食品科学与工程专业英语重点句翻译1
L4
WHO has been actively participating in the development of principles and recommendation for the safety assessment of GM foods derived from genetically modified organisms (GMO).
世界卫生组织现已积极的参与到评价对转基因食品安全的原则和建议中。
世界卫生组织现已积极的参与到对转基因食品的安全评估的原则和建议的发展中。
The result developed in the course of various expert consultations from the basis for guidelines on national levels and are presently being incorporated into internationally recognized standards.
不同专家基于本国的技术水平而商讨的结果目前已被作为公认的权威标准。
这个结果在各种专家磋商会议中得以发展并形成了国家水平指导方针的基础，目前正编入国际公认的标准中。
The next generation of genetically modified foods will be crops with improved nutritional value, thus crossing the borderline to “functional foods” and “nutraceuticals”.
我方准备把高蛋白玉米作为下一代的转基因食品，并将打破功能食品与螺旋杆菌间定义上的灰色界限
下一代转基因食品将是营养价值得到提高的作物，因此它跨越了功能食品和营养食品的界限。
Evaluations will increasingly have to consider the impact of a GM food on the overall nutritional status taking into account the different needs in developed and developing countries .
评估机构必将倾向于考虑转基因食品对人体蛋白比率的影响以确保其符合发展中与发达国家的不同需求
考虑到发展国家和发展中国家的不同需求，评估将越加考虑转基因食品在总营养状况方面的影响。
So far there is no report on any adverse effects on humans resulting from the consumption of foods produced by application of recombinant DNA techniques .
到目前为止，人类消费转基因食品的危害还未见报道。
到目前为止，还没有文献报道有关人类因为消费应用重组DNA技术所生产的食品而产生不良影响。
However , the benefits expected from the next generation of GM crops (improved nutritional value , functional foods ) will result in new issues (complex metabolic changes , significant impact om ocerall nutritional status ) and thus will pose new challenges in terms of food safety assessment .
然而，我们期望在下一代基因作物（如营养价值的提高，功能性作物）得到好处的同时也会带来一些新的问题（如复杂的代谢变化，对总营养状况的明显影响)，因此会对食品安全评估带来新的挑战
This paper describes the role of WHO in the development of principles , recommendations and guidelines for the safety assessment of foods produced by means of recombinant DNA techniques and outlines the challenges to be met in future activities .
本文描述了世界卫生组在以下几个方面的作用：评估由DNA重组技术生产的食品安全性的发
展原则，建议与指导方针，以及评估未来的挑战纲要。
本文描述了WHO在关于DNA重组技术生产的食品的安全评估的原则，推荐和指导方针的建立发展中的重要作用，同时概述将来的活动中可能的困难和挑战。
WHO/FAO were among the first organizations to elaborate the general principles underlying the safety assessment of foods produced by using recombinant DNA techniques .
WHO和FAO是首批进行详述评估应用DNA重组技术生产的食品安全性的一般原则的组织机构。
WHO和FAO是首批对应用DNA重组技术生产食品安全评估的总的原则作审批的组织。
This concept is used to identify similarities and differences between the GM food and a comparator with a history of safe use which subsequently guides the safety assessment process
该实质等同的概念被用于鉴定转基因食品和一般食品的相同和区别之处，指导此后评估的程序。
这个概念（“物质平衡”）用来鉴定在转基因食品和有安全使用历史的参照食品间的相似和不同及其将会进一步指导安全评估的进程。
There are different philosophies worldwide regarding the need for additional regulatory oversight on GM foods going beyond the requirements of laws wxisting for traditional foods
世界各国关于超出现行传统食品法规所要求的转基因食品额外的监管有不同的观点。
Nevertheless, a general consensus has been developed on the major scientific principles underlying the safety assessment of GM foods.
尽管这样，构成转基因食品的安全评估的基础的科学原则已达成一致。
WHO plays a central role in the Codex Alimentarius Commission , an intergovernmental body set up to establish international standards on foods .
WHO 在食品法典委员会起中心作用，一个由政府间建立的用来制定国际间食品水平的机构。
It must be differentiated between labeling base on potential safety issues (e. g. substantial differences in composition, presence of an allergenic protein) and labeling based on the sole “right of the consumer on information”.
