食品专业英语课件(带翻译).ppt

Part2食品科技英语的阅读 本部分教学内容 Part2食品科技英语的阅读 Lesson3Aminoacids Part2食品科技英语的阅读 Lesson3Aminoacids 20种常见的蛋白质氨基酸 Isoleucine异亮氨酸 Ile I Serine丝氨酸 Ser S Threonine苏氨酸 Thr T Proline脯氨酸 Pro P Lysine赖氨酸 Lys K Asparticacid天冬氨酸 Asp D Glutamicacid谷氨酸 Glu E Part2食品科技英语的阅读 Lesson3Aminoacids Part2食品科技英语的阅读 Hydrolysaten 水解产物Racemicadj 外消旋的Isomern 异构体Acylasen 酰基转移酶Deregulaten 解除管制Auxotrophicadj 营养缺陷型的 营养缺陷体的Intermediateadj 中间的n 媒介 中间物Eliminatev 排除 消除Analoguen 相似物 类似情况 对等的人Revertantn adj 回复子 的 回复突变型 的 Lesson3Aminoacids Part2食品科技英语的阅读 Aminoacidsareproducedusingarangeoftechnologiesincludingdirectfermentation biotransformationofprecursorsusingcellsorenzymes extractionofproteinhydrolysatesandchemicalsynthesis Theyhaveavarietyofusesasnutrientsandflavoursinthefoodandfeedindustries Lesson3Aminoacids Para 1 Part2食品科技英语的阅读 Lesson3Aminoacids arangeof一系列的 很多的1 arangeoffruit flavouredtoppings 蛋糕上的各种果味配料 2 Controlofarangeoffoodrelatedmicroorganismsbyamulti parameterpreservationsystem 利用多参数保藏系统控制一系列食品相关微生物 avarietyof多种的 各种各样的1 avarietyoffoodissoldatasupermarket 超级市场各式各样的食物均有出售 2 anewvarietyofapples 苹果的新品种 Aseriesof一系列 许多 Part2食品科技英语的阅读 Table1indicatestheannualdemand productionmethodsandapplicationsofaminoacidsinthefoodindustry Importantaminoacidswithnon foodapplicationsincludeL arginine L gludtamine L histidine L leucine L phenylalanine L tyrosineandL valine Lesson3Aminoacids Para 1 Part2食品科技英语的阅读 Whilefermentationorbiotransformationprocesseshavebeendevelopedforproductionofallaminoacidsexceptglycine L cysteineandL cystine notalloftheseprocessesarecommerciallyviable L asparagine L leucine L tyrosine L cysteine andL cystineareproducedbypurificationofproteinhydrolysates Lesson3Aminoacids Para 2 Part2食品科技英语的阅读 Chemicalsynthesisismoreeconomicalforproductionofoptically inactiveracemicmixturesofD andL isomers andD L alanine D L methionine D L tryptophanandglycineareproducedinthisway Processinginvolvingaminoacylaseenzymesmaybeusedtoresolvetheseracemicmixtures Lesson3Aminoacids Para 2 Part2食品科技英语的阅读 MicrobialstrainsfromthegeneraCroynebacteriumandBrevibacteriumhaveassumedmajorimportanceintheproductionofaminoacidsbyfermentation Naturalisolatesofthesestrainscanexcretelargequantitiesofglutamicacid Becauseofcellmetabolicregulatorymechanisms particularlyend prodcutrepressionandinhibition substantiallevelsofaminoacidsarerarelyexcretedbywild typeisolates Lesson3Aminoacids Para 3 Part2食品科技英语的阅读 Productionofcommercialquantitiesoftheaminoacidshasbeendependentonthesuccessfuldevelopmentofderegulatedmutants Thetwomostimportantmethodsinvolveuseofauxotrophicandregulatorymutantsoracombinationofthetwo Lesson3Aminoacids Para 3 Part2食品科技英语的阅读 Auxotrophicmutants whichlacktheenzymeneededtoformtheregulatoryeffectormetabolite oftentheend product manyaccumulateandexcretethemetabolicintermediatewhichisthesubstratefortheeliminatedenzyme Alysineauxotroph forexample lacksanenzymeinthepathwaynecessaryforlysinesynthesisandrequireslysine orametabolicprecursorwhichcanbeconvertedtolysine forgrowth