《食品专业英语》考查试卷(B卷)及答案

《食品专业英语》考查试卷（B卷）
一、指出下列前后缀或词汇含义（每小题1分，共20分）
英译中中译英
cellulo- 异构
di- 聚，多
electro- 单
alcohol- 生物的
carbo- 水，氢
agro- 还原
pre- 分解，腐败
super- 氯化钠
sanitation 污染
oxidation 底物
二、选择题（每小题2分，共20分）
1. Proteins are of great size, complexity, and diversity
A. atoms
B. molecules
C. proton
D. ion
2. In foods containing salt as a , the salt has been ionized, collecting
water molecules about each ion.
A. additives
B. drier
C. preservative
D. food adjucts
3. While the energy for life on this planet is captured by green plants in the
photo-synthetic process, are generally responsible for the final
decomposition of the photo-synthetic products.
A. plants
B. animals
C. microorganisms
D. mankind
4. Fermentation is a process of anaerobic, or partially anaerobic, oxidation of .
A. carbohydrates
B. proteins
C. vitamins
D. fats
5. Four substance are essential in obtaining a fruit gel. These components are , acid, suger and water.
A. cellulose
B. minerals
C. carbohydrates
D. pectin
6. The word is often paired with the word food because the two go gogether. They are interdependent, but not interchangeable.
A. starch
B. lipid
C. nutrition
D. sugar
7. Esters of fatty acids with alcohols is .
A. simple lipids
B. compound lipids
C. derived lipids
D. hydrocarbons
8. are the “ building blocks” of proteins.
A. peptides
B. amino acid
C. enzymes
D. lipid
9. The fungi, consist of two major microorganisms, and yeasts.
A. molds
B. bacteria
C. microbe
D. cocci
10. Marmalade is a product made from and is the jelly-like product made from properly prepared juice an peel, with sugar.
A. watermelon
B. strawberry
C. grape
D. citrus fruit
三、英译汉（每小题6分，共30分）
1.The mineral elements are divided into two categories based on the quantity of them that we need. Macroelements are those needed in relatively large amounts,
while microelements are those needed in relatively small amounts.
2. Ability to predict what changes in functional properties are likely to ensue from incorporating various types of carbohydrates into processed foods is a practical goal of the food scientist.
3. Dieticians need more extract information on the carbohydrate composition of foods. Food processors also make practical use of carbohydrates composition data.
4. Amino acids are chemical compounds which contain both basic amino groups and acidic carboxyl groups.
5.The importance of sanitation practices is to combat the proliferation and activity of food spoilage and food poisoning microorganisms.
四、汉译英（每小题6分，共30分）
1、当一种营养素被确认之后，营养学家的主要研究任务之一就是确定人们在不同年龄和不同生长阶段需要多少这种营养素。

2、外行人的碳水化合物概念一般仅包括食物中能产生热量和脂肪的糖和淀粉，而食品化学家还知道许多摄入的他种碳水化合物。

3、金属，不论象离子那样呈游离态的，还是作为有机金属化合物结构成分的都会影响脂类的化学行为，尤其是氧化作用。

4、食品能够满足人体对能量和营养的基本需求
5、酶是一类催化生化反应的催化剂。

专业英语B卷答案
一、指出下列前后缀或词汇含义
英译中：纤维素二电的醇碳
农业前超级的卫生氧化作用
中译英：iso- poly- mono- bio- hydro-
reduction decompose sodium chloride
contamination substrate
二、选择题
1、B
2、C
3、C
4、A
5、D
6、C
7、A
8、B
9、A 10、D
三、英译汉
1.矿物质按人体需要量分为两类，人体需要量较大称为常量元素，人体需要量
较小的称为微量元素。

2.食品科学家的实际工作目标之一是能够预测在把各种各样碳水化合物掺到
加工食品中之后，可能会发生什么样的功能性质变化。

3.营养学家需要有较为严格的有关食物碳水化合物组成的知识，食品加工者也
把碳水化合物组成的知识用于实际工作。

4.氨基酸是既含有碱性氨基又含酸性羧基的化合物。

5.卫生作业的重要性就在于与食物腐败性和食物中毒性微生物的繁殖和活动
进行斗争。

四、汉译英
1、Once a nutrients is identified, one of the principal research efforts of nutrition
scientists is to determine how much of it is needed by people at various ages and
stages of life.
2、The layman’s conception of carbohydrates generally involes only the sugars and
starches of food-those that generate calories and fat. The food chemist knows many other types that are ingested.
3、Metals, both in the free state as ions and as components of organo-metallic
compounds, affect the chemistry of lipids, especially in oxidation reaction.
4、Food can meet people’s essential requirement for energy and nutrient.
5、Enzymes are catalysts that catalyze biochemical reactions.。