Professional Documents
Culture Documents
Q u á n Lê Hà
T hS. Lê Thị Lan Chi
TIẾNG ANH
Giáo trình
TIẾNG ANH CHUYÊN NGÀNH
CÔNG NGHỆ SINH HỌC ■ ■
Cuốn sách Tiếng Anh “The language o f Biotechnology ìn English " (TACN) được
biên soạn để cung cắp những kiến thức cơ bản thuộc các chuyên ngành Công nghệ Sinh
học. Cuốn sách được biên soạn ỉại dựa trên cuốn sách "The language o f Chemistry -
Food and Biological in English ” đã xuất bản và được chia làm bổn phần chính theo
kinh nghiệm các giáo trình tiếng Anh chuyên ngành Hỏa, Thực phẩm của các trường Đại
học Kỹ thuật Hỏa Thực phẩm Praha Tiệp Khắc, Ba Lan, Nga, ức, Anh. Qua thời gian
viết gần 30 năm và được xuất bản ở Nhà xuất bản KHKT để đưa ra giảng dạy cho sình
viên hơn 10 nấm nay ở Đại học Bách khoa Hà Nội và các trường khác có đào tạo hệ cao
đẳng và đại học khá hiệu quả. Tuy nhiên qua thời gian đó chúng tôi đã đúc rút kinh
nghiệm, nhằm đáp ứng nhu cầu tiếng Anh chuyên ngành ngày càng tăng lên cho sinh
viên và cán bộ kỹ thuật ngành Công nghệ Sình học có đủ kiển thức đọc sách chuyên
ngành và tự đào tạo qua khai thác tư ỉiệu qua mạng...
Chủng tôi đã chọn lựa những bài khóa gồm các kiển thức tổng hợp nhất và kết cấu
khoa học hay gặp nhất cho mỗi bài khóa với nội dung chính của ngành.
3
Cuốn sách “The language o f Biotechnology in English ” biên soạn mới này gồm 40
bài khóa. Cùng với mỗi bài khóa có bài luyện và ôn ngữ pháp cơ bản, như vậy sinh viên
học đến năm cuối chuyên ngành sẽ có thể đọc sách kỹ thuật tốt hơn nhiều.
Việc biên soạn cuốn sách này cũng không tránh khỏi khiếm khuyết, chúng tôi mong
nhận được ỷ kiến đóng góp của người học và người dạy để hoàn chỉnh cho ỉần xuất bản
sau được tot hơn.
GS.TS. NGUYỄN THỊ HIỂN
Nguyên chủ nhỉệm Bộ môn CNSH-Thực phẩm
Trường Đại học Bách khoa Hà Nội
4
LỜI CẢM ƠN
Cuốn sách “ The language o f Biotechnology in English''’ được biên soạn dành cho
sinh viên ngành Công nghệ Sinh học và các độc giả ở Việt Nam quan tâm đến ngành học
này cùng các ngành khác có liên quan.
Tập thể tác giả xin chân thành cảm ơn sự giúp đỡ cùa các thầy cô dạy môn tiếng
Anh chuyên ngành cho ngành CNSH và CNTP hom 10 năm nay của Trường Đại học
Bách khoa Hà Nội đã có nhiều ý kiến đóng góp quý báu để hoàn chỉnh giáo trình này.
Chúng tôi cũng đặc biệt cám ơn:
GS.TS. Lưu Duẩn; GS.TS. Nguyễn Trọng c ẩn và đặc biệt GS.TS. Nguyễn Trọng
Đàn, nguyên trưởng Khoa Tiếng Anh, Trường Đại học Ngoại thương - Hà Nội và nay
là hiệu trưởng trường Cao đẳng Công nghệ - Kỹ thuật Đồng Nai đã đóng góp nhiều ý
kiến trước đây cho cuốn sách tiếng Anh chuyên ngành CN Hóa, Thực phẩm và Công
nghệ sinh học và bây giờ là cuốn sách TACN cho Công nghệ Sinh học này.
PGS.TS. Nguyễn Kim Vũ - Trưởng Khoa CNSH và môi trường, Trường Đại học
Phương đông đã động viên, góp ý kiến cho biên soạn giáo trình này phục vụ sình viên
ngành CNSH có tài liệu học tốt nhất.
Công ty cổ phần Hoa Sách - Nhà xuất bản Lao động đã giúp chúng tôi hoàn chỉnh
để có thể xuất bàn giáo trình này.
Tập thể tác giả cảm ơn các thầy cô, các bạn đồng nghiệp trong và ngoài trường Đại
học Bách khoa Hà nội, các thành viên Hội đồng thẩm định giáo trình này của Đại học
Phương đông và các em sinh viên khỉ học đã đóng góp nhiều ý kiến và khích lệ chúng tôi
trong việc biên soạn cuốn sách.
Tập thể tác giả mong nhận được sự góp ý xây dựng cho cuốn sách được hoàn chỉnh
hơn trong những lần tái bản sau này. Mong rằng cuốn sách sẽ trờ thành công cụ hữu ích
cho sinh viên và các độc giả khác nhau ở các Trường khác nhau.