Lesson3Aminoacids Para 3 Part2食品科技英语的阅读 End productinhibitionbytheaminoacidproductofanunbranchedbiosyntheticpathwaymaybeavoidedbythedevelopmentofregulatorymutants havinganalteredfeedback insensitivekeyenzyme thusallowingaccumulationoftheparticularaminoacid Lesson3Aminoacids Para 3 Part2食品科技英语的阅读 Analoguesoftheend product whicharealsocapableofinhibitionofthesensitivekeyenzyme maybeusedinscreeningmethodsforselectionofanalogue resistantorregulatorymutants Revertantsmaybeselectedfromauxotrophicmutants apparentlylackingthekeyregulatoryenzyme whichproduceamodifiedderegulatedenzyme Lesson3Aminoacids Para 3 Part2食品科技英语的阅读 Lesson3Aminoacids 1 熟练掌握20种常见的氨基酸的英文单词2 Indicate show等的用法3 掌握相关构词法 如 optically inactive无光学活性的end product终产物wide type野生型的analogue resistant类似物抑制 Part2食品科技英语的阅读 Lesson3Aminoacids 071班翻译ReadingMaterial1072班翻译ReadingMaterial2注意 1 请按段落进行翻译 即每一段英文对应每一段中文 2 作业下周四交 Part2食品科技英语的阅读 Lesson4YogurtFermentation Part2食品科技英语的阅读 coagulumn 凝结物 凝固物lactosen 乳糖stirv 搅拌Lactobacillusn 乳酸杆菌Bulgaricusn 保加利亚乳杆菌Streptococcusn 链球菌Thermmophilusn 嗜热链球菌Stimulatingadj 刺激的 有刺激的Caseinn 干酪素 酪蛋白Sodiumn 钠Floran 区系Intestinaladj 肠的 肠内的 疾病 侵袭肠的 Lesson4YogurtFermentation Part2食品科技英语的阅读 Youhave5minutestoreadParagraph1 andthenanswerthefollowingquestions 1 Whatdoes thisfermenteddairyproduct mean 2 Whatdoes theaforementionedcultures referto Lesson4YogurtFermentation Yogurt thestarterculturecontainsLactobacillusbulgaricusandStreptococcusthermophilus Part2食品科技英语的阅读 Yogurtisanotherwell knownfermenteddairyproductthatformsanimportantpartofthehumandietinmanypartsoftheworld IntheUnitedStatesalone 1979salesfiguresindicatedthatmorethan565millionpoundsofthisfermenteddairyproductweresold Lesson4YogurtFermentation Para 1 Part2食品科技英语的阅读 Dependingonthesystemofmanufactureandthenatureofthecoagulum yogurtsmaybeclassifiedasbeingoftwomaintypes setorstirred Twolactose fermentingbacteria LactobacillusbulgaricusandStreptococcusthermophilus areusedasthestarterculturetomakeyogurt EqualnumbersofL bulgaricusandS thermophilusaredesirableforflavorandtextureproduction Lesson4YogurtFermentation Para 1 Part2食品科技英语的阅读 classifyv 1 将 某事物 编排 分类 2 将某人 事物 归类习惯表达方式 beclassified by accordingto classifysb sth assth Lesson4YogurtFermentation e g 1 Yogurtmaybeclassifiedsetandstirredaccordingtothesystemofmanufactureandthenatureofthecoagulum 2 Theyareclassifiedinsorts 它们是按品种分类的 Part2食品科技英语的阅读 starterculture发酵剂e g StudyonHighActivityLyophilizedStarterCultureofYoghurt 高活性酸奶冻干发酵剂的研究 Lesson4YogurtFermentation leavenn 酵母 促使渐变的因素vt 使发酵 渐变 医 发酵剂 曲 同义词 Part2食品科技英语的阅读 Thelactobacilligrowfirst liberatingtheaminoacidsglycineandhistidineandstimulatingthegrowthofstreptococci Theproductionofthecharacteristicflavorbytheaforementionedcultureisafunctionoftimeaswellasthesugarcontentofthestartingyogurtmaterial Lesson4YogurtFermentation Para 1 Part2食品科技英语的阅读 Commercially yogurtismadefromamixofwhole partiallydefattedmilk condensedskimmilk cream andnonfatdrymilk Milkfatlevelsinsuchpreparationsrangefrom1 0 to3 25 Onlyproductscontainingaminimumof3 