天津农学院食品专业英语期末试题答案a卷
农业英语文献期末试卷答案
一、选择题1. Which of the following is NOT a type of agricultural crop?A. RiceB. WheatC. FishD. Beef答案：C解析：Rice, wheat, and beef are all agricultural products, but fish is typically classified as an aquatic product.2. The process of genetically modifying plants to resist pests is known as:A. HydrationB. FertilizationC. Genetically Modified Organisms (GMOs)D. Crossbreeding答案：C解析：Genetically Modified Organisms (GMOs) refer to organisms whose genetic material has been altered in a laboratory.3. Which of the following is NOT a primary purpose of agricultural extension services?A. Educating farmers on new farming techniquesB. Providing financial assistance to farmersC. Conducting research on agricultural issuesD. Offering marketing advice to farmers答案：B解析：While agricultural extension services may provide some financial assistance, their primary purposes are education, research, and advice.4. The practice of rotating crops on a piece of land to improve soil fertility is called:A. MonocultureB. Crop rotationC. FertilizationD. Spraying答案：B解析：Crop rotation is the practice of growing different types of crops in the same area in different seasons to improve soil health.5. The global challenge of ensuring food security is often referred to as:A. Climate changeB. Food scarcityC. Sustainable developmentD. Food security答案：D解析：Food security is the term used to describe the challenge of providing enough food for all people at all times.二、填空题1. The International Rice Research Institute (IRRI) is based in _______.答案：Philippines解析：The IRRI is located in the Philippines, which is known for its significant rice production.2. _______ is a method of conserving water in agriculture.答案：Drip irrigation解析：Drip irrigation is a technique that delivers water directly to the roots of plants, minimizing water loss.3. The term _______ refers to the cultivation of crops that have been genetically modified to resist pests.答案：Genetically Modified Organisms (GMOs)解析：GMOs are plants or animals whose genetic material has been altered to enhance their resistance to pests.4. The Green Revolution was a period of increased agricultural productivity that began in the _______.答案：1960s解析：The Green Revolution, characterized by the adoption of high-yielding varieties of crops, started in the 1960s.5. _______ is an agricultural practice that involves the controlled use of pests to control other pests.答案：Biological control解析：Biological control uses natural predators or parasites to control the population of harmful pests.三、简答题1. Briefly explain the concept of sustainable agriculture.答案：Sustainable agriculture is an approach to farming that aims to meet the needs of the present without compromising the ability of future generations to meet their own needs. It focuses on environmental stewardship, economic viability, and social equity. This includes practices such as crop rotation, organic farming, and integrated pest management to ensure long-term sustainability.2. What are the benefits of crop rotation?答案：Crop rotation offers several benefits, including improved soil health, reduced pest and disease problems, increased crop yields, and enhanced biodiversity. By alternating crops, soil nutrients are better utilized, pests and diseases that are specific to certain crops are less likely to build up, and the soil structure is improved over time.3. Discuss the role of agricultural extension services in modern agriculture.答案：Agricultural extension services play a crucial role in modern agriculture by providing farmers with information, training, and resources to improve their farming practices. They offer education on new technologies, such as precision agriculture and sustainable farming methods. Extension services also conduct research to address local agricultural challenges, facilitate knowledge transfer, and support farmers in making informed decisions about their operations. This helps to enhance productivity, sustainability, and profitability in the agricultural sector.。
食品专业英语复习试题（大学期末复习资料）
一按课文选择合适答案T he sugar we know best is table sugar, also called.a) maltoseb) ribosec) lactosed) sucoseIf you combine galactose and glucose, you get .a) sucroseb) starchc) lactosed) maltosePlants make carbohydrates through the process of .a) condensationb) nutritionc) respirationd) photosynthesisOn ly about 30% of adults can digest .a) sucroseb) starchc) lactosed) fructoseLeafy vegetables, whole grains, beans, and unpeeled apples are good sources of .a) carbohydratesb) proteinc) sugard) fiberCarbohydrates are chemical compounds made of .a) hydrogen, nitrogen, oxygenb) oxygen, hydrogen, carbonc) nitrogen, carbon, oxygend) carbon, hydrogen, nitrogenregulates how much glucose is in your blood.a) celluloseb) insulinc) fructosed) glycogenSucrose is a .a) complex carbohydrateb) monosaccharidec) disaccharided) polysaccharideThe long-term storage