食品专业英语答案(许学书)
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 g to
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10 μg.
4)Portion 100 ounce flour into 5 fractions.
5)The column is 2 inch in diameter and 10 inch in highness.
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.
227
2) Mach these stems and affixes with their meanings
Chapter 8
3 练习：
228
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.
229
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。
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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 “probiotic s ” 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
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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
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
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CHAPTER 13
3 练习：
A.
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
4)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：
233
1)T
2)T
3) F
4) F
5) F
6)T
7)T
8)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 sucrose were discovered to be the major sugars in all parts of jackfruit, except 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,
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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 sucrose were found to be the major sugars in all parts of jackfruit, except 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.
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
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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 green leaves was analysed by reverse phase HPLC system. Column used for analysis was Luna 5lM Phenyl Hexyl. Certified flavanols procured from Sigma-Aldrich, USA were used as reference standards.
3)Catechin fractions was analyzed with High performance liquid chromatography. 2 g of dried
green tea leaf was extracted with 10 ml of 70% methanol at 70 ?C for 10min. The extract was centrifuged at 6000 rpm for 10 min and the supernatant was collected and was made up to 10 ml with 70% methanol. The extract was then filtered through a 0.2 μ Millipore filter and was ready for injection into HPLC. The chromatographic conditions were as follows: injection volume: 10 μl; column temperature: 35 ?C; Mobile phase –solventA: acetonitrile/acetic acid/water (18:4:178, v/v); solventB: acetonitrile/water (160:40, v/v); flow rate: 1 ml/ min.
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中国食物的英文翻译
中国美食小吃的中英文翻译对照 中式早點 烧饼Clay oven rolls 油条Fried bread stick 韭菜盒Fried leek dumplings 水饺Boiled dumplings 蒸饺Steamed dumplings 馒头Steamed buns 割包Steamed sandwich 饭团Rice and vegetable roll 蛋饼Egg cakes 皮蛋100-year egg 咸鸭蛋Salted duck egg 豆浆Soybean milk 饭类 稀饭Rice porridge 白饭Plain white rice 油饭Glutinous oil rice
糯米饭Glutinous rice 卤肉饭Braised pork rice 蛋炒饭Fried rice with egg 地瓜粥Sweet potato congee 面类 馄饨面Wonton & noodles 刀削面Sliced noodles 麻辣面Spicy hot noodles 麻酱面Sesame paste noodles 鴨肉面Duck with noodles 鱔魚面Eel noodles 乌龙面Seafood noodles 榨菜肉丝面Pork , pickled mustard green noodles 牡蛎细面Oyster thin noodles 板条Flat noodles 米粉Rice noodles 炒米粉Fried rice noodles 冬粉Green bean noodle 汤类
鱼丸汤Fish ball soup 貢丸汤Meat ball soup 蛋花汤Egg & vegetable soup 蛤蜊汤Clams soup 牡蛎汤Oyster soup 紫菜汤Seaweed soup 酸辣汤Sweet & sour soup 馄饨汤Wonton soup 猪肠汤Pork intestine soup 肉羹汤Pork thick soup 鱿鱼汤Squid soup 花枝羹Squid thick soup 甜点 爱玉Vegetarian gelatin 糖葫芦Tomatoes on sticks 长寿桃Longevity Peaches 芝麻球Glutinous rice sesame balls 麻花Hemp flowers 双胞胎Horse hooves
【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.