应该标注“潜在安全问题”（如，存在成分实质区别，含有致敏蛋白），还是标注“正常消费信息之间”，这之间存在分歧。
我们必须把这两类标准区分开来，一类是潜在安全问题的标准（如物质组成的不同，引起的过敏性蛋白），一类是建立在消费者知情权的标准上。
The concept of “substantial equivalence”, one of the key elements, proved to be suitable for the safety assessment of the first generation of genetically modified crops.
物质平衡的概念，作为主要因素之一，被证实适用于对第一代转基因作物作出安全评估
The next generation of GM foods will not be limited to plants with agronomic advantage (i.e. Increased yield due to herbicide-tolerance or insect-resistance) but will focus on improvements of
the nutritional properties of a crop.
下一代转基因食品不会局限在那些具有农业优势的作物（比如说依靠除草剂耐受性或者抗虫的产量提高），而是聚焦在作物营养特性的提高
The broad spectrum of fermentation processes applied in food production and the important role of microorganisms in functional foods (e. g. probiotics) demonstrate the enormous potential of GM microorganisms in food industry.
利用微生物发酵已在食品生产中得以广泛应用，并且在功能食品中发挥着重要作用（如益生菌）；这些作用说明了转基因微生物在食品工业中存在极大的潜能。
In addition to microorganisms, plants and animals will be increasing seen as “bioreactor”enabling the production of broad spectrum food ingredients, food additives or food contact materials.
除微生物之外，植物和动物也越来越多的被视作“生物反应器”，它能生产的一系列食品成分，食品添加剂和与食品相关的原料。
Expert consultations are useful tools to gather and evaluate the data available on an interdisciplinary basis and to transform then into generally accepted recommendation.
开展专家研讨会是有效的行使责任的方式，以便来收集和评估科学间的有效数据，并且将其转化成可接受的建议。
Regional workshops involving the legislators of the respective countries should then be held in order to convey the recommendations and to assist to in transforming the essential principles into a regulatory framework.
为了传达该建议并有助于核心原则到规章制度的转化，应当召开包括各国立法委的区域专题讨论会。
Considering the potential of GM microorganisms and the expected developments in the field of GM animals, these GMO should be subject to special evaluation.
鉴于考虑到转基因微生物的潜能和转基因动物领域的预期发展方向，这些转基因生物应该受到特殊的评估。
However, labeling requirements in conjunction with traceability strategies can be used as tools to increase the transparency of food production processes and thus to contribute indirectly to food safety in general.
然而，与可追溯性策略相关的必要标签可被作为一种工具，来加大食品生产加工的通明度；总的来说，这样间接有助于评价食品的安全。
The discussion on the application of recombinant DNA techniques should be actively used for education of consumers on traditional procedures applied in the production of foods.
应用DNA重组技术的讨论会应积极应用于培训消费者了解食品生产中的传统程序。
Transparency in traditional food processing as well as in the application of modern techniques would help to increase the understanding and contribute to food safety.
传统食品的加工过程以及现代技术应用的透明度将会有助于增加人们的理解和有助于食品安全。
L5
Carboxyl groups of cell-wall peptides confer important flocculating characteristics on brewing yeasts , facilitating post-fermentation solid-liquid separation .
位于酿造酵母细胞壁上肽的羧基集团具有重要的凝聚特性，这有利于发酵后物质的固液分离。
The yeast-cell envelope contains a plasma membrane , a periplasmic space and a cell wall consisting mainly of polysaccharides with a small amount of peptide material .
酵母细胞外膜包括质膜，周质空间以及由多聚糖为主和少量肽物质所构成的细胞壁。
The wall component is a semi-rigid but solute permeable structure which provides considerably compressional and tensile strength to yeasts .
细胞壁是一种半钢性的但溶质可透过的结构，这些结构提供给酵母一定的抗压缩和抗拉伸的强度。
Sugars are transported across the cell membrane by either active or passive transport , mediated by inducible or constitutibely-produced permeases .
糖通过主动或被动运输进出细胞膜，可以通过诱变型或组成型的透性酶来调节。
Kluyveromyces fragilis and kulyveromyces lactis , which unlikes S . Cerevisiae can ferment lactose , contain a lactose permease system for lactose transport into the cell where it is hydrolyzed to glucose and galactose which enter glycolysis .