of carbs is .a) glucoseb) glycogenc) fatd) celluloseMonoglycerides, diglycerides, and triglycerides are classified as which are compounds created by the reaction between acids and alcohols that release water (H2O) as a by-product.a) amineb) etherc) esterd) carboxylic acidName of is .a) cis-9-octadecanoic acidb) cis-9-octadecenoic acidc) cis-9-hexadecanoic acidd) cis-9-hexadecenoic acidCoconut and palm oils are considereda) polyunsaturated fatsb) trans fatsc) saturated fatsd) monounsaturated fatsMonounsaturated fats have double bonds in their fatty acid chains:a) 0b) 1c) 2d) 3Saturated fat is considered “saturated” because it is fat filled with:a) oxygenb) carbohydratesc) hydrogend) proteinsSorbic acid is a kind of .a. food antioxidantsb. food pigmentsc. food preservativesd. food emulsifiersThe objective of blending is .a. to improve the quality of different wineb. to lower the cost of different winec. to equalize the quality of the same wine in several containersd. all of the aboveClarification of new wine can be achieved by .a. Racking the wine off the yeast sedimentb. chillingc. centrifugationd. filtrationNew wine is a cloudy solution in which are found.a. grape skinb. yeastc. grape seedd. tartrateIf wine may be the objective, the fermentation should go to completion.a. tableb. dryc. sweetd. sparklingWine can be classified into sweet wine, semi-sweet wine, semi-dry wine and dry wine according to .a. the level of moistureb. the level of sugarc. the level of tanind. the level of acidwill contribute to the clarification of grape juicea. Settlingb. Adding acidc. Centrifugationd. Adding sulfur dioxideGrape juice can be separated from the skins by .a. stemmingb. crushingc. drainingd. pressingGrapes can be picked by mechanical harvesters which .a. have the advantage of more rapid harvestb.have the advantage of bruising more fruitsIn the folloing setences, describe the harvesting time of grape properly.a. Grapes must be harvested when they are at optimum maturityb. The harvesting time may range over several weeksc. The harvesting time may not last more than a weekd. The harvesting time may not last a long time for the warm climatic conditionRequirments for the grape variety used to produce wine include .a. The requisite compositionb. Free of fungal infectionc. Bright colord. Desirable flavorcan be used for the production of white table wines.a. Only red groupsb. Only white grapesc. White grapes and red grapes with noncolored juiceThe best table wine are produced in the cooler parts of the temperate zone-areas where .a. Grapes ripen with sufficient acid and not too much sugarb. Grapes ripen with sufficient sugar and not too much acidAreas with during the ripening period produce the best quality grapes and hence the best quality wine.a. Low rainfallb. High rainfallc. Low humidityd. High humidityWithin the regions of grape growing and wine making variations in the potential quality of the wines that can be produced depend on _____.a. Seasonal variationb. humidityc. haild. Spring and fall frostsaccount for wide differences in the type of wine and its flavor .a. The variety of grape.b. The climatic conditions under which grape is grownc. The time of harvestingd. V ariations in processingThe basic process of Kjeldahl method include.a. titrationb. neutralizationc. distillationd. digestionpH ranges from 0 to 14 with pH of 7 being neutral. pH values below 7 are considered acids and pH values above 7 are .a. acidicb. basicc. neutrald. acetic1. Cool in desiccator2. Ignite crucible to constant weight at ~550 C3. W eigh cooled crucible4. 5-10g pretreated sample into a crucibleThe above procedure for Ashing is given in a wrong order, in the following choices, is a correct order.a. 2134b. 1324c. 3241d. 4213Crucible commonly used in the measurement of ash is made of .a. quartzb. porcelainc. nickeld. platinume. steelThe total moisture content of foods is generally determined by some form ofwhereby all the moisture is removed by heat and moisture is determined as the weight lost.a. instrumental methodsb. chemical methodsc. distillation methodsd. drying methodsThe process known as can be used to reduce the size of bulk samples of powdery foodsa. mixingb. gratingc. quarteringd. separatingY ou can make the sample homogeneous by .a. mixingb. grindingc. centrifugingd. settlingThe sample used for laboratory analysis must be ,that is, it should accurately reflect the overall composition of the whole lot.a. enoughb. homogenousc. representatived. cleanIn the following words, can not be used as technological additives .a. antioxidantb. emulsifierc. colorsd. surfactantAOAC stand for .a. Association of Official Analytical Chemistsb. Association of Analytical Chemistsc. Association of Official Agricultural Chemistsd. Association of Analytical CommunitiesIUPAC is the abbreviation of .a. International Union of Pure and Applied