1、食品專業(yè)英語考試重點按課文選擇合適答案The sugar we know best is table sugar, also called .a) maltoseb) ribosec) lactosed) sucoseIfyou combine galactose and glucose, you get . a) sucroseb) starchc) lactosed) maltose Plants make carbohydrates through the process of .a) condensationb) nutritionc) respirationd) photosynth

2、esisOnly about 30% of adults can digest .a) sucroseb) starchc) lactosed) fructoseLeafy vegetables, whole grains, beans, and unpeeled apples are good sources of .a) carbohydratesb) proteinc) sugard) fiberCarbohydrates are chemical compounds made of .a) hydrogen, nitrogen, oxygenb) oxygen, hydrogen, c

3、arbonc) nitrogen, carbon, oxygend) carbon, hydrogen, nitrogen regulates how much glucose is in your blood.a) celluloseb) insulinc) fructosed) glycogenSucrose is a .a) complex carbohydrateb) monosaccharidec) disaccharided) polysaccharideThe long-term storage of carbs is .a) glucoseb) glycogenc) fatd)

4、 celluloseMonoglycerides, diglycerides, and triglycerides are classified as which are compounds created by the reaction between acids and alcohols that release water (H2O) as a by-product.a) amineb) etherc) esterd) carboxylic acidName of is .a) cis-9-octadecanoic acidb) cis-9-octadecenoic acidc) cis

5、-9-hexadecanoic acidd) cis-9-hexadecenoic acidCoconut and palm oils are considered a) polyunsaturated fatsb) trans fatsc) saturated fatsd) monounsaturated fatsMonounsaturated fats have double bonds in their fatty acid chains:a) 0b) 1c) 2d) 3Saturated fat is considered “saturated” because it is fat f

6、illed with :a) oxygenb) carbohydratesc) hydrogend) proteinsSorbic acid is a kind of .a. food antioxidantsb. food pigmentsc. food preservativesd. food emulsifiers The objective of blending is . a. to improve the quality of different wineb. to lower the cost of different winec. to equalize the quality

7、 of the same wine in several containersd. all of the above Clarification of new wine can be achieved by . a. Racking the wine off the yeast sedimentb. chillingc. centrifugationd. filtrationNew wine is a cloudy solution in which are found. a. grape skinb. yeastc. grape seed d. tartrateIf wine may be

8、the objective, the fermentation should go to completion. a. tableb. dryc. sweetd. sparklingWine can be classified into sweet wine, semi-sweet wine, semi-dry wine and dry wine according to . a. the level of moistureb. the level of sugarc. the level of tanind. the level of acid will contribute to the

9、clarification of grape juicea. Settlingb. Adding acidc. Centrifugationd. Adding sulfur dioxideGrape juice can be separated from the skins by .a. stemmingb. crushingc. drainingd. pressingGrapes can be picked by mechanical harvesters which .a. have the advantage of more rapid harvestb.have the advanta

10、ge of bruising more fruitsIn the folloing setences, describe the harvesting time of grape properly.a. Grapes must be harvested when they are at optimum maturityb. The harvesting time may range over several weeks c. The harvesting time may not last more than a weekd. The harvesting time may not last

11、a long time for the warm climatic condition Requirments for the grape variety used to produce wine include .a. The requisite compositionb. Free of fungal infection c. Bright colord. Desirable flavor can be used for the production of white table wines.a. Only red groupsb. Only white grapesc. White gr

12、apes and red grapes with noncolored juiceThe best table wine are produced in the cooler parts of the temperate zone-areas where .a. Grapes ripen with sufficient acid and not too much sugarb. Grapes ripen with sufficient sugar and not too much acidAreas with during the ripening period produce the bes

13、t quality grapes and hence the best quality wine.a. Low rainfallb. High rainfallc. Low humidityd. High humidityWithin the regions of grape growing and wine making variations in the potential quality of the wines that can be produced depend on _.a. Seasonal variationb. humidityc. haild. Spring and fa

14、ll frosts account for wide differences in the type of wine and its flavor .a. The variety of grape.b. The climatic conditions under which grape is grownc. The time of harvestingd. Variations in processingThe basic process of Kjeldahl method include .a. titration b. neutralization c. distillation d.

