作者简介
汤卫华，女，36岁，副教授，任职于天津现代职业技术学院。主要作品：《发酵过程控制技术》《氨基酸发酵生产技术》。
目录
Unit 1 Chemical Basic Knowledge
Chapter 1 Atoms and Molecules
1. Elements and compounds
2. Chemical reactions and physical changes
3. Atoms and molecules
Chapter 2 Organic Compounds
1. What is an organic compound?
2. Kinds of organic compounds
3. The saturated hydrocarbons, or Alkanes
4. Structure
Unit 2 Biochemistry
Chapter 1 Chemical Elements of Life
1. The origin of life
2. The chemical elements of life
Chapter 2 Biomolecules: Carbohydrates, Lipids and Protein
1. Many important macromolecules are polymers
2. Carbohydrates
3. Lipids
4. Protein
5. Nucleic acid
Chapter 3 Glycolysis
1. Glycolysis pathway in many organisms
2. The citric acid cycle
Chapter 4 Diabetes and Human Health
1. What is diabetes mellitus?
2. What causes diabetes?
3. Diabetes diagnosis
4. Regulation of glucose transporter translocator in health and diabetes
Unit 3 Microbiology
Chapter 1 Introduction of Microbiology
1. The discovery of microorganisms
2. The relationship between microorganisms and diseases
3. The development of techniques for studying microbial pathogens
4. Members of the microbial world
Chapter 2 Microorganism and Culture Media
1. The common nutrient requirements
2. Nutritional types of microorganisms
3. Uptake of nutrients by the cell
4. Culture media
Chapter 3 Microbial Growth
1. The Growth curve
2. The Continuous culture of microorganisms
Chapter 4 Recent Developments in the Production of Valuable Microbial Products
Unit 4 Fermentation Engineering
Chapter 1 Fermentation Microbiology and Biotechnology
1. The nature of fermentation
2. Chemical and biological engineering
Chapter 2 Strain Screen
1. Selection and screening
2. Mutagenesis
Chapter 3 Fermentation Medium
1. Fermentation medium
2. Growth medium
Chapter 4 Fermentation Engineering
1. Fermenters
2. Other fermenter design and ancillary equipment
Chapter 5 Production of Antibiotics
1. Antibiotics
2. Penicillins
Unit 5 Enzyme
Chapter 1 The Biological Catalysts of Life
1. Introduction
2. Classi.cation and nomenclature of enzyme
3. Enzyme applications
Chapter 2 Enzyme Production
1. Summary
2. Enzyme sources
3. Strain development
4. Growth requirements of microorganisms
5. Fermentation
6. Regulations during enzyme production
Chapter 3 Immobilized Enzyme Technology
1. Immobilization techniques
2. Bene.ts and characteristics
Unit 6 Production of Dosage Forms
Chapter 1 Introduction to Drugs
1. What is a drug?
2. Drug bioavailability
Chapter 2 Oral Preparation
1. Dosage forms application
2. Absorption
Chapter 3 Parenteral Administration
1. Introduction
2. Routes of parenteral administration
3. The preparation of parenteral products
Chapter 4 Drug for External Use
1. Epicutaneous route
2. Ocular, otic, and nasal routes
Unit 7 Good Manufacturing Practice for Drugs
Chapter 1 Process Validation：General Principles and Practics
1. General considerations for process validation
2. Stage 1——process design
3. Stage 2——process quali.cation
4. Stage 3——continued process veri.cation
Chapter 2 Non-Penicillin β-Lactam Drugs: A CGMP Framework for Preventing Cross-Contamination
1. Regulatory framework
2.β-lactam antibiotics
3.β-lactamase inhibitors
4.β-lactam intermediates and derivatives
序言
《普通高等学校高等职业教育专科（专业）目录（2015 年）》是高等职业教育的基本指导性文件，是高校设置与调整高职专业、实施人才培养、组织招生、指导就业的基本依据。《生物技术专业英语》以该目录的专业划分和调整为基础上，以高职教育专业理论“必需、够用”为原则，在深度上考虑到高职学生的掌握程度，以浅显易懂为主。目前，适用于高职高专层次的同类教材非常少，而本科教材较多。本教材的优势是遵循高职学生的认知程度，在难度上降低，增强其适用性。另外， 80% 的参考资料选自 5 年内出版的书籍或期刊，以提升课本的时效性和前沿性。
本书共分为 7 个单元，具体编写分工如下：单元 1 为化学基础知识，由高芦宝编写；单元 2 为生物化学，由张乐编写；单元 3 为微生物，由龙尾编写；单元4 为发酵工程，由陈珊编写；单元 5 为酶工程，由汤卫华和闫雪冰编写；单元 6为药物制剂，由吕春晖编写；单元 7 为 GMP，由苑鹏编写。每章包括阅读材料、词汇、参考译文及拓展阅读。内容覆盖食品生物技术和药品生物技术的基本领域，突出了行业发展方向。
