Lesson 12 Food Safety
一、Six food safety issues
1.The label of foods are not normative. 包装类食品标签不规范
2、Food additives do not meet the standard requirements. 食品添加剂不符合标准规定
3、Some of the ingredients in foods do not meet requirements . 一些食品的成分含量不符合要求
4、Water injection meat still exists. 注水肉现象依然存在
5、Aquatic products fairly serious heavy metal over-standard.水产品重金属超标问题比较严重。
6、Some food health indicators failure. 一些食品的卫生不符合要求。
二、text
tox- or toxi-or toxo- poison 毒素
toxin : 毒素toxenzyme 毒酶
toxoid 变性毒素
toxic- or toxico- 毒物
toxicology 毒理学
toxicant 毒药，有毒的
carcin- or carcino- : tumor; 癌的
carcinogen 致癌物质
carcinoid 良性肿瘤
have a [no] right to (sth.) 有[没有]要求(某事物)的权利。
subject oneself to 蒙，受。
safrole n. [化学] 黄樟素
flavoring agent增香剂，香味料。
flavoring n. 调味品，佐料。
cereal grains 粮谷，谷粒
etc. et cetera, and others especially of the same kind.
In terms of 在……方面
lettuce n. 莴苣
lead 铅
Epidemiology
Foodborne diseases each year in US
Affects 1 in 4 Americans
76 million illnesses
325,000 hospitalizations
5,000 deaths
1,500 of those deaths caused by Salmonella, Listeria, and Toxoplasma
三、Biological Hazards in Food
Biological = Living Organisms
?In Meat and Poultry:
?Salmonella bacteria (poultry and eggs)
?Trichinella spiralis parasite (pork)
?On Fruits and Vegetables:
? E. coli bacteria (apple juice)
?Cyclospora parasite (raspberries)
?Hepatitis A virus (strawberries)
How can you prevent Biological Hazard to Foods
Prevention of microbes growing
Holding at low temperatures
Cooling quickly
Cooking helps to kill microbes
>165oF(73o C) for poultry and eggs
>155oF (68o C) for ground beef
>160oF (71o C) for pork
Campylobacteriosis
Sources
?Raw or undercooked poultry
?Non-chlorinated water
?Raw milk
?Infected animal or human feces
?Poultry, cattle, puppies, kittens, pet birds Clinical signs
?Diarrhea, abdominal cramps,
fever, nausea
?Duration: 2-5 days
Salmonellosis
?Gram negative bacteria
?Many serotypes can cause disease
?S.enteritidis and typhimurium
?41% of all human cases
?Most common species in U.S.
? 1.4 million cases annually
?580 deaths
Salmonellosis
?Sources
?Raw poultry and eggs
?Raw milk
?Raw beef
?Unwashed fruit, alfalfa sprouts
?Reptile pets: Snakes, turtles, lizards
?Signs
?Onset: 12-72 hours
?Diarrhea, fever, cramps
?Duration: 4-7 days
E. coli O157:H7
?Enterohemorrhagic Escherichia coli (EHEC) ?Surface proteins; toxin
?Sources
?Undercooked or raw hamburger; salami
?Alfalfa sprouts; lettuce
?Unpasteurized milk, apple juice or cider
?Well water
?Animals: Cattle, other mammals
?Signs
?Watery or bloody diarrhea, nausea, cramps
?Onset: 2-5 days
?Duration: 5-10 days
?Sequela
?Hemolytic Uremic Syndrome (HUS)
?Acute kidney failure in children
?Life threatening
Organisms
?Norwalk-like viruses
?Campylobacter
?Salmonella
? E. coli O157:H7
?Clostridium botulinum
?Shigella spp
?Toxoplasma
?Emerging organisms
Norwalk-like Viruses
