食品专业英语课后习题
食品专业英语8常用食品检验仪器
2017/10/13
《食品专业英语》习题参考答案
8.3 原子吸收分光光度计使用基础
2017/10/13
《食品专业英语》习题参考答案
I. Answer questions 1. The atomic absorption spectrophotometer employs special light sources (hollow cathode lamps) constructed for the respective elements to be analyzed. 2. A sample is dissolved in solvent and burned for atomization. 3. Usually the apparatus consists of a light source, a sample-atomizer, a spectroscope, and a photometer, and a recording system. 4. In the flame, the ions are reduced to gaseous metal atoms. The oxidation states (e.g. Fe2+, Fe3+) cannot be distinguished by AAS. 5. 0.003 nm.
2017/10/13
《食品专业英语》习题参考答案
III. Translation 1. 这是对荧光的一个简短介绍。更深入的知识可以在其 它地方找到。 2. 在这个简易实验中，蓝色玻璃透射出的400nm波长以 下的光线被奎宁吸收。 3. 镜像规则：右边的吸收光谱是左边发射光谱的一个镜 像。 4. The fluorescent lifetime of the excited state, τ, is the average time a molecule stays in the excited state before returning to ground state. 5. Actually an approximation of τ can be obtained by measuring Φ in aired and degassed solutions.
江西农业大学食品专业英语试题及答案
江西农业大学食品专业英语试题及答案1、--Don’t _______ too late, or you will feel tired in class.--I won’t, Mum. [单选题] *A. call upB. wake upC. stay up(正确答案)D. get up2、My daughter is neither slim nor fat and she’d like a _______ skirt. [单选题] *A. largeB. medium(正确答案)C. smallD. mini3、Whatever difficulties you have, you should not _______ your hope. [单选题] *A. give inB. give outC. give up(正确答案)D. give back4、Which do you enjoy to spend your weekend, fishing or shopping? [单选题] *China'shigh-speed railways _________ from 9,000 to 25,000 kilometers in the past fewyears.A. are growing(正确答案)B. have grownC. will growD. had grown5、It’s raining heavily outside. Don’t leave _______ it stops. [单选题] *A. whileB. sinceC. until(正确答案)D. when6、81．Some birds are flying ________ the lake. What a beautiful picture! [单选题] *A．forB．underC．inD．above(正确答案)7、I’m sorry there are ______ apples in the fridge. You must go and buy some right now.（）[单选题] *B. littleC. a fewD. few(正确答案)8、Hearing that he had passed _____ health examination, he immediately made _____ call to his parents. [单选题] *A. a; /B. the; /C. the; a(正确答案)D. a; the9、29．There is a book in your left hand. What’s in your ___________ hand? [单选题] *A．the othersB．other (正确答案)C．anotherD．others10、——Can you come on Monday or Tuesday? ——Im afraid（）of them is possible. [单选题] *A.neither(正确答案)B. eitherD.both11、The teachers don't make us wear a school uniform and we can wear _____ we like. [单选题] *A. anyB. thatC. asD. what(正确答案)12、We have made a _______ tour plan to Sydney. [单选题] *A. two dayB. two daysC. two-day(正确答案)D. two-days13、She _______ be here. [单选题] *A. is gladB. is so glad to(正确答案)C. am gladD. is to14、—______? —Half a kilo.（）[单选题] *A. How much are theyB. How much is itC. How much would you like(正确答案)D. How many would you like15、—______ you speak French?—Yes, I can.（）[单选题] *A. NeedB. Can(正确答案)C. MightD. Must16、It’s raining outside. Take an _______ with you. [单选题] *A. cashB. life ringC. cameraD. umbrella(正确答案)17、You could hardly imagine _______ amazing the Great Wall was. [单选题] *A. how(正确答案)B. whatC. whyD. where18、Simon does not（）his fellow workers because they often argue over trivial matters. [单选题] *A. get on with(正确答案)B. come up withC. do away withD. go on with19、Some people were born with a good sense of direction. [单选题] *A. 听觉B. 方向感(正确答案)C. 辨别力D. 抽象思维20、—______ —（）[单选题] *A. How long did you stay there?B. How much did you pay for the dress?C. How many flowers did you buy?(正确答案)D. How often did you visit your grandparents?21、Sometimes only（）10 out of 500 or more candidates succeed in passing all the tests. [单选题] *A. as many asB. as few as(正确答案)C. as much asD. as little as22、Having stayed in the United States for more than ten years, he got an American（）[单选题] *A. speechB. accent(正确答案)C. voiceD. sound23、_______ your parents at home last week? [单选题] *A. IsB. WasC. AreD. Were(正确答案)24、The students in that university are not fewer than（）in our university. [单选题] *A. the oneB. thatC. themD. those(正确答案)25、77．You can watch TV when you finish________ your homework. [单选题] * A．to doB．doC．to doingD．doing(正确答案)26、49．________ is the price of the product? [单选题] *A．HowB．How muchC．What(正确答案)D．How many27、His picture is on show in London this month. [单选题] *A. 给...看B. 展出(正确答案)C. 出示D. 上演28、The relationship between employers and employees has been studied（）. [单选题] *A. originallyB. extremelyC. violentlyD. intensively(正确答案)29、Stephanie _______ going shopping to staying at home. [单选题] *A. prefers(正确答案)B. likesC. preferD. instead30、A healthy life is generally thought to be（）with fresh air, clean water, and homegrown food. [单选题] *A. joinedB. boundC. lackingD. associated(正确答案)。
