsorb v.吸附 adulteration n.搀杂，次品 alanine n.丙氨酸 alcohol n.酒精，醇 aldehyde n.乙醛，醛 alkane n. [化]烷属烃，链烷 alkene n.烯烃 alkyl n. 烷基adj.含有烷基的 allotrope n.同素异形体 alloy n.合金vt.使成合金，降低 alter v.改变,变更 amide n.酰胺(含-CONH2基)，氨基化合物amine n. 胺，胺类 ammonia n.氨 antifreeze n.防冻液，防冻剂 antiseptic n.抗菌剂，防腐剂 apparatus n.器官，仪器，装置 apparent adj.透明的，表面上的 arene n.芳烃，风化粗砂 aromatics n.芳香烃，芳族植物，芳香剂 B bacteria n.（复数）细菌 base n.碱 basicity n.碱度;碱性 be composed of 由……组成 beaker n.烧杯，大杯的量 benzene ring 苯环 benzene n.苯 bitumen n.沥青，柏油 bleach v.漂白n.漂白剂 brine [brain] n.盐水，海水 brittle adj.脆的，易碎的 bromide n.溴化物，成词滥调，讨厌的人bubble n.泡，气泡adj.气泡，冒泡
大学生职业生涯规划书范文(英语专业)
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食品专业英语(附翻译)
Effect of frying in different culinary fats on the fatty acid composition of silver carp 油炸不同烹饪脂肪对鲢鱼脂肪酸组 成的影响 姓名: 何毅 学号: 110107904 班级:食工1105班 完成日期: 2013/11/9 DOI: 10.1002/fsn3.40食品科学与营养网页292–297，2013 年7 月
关键字： ?脂肪酸组成； ?煎炸； ?油； ?鲢鱼 摘要 四种不同的油炒的影响(葵花籽油、大豆油、橄榄油、玉米油) 对鲢鱼脂肪酸的组成的 影响进行了评估。油炸后在所有评价样品的水分含量降低的鱼片脂肪含量增加。意思是饱和脂肪酸(SFA)、单不饱和脂肪酸(MUFA)、多不饱和脂肪酸（PUFA），∑ω3和∑ω6含量的原 料鱼分别是26.1 ± 0.5、52.1 ± 1.1，15.1 ± 0.6，8.9 ± 0.1 和6.1 ± 0.4%。煎炸导致脂肪酸鲢鱼脂质和油炸用的脂肪之间的交换。作为一个相互作用的结果，MUFA，PUFA，∑ω6，和PUFA / SFA的比例样品炒向日葵，大豆和玉米油，显着增加，而大量的SFA下降。煎炸了∑ω3/ω6比消极影响但橄榄油煎样品中的减少是其他样品之间最小。除了在大豆油中长链ω3-多不饱和脂肪酸含量的样品由油炸不受影响。 简介 海鲜是最丰富的ω3来源-长-多不饱和脂肪酸(LC-PUFA)，主要为二十碳五烯酸(EPA，20:5ω3) 和二十二碳六烯酸(DHA，22:6ω3) 链。EPA和DHA的出现在个体发育中起着关键的作用，尤其是神经系统的发育、功能和心血管系统、免疫系统（Lauritzenet al. 2001年）的 运作。ω3和ω6多不饱和脂肪酸（PUFA）被认为是必不可少的，但由于他们不能在人体内 合成，它们必须通过饮食获得(Mahan 和Escott-Stump2005)。 水产养殖是实现发展中国家像伊朗人民的营养目标的手段之一。鲢鱼支持伊朗淡水渔业，是包括派遣内陆水产品总产量的58%左右的最重要物种。鲢鱼(鲢) 广泛应用于复合鱼文化，由于它的快速增长和抗应激、疾病和粗率的搬运。这一物种的消费对人类的营养尤其是在伊朗极为重要。 鱼通常是由伊朗人常见的食用油炸的形式。煎炸，特别深层脂肪油炸在过去的六年期间已成为最受欢迎的食物制备技术。原因是制备甚至对经验丰富更少的厨师是容易的，过程是快速的，和成品是非常美味(Gere 1982)。 复杂化学和物理所发生的变化过程中感官失败、营养价值下降和形成的化合物对健康产生不利影响的热操作结果。
食品专业英语论文
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大学英语专业学习计划
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和其它形式的材料可以帮助揭示单词内在的规律。再次是对语言基础知识的积累。多读些关于语言学习的书和杂志，报刊。如各种简装本的名著，新兴词语汇集，英语学习，二十一世纪报等，它们可以提高对语言的感性认识，增强语感，而另一个非常实用但却容易被忽略的材料是像新概念这样的经典教材，语言准确，句型精美，通过精听，模仿，背诵这三个步骤可以在短时内提高语言基础。 大二： 如果还没有完成如语音表达标准，词汇捕捉敏锐这样的对语言表层现象的掌握，那么这一年要做的事情就显得很多。除了对上述能力的加强外，这个时期对语法的把握也是比较重要的事情。不要相信他人的观点：语法不再重要，没有语法也可以交流。这样的观点看起来是十分荒谬的。英语语言高度的逻辑性就体现在其精准的语法结构上。中西方思维逻辑的判别在这里也可以窥见一斑。阅读专业的语法教材或者参加语法培训都是可取的。在第二个学期，我的学习重点会转向英语专业四级考试。但经过上面三个学期的积累和第四学期大量做题实战加之权威书籍的指点想必我一次性通过的比例应该不小。 大三： 无论是什么专业的同学在这时都应该提早做前途归化。考不考研，考什么研是英语专业学习一直疑问的问题。但不
食品专业英语词汇
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食品专业英语复习资料
旗开得胜一按课文选择合适答案 T he sugar we know best is table sugar, also called . a) maltose b) ribose c) lactose d) sucose If you combine galactose and glucose, you get . a) sucrose b) starch c) lactose d) maltose Plants make carbohydrates through the process of . a) condensation b) nutrition c) respiration d) photosynthesis On ly about 30% of adults can digest . a) sucrose b) starch c) lactose d) fructose 1
旗开得胜 Leafy vegetables, whole grains, beans, and unpeeled apples are good sources of . a) carbohydrates b) protein c) sugar d) fiber Carbohydrates are chemical compounds made of . a) hydrogen, nitrogen, oxygen b) oxygen, hydrogen, carbon c) nitrogen, carbon, oxygen d) carbon, hydrogen, nitrogen regulates how much glucose is in your blood. a) cellulose b) insulin c) fructose d) glycogen Sucrose is a . a) complex carbohydrate b) monosaccharide c) disaccharide d) polysaccharide 1
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中文学科、专业名称英文学科、专业名称哲学Philosophy 哲学Philosophy 马克思主义哲学Philosophy of Marxism xx 哲学Chinese Philosophy xx 哲学Foreign Philosophies 逻辑学Logic 伦理学Ethics 美学Aesthetics 宗教学Science of Religion 科学技术哲学Philosophy of Science and Technology 经济学Economics 理论经济学Theoretical Economics 政治经济学Political Economy 经济思想史History of Economic Thought 经济史History of Economic