Chemistb. International Union of Pure and Applied Chemistryc. International Union of Purified and Applied Chemistryd. International Union of Purified and Applied ChemistIn many estimations allowance has to be made for .a. interference of climatic conditionb. interference of the food itselfc. interference of contamination of the reagentsd. changes which occur during storageProtein can be calculated from the total as determined by the Kjeldahl methoda. oxygenb. carbonc. nitrogend. hydrogenMoisture values obtained by drying methods may include other matter.a. wetb. activec. solubled. volatileIn many food laboratories, most of the routine work comprises methods of .a. study of contaminantsb. preparing the reagentc. proximate analysisd. study of additivesThe application of newer techniques of contribute to improve our knowledge of minor food constituents.a. analysisb. separationc. identificationd. measurementThe development of techniques is necessary which attempt to replace subjective methods of assessing various organoleptic qualities by more precise procedures.a. subjectiveb. objectivec. simpled. complexProcessed foods are produced within the limits of prescribed .a. manufacturing technologyb. manufacturing standardsc. manufacturing requirementsd. manufacturing modeT echniques such as canbe used to extend shelf lives of fruitsA. refrigerationB. freezingC. storage in a modified atmosphereD. chemical treatmentThe most important microorganisms causing wastage of fresh fruits are fungi.A. bacteriaB. fungiC. germD. virusProcedures such as have been proposed for decreasing the occurrence of patulin in apple juice and other products.A. preharvest fungicide treatmentB. low temperature storageC. trimming of rotted fruitD. using activated charcoal filtersSugar amino acid browning reactions may result in a loss of nutritionally essential .A. fatty acidB. amino acidC. oligosaccharideD. nuleic acidcan chelate metallic ions such as copper and inhibit ascorbic acid degradation.A. malic acidB. tartaric acidC. citric acidD. oxalic acidPolyphenoloxidases and peroxidases found in fruit tissues can catalyze oxidation of certain endogenous phenolic compounds to that polymerize to form intense brown pigments.A. quinonesB. sugarsC. acetoneD. aldehydeFruits resistant to discoloration mayA. have higher ascorbic acid levelsB. have lower PPO activityC. have higher PPO activityD. have lower ascorbic acid levelsIn the following processes, is not involved in nonenzymatic browning of fruit.A. Maillard condensation of sugars with amino acidsB. furfuraldehyde condensation with nitrogen compounds.C. oxidation of phenolic compoundsD. accorbic acid polymerization二句子翻译Food science has been defined as the application of the physical, biological ,and behavioral science to the processing and marketing of foods .食品科学可以定义为物理科学、生物科学和行为科学在食品加工及食品销售中的应用These facts make it clear that food scientists should have a basic understanding of human nutrition if they are to carry out properly the job of converting raw agricultural and fishery products into nutritious as well as acceptable processed foods.这些事实表明：要想正确地实现未加工的农产品及水产品向既受欢迎又营养丰富的加工食品的转化，食品科学家就应该对人类营养学有一个基本的了解Nutrition might be defined as the process whereby we obtain the essential nutrients and use them to make many other substances our bodies need .营养可以定义为人们赖以获得必需营养素并利用这些营养素来制造人体所需的其它物质的In some instances, medical researchers seeking the cause of a particular disease found that problem was due to a single substance在有些情况下，医学研究者在寻找某种特殊疾病的病因时发现问题就是由于缺乏某一种物质Nutrients might be divided into two general categories based on the amount that we need. These are the macronutrients , which we need in relatively large amounts and the micronutrients , which we need in relatively small amounts.根据人体需要量的不同，营养素可分为两大类，需要量大的称为常量营养素，需要量小的称为微量营养素。
2022年天津农学院食品科学与工程专业《微生物学》期末试卷B(有答案)
2022年天津农学院食品科学与工程专业《微生物学》期末试卷B(有答案）一、填空题1、E.coli的肽聚糖单体结构与Staphylococcus aureus的基本相同，所不同的是前者① ______，② ______。
2、颗粒体病毒的包涵体内有______个病毒粒子，其核酸为______。
3、保持地球上整个生物圈繁荣昌盛的最重要两个生物化学反应是______和______，前一反应主要由______完成，而后一个反应则主要由______进行。
4、半固体培养基可用于______、______、______、______、______、______和______。
5、酵母菌一般具有以下五个特点：① ______，② ______，③ ______，④ ______和⑤______。
6、在经典遗传学发展至分子遗传学过程中，有四种模式微生物发挥了重大作用，它们是① ______，② ______，③ ______，④ ______。
7、抗生素的作用机制有______、______、______和______。
8、微生物间和微生物与它种生物间的主要关系有五种，即______、______、______、______、______。
9、紫外线对微生物DNA的损伤，主要产生______，通过______和______等可修复DNA的损伤。
10、病原菌或病原体的侵袭力由______、______和______三方面组成。
二、判断题11、和动植物一样，细菌细胞也会经历由小长大的过程，因此，在相同情况下应选择成熟的细菌而非幼龄细菌进行显微镜观察，这样可以看得更清楚。
（）12、只有能利用无机氮化物合成氨基酸的微生物，才属于氨基酸自养微生物。
（）13、酿酒酵母只进行同型酒精发酵，而绝不存在异型酒精发酵。
（）14、噬菌体侵染宿主细胞时，蛋白质和核酸同时进入宿主细胞。
（）15、真核生物的纤毛和原核生物的鞭毛结构相同。
（）16、碱基排列顺序差异越小，它们之间亲缘关系就越近，反之亦然。
2020-2021大学《生物专业英语》期末课程考试试卷A(含答案)
