Lesson 10 Basic Steps in Vegetables’ Canning
一、new words
Can n.罐头（美），tin (英)
canned adj.罐头（食品）的，罐装的
a)canned food 罐头食品
b)canned beer 罐装啤酒
canning n.罐装，罐藏，罐头制造
c)canning industry 罐头工业
cannery n.罐头（食品）厂
acid n.酸味adj酸的，酸味的，酸性的
acidic adj酸的
acidic material酸性物质
acidify v.酸化
acidity n 酸性，酸度，酸味
acidity test 酸度测定
heat-resistant 耐热的
heat –stable amylases
spray n. 喷淋，喷雾，飞沫v.喷射，喷溅
high-pressure spray 高压喷雾
agitating screen 振动筛
revolving screen 旋转筛
blast一阵（风），一股（气流）
air blast 空气流
flotation n.浮选
trimming n.修整，清理焊缝
off-color adj. 颜色不佳的，变色的
mash v.捣碎
blanching n.热烫，漂白，预煮
note n.香韵，香调，香型
brine n.盐水
atmosphere [atm.] 大气压
atmospheric 大气的，常压的
seam 接缝，线缝；缝合，接合
filled can 实罐，装有内容物的罐头
bulging n. 胀罐，胖听
paneling n.瘪罐
double seam 三片罐，二道卷封罐
curl of the lid
flange of the can
closing machine 封罐机，压盖机
tin plate n.镀锡铁皮，马口铁
thread 螺纹
lug cap 四旋（瓶）盖
retort n.（立式）杀菌锅，杀菌釜
cooker n.蒸煮机，炊具
whole-kernel n.全粒
batch-process n. 批加工
hydrostatic cooker 水静压式杀菌机
flame sterilization 火焰蒸煮
labeling machine 贴标机
Food preservation
Freezing
Canning
Drying and semi-drying
Fermentation
Pickling 腌制
二、text
Basic Steps in Vegetables’Canning
Vegetables differ from fruits in chemical composition and therefore require different canning conditions.
differ from v. 不同
different adj.不同的
The acidity of vegetables is generally much lower (i.e., high pH value) than that of fruits, and they may contain more heat-resistant soil organisms than fruits.
heat-resistant soil organisms耐热土壤生物
In addition, many vegetables require more cooking than fruits to develop their most desirable flavor and texture.
For these reasons canned vegetables in general require more severe processing than fruits.
What are these reasons?
Basic Steps in Vegetables’Canning
1.Preparation of vegetables
2.Blanching
3.Filling
4.Ensuring vacuum in containers
5.Sealing
6.Heat processing
7.Cooling
https://www.doczj.com/doc/9817114315.html,beling and Casing
Preparation of vegetables
1、thorough cleaning of raw food material
by high-pressure sprays of water
by strong-flowing streams of water
drycleaning treatment
mechanically removed by revolving or agitating screens
by strong air blasts
2、sorted for size and maturity
sorted for size:
by passing through a series of moving screens with different mesh sizes
passing over differently spaced rollers间隔滚筒
Separation according to degree of ripeness or perfection of shape :
done by hand
Flotation in a salt solution, automatic machines
3、Trimming
by hand by operators (trained in locating and removing blemishes).
由负责搜寻和剔除污损原料的操作工手工完成
?blemish污点，瑕疵
?Cut 切开
?Slice 片，薄片；切片
?Dice 切成丁，切成小方块
?halve 半圆片，对开片，半片
?pick out
?mashed or broken pieces
?Pieces of food that are offcolor
?Foreign matter
4. Blanching 热烫,漂白,预煮
be immersed in hot water or exposed to live steam for a proper period of time in an operation
be conveyed through hot water or steam by mechanical devices (that subject them to a particular temperature range for the proper period of time).
5. Filling
by machine or by hand (foods canned in larger pieces )
The container is filled with the solid product and then usually topped with a liquid, which can be juice, water, or water containing other ingredients complementing the flavor, texture, or color of the produce.
?The choice of ingredients is considerable, and includes sweeteners such as sucrose and other sugars, acids, salt, flavors, spices调料, starches淀粉, and thickening agents增稠剂.
?sucrose——enhance the flavor of the product, blend with other flavor notes, and suppress the effects of undesirable compounds
?brines
?Canned vegetables are regulated by USDA and FDA standards [that relate to the produce itself and all the dry and liquid ingredients that are incorporated into the brine.]