Kluyveromyces fragilis和kulyveromyces lactis 与S . Cerevisiae酵母不同，它不能发酵乳糖，但他们具有可以使乳糖运输到细胞内的乳糖透性酶系统，在细胞内乳糖被水解成葡萄糖和半乳糖而进入糖酵解循环。
Interest has developed in the use of high alcohol tolerant yeasts in high-gravity brewing processes and in alcohol production for distillation whit a view to increasing plant productivety and decreasing distillation cost .
考虑到降低蒸馏成本和增加产量，在高比重酿造过程和酒精蒸馏中，人们对耐酒精能力强的酵母的利用产生越来越强的兴趣。
Since most bacteria , with the exception of acetic acid and lactic acid bacteria , prefer more neutral pH values the susceptibility of wine musts to infection is greatly reduced.
除了乙酸和乳酸菌以外。大多数的细菌都喜欢较中性的pH，从而使葡萄汁对细菌感染的敏感性大为降低。
L6
Amino acids are produced using a range of technologies including direct fermentation , biotransformation of precursors using cells or enzymes , extraction of protein hydrolysates and chemical synthesis .
氨基酸的生产是利用许多技术包括直接发酵，细胞或酶作用于前体的生物转化，蛋白水解产物的萃取以及化学合成法。
Because of cell metabolic regulatory mechanisms , particularly end-product repression and inhibition, substantial levels of amino acids are rarely excreted by wild-type isolates.
因为细胞的代谢调节机制，特别是终产物的抑制作用，野生的种群很少分泌大量水平的氨基酸。
Auxotrophic mutants , which lack the enzyme needed to form the regulatory effector metabolite (often the end-product), may accumulate and excrete the metabolic intermediate which is the substrate for the eliminated enzyme .
营养缺陷突变株，它缺失了形成调控效应代谢物（通常是终产物）所需的酶，因此可以积累和分泌大量，即缺失酶的底物的。
End-product inhibition by the amino acid product of an unbranched biosynthetic pathway may be avoided by the development of regulatory mutants , having an altered feedback-insensitive key enzyme , thus allowing accumulation of the particular amino acid .
没有支路的生物合成途径生产的氨基酸终产物的抑制作用也许可以通过调控突变体的发展而避免，该调控突变体具有对反馈抑制不敏感的关键酶，从而可以积累某些特殊的氨基酸。
L7
Depending on the system of manufacture and the coagulum , yogurts may be classified as being of two main types , set or stirred .
根据生产的工艺和产品凝固的特性，酸奶可以分为两种类型，凝固性和搅拌型。
Tow lactose-fermenting bacteria , lactobacillus bulgaricus and streptococcus thermophilus , are used as the starter culture to make yogurt .
2种束状乳糖发酵菌：保加利亚乳酸杆菌和嗜热链球菌被用作酸奶制作的培养菌种。
Equal numbers of L.bulgaricus and S.thermophilus are desirable for flavor and texture production .
等量的保加利亚乳酸杆菌和嗜热链球菌（生产出的）产品风味和质感是最佳的
The production of the characteristic flavor by the aforementioned cultures is a function of time as well as the sugar content of the starting yogurt material .
由上述菌种产生的独特风味是时间与酸奶发酵物质含糖量的函数。
Additives of several kinds are also permitted in commercially produced yogurt , such as nutritive carbohydrate sweeteners , coloring , stabilizers ( for smooth texture and longer shelf life ) ,and fruit preparations for flavoring .
几种添加剂允许在商品化的酸奶中使用，例如碳水化合物营养甜味剂、色素、稳定剂（使组织结构光滑细腻及延长货架寿命），以及增加酸奶风味的水果。
The product is prepared either by reducing the water content of either whole or skim milk by at
least one fourth (may be done in a vacuum pan following sterilization of milk ), or by adding about 5%milk solids followed by water reduction (condensing)
产品要么是降低全脂或脱脂牛奶水含量的四分之一（将灭菌后的牛奶放入真空盘中浓缩），要么是加入5%的乳固体后通过浓缩降低水分（浓缩变稠）
The yogurt starter is now added at a level of around 2% by volume and incubated at 45`C for 3-5 hours followed by cooling to 5`C
加入的菌种占总体积的2%并在45`C下培养3-5小时，然后冷却到5`C
The titratable acidity of a good finished product is around 0.85-0.9% , and to get this amount of acidity the fermenting product should be removed from 45`C when the titratable acidity is around 0.65-0.70%
好的产品的滴定酸性约为0.85-0.9%，要获得这个数量的酸性发酵产物应当在45°C时滴定酸性为0.65-0.70%时候撤走
The coccus grows first during the fermentation followed by the rod , so that after around 3 hours , the numbers of the two organisms should be approximately equal.