初三英语食品加工单选题50题
初三英语食品加工单选题50题1. In the food factory, we often use a ______ to mix the ingredients together.A. blenderB. freezerC. toasterD. cooker答案：A。
解析：这题考查食品加工相关词汇。
A选项blender（ 搅拌机），可以用于混合食材，符合题意。
B选项freezer 冰柜）是用于冷冻的，不能混合食材，所以错误。
C选项toaster（烤面包机）主要功能是烤面包，不是混合食材的工具，错误。
D选项cooker（ 炊具）范围太宽泛，没有具体指出是能混合食材的工具，不合适。
2. When making cakes at home, you need to ______ the flour first.A. cutB. pourC. siftD. peel答案：C。
解析：这题考查家庭厨房制作蛋糕时对面粉的操作相关词汇。
C选项sift（筛），制作蛋糕时通常要先筛面粉，是正确的操作。
A选项cut 切），面粉不能切，不符合。
B选项pour 倒），这里说先对面粉进行操作，倒面粉不是第一步，错误。
D选项peel（削皮），面粉不需要削皮，不符合题意。
3. In a food processing plant, they will ______ the fruits before making jam.A. washB. eatC. sellD. hide答案：A。
解析：在食品加工厂制作果酱之前，对水果要进行的操作是清洗。
A选项wash（清洗）正确。
B选项eat（吃），在制作果酱前不会先吃水果，不符合逻辑。
C选项sell（售卖），还没加工好不能售卖，错误。
D选项hide（ 隐藏）与制作果酱前对水果的操作无关，错误。
4. To make fresh juice, you should ______ the fruits into small pieces.A. breakB. chopC. throwD. leave答案：B。
中考英语食品名称词汇练习题20题含答案解析
中考英语食品名称词汇练习题20题含答案解析1. I like eating apples, bananas and _____.A.pearsB.carrotsC.cabbagesD.potatoes答案解析：A。
选项A“pears”是梨，属于水果；选项B“carrots”是胡萝卜，选项C“cabbages”是卷心菜，选项D“potatoes”是土豆，都属于蔬菜。
题干中说喜欢吃苹果、香蕉和某种水果，所以答案是A。
2. Which one is not a fruit?A.strawberriesB.tomatoesC.orangesD.grapes答案解析：B。
选项A“strawberries”是草莓，选项C“oranges”是橘子，选项D“grapes”是葡萄，都是水果。
而选项B“tomatoes”是西红柿，属于蔬菜不是水果。
3. My favorite fruit is _____.A.cucumbersB.applesC.onionsD.lettuce答案解析：B。
选项A“cucumbers”是黄瓜，选项C“onions”是洋葱，选项D“lettuce”是生菜，都是蔬菜。
只有选项B“apples”是苹果，是水果。
4. We can buy _____ in the fruit store.A.cauliflowersB.peachesC.beansD.celery答案解析：B。
选项A“cauliflowers”是花椰菜，选项C“beans”是豆类，选项D“celery”是芹菜，都不是水果。
选项B“peaches”是桃子，是水果可以在水果店买到。
5. _____ are sweet fruits.A.MushroomsB.BroccoliC.MangoesD.Cauliflower答案解析：C。
选项A“Mushrooms”是蘑菇，选项B“Broccoli”是西兰花，选项D“Cauliflower”是花椰菜，都不是水果。
食品专业英语习题集
食品专业英语习题集一、专业词汇1.食品工业2.发酵3.单元操作4.包装食品5.碳水化合物6.多糖7.单糖8.葡萄糖9.果糖10.蔗糖11.乳糖12.麦芽糖13.软饮料14.还原糖15.乳糖不耐症16.糖醇17.焦糖化18.美拉德褐变19.氨基酸20.纤维素21.淀粉22.膳食纤维23.糊化24.乳化25.肽键26.变性27.二硫键28.胶原蛋白29.等电点30.酶31.酶促褐变32.酵母33.霉菌34.有机溶剂35.配方食品36.甘油三酸脂37.脂肪酸38.熔点39.氢化40.饱和脂肪酸41.起酥油42.脱脂牛奶43.色拉调料44.塑性脂肪45.脂肪氧化46.货架期47.必需脂肪酸48.异味49.自由基50.抗氧化剂51.真空包装52.前体53.胡萝卜素54.肠道55.抗生素疗法56.腊肉t57.渗透压58.细胞膜59.紫外线60.诱导期二、判断题1. The fat-soluble vitamins include vitamins A, C, D, and K. ()2. The mineral elements and vitamins belong to the macronutrients which we needed in relatively large amounts. ()3. The simple sugars are basically aliphatic polyhydroxy aldehydes and ketones. ()4. Amino acids with nonpolar R groups are less soluble in aqueous solvents than amino acids with polar uncharged R groups. ()6. Amino acids with hydrophilic R groups can hydrogen-bond with water and are generally soluble in aqueous solutions. The hydroxyls of serine, threonine, and cysteine are the functional moieties present in R groups of this class of amino acids, ()7. Hemoglobin and myogobin are hemo-containing proteins that transport oxygen and carbon dioxide in the blood and muscles. ()8. The water-soluble vitamins include vitamins D, niacin, thiamin and biotin. ()9. The carbohydrate, fat and protein belong to the macronutrients which we needed in relatively large amounts. ()10. As open-chain hydroxyl aldehydes and hydroxyl ketones, the monosaccharides are called reducing sugar. ()11. The reducing sugar include sucrose. ()12. The carotenoid belong to phospholipid. ()13. The amino acid with positively charged (basic) R groups at pH 6-7 are lysine, arginine, and histidine. ()14. The linear sequence of amino acids in protein is referred to as “primary structure”. ()15. Food preparation doesn’t involve mixing, heating or cooling, pressure cooking, fermentation, or combination with other food. ( )16. Food processing is the methods and techniques used to transform raw ingredients into food for human consumption. ( )17. The monosaccharides commonly