25 milkfatarelabeledyogurt Thosewith0 5 to2 0 orlessthan0 5 milkfatarelabeledlow fatandnonfatyogurts respectively Lesson4YogurtFermentation Para 2 Part2食品科技英语的阅读 aminimumof至少 最低 最起码e g 1 Hesmokeaminimumoftencigarettesaday 他每天至少抽10支烟 2 Areampleexerciseandaminimumoffoodmeasuresforcancerprevention 充足的锻炼和少量的食物可以防癌吗 Lesson4YogurtFermentation amaximumof lessthan atmost 近义词 morethan多于 高于 atleast 至少 反义词 Part2食品科技英语的阅读 Inadditiontomilkfat othermilkingredientsarefoundinyogurt Theseincludecasein sodiumandcalciumcaseinates whey andwheyproteinconcentrates Additivesofseveralkindsarealsopermittedincommerciallyproducedyogurt suchasnutritivecarbohydratesweeteners coloring stabilizers forsmoothtextureandlongershelflife andfruitpreparationsforflavoring Lesson4YogurtFermentation Para 2 Part2食品科技英语的阅读 Fruitpreparationsforblendinginyogurtarespeciallydesignedtomeetthemarketingrequirementsfordifferenttypesofyogurt Thetypesmostcommonlymarketedincludethesundaestyle fruitpreservesarelayeredonthebottomofcontainers andtheSwissstyle fruitpreparationsarethoroughlyblendedinyogurtafterculturing Lesson4YogurtFermentation Para 2 Part2食品科技英语的阅读 Theproductispreparedbyreducingthewatercontentofeitherwholeorskimmilkbyatleastonefourth maybedoneinavacuumpanfollowingsterilizationofmilk byaddingabout5 milksolidsfollowedbywaterreduction condensing Theconcentratedmilkisthenheatedto82 93 for30 60minutesandcooledtoaround45 Lesson4YogurtFermentation Para 3 either or Part2食品科技英语的阅读 Theyogurtstarterisnowaddedatalevelofaround2 byvolumeandincubatedat45 for3 5hoursfollowedbycoolingto5 Thetitratableacidityofagoodfinishedproductisaround0 85 0 9 andtogetthisamountofaciditythefermentingproductshouldberemovedfrom45 whenthetitratableacidityisaround0 65 0 7 Lesson4YogurtFermentation Para 3 Part2食品科技英语的阅读 大约 的几种表达方法atalevelofaround aroundaboute g Theyieldwasreducedbyabout5percent Theyieldwasreducedto95percent approximate Lesson4YogurtFermentation Part2食品科技英语的阅读 Goodyogurtkeepswellat5 for1 2weeks Thecoccusgrowsfirstduringthefermentationfollowedbytherod sothatafteraround3hours thenumbersofthetwoorganismsshouldbeapproximatelyequal Lesson4YogurtFermentation Para 3 Part2食品科技英语的阅读 Higheramountsofacidity suchas4 canbeachievedbyallowingtheproducttofermentlonger withtheeffectthattherodswillexceedthecocciinnumber ThestreptococcitendtobeinhibitedatpHvaluesof4 2 4 4 whereasthelactobacillicantoleratepHvaluesinthe3 5 3 8range Lesson4YogurtFermentation Para 3 Part2食品科技英语的阅读 Yogurtandothercultureddairyfoodsareexcellentsourcesofhigh qualityproteinandcertainB complexvitaminsandminerals Inadditiontothenutritionalimportanceofyogurt ithasbeenfoundtobeofvalueinmaintainingabalanceintheintestinalmicrobialflora Lesson4YogurtFermentation Para 4 Part2食品科技英语的阅读 1 掌握有关酸奶知识的固定表达短语和句子 fermenteddairyproduct发酵乳制品 starterculture发酵剂 skimmilk脱脂乳 drymilk 奶粉 milksolids牛奶固形物theconcentratedmilk炼乳 2 能熟练掌握 大约 aminimum maximumof classify culture 等的用法 3 掌握描述试验过程的英文撰写手法 Lesson4YogurtFermentation Thankyouforyourcooperation