专业技能英语实训报告
英语专业实训报告5篇
英语专业实训报告英语专业实训报告5篇在经济发展迅速的今天，报告的使用成为日常生活的常态，其在写作上有一定的技巧。
那么报告应该怎么写才合适呢？以下是小编整理的英语专业实训报告，仅供参考，希望能够帮助到大家。
英语专业实训报告1一、基本情况概述20xx年1月7日至18日，我在xx有限公司办公室文员岗位进行实习。
xx有限公司，主要从事商业批发业务。
而其中经营的项目包括百货、洗化用品、日用品及生活用纸的包装与销售。
20xx年注册自有品牌“舒南”牌，20xx年被评为镇江市“知名商标”。
其以消费者真正需求的产品为主导，首要考虑所有合作客户的共同丰厚的价值。
相对于其所主要从事的商业批发业务来说，办公室文员这样幕后的辅助却也者常常扮演着非常重要的角色。
对于初入社会的我来说，公司、工作等这些概念在我脑子还是相当模糊的。
第一天，办公室主任就是带领着我先熟悉了一下公司的环境，然后就是熟悉了一下业务。
熟悉业务之后，我的第一个任务，就是输入本年度各个产品所对应的售出数据。
输入是很容易的，统计数据本来也不难。
但是就是这样的简单输入也检验出了我Excel还不是很熟练。
当时办公室主任说的话，我仍记忆犹新。
像这样简单的工作任务，由一个高中生做，他们在更短的时间里就可以完成。
如果成本相同，制造出的产出的价值相同的话，像我这样的效率，老板更偏爱更有经验的高中生或者大专生了。
并且工资成本他们可能会压的更低。
记得商务英语写作姚老师在讲Job Hunting的时候，也讲过experience的实际意义更为重大，这里可以解释为实践所带来的经验，这就是求职者的闪光点。
统计完所有的数据，开始制作图表。
商务英语写作姚老师曾经在分析chart的时候曾经说过，合适的图表是处理数据，分析数据的重要保证。
这在商务中非常重要。
因为它可以清晰地呈现数据走向，比例等等问题。
尽管这些工作看似很简单，但是我觉得一堆数据的统计还是相当不容易的。
面对数据与图表，工作没有想象中的那样轻松愉快。
英语实训报告总结范文12篇
英语实训报告总结范文12篇英语实训报告总结范文12篇英语实训报告总结范文篇1英语学习没有捷径可循，无非就是不断的重复记忆。
当然如果有纯正、全天候的英语环境会另英语学习事半功倍，但是在国内不可能有这样的英语环境，所以就要家长和学校多帮助孩子创造英语小环境，以提高孩子英语学习的效率。
作为小学五年级的学生，英语学习中有许多心得体会。
一、吃早餐时听英语广播每天早上起床的第一件事，就是想着要境外英语广播。
每天早上的早饭时间，我都要收听境外英语广播，这个习惯已经持续了好几年。
刚开始的时候基本上听不懂，但现在我的词汇量已经增加了很多，所以差不多都能听懂了，那就是听英语新闻的时候，先听一遍中文的，这样便于理解后面的英语新闻，也会增加学习英语的信心。
二、去麦当劳跟老外聊天去老外多的地方，那里除了有喜欢的美食，也有练习口语的机会。
每次到了麦当劳，我都会看看周围有没有老外，如果人家在打电话或者认真地吃饭，我一般就不去打扰。
而对于那些坐在那里休息的老外，我一般会主动上去搭讪，从“whereareyoufrom(你从哪里来)”，“whatdoyoudo(你是干什么的)”问起，最后一般都会说到家里的事情。
除了麦当劳，逛公园的时候也不放过机会，看见老外就主动问好，关键是不要怕说错，说多了对口语大有帮助。
此外，有时候也会听到一些口音很重的英语，有一次从机场回来碰见一个来自南非的人，说了半天完全没听懂。
在生活中不停地和别人说英语，除了提高口语，对听力也大有帮助。
三、每天背5页单词说起学英语，最难的就数背单词。
因为自己的记忆力不算太好，不过幸好我掌握着一套记忆单词的好方法。
每天我都会背诵5页新单词，然后再往前复习10页的单词，此外，每周还要复习一遍上周背诵过的单词。
这样反复记忆以后，遗忘的可能性就降低了。
四、多读英语故事在我的书单里，除了英语的儿童读物，诸如童话书，还有牛津大学出的书，以及一些大人们也常常看的英语读物。
此外，我还有一个很好的习惯，每天都要写一篇英语作文，或者背诵一篇英语读物。
综合英语实训报告
综合英语实训报告•相关推荐综合英语实训报告万能模板（精选6篇）在经济飞速发展的今天，我们都不可避免地要接触到报告，其在写作上有一定的技巧。
你还在对写报告感到一筹莫展吗？下面是小编整理的综合英语实训报告万能模板（精选6篇），供大家参考借鉴，希望可以帮助到有需要的朋友。
综合英语实训报告1实训时间：20xx年x月x日-x月x日实训地点：xx实训过程及体会：作为一名非师范生，在听到实训这个晴天霹雳般的消息，我绝望了。
看见考研的日子一天天的迫近，我却只能带着一千一万个不情愿来到这个每天日出而作，日落而息的山村。
生活在大城市的我们远离繁华的都市和庞大的社交圈子，可想而知那是何等的不适应。
可是那天还是一如既往的到来了。
背起行囊的我带着满腔愤怒踏上了实训的征程。
转眼间，近两个月的时光已经逝去，原本是度日如年的我，在写下篇文章时忽然感觉时间已经不经意间溜走，最让我意想不到的是，我爱上了这片土地，朴实的村民和脸上时刻洋溢着阳光般灿烂笑容的孩子们。
我实训的地方是山西省晋中市太谷县胡村镇小常小学，在这里我担任的是三四年级的英语老师。
在过去的两个月，最让我印象深刻的是教师办公室，想必你一定很奇怪，是的，因为我看见了年级过半的老教师仍然在为祖国的教育事业奉献自己的热情。
他们对于学生学习的教导，生活的关切，对于教案的一丝不苟无时无刻不再感染着我，我为他们对于教育事业的奉献感到骄傲。
在他们的影响下，我转变了我对于实训的态度。
在英语课堂中，我不断摸索适合各个年龄段孩子的学习方法，因材施教。
看见他们因为每天的学习成果而欣慰时，我有说不上的感觉。
想起了“桃李不言，下自成蹊”。
对这个思想已经开始转变的时期的学生，我本身是没有信心教好他们，但是就是他们对于英语学习的热情，我开始研究小学英语新课改后的变化，使他们能够主动接受并消化。
由于村里基础设施比较落后，孩子们的思想比起城里的孩子差距太多。
但是为了能让他们锻炼一口流利的口语，我使用的是全英文授课模式。
英语实训报告通用15篇
英语实训报告英语实训报告通用15篇在经济飞速发展的今天，报告的用途越来越大，报告具有双向沟通性的特点。
你知道怎样写报告才能写的好吗？下面是小编帮大家整理的英语实训报告，仅供参考，希望能够帮助到大家。
英语实训报告1为期一周的秘书英语实训已经落下了帷幕，在这个星期中我们08届外语系毕业生就秘书英语进行了实训。
这次实训主要参与对象是08级商务英语专业的毕业生。
通过这次实训，我学到了很多与秘书相关的知识，于此同时也发现了自己在这一方面存在一些不足，现在对本次实训进行总结。
这次实训形式多样，内容较为丰富，我们认真对待每次作业，及时完成任务。
我们听取两次关于秘书英语的讲座，更好的认识秘书职业。
通过李静老师关于秘书实务实训所讲的讲座，我们对秘书这个职业有了更进一步的认识，学到了更专业的秘书学理论知识、实务与基本技能。
同时，我也了解了按照不同标准的分类会议的种类，对会议有了更具体的认识。
李静老师对会议预案进行了着重讲解，并让我们当堂完成一份秘书英语实务实训试卷，制定一份企业的会议预案，学以致用。
关于秘书礼仪，吴冬妹老师给我们做了一场详细的讲座。
吴老师以有礼走遍天下开题，通过阐述礼仪的重要性，重点讲解交谈礼仪，我们对礼仪有了更为深刻的认识。
秘书英文会议记录训练是我们这次秘书英语实训的重要项目。
我们事先分成不同的小组，每各小组针对不同的话题组织模仿正式的会议，模拟会议记录，各组员相互协调与合作，从而在实践中初步掌握了会议组织工作的基本要求和一般程度，熟悉了会议筹备的主要内容，了解了会议组织分工协调的重要性。
各组员组织协调能力、调查研究能力以及文字与语言表达能力都有所提高。
在涉外秘书基本技能训练中，我们自由搭配，两个同学一组，课上表演秘书场景对话，通过这种形式的实训，我切身体会到秘书的职责范围广泛。
另外，我们还进行了秘书公文写作训练。
张猛老师给我们上了秘书公文写作实训课，主要讲了如何规范制作秘书公文，我们当堂完成了一份有关通知的公文，在实际操作中体验了制作公文的全过程。
2020英语专业实训报告【三篇】
【导语】实训能帮助⼤学⽣树⽴正确的⽴业观，适应市场，顺利就业。
通过实训，⼤学⽣能提前了解社会，认知⾃我，准确定位，树⽴正确的⽴业观和择业观，迈出⾛向社会的第⼀步。
以下是⽆忧考为⼤家整理的2020英语专业实训报告【三篇】，供您阅读学习！【篇⼀】2020英语专业实训报告 两个⽉的实训已经结束了不管过程如何在实训的这两个⽉中真的学到了好多东西，学到了好多课堂上学不到的东西，这次实训时间虽短暂，但收获颇多。
在实训之前，同学们对实训充满了这样那样的猜想，但⼤家肯定都没有猜到实际的情况，社会上的复杂性真的给我们这些在校的⼤学⽣好好的上了⼀课。
在实训刚开始的时候，同学们多少的有点不适应，⼼理有些波动，我觉得这都是⾮常正常的现象，因为⼤多数同学都没有这种实践的经历，突然间⼲些重活累活是有些吃不消，好在同学们都在积极的调整，⼤家都很快的适应了岗位。
在实训过程中，同学们表现出了吃苦耐劳的精神，表现出了集体主义精神，在⼯作过程中⼤家都表现出良好的职业道德，在与员⼯的交往中⼤家都表现得⾮常热情，结交了好多的朋友。
这次实训中最让我感到⾼兴的事就是增进了同学们之间的距离，加强了班级的凝聚⼒，⼤家在⼀起不再像是以前那种死⽓沉沉的感觉了⽽是有说有笑⾮常的热闹，有什么事情⼤家⼀起解决，谁需要帮助⼤家都积极的向前，实训过程中正是有了同学们的陪伴才把枯燥的⼯作变得有了⾊彩。
其实实训是每个⼤学⽣必须拥有⼀段经历，是从青葱校园⾛向繁复社会的⼀个过渡，它会教给我很多在校园⾥⾯⽆法从书本中学习的知识，也是我成长过程的⼀个重要阶段。
通过这次实训，让我⽐较全⾯地了解了酒店的组织架构和经营业务，接触了形形⾊⾊的客⼈，同时还结识了很好的同事和朋友，他们让我更深刻地了解了社会，他们拓宽了我的视野，也教会了我如何去适应社会融⼊社会。
这次实训使我们的专业知识得到巩固和开拓，使我们更容易将所学与实践联系起来；实训使我们认识到⾃⾝知识的缺漏，必须重拾书本，虚⼼请教⽼师，弥补⾃⾝的不⾜；实训使我们更加明确⾃⼰的努⼒的⽅向，必须充分利⽤好现有的资源来加深⾃⼰的专业涵养。
英语专业实习报告(15篇)
英语专业实习报告(15篇)英语专业实习报告1一、实习目的通过本次实习使我能够从理论回到实践，更好的实现理论和实践的结合，为以后的工作和学习奠定初步的知识，使我能够亲身感受到由一个学生转变到一个职业商务英语笔译工作者的过程。
二、实习内容这次实习主要针对商务合同的翻译进行重点突破，花了整整几天的时间才磕磕绊绊的翻译一个合同，感觉到了前所未有的压力，也突出了自己眼高手低的缺点，平时课堂上老师讲的用的寥寥无几，更多的是靠自己查资料来获取准确的信息。
其中有些既晦涩又在网上很难查的一般都给不了，这些都给刚开始翻译的我造成了各种各样的阻碍，往往会遇到原文看不懂或者觉得语法别扭不对的情况，这时候需要更大的耐心和毅力，需要坚持，对商务合同中的一些专业术语进行重点突破，查阅各种资料，在网上搜索各种专业术语，一点一滴的翻译，练得多了，慢慢就变的更加熟悉了，速度和质量慢慢的有所改善，当然和真正意义的笔译质量还是有相当的差距的。
工欲善其事，必先利其器。
商务英语笔译也同样如此，它需要通过大量的网上资料和翻译软件来进行协助翻译，因此在掌握商务英语基础的同时，电脑成为了我们读取翻译资料的利器。
在实习的过程中我们不难发现，其实很多相当一部分的专业术语需要我们通过电脑来进行翻译，来完成，基于此我们也有必要掌握一些简单的电脑知识和电脑软件，例如文档等等。
看来要作为一名合格的笔译工作者，电脑知识也是其必要的一个方面。
在实习的过程中常常出现翻译质量不合格的问题，这些对我们初步介入笔译领域的初学者是司空见惯的，没必要害怕，但同时是必须要引起我们的重视的，所谓熟能生巧，这个工作就更要求我们不断的进行练习，不断的进行知识积累。
这次实习对我们来说就是一个十分难得的机会，辅导老师给我们的作用也是希望我们能有更多的机会去接触并练习商务英语笔译，这些都有助于我们提高翻译水平和翻译质量。
众所周知，商务英语笔译是很枯燥无味的工作，大部分的时间我们都是花在了凳子上，但是这同时也是对我们的一种挑战，能锻炼人的毅力。
英语语言技能实训总结（精选6篇）
英语语言技能实训总结英语语言技能实训总结（精选6篇）总结是事后对某一时期、某一项目或某些工作进行回顾和分析，从而做出带有规律性的结论，它可以促使我们思考，让我们一起认真地写一份总结吧。
那么你知道总结如何写吗？下面是小编为大家整理的英语语言技能实训总结（精选6篇），仅供参考，大家一起来看看吧。
英语语言技能实训总结1此次商务谈判实训内容丰富、形式多样，使得我们的实训即丰富又有趣，更好地把理论知识与实践相结合。
通过此次实训，我们认识到：一定不能只局限与理论知识的学习，更应该把理论的东西与实战相结合，多抓住些实战的机会锻炼自己的谈判能力，从而达到学习的目标，减少经济成本，赢得最大利益，成为一个成功的商务谈判人士。
在准备谈判的阶段，我们收集了大量资料，在收集与整理资料的过程中，又增加了我们对一些产品、公司、法律法规、谈判准则、市场分析等许多知识的积累，可谓是受益匪浅。
如各阶段的谈判策略：开始阶段的策略主要是创造良好的气氛，通过寒暄营造一个轻松的环境，分清楚双方的合作诚意，为后一阶段做好准备；报价阶段首先要掌握报价的原则和合理方式，确定报价，通过买方接受的报价策略而确定自己的心理定价；讨价还价是要根据具体的条件和环境进行的，具体策略包括投石问路、竞争对比策略、目标分解、举证法、假设法、条件法等；在让步阶段，要通过灵活多边的价格让步，打破商务谈判的僵局，促进谈判的成功，迫使对方让步的策略有利用竞争、虚拟假设、声东击西、顺水推舟等。
在这次模拟商务谈判中，我担任美国一家公司的总经理，我做了充分的准备。
首先对模拟谈判全局进行总的方向把握尽力促成此次交易，其次是协调公司内各个部门通力合作。
为了顺利完成谈判、在不损害对方利益的同时使我方利益最大化，谈判过程中尽力斡旋。
期间遇到很多困难，但也乐在其中，学到不少知识与很多实用的东西。
除了谈判策略和流程之外最大的收获是在商务礼仪方面，谈判活动一般比较的正式，服饰的颜色、样式及搭配等合适与否，对从事谈判者的精神面貌及其给对方的印象和感觉都带来一定的影响。
英语专业实训反思报告范文
一、前言时光荏苒，转眼间，我的英语专业实训已经结束了。
在这段时间里，我深入了解了英语专业的实际应用，通过参与各种实践活动，提升了自己的英语水平。
然而，在实训过程中，我也暴露出了一些不足之处。
以下是我对实训过程的反思与总结。
二、实训内容与收获1. 实训内容本次实训主要包括以下几个方面：（1）英语口语交流：通过模拟实际场景，锻炼口语表达能力，提高与外国友人沟通的技巧。
（2）英语听力训练：通过收听英文广播、观看英文电影等方式，提高听力水平。
（3）英语写作训练：通过撰写英文文章、邮件等，提高写作能力。
（4）英语翻译实践：通过翻译英文文章、资料等，提高翻译水平。
2. 实训收获（1）口语水平提高：在实训过程中，我积极参加各种口语交流活动，与外国友人进行了深入沟通，使我的口语表达能力得到了很大提升。
（2）听力水平提高：通过大量听力训练，我掌握了听力技巧，提高了听力水平。
（3）写作能力提高：在实训过程中，我学会了如何撰写英文文章，提高了写作能力。
（4）翻译水平提高：通过翻译实践，我掌握了翻译技巧，提高了翻译水平。
三、实训中的不足与反思1. 不足之处（1）口语表达不够流畅：虽然口语水平有所提高，但在实际交流中，我的口语表达仍不够流畅，有时会出现语法错误。
（2）听力理解能力有待提高：在听力训练中，我对一些较难词汇和短语的识别能力还有待提高。
（3）写作结构不够严谨：在写作过程中，我的文章结构不够严谨，有时会出现逻辑混乱的情况。
（4）翻译准确性有待提高：在翻译实践中，我有时会忽略原文的意思，导致翻译不准确。
2. 反思（1）加强口语训练：在今后的学习中，我将更加注重口语训练，提高口语表达水平。
（2）提高听力理解能力：通过大量听力材料的学习，提高听力理解能力，掌握更多词汇和短语。
（3）注重写作结构：在写作过程中，我将注重文章结构，使文章逻辑更加严谨。
（4）提高翻译准确性：在翻译实践中，我将更加注重原文意思的把握，提高翻译准确性。
英语实训报告万能
英语实训报告万能•相关推荐英语实训报告万能模板（精选8篇）在不断进步的时代，报告的使用频率呈上升趋势，其在写作上有一定的技巧。
为了让您不再为写报告头疼，下面是小编为大家整理的英语实训报告万能模板（精选8篇），欢迎阅读与收藏。
英语实训报告万能1实训名称：英语视听实训实训目的：本实训课程的目的是帮助学生初步克服听力障碍，听懂英语国家人士在一般社交场合的交谈和相当于中等难度的听力材料，能理解大意、抓住主要论点或情节，能根据所听材料进行分析、领会说话人的态度、感情和真实意图，并用英语简要地做笔记。
增强学生基本的语言运用能力，逐步培养学生批判思维的能力，从视、听、说三方位训练学生的英语应用能力，培养学生对英语语言进行综合运用的能力，要求学生对英语口头语言有快速的反应理解力并能用口或笔迅速、准确的表达出来，进行语言交际，为高级英语听力课程开设打好基础。
实训过程：10月X日：指导教师召集本组学生，布置实训任务，明确实训进度。
将相关学习材料交给学生认真学习。