西方经济学Western Economics 世界经济World Economics 人口、资源与环境经济学Population, Resources and Environmental Economics 应用经济学Applied Economics 国民经济学National Economics 区域经济学Regional Economics 财政学(含税收学) Public Finance (including Taxation) 金融学(含保险学) Finance (including Insurance) 产业经济学Industrial Economics 国际贸易学International Trade 劳动经济学Labor Economics 统计学Statistics 数量经济学Quantitative Economics 中文学科、专业名称英文学科、专业名称 国防经济学National Defense Economics
食品专业英语答案
答案 CHAPTER 4 3 练习： A. 用括号内的词将汉语译成英语: 1)The research about this enzyme can be traced back to 1970s. 2)Recently, the use of reproducible resource has reached new heights. 3)Vinegar could play on the taste buds. 4)Pay attention to the harmony of appearance, smell, taste, texture when confecting the beverage. B. 根据课文判断下列陈述是否正确： 1)T 2)T 3)T 4) F 5) F 6)T CHAPTER 5 4练习： 1)用表内提供的词组合成句子，描述图中勺的相对位置： Seven spoons are symmetrically and evenly spaced. Perforated spoon with black hand is at the far left and goes to the left of perforated spoon with stainless steel
hand. Slotted spoons with black hand is next to perforated spoon with stainless steel hand on the right and goes to the left of slotted spoon with stainless steel hand. Three-cornered stirring spoon is next to slotted spoon with stainless steel hand on the right and goes to the left of solid spoons with black hand. Solid spoons with stainless steel hand is at the far right. 2) 根据Fig 5-3 描述其余不同用具相对于球形切割器Ball cutter 的位置 One ball cutter is placed horizontally below the center of the place, and a straight spatula goes to the top-left of it. Next to the straight spatula on the right is a cook’s fork. In front of the straight spatula is an offset spatula. A pie server is on the right of the offset spatula and in front of the cook’s fork. CHAPTER 6 3 练习： A．用建议的词进行汉译英 1)Make the eye level even with the bottom of meniscus inside the tube. 2)The electronic scales should be placed where they set level and where they receive a minimum amount of jarring. 3)Use this method to analyze the arginine through HPLC, the linearity range is from 0.5 μg to 10 μg. 4)Portion 100 ounce flour into 5 fractions. 5)The column is 2 inch in diameter and 10 inch in highness. B. 用表内的词填空
大学各专业名称英文翻译——理科SCIENCE
大学各专业名称英文翻译——理科SCIENCE 理科 SCIENCE 课程中文名称课程英文名称 矩阵分析 Matrix Analysis 面向对象程序设计方法 Design Methods of Object oriented Program 李代数 Lie Algebra 代数图论 Algebraic Graph Theory 代数几何（I） Algebraic Geometry（I） 泛函分析 Functional Analysis 论文选读 Study on Selected Papers Hoof代数 Hoof Algebra 基础代数 Fundamental Algebra 交换代数 Commutative Algebra 代数几何 Algebraic Geometry Hoof代数与代数群量子群 Hoof Algebra , Algebraic Group and Qua numb G roup 量子群表示 Representation of Quantum Groups 网络算法与复杂性 Network Algorithms and Complexity 组合数学 Combinatorial Mathematics 代数学 Algebra
半群理论 Semigroup Theory 计算机图形学 Computer Graphics 图的对称性 Graph Symmetry 代数拓扑 Algebraic Topology 代数几何（II） Algebraic Geometry（II） 微分几何 Differential Geometry 多复变函数 Analytic Functions of Several Complex Varian les 代数曲面 Algebraic Surfaces 高维代数簇 Algebraic Varieties of Higher Dimension 数理方程 Mathematics and Physical Equation 偏微分方程近代方法 The Recent Methods of Partial Differential Equatio ns 激波理论 The Theory of Shock Waves 非线性双曲型守恒律解的存在性 The Existence of Solutions for Non-linea r Hyperbolic Conservation Laws 粘性守恒律解的稳定性 Stability of Solutions for Viscous Conservation Laws 微分方程数值解 Numerical Methods for Differential Equations 小波理论与应用 Wavelet Theory and Application 非线性方程组的数值解法 Numerical Methods for No-linear System s of Eq uations 网络算法与复杂性 Network Algorithms and Complexity Graph Theory 60