2020-2021《生物专业英语》课程考试试卷A一、单词翻译（中英文互译，共10小题，每小题1分，共10分）1． zygote\ homology2. mortality\natality3. chlorophyll\ ribulose biphosphate4. meiosis \mitosis5． allele \homologous pair6．光合作用、核糖体7．二倍体、单倍体8．显性、隐性9. 腺嘌呤、胞嘧啶10. 物种、再生二．判断题（每题1分，共10分，正确打√，错误打×）1. Ribosomes are derived from the nucleoli.2. Light-independent reactions take place in the thylakoid membrane.3. All daughter cells are haploid.4. Sexual organisms cannot be cloned.5. Mendel’s second law states that characters are inherited dependently.6. The sequence of bases on the DNA molecule carries the geneticinformation.7. Fungal mitosis, unlike mitosis in all other organism, occurs within thenucleus.8．Parthenogenesis produces only females.9. Subspecies are genetically inferior to full species.10. Competition and predation are examples of density-independent factors.三、阅读理解（共20小题，每小题2分，共40分）(1) Most animals use more than one species as food. Therefore, the term“food web” is a better description of food relationships than “food chain”. A food web is a complex feeding system that contains several food chains. For example, mice, rabbits, and deer eat plants. owls eat mice and rabbits. Mountain lions eat rabbits and deer. These five species are parts of food chains that together form a food web.The first link in a food chain is always a green plant. Only organisms with chlorophyll, such as green plants can make food. for example, the first link aquatic food chains is algae. Most algae are microscopic green plants that produce food by photosynthesis. In photosynthesis, energy from sunlight converts carbon dioxide and water to sugar. Tiny fish in lakes, streams and oceans eat algae. In turn, these tiny fish are eaten by larger fish. The larger fish are eaten by still larger fish. The food supply for fish is made by algae. This food is then passed through the food chains as one animal eats another.Organisms may be divided into three groups based on how they obtain food. These groups are producers, decomposer and consumer. Organisms containing chlorophyll are producers. thus, green plants are producers. Animals that eat other animals and plants as consumers. Microbes, one-celled organisms that cause the decay of dead plants and animals are decomposers. Since decomposers cannot make their own food, they are also consumers.1. The main purpose of the passage is to_______.A. determine which food chain is the most efficientB. describe the food network among plants and animalsC. explain the process of photosynthesis in green plantsD. appeal to conservationists to protect endangered plant species2. According to the author, what is a “food web”?______A. A complicated system of several food chainsB. A society that distributes foodC. The relationship of one green plants to anotherD. The device that spiders use to catch food3. Which of the following would most likely be the first link in a food chain?_____A. TermitesB. FishC. LionsD. Grass4. The author divides organisms according to______.A. how they use up energyB. how they obtain foodC. how much energy they require in order to moveD. whether they live on the land or in the sea5.Which of the following organism could not be a consumer as described in the passage?A. a microbeB. a rabbitC. a treeD. a fish(2) Lichens can be spectacular for anyone who cares to look ,but few people take the trouble. Often modestly colored and seemingly two-dimensional as they cling to whatever surface they find, they grow in the background; as though designed to be ignored. Yet they hold a special fascination for botanists, partly because they presentmysteries still to be solved and partly because they do so many things so well.No casual observer of a lichen would ever suspect that it was a composite of interacting life forms. The seemingly uncomplicated lichen is actually composed of a fungus and a colony of algae (or blue-green algae, which some scientists now consider to be bacteria). A few species even include all three of these diverse forms of life. A complete lichen is strikingly different from its separated partners in both appearance and biochemistry; many produce unique compounds which cannot be made by the component organisms alone.Lichens grow in almost every natural habitat imaginable, from deserts to tropical rain forests—even on the back of certain beetles in New Guinea and inside rocks(along with algae) in the otherwise barren dry valleys of Antarctica.Many species can not tolerate extreme heat, cold or dryness. Very few, however, can survive heavy air pollution, and many live only where the air is very clean. The disappearance of lichens from an area gives warning of a threatened environment.1. Which of the following would be the best title for the passage?