10月X日—10月X日：学生认真学习指导教师交给的视听材料（第一部分：《听力教程（第三册）》全书中的SupplementaryEXercise，共15个单元），所有内容需完成全文听写。
指导教师对学生进行面授或电话指导，回答学生问题，使学生对视听技巧和方法的运用有一个较为系统的基本认识。
10月X日上午提交第七周完成的全文听写内容。
10月X日—10月X日：学生认真学习指导教师交给的视听材料（第二部分：BBCNews和TED演讲），所有内容需完成全文听写。
指导教师对学生进行面授或电话指导，回答学生问题，使学生对视听技巧和方法的运用有一个较为系统的基本认识。
10月X日提交第八周视听材料的全文听写，并提交实训报告。
10月X日：9：00在304教室（班和班）和318教室（班和班）进行听力测试，考试内容从这两周所进行的所有听写的抽取。
10月X日教师对学生视听听写材料进行批改归档，并按照要求，向教研室提交本组学生英语视听实训的成绩、批改过的视听听写材料、听力考试试卷和实训报告。
专业技能英语实训报告
专业技能英语实训报告专业:食品科学与工程班级：131姓名：成玲学号：2013035102Study on antioxidant activity of polysaccharide from Chinese Rice Winein vitroAbstract：The antioxidant activity of the polysaccharide from Chinese Rice Wine by alcohol precipitation was contrasted in the present study. The total antioxidant activity，DPPH radical，hydroxyl radical and superoxide anion free radical were selected as the antioxidant indicators in vitro and ascorbic acid（VC）as the positive control. The results showed that crude polysaccharide and refined polysaccharide from Chinese Rice Wine had antioxidant activity，and the antioxidant activity was related to concentration. The antioxidant ability of refined polysaccharide in total antioxidant activity，removing the DPPH radical and hydroxyl radical was better than that of crude polysaccharide. However，the antioxidant ability of crude polysaccharide in removing superoxide anion free radical was stronger than that of refined polysaccharide.Key words：Chinese Rice Wine；polysaccharide；alcohol precipitation；antioxidant ；Chinese rice wine is the oldest traditional brewing wine, and it is one of the world's three largest ancient wine full bodied, Yellow Wine the mellow, soft wine. Chinese rice wine with its wonderful color and its name, with its unique taste, rich nutrition and its health care function and known to the world. Research shows that Chinese Wine has antioxidant activity and antioxidant activity of substances containing the antioxidantactivity and the Yellow Wine, such as polyphenols and peptide etc. A large number of studies have indicated that polysaccharide has antioxidant activity. The yellow rice wine contains polysaccharides, whether or not it has antioxidant activity, the research on this aspect has not been reported in any report. Therefore, Shaoxing yellow rice wine was used as raw material, and the polysaccharide was extracted from the raw materials, and the DPPH free radical, hydroxyl free radical and superoxide dismutase were extracted by the investigation of the crude polysaccharide and the refined yellow rice wine .Anion and its total antioxidant capacity, preliminary study of the antioxidant activity in vitro, which provides scientific basis for the further research and utilization of yellow rice wine.1 Materials and methods1.1 Materials and Experimental equipmentYellow Wine (brewing in the winter of 2010, Zhejiang Guyue Longshan, Shaoxing wine Limited by Share Ltd), 1, 1 -2-3phenyl 4-dinitrophenylhydrazine (1, 1-diphenyl-2-picrylhydrazyl, DPPH) America Sigma, bovine serum albumin, glucose, ascorbic acid, Coomassie brilliant blue G-250, adjacent benzene three phenol and concentrated sulfuric acid, salicylic acid, three chloroacetic acid, potassium ferricyanide, chloroform, positive butanol and other reagents, 722s (spectrophotometer Shanghai Precision Scientific Instrument Co. Ltd), IKA Bei RV10 rotary evaporator (Germany IKAgroup) , freeze dryer ( America LABCONCO), high speed (centrifuge Mizue Analysis Instrument Co Ltd), UV-2450 UV spectrometer( Shimadzu Corporation).1.2 Experimental methods1.2.1 Extraction and separation of Polysaccharide from Chinese rice wineThe wine Yellow Wine decompression at 55 DEG C, concentrated to the original volume of 1/3, adding 95% ethanol concentrated solution in ethanol concentration reached 30%, 4 C standing overnight, centrifugal (6000r/min, 15min), the supernatant was collected; then add 95% ethanol to the supernatant ethanol concentration reached 75%, stirring, 4 DEG C standing overnight, centrifugal (6000r/min, 15min), collecting alcohol precipitation; to add 30% ethanol alcohol in the resolution 4 C standing overnight, centrifugal (6000r/min, 15min), the supernatant supernatant was collected; 55 degrees of reduced pressure concentration obtained Yellow Wine crude polysaccharide (starch by freeze drying experiments show that Yellow Wine crude polysaccharide was non starch polysaccharide).After the crude polysaccharide was added to water, the Sevage method was used to remove the impurities, such as inorganic ions, amino acids, oligosaccharides, and so on. The 72h was used to remove the impurities such as inorganic ions, amino acids, oligosaccharides and so on.1.2.2 Determination of polysaccharide in Chinese rice wine1.2.2.1 Determination of total sugarDetermination of total sugar content in yellow rice wine by using phenol-sulfuric acid methods, referred to the grape sugar.1.2.2.2 Determination of reducing sugar contentDetermination of reducing sugar content in yellow rice wine by using DNS method, referred to the grape sugar.1.2.2.3 Determination of polysaccharidePolysaccharide = total sugar reducing sugar.1.2.3 Determination of total antioxidant capacity1mL of different concentrations of polysaccharide solution, adding concentration of PBS solution 1mL and 0.2mol/L mass fraction of 1% pH6.6 potassium ferricyanide 1mL, 50 DEG C water bath 20min, fast cooling after adding 10% three chloroacetic acid 1mL, (4000r/min, 5min), centrifugal supernatant 2mL, adding distilled water and quality volume fraction of 0.1% ferric chloride 0.4mL, mixing, static 10min, the absorbance was determined at 700nm. According to the same method, the absorbance value of the refined rice wine with different concentrations and the positive control VC were determined, and the average value of the 3 time was measured.1.2.4 Determination of free radical scavenging ability of DPPHReference CHIO the CW and other methods for determination of the LI XL, etc. The basic steps are: different concentrations of polysaccharide solution 2mL, adding volume concentration of DPPH 0.1mmol/L solution (prepared with ethanol), aftermixing light reaction of 30min at room temperature (6000r/min, 10min), centrifugal supernatant was determined by A i in 517nm; and with 4mL ethanol and distilled water (two 2mL respectively) as zero. The blank control group was 2mL sample solution with 2mL absolute ethanol, the absorbance at 517nm was A j, the blank control group was set to remove the light absorption value of the polysaccharide. The model control group was DPPH 2mL solution plus 2mL absolute ethanol, its absorbance at A c was 517nm. Using the same method to measure the absorbance of the refined rice wine with different concentrations and the positive control VC, the average value of the 3 times was measured. According to the following formula to calculate the sample to DPPH free radical scavenging rate:The sample to DPPH free radical scavenging rate (%) = [1-(A i-A j)/A c]*1001.2.5 Determination of hydroxyl free radical scavenging capacityThe Fenton reaction system model was used to determine the hydroxyl radical scavenging activity by a fixed time reaction method. The reaction system contained H2O29mmol/L, FeSO4 9mmol/L, 8.8mmol/L salicylic acid (prepared with anhydrous ethanol) and crude polysaccharide solution with different concentration of yellow rice wine. The volume of the reaction system was 1mL. With distilled