在发酵过程中球菌先生长而后是杆菌，那样约3小时后，两菌种的数量会大致相等。
Yogurt and other cultured dairy foods are excellent sources of high-quality protein and certain
B-complex vitamins and minerals . In addition to the nutritional importance of yogurt , it has been found to be of value in maintaining a balance in the intestinal microbial flora .
酸奶和其他培养乳制品是高品质蛋白和B族维生素及矿物质的很好的来源。酸奶除了其营养价值，还发现了其在维持肠道菌群平衡的重要性。
绪论：
This is particularly important for a food engineer since the commercial advantages of an optimal controlled process include it can provide better product quality and lower costs compared with an uncontrolled process.
这点对于食品工程师来说是非常重要的，因为商品化生产中，优化控制的加工过程与一个非控制的加工过程而言，具有产品品质高，生产费用少的优点。
The food technologist can usually recognize fats when he sees them because they are quite different both in their physical properties and in their chemical composition from the other two main food constituents, carbohydrate and protein.
当食品科学工作者看到脂肪时，通常可以确认他们，因为不论在物理性质和化学组成上，脂肪都与另外两种主要食品组成成分（碳水化合物和蛋白质）不同。
Computer control is the current by-word in fermentation technology and will soon reach the point where you dare not admit that your fermenters are not coupled to a computer; unfortunately, amidst the improvements this brings, we are beginning to see cases of the old dogma …instruments prevent creative thinking?
计算机控制是现代发酵技术中的常用语，并且很快你就不能容忍你的发酵罐没有被连接到计
算机。不幸的是，在这过程中我们将开始看到旧的教条主义“仪器阻碍看创造性思维”
It is possible,particularly in the case of an empty fermenter,that a vessel under vaccum could be deformed by the external air pressure,but the main reason for avoiding pressure below atmospheric within the fermenter is that the non-sterile(未经灭菌的)air of environment could be drawn through any small leak in the welded seams of the vessel or pipeline,or through joints or valves.
在真空状态下的发酵罐，尤其是空罐，在罐外气压作用下，可能发生形变，但是避免罐压低于空气压力的原因，还是环境中未经灭菌的空气可能会从发酵罐及其管件焊缝的任何细微缝隙或通过连接件以及阀门吸入罐内。
食品专业英语
Lesson 1 Nutrition 1.Food might be defined as any edible substance that provides nourishment when consumed. 食物可定义为食后起滋养作用的任何可食用的物质。 2.We need them for energy, for building and maintaining body tissue; and for regulating body processes the three essential functions of foods in the body. 我们需要这些营养素来提供能量，构成和修补机体组织，调节机体生理过程。这是食物在人体内的三种基本功能。 3.Nutrition might be defined as the process whereby we obtain the essential nutrients and use them to make many other substances our bodies need. 营养可定义为人们赖以获得的必须营养素，并利用这些营养素来制造人体所需的其他物质的过程。 4.The term good nutrition implies that we are obtaining from our food all of the essential nutrients in the amounts needed to keep our bodies functioning and to maintain optimum health. A very simplified definition of good nutrition might be" eating the right foods in the right amounts.”由此可见，唯有营养素才是真正必需的，而正常提供营养素的则是食物。食物是维持生命所必不可少的，因此我们必须懂得各种食物的营养素含量，必须懂得哪些食物是各种各样营养素最丰富的来源，懂得怎样把它们配成有益健康的膳食。营养良好这一术语是指我们处在从食物中获取为保持机体正常活动和维持最佳健康状况所需的全部营养素。营养良好最简明的说法是：“适量食用恰当的食物”。 5.Nutrients might be divided into two genial categories based on the amount that we need. These are the macronutrients (carbohydrates, fats, proteins, and water), which we need in relatively large amounts and the micronutrients) mineral elements and vitamins), which we need in relatively small amounts. 根据人体需要量的不同，营养素可分为量大类：需要量大的称为常量营养素（碳水化合物、脂肪、蛋白质和水）；需要量少的称为微量营养素（矿物质和维生素） 6.Recommended Dietary Allowances 推荐膳食标准,简写“RDA” 7.National Academy of Sciences, National Research Council, And Food and Nutrition Board. 美国科学院全国科学研究委员会食品营养研究会 8.To allow for individual difference, the usually are set with a generous margin of safety. 考虑到个别的种种差异，RDA中通常规定了充裕的安全余量。 9.On the other side of the coin, receiving too much of certain nutrients, amounts significantly above the RDA, can be just harmful as not obtaining enough certain vitamins (such as A and D) and minerals can be highly toxic if high for optimal nutrient intake from the standpoint of both maximum and minimum levels. 另一方面，摄取某些营养素过多（大大超过RDA），也有可能与这些营养素摄取不足一样有害。某些维生素（如VA、VD）和矿物质若大计量的食用超过一段时间会有很大的毒性。因此，可把RDA作为从最高、最低两限量来看都是最佳的营养素摄入量标准来使有。