found in foods are glucose and fructose. ( )18. The disaccharides include sucrose, lactose and fructose. ( )19. Sucrose is glucose and fructose combined into a nonreactive nonreducing sugar. ( )20. Lactose, composed of fructose and galactose, is found only in milk and dairy products. ( )21. Sugar alcohols provide sweetness but are not fermented by oral bacteria and therefore do not contribute to tooth decay. ( )22. The Maillard browning reaction occurs between a carbonyl (aldehyde or ketone group) found in a reducing sugar and an amine found in proteins and amino acids. ( )23. Polysaccharide are carbohydrates that ha ve ≤10 saccharide units linked together. ()24. Cellulose is a polymer of glucose where the units are linked by a α-1-4 linkage. ( )25. The glucose subunits of starch are linked by β-1-4 and α-1-6 linkage. ()26. Starch molecules that have gone through gelatinization may undergo a partial reversal of the gelatinization during storage in a reaction called retrogradation. ( )27. Protein are polymers of amino acids linked together in the same type of amide bond called ester bond. ( )28. Even though the amino acid composition varies, the amount of nitrogen in food protein is fairly constant at about 16%. ( )29. Hydrogen and disulfide bonds are heat sensitive and are disrupted resulting in denaturation of some food proteins. ( )30. At higher pH levels proteins are positively charged while at low pH levels are negatively charged. ( )31. At some intermediate pH called the isoelectric point, the protein molecule, has no net charge. ( )32. Fats are liquid at room temperature and oils are solid. ( )33. Fat soluble pigment include chlorophyll and carotenoids. ( )34. Hydrogenation involves the addition of catalysts and hydrogen gas to oils converting the single bonds of fatty acids to single bonds. ( )35. Lipid oxidation in foods has no an induction period. ( )36. Light can not promote lipid oxidation. ( )37. Metal ions such as iron and copper are catalysts for lipid oxidation. ( )38. Vitamin D is the only major vitamin that the human body is known to be maintainhealth. ( )39. Water-soluble vitamins include vitamin C and the several members of the vitaminB Complex. ( )40. Vitamin A as such naturally occurs in animal and plant materials. ( )41. Vitamin D increase absorption of calcium and phosphorus from the intestinal tract and is necessary for their efficient utilization. ( )42. Vitamin E is essential for normal blood clotting. ( )43. Vitamin C retention sometimes is used as an indicator of the severity of processing, for it is easily destroyed by oxidation, especially at high temperature. ( )44. Phosphorus is necessary for clotting of the blood. ( )45. Copper is required as a component of blood hemoglobin and muscle myoglobin. ( )三、完形填空Another (1) polymer is starch. The subunits are linked α 1-4 and α 1-6. When the units are mostly 1-4, the form is called (2) while the form that has both 1-4 and 1-6 linkages is called (3).Starch is found in plant material in the form of organized structure called (4). When (5) in the presence of excess water, these granules (6) and eventually rupture to discharge the amylose and amylopectin molecules. This process is called gelatinization. Uniformity is a key to successful viscosity development and uneven gelatinization can lead to (7).Starch molecules that have gone through gelatinization may undergo a partial reversal of the gelatinization during storage in a reaction called (8). Starch molecules reassociate by (9) binding with each other or with (proteins), if present, to become more firm.