新 全 汽车专业英语期末试卷
汽车专业英语期末试卷 (100分） 一选择题（10分） 1 It does not only have economic effects but also provide C job opportunities A numerous B difficult to count C countless D a lot of 2 the electrical system contains battery light generator, engine ignition .lighting circuit, and various B that control their use A the socket B switches C the charger D battery 3 suspension is the term given to the system of springs . Shock absorbers and B that connects a vehicle to its wheels . A contact B linkages C meet D thing of 4 A solid axle designs utilize springs to soften their inherent harsh ride characteristics , they still bump along like a brick out house. A even though B even if C although D since
5 the frame A two straight pressed steel members, five cross members , the front axle , the rear axle and four wheels A consists of B be made up of C include D reason 二把下面的表达式转化为中文或英文（20分） 1 邮车 mail van 6 sedan 轿车 2 赛车 racing car 7 bumper 保险杠 3 救护车 ambulance 8 lamp 灯 4 越野车 off -road vehicles 9 tire 轮胎 5 洒水车 sprinkler 10 hood 发动机罩 三把下面的简写正确搭配（10分） FWD electrical suspension control system TD Four -wheel drive AT anti -lock brake system ABS turbo diesel ESCS automatic transmission 四写出下面单词的全称及意思 (10分） 1 SUV 运动型多功能用车 sports utility vehicle
几乎所有食物的英语翻译
几乎所有食物的英文翻译 水果类（fruits）： 西红柿tomato；菠萝pineapple；西瓜watermelon；香蕉banana；柚子shaddock（pomelo）；橙子orange；苹果apple；柠檬lemon；樱桃cherry；桃子peach；梨pear；枣Chinese date （去核枣pitted date）；椰子coconut；草莓strawberry；树莓raspberry；蓝莓blueberry；黑莓blackberry；葡萄grape；甘蔗sugar cane；芒果mango；木瓜pawpaw或者papaya；杏子apricot；油桃nectarine；柿子persimmon；石榴pomegranate；榴莲jackfruit；槟榔果areca nut；西班牙产苦橙bitter orange；猕猴桃kiwi fruit or Chinese gooseberry；金橘cumquat；蟠桃flat peach；荔枝litchi；青梅greengage；山楂果haw；水蜜桃honey peach；香瓜、甜瓜musk melon；李子plum；杨梅waxberry red bayberry；桂圆longan；沙果crab apple；杨桃starfruit；枇杷loquat；柑橘tangerine；莲雾wax-apple；番石榴guava 肉、蔬菜类（livestock家畜）： 南瓜（倭瓜）pumpkin cushaw；甜玉米Sweet corn；牛肉beef；猪肉pork；羊肉mutton；羔羊肉lamb；鸡肉chicken；生菜、莴苣lettuce；白菜Chinese cabbage（celery cabbage）；甘蓝、卷心菜cabbage；萝卜radish；胡萝卜carrot；韭菜leek；木耳agarics；豌豆pea；马铃薯（土豆）potato；黄瓜cucumber；苦瓜balsam pear；秋葵okra；洋葱onion；芹菜celery；芹菜杆celery sticks；地瓜sweet potato；蘑菇mushroom；橄榄olive；菠菜spinach；冬瓜（Chinese）wax gourd；莲藕lotus root；紫菜laver；油菜cole rape；茄子eggplant；香菜caraway；枇杷loquat；青椒green pepper；四季豆、青刀豆garden bean；银耳silvery fungi；腱子肉tendon；肘子pork joint；茴香fennel（茴香油fennel oil 药用）；鲤鱼carp；咸猪肉bacon；金针蘑needle mushroom；扁豆lentil；槟榔areca；牛蒡great burdock；水萝卜summer radish；竹笋bamboo shoot；艾蒿Chinese mugwort；绿豆mung bean；毛豆green soy bean；瘦肉lean meat；肥肉speck；黄花菜day lily（day lily bud）；豆芽菜bean sprout；丝瓜towel gourd (注：在美国丝瓜或用来做丝瓜茎loofah洗澡的，不是食用的) 海鲜类（sea food）： 虾仁Peeled Prawns；龙虾lobster；小龙虾crayfish；蟹crab；蟹足crab claws；小虾shrimp；对虾、大虾prawn；（烤）鱿鱼（toast）squid；海参sea cucumber；扇贝scallop；鲍鱼sea-ear abalone；小贝肉cockles；牡蛎oyster；鱼鳞scale；海蜇jellyfish；鳖、海龟turtle；蚬、蛤clam；鲅鱼culter；鲳鱼butterfish；虾籽shrimp egg；鲢鱼、银鲤鱼chub silver carp；黄花鱼yellow croaker 调料类（seasonings）： 醋vinegar 酱油soy 盐salt 加碘盐iodized salt 糖sugar 白糖refined sugar 酱soy sauce 沙拉salad 辣椒hot（red）pepper 胡椒（black）pepper 花椒wild pepper Chinese prickly ash powder 色拉油salad oil 调料fixing sauce seasoning 砂糖granulated sugar 红糖brown sugar 冰糖
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
《汽车专业英语》期末试卷附答案第2套
2、The modern automatic transmission is by far the most complicated mechanical component in today’s automobile. 3、Torque that is produced at the end of the crankshaft by the engine must be transmitted to the driving wheels. 4、A double overhead cam engine has two cams per head. So in-line engines have two cams, and V-type engines have four. 5、所以冷却系统的另一个重要作用是让发动机尽快的升温，并保持在稳定的温度范围内。 .
三、Answer the following questions in English. (3×5’) 1、Why do we need the cooling system in an IEC （内燃机）? 2、What is the function of the braking system? 3、What ’s the displacement of an engine? 四、 Choose the right answer. (5×2’) 1、What do almost all cars use to convert gasoline into motion? A. one-stroke combustion cycle B. two-stroke combustion cycle C. three-stroke combustion cycle D. four-stroke combustion cycle 2、A car uses a four-stroke engine. The four strokes are . A. intake, compression, ignition and exhaust B. injection, rotation, ignition and exhaust C. injection, carburetion, rotation and exhaust 3、What is the core of a car ’s engine?
