发酵生物技术专业英语
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内容提要：
本教材共十六课，每课有正文（A、B两篇独立的课文）、阅读材料、补充资料和练习四大部分。最后还安排了附录，收录了英汉微生物名称及国际上有关生物技术的期刊名称。
在课文内容上，主要选择了有关生物技术（偏重于发酵工程）的内容。包括以下专题：无机化学，有机化学，分析化学，生物化学（糖，蛋白质，核酸），微生物学（菌种，操作方法），分子遗传学，生理学（代谢），酒（啤酒，葡萄酒，威士忌），酒精，柠檬酸，谷氨酸，单细胞蛋白的生产，酶（主要的酶的品种，固定化酶），植物细胞培养，抗生素等药品，废水处理，发酵动力学，生化反应器（发酵罐），蒸馏技术，亲和色谱等下游技术，化学分析方法，论文摘要，前言。在第14课，还安排了两篇英语论文。每篇课文均有补充资料，如补充的专业词汇、构词法、翻译理论与技巧、CA缩略语精选、写作句型。 本书可作为生物技术专业（偏重于发酵工程）高校及大专中专学生的专业英语教材。由于在内容上有所拓展，故也适应于发酵工厂或研究所的有关技术人员参考。 编辑推荐：
本教材共十六课，每课有正文（A、B两篇独立的课文）、阅读材料、补充资料和练习四大部分。最后还安排了附录，收录了英汉微生物名称及国际上有关生物技术的期刊名称。
在课文内容上，主要选择了有关生物技术（偏重于发酵工程）的内容。包括以下专题：无机化学，有机化学，分析化学，生物化学（糖，蛋白质，核酸），微生物学（菌种，操作方法），分子遗传学，生理学（代谢），酒（啤酒，葡萄酒，威士忌），酒精，柠檬酸，谷氨酸，单细胞蛋白的生产，酶（主要的酶的品种，固定化酶），植物细胞培养，抗生素等药品，废水处理，发酵动力学，生化反应器（发酵罐），蒸馏技术，亲和色谱等下游技术，化学分析方法，论文摘要，前言。在第14课，还安排了两篇英语论文。每篇课文均有补充资料，如补充的专业词汇、构词法、翻译理论与技巧、CA缩略语精选、写作句型。 本书可作为生物技术专业（偏重于发酵工程）高校及大专中专学生的专业英语教材。由于在内容上有所拓展，故也适应于发酵工厂或研究所的有关技术人员参考。 目录：
Lesson1
Text A Elements and CompoundS 元素和化合物 Text B Carbohydrates 碳水化合物 Reading Materials Medium Design 培养基的设计 Lesson 2 Text A Nomenclature of Alcohols 醇类物质的命名 Text B organoleptic Compounds 风味化合物 Reading Materials Proteins 蛋白质 Lesson 3 Text A Induction and Feedback Repression 诱导和反馈阻遏 Text B Penicillin and its Biosynthesis 青霉素及其生物合成 Reading Materials Regulation of Branched Metabolic Pathway 分枝代谢途径的调节 Lesson 4 Text A Enzymes 酶 Text B Hydrolytic Enzymes 水解酶类 Reading Materials Immobilization of Enzymes 酶的固定化 Lesson 5 Text A Nucleotides and Nucleic Acids 核苷酸和核酸 Text B Glycerides 甘油 Reading Materials Assay Procedure for Protein Concentration 蛋白质浓度的分析步骤 Lesson 6 Text A Microorganisms and Viruses 微生物和病毒 Text B Difference Between Prokaryotes and Eukaryotes 原核生物和真核生物区别 Reading Materials Maintenance and Storage 微生物菌种的保藏 Lesson 7 Text A Fluid flow 流体 Text B Batch and Continuous Processes 分批和连续培养过程 Reading Materials Oxygen Transfer 氧的传递 …… 书摘：
Flavour compounds include other alcohols, esters, carbonyl compounds, organic acicls,sulphur compounds,amines and phenols.
Quantitatively,and in terms of their flavour-producing effects,the most important compounds present in beverages and spirits are the higher alcohols, also referred to as fusel alcohols or fusel oils. The most significant higher alcohols in beers and wines are amyl alcohol,isomyl alcohol and 2-phenethanol. Red wines have higher concentrations of these compounds than white wines. Distilled beverages have a rather different spectrum of higher alcohols which include butanols and pentanols. The polyhydric alcohol,glyc-erol,is present in almost all beverages and spirits. In wines,glycerol at concentration of up to 1% (w/v) confers body to the drink. In many beverages and potable spirits, esters constitute an important group of volatile due to their penetrating fruity flavour. Of these, ethyl acetate is present in organoleptically important concentrations in many drinks. Other important esters include ethyl formate and isomyl acetate. Some enzymes are produced consititutively, that is,they are always made in sub-stantial amounts when cells are growing. Other enzymes are inducible, that is, they are formed only in the presence of key substrates in the medium. The structural genes of in-ducible enzymes are normally inactive or operate at a very low ‘basal’rate in the absence of the key substrates. When the key substrate is present,the structural gene is switched on and transcription and translation occur. A regulator gene synthesizes a repressor which binds to an operator gene in the absence of inducer,preventing RNA polymerase from moving along the DNA to transcribe the structural gene. The inducer binds to the repressor,removing it from the operator gene and allowing transcription to take place. While synthesis of catabolic enzymes is often controlled by induction and catabolite repression,biosynthesis of anabolic …… |