(完整版)医学专业英语翻译及答案
Chapter 1 Passage 1 Human Body In this passage you will learn: 1. Classification of organ systems 2. Structure and function of each organ system 3. Associated medical terms To understand the human body it is necessary to understand how its parts are put together and how they function. The study of the body's structure is called anatomy; the study of the body's function is known as physiology. Other studies of human body include biology, cytology, embryology, histology, endocrinology, hematology, immunology, psychology etc. 了解人体各部分的组成及其功能，对于认识人体是必需的。研究人体结构的科学叫解剖学；研究人体功能的科学叫生理学。其他研究人体的科学包括生物学、细胞学、胚胎学、组织学、内分泌学、血液学、遗传学、免疫学、心理学等等。 Anatomists find it useful to divide the human body into ten systems, that is, the skeletal system, the muscular system, the circulatory system, the respiratory system, the digestive system, the urinary system, the endocrine system, the nervous system, the reproductive system and the skin. The principal parts of each of these systems are described in this article. 解剖学家发现把整个人体分成骨骼、肌肉、循环、呼吸、消化、泌尿、内分泌、神经、生殖系统以及感觉器官的做法是很有帮助的。本文描绘并阐述了各系统的主要部分。 The skeletal system is made of bones, joints between bones, and cartilage. Its function is to provide support and protection for the soft tissues and the organs of the body and to provide points of attachment for the muscles that move the body. There are 206 bones in the human skeleton. They have various shapes - long, short, cube - shaped, flat, and irregular. Many of the long bones have an interior space that is filled with bone marrow, where blood cells are made. 骨骼系统由骨、关节以及软骨组成。它对软组织及人体器官起到支持和保护作用，并牵动骨胳肌，引起各种运动。人体有206根骨头。骨形态不一，有长的、短、立方的、扁的及不规则的。许多长骨里有一个内层间隙，里面充填着骨髓，这即是血细胞的制造场所。 A joint is where bones are joined together. The connection can be so close that no movement is possible, as is the case in the skull. Other kinds of joints permit movement: either back and forth in one plane - as with the hinge joint of the elbow - or movement around a single axis - as with the pivot joint that permits the head to rotate. A wide range of movement is possible when the ball - shaped end of one bone fits into a socket at the end of another bone, as they do in the shoulder and hip joints. 关节把骨与骨连接起来。颅骨不能运动，是由于骨与骨之间的连接太紧密。但其它的关节可允许活动，如一个平面上的前后屈伸运动，如肘关节；或是绕轴心旋转运动，如枢轴点允许头部转动。如果一根骨的球形末端插入另一根骨的臼槽里，大辐度的运动（如肩关节、髋关节）即成为可能。 Cartilage is a more flexible material than bone. It serves as a protective, cushioning layer where bones come together. It also connects the ribs to the breastbone and provides a structural base for the nose and the external ear. An infant's skeleton is made of cartilage that is gradually replaced by bone as the infant grows into an adult. 软骨是一种比一般骨更具韧性的物质。它是骨连结的保护、缓冲层。它把肋骨与胸骨连结起来，也是鼻腔与内耳的结构基础。一个婴儿的骨骼就是由软骨组成，然后不断生长、
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
财务管理专业英语 句子及单词翻译
Financial management is an integrated decision-making process concerned with acquiring, financing, and managing assets to accomplish some overall goal within a business entity. 财务管理是为了实现一个公司总体目标而进行的涉及到获取、融资和资产管理的综合决策过程。 Decisions involving a firm’s short-term assets and liabilities refer to working capital management. 决断涉及一个公司的短期的资产和负债提到营运资金管理 The firm’s long-term financing decisions concern the right-hand side of the balance sheet. 该公司的长期融资决断股份资产负债表的右边。 This is an important decision as the legal structure affects the financial risk faced by the owners of the company. 这是一个重要的决定作为法律结构影响金融风险面对附近的的业主的公司。 