各类食品的英文翻译
麻油鸡汤：sesame chicken soup 排骨酥汤：spareribs soup 榨菜肉丝汤：Szechuan cabbage & pork soup 蛇羹(汤)：snake soup 甜点 爱玉：vegetarian gelatin 糖葫芦：tomatoes on stick 芝麻球：glutinous rice sesame ball 长寿桃：longevity peach 麻花：hemp flower 双胞胎：horse hooves 杏仁豆腐：almond tofu 豆花：uncongealed tofu 点心 小笼包：small steamed bun 豆沙包：smashed (red) bean bun 水饺：boiled dumpling 蒸饺：steamed dumpling 水晶饺：pyramid dumpling 年糕：new- years hard rice cake 元宵：full- moon dumpling (glutinous rice ball) 月饼：moon cake 茶叶蛋：boiled egg in tea 咸鸭蛋：salted duck egg 皮蛋：preserved egg (100-year egg) 凤梨酥：pineapple cake 锅贴：fried dumpling 蚵仔煎：oyster omelet 油豆腐：oily tofu (bean- curd) 臭豆腐：stinky tofu 甜不辣：tenpura 虾球：shrimp ball 春卷：spring roll 鸡卷：chicken roll 碗糕：salty rice pudding 筒仔米糕：rice tube pudding 红豆糕：red bean cake 萝卜糕：fried white radish cake 绿豆糕：bean paste cake 猪血糕：pork blood cake 芋头糕：taro cake 糯米糕：glutinous rice cake 肉圆：Taiwanese meatball (rice-meat dumpling) 当归鸭：angelica duck 加工食品 牛肉乾：dried beef 豆乾：dried tofu 冬菜：spiced cabbage 肉脯：fried pork crisps 肉松：crushed dried pork 面筋：flour gluten 豆瓣酱：broad bean paste 辣椒酱：chili sauce 泡菜：pickled vegetables (pickles) 榨菜：pickled mustard root 香肠：pork sausage 豆腐乳：preserved bean-curd (bean-curd cheese) 酱瓜：pickled cucumber 酱姜：soy-preserved ginger 萝卜乾：dried turnip 肉类及海鲜： 猪肉pork 猪排chop 五花肉streaky pork/marbled beef 肥肉fatty meat 瘦肉lean meat 前腿fore leg
食品专业英语词汇
食品专业英语 化学品/农药残留物检测系统- Chemical/pesticide residue testing; 外界污染源勘测仪器- Detection of foreign contaminating objects; 实验室设备和传感器- Laboratory equipment and sensors; 射线杀菌和巴氏杀菌消毒技术- Irradiation sterilization and pasteurization technology; 超高温杀菌设备- Over-temperature sterilization equipment; 冷冻速冻设备- Freezing and deep freezing equipment; 超临界萃取设备- Over-critical extraction equipment; 膜分离设备- Velum seperation equipment; 分子蒸馏设备- Molecule distillation equipment; 无菌（真空）包装设备- Vacuum packaging equipment; 化学品分析仪器- Chemical analyzers; 食品成分分析仪器- Constituent analyzers; 过滤设备- Filtration equipment; 食品预处理设备- Food preparation equipment; 湿度控制仪器- Humidity control equipment; 食品配料分析仪器- Ingredient analyzers; 污染控制设备- Pollution control equipment; 离析器- Separators; 饮业清洁设备- Catering sanitizers; 温度纪录仪器- Temperature recording equipment; 检测设备- Testing equipment; 废物处理设备- Waste disposal equipment; 水质量分析和控制设备- Water quality analysis and control equipment; 气相／液相色谱仪- Gas/Liquid chromatogram apparatus. 溶剂- Solvents; 餐饮业厨房用地板- Kitchen flooring for catering; 手套- Gloves; 清洁剂- Cleanser; 试纸、试剂- Test paper and reagent. 审核和认证服务- Auditing and certification; 数据库和软件服务- Databanks and software on regulatory issues; 实验室食品分析服务- Food analysis laboratory services; 咨询服务- Consulting services; 食品质量控制管理服务- Food quality control management services; 食品安全管理服务- Food safety management services; 食品卫生管理服务- Food hygiene management services; HACCP和BRC培训服务- HACCP & BRC training services; 微生物检测和认证服务- Microbiology testing and identification services; 专家咨询服务- Regulatory experts services; 食品安全保障技术- Food safety guarantee technology; 生物工程技术- Biology engineering technology 食品安全Food Safety 食品防御安全Food Security EEC serial No. 欧共体（食品添加剂）顺序号 EFEMA(European Food Emulsifer Manufacturers Association) 欧洲食品乳化剂制造者协会encapsulating agent for food additives and vitamins 食品添加剂和维生素用包囊剂
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