6.Ensuring vacuum in containers
The objective is to remove air so that the pressure inside the container (following heat treatment and cooling) will be less than atmospheric pressure.
Methods
sealed hot
pass the containers through a steam chamber or tunnel just ahead of the sealing machine produced mechanically by sealing containers in a chamber under a high vacuum
The degree of vacuum
Too high a vacuum in larger cans will result in paneling, or a drawing in of the sides of the can.
atm = atmosphere 大气压
7. Heat processing
Aim: microorganisms that can cause spoilage are destroyed by heat
Affecting factors:
? acidity of the products
? the processing temperature and time
? the types of products
? the size of the can
Their Orbitort Pressure Sterilizer batch-processes up to 600 institutional-sized cans at a
normal operating pressure of 1.7atm.
orbitort 回旋
batch-process n 批加工
Methods
pressure sterilizer (made by the Food Machinery and Chemical Corporation of San Jose,
California. )压力灭菌锅
continuous agitating cookers 连续回旋灭菌锅
hydrostatic cookers 水静压式灭菌机
flame sterilization 火焰灭菌
8. Cooling
to prevent overcooking
? adding water to the cooker under air pressure
? conveying the containers from the cooker to a rotary cooler equipped with a cold-water
spray
9. Some vegetables name
Black beans
pinto beans
kidney beans
broccoli
cauliflower
onion
lettuce
spinach
beets
Introduction Physics is a natural science that involves the study of matter and its motion through spacetime(时空), as well as all applicable concepts, such as energy and force. More broadly, it is the general analysis of nature, conducted in order to understand how the world and universe behave. Physics is one of the oldest academic disciplines(学科), perhaps the oldest through its inclusion of astronomy. Over the last two millennia(一千年), physics had been considered synonymous with philosophy, chemistry, and certain branches of mathematics and biology, but during the Scientific Revolution in the 16th century, it emerged(显现) to become a unique modern science in its own right. However, in some subject areas such as in mathematical physics and quantum chemistry, the boundaries of physics remain difficult to distinguish. Physics is both significant and influential, in part because advances in its understanding have often translated into new technologies, but also because new ideas in physics often resonate(共鸣) with other sciences, mathematics, and philosophy. For example, advances in the understanding of electromagnetism(电磁学) or nuclear physics led directly to the development of new products which have dramatically transformed modern-day society; advances in thermodynamics(热力学) led to the development of motorized transport; and advances in mechanics(力学) inspired the development of calculus. Scope and aims Physics covers a wide range of phenomena,
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
新《物理专业英语》范围 单词篇 1 、加速度acceleration 2 、速度 velocity 3 、角速度 angular velocity 4 、角动量angular momentum 5 、热量 amount of heat 6 、热力学第一定律 the first law of thermodynamics 7 、干涉 interference 8 、反射 reflection 9 、折射 refraction 10 、振幅 amplitude 11 、机械运动 mechanical motion 12、保守场 conservative field 13 、向心力 centripetal force 14、保守力 conservative force 15、摩擦力 friction force 16 、面积area 17 、体积 volume 18、阿伏加德罗常数 Avogadro constant 19 、绝对零度 absolute zero 20 、电势能 energy of position 21、重力势能 gravitational potential energy 22 、重力场 the field of gravity force 23 、真空中的磁场 magnetic field in a vacuum 24 、电磁波 electromagnetic wave 25 、电流的相互作用interaction of current 1、（第3页）第四段的第3句 A typical problem of mechanics consists in determining the states of a system at all the following moments of time t when we know the state of the system at a certain initial moment to and also the law governing the motion. 翻译：机械运动的一个典型的问题的构成取决于一个系统在接下来的时间间隔t的状态，（因此）当我们知道了一个确切的最初的系统状态时，也可以知道运动的规律。 2、（第4页）第一段 A body whose dimension may be disregarded in the condition or a given problem is called a point particle (or simply a particle). 翻译：在一个给定的问题中，一个物体的形状和大小可以被忽略的情况被称为质点。 3、(第36页)第五段【注：选词和阅读会出】 For a stationary filed ,the work done on a particle by the forces of the field may depend only on the initial and final position of the particle and not depend on the path along which the particle moved .Forces having such a property are called conservative. 翻译：对于恒定场，这个场的力对粒子所做的功只依赖于粒子的初位置和末位置，不依赖于粒子运动的路径。具有这一特性的力被称为保守力。
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