【文章內(nèi)容簡介】 ategy on Food Safety for WHO Food Safety Programme ?食安 071班翻譯 Reading Material 1 ?分工如下：學號 0 0 04號 翻譯第一段； 0509號翻譯第二段； 1012號第三段； 1315號第四段； 1 1819號第五段； 2022號第六段； 2325號第七段； 2628號第八段；2930號第九段； 3132號第十段； 3335號第十一段。 ?食安 072班翻譯 Reading Material 2 ?共 13段，每 2人一段。 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(jié) 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(zhì)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。 這些酒精類飲料 包括非蒸餾類飲料如啤酒、葡萄酒、蘋果酒和米酒；蒸餾類飲料如威士忌和郎姆酒 分別 是由發(fā)酵谷物和糖漿釀制而成，而白蘭地是由葡萄酒蒸餾而成的。 譯文 Part 2 食品科技英語的閱讀 Other distilled beverages, such as vodka and gin, are produced from neutral spirits obtained by distillation of fermented molasses, grain, potato or whey. A variety of fortified wines are produced by addition of distilled spirit to wines to raise the alcohol content to 1520%. Notable products include sherries, Port and Madeira wines. Lesson 2 Alcoholic Beverages 其它蒸餾類飲料 如伏特加和杜松子酒，是從發(fā)酵過的糖漿、谷物、馬鈴薯或乳清中提純酒精而生產(chǎn)的。向葡萄酒中加入蒸餾酒精，并將酒精含量提高到 1520%，可制成 各種各樣的強化葡萄酒 。 一些著名的強化酒 包括雪利酒、波爾圖葡萄酒和馬德拉葡萄酒。 譯文 Part 2 食品科技英語的閱讀 Biology of yeast fermentation Lesson 2 Alcoholic Beverages 超過 96%的發(fā)酵酒精 都是采用啤酒酵母或與其有關的酵母，尤其是奶酒酵母。 EMP途徑是產(chǎn)生酒精的代謝途徑。在糖酵解過程中，丙酮酸鹽被轉(zhuǎn)化成乙醛和酒精。總反應式如下： 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(chǎn)生 CO2。然而實際上，約 10%的葡萄糖被轉(zhuǎn)化為生物量，產(chǎn)生的乙醇和 CO2接近理論值的 90%。形成的 ATP用于滿足其他細胞的能量需要。 譯文 Part 2 食品科技英語的閱讀 The yeastcell envelope contains a plasma membrane, a periplasmic space and a cell wall consisting mainly of polysaccharides with a small amount of peptide material. The wall ponent is a semirigid but solute permeable structure which provides sonsiderably pressional and tensile strength to yeasts. Lesson 2 Alcoholic Beverages 酵母細胞膜含有一層質(zhì)膜，周質(zhì)空間和細胞壁，細胞壁主要有大量多糖和少量肽類組成。雖然細胞壁是一種半硬質(zhì)性的，但其可溶的滲透性結(jié)構(gòu)能夠賦予酵母相當?shù)目箟汉涂箯垙姸取? 譯文 Part 2 食品科技英語的閱讀 Carboxyl groups of cellwall peptides confer important flocculating characteristics on brewing yeasts, facilitating postfermentation solidliquid separation. Flocculation is thought to result from saltbridge formation between calcium ions and these cell wall carboxyl groups. Lesson 2 Alcoholic Beverages 細胞壁中肽上的 羧基基團 賦予細胞在發(fā)酵過程中重