( ) 1. A. fructose B. sucrose C. glucose D. maltose( ) 2. A. amylose B. amylopectin C. cellulose D. gums( ) 3. A. amylose B. amylopectin C. cellulose D. gums( ) 4. A. particals B. sugars C. sorbitols D. granules( ) 5. A. heated B. cooled C. stired D. mixed( ) 6. A. wither B. swell C. staling D. dissolve( ) 7. A. concreting B. dissipating C. lumping D. condensing ( ) 8. A. gelatinization B. retrogradation C. staling D. oxidation( ) 9. A. hydrogen B. oxygen C. peptide D. ester( ) 10. A. fatty acids B. sugars C. starchs D. proteins Vitamin D is formed in the (1) of humans and animals by activation of (2) by ultraviolet light from the sun or by ultraviolet activation of sterols artificially. Such sterols as cholesterol and ergosterol are involved. (3) is found in and under the skin of animals. Vitamin D increase absorption of (4) and phosphorus from the intestinal tract and is necessary for their efficient utilization. Shortage of vitamin D results in (5) defects, the principal one being (6).Vitamin C is easily destroyed by (7), especially at high temperatures, and is the vitamin most easily (8). Vitamin C-containing foods must be protected against exposure to (9) to prevent losses. Vitamin C (10) sometimes is used as an indicator of the severity of processing. Vitamin C is also used as an antioxidant and stabilizer, as flour improver and in cured meats.( ) 1. A. muscle B. skin C. tissue D. organ( ) 2. A. cholesterol B. ergosterol C. carotene D. sterols( ) 3. A. cholesterol B. ergosterol C. carotene D. sterols( ) 4. A. iron B. magnesium C. calcium D. cobalt( ) 5. A. skin B. tissue C. joint D. bone( ) 6. A. rickets B. scurvy C. pellagra D. goiter( ) 7. A. Hydrogenation B. browning C. oxidation D. leaching( ) 8. A. clot B. transform C. infect D. lost( ) 9. A. oxygen B. hydrogen C. nitrogen D. acid( ) 10. A. clot B. retention C. denaturation D. oxidation Amino acids are the “building blocks” of proteins. Therefore, to understand the properties of proteins, a discussion of the structures and properties of amino acids is required. Amino acids are chemical compounds which contain both basic amino groups and (41) carboxyl groups. Amino acids found in proteins have both the amino and (42) groups on the α-carbon atom. At (43) pH values in aqueous solution both the amino and the carboxyl groups are (44). The carboxyl groups loses a proton and obtains a negative charge, while the amino group gains a proton and hence acquires a positive charge. As a consequence, amino acids possess (45) characteristics.The amides of asparagine and glutamine are readily (46) by acid or base to aspartic and glutamic acids, respectively. The (47) amino acids, aspartic and glutamic, possess net negative charges in the neutral pH range. The amino acids with (48) charged R groups at pH 6-7 are (49), histidine and (50). At pH 7.0, 10% of the imidazole groups of histidine molecules are protonated, but more than 50% carry positive charges at pH 6.0.( ) 41、A.alkaline B. acidic C. neutral D. polar( ) 42、A.carbonyl B.aldehyde C.hydroxyl D. carboxyl( ) 43、A. neutral B. acidic C. alkaline D. polar( ) 44、A. oxidized B. ionized C. emulsify D. chelated( ) 45、A. zwitterion B. hydrophobic C. hydrophilic D. Dipolar( ) 46、A. hydrolyzed B. decomposed C.dehydrogenized D. enolized( ) 47、A. hydroxyl B. imidazole C. dicarboxylic D. quanidino ( ) 48、A.negatively B.zwitterionic C. positively D. neutrophilous ( ) 49、A. leucine B. methionine C. threonine D. lysine( ) 50、A. arginine B. isoleucine C. trytophan D. tyrosineSugar commonly found in foods are the monosaccharides (46) and fructose and the disaccharides sucrose, lactose, and (47). The most obvious contribution of sugars to foods is (48) although they are not uniformly sweet. (49) is used as the reference pointfor sweetness and is assigned a relative sweetness of 1.0.Glucose and fructose are widely occurring in natural products like honey, fruits, and fruit juices. Maltose, composed of two (50) units, is found in products where there has been (51) degradation. Sucrose is glucose and (52) combined into a nonreactive nonreducing sugar. Lactose , composed of glucose and (53), is found only in milk and dairy products. In dairy fermentation lactose is converted by (54) to (55). ( ) 46. A. sucrose B. lactose C. glucose D. maltose ( ) 47. A. glucose B. maltose C. fructose D. galactose ( ) 48. A. sweetness B. thickness C. acidity D.viscosity ( ) 49. A. lactose B. glucose C. fructose D. sucrose ( ) 50. A. glucose B. galactose C. lactose D. sucrose ( ) 51. A. Cellulose B. Gums C. Protein D.starch( ) 52. A. lactose B. fructose C. maltose D. galactose ( ) 53. A. glucose B. maltose C. fructose D. galactose ( ) 54. A. bacteria B. yeasts C. molds D. enzymes ( ) 55. A. citric acid B. lactic acid C. ascorbic acid D. fatty acid四、简答题1. What kind of influence to body as a result of deficiency of vitamin A?2.Please introduce the importance of calcium and phosphorus in human nutrition.3.Please explain the Maillard Browning.4.Please explain the meaning of food processing.5.Please briefly discuss the functionality of cellulose in food.6.Please explain the conception of heat denaturation of protein in food processing.7.Please discuss the influence of lipid oxidation to food quality.8. Please illustrate some means used to inhibit lipid oxidation in food processing.