食品专业英语答案(许学书)

答案
CHAPTER 4
3 练习：
A. 用括号内的词将汉语译成英语:
1)The research about this enzyme can be traced back to 1970s.
2)Recently, the use of reproducible resource has reached new heights.
3)Vinegar could play on the taste buds.
4)Pay attention to the harmony of appearance, smell, taste, texture when confecting the
beverage.
B. 根据课文判断下列陈述是否正确：
1)T
2)T
3)T
4) F
5) F
6)T
CHAPTER 5
4练习：
1)用表内提供的词组合成句子，描述图中勺的相对位置：
Seven spoons are symmetrically and evenly spaced. Perforated spoon with black hand is at the far left and goes to the left of perforated spoon with stainless steel hand. Slotted spoons with black hand is next to perforated spoon with stainless steel hand on the right and goes to the left of slotted spoon with stainless steel hand. Three-cornered stirring spoon is next to slotted spoon with stainless steel hand on the right and goes to the left of solid spoons with black hand. Solid spoons with stainless steel hand is at the far right.
2) 根据Fig 5-3 描述其余不同用具相对于球形切割器Ball cutter 的位置
One ball cutter is placed horizontally below the center of the place, and a straight spatula goes to the top-left of it. Next to the straight spatula on the right is a cook’s fork. In front of the straight spatula is an offset spatula. A pie server is on the right of the offset spatula and in front of the cook’s fork.
CHAPTER 6
3 练习：
A．用建议的词进行汉译英
1)Make the eye level even with the bottom of meniscus inside the tube.
2)The electronic scales should be placed where they set level and where they receive a
minimum amount of jarring.
3)Use this method to analyze the arginine through HPLC, the linearity range is from 0.5 g to
10 μg.
4)Portion 100 ounce flour into 5 fractions.
5)The column is 2 inch in diameter and 10 inch in highness.
Chapter 7
4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 meanings
Chapter 8
3 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 of glutamic 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 so on.
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 no less 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 of experiment.
7)Select the enzyme depending on the using temperature and pH.
8)If there are indications that the liver is damaged after medicine feeding then the subacute
experiment must be carried out.
9)To establish of standard curves, pre-tests of at least three concentration levels should be
conducted to establish the range.
10)It could be demonstrated that this compound could be capable of showing different colors
under different pH in this experiment.
11)In the experiment of detecting pesticide residue, GC has proved most adaptable.
12)In the chronic animal experiments, no less than four groups plus a control group of
experimental animals are employed, each consisting of at least 25 pairs of mice.
13)The experiment should be operated in the temperature and humidity controlled room.
14)The minimum toxic dosage level is expected to produce no toxicity, at the other extreme the
maximum dosage should be sufficient to cause pathological changes, but not cause high mortality before the end of the experiment. Other dosages fall in between these two dosages.
15)In the experiment need to be sampled at various intervals, the quantity of sample 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 experimental results are right.
20)This new chromatogram is about ten times as sensitive to pesticide residues as the old one.
21)Patient is as much as ten times more susceptible to toxic compounds than healthy individual.
B. 构词
1) Study the meanings of suffixes, stems and affixes, and then give examples of words you know
2) Study the meanings of following stems and affixes. Mach these stems and affixes with their
Chapter 9
2 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。