water as the reference, the final addition of H2O2 start up reaction, 37 C reaction 30min, the absorbance of the reaction system was measured at 510nm Ax. The polysaccharide was replaced by water, and the absorbance of the model control group was A0. Taking into account theabsorbance value of the polysaccharide itself, with equal volume (9mmol/L) of FeSO4 9mmol/L, l mL salicylic acid ethanol, different concentrations of polysaccharide solution and distilled water as a mixture of the background absorption value of Ax0. Using the same method to measure the absorbance of the refined rice wine with different concentrations and the positive control VC, the average value of the 3 times was measured. The free radical scavenging rate of the sample is calculated as follows: Sample to hydroxyl radical scavenging rate (%) = [1-(A x-A xo)/A o]*1001.2.6 Determination of superoxide anion capacityBy the development of three phenol autoxidation method, the basic steps are: 50mmol/L pH8.2 Tris-HCl 4.5mL 4.2mL buffer solution and distilled water mixing, 25 DEG C water bath temperature 20min, add 25 degrees preheated 3mmol/L adjacent benzene three phenol 1mL immediately after removing (prepared with 10mmol/L HCl zero 10mmol/L tube for HCl instead of the adjacent benzene three phenol solution quickly, HCl) shake and pour into the cuvette (light size 1cm), at 325nm every 30 seconds to determine a light absorption value (A), the linear range increased to A per minute value is adjacent benzene three phenol self-oxidation rate (A1). Tris-HCl pH8.2 buffer solution 4.5mL and different concentrations of crude polysaccharide solution 4.2mL mix, the other steps as above, the linear range of A per minute increase in value that is added to the sample after the three phenol oxidation rate (A2). In the same method to measure the absorbance of refined rice wine with different concentrationsand the positive control VC, 3 times in parallel. The scavenging rate of superoxide anion radical was calculated according to the formula:Scavenging rate of superoxide anion in samples (%) = [1-(A1-A2)/A1]*1001.2.7 Statistical analysisSPSS 17 software was used to analyze the data of single factor analysis of variance (ANOVA), and the results were expressed as mean plus or minus standard deviation, and the significant level was p < 0.05.2 Results and analysis2.1 Determination of polysaccharide in Chinese rice wineAccording to the 1.2.2 method to measure the content of total sugar and reducing sugar content in wine Yellow Wine and polysaccharide content results in table 1. Table 1 Cotent of total sugar，reducing sugar and polysaccharide in Chinese Rice Wine（x±SD）2.2 Total antioxidant capacity of Chinese rice wineIn the reaction system, the greater the absorbance measured at the wavelength of 700nm, the stronger the total antioxidant capacity was. From Figure 1, we can see that the crude polysaccharide and refined polysaccharide has a certain total antioxidant capacity, and its total antioxidant capacity increased with the increase of theconcentration of the sample, and showed a dose effect relationship. Moreover, the total antioxidant capacity of the refined rice wine was stronger than that of the crude polysaccharide, the reason may be that the complex composition of crude polysaccharide influenced the total antioxidant capacity, and the exact reason was still to be further studied. Under the same conditions, the absorbance of 0.1g/LVC at 700nm in the reaction system was 1.040 + 0.005, and 2g/L refined polysaccharides was 1.109 + 0.026, the absorbance of crude polysaccharide at this time is only 0.213 + 0.009, which indicates that VC total antioxidant capacity of the strongest, refined Yellow Wine polysaccharide of Yellow Wine polysaccharide.Fig.1 Total antioxidant activity of polysaccharide from Chinese Rice Wine2.3 DPPH free radical scavenging ability of yellow rice wine polysaccharideDPPH method is a rapid, simple, sensitive and feasible method to evaluate the antioxidant activity of natural antioxidants, which is widely used in the home and abroad. DPPH radical is a stable organic base, characterized in ethanol solution the purple group absorption peak, when there is a free radical scavenger, due to its single electron pairing and the absorption gradually disappear, the fading degree of theirelectron number into the quantitative relationship, and thus can be used by spectrophotometry quantitative analysis. From Figure 2, we can see that different concentrations of samples on the DPPH free radical scavenging ability is different, with the increase of sample concentration, the higher the rate of free radical scavenging DPPH. In the reaction system, the control group VC in 0.1g/L, to reach the maximum clearance rate, and the refined Yellow Wine polysaccharide and VC required to achieve the same maximum clearance rate to 1g/L, while Yellow Wine crude polysaccharide scavenging rate was 30.20% + 0.48%, far lower than the maximum VC removal rate was 95.61% + 0.47%. Therefore, the effect of DPPH free radical scavenging effect of refined rice wine is better than that of yellow rice wine, but the removal efficiency of the two is less than VC.Fig.2 Scavenge effect of polysaccharide from Chinese Rice Wine on DPPH2.4 Free radical scavenging ability of yellow rice wine polysaccharideCompared with other free radicals, hydroxyl free radical is the most active oxygen free radicals in vivo, oxidative metabolism process in life activity, the amino acids, proteins and fats and nucleic acids and other molecules to oxidative damage, inducingapoptosis or transformed cells from normal and cancerous cells to unlimited growth control.We can see from Figure 3, Yellow Wine refined and crude polysaccharide had strong hydroxyl radical scavenging ability, and with the increasing concentration of polysaccharide, hydroxyl radical scavenging ability also increases, showing a good dose effect relationship. VC increased from 0.1g/L to 1g/L, the clearance rate from 20.01% + 1.92% to 97.89% + 0.10% rapid growth; and the refined polysaccharide concentration increased to 5g/L, removal rate of 85.11% + 4.51%, scavenging capacity growth rate slower than VC, and the concentration reached 5g/L after the clearance rate no longer increased basically; scavenging capacity of polysaccharides on Yellow Wine hydroxyl radical and refined polysaccharide is consistent with the trend, but the scavenging ability is weaker.Fig.3 Scavenge effect of polysaccharide from Chinese Rice Wine on hydroxyl radical 2.5 The ability of yellow rice wine to remove superoxide anionSuperoxide anion free radicals as precursors of most of the oxygen free radicals in the organism, through a series of reaction of other free radicals. Not only the free radicals derived from them can be toxic to the cells, but also the superoxide anion free radicals also have toxic effects. From the figure 4, we can see that the crude polysaccharide and refined polysaccharide have strong scavenging effect on the superoxide anion produced by the three phenol self-oxidation system. When the concentration of 0.1g/L was VC, the removal rate of the crude polysaccharide and the refined polysaccharide of yellow rice wine were 86.30% + 2.15%, 74.09% + 2.82%, 67.56% + 1.69%, respectively. VC at the concentration of 3g/L, can clear the reaction system of all superoxide anion free radicals, and yellow rice wine