The board includes some members of top management(executive directors), but should also include individuals from outside the company(non-executive directors). 董事会包括有些隶属于高层管理人员(执行董事)，但将也包括个体从外公司(非执行董事)。 Maximization of shareholder wealth focuses only on stockholders whereas maximization of firm value encompasses all financial claimholders including common stockholders, debt holders, and preferred stockholders. 股东财富最大化只集中于股东，而企业价值最大化包含所有的财务债券持有者，包括普通股股东，债权人和优先股股东。 Given these assumptions，shareholders’ wealth maximization is consistent with the best interests of stakeholders and society in the long run。 根据这些假设，从长期来看，股东财富最大化与利益相关者和社会的最好利润是相一致的。 No competing measure that can provide as comprehensive a measure of a firm’s standi ng. Given these assumptions, shareholders’ wealth maximization is consistent with the best interests of stakeholders and society in the long run. 没有竞争措施，能提供由于全面的一个措施的一个公司的站。给这些臆说，股东'财富最大化一贯不比任何人差项目干系人项目利益相关者的利益，社会从长远说来。 In reality, managers may ignore the interests of shareholders, and choose instead to make investment and financing decisions that benefit themselves. 在现实中，经理可能忽视股东的利益，而是选择利于自身的投资和融资决策。 Financial statements are probably the important source of information from which these various stakeholders(other than management) can assess a firm’s financial health. 财务报表可能是最重要的信息来源，除管理者以外的各种利益相关者可以利用这些报表来评估一个公司的财务状况。 The stockholders’ equity section lists preferred stock, common stock and capital surplus and accumulated retained earnings. 股东权益列示有优先股，普通股，资本盈余和累积留存收益。 The assets, which are the “things” the company owns, are listed in the order of decreasing liquidity, or length of time it typically takes to convert them to cash at fair market values, beginning with the firm’s current assets. 资产，也就是公司拥有的东西，是按照流动性递减的顺序或将它们转换为公允市场价值所需要的时间来排列的，通常从流动资产开始。The market value of a firm’s equity is equal to the number of shares of common stock outstanding times the price per share, while the amoun t reported on the firm’s balance sheet is basically the cumulative amount the firm raised when issuing common stock and any reinvested net income(retained earnings). 公司权益的市场价值等于其发行在外的普通股份数乘以每股价格，而资产负债表上的总额则主要是公司在发行普通股以及分配任何再投资净收益（留存收益）时累积的数额。 When compared to accelerated methods, straight-line depreciation has lower depreciation expense in the early years of asset life, which tends to a higher tax expense but higher net income. 与加速折旧法相比,直线折旧法在资产使用年限的早期折旧费用较低，这也会趋向于较高的税金费用和较高的净收入。 The statement of cash flows consists of three sections:(1)operating cash flows,(2)investing cash flows, and(3)financing cash flows. Activities in each area that bring in cash represent sources of cash while activities that involve spending cash are uses of cash. 该声明现金流量表包含三个部分:(1)经营现金流,(2)投资的现金流,(3)融资现金流。在每个地区活动带来现金来源的现金而代表活动涉及到花钱是使用现金 Financing activities include new debt issuances, debt repayments or retirements, stock sales and repurchases, and cash dividend payments. 筹资活动,包括发行新债券，偿还债务，股票销售和回购，以及现金股利支付。 Not surprisingly, Enron’s executives had realized some $750 million in salaries, bonuses and profits from stock options in the 12 months before the company went bankrupt. 毫不奇怪, 公司破产前的十二个月里，安然的高管们实现了7.5亿美金的工资、奖金和股票期权利润。First, financial ratios are not standardized. A perusal of the many financial textbooks and other sources that are available will often show differences in how to calculate some ratios. 首先,财务比率不规范。一个参考的许多金融教科书及来源,可将经常表现出差异如何计算一些率。 Liquidity ratios indicate a firm’s ability to pay its obligations in the short run. 流动性比率表明公司的支付能力在短期内它的义务。 Excessively high current ratios, however, may indicate a firm may have too much of its long-term investor-supplied capital invested in short-term low-earning current assets. 