15、digestionpH ranges from 0 to 14 with pH of 7 being neutral. pH values below 7 are considered acids and pH values above 7 are .a. acidic b. basic c. neutral d. acetic1. Cool in desiccator2. Ignite crucible to constant weight at 550C 3. Weigh cooled crucible4. 5-10g pretreated sample into a crucibleTh

16、e above procedure for Ashing is given in a wrong order, in the following choices, is a correct order.a. 2134 b. 1324 c. 3241 d. 4213Crucible commonly used in the measurement of ash is made of .a. quartzb. porcelainc. nickeld. platinume. steelThe total moisture content of foods is generally determine

17、d by some form of whereby all the moisture is removed by heat and moisture is determined as the weight lost.a. instrumental methodsb. chemical methodsc. distillation methods d. drying methods The process known as can be used to reduce the size of bulk samples of powdery foods a. mixingb. grating c.

18、quartering d. separatingYou can make the sample homogeneous by . a. mixingb. grinding c. centrifuging d. settling The sample used for laboratory analysis must be ,that is, it should accurately reflect the overall composition of the whole lot.a. enoughb. homogenous c. representatived. cleanIn the fol

19、lowing words, can not be used as technological additives .a. antioxidantb. emulsifierc. colorsd. surfactant AOAC stand for .a. Association of Official Analytical Chemists b. Association of Analytical Chemists c. Association of Official Agricultural Chemists d. Association of Analytical Communities I

20、UPAC is the abbreviation of .a. International Unionof Pure and Applied Chemistb. International Unionof Pure and Applied Chemistry c. International Unionof Purified and Applied Chemistry d. International Unionof Purified and Applied ChemistIn many estimations allowance has to be made for .a. interfer

21、ence of climatic conditionb. interference of the food itselfc. interference of contamination of the reagentsd. changes which occur during storageProtein can be calculated from the total as determined by the Kjeldahl method a. oxygenb. carbonc. nitrogend. hydrogenMoisture values obtained by drying me

22、thods may include other matter.a. wetb. activec. solubled. volatile In many food laboratories, most of the routine work comprises methods of .a. study of contaminantsb. preparing the reagentc. proximate analysisd. study of additives The application of newer techniques of contribute to improve our kn

23、owledge of minor food constituents.a. analysisb. separationc. identificationd. measurementThe development of techniques is necessary which attempt to replace subjective methods of assessing various organoleptic qualities by more precise procedures.a. subjectiveb. objectivec. simpled. complexProcesse

24、d foods are produced within the limits of prescribed .a. manufacturing technologyb. manufacturing standardsc. manufacturing requirementsd. manufacturing modeTechniques suchas canbe used to extend shelf lives of fruitsA. refrigerationB. freezingC. storage in a modified atmosphereD. chemical treatment

25、The most important microorganisms causing wastage of fresh fruits are fungi.A. bacteriaB. fungiC. germD. virus Procedures such as have been proposed for decreasing the occurrence of patulin in apple juice and other products.A. preharvest fungicide treatmentB. low temperature storageC. trimming of ro

26、tted fruitD. using activated charcoal filtersSugar amino acid browning reactions may result in a loss of nutritionally essential .A. fatty acidB. amino acidC. oligosaccharideD. nuleic acid can chelate metallic ions such as copper and inhibit ascorbic acid degradation.A. malic acidB. tartaric acidC.

