食品專業(yè)英語重點句翻譯-全文預(yù)覽
【正文】 rowth retardation.運用RDA作為衡量營養(yǎng)素是否充足的標準就像給身高為7英尺的人設(shè)定標準，并且假定那些低于7英尺的人遭受生長延遲。 we would have to study each individual on the earth in a hospital setting to find such requirements.然而，我們每個個體都是不同的，那如何去確定每個不同個體的營養(yǎng)素確切的攝入量呢？答案是確切的攝入量是不可以被計算出來的；我們必須在醫(yī)院的設(shè)備環(huán)境下來找到這個需求量。16. Each of these nutrients contains carbon, hydrogen, and oxygen, while protein also contains nitrogen and it is the ratio of carbon to hydrogen to oxygen that determines the number of calories they provide. 這些營養(yǎng)素含有C、H、O，蛋白質(zhì)還含有N，并且C、H、O的比例決定了他們提供能量的大小。14. Proper function of the absorptive and transport mechanisms is crucial to delivering the products of digestion to the individual cells. Derangements of any of these systems can result in malnutrition in the presence of an adequate diet. 吸收和運輸機制發(fā)揮正常功能對于把消化系統(tǒng)降解的分子運輸?shù)矫總€細胞有重要的意義。12. As constituents of food we eat they not only provide energy but also provide a basis for tastes, color, texture, keeping qualities, and overall acceptability of that food, not nutrients, and therefore should consider the total role of nutritional pounds in food.作為我們所吃食物的組分，它們不僅提供了能量，而且提供了該食物的味覺、顏色、質(zhì)地、質(zhì)量保持和總的接受程度。s structure adjusts to the substrate39。9. In such instances, the enzyme without the cofactor is called an apoenzyme, and the apoenzymecofactor plex is called a holoenzyme. We will see that the protein chain of an apoenzyme can have functional groups on its side chains (R groups) which are important to its catalytic function, but other important functional groups are introduced by way of cofactors.有些時候，不含輔基的酶叫脫輔基蛋白酶，輔基和脫輔基蛋白酶的復(fù)合物叫全酶。 acid as a source of H+ will catalyze the formation of any ester from the appropriate alcohol and carboxylic acid, but many enzymes are so specialized that they will catalyze a reaction of one molecule, but will leave untouched a very similar molecule.硫酸作為一個H+離子來源，能催化任何由合適的羧酸和醇構(gòu)成酯的反應(yīng)，而許多酶的特性很高，它們可以催化一種分子反應(yīng)，但不會觸及另一類很相似的分子的反應(yīng)。長鏈羧酸通常由偶數(shù)個（16~36個）C原子組成，而長鏈醇也是由偶數(shù)個（24~36個）C原子組成。2. Saturated fats have a uniform shape that allows them to pack together
教學(xué)教案相關(guān)推薦
鄂ICP備17016276號-1