?Norovirus; Caliciviridae family
?Most common foodborne agent
?23 million cases annually
?Sources
?Person-to-person
?Shed in human feces, vomitus
?Outbreaks in daycares, nursing homes, cruise ships
?Contaminated shellfish
四、Chemical Hazards in Food
Chemical hazard: a toxic substance that is produced naturally added intentionally or un-intentionally
?Naturally-occurring:
?Natural toxins (aflatoxins, marine toxins)
?Added intentionally:
?Antibiotics, preservatives
?Added non-intentionally:
?Cleaning agents, Pesticide Residues
五、Physical Hazards in Food
Physical hazard: a hard foreign object that can cause illness or injury
?Inherent to the food or ingredient
?Bone fragment, feathers
?Contaminant during processing
?Stones, rocks, dirt, fingernails
六、Prevention and Control
1. HACCP
?Hazard Analysis Critical Control Point
?To monitor and control production processes
?Identify food safety hazards and critical control points
?Production, processing and marketing
?Establish limits
?Monitor
?Applied to meat, poultry, and eggs
2.On Farm Strategies
?Testing and removal for Salmonella
?Serologic, fecal culture, hide culture ?Vaccinating
?Many serotypes
?Varying effectiveness
?Minimize rodents, wild birds
?Isolation of new animals
3.At the Slaughter Plant
?FSIS target organisms
?Salmonella and E. coli
?Control points
?Removal of internal organs
?Minimize contact between carcasses
?Proper movement through facilities
?Chilling
?Cooking processes (time, temperature)
4. Irradiation
?Used since 1986 for Trichina control in pork
?Gamma rays
?Poultry in 1990/1992
?Meat in 1997/1999
?Reduction of bacterial pathogens
?Kills living cells of organisms
?Damaged and cannot survive
?Identified with radura…..
?Does not affect taste quality
?Nutrients remain the same
?Handle foods appropriately afterwards
?Does not sterilize
?Contamination can still occur
5.At Home
?Drink pasteurized milk and juices
?Wash hands carefully and frequently
?After using the bathroom
?Changing infant’s diapers
?Cleaning up animal feces
?Wash hands before preparing food
?Wash raw fruits and vegetables before eating ?After contact with raw meat or poultry
?Wash hands, utensils and kitchen surfaces
?Hot soapy water
?Defrost meats in the refrigerator
?Cook beef/beef products thoroughly ?Internal temperature of 160oF
?Cook poultry and eggs thoroughly ?Internal temperature of 170-180oF
?Eat cooked food promptly
?Refrigerate leftovers within 2 hours after cooking ?Store in shallow containers
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。
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
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
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
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;
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