crude polysaccharide in the concentration of 3g/L, its clearance rate with the increase in the concentration of the increase is not maintained at about 94%. With the increase of the concentration, the scavenging ability of the purified polysaccharide was higher than that of the former two. Under the same concentration, the scavenging ability was weaker than the former two.Fig.4 Scavenge effect of polysaccharide from Chinese Rice Wine on Superoxide anion Note: at the same concentration, the different letters on the three column chart indicated that the ANOVA test was performed at the p<0.05 and the difference is significant.3 Conclusion and discussionIn the process of normal metabolism, superoxide anion, hydroxyl radical and other reactive oxygen species are produced, which are destructive to the body. Under normal circumstances, the body produces too much free radical will quickly be removed by the body of the scavenger, and thus the body free radicals in a dynamic equilibrium. If the imbalance or clearance is too slow, too many free radicals will make the biological macromolecules under attack, accelerate the aging process of the body, and induce inflammation, malignant tumors, immune disorders and other diseases. Therefore, it is important to study the natural antioxidants and foods that can clear the free radicals in the body. Research shows that the polysaccharide has strong antioxidant activity both in vitro and in vivo, polysaccharide compounds of different kinds of antioxidant effectsof different reaction systems have different effect, also has selectivity on free radical scavenging species.The results of this study showed that Yellow Wine crude polysaccharide and refined Yellow Wine polysaccharide has the total antioxidant capacity, has good scavenging effect on DPPH free radical, hydroxyl radical, superoxide anion, and the concentration and clearance rate in a certain range of concentration and dose effect relationship. The total antioxidant capacity and scavenging ability of DPPH free radical and hydroxyl free radical of refined rice wine was stronger than yellow rice wine crude polysaccharide. After refining, the free radical scavenging activity was significantly increased, which showed that polysaccharide was the main component of scavenging free radicals, which was consistent with the report of Tao Mingxuan et al. According to Yang Fang reported on the two kinds of Morchella intracellular polysaccharide, purification of polysaccharide free radical scavenging ability in crude polysaccharide is probably due to the crude polysaccharide containing complex composition affects its antioxidant activity, or complex group of polysaccharides which has antagonistic oxidation, the exact cause is to further study. The ability of crude polysaccharide to remove superoxide anion was stronger than that of refined rice wine, which was the result of the removal of other free radicals.On the contrary, according to XQ ZHA and YF HUA and other [17-18] reports, this may be related to the structure of polysaccharides, because the polysaccharide structure isthe basis of its biological activity. Therefore, the further research on the separation, purification and structure identification of rice wine and its related structure activity relationship should be carried out.Although Chinese rice wine crude polysaccharide and refined polysaccharide free radical scavenging effect was lower than that of VC, but Chinese rice wine polysaccharide can achieve free radical scavenging, blocking free radical chain reaction, can inhibit the oxidative damage caused by free radicals in a certain concentration range, the further research and application of Chinese rice wine polysaccharide provides a theoretical basis for.。
英语实训报告怎么写【最新5篇】
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文档下载后可定制修改，请根据实际需要进行调整和使用，谢谢!并且，本店铺为大家提供各种类型的经典范文，如总结报告、心得体会、策划方案、合同协议、条据文书、竞聘演讲、心得体会、教学资料、作文大全、其他范文等等，想了解不同范文格式和写法，敬请关注!Download tips: This document is carefully compiled by this editor. I hope that after you download it, it can help you solve practical problems. The document can be customized and modified after downloading, please adjust and use it according to actual needs, thank you!Moreover, our store provides various types of classic sample essays, such as summary reports, insights, planning plans, contract agreements, documentary evidence, competitive speeches, insights, teaching materials, complete essays, and other sample essays. If you want to learn about different sample formats and writing methods, please stay tuned!英语实训报告怎么写【最新5篇】实训能帮助大学生树立正确的立业观，适应市场，顺利就业。
2020英语专业实训报告【三篇】
2020英语专业实训报告【三篇】【篇一】2020英语专业实训报告两个月的实训已经结束了不管过程如何在实训的这两个月中真的学到了好多东西，学到了好多课堂上学不到的东西，这次实训时间虽短暂，但收获颇多。
在实训之前，同学们对实训充满了这样那样的猜想，但大家肯定都没有猜到实际的情况，社会上的复杂性真的给我们这些在校的大学生好好的上了一课。
在实训刚开始的时候，同学们多少的有点不适应，心理有些波动，我觉得这都是非常正常的现象，因为大多数同学都没有这种实践的经历，突然间干些重活累活是有些吃不消，好在同学们都在积极的调整，大家都很快的适应了岗位。
在实训过程中，同学们表现出了吃苦耐劳的精神，表现出了集体主义精神，在工作过程中大家都表现出良好的职业道德，在与员工的交往中大家都表现得非常热情，结交了好多的朋友。
这次实训中最让我感到高兴的事就是增进了同学们之间的距离，加强了班级的凝聚力，大家在一起不再像是以前那种死气沉沉的感觉了而是有说有笑非常的热闹，有什么事情大家一起解决，谁需要帮助大家都积极的向前，实训过程中正是有了同学们的陪伴才把枯燥的工作变得有了色彩。
其实实训是每个大学生必须拥有一段经历，是从青葱校园走向繁复社会的一个过渡，它会教给我很多在校园里面无法从书本中学习的知识，也是我成长过程的一个重要阶段。
通过这次实训，让我比较全面地了解了酒店的组织架构和经营业务，接触了形形色色的客人，同时还结识了很好的同事和朋友，他们让我更深刻地了解了社会，他们拓宽了我的视野，也教会了我如何去适应社会融入社会。
这次实训使我们的专业知识得到巩固和开拓，使我们更容易将所学与实践联系起来；实训使我们认识到自身知识的缺漏，必须重拾书本，虚心请教老师，弥补自身的不足；实训使我们更加明确自己的努力的方向，必须充分利用好现有的资源来加深自己的专业涵养。
这次实训还让我懂得如何将理论和实际结合起来。
我们要经常跟踪专业新技术，新动态，时刻走在时代的前列；还要注重积累经验，增长自己的见识。
英语技能测试实训报告
一、实训背景随着全球化进程的不断加快，英语作为国际通用语言的重要性日益凸显。
为了提高我国英语教育水平，培养学生的英语实际应用能力，我们学院组织了一次英语技能测试实训。
本次实训旨在检验学生在听、说、读、写等方面的综合英语技能，并为学生提供反馈和改进方向。
二、实训目的1. 提高学生的英语实际应用能力，为未来的学习和工作打下坚实基础。
2. 帮助学生了解自己的英语水平，明确自身优势和不足，有针对性地进行提高。
3. 增强学生的英语学习兴趣，激发学习动力。
三、实训内容本次实训主要围绕以下四个方面展开：1. 听力测试：包括对话、短文理解和长篇听力，考察学生对英语语音、语调、语速的感知能力，以及对英语口语表达的理解能力。
2. 口语测试：考察学生的口语表达能力，包括发音、语调、语法和词汇运用等方面。
3. 阅读测试：包括阅读理解、完形填空和阅读速度测试，考察学生的阅读能力、词汇量和语法知识。
4. 写作测试：考察学生的英语写作能力，包括文章结构、语法、词汇和句型运用等方面。
四、实训过程1. 前期准备：实训前，我们组织了英语教师进行培训，确保测试的公正性和科学性。
同时，向学生介绍了实训的目的、内容和方法，使学生做好充分准备。
2. 测试实施：按照测试方案，我们分批次组织学生进行测试。
在测试过程中，监考教师严格按照要求执行，确保测试的顺利进行。
3. 结果分析：测试结束后，我们组织教师对学生的测试结果进行统计分析，并为学生提供反馈。
五、实训成果1. 学生英语水平得到提升：通过本次实训，学生对自己的英语水平有了更清晰的认识，为今后的学习指明了方向。
2. 教师教学水平得到提高：在实训过程中，教师对学生的英语学习状况有了更深入的了解，有助于改进教学方法。
3. 学院英语教学质量得到提高：本次实训为学院英语教学提供了有益的参考，有助于提高整体教学质量。
六、实训总结1. 加强英语教学实践：学院应继续加强英语教学实践，为学生提供更多实际应用英语的机会。
英语专业技能训练实践报告