五、翻译1. Food processing is the methods and techniques used to transform raw ingredients into food for human consumption. Food processing takes clean, harvested or slaughtered and butchered components and uses them to produce marketable food products. There are several different ways in which food can be produced.All food processing involves a combination of procedures to achieve the intended changes to the raw material. These are conveniently categorized as unit operation, each of which has a specific, identifiable and predictable effect on a food. Unit operations are grouped together to form a process. The combination and sequence of operations determines the nature of the final product.2.Another major factor affecting the extent of the Maillard reaction is the presence ofa reducing sugar or a nonreducing sugar such as sucrose that undergoes hydrolysis. Reducing sugars may be added to a formulation containing high levels of sucrose, not to enhance sweetness, but to enhance the Maillard browning reaction. There are no practical ways to inhibit Maillard reaction except to minimize heat, keep the product moist and acidic (low pH tends to slow the reaction) and eliminate reducing sugars. It is less practical to eliminate amino groups.3.Proteins are ionic and the charges on the amino acid side chains are influenced by pH. At higher pH levels proteins are negatively charged while at low pH levels they are positively charged. At some intermediate pH called the isoelectric point, the protein molecule, has no net charge. This can lead to attraction of protein molecules toeach other resulting in loss of solubility, coagulation, and precipitation. When milk proteins are acidified to pH 4.6, the casein proteins precipitate while whey proteins still remain in solution. A combination of denaturing heat and pH 4 to 5 is needed to precipitate the whey proteins.4.The oxidation of fatty acids results in the development of undesirable flavors that can lead to unacceptable food quality. Lipid oxidation and loss of flavor quality is probably the most frequent cause of deterioration in foods that are not otherwise subjected to microbial spoilage. The shelf-life of products like breakfast cereals, frozen meats, and edible oils themselves, is limited by oxidation. Besides producing off flavors, lipid oxidation can cause the loss essential fatty acids needed for human nutrition, fading of pigments, destruction of fat soluble vitamins, and the production of potentially harmful compounds from the oxidized fat.5.The laymen’s conception of carbohydrates generally involves only the sugars and starches of food-those that generate calories and fat. The food chemist knows many other types that are ingested. The carbohydrates of natural and processed foods are divided into available and unavailable types. The available carbohydrate vary in degrees of absorption and utilization depending upon quantities ingested, accompanying food types, and human differences in complements of digestive enzymes and intestinal transport mechanisms. Malabsorption difficulties and adverse physiological effects are known for all the available carbohydrates but gelatinized starches give little or no trouble.6.Enzymes are globular proteins produced in living matter for the special purpose of catalyzing vital chemical reactions that otherwise do not occur under physiological conditions. Hemoglobin and myoglobin are hemo-containing proteins that transport oxygen and carbon dioxide in the blood and muscles. The major muscle proteins, actin and myosin, convert chemical energy to mechanical work, while proteins in tendons (collagen and elastin ) bind muscles to bones. Skin, hair, fingernails, and