Lesson 12 Food Safety 一、Six food safety issues 1.The label of foods are not normative. 包装类食品标签不规范 2、Food additives do not meet the standard requirements. 食品添加剂不符合标准规定 3、Some of the ingredients in foods do not meet requirements . 一些食品的成分含量不符合要求 4、Water injection meat still exists. 注水肉现象依然存在 5、Aquatic products fairly serious heavy metal over-standard.水产品重金属超标问题比较严重。 6、Some food health indicators failure. 一些食品的卫生不符合要求。 二、text tox- or toxi-or toxo- poison 毒素 toxin : 毒素toxenzyme 毒酶 toxoid 变性毒素 toxic- or toxico- 毒物 toxicology 毒理学 toxicant 毒药，有毒的 carcin- or carcino- : tumor; 癌的 carcinogen 致癌物质 carcinoid 良性肿瘤 have a [no] right to (sth.) 有[没有]要求(某事物)的权利。 subject oneself to 蒙，受。 safrole n. [化学] 黄樟素 flavoring agent增香剂，香味料。 flavoring n. 调味品，佐料。 cereal grains 粮谷，谷粒 etc. et cetera, and others especially of the same kind. In terms of 在……方面 lettuce n. 莴苣 lead 铅 Epidemiology Foodborne diseases each year in US Affects 1 in 4 Americans 76 million illnesses 325,000 hospitalizations 5,000 deaths 1,500 of those deaths caused by Salmonella, Listeria, and Toxoplasma 三、Biological Hazards in Food Biological = Living Organisms ?In Meat and Poultry: ?Salmonella bacteria (poultry and eggs) ?Trichinella spiralis parasite (pork) ?On Fruits and Vegetables: ? E. coli bacteria (apple juice) ?Cyclospora parasite (raspberries) ?Hepatitis A virus (strawberries)
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
Lesson 9 1. Lipids are a family of naturally occurring compounds grouped together on the basis of their relative insolubility in water in nonpolar solvents. These are naturally occurring molecules that can be isolated from cells and tissues by extration using nonpolar organic solvents. 依据在水中的不溶解性和在非极性溶剂中的溶解性，脂肪以家族形式组成而自然出现的。这些天然存在的分子可以通过采用非极性有机溶剂萃取的方法，在细胞和组织中分离得到。 2. Saturated fats have a uniform shape that allows them to pack together in a crystal lattice. Unsaturated fats have double bonds that introduce kinks into the hydrocarbon chain making crystal formation more difficult. 饱和脂肪有一个均一一致的形状，这使得他它们能够在晶格中聚合起来。不饱和脂肪有双键能使烃链发生扭曲，从而使晶体的形成更加困难。 3. The most abundant lipid in olive oil is glyceryl trioleate, a trimester formed from glycerol and oleic acid, a mono-unsaturated fatty acid with a cis double bond in the middle of the C chain. 18 橄榄油里最丰富的脂质是三油酸甘油酯，是甘油和油酸，与一个单不饱和脂肪酸加上一个顺式双键在C18链的中间形成的一种三聚体。 4. Waxes are mixtures of esters of long chain carboxylic acids and long chain alcohols. The carboxylic acids usually have an even number of carbon atoms, ranging from 16 to 36, and the long chain alcohols also have an even number of carbon atoms, ranging from 24 to 36. 蜡是一种由长链羧酸和长链醇通过脂键组成的酯的混合物。长链羧酸通常由偶数个（16~36个）C原子组成，而长链醇也是由偶数个（24~36个）C原子组成。 Lesson10 5. This means that any catalyst that catalyze a reaction in one (e.g.,esterification) also catalyze the reverse(e.g., ester hydrolysis) reaction. To say these things another way, catalysts do not change the energy balance between reactants and products; catalysts do lower the energy barrier between reactants and products. 