Discussion on functional foods of dietary fiber 班级:10食品营养与检测姓名：李勇学号：201011060113 Abstract: human society entering the 21st century, significantly improve people's living standard, increasingly fine diet, increased attention to health, a part of as a function of dietary fiber in foods, whose physiological function has been a hot food area of research, side by side as one of the functional components of health food. Function of dietary fiber in the field of nutrition is of great concern, will no doubt greater application in healthy eating and playing an important role. Key words: dietary fiber physical health functional food development Text: nutrition of dietary fiber by 1970 the term did not appear in, is a complex mixture of collectively, is a generally difficult to digest food and nutrients. Furthermore, dietary fiber known as following the water, protein, fat, fresh water outside the compounds, minerals, cellulose "seventh nutrients". Mainly from plant cell walls containing cellulose, hemicellulose, pectin and lignin resin, A. Structure and characteristics of main components of dietary fiber 1, cellulose cellulose cannot be human intestinal enzymes of the digestive tract. Cellulose is hydrophilic, role in intestinal absorption of moisture. 2, hemicellulose: hemicellulose in the human large intestine than the susceptible bacteria cellulose decomposition. It has the combination of ion. Some ingredients are soluble in the hemicellulose. Most of them are not soluble hemicellulose and its physiological role is also played. 3, pectin: pectin is an amorphous substance, present in fruits and vegetables in the soft tissue, can be dissolved in hot aqueous solution, acid formation of colloidal of heating in aqueous solution. Pectin also has the ability to combine with interest. 4, gum: gum chemical structure due to different sources and there are differences. Main ingredient is half lying using glyoxylic acid, lactic acid, polysaccharide formed Arab glucose and mannose, it can be dispersed in wate 5, wood quality: lignin is not a polysaccharide material, polymers of propylene phenyl class, with complex three dimensional structures. Because lignin is difficult to separate from the cellulose in the cell walls, which include the lignin component of dietary fiber. People and animals can't digest. Victoria is a human intestinal digestion and absorption resistance, and in the human large intestine part or all of the
汽车专业英语大纲
汽车专业英语大纲 Company number：【0089WT-8898YT-W8CCB-BUUT-202108】
《汽车专业英语》课程标准 学时/学分： 32/2 课程类型：理论课程（A类） 适用专业：汽车电子技术专业 课程所属系部：汽车工程系 批准日期：2014年5月 一、制定依据与课程定位 （一）制定依据 本课程标准是依据汽车检测与维修技术、汽车制造与装配技术、需要制定。 （二）课程定位 《汽车专业英语》这门课程是汽车专业的一门专业选修课程，旨在使学生掌握汽车专业常用的英语词汇。 通过本课程的学习，培养学生在汽车专业领域具有的一定的英语阅读能力和翻译能力，以便学生更好的直接从外文资料中获取新的知识和信息。 二、课程教学目标 《汽车专业英语》是三年制高职汽车检测与维修技术、汽车制造与装配技术、的专业选修课程。其任务是使学生一方面可以巩固已掌握的词汇和语法知识，另一方面扩大专业词汇量，提高学生对汽车专业英文文献的阅读能力。通过教学应使学生获得初步具备专业英语翻译能力和初步具备能够直接从外文资料中获取信息的能力。 （一）知识目标 1、掌握专业英语中的基本词汇和专有名词； 2、掌握专业英语中常用的语法和句型结构； 3、可以阅读有一定词汇量的专业英语文献。 （二）能力目标 通过对《汽车专业英语》的教学，力求向学生提供未来工作岗位所需要专业英语知识，培养学生在实际工作岗位上运用汽车专业英语的能力。
1、阐述“专业阅读”，内容力求反应汽车专业方面的最新知识，文章能展示当今汽车专业方面的最新技术，同时书中附带一些真实的现场照片。 2、阐述“专业术语”，帮助学生了解汽车各零部件的功能及应用，是学生进入企业后应用较多的内容。 3、阐述“试试您的动手能力”，以汽车故障诊断为主，列举大量贴近企业工作实际的实例。 4、阐述“交际会话”，选用贴近实际，贴近企业，贴近岗位的常用专业英语会话。 （三）素质目标 通过教学应使学生认识《汽车专业英语》学习的基本方法， 1、具备通过查阅资料等方法，通过自学获取知识和新技术的能力； 2、通过不同形式的探究活动、自主学习，体验科技发现和创造的历程，发展抽象思维和辨证逻辑思维。 3、养成严谨求实的科学态度以及质疑和独立思考的学习习惯。 4、使学生具备正确的价值观与评定事物的能力，具备一定的英文语言表达能力以及与人交往沟通的能力。 5、培养学生爱岗敬业、团结协作、吃苦耐劳的职业精神与创新设计的意识。 三、课程内容设计 （一）学时分配