27、citric acidD. oxalic acid Polyphenoloxidases and peroxidases found in fruit tissues can catalyzeoxidation of certain endogenous phenolic compounds to that polymerize to form intense brown pigments.A. quinonesB. sugarsC. acetoneD. aldehydeFruits resistant to discoloration may A. have higher ascorbic

28、acid levelsB. have lower PPO activityC. have higher PPO activityD. have lower ascorbic acid levelsIn the following processes, is not involved in nonenzymatic browning of fruit.A. Maillard condensation of sugars with amino acidsB. furfuraldehyde condensation with nitrogen compounds. C. oxidation of p

29、henolic compoundsD. accorbic acid polymerization二句子翻譯Food science has been defined as the application of the physical, biological ,and behavioral science to the processing and marketing of foods . 食品科學(xué)可以定義為物理科學(xué)、生物科學(xué)和行為科學(xué)在食品加工及食品銷售中的應(yīng)用These facts make it clear that food scientists should have a basic

30、 understanding of human nutrition if they are to carry out properly the job of converting raw agricultural and fishery products into nutritious as well as acceptable processed foods. 這些事實表明：要想正確地實現(xiàn)未加工的農(nóng)產(chǎn)品及水產(chǎn)品向既受歡迎又營養(yǎng)豐富的加工食品的轉(zhuǎn)化，食品科學(xué)家就應(yīng)該對人類營養(yǎng)學(xué)有一個基本的了解Nutrition might be defined as the process whereby w

31、e obtain the essential nutrients and use them to make many other substances our bodies need . 營養(yǎng)可以定義為人們賴以獲得必需營養(yǎng)素并利用這些營養(yǎng)素來制造人體所需的其它物質(zhì)的過程。In some instances, medical researchers seeking the cause of a particular disease found that problem was due to a single substance在有些情況下，醫(yī)學(xué)研究者在尋找某種特殊疾病的病因時發(fā)現(xiàn)問題就是由于缺乏

32、某一種物質(zhì)Nutrients might be divided into two general categories based on the amount that we need. These are the macronutrients , which we need in relatively large amounts and the micronutrients , which we need in relatively small amounts. 根據(jù)人體需要量的不同，營養(yǎng)素可分為兩大類，需要量大的稱為常量營養(yǎng)素，需要量小的稱為微量營養(yǎng)素。All of the nutrien

33、ts except for mineral elements and water are classified as organic chemicals because they contain the element carbon.除了礦物質(zhì)和水外，所有其它營養(yǎng)素都屬于有機化合物，因為它們都含有碳元素。However, the data on human and animal needs currently available are used by nutrition scientists to establish estimates of the amounts of essential

34、 nutrients per day that will meet the needs of most health persons. 盡管這樣，營養(yǎng)學(xué)家還是運用了目前可利用的有關(guān)人類和動物營養(yǎng)素需要量的數(shù)據(jù)來確定能滿足大多數(shù)健康人每天必須營養(yǎng)素需要量的概約值。Its values range from 35 to 90% and average around 67%.該值范圍為3590%，平均為67%。The results indicate that ascorbic acid retention ranges from 89 to 100%. 結(jié)果表明抗壞血酸的存留率為89100%A n

35、umber of studies have been made of commercial citrus juice products. 關(guān)于商業(yè)柑橘類果汁制品已經(jīng)做了很多研究This heat process is applied to vegetables before freezing or canning to inactivate the enzymes that cause darkening and off-flavors.蔬菜在冷凍和罐裝之前，用這種熱處理來鈍化會導(dǎo)致變黑和異味的酶類。Table 1 lists the important factors affecting l

36、osses in some of the key vitamins found in food.表1列出了影響食品中一些主要維生素損失的重要因素。Probably the greatest loss-and the one least appreciated by most ordinary consumersis the removal of nutrients by the socalled refining Processes used in converting raw agricultural products into food.將未加工的農(nóng)產(chǎn)品轉(zhuǎn)化成食品時采用的所謂精煉過程中營養(yǎng)

37、素的損失可能是最大的損失，也是最不為普通消費者所重視的損失。The carbons of carbohydrates are traditionally numbered starting with the carbon of the carbonyl end of the chain . 按傳統(tǒng)方法碳水化合物中碳的編號從鏈的羰基端的碳開始。Ribose and 2-deoxyribose are pentoses, and both have a crucial role in reproduction as polymers known as ribonucleic acid (RNA)

