生物技術(shù)專業(yè)英語（高等職業(yè)教育“十三五”規(guī)劃教材）
定 價：40 元
- 作者：湯衛(wèi)華、陳珊主編
- 出版時間：2017/6/1
- ISBN：9787518413607
- 出 版 社：中國輕工業(yè)出版社
- 中圖法分類：Q81
- 頁碼：320
- 紙張：
- 版次：
- 開本：16K
本書分為九章，包括化學基礎(chǔ)知識、微生物、生物化學、發(fā)酵工程、酶工程、制藥工程、藥物制劑及GMP等，每章包括閱讀材料、詞匯、聯(lián)系和參考譯文。內(nèi)容上覆蓋生物和制藥的基本領(lǐng)域，同時突出行業(yè)發(fā)展方向。
《普通高等學校高等職業(yè)教育專科（專業(yè)）目錄（2015 年）》是高等職業(yè)教育的基本指導性文件，是高校設(shè)置與調(diào)整高職專業(yè)、實施人才培養(yǎng)、組織招生、指導就業(yè)的基本依據(jù)�！渡锛夹g(shù)專業(yè)英語》以該目錄的專業(yè)劃分和調(diào)整為基礎(chǔ)上，以高職教育專業(yè)理論“必需、夠用”為原則，在深度上考慮到高職學生的掌握程度，以淺顯易懂為主。目前，適用于高職高專層次的同類教材非常少，而本科教材較多。本教材的優(yōu)勢是遵循高職學生的認知程度，在難度上降低，增強其適用性。另外， 80% 的參考資料選自 5 年內(nèi)出版的書籍或期刊，以提升課本的時效性和前沿性。
本書共分為 7 個單元，具體編寫分工如下：單元 1 為化學基礎(chǔ)知識，由高蘆寶編寫；單元 2 為生物化學，由張樂編寫；單元 3 為微生物，由龍尾編寫；單元4 為發(fā)酵工程，由陳珊編寫；單元 5 為酶工程，由湯衛(wèi)華和閆雪冰編寫；單元 6為藥物制劑，由呂春暉編寫；單元 7 為 GMP，由苑鵬編寫。每章包括閱讀材料、詞匯、參考譯文及拓展閱讀。內(nèi)容覆蓋食品生物技術(shù)和藥品生物技術(shù)的基本領(lǐng)域，突出了行業(yè)發(fā)展方向。
《生物技術(shù)專業(yè)英語》可作為食品生物技術(shù)、藥品生物技術(shù)等專業(yè)高職高專學生和應用型本科學生的專業(yè)英語教材或參考用書。
湯衛(wèi)華，女，36歲，副教授，任職于天津現(xiàn)代職業(yè)技術(shù)學院。主要作品：《發(fā)酵過程控制技術(shù)》《氨基酸發(fā)酵生產(chǎn)技術(shù)》。
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
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