toenails are proteinaceous protective substances. The food scientist is concerned about proteins in foods since knowledge of protein structure and behavior allows him to more ably manipulate foods for the benefit of mankind.7.Citrus fruits, which normally ripen on the tree and contain no starch, undergo little change in carbohydrate composition following harvest. However, in fruits that are picked before complete ripening (e.g., apples, bananas, pears) much of the stored starch is converted to sugars as ripening proceeds. The reducing sugar content of potatoes also increases during cold storage. According to the activity of endogenous invertase during the sun drying of grapes and dates, sucrose is converted to D-glucose and D-fructose; accordingly, the color of the dried products is deepened by nonenzymic browning reactions.8.The chemistry of food lipids is complicated because they are diverse types of compounds that undergo many interaction with other components of a food. Many important and well-understood chemical changes that occur in an isolated lipid may be modified by such factors as location of the lipid in a tissue system, the presence or absence of water, and the imposition of such stresses as heat or radiation. Metal, both in the free state as ions and as components of organometallic compounds, affect the chemistry of lipids, especially in oxidation reactions.9.Fats and oils are available in a variety of forms. Butter, cooking oils, margarines, salad oils, and shortenings are essentially all-lipid forms. Salad dressing and mayonnaise are composed of high proportions of fats or oils. Ingested fats and oils include not only those from obvious sources but also those from invisible fat sources, such as cereals, cheese, eggs, fish, fruits, legumes, meat, milk, nuts, and vegetables. This latter group constitutes approximately 60% of the dietary fats.10. Food shortages exist in many areas of the world, and they are likely to become more acute and widespread as the world’s population increases. Providing adequate supplies of protein poses a much greater problem than providing adequate supplies of either carbohydrates or fat. Protein not only are more costly to produce than fats or carbohydrates but the daily protein requirement per kilogram of bodyweight remains constant throughout adult life, whereas the requirement for fats and carbohydrates generally decrease with age.。
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7食品安全与质量控制
2017/10/13
《食品专业英语》习题参考答案
III、Translation 1、在这个过程中,我们不敢确定我们的食品供应是安全的， 但我们较有把握的如何对待它。 2、食用Improperly cooked poultry, eggs, pork, raw fish and shellfish pose the greatest danger.未经煮熟的家禽，鸡蛋， 猪肉，生鱼和贝类是最危险的。 3、食物中的天然和人工化学制剂均可导致过敏反应。 4、officials have also been under increasing public and international pressure to solve food safety problems. 5、"Food is essential, and safety should be a top priority. Food safety is closely related to people's lives and health and economic development and social harmony.
2017/10/13
《食品专业英语》习题参考答案
7.2 危害分析与关键控制点
2017/10/13
《食品专业英语》习题参考答案
I、Answer questions 1.HACCP is an abbreviation for the Hazard Analysis Critical Control Point system, which is a systematic preventive approach to food safety and pharmaceutical safety that addresses physical, chemical, and biological hazards as a means of prevention rather than finished product inspection. 2.A forerunner to HACCP was developed in the form of production process monitoring during World War II because traditional "end of the pipe" testing wasn't an efficient way to ferret out artillery shells that would not explode. 3.HACCP differs from traditional "produce and test" quality control methods which are less successful and inappropriate for highly perishable foods. 4.By 1997, the seven HACCP principles became the standard. 5.Principle 1: Conduct a hazard analysis. Principle 2: Identify critical control points. Principle 3: Establish critical limits for each critical control point. Principle 4: Establish critical control point monitoring requirements. Principle 5: Establish corrective actions. Principle 6: Establish record keeping procedures. Principle 7: Establish procedures for ensuring the HACCP system is working as intended.