_____A. The versatility and complexity of the lowly lichenB. The hidden characteristics of algae coloniesC. The disappearance of the lichen speciesD. The habitats of spectacular fungi2. The author states that lichens grow “as though designed to be ignored” because they are______.A. not totally understood by botanistsB. troublesome to collect for the purposes of studyC. uncomplicated in their internal structureD. not easily noticed by observers3. According to the author, most people are unaware that lichen is a____.A. leafy plantB. class of simple bacteriaC. two-dimensional life formD. Combination of organisms4. The “unique” compounds mentioned in the second paragraph are produced_____.A. through the cooperative efforts of the lichen’s partsB. only under laboratory conditionsC. through one of the three possible processesD. once in the lichen’s life cycle5. The author implies that lichens might be used to____.A. find water sourcesB. destroy unwanted plant lifeC. test for air purityD. provide food in remote areas (3) Insects´ lives are very short and they have many enemies, but they must survive long enough to breed and perpetuate their kind. The less insect like they look, the better their chance of survival. To look “inedible” by resembling or imitating plants, is a deception widely practiced by insects. Mammals rarely use this type of camouflage, but many fishes and invertebrates do.The stick caterpillar is well named. It is hardly distinguishable from a brown or green twig. This caterpillar is quite common and can be found almost anywhere in North America. It is also called “measuring worm” of “inchworm”. It walks by arching its body, then stretching out and grasping the branch with its front feet, then looping its body again to bring the hind feet forward. When danger threatens, the stick caterpillar stretches its body away from the branch at an angle and remains rigid and still, like a twig, until the danger has passed.Walkingsticks, or stick insects, do not have to assume a rigid, twiglike pose to find protection, they look like inedible twigs in any position. There are many kinds of walkingsticks, ranging in size from the few inches of the North American variety to some tropical species that may be over a foot long. When at rest their front legs are stretched out. Some of the tropical species are adorned with spines or ridges, imitating the thorny bushes or trees in which they live.Leaves also seem to be a favorite object for insects to imitate. Many butter flies can suddenly disappear from view by folding their wings and sitting quietly among the foliage that they resemble.1.What is the main subject of the passage?A.Catepillars that live in treesB.The feeding habits of insectsC.How some insects camouflage themselvesD.Insects that are threatened with extinction2.In lines 1, the word “enemies” refers to______.A.other creatures competing for spaceB.extreme weather conditionsC.creatures that eat insectsD.inedible insects3.According to the passage, how does the stick caterpillar make itself look like a twig?A.By holding its body stiff and motionlessB.By looping itself around a stickC.By changing the color of its skinD.By laying its body flat against a branch4. Which of the following is true of stick insects? A. They resemble their surroundings all the time. B. They make themselves look like other insects. C. They are camouflaged only when walking. D. They change color to make themselves invisible.5. Which of the following are not mentioned in the passage as objectsthat are imitated as a means of protection?A. ThornsB. FlowersC. LeavesD. Sticks6.In which paragraph does the author describe the way in which stickcaterpillars move?A. Paragraph oneB. Paragraph twoC. Paragraph threeD. Paragraph four(4) Wide-ranging research on tooth decay has recently produced somesurprising findings. one indicates that cheddar may actually inhibit the tooth-decay process. It seems to have decay-slowing effect on human teethif it is eaten immediately after sugar. Why cheese should have such aneffect is unknown. It is speculated that the food might interfere withthe acid that decays teeth or with bacteria that produce the acid. If so,it would be the first common food found to have this useful property. Theother suprprising research finding was that heavily sweetened cerealsproved about equally potent in causing decay whether they contained eightpercent sugar or almost eight times that much.1. According to the passage, how many of the test results were unexpected?A. OneB. TwoC. ThreeD. Eight2. According to the passage, what effect does cheddar cheese seem tohave?A. It interferes with the function of teeth.B. It makes sugar taste sweeter.C. It decreases the rate at which teeth decay.D. It helps in the digestion of food.3. It can be inferred from the passage that the research on the relationship between cheese and tooth_______.A. has been discreditedB. will be slowed considerablyC. has been found to be conclusiveD. will be continued4. Researchers discovered that sweetened cereals were______.A. important nutritionallyB. all surprisingly heavy in sugarC. more expensive than cheeseD. all equally harmful to teeth 四、短文翻译（第1题英文短句翻译成中文，每小题2分，共20分，第2题中文翻译成英文，20分,共40分） 1.