【正文】 e nature of the subject (ethical issues) and the speed of the development elicited fear among consumers. Part 2 食品科技英語的閱讀 Lesson 1 WHO Strategy on Food Safety 到目前為止，還沒有關于由人們消費轉基因食品所產生的 負面影響的報道。然而，這個 概念 一直備受質 疑。 目前的研究活動 不得不重視這些爭議，這也促進了其 科學調整和改進。 然而， 轉基因食品的本質（倫理問題） 和發(fā)展速度引起了消費者的恐慌。 下周四交（請在作業(yè)本上抄寫指定英文原文并翻譯） Part 2 食品科技英語的閱讀 Lesson 1 WHO Strategy on Food Safety Part 2 食品科技英語的閱讀 Lesson 2 Alcoholic Beverages 二 .詞匯講解 三 .課文講解 四 .課堂小結 五 .課后作業(yè) 一 .背景知識 Part 2 食品科技英語的閱讀 Lesson 2 Alcoholic Beverages ? What’s difference between alcoholic beverages and nonalcoholic beverages? ? What kind of beverage do you like, alcoholic beverage or nonalcoholic beverage?Why? Part 2 食品科技英語的閱讀 Lesson 2 Alcoholic Beverages ? Wine n. 葡萄酒 ? whey n. 乳清 ? fortified adj. 加強的 ? glycolysis n. 糖酵解 ? Biomass n. 生物量 ? Plasma membrane 質膜 ? Peptide n. 肽 ? Permeable adj. 能透過的，有浸透性的 ? Starch n. 淀粉 ? Dextrin n. 糊精 ? Optima n. 最適宜 Alcoholic beverages are produced from a range of raw materials but especially from cereals, fruits and sugar crops. They include nondistilled beverages such as beers,wines,ciders,and sake. Distilled beverages such as whisky and rum are produced from fermented cereasl and molasses, respcetively,while brandy is produced by distillation of wine. Part 2 食品科技英語的閱讀 Lesson 2 Alcoholic Beverages 酒精類飲料 的釀制原料范圍廣泛，特別是谷物、水果和糖 類作物?？偡磻饺缦拢? 譯文 Over 96% of fermentation ethanol is produced using strains of Saccharomyces cerevisiae or species related to it, particularl Saccharomyces uvarum. Ethanol is produced by the EmbdenMeyerhofParnas(EMP) pathway. Pyruvate,produced during glycolysis is converted to acetaldehyde and ethanol. The overall effect is summarized as follows: Part 2 食品科技英語的閱讀 Theoretical yields from 1g glucose are ethanol and ,in practice, approximately 10% of the glucose is converted to biomass and yields of ethanol and CO2 may reach 90% of theoretical values. The ATP formed is used to supply other cell energy requirements. Lesson 2 Alcoholic Beverages 理論上， 1g葡萄糖可產生 CO2。位于胞外周質空間的轉化酶首先水解 蔗糖 。相反，白葡萄酒酵母發(fā)酵時果糖比葡萄糖快得多。但是，若向培養(yǎng)基中增添油酸和齊墩果酸，對氧的需求就會消失。 譯文 Part 2 食品科技英語的閱讀 Physiological factors such as method of substrate feeding, intracellular ethanol accumulation, osmotic pressure, and temperature all contribute to yeast ethanol tolerance. Yeast glycolytic enzymes hexokinase, gluceraldehydes3phosphate dehydrogenase and pyruvate decardboxylase have been shown to be sensitive to ethanol concentration. Lesson 2 Alcoholic Beverages 生理因素如底物進料的方法、細胞內乙醇的積累、滲透壓和溫度都有助于改善酵母的乙醇耐受力。 譯文 Part 2 食品科技英語的閱讀 Temperature optima are distinctly different for yeast fermentation, yeast respiration and cell growth. Fermentation rate generally increase with temperature in the range 1535℃ and glycerol, acetone, butane23diol, acetaldehyde, pyruvate and 2ketoglutarate levels increase in the fermentation broth. Formation of higher alcohols is also temperaturedependent. Lesson 2 Alcoholic Beverages 對酵母的發(fā)酵、呼吸和細胞生長來說，都有不同的 適宜的溫度 。 高級醇的形成也是隨溫度而變的。 譯文 Part 2 食品科技英語的閱讀 For yeasts, pH values between 3 and 6 are most favourable for growth and fermentation activity. Fermentation activity is higher at higher pH values and there is a noticeable lag in fermentation activity at pH 34. pH affects formation of byproducts. High pH values increase glycerol formation. The pH of grape must is usually in the range because of its high acid content (515g/l), mainly tartaric and malic acids. Lesson 2 Alcoholic Beverages 對于酵母來說， pH值在 36之間，對生長和發(fā)酵活性是最適宜的?？紤]到增加產量和降低蒸餾成本，在高比重釀造過程和酒精蒸餾中，人們對耐酒精能力強的酵母的利用產生越來越強的 興趣 。在發(fā)酵期間， 這些氨基酸 以不同速率被吸收利用。 麥芽糖和麥芽三糖 在細胞內被a–葡萄糖苷酶水解。形成的 ATP用于滿足其他細胞的能量需要。 譯文 Part 2 食