食品专业英语课后习题
Lesion 4 who strategy on food safetySummary——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。
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。
以“实质等同性”为基础的原则被证实为更适合于评估第一代的转基因作物。
不过，这种实质等同的概念还存在很大的争议。
同时，人们不得不重视这些争议，并致力于发展自然科学技术的调整和改进。
第二代的转基因食品将作为以改善营养价值为主导，......Introduction——在过去的二十年，利用DNA重组技术生产的食品原料已经从基础研究的范围发展到了商品化的地步。
从最初，发展和利用遗传工程技术受到相当严格的规章控制；其涵盖了含转基因生物的利用、释放到环境中危害性，也包括现在市场上销售的含有或由转基成分组成的食品的安全问题。
到目前为止，人类消费转基因食品的危害还未见报道。
但是，消费者也对转基因食品的发展的速度及其伦理问题担心。
有潜在的危害。
这种新技术的潜在的危害具有风险。
大多数发展中国家，自愿接受这种风险（除草剂的耐药性、昆虫害虫的抗药性及引起的作物产量的减少）没有明显的利益。
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。
Lesion 6 Amino Acids(1)氨基酸的生产有很多途径，包括直接发酵法、用细胞或酶合成前提的方法、蛋白水解物抽提法和化学合成法。
在食品和饲料工业中，氨基酸具有诸如作为营养素和提高风味的多种用途。
表1指在食品工业中，生产氨基酸的每年的产量、方法和应用目的。
重要的非食品用氨基酸包含L-精氨酸、L-谷氨酰胺、 L-组氨酸、 L-亮氨酸、 L-苯丙氨酸、 L-酪氨酸和L-缬氨酸。
（2）在发酵或生物合成的生产过程中，现已经可以生产除甘氨酸、L-半胱氨酸和胱氨酸之外所有的氨基酸了，但并不是所有的生产方法都可进行商业生产。
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Lesion 4 who strategy on food safetySummary——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。
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。
以“实质等同性”为基础的原则被证实为更适合于评估第一代的转基因作物。
不过，这种实质等同的概念还存在很大的争议。
同时，人们不得不重视这些争议，并致力于发展自然科学技术的调整和改进。
第二代的转基因食品将作为以改善营养价值为主导，......Introduction——在过去的二十年，利用DNA重组技术生产的食品原料已经从基础研究的范围发展到了商品化的地步。
从最初，发展和利用遗传工程技术受到相当严格的规章控制；其涵盖了含转基因生物的利用、释放到环境中危害性，也包括现在市场上销售的含有或由转基成分组成的食品的安全问题。
到目前为止，人类消费转基因食品的危害还未见报道。
但是，消费者也对转基因食品的发展的速度及其伦理问题担心。
有潜在的危害。
这种新技术的潜在的危害具有风险。
大多数发展中国家，自愿接受这种风险（除草剂的耐药性、昆虫害虫的抗药性及引起的作物产量的减少）没有明显的利益。
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。
Lesion 6 Amino Acids(1)氨基酸的生产有很多途径，包括直接发酵法、用细胞或酶合成前提的方法、蛋白水解物抽提法和化学合成法。
在食品和饲料工业中，氨基酸具有诸如作为营养素和提高风味的多种用途。
表1指在食品工业中，生产氨基酸的每年的产量、方法和应用目的。
重要的非食品用氨基酸包含L-精氨酸、L-谷氨酰胺、 L-组氨酸、 L-亮氨酸、 L-苯丙氨酸、 L-酪氨酸和L-缬氨酸。
（2）在发酵或生物合成的生产过程中，现已经可以生产除甘氨酸、L-半胱氨酸和胱氨酸之外所有的氨基酸了，但并不是所有的生产方法都可进行商业生产。
L-天冬酰胺、L-亮氨酸、L-酪氨酸、L-半胱氨酸和L-胱氨酸的生产是对蛋白水解物的提纯方法。
化学合成方法更适宜生产不旋光的外消旋混合物D-和L-异构体，如D、L-蛋氨酸，D、L-色氨酸和甘氨酸。
在上述生产中，可以使用氨基转移酶来解决消除外消旋混合物的产生。
Lesion 7 yogurt fermentation(1)酸奶是一种众所周知的发酵乳制品，世界上很多地方已经成为人类食物重要的一部分。
仅在美国1979年，酸奶消费数据表明已经大大超过了565百万磅。
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。
乳糖发酵细菌，保加利亚乳杆菌和嗜热链球菌被用来作制作酸奶的发酵剂。
并且，两种菌等量使用可以得到最佳的风味产品。
乳杆菌先生长，释放甘氨酸和组氨酸，并能够刺激链球菌的生长。
发酵的时间也和开始发酵时蔗糖含量一样都决定了前述发酵的产品风味特征。
（2）市售商品化的酸奶有多种形式，包括有全部或部分的脱脂牛奶，炼乳脱脂奶，奶酪和脱脂奶粉发酵而成的。
奶脂肪含量一般范围在1.0%-3.25%之间。
只有产品脂肪含量在3.25%以上才可标明是酸奶。
那些脂肪含量在0.5-2.0%之间或者低于0.5%的，只能分别被标识是低脂和脱脂酸奶。
除了乳脂肪外，酸奶里还含有其它乳成分；包括酪蛋白、酪酸钙和钠、乳清和乳清蛋白。
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。