英文短句翻译成中文 (1) All eukaryotic cells contain most of the various kinds of organelles, and each organelle performs a specialized function in the cell. (2) Photosynthesis occurs only in the chlorophyll-containing cells of green plants, algae, and certain protists and bacteria. (3) A pictorial display of an organism ,s chromosomes in the coiled, condensed state is known as a karyotype. Karyotype reveal that in most cells all but sex chromosomes are present as two copies, referred to as homologous pairs. (4) An organism that inherits identical alleles for a trait from each parent is said to be homozygous for that traits; if different alleles for a trait are inherited, the organism is heterozygous for that trait. (5) The leading strand is synthesized continuously, while the lagging strand is synthesized in short stretches known as Okazaki fragments.(6) Taxonomy reveals a great deal about the evolutionary relationships among organisms. A clade is a taxonomic unit whose members are derived from a common ancestor. (7) All fungi carry out extracellular digestion: they secrete enzymes that digest organic matter, and then they absorb the resulting nutrients. (8)The organs and tissues of the embryo arise during organogenesis, as cells inside the embryo and on its surface become specialized. (9) Populations of a species that are spread out over a broad geographical range are often arrayed in a cline-a gradual change in one or more characteristics as each population evolves adaptations to its own local environment. (10) Just as competition, predation, and other elements interact todetermine the size of a population within a community, population distribution is the result of many interrelated factors.2．短文翻译（中译英）蛋白质很难说明蛋白质在生命系统中有多么重要。
专业英语部分习题答案参考上课讲义
专业英语部分习题答案参考b--吡啶 pyridine 巴比妥酸:barbituric acid 比电导conductance不规则的:irregular 崩解剂disintegrantc--萃取 extraction 成团:agglomeration 测量仪measurement 肠液:intestinal fluidd--胆固醇cholestero 对映体:enantiomer 电极electrode 代谢:metabolismf--反相渗透reverse osmosis 分布:dispositiong--构象:conformation 固化:solidizej--甲苯 toluene 静脉注:intravenous injection 挤压:compress聚集:aggregate 胶囊capsulel--粒子:particle 立体选择性:stereoselectivity 利用率:availabilitym--灭菌产品sterile products n--粘合剂adhesivep--偏振光:polarized light 片剂tablet 配剂elixir 排泄:excretionq--起始原料starting materials(raw materials) q醛 aldehyder--溶解度:solubility 乳剂emulsion 润滑剂lubricants--释放:release 渗液solution 生物膜:biologic membrane 生物碱alkaloid, t---糖浆syrup 甜味剂sweetenerw--丸剂pill 微生物microorganism 胃液:gastric fluid 稳定态:steady-statex--旋光异构现象:optical isomerism 悬浮液suspension 香味剂flavor 稀释剂diluent形状:shape 吸收:absorption 消除:eliminationy--胰岛素 insulin 压片:tablet compressionz--中间体intermediate 重结晶 recrystallization 左旋:levorotation蒸馏distillation 组织tissuea--asymmetric carbon不对称碳 absorption吸收 action动作 adhesive粘合剂c--contamination污染 chirality:手性 compress压缩 composite合成的compressibility:可压缩性 compaction:压紧 contamination specialize特殊污染conductivity电导率 control:控制 clinical:临床的d-- design:设计 dry:干燥 delivery:传送e-- extend:延长 epoxide:环氧化物f-- formulation:制剂 fluidity:流动性 function:功能g-- geometric isomerism:几何异构h-- hormone激素 hydrolysis diastereoisomer:水解非对映异构体heterogeneous catalyst多相催化剂，i-- irrigating冲洗m-- metabolite代谢物 medication药物治疗 medicine内服药 mill:研磨measure尺寸 mix:混合 microorganisms微生物o-- ophthalmic眼药p-- polysaccharide多糖 peptide肽 plasma血浆 penicillin青霉素，precursor:前体 partition coefficient:狭义分配系数 pharmaceutical制药的 parenteral注射药物 pycogens热源 procedure:程序q-- quality性质 quantity数量s-- steroid甾类 steric effect:空间效应 stereoselectivity:立体选择性screening:过筛 sustain :维持t-- treat治疗 therapy:治疗u--uniformity目标 v--vaccine疫苗Unit1 P7Answer the following questions:How many groups can pharmaceutical agents be split into depending on their production or origin?①totally synthetic materials(synthetics)②natural products③products from partial syntheses(semi-synthetic products)(2)Can you illustrate any significant examples of pharmaceutical agents obtained by total synthesis?L-amine,chleramphomical,caffeine,Dopamine,Epinephrine,Lerodapa,peptide,hormones.Prestaglanding,P_Pouricollamine,Vincamine,(3)What is the difference between the synthetic drugs and traditional Chinese herbal medicine?synthetic drugs include the most important of synthetics and semi-sythetic products, however, natural products are frequently needed as starting materials or intermediates for important synthetic products.2、生物碱4、Introduction of Nucleic acidsNucleic acids are polyanionic molecules of high molecular weight. These polymers are composed of a sequence of subunits or nucleotides so that the whole is usually termed a polynucleotide. The nucleic acids are of two main varieties, ribonucleic (RNA) and deoxyribonucleic (DNA). DNA is found primarily in the chromatin to the cell nucleus, whereas 90% of RNA is presented in the cell cytoplasm and 10% in the nucleolus. The two classes of nucleic acids are distinguished primary on basis of the five-carbon atom sugar of pentose present. Two general kinds of bases are found in all nucleic acids. One type is a derivative of the parent compound purine. Principle examples are guanine and adenine. The second class of bases found in all nucleic acid is derived from the parent compound pyrimidine.介绍核酸核酸是超高分子量聚阴离子分子。