这意味着任何一个催化剂既可以催化一个反应朝一个方向进行，也可以使其朝逆方向进行。换句话说，催化剂不会改变反应物与产品之间的能量平衡，只是降低反应物与产品之间的能量差值。 6.Sulfuric acid as a source of H+ will catalyze the formation of any ester from the appropriate alcohol and carboxylic acid, but many enzymes are so specialized that they will catalyze a reaction of one molecule, but will leave untouched a very similar molecule. 硫酸作为一个H+离子来源，能催化任何由合适的羧酸和醇构成酯的反应，而许多酶的特性很高，它们可以催化一种分子反应，但不会触及另一类很相似的分子的反应。 7. This broader specificity is useful in the case of an enzyme like papain which is important in protein digestion. It can catalyze the hydrolysis of peptide (amide) bonds in a variety of proteins, which means that the body does not need to maintain a stock of more specific enzymes to tackle specific proteins. 这个广泛的特异性在酶中很有用，例如木瓜蛋白酶，它在蛋白质消化中具有重要意义。 木瓜蛋白酶可以在各种蛋白质中催化肽键的水解，从而可使人体不需要更高特异性酶来专门水解特殊的蛋白质。 8. Thus we can describe them in terms of their primary, secondary, tertiary, and in many cases, quaternary structure. They are long chains of amino acid units held together by peptide bonds, looped and folded into secondary and tertiary (and often quaternary) structures by disulfide bonds, hydrophobic interactions, and salt bridges. 这样我们能从蛋白质一级，二级，三级和四级结构方面来描述酶：它们是由氨基酸通过肽键结合的单位所组成，以缠绕折叠的方式，由二硫键，疏水键，盐桥而构成二级和三级结构的许多长链。 9. In such instances, the enzyme without the cofactor is called an apoenzyme, and the apoenzyme-cofactor complex
LESSON 1营养 我们吃什么，以及我们如何确定我们吃营养状况的一个重要程度，并有外部和内部多种因素的影响。 谁的人要罚款的问题的答案：“我应该吃什么良好的营养？”很容易成为迷失在信息走廊迷宫，困惑由科学家提供的技术资料，由财富或提供简单的答案误导与产品销售[1]。某处之间是合理的，常识性的信息，我们可以用它来指导我们的声音营养知识的追求。 首先，我们需要学习一些常用术语的定义和营养找出各种各样的指引，可帮助我们衡量我们的饮食质量和健康的饮食模式发展。 营养与食品：定义 这个词往往是成对营养与食品一词，因为两者是相辅相成的。它们是相互依存的，但不能互换。 食品可能被定义为任何提供营养物质，食用时饮用。它是由许多天然成分的所有化学品的气味，如提供不同的功能了，味道，颜色和营养。给我们的营养成分，被称为营养素。 这些营养素归类为脂肪，蛋白质，碳水化合物（糖和淀粉），矿物质，维生素和水。他们被称为必需的营养素，因为我们不能让他们一直没有。我们需要为他们的能量，为建立和维持人体组织，以及用于调节身体机能的三个食品在体内基本职能。 营养可能被定义为过程，我们得到了必要的营养，并利用它们让我们的身体许多其他物质需要，这个过程将包括饮食和消化食物，吸收和利用，或代谢，它含有的养分。 我们可以从食物中获得所有必需的营养。但是，它可能获得不进食，消化食物，如果，例如，直接注入营养素如静脉营养静脉营养对我们的。 因此，它是所必需的营养素和食物，通常为他们提供[3]。由于粮食是重要的，我们需要知道食物的，哪些是对各种营养素的最佳来源，成为一个健康的饮食营养如何结合他们的内容。 良好的营养一词意味着，我们从我们的食物都需要保持在我们的身体运作，并保持最佳的健康必需营养素的数额获得。一个良好的营养非常简化的定义可能是“在正确的饮食量适当的食物。” 该工作涉及的营养科学家在人体中发现，每一个我们需要一笔发生的事情，当我们收到过多或过少，对粮食和死亡，我们应该吃什么食物和数额会有多大。 然而，在其最广泛的意义上有很多营养学方面：对风味，色泽感官因素的影响，食物的质地和进食行为;食品摄入的心理，文化，情感和社会方面的，连食物的经济学可用性和消费行为在食品购买。 营养成分 迄今为止，科学家已发现一些营养40至45必需的营养物质。但是，该名单在增长，因为新的营养素继续鉴定与营养科学史载有关于食品的营养成分已被确定为基本途径引人入胜的故事。在某些情况下，医学研究人员寻求某种疾病的原因发现，问题是由于一个单一的物质，这种物质时被添加到饮食，疾病的症状消失。数量的维生素被发现在这种方式。 营养素可分为金额，我们需要基于两个和煦的类别。这是宏量营养素（碳水化合物，脂肪，蛋白质和水），我们在相当大的数额和微量营养素的需要）矿物元素和维生素），我们在相对少量的需要。除了矿物元素的水和养分都列为有机化学品，因为它们含有碳元素。矿物元素和水是无机化学品，因为它们不含有碳。 维生素分为它们在水或脂肪溶解度的两个一般归类。脂溶性维生素是维生素A，D，E 及K，水溶性维生素，包括维生素C（抗坏血酸），烟酸，维生素B1 ，核黄素，包装瓶（又称叶酸）偶酸，维生素B6，维生素B12和生物素。