英语专业技能训练实践报告英文回答：English Proficiency Training Practice Report.I. Introduction.In order to enhance my English proficiency and prepare for future career challenges, I embarked on a comprehensive English proficiency training practice program. The program consisted of various components, including reading, writing, listening, and speaking, and was tailored to my specific needs and goals.II. Training Components.A. Reading.1. Extensive Reading: I engaged in regular reading of authentic English texts, including news articles, novels,and academic papers, to improve my vocabulary, reading comprehension, and overall fluency.2. Intensive Reading: I focused on close reading of specific texts to develop my analytical skills, understand the author's purpose and argument, and identify key themes and ideas.B. Writing.1. Essay Writing: I practiced writing essays on various topics, following a structured approach that included brainstorming, outlining, drafting, revising, and editing.2. Technical Writing: I developed skills in writing technical reports, proposals, and presentations to enhance my communication and analytical abilities.C. Listening.1. Authentic Audio: I listened to a variety of audio materials, such as podcasts, interviews, and lectures, toimprove my listening comprehension and develop the ability to follow spoken discourse.2. Active Listening: I engaged in active listening exercises, focusing on understanding the main ideas, supporting details, and inferences from the audio content.D. Speaking.1. Oral Presentations: I prepared and delivered oral presentations on various topics to improve my public speaking skills and ability to convey information effectively.2. Conversation Practice: I participated in regular conversation practice sessions with native speakers to enhance my fluency, pronunciation, and vocabulary.III. Results.After completing the training program, I observed significant improvements in my English proficiency acrossall components:Reading: Enhanced reading comprehension, increased vocabulary, and improved ability to analyze and interpret texts.Writing: Improved writing skills, better organization and clarity of expression, and increased confidence in writing technical documents.Listening: Improved listening comprehension, increased ability to follow spoken discourse, and enhanced understanding of nuances and intonation.Speaking: Enhanced public speaking skills, improved pronunciation and fluency, and increased confidence in expressing ideas orally.IV. Conclusion.The English proficiency training practice program was an invaluable experience that enabled me to significantlyimprove my English skills. Through the comprehensive and structured approach, I developed a strong foundation in all aspects of the language, which will be essential for my future career and personal growth.中文回答：英语专业技能训练实践报告。
英语专业实习总结10篇
英语专业实习总结【10篇】1.英语专业实习总结通过在寒假的这段实习生活，让我得到了很多感触。
首先让我实践了教师这个职业的工作，锻炼了我的表达能力，交往能力以及口语表达。
这些收获将影响我以后的学习生活，并对以后的工作产生积极影响，我相信这些实践中的收获是在课堂上学习不到的，而且会让我受用一生。
7天的实习，说长不长，说短也短，而学到的东西却很多。
也充分检验了自己的学习成果，认识到自己的不足，比如口语表达还有待提高，让我认识到自己要是工作了，所存在的差距，并在以后的学习中，完善自己，学以致用！2.英语专业实习总结在本次实习中，我学到了很多很多，再次感谢老师的指导。
在这漫无边际的学海中，我将继续努力学习下去。
与此同时，本次翻译实战让我真正的感觉到了英语翻译的难度与责任，我们作为刚刚起步的初学者距离合格的翻译者还有相当大的一段距离，需要学的知识真的还有很多，尤其是专业知识的欠缺，动手能力的不足等等，我也明白这些不是一天两天就能弥补的，但我相信只要我坚持不懈的努力是可以不断缩小差距的，我坚信自己能做到这些。
人们常说，大学是个象牙塔。
确实，学校与工作，学生与专家之间都存在着巨大的差距。
但这次实习也为我们提供不少学习与了解翻译者的机会，让我在脑子里对英语翻译有个很清晰的概念。
最后，我还深刻的认识到作为一个大学生，我们在书本上学到的东西固然有用，而且是开展工作的基础。
但是，毕竟书本上的知识是死的，当我们运用到实际操作中的时候难免会遇到困难。
因此，我们在平时的学习生活中要学会“死学活用”，将自己在学校里面学习到的知识转化到实际操作中去。
3.英语专业实习总结此次毕业实习，我学会了运用所学知识解决处理简单问题的方法与技巧，学会了与员工同事相处沟通的有效方法途径。
积累了处理有关人际关系问题的经验方法。
同时我体验到了社会工作的艰苦性，通过实习，让我在社会中磨练了下自己，也锻炼了下意志力，训练了自己的动手操作能力，提升了自己的实践技能。
英语专业技能训练报告范文
英语专业技能训练报告范文Alright, here's a sample of an English proficiency training report written in an informal, conversational tone while adhering to the given guidelines:First paragraph: Reflective thoughts.Oh, man, I've been really putting in the hours to improve my English skills. It's been a journey, that's for sure. From struggling with basic conversations to now feeling confident enough to express myself more freely,it's been quite a ride. But hey, I'm not done yet! There's always more to learn and improve upon.Second paragraph: Describing a practice session.Just yesterday, I had this awesome speaking practice session with my tutor. We talked about all sorts of topics, from the weather to current events. I felt like I wasreally able to articulate my thoughts more clearly. Plus,my tutor gave me some great tips on how to better structure my sentences and use vocabulary more precisely. It was super helpful!Third paragraph: Sharing a challenge.One of the biggest challenges I've faced is with listening comprehension. Sometimes, native speakers talk so fast, and I feel like I'm missing out on a lot of the details. But I've been working on it, listening to podcasts and watching.。
英语专业实训报告（集锦6篇）
英语专业实训报告英语专业实训报告(集锦6篇)随着个人的素质不断提高，越来越多的事务都会使用到报告，报告具有成文事后性的特点。
一起来参考报告是怎么写的吧，以下是小编精心整理的英语专业实训报告，欢迎阅读与收藏。
英语专业实训报告1综述自XX年6月20日起。
作为旅游英语专业的专业实训课便随之一一拉开帷幕，直到30日双选会的来临才会结束。
之所以要进行专业实训课无外乎是想要我们做好顶岗实习前的训导准备。
都说三百六十行，行行出状元。
要想在各行各业出人头地的前提出了对职业拥有莫大的热情外还必须懂得其中运作的规矩。
其实这也是我们在校接受教导的最后一次机会了。
可以说每天安排的科学而合理的实训课程避免了我们在等待双选会期间虚度光阴。
而且每堂实训课都是有针对性的进行的，所以对于我们每个人来说是有百利而无一害。
主体为了让大家更深刻的体会有关导游这门行业，21日那天一大早我们全班就随着班车踏上了去墨江的旅途。
并花了两天时间分别游玩了墨江的北回归线标志园和国际双胞文化园。
当然我们是带着任务去玩的，除了聘请个导游姐姐的讲解外，我们每个人都必须亲自再走一遍景区并讲导游词给老师和同学们听作为考核的方式。
还值得一提的是我们有幸应邀到该地珠宝行进行参访，负责人很热心的请出了我们上一届的学姐为我们解说这里的大概行情。
放眼望去直觉店里的珠宝首饰琳琅满目不失让人挑花了眼。
幸好有热心的服务员在一旁为我们指点着迷津。
接下来负责人还带领着我们在售茶区入座畅谈，比品茶更有趣的是他们毫不吝啬的向我们解剖了他们所认为的导游。
此番言谈的确令我们增进了不少有关导游这门职业的别样见解。
除此之外，让我难以忘怀的课程当属胥佳老师上的有关服务方面的礼仪礼节课。
她的课素来倍受青睐，这次也不例外。
她一点也不浮夸，所以教授的`都是些特实际而实用的知识。
最主要的是她愿意让我们当场运用所学的知识。
瞧，我们最后是在女生化着美美的妆容和男生打着美美的领带中愉快的结束这门实训课的。
英语专业实训报告总结英文
Introduction:As an English major, I have completed a period of training practice in a well-known foreign language school. This report aims to summarize the experiences and insights gained during the training practice, highlighting the practical application of theoretical knowledge, personal growth, and reflections on the teaching profession.I. Practical Application of Theoretical Knowledge1. Language Teaching MethodologyDuring the training practice, I had the opportunity to apply various language teaching methodologies, such as communicative approach, task-based learning, and interactive teaching. By incorporating these methods into my teaching, I found that students were more engaged and motivated in the learning process.2. Curriculum Design and PlanningThrough the training practice, I learned how to design and plan lessons effectively. I was responsible for preparing lesson plans, selecting appropriate teaching materials, and setting clear learning objectives. This process allowed me to deepen my understanding of the curriculum and develop my ability to adapt to different teaching situations.3. Assessment and EvaluationThe training practice emphasized the importance of assessment and evaluation in language teaching. I learned to use various assessment methods, such as quizzes, oral presentations, and writing assignments, to monitor students' progress and provide feedback. This helped mebetter understand the strengths and weaknesses of my students and adjust my teaching strategies accordingly.II. Personal Growth1. Professional DevelopmentThe training practice provided me with valuable opportunities to enhance my professional skills. I gained hands-on experience in classroommanagement, student engagement, and curriculum development. These experiences allowed me to grow as a language teacher and develop a deeper understanding of the teaching profession.2. Communication SkillsInteracting with students, colleagues, and school administration during the training practice helped me improve my communication skills. I learned to effectively convey information, listen actively, and collaborate with others. These skills are essential for a successful teaching career.3. Adaptability and FlexibilityThe training practice required me to adapt to different teaching situations and student needs. I learned to be flexible in my teaching methods and willing to try new approaches. This adaptability allowed me to create a more engaging and effective learning environment for my students.III. Reflections on the Teaching Profession1. The Importance of Patience and EmpathyThroughout the training practice, I realized the importance of patience and empathy in teaching. It is crucial