天津农学院英语补考答案
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【VIP专享】2012食品微生物(双语)考题答案
2012食品微生物学双语参考答案A卷I. Complete the following sentences . （20%）1.Bacteria can be divided into two groups according to their cell wall structure, the ___革兰氏阳性_and the __革兰氏阴性__.2.___厌氧菌__ are organisms that can grow without using molecular oxygen. Microorganisms that can synthesize complex organic compounds from CO2are called _ 自养型. ___光能营养型__ are microorganisms that obtain their energy to synthesize organic compounds from light.3.V iruses consist of ___核酸___surrounded by a protein coat.4.__接合 __ is the process in which DNA is transferred from one bacteria to another.5.A culture media where all the ingredients are known is called合成media.6.Ribosomes are structures composed of RNA_and蛋白质. Extrachromosomal DNA elements found in some bacteria are called质粒7.Unicellular fungi are called酵母菌. Filamentous fungi form branching structures are called霉菌.anisms that grow best above 40℃are called嗜高温微生物. Organisms that grow best below 20℃are called嗜低温微生物.9.Pease write down Chinese name of “Bergey’s Manual of Systematic Bacteriology伯杰氏系统细菌学手册.10.The bacteria 乳酸菌and the enzyme 凝乳酶was needed in manufacturing of cheese(奶酪)11.The reason for go sour (变酸)of wine is transfer of alcohol to醋酸by醋酸菌.II. Explaining the Conceptions (30%)1.Selective media ：选择性培养基。
食品专业英语答案
答案CHAPTER 43 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 whenconfecting the beverage.B. 根据课文判断下列陈述是否正确：1)T2)T3)T4) F5) F6)TCHAPTER 54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 steelhand. 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 63 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 theyreceive a minimum amount of jarring.3)Use this method to analyze the arginine through HPLC, the linearity range isfrom 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Now describe a similar experiment for finding the density of a beverage in a report style. Use the following words in the description. The procedure is: wash→dry→pour→measure→calculate.Density bottle was washed with brush firstly and then rinsed with alcohol. The empty bottle was dried and weighed by the scale. Then put exactly a volume of the liquid into the bottle. Next the full bottle was weighed by the scale and gained the mass. The mass of the liquid, therefore, can be calculated with subtraction between the mass of the full bottle and the mass of the empty bottle. Finally its density is calculated with the equation ρ = m/v. The operation should be done at the room temperature.E. 描述测量物体的单位Chapter 74 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.2) Mach these stems and affixes with their meaningsChapter 83 练习：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 ofglutamic 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 soon.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 noless 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 ofexperiment.7)Select the enzyme depending on the using temperature and pH.8)If there are indications that the liver is damaged after medicine feeding thenthe subacute experiment must be carried out.9)To establish of standard curves, pre-tests of at least three concentration levelsshould be conducted to establish the range.10)It could be demonstrated that this compound could be capable of showingdifferent colors under different pH in this experiment.11)In the experiment of detecting pesticide residue, GC has proved mostadaptable.12)In the chronic animal experiments, no less than four groups plus a controlgroup of experimental animals are employed, each consisting of at least 25 pairs of mice.13)The experiment should be operated in the temperature and humiditycontrolled room.14)The minimum toxic dosage level is expected to produce no toxicity, at the otherextreme the maximum dosage should be sufficient to cause pathological changes, but not cause high mortality before the end of the experiment. Otherdosages fall in between these two dosages.15)In the experiment need to be sampled at various intervals, the quantity ofsample 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 experimentalresults are right.20)This new chromatogram is about ten times as sensitive to pesticide residues asthe old one.21)Patient is as much as ten times more susceptible to toxic compounds thanhealthy 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.2) Study the meanings of following stems and affixes. Mach these stems and affixes with their meaningsChapter 92 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。
食品专业英语试题及答案