《生物技术专业英语》可作为食品生物技术、药品生物技术等专业高职高专学生和应用型本科学生的专业英语教材或参考用书。
汤卫华，女，36岁，副教授，任职于天津现代职业技术学院。主要作品：《发酵过程控制技术》《氨基酸发酵生产技术》。
目录
Unit 1 Chemical Basic Knowledge
Chapter 1 Atoms and Molecules
1. Elements and compounds
2. Chemical reactions and physical changes
3. Atoms and molecules
Chapter 2 Organic Compounds
1. What is an organic compound?
2. Kinds of organic compounds
3. The saturated hydrocarbons, or Alkanes
4. Structure
Unit 2 Biochemistry
Chapter 1 Chemical Elements of Life
1. The origin of life
2. The chemical elements of life
Chapter 2 Biomolecules: Carbohydrates, Lipids and Protein
1. Many important macromolecules are polymers
2. Carbohydrates
3. Lipids
4. Protein
5. Nucleic acid
Chapter 3 Glycolysis
1. Glycolysis pathway in many organisms
2. The citric acid cycle
Chapter 4 Diabetes and Human Health
1. What is diabetes mellitus?
2. What causes diabetes?
3. Diabetes diagnosis
4. Regulation of glucose transporter translocator in health and diabetes
Unit 3 Microbiology
Chapter 1 Introduction of Microbiology
1. The discovery of microorganisms
2. The relationship between microorganisms and diseases
3. The development of techniques for studying microbial pathogens
4. Members of the microbial world
Chapter 2 Microorganism and Culture Media
1. The common nutrient requirements
2. Nutritional types of microorganisms
3. Uptake of nutrients by the cell
4. Culture media
Chapter 3 Microbial Growth
1. The Growth curve
2. The Continuous culture of microorganisms
Chapter 4 Recent Developments in the Production of Valuable Microbial Products
Unit 4 Fermentation Engineering
Chapter 1 Fermentation Microbiology and Biotechnology
1. The nature of fermentation
2. Chemical and biological engineering
Chapter 2 Strain Screen
1. Selection and screening
2. Mutagenesis
Chapter 3 Fermentation Medium
1. Fermentation medium
2. Growth medium
Chapter 4 Fermentation Engineering
1. Fermenters
2. Other fermenter design and ancillary equipment
Chapter 5 Production of Antibiotics
1. Antibiotics
2. Penicillins
Unit 5 Enzyme
Chapter 1 The Biological Catalysts of Life
1. Introduction
2. Classi.cation and nomenclature of enzyme
3. Enzyme applications
Chapter 2 Enzyme Production
1. Summary
2. Enzyme sources
3. Strain development
4. Growth requirements of microorganisms
5. Fermentation
6. Regulations during enzyme production
Chapter 3 Immobilized Enzyme Technology
1. Immobilization techniques
2. Bene.ts and characteristics
Unit 6 Production of Dosage Forms
Chapter 1 Introduction to Drugs
1. What is a drug?
2. Drug bioavailability
Chapter 2 Oral Preparation
1. Dosage forms application
2. Absorption
Chapter 3 Parenteral Administration
1. Introduction
2. Routes of parenteral administration
3. The preparation of parenteral products
Chapter 4 Drug for External Use
1. Epicutaneous route
2. Ocular, otic, and nasal routes
Unit 7 Good Manufacturing Practice for Drugs
Chapter 1 Process Validation：General Principles and Practics
1. General considerations for process validation
2. Stage 1——process design
3. Stage 2——process quali.cation
4. Stage 3——continued process veri.cation
Chapter 2 Non-Penicillin β-Lactam Drugs: A CGMP Framework for Preventing Cross-Contamination
1. Regulatory framework
2.β-lactam antibiotics
3.β-lactamase inhibitors
4.β-lactam intermediates and derivatives
序言
《普通高等学校高等职业教育专科（专业）目录（2015 年）》是高等职业教育的基本指导性文件，是高校设置与调整高职专业、实施人才培养、组织招生、指导就业的基本依据。《生物技术专业英语》以该目录的专业划分和调整为基础上，以高职教育专业理论“必需、够用”为原则，在深度上考虑到高职学生的掌握程度，以浅显易懂为主。目前，适用于高职高专层次的同类教材非常少，而本科教材较多。本教材的优势是遵循高职学生的认知程度，在难度上降低，增强其适用性。另外， 80% 的参考资料选自 5 年内出版的书籍或期刊，以提升课本的时效性和前沿性。
本书共分为 7 个单元，具体编写分工如下：单元 1 为化学基础知识，由高芦宝编写；单元 2 为生物化学，由张乐编写；单元 3 为微生物，由龙尾编写；单元4 为发酵工程，由陈珊编写；单元 5 为酶工程，由汤卫华和闫雪冰编写；单元 6为药物制剂，由吕春晖编写；单元 7 为 GMP，由苑鹏编写。每章包括阅读材料、词汇、参考译文及拓展阅读。内容覆盖食品生物技术和药品生物技术的基本领域，突出了行业发展方向。
《生物技术专业英语》可作为食品生物技术、药品生物技术等专业高职高专学生和应用型本科学生的专业英语教材或参考用书。
| ISBN | 9787518413607 |
|---|---|
| 出版社 | 中国轻工业出版社 |
| 尺寸 | 16 |