B. 学习下列词汇的前缀、词干和后缀，并根据它们的词义将下面的词与含义相匹配。

Chapter 10
3 练习：专业词汇理解
A. According to the text, which of followings belong to Neutriceutical?
ginshen
B.According to the text, the “probiotic s ” probably is a type of
microorganism
C.According to the text, the “Prebiotics” probably is a type of
nondigestible food
D.According to the text, the “synbiotic” probably is a type of
mixture of microorganism and nondigestible food
Chapter 11
4 练习：化学的名词拆分释意
B. 学习词缀和词干含义，匹配表中词与词义
C. 综合练习：匹配下表中的词与解释
D 汉译英：参考答案
Vegetables contain many different phytonutrients, many of which have antioxidative properties. Research has shown that vegetables contain other antioxidatant nutrients, in addition to the well-known vitamins C and E, and carotenoids, which significantly contribute to their total antioxidant capacity. For example, flavonoids, including compounds such as flavones, isoflavones, flavonones, anthocyanins and catechins, that are components of vegetables, have strong antioxidant capacity. There is convincing evidence that vegetables are beneficial to health and contribute to the prevention of degenerative processes. It is important to investigate the beneficial phytonutrients present in foods and the mechanisms responsible for these effects. The protection provided against diseases by vegetables has been attributed to the various antioxidants in foods. There is overwhelming evidence to indicate that free radicals cause oxidative damage to lipids, proteins, and nucleic acids. Free radicals may lie at the heart of the etiology or natural history of a number of diseases, including cancer, heart, vascular, diabetes and neurodegenerative diseases Therefore, antioxidants that can neutralize free radicals may be of central importance in the prevention of these diseases.
Chapter 12
4 根据课文内容判断正误
1) F
2) F
3)T
4) F
5) F
6) F
7)T
8)T
9) F
10) F
CHAPTER 13
3 练习：
A.
B. 词汇配对
C. 根据课文内容判断下列陈述是否正确
1) F
2)T
3) F
4)T
5)T
6)T
CHAPER 14
3 练习
B. 根据课文判断下列句子的陈述是否正确：
1) F
2) F
3)T
4)T
5)T
6)T
7) F
C. 根据内容，将SECTION I分成2个段落，并根据内容分别赋以标题。

1 Historical background
Prior to 1985, the Environmental Protection Agency (EPA) focused mainly on … A tolerance is the maximum level of pesticide residues allowed in or on human food and animal feed.
2 Basis for selecting a process method
Processing methods are based on the food industry’s best practices… The pressed pulp is dried and used as an animal feed.
CHAPTER 15
3 练习：根据课文判断下列陈述是否正确：
1)T
2)T
3) F
4) F
5) F
6)T
7)T
8)T
CHAPTER 16
2 练习：
A. 根据文章的意思用表格中提供的词汇填空
1)Combined ohmic and conventional cooking of hamburger patties has recently been patented
as a new method of cooking. The method is based on passing electric current through the meat patties causing internal heat generation. It has been found to reduce cooking time up to half the time usually required in conventional cooking. However, the effect of applying ohmic cooking on the quality of cooked patties is not known yet. This work summarizes the experimental investigation made on the quality of hamburger patties cooked by conventional and ohmic-assisted cooking. Several properties of the patties cooked by the two methods were tested such as mechanical properties, oil and moisture contents. The results showed insignificant differences in the properties of the patties cooked by the two methods. It was concluded that ohmic heating has no effect on the quality of the cooked hamburger, which was also confirmed by non-expert tasting.
2)The free sugars and fatty acids (both free and bound) of different parts of jackfruit
(Artocarpus heterophyllus) were isolated. The sugars and fatty acids were identified and quantified by gas-liquid chromatography as their trimethylsilyl derivatives and methyl esters, respectively. Fructose, glucose and sucrose were discovered to be the major sugars in all parts of jackfruit, except in the bark, which is devoid of glucose. Capric, myristic, lauric, palmitic, oleic, stearic, linoleic and arachidic acids were found as major fatty acids with varying proportions in different parts of jackfruit.
3)Water extract and ethanol extract from top and body portions of field horsetail (tsukushi)
were prepared, and the antioxidative activity was investigated using four different methods.
The contents of total phenolic components were richer in the ethanol extract fractions of each portion than in the water extracts. On the other hand, protein contents were much lower in ethanol extract fractions than in water extract fractions. These fractions had remarkable antioxidative activities, similar to that of 5 mM ascorbic acid. Water extracts of both portions showed high superoxide anion radical-scavenging activities. Hydroxyl radicals were effectively scavenged by ethanol extracts. Field horsetail (tsukushi) is rich in vitamins C and
E. Moreover, it contains high levels of copper and zinc. These are essential elements, for
superoxide dismutase to act against active oxygen species. Tsukushi is not only a health food,
but is also useful in preventing various degenerative diseases.
B. 汉译英参考答案
1)The free sugars and fatty acids (both free and bound) of different parts of jackfruit
(Artocarpus heterophyllus) were isolated. The sugars and fatty acids were identified and quantified by gas-liquid chromatography as their trimethylsilyl derivatives and methyl esters, respectively. Fructose, glucose and sucrose were found to be the major sugars in all parts of jackfruit, except in the bark, which is devoid of glucose. Capric, myristic, lauric, palmitic, oleic, stearic, linoleic and arachidic acids were found as major fatty acids with varying proportions in different parts of jackfruit.
2)The effect of storage temperature on the shelf life, weight loss, respiration rate and ethylene
formation of Hass avocado was studied. Two batches of green mature avocado fruits were stored at 10 and 20 ︒C (first batch) and at 7 and 25︒C (second batch). The avocado shelf lives were 22, 8,32 and 6 days under these temperature levels, respectively. Based on the data of the first assay Q10 was calculated as 2.75,with this value the predicted shelf life at 7and 25 ︒C were 29.8 and 4.8 days, respectively. That meant shelf life was underestimated 7 and 20% at 7 and25 ︒C, respectively. Weight loss was linear at both the storage temperatures, it was
4.3% in fruits at 20 ︒C for 8 days and 3.0% at 10 ︒C for 22 days. The maximum CO2 yield at
20 ︒C was reached during the second day of storage, while at 10 ︒C it was reached at the 17th
day. The maximum ethylene production at 20 ︒C was reached the second day of storage, and at 10 ︒C the 6th day.
C. 英译汉参考答案
论文建立了一种快速筛选食品和饲料基质中抗氧化效率和具有氧化特性的稳定性的方法。