to understand and address the individual needs of each student, as well as to create a supportive and inclusive learning environment.2. Continuous Learning and ImprovementThe training practice emphasized the importance of continuous learning and improvement. As a language teacher, I must stay updated with the latest teaching methods, technologies, and research in the field. This commitment to growth ensures that I can provide the best possible education for my students.3. The Impact of TeachingThe training practice allowed me to witness the positive impact of teaching on students' lives. I witnessed the joy of learning, thedevelopment of confidence, and the growth of friendships. This experience reinforced my passion for teaching and my commitment to making a difference in the lives of my students.Conclusion:The training practice has been an invaluable experience for me as an English major. It has provided me with practical skills, personal growth, and a deeper understanding of the teaching profession. I am grateful for the opportunity to apply my theoretical knowledge in a real-worldsetting and to develop as a language teacher. As I continue my academic journey, I look forward to further exploring the field of language education and making a positive impact on the lives of my students.。
英语专业技能训练实践报告
英语专业技能训练实践报告### 英文回答:English Skills Training Practice Report.In my English skills training practice report, I aim to provide insights into my learning journey, focusing on the development of my language proficiency through various exercises and activities.Firstly, I engaged in extensive reading sessions where I immersed myself in English literature, ranging from classic novels to contemporary articles. This helped me grasp the nuances of the language and expand my vocabulary. For instance, reading "To Kill a Mockingbird" by Harper Lee not only enhanced my understanding of American culture but also improved my comprehension skills.Secondly, I participated in conversational practice sessions with native speakers and fellow learners. Theseinteractions enabled me to apply grammar rules in real-time and overcome the fear of making mistakes. For example, discussing current affairs with my language exchangepartner not only improved my speaking fluency but also introduced me to colloquial expressions like "beat around the bush" and "cut to the chase."Furthermore, I utilized language learning apps andonline platforms to reinforce my skills. Platforms like Duolingo and Babbel offered interactive lessons and quizzes, allowing me to practice grammar structures and pronunciation. Additionally, watching English movies and TV shows with subtitles enabled me to familiarize myself with different accents and idiomatic expressions. For instance, watching "Friends" helped me understand informal English phrases such as "How you doin'?" and "I'm all ears."In conclusion, my English skills training practice encompassed a variety of methods, including reading, speaking, and using online resources. Through consistent practice and exposure to authentic language materials, I have made significant progress in my language proficiency.### 中文回答：英语专业技能训练实践报告。
英语实训报告总结【精选6篇】
英语实训报告总结【精选6篇】英语实训报告总结篇1为期几天的英语实训已经落下了帷幕，在这几天中我们进行了英语实训。
通过这次实训，我学到了许多与秘书相关的学问，于此同时也发觉了自己在这一方面存在一些不足，现在对本次实训进行总结。
这次实训形式多样，内容较为丰富，我们仔细对待每次作业，准时完成任务。
我们听取两次关于秘书英语的讲座，更好的熟悉秘书职业。
通过李静老师关于秘书实务实训所讲的讲座，我们对秘书这个职业有了更进一步的熟悉，学到了更专业的秘书学理论学问、实务与基本技能。
同时，我也了解了根据不同标准的分类会议的种类，对会议有了更详细的熟悉。
__老师对会议预案进行了着重讲解，并让我们当堂完成一份秘书英语实务实训试卷，制定一份企业的会议预案，学以致用。
关于秘书礼仪，吴冬妹老师给我们做了一场具体的讲座。
吴老师以有礼走遍天下开题，通过阐述礼仪的重要性，重点讲解交谈礼仪，我们对礼仪有了更为深刻的熟悉。
通过这次多样的实训，我不仅对秘书这个职业有了更深化的熟悉，还了解了秘书的各种礼仪以及秘书在会议中如何做会议记录，并且也熬炼了秘书职业中使用英语处理工作的力量，这些在将来的职业生涯中都是很有用的。
众所周知，秘书英语是门专业性很强的课。
这次实训将英语语言学问及文秘理论学问融合到实际的操作流程中，让我了解了秘书英语的基本学问与技能，熟识秘书日常工作和涉外秘书商务礼仪。
这次秘书英语实训具有很强的针对性和实践性，意义重大，由于它使我的社交与沟通、组织和协调力量得到了一个程度的提高，更重要的是，我通过这次实训熬炼了自己的应用写作力量，提高自己语言运用力量，能更好的表达自己的观点和思想。
总而言之，这次实训是对我英语力量和秘书技能的一个重大的提高。
英语实训报告总结篇2实话说，在最开头听到我们要进行英语实训时很是惊异，没想到我们也有这样的机会。
始终以来我都很喜爱英语，喜爱她的一切除了背单词。
有这样一个机会觉得很是幸运，盼望自己能在这次实训中有所进步。
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专业技能英语实训报告专业:食品科学与工程班级：131姓名：成玲学号：2013035102Study on antioxidant activity of polysaccharide from Chinese RiceWine in vitroAbstract：The antioxidant activity of the polysaccharide from Chinese Rice Wine by alcohol precipitation was contrasted in the present study. The total antioxidant activity，DPPH radical，hydroxyl radical and superoxide anion free radical were selected as the antioxidant indicators in vitro and ascorbic acid（VC）as the positive control. The results showed that crude polysaccharide and refined polysaccharide from Chinese Rice Wine had antioxidant activity，and the antioxidant activity was related to concentration. The antioxidant ability of refined polysaccharide in total antioxidant activity，removing the DPPH radical and hydroxyl radical was better than that of crude polysaccharide. However，the antioxidant ability of crude polysaccharide in removing superoxide anion free radical was stronger than that of refined polysaccharide.Key words：Chinese Rice Wine；polysaccharide；alcohol precipitation；antioxidant ；Chinese rice wine is the oldest traditional brewing wine, and it is one of the world's three largest ancient wine full bodied,Yellow Wine the mellow, soft wine. Chinese rice wine with its wonderful color and its name, with its unique taste, rich nutrition and its health care function and known to the world. Research shows that Chinese Wine has antioxidant activity and antioxidant activity of substances containing the antioxidant activity and the Yellow Wine, such as polyphenols and peptide etc.A large number of studies have indicated that polysaccharide has antioxidant activity. The yellow rice wine contains polysaccharides, whether or not it has antioxidant activity, the research on this aspect has not been reported in any report. Therefore, Shaoxing yellow rice wine was used as raw material, and the polysaccharide was extracted from the raw materials, and the DPPH free radical, hydroxyl free radical and superoxide dismutase were extracted by the investigation of the crude polysaccharide and the refined yellow rice wine .Anion and its total antioxidant capacity, preliminary study of the antioxidant activity in vitro, which provides scientific basis for the further research and utilization of yellow rice wine.1 Materials and methods1.1 Materials and Experimental equipmentYellow Wine (brewing in the winter of 2010, Zhejiang Guyue Longshan, Shaoxing wine Limited by Share Ltd), 1, 1 -2-3phenyl 4-dinitrophenylhydrazine (1, 1-diphenyl-2-picrylhydrazyl, DPPH) America Sigma, bovine serum albumin, glucose, ascorbic acid, Coomassie brilliant blue G-250, adjacent benzene three phenol and concentrated sulfuric acid, salicylic acid, three chloroacetic acid, potassium ferricyanide, chloroform, positive butanol and other reagents, 722s (spectrophotometer Shanghai Precision Scientific Instrument Co. Ltd), IKA Bei RV10 rotary evaporator (Germany IKA group) , freeze dryer ( America LABCONCO), high speed (centrifuge Mizue Analysis Instrument Co Ltd), UV-2450 UV spectrometer( Shimadzu Corporation).1.2 Experimental methods1.2.1 Extraction and separation of Polysaccharide from Chinese rice wineThe wine Yellow Wine decompression at 55 DEG C, concentrated to the original volume of 1/3, adding 95% ethanol concentrated solution in ethanol concentration reached 