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1、Lesson19Introductiontofoodchemistry：thescienceofstudyingthechemicalnatureoffood单元简介一、教学内容：通过对本单元的学习，使学生掌握相关的基本词汇，了解食品化学的概况，并掌握相关食品化学英语的翻译技巧。二、本章节参考文献：Foodchemistry,byDavidE.Newton,2007.FOODTheChemistryofItsComponentsFourthEditionbyT.P.COULTATE，2002.引言（Introduction）Whendidthefoodchemistr
2、ybringforthWhatwerethefoodchemistsconcernedConclusionHands-onfoodchemistryFewtopicsinterestsomanydifferentpeopleinsomanydifferentwaysasdoesthesubjectoffood.as像......一样Itshouldbenosurprise,then,todiscoverthatanumberofchemicaltechniquesusedtogrowandprocessfoodstodayhavetheirrootsinhumancu
3、lturesofmanycenturiesago.it指anumberofchemicaltechniquesusedtogrowandprocessfoodstodayhavetheirrootsinhumanculturesofmanycenturiesagoWhendidthefoodchemistrybringforthIndeed,ithasbecomeacomplexscientificindustrythatowesasmuchtothedevelopmentofmodernchemistryasitdoestofolktraditionsandcust
4、oms.句中it指owetothesubjectoffood归功于Theyrealisedthatthisknowledgewasessentialifdietarystandards,andwiththemhealthandprosperity,weretoimprove他们认为假如需要改善饮食标准、饮食卫生及其多样性，这方面的知识是非常重要的Inevitablyitwasthefoodcomponentspresentinlargeamounts,thecarbohydrates,fats,andproteins,thatwerefirstnutrientstob
5、edescribedinchemicalterms.句中的it指carbohydrates,fats,andproteinscarbohydrateproteinnutrient碳水化合物蛋白质有营养的，营养品，营养的来源Sofoodchemistrysetsouttointroducethechemistryofourdiet,……setout开始，陈述Ifwearetounderstandthepropertiesoffoodgelswearegoingtoneedafirmgraspofthechemicalpropertiesofpolysaccharides
6、.foodgelspolysaccharide食品凝胶n.[生化]多醣,聚糖,多聚糖BythetimeofWorldWarⅡitappearedthatmostofthequestionsbeingaskedoffoodchemistsbynutritionists,agriculturalists,andothershadbeenanswered.askofnutritionist要求，期望营养学家WhatwerethefoodchemistsconcernedApartfromthequestionofundesirablecomponents,bothnatur
7、alandman-madefoodchemistsnowadaysarerequiredtoexplainthebehaviouroffoodcomponents.undesirablecomponentsapartfrom不良成分除......之外Whathappenswhenfoodisprocessed,stored,cooked,chewed,digestedandabsorbed?digest消化eg：Somefoodsdigestmoreeasilythanothers.有些食物较其它食物容易消化bytheneedtoknowwhicht