食品专业英语试题及答案一、选择题（每题2分，共20分）1. The term "shelf life" in food science refers to the period during which a food product is expected to remain:A. FreshB. EdibleC. UnchangedD. All of the above2. Which of the following is not a common food additive?A. PreservativesB. EmulsifiersC. Flavor enhancersD. Natural sugars3. The process of ________ is used to kill bacteria in food products.A. FermentationB. PasteurizationC. CanningD. Drying4. The unit "ppm" stands for:A. Parts per millionB. Pounds per minuteC. Percentage point marginD. Per pound mass5. In food processing, the term "HACCP" refers to:A. Hazard Analysis and Critical Control PointsB. High Accuracy Control ProgramC. Health and Community Care ProgramD. High-altitude Cooking and Cooling Process6. The main purpose of using enzymes in food production is to:A. Increase the nutritional valueB. Enhance the flavorC. Improve the textureD. Accelerate the reaction rate7. Which of the following is a method of food preservation?A. FreezingB. SmokingC. Both A and BD. None of the above8. The chemical formula for table salt is:A. NaClB. KClC. CaCl2D. MgCl29. The "five senses" in sensory evaluation of food do not include:A. TasteB. SmellC. SightD. Temperature10. The term "rancidity" in food science is associated with the oxidation of:A. ProteinsB. CarbohydratesC. LipidsD. Vitamins二、填空题（每空1分，共10分）11. The ________ is a technique used to determine the fat content in meat products.(Infra-red spectroscopy)12. A ________ is a person who is trained to evaluate food products using their senses.(Sensory panelist)13. The ________ is the process of removing water from food to extend its shelf life.(Dehydration)14. The ________ is a type of food spoilage caused by the growth of mold.(Mycotoxin)15. The ________ is a method used to preserve food by using high temperatures and pressure.(Sterilization)16. The ________ is the study of the chemical, physical, and biological properties of food.(Food science)17. The ________ is a technique used to detect the presence of specific microorganisms in food.(Microbiological analysis)18. The ________ is a food additive that helps to maintain the color of food products.(Antioxidant)19. The ________ is a process used to remove impurities from food products.(Purification)20. The ________ is the study of the changes in food during processing and storage.(Food chemistry)三、简答题（每题10分，共20分）21. What are the main functions of food additives in the food industry?Answer: The main functions of food additives include preserving food to prevent spoilage, enhancing the flavor and texture of food, improving the appearance of food, and providing nutritional benefits.22. Describe the steps involved in the HACCP system.Answer: The HACCP system involves seven steps: 1) Assess the hazards associated with the food; 2) Determine thecritical control points; 3) Establish critical limits for each control point; 4) Monitor the control points to ensure they are within the limits; 5) Corrective actions if thelimits are exceeded; 6) Verify that the HACCP system is working effectively; 7) Record keeping for all the steps and actions taken.四、论述题（每题25分，共50分）23. Discuss the importance of food safety and the role of regulatory bodies in ensuring it.Answer: Food safety is crucial to prevent foodborne illnesses and protect public health. Regulatory bodies play a key role by setting standards, monitoring compliance, conducting inspections, and enforcing regulations to ensure that food products are safe for consumption.24. Explain the concept of "sustainable food production" and its significance in today's world.Answer: Sustainable food production refers to thepractice of producing food using methods that protect the environment, public health, and community well-being while ensuring long-term food security. It is significant in。
天津农学院应化专业英语期末复习题
专业英语期末复习题第一单元：The Roots of Chemistry一、单词短语1、be defined as（被定义为）2、molecule（分子） molecular（分子的）3、chemical process （化学过程）4、carry out （执行、进行）5、under one’s control（在、、、的控制下）6、element（元素） elementary（基础的）7、combine（化合）8、break down （分解）9、decompose（分解）10、dissociate（离解）11、reduce（还原）12、neutralize（中和）13、replace（取代）14、Oxidize（氧化）15、表示“生成、反应”的英文：react、obtain、form、convert、produce、give、yield16、carbon（碳）17、hydrogen（氢）18、oxygen（氧）19、atom(原子)20、proton（质子）21、neutron（中子）22、electron（电子）23、atomic nucleus（原子核）24、positive charge（正电子）25、negative charge（负电子）26、energy level（能级）27、isotope（同位素）28、radioactive（放射性的）29、ionic bond (离子键)30、covalent bond（共价键）31、attraction（吸引力）32、repulsion（排斥力）33、distillation（蒸馏、n） distill（蒸馏、v） rectification(精馏)34、atomic reaction（原子反应）35、composition（构成）36、structure（结构）37、property（性质）二、课文句子翻译1、what has been found indicates clearly that practicalneeds influenced the early development of chemistry， as was the case for the early development of mathematics.答：已有事实清楚地表明：正如早期熟悉的发展一样，实际需要影响着化学的发展。
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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.。