调入水果的目的，特别是为了满足市场上不同人群的口味需求。
大多数市售类型包括圣代风格（水果分层加在容器底）和瑞士风格（水果被充分的混合在酸奶中）。
（3）产品制备有两种方式，其一是通过降低全脂或脱脂乳四分之一的水分含量（可在真空锅内灭菌）；其二是通过增加至约5%的牛奶固形物（用冷凝法处理使水分降低）。
炼乳然后被加热到82-93℃，保持30-60分钟，然后冷却到约45℃。
现今酸奶发酵剂使用量约为容器的2%，在45℃ 下培养3-5小时，然后冷却至5 ℃。
好的发酵终产品的滴定酸度约0.85-0.9%；如果酸度达到0.65-0.7%时，发酵产物应被立即在45℃终止。
发酵好的酸奶很好的保持杆菌，因为3小时后，那两种菌的数量约相等。
延长发酵时间可以增加酸度，诸如能达到4%，此时在杆菌的作用下，其数量将超过球菌。
球菌在pH值4.2-4.4范围内被抑制，而乳酸杆菌则可以耐受到pH3.5-3.8的范围。
球菌在pH值4.2-4.4范围内被抑制，而乳酸杆菌则可以耐受到pH3.5-3.8的范围。
（4）酸奶和其他发酵奶制品都具有极好的高蛋白和B组维生素与矿物质。
酸奶除营养价值外，它也被发现具有保持肠内微生态平衡的功能。
Lesson9 Lipids(1)脂质是一类天然化合物家族，其在水中具有不溶解性和在非极性溶剂里具有溶解性。
这些天然存在的分子可以通过采用非极性有机溶剂抽屉的方法，在细胞和组织中分离得到。
脂质分为两类：没有酯键即不能水解的，例如，胆固醇和类固醇。
脂肪和油脂都是三酰甘油。
它们是甘油用三个长链羧酸连接成三个酯健。
用氢氧化钠水解后可产生甘油和三个脂肪酸。
脂肪酸通常是没有分枝的，包含12 到20个碳原子。
如果存在双键，它们趋向存在顺异构体。
含有一个双键的脂肪是单不饱和脂肪酸，含多个双键结构的是多不饱和脂肪酸。
饱和脂肪酸具有一个相同的形式，可以包裹在一个晶体结构中。
不饱和脂肪酸具有双键，将双键裹到烃链晶体形式里难度更大。
蜡是长链羧酸和长链醇的酯质类的混合物。
这种羧酸通常有16至36个碳原子，长链醇也含24至36个碳原子。
作业[Within two decades the application of recombinant DNA techniques in the production of food ingredient has developed from the level of basic research into a commercial business. 在过去的二十年，利用DNA重组技术生产的食品原料已经从基础研究的范围发展到了商品化的地步。
From the very beginning, development and use of genetic engineering have been accompanied by strict regulations. These regulatory requirements cover the contained use of genetically modified organisms (GMO), their deliberate release into the environment as well as the placing on the market of products containing or consisting of GMO.从最初，发展和利用遗传工程技术受到相当严格的规章控制；其涵盖了含转基因生物的利用、释放到环境中危害性，也包括现在市场上销售的含有或由转基成分组成的食品的安全问题。
] 作业[For yeasts, pH values between 3 and 6 are most favourable for growth and fermentation activity. Fermentation activity is higher at higher pH values and there is a noticeable lag in fermentation activity at pH 3-4.对于酵母来说，pH 值在3-6之间，对生长和发酵活性是最适宜的。
在此范围内，pH高，发酵活性高；但在3-4间没有明显变化。
pH affects formation of by-products. High pH values increase glycerol formation. The pH of grape must is usually in the range 3.0-3.9 because of its high acid content (5-15/l), mainly tartaric and malic acids.pH可影响副产物的形成。
高pH值可增加甘油的产量。
葡萄汁的pH 一定在 3.0-3.9范围，因为其主要含酒石酸或苹果酸而表现出的高酸度5-15/l。
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.除乙酸和乳酸细菌外，大多数细菌都更适宜中性pH值环境，从而使葡萄汁对细菌污染的敏感性大大降低。
]作业[Auxotrophic mutants, which lack the enzyme needed to form the regulatory effector metabolite (often the end-product), many accumulate and excrete the metabolic intermediate which is the substrate for the eliminated enzyme. 营养缺陷突变体就是缺少某种酶，可调控代谢受体的形成（一般是终产物）；积累或分泌需要的代谢中产物可作为消除该酶抑制反应。
]。