当前的比率过高,然而,可能表明,一个公司可能有太多的长期 investor-supplied资本投资于短期low-earning流动资产 In an inflationary environment, firms that use last-in, first-out(LIFO)inventory valuation will likely have lower current ratios than firms that use first-in, first-out(FIFO). 在一个通货膨胀的环境下,企业选择使用后进先出法对存货计价的公 司比采用先进先出法的公司有一个低的流动比率。 The cash ratio is too conservative to accurately reflect a firm’s liquidity position because it assumes that firms can fund their current liabilities with only cash and marketable securities. 流动比率太稳健不能正确反映一个公司的流动性状况，因为在这一比率假定公司仅仅用现金和有价证券就可以偿还流动负债。 Debt management ratios characterize a firm in terms of the relative mix of debt and equity financing and provide measures of the long-term debt paying ability of the firm. 描述一个公司债务管理比率从相对的混合的债务和股权融资的措施, 提供长期偿债能力的公司。 Total capital includes all non-current liabilities plus equity, and thus excludes short-term debt. 资本总额包括所有非流动负债加上股本,从而排除短期贷款。 Net profit margins vary widely by the type of industry. 有着很大的不同,其净利润为典型的产业。 Note that earnings before interest and taxes, rather than net income, Is used in the numerator because interest is paid with pre-tax dollars, and the firm’s ability to pay current interest is not affected by taxes. 注意,分子中用的是息税前利润而不是净收入，这是因为利息是税前支付的，公司支付现金利息的能力不受税收的影响。 Managers should analyze the tradeoff between any increased sales from a more lenient credit policy and the associated costs of longer collection periods and more uncollected receivables to determine whether changing the firm’s credit sales policy could increase shareholder’s we alth. 管理者应该分析权衡增加的销售从一个更为宽松的信贷政策和相关费用较长的周期和更多的应收账款收集来决定是否改变公司的信用销售的政策可能会增加股东的财富。 If the receivables collection period exceeds a firm’s credit terms this may indicate that a firm is ineffective in collecting its credit sales or is granting credit to marginal customers. 如果应收账款采集时间超过公司的信用条款这也许说明了企业信用销售收集它无效或给予客户信用边缘。 A low, declining ratio may suggest the firm has continued to build up inventory in the face of weakening demand or may be carrying and reporting outdated or obsolete inventory that could only be sold at reduced prices, if at all. 一个低税率、下降率可能显示这个公司已经持续不断地加强库存面对需求不断减弱或可能携带和报告过期或过时的库存,只能减价出售。Thus, the operating profit margin, which indicates the operating profit generated per dollar of net sales, measures t he firm’s operating profitability before financing costs. 因此,经营利润,预示着美元营业利润产生的净销售额,公司的经营利润措施在融资成本。 If the firm’s fixed assets are old and have been depreciated to a low book value, and the assets have not lost their productive ability, the low figure in the denominator will inflate ROA. 如果公司固定资产比较旧,分母的减少会是ROA折旧到低的账面价值，但是资产并没有失去生产能力。 Return on common equity(ROCE) focuses on just the return to common shareholders and is computed by removing the dividends to preferred shareholders from net income and dividing by the capital provided by common shareholders. 普通股权益报酬率仅仅关注普通股股东的报酬率，用净收入扣除优先股股利除以普通股股东提供的资本计算得到。 Dividend yield represents parts of a stock’s total return; another part of a st ock’s total return is price appreciation. 代表部分股息率的股票总回报;另一部分是一个股票的总回报价格上涨。 In fact, of all the concepts used in finance, none is more important than the time value of money, also called discounted cash flow(DCF) analysis. 事实上,财务上所有的概念中，货币时间价值是最重要的，也称作是折现调整现金流量折价分析。
专业英语翻译