38、and deoxyribonucleic acid (DNA).核糖和脫氧核糖是五碳糖，兩者都以聚合物的形式（通稱為核糖核酸和脫氧核糖核酸）在繁殖中起重要的作用。When two monosaccharide molecules react to form a glycosidic bond (linkage), a water molecule is generated in the process through a chemical reaction known as condensation. . 兩個單糖分子反應(yīng)形成糖苷鍵（連接）的過程中，通過稱為縮合的化學(xué)反應(yīng)，產(chǎn)生了一分子水。Li

39、pids are classified as organic compounds that are soluble in organic solvents, but sparingly soluble in water.脂類屬于有機化合物，溶于有機溶劑，但微溶于水。However,this designation is often used to distinguish between fats and oils from animals and plants, respectively.但是，這種稱呼通常用來區(qū)分分別來自動物和植物的脂和油。Most naturally occurring f

40、atty acids contain an even number of carbon atoms.大多數(shù)天然存在的脂肪酸含有偶數(shù)碳原子。The presence of the double bonds is responsible for the liquid properties of native vegetable oil.雙鍵的存在是天然植物油呈現(xiàn)液態(tài)性質(zhì)的原因。Food scientists generally agree that there are at least six important attributes of food: safety, purity, conven

41、ience in use, shelf life, functional performance, and nutritional value.食品科學(xué)家通常認為食品至少有六種重要屬性：安全性，純凈性，使用的方便性，貨架期，功能特性以及營養(yǎng)價值。Here we are dealing with a wide range of important characteristics that largely determine the acceptability of food by most consumers.這里我們涉及的很多重要特性在很大程度上決定了大多數(shù)消費者對食品的可接受性。Proces

42、sed foods are produced within the limits of prescribed manufacturing standards, set also to comply with legal or other recognised requirements. 加工食品是在規(guī)定的加工標準的限制范圍內(nèi)進行生產(chǎn)的，也要符合法定的或者公認的要求。Protein can be calculated from the total nitrogen as determined by the Kjeldahl method using an arbitrary factor whi

43、ch, because of the differing proportions of amino acid groups present, varies according to the food . 蛋白質(zhì)可以由凱氏法測定的總氮計算得到，由于存在的氨基比例不同，不同的食品使用的經(jīng)驗因數(shù)也不同。Some of the problems in food analysis arise from the fact that many of the ingredients used in the manufacture of a composite food are themselves foods

44、 of biological origin and vary widely in chemical composition. 食品分析中一些問題的產(chǎn)生源于如下事實：加工合成食品使用的配料很多本身就是生物來源的食物，因而化學(xué)成分變化很大However, the natural variation in the concentration of the selected indicator component in the ingredient makes difficult the choice of a suitable mean or minimum figure to use in the

45、 calculation然而，由于該配料中所選擇的指示成分濃度的天然變化，計算中難于選擇是使用適當?shù)钠骄颠€是最小值。These samples may be analysed separately to yield results from which the average composition of the lot may be computed, or in certain cases the samples may be thoroughly mixed to give a single large representative bulk sample from which a s

46、ample may be taken for laboratory analysis. 可以對這些樣品分別進行分析，由得到的結(jié)果計算出該批樣品的平均組分，或者有時對樣品進行充分混合，從得到的單一大量的有代表性的原始樣品中采取一個樣品用于實驗室分析。The ash obtained is not necessarily of exactly the same composition as the mineral matter present in the original food as there may be losses due to volatilization or some interaction between constituents. 得到的灰分不一定和原來食品中存在的礦物質(zhì)恰好具有相同的組分，因為可能會有揮發(fā)或組分間的一些反應(yīng)引起的損失。Techniques such as refrigeration, freezing, storage in a modified atmosphere and chemical treatmen