30%, 4 C standing overnight, centrifugal (6000r/min, 15min), the supernatant was collected; then add 95% ethanol to the supernatant ethanolconcentration reached 75%, stirring, 4 DEG C standing overnight, centrifugal (6000r/min, 15min), collecting alcohol precipitation; to add 30% ethanol alcohol in the resolution 4 C standing overnight, centrifugal (6000r/min, 15min), the supernatant supernatant was collected; 55 degrees of reduced pressure concentration obtained Yellow Wine crude polysaccharide (starch by freeze drying experiments show that Yellow Wine crude polysaccharide was non starch polysaccharide).After the crude polysaccharide was added to water, the Sevage method was used to remove the impurities, such as inorganic ions, amino acids, oligosaccharides, and so on. The 72h was used to remove the impurities such as inorganic ions, amino acids, oligosaccharides and so on.1.2.2 Determination of polysaccharide in Chinese rice wine1.2.2.1 Determination of total sugarDetermination of total sugar content in yellow rice wine by using phenol-sulfuric acid methods, referred to the grape sugar.1.2.2.2 Determination of reducing sugar contentDetermination of reducing sugar content in yellow rice wine by using DNS method, referred to the grape sugar.1.2.2.3 Determination of polysaccharidePolysaccharide = total sugar reducing sugar.1.2.3 Determination of total antioxidant capacity1mL of different concentrations of polysaccharide solution, adding concentration of PBS solution 1mL and 0.2mol/L mass fraction of 1% pH6.6 potassium ferricyanide 1mL, 50 DEG C water bath 20min, fast cooling after adding 10% three chloroacetic acid 1mL, (4000r/min, 5min), centrifugal supernatant 2mL, adding distilled water and quality volume fraction of 0.1% ferric chloride 0.4mL, mixing, static 10min, the absorbance was determined at 700nm. According to the same method, the absorbance value of the refined rice wine with different concentrations and the positive control VC were determined, and the average value of the 3 time was measured.1.2.4 Determination of free radical scavenging ability of DPPH Reference CHIO the CW and other methods for determination of the LI XL, etc. The basic steps are: different concentrations of polysaccharide solution 2mL, adding volume concentration of DPPH 0.1mmol/L solution (prepared with ethanol), after mixing light reaction of 30min at room temperature (6000r/min, 10min),centrifugal supernatant was determined by A i in 517nm; and with 4mL ethanol and distilled water (two 2mL respectively) as zero. The blank control group was 2mL sample solution with 2mL absolute ethanol, the absorbance at 517nm was A j, the blank control group was set to remove the light absorption value of the polysaccharide. The model control group was DPPH 2mL solution plus 2mL absolute ethanol, its absorbance at A c was 517nm. Using the same method to measure the absorbance of the refined rice wine with different concentrations and the positive control VC, the average value of the 3 times was measured. According to the following formula to calculate the sample to DPPH free radical scavenging rate: The sample to DPPH free radical scavenging rate (%) =[1-(A i-A j)/A c]*1001.2.5 Determination of hydroxyl free radical scavenging capacity The Fenton reaction system model was used to determine the hydroxyl radical scavenging activity by a fixed time reaction method. The reaction system contained H2O29mmol/L, FeSO4 9mmol/L, 8.8mmol/L salicylic acid (prepared with anhydrous ethanol) and crude polysaccharide solution with different concentration of yellow rice wine. The volume of the reaction system was 1mL. Withdistilled water as the reference, the final addition of H2O2start up reaction, 37 C reaction 30min, the absorbance of the reaction system was measured at 510nm Ax. The polysaccharide was replaced by water, and the absorbance of the model control group was A0. Taking into account the absorbance value of the polysaccharide itself, with equal volume (9mmol/L) of FeSO49mmol/L, l mL salicylic acid ethanol, different concentrations of polysaccharide solution and distilled water as a mixture of the background absorption value of Ax0. Using the same method to measure the absorbance of the refined rice wine with different concentrations and the positive control VC, the average value of the 3 times was measured. The free radical scavenging rate of the sample is calculated as follows:Sample to hydroxyl radical scavenging rate (%) =[1-(A x-A xo)/A o]*1001.2.6 Determination of superoxide anion capacityBy the development of three phenol autoxidation method, the basic steps are: 50mmol/L pH8.2 Tris-HCl 4.5mL 4.2mL buffer solution and distilled water mixing, 25 DEG C water bath temperature 20min, add 25 degrees preheated 3mmol/L adjacentbenzene three phenol 1mL immediately after removing (prepared with 10mmol/L HCl zero 10mmol/L tube for HCl instead of the adjacent benzene three phenol solution quickly, HCl) shake and pour into the cuvette (light size 1cm), at 325nm every 30 seconds to determine a light absorption value (A), the linear range increased to A per minute value is adjacent benzene three phenol self-oxidation rate (A1). Tris-HCl pH8.2 buffer solution 4.5mL and different concentrations of crude polysaccharide solution 4.2mL mix, the other steps as above, the linear range of A per minute increase in value that is added to the sample after the three phenol oxidation rate (A2). In the same method to measure the absorbance of refined rice wine with different concentrations and the positive control VC, 3 times in parallel. The scavenging rate of superoxide anion radical was calculated according to the formula:Scavenging rate of superoxide anion in samples (%) =[1-(A1-A2)/A1]*1001.2.7 Statistical analysisSPSS 17 software was used to analyze the data of single factor analysis of variance (ANOVA), and the results were expressed asmean plus or minus standard deviation, and the significant level was p < 0.05.2 Results and analysis2.1 Determination of polysaccharide in Chinese rice wineAccording to the 1.2.2 method to measure the content of total sugar and reducing sugar content in wine Yellow Wine and polysaccharide content results in table 1.Table 1 Cotent of total sugar，reducing sugar and polysaccharidein Chinese Rice Wine（x±SD）2.2 Total antioxidant capacity of Chinese rice wineIn the reaction system, the greater the absorbance measured at the wavelength of 700nm, the stronger the total antioxidant capacity was. From Figure 1, we can see that the crude polysaccharide and refined polysaccharide has a certain total antioxidant capacity, and its total antioxidant capacity increased with the increase of the concentration of the sample, and showed a dose effect relationship. Moreover, the total antioxidant capacity of the refined rice wine was stronger than that of the crude polysaccharide, the reason may be that thecomplex composition of crude polysaccharide influenced the total antioxidant capacity, and the exact reason was still to be further studied. Under the same conditions, the absorbance of 0.1g/LVC at 700nm in the reaction system was 1.040 + 0.005, and 2g/L refined polysaccharides was 1.109 + 0.026, the absorbance of crude polysaccharide at this time is only 0.213 + 0.009, which indicates that VC total antioxidant capacity of the strongest, refined Yellow Wine polysaccharide of Yellow Wine