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 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.

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