Veterinary Immunology and Immunopathology 141 (2011) 133–138 Contents lists available at ScienceDirect Veterinary Immunology and Immunopathology j o u r n a l h o m e p a g e :w w w.e l s e v i e r.c o m /l o c a t e /v e t i m m Short communication Saccharomyces cerevisiae decreases in?ammatory responses induced by F4+enterotoxigenic Escherichia coli in porcine intestinal epithelial cells Galliano Zanello a ,b ,1,Franc ?ois Meurens a ,1,Mustapha Berri a ,Claire Chevaleyre a ,Sandrine Melo a ,Eric Auclair b ,Henri Salmon a ,? a Institut National de la Recherche Agronomique (INRA),UR1282,Infectiologie Animale et SantéPublique,F-37380Nouzilly (Tours),Indre et Loire,France b SociétéIndustrielle Lesaffre,Lesaffre Feed Additives,Marcq-en-Baroeul,France a r t i c l e i n f o Article history: Received 19October 2010Received in revised form 13December 2010 Accepted 31January 2011Keywords: Saccharomyces cerevisiae Enterotoxigenic Escherichia coli Pig Intestinal epithelial cells Cytokines Chemokines a b s t r a c t Probiotic yeasts may provide protection against intestinal in?ammation induced by enteric pathogens.In piglets,infection with F4+enterotoxigenic Escherichia coli (ETEC)leads to in?ammation,diarrhea and intestinal damage.In this study,we investigated whether the yeast strains Saccharomyces cerevisiae (Sc ,strain CNCM I-3856)and S.cerevisiae variety boulardii (Sb ,strain CNCM I-3799)decreased the expression of pro-in?ammatory cytokines and chemokines in intestinal epithelial IPI-2I cells cultured with F4+ETEC.Results showed that viable Sc inhibited the ETEC-induced TNF-?gene expression whereas Sb did not.In contrast,killed Sc failed to inhibit the expression of pro-in?ammatory genes.This inhibition was dependent on secreted soluble factors.Sc culture supernatant decreased the TNF-?,IL-1?,IL-6,IL-8,CXCL2and CCL20ETEC-induced mRNA.Furthermore,Sc culture supernatant ?ltrated fraction <10kDa displayed the same effects excepted for TNF-?.Thus,our results extended to Sc (strain CNCM I-3856)the inhibitory effects of some probiotic yeast strains onto in?ammation. ? 2011 Elsevier B.V. All rights reserved. 1.Introduction Enterotoxigenic Escherichia coli (ETEC)are pathogenic gram negative bacteria which infect humans and sev-eral species of farm animals such as calves and pigs.ETEC interacts with intestinal epithelial cells,colonizes the small intestine and secretes enterotoxins such as the heat-labile enterotoxins (LT),the heat-stable enterotox-ins (STa and/or STb),and the enteroaggregative E .coli heat-stable enterotoxin 1(EAST1)(Nagy and Fekete,2005).In pigs,ETEC infection and enterotoxin secretions can induce intestinal in?ammation and diarrhea resulting in reduced growth rate,increased mortality and economic ?Corresponding author.Tel.:+33247427331;fax:+33247427779.E-mail addresses:salmon@tours.inra.fr ,henri.salmon@tours.inra.fr (H.Salmon).1 These authors contributed equally to this work.loss (Fairbrother et al.,2005).Moreover,F4+ETEC strain induce pro-in?ammatory response in intestinal epithe-lial cells (Devriendt et al.,2010).Administration of the yeast Saccharomyces cerevisiae variety boulardii (Sb )has been shown to protect pigs in reducing ETEC transloca-tion (Lessard et al.,2009).In vitro studies showed that Sb secretes soluble factors that decrease the expression of pro-in?ammatory cytokines induced by enteric pathogens (Zanello et al.,2009).However,to our knowledge,there is no in vitro data regarding the anti-in?ammatory effects of S.cerevisiae (Sc )secreted soluble factors.Sc and Sb are members of the same species but they differ geneti-cally,metabolically and physiologically (Edwards-Ingram et al.,2007;Hennequin et al.,2001).Thus,in this study,we assessed if the non-commensal and non-pathogenic yeasts Sc (strain CNCM I-3856)and Sb (strain CNCM I-3799)secreted factors allowing the down-regulation of pro-in?ammatory gene expression in intestinal epithe-lial cells cultured with F4+ETEC.Sc (strain CNCM I-3856) 0165-2427/$–see front matter ? 2011 Elsevier B.V. All rights reserved.doi:10.1016/j.vetimm.2011.01.018
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。