分析通过检测自由基的产生来描述。

新方法结合应用偶氮引发物和广泛应用于抗氧化研究的分析仪器，如氧化稳定性测定仪器和氧气瓶the oxygen bomb。

用引发物代替高温，作为一种推动力增加氧化速率，改善加速食品筛选和真实货架期之间的关系。

这种关系的改进通过分析原始状态下的食品来解释，即维持食品基质所有的界面现象的情形下。

而且这种低温分析减少了检测反应动力学和实际货架期中氧化反应动力学之间的差别。

因此，加速分析和货架期之间的关系得以改善，特别是与高温加速氧化相比较。

自由基生成分析可应用于估计如乳类或肉类等热敏食品产品中的天然抗氧化物的功效。

通过观测，加速的检测和标准货架期的氧化参数之间得到了很好的相关性。

成功地比较几种抗氧化物的功效，并对这些热敏食品基质的货架期进行预测是可能的。

CHAPTER 17
2 练习：汉译英参考答案
1)Coffee cherries were harvested at full maturity and treated in 50 green beans per tree
separately. The green beans were depulped using the wet processing method. After desiccation by silicagel, the beans were frozen in liquid nitrogen for 2 min before crushing in
a ball mill. The fine powder was split into six samples; three were used to estimate water
content and the other three underwent further analysis.
2)The estimation of total polyphenols and catechins was carried out in green tea leaves. The
叮叮小文库
ethanol extract of tea shoots was used for determination of total polyphenols and catechins.
Total polyphenols were estimated by using Folin phenol Ciocalteu reagent in the presence of sodium carbonate. The absorbance of blue colour developed was measured at 700 nm. Total catechin was estimated using acidified vanillin reagent and the absorbance was measured at 500 nm. Catechin was used as standard. Total polyphenols and catechins were expressed as % on the basis of dry matter. Catechin fractions in green leaves was analysed by reverse phase HPLC system. Column used for analysis was Luna 5lM Phenyl Hexyl. Certified flavanols procured from Sigma-Aldrich, USA were used as reference standards.
3)Catechin fractions was analyzed with High performance liquid chromatography. 2 g of dried
green tea leaf was extracted with 10 ml of 70% methanol at 70 ︒C for 10min. The extract was centrifuged at 6000 rpm for 10 min and the supernatant was collected and was made up to 10 ml with 70% methanol. The extract was then filtered through a 0.2 μ Millipore filter and was ready for injection into HPLC. The chromatographic conditions were as follows: injection volume: 10 μl; column temperature: 35 ︒C; Mobile phase –solventA: acetonitrile/acetic acid/water (18:4:178, v/v); solventB: acetonitrile/water (160:40, v/v); flow rate: 1 ml/ min.
- 236。