专业英语.pdf

明德 砺志 博学 笃行 English for Bioengineering 生物工程专业英语 Teacher: Prof. Dr. Limin ZHAO 赵利敏 Mobile: 134 8845 0984 Email: zhaolm168@ 姜彦 刘晓兰 生物工程专业英语 Textbook: , . (English Course for Biotechnology). 哈尔滨工程大学出版社, 2006. February 4, 2012 Unit 1: Part A: Amino Acid 1 明德 砺志 博学 笃行 February 4, 2012 Unit 1: Part A: Amino Acid 2 明德 砺志 博学 笃行 Unit 1 Unit 1 UUnniitt 11 Part A: Amino Acid 1. Introduction 1. Introduction 11.. IInnttrroodduuccttiioonn The story of amino acid production started in 1908 when the chemist, Dr. K. Ikeda, was working on flavouring kelp the flavouring components of kelp. ffllaavvoouurriinngg kkeellpp Kelp is traditionally very popular with the Japanese due to the specific taste of its preparations, kombu and katauobushi (Fig. 1.1). February 4, 2012 Unit 1: Part A: Amino Acid 3 Fig. 1.1 The ideogram for kombu as it appears on kelp preparation used as a food component A joke: Two Chinese were talking about foreign languages. One of them asked “How many foreign languages have you studied?” The other answered “Only a half.” What do you think the other actually meant? hydrolysis fractionation After acid hydrolysis and fractionation of kelp, Dr. hhyyddrroollyyssiiss ffrraaccttiioonnaattiioonn K. Ikeda discovered that one specific fract