polysaccharide.Fig.1 Total antioxidant activity of polysaccharide from ChineseRice Wine2.3 DPPH free radical scavenging ability of yellow rice wine polysaccharideDPPH method is a rapid, simple, sensitive and feasible method to evaluate the antioxidant activity of natural antioxidants, which is widely used in the home and abroad. DPPH radical is a stable organic base, characterized in ethanol solution the purplegroup absorption peak, when there is a free radical scavenger, due to its single electron pairing and the absorption gradually disappear, the fading degree of their electron number into the quantitative relationship, and thus can be used by spectrophotometry quantitative analysis. From Figure 2, we can see that different concentrations of samples on the DPPH free radical scavenging ability is different, with the increase of sample concentration, the higher the rate of free radical scavenging DPPH. In the reaction system, the control group VC in 0.1g/L, to reach the maximum clearance rate, and the refined Yellow Wine polysaccharide and VC required to achieve the same maximum clearance rate to 1g/L, while Yellow Wine crude polysaccharide scavenging rate was 30.20% + 0.48%, far lower than the maximum VC removal rate was 95.61% + 0.47%. Therefore, the effect of DPPH free radical scavenging effect of refined rice wine is better than that of yellow rice wine, but the removal efficiency of the two is less than VC.Fig.2 Scavenge effect of polysaccharide from Chinese Rice Wineon DPPH2.4 Free radical scavenging ability of yellow rice wine polysaccharideCompared with other free radicals, hydroxyl free radical is the most active oxygen free radicals in vivo, oxidative metabolism process in life activity, the amino acids, proteins and fats and nucleic acids and other molecules to oxidative damage, inducing apoptosis or transformed cells from normal and cancerous cells to unlimited growth control.We can see from Figure 3, Yellow Wine refined and crude polysaccharide had strong hydroxyl radical scavenging ability, and with the increasing concentration of polysaccharide, hydroxyl radical scavenging ability also increases, showing a good dose effect relationship. VC increased from 0.1g/L to 1g/L, the clearance rate from 20.01% + 1.92% to 97.89% + 0.10% rapid growth;and the refined polysaccharide concentration increased to 5g/L, removal rate of 85.11% + 4.51%, scavenging capacity growth rate slower than VC, and the concentration reached 5g/L after the clearance rate no longer increased basically; scavenging capacity of polysaccharides on Yellow Wine hydroxyl radical and refined polysaccharide is consistent with the trend, but the scavenging ability is weaker.Fig.3 Scavenge effect of polysaccharide from Chinese Rice Wineon hydroxyl radical2.5 The ability of yellow rice wine to remove superoxide anion Superoxide anion free radicals as precursors of most of the oxygen free radicals in the organism, through a series of reaction of other free radicals. Not only the free radicals derived from them can be toxic to the cells, but also the superoxide anion free radicals also have toxic effects. From the figure 4, we can seethat the crude polysaccharide and refined polysaccharide have strong scavenging effect on the superoxide anion produced by the three phenol self-oxidation system. When the concentration of 0.1g/L was VC, the removal rate of the crude polysaccharide and the refined polysaccharide of yellow rice wine were 86.30% + 2.15%, 74.09% + 2.82%, 67.56% + 1.69%, respectively. VC at the concentration of 3g/L, can clear the reaction system of all superoxide anion free radicals, and yellow rice wine crude polysaccharide in the concentration of 3g/L, its clearance rate with the increase in the concentration of the increase is not maintained at about 94%. With the increase of the concentration, the scavenging ability of the purified polysaccharide was higher than that of the former two. Under the same concentration, the scavenging ability was weaker than the former two.Fig.4 Scavenge effect of polysaccharide from Chinese Rice Wineon Superoxide anionNote: at the same concentration, the different letters on the three column chart indicated that the ANOVA test was performed at the p<0.05 and the difference is significant.3 Conclusion and discussionIn the process of normal metabolism, superoxide anion, hydroxyl radical and other reactive oxygen species are produced, which are destructive to the body. Under normal circumstances, the body produces too much free radical will quickly be removed by the body of the scavenger, and thus the body free radicals in a dynamic equilibrium. If the imbalance or clearance is too slow, too many free radicals will make the biological macromolecules under attack, accelerate the aging process of the body, and induce inflammation, malignant tumors, immune disorders and other diseases. Therefore, it is important to study the natural antioxidants and foods that can clear the free radicals in the body. Research shows that the polysaccharide has strong antioxidant activity both in vitro and in vivo, polysaccharide compounds of different kinds of antioxidant effects of differentreaction systems have different effect, also has selectivity on free radical scavenging species.The results of this study showed that Yellow Wine crude polysaccharide and refined Yellow Wine polysaccharide has the total antioxidant capacity, has good scavenging effect on DPPH free radical, hydroxyl radical, superoxide anion, and the concentration and clearance rate in a certain range of concentration and dose effect relationship. The total antioxidant capacity and scavenging ability of DPPH free radical and hydroxyl free radical of refined rice wine was stronger than yellow rice wine crude polysaccharide. After refining, the free radical scavenging activity was significantly increased, which showed that polysaccharide was the main component of scavenging free radicals, which was consistent with the report of Tao Mingxuan et al. According to Yang Fang reported on the two kinds of Morchella intracellular polysaccharide, purification of polysaccharide free radical scavenging ability in crude polysaccharide is probably due to the crude polysaccharide containing complex composition affects its antioxidant activity, or complex group of polysaccharides which has antagonisticoxidation, the exact cause is to further study. The ability of crude polysaccharide to remove superoxide anion was stronger than that of refined rice wine, which was the result of the removal of other free radicals.On the contrary, according to XQ ZHA and YF HUA and other [17-18] reports, this may be related to the structure of polysaccharides, because the polysaccharide structure is the basis of its biological activity. Therefore, the further research on the separation, purification and structure identification of rice wine and its related structure activity relationship should be carried out.Although Chinese rice wine crude polysaccharide and refined polysaccharide free radical scavenging effect was lower than that of VC, but Chinese rice wine polysaccharide can achieve free radical scavenging, blocking free radical chain reaction, can inhibit the oxidative damage caused by free radicals in a certain concentration range, the further research and application of Chinese rice wine polysaccharide provides a theoretical basis for.。