5
CONTENT
Page number
Introduce 3
Acknowledge 5
Unit 1. Chemistry and Its Branches 9
Unit 2. Water 14
Unit 3. Classification o f Matter 19
Unit 4. Solutions 24
Unit 5. Isolation and Purification of Substances 30
Unit 6 . Chemical Laboratory Equipments 35
Unit 7. Chemical Nomenclature 43
Unit 8 . Study Outline of Chemistry 48
Unit 9. Main Biological Molecules 53
Unit 10. Study Outline of Microorganisms 58
Unit 11. Water treatment 64
Unit 12. An Introduction to Biotechnology 71
Unit 13. Substrates for Biotechnology 75
Unit 14. The Development Strategy of a Microbial Process 79
Unit 15. Pure Culture Preservation 85
Unit 16. Bioreactors 90
Unit 17. Bio- Chemical Engineering 94
Unit 18. The Importance of Biotechnology 97
Unit 19. Some Fermented Milk Products 102
7
Unit 26. Acetic Acid Production 135
Unit 27. Lactic Acid Production and It’s Uses 139
Unit 28. Citric Acid Production(C 6H 80 7) 144
Unit 29. General Principles for Industrial Production of Microbial
Extracellular Enzymes 149
Unit 30. Immobilization of Enzyme and Cells 155
Unit 31. Genetic Manipulation- Isolation and Transfer of Cloned Genes 159
Unit 32. Antibiotics From Microorganisms 164
Unit 33. Production of Microbial Biomass 169
Unit 34. Pineapple Plant 174
Unit 35. Plant and Animal Cell Cultures 180
Unit 36. Biological Regulation and Process Control 186
Unit 37. Product Recovery in Biotechnology 190
Unit 38. DNA Vaccines and Monoclonal Antibodies 194
Unit 39. Sewage Treatment 198
Unit 40. Composting processing 204
Table of content 209
References 211
g
Unit 1. CHEMISTRY AND ITS BRANCHES
Chemistry is the science of substances - of their structure, their properties, and the
reactions that change them into other substances.
The study of chemistry may be divided into the following branches:
- General chemistry, which is an introduction to the entire science.
- Qualitative analysis, giving the methods of testing for the presence of chemical
substances.
- Quantitative analysis, giving the methods of accurate determination of the
amounts of different substances present in a sample of material.
- Inorganic chemistry, which is the chemistry of elements other than carbon, and
1; Ìtheir compounds.
- Organic chemistry, which is the chemistry of the compounds of carbon.
- Physical chemistry, which studies the quantitative relations among the properties
of substances and their reactions.
- Biochemistry, which is the chemistry of the substances comprising living
organisms.
- Structural chemistry, which deals with the molecular structure and its relation to
the properties of Substances.
- Radiochemistry, which is the chemistry of radioactive elements and of reactions
involving the nuclei of atoms.
- Industrial chemistry, which is concerned with industrial processes.
Although chemistry is a very large and complex subject, which still continues to
grow as new elements are discovered or made, new compounds are synthesized, and new
principles are formulated. The chemists or chemical engineers need to have some
knowledge o f all its branches, even if he may be specialized in a particular line.
Chemistry science cannot do without physics and mathematics, and is also closely
linked to some other sciences, e.g. inorganic chemistry is linked closely to geology,
mineralogy, and metallurgy, while organic chemistry is linked to biology in general.
9
/'aetom/ nguyên tử
Atom
Biochemistry /baiau'kem istrl/ hóa sinh học
Formulate /'fD:mjuleiư lập thành công thức, đưa vào một công thức
Nucleus /'nir.klias/ (sinh vật học) nhân {tể bào); (vật lý) hạt nhân;
10
Nuclei /'nu:kliAi/ (thực vật học) hạch (của quá hạch)
Reaction /ri'sekjn/ sự phản úng lại, sự phản tác dụng, phản ứng
Sample /’saemp)/ mẫu thử, vật làm mẫu / lấy mẫu
Science /'saians/ khoa học
chuyên dụng; (thuộc) chuyên gia. liên quan
Specialized /'spe/alalzd/ đến chuyên gia
Structure /’strAktJa :/ cấu trúc
11
Á
b. Compounds arc substances which consist of atoms OÍ two or more different
kinds.
-> Ví dụ trên biểu thị thì hiện tại đơn giản nhưng nó cỏ giá trị cả thì quá khử và
tương iai.
c. Subscription expires next month.
-ỳ Ví dụ này thể hiện hành động trong tưcmg lai nhưng đã được quyết định theo kể
hoạch, có thể dịch sang hiện tại hoặc tương lai.
2. Thì hiện tại tiếp diễn
c . Exercices
1. Trả lời các câu hỏi sau
a. Give the definition o f chemistry.
b. Which are the main branches of chemistry?
c. What is the difference between qualitative and quantitative analysis?
e. What is the difference between inorganic and organic chemistry?
f. What does physical chemistry study?
g. What does structural chemistry deal with?
h. What is radiochemistry?
i. Which branches o f chemistry are you interested in ?
12
2. Dịch sang tiếng Anh
a. Hóa học là khoa học về vật chất riêng biệt.
b. Hóa học được chia thành những ngành nào?
c. Hóa học không thể thực hiện được nếu không hiếu vật lý, toán học.
d. Hóa học công nghiệp quan lâm đến g] ?
13
Unit 2. WATER
Water is one of the mosl important of all chemical substances. It is the chief
constituent o f living matter. Its physical properties are strikingly different from ihosc of
other substanccs.
Ordinary water is impure, it usually contains dissolved salts and dissolved gases,
and sometimes organic matter. For chemical work water is purified by distillation. Pure
tin vessels and pipes are often used for storing and transporting distilled water. Glass
vessels are not satisfactory, because the alkaline constituents of glass slowly dissolve in
water. Distilling apparatus and vessels made of fused silica are used in making very pure
water. The impurity, which is hardest to keep out of water, is carbon dioxide, which
dissolves readily from the air.
The physical properties o f water
Water is a clear, transparent liquid, colorless in thin layers. Thick' layers of water
have a bluish-green color. Pure water freezes at 0°c, and boils at 100°c. These
temperatures are means of identifying water, for no other substance has these freezing
and boiling points.
The physical properties of water are used to define many physical constants and
units. The unit of mass in the metric system is chosen so that 1 cm 1 of water at 4°c the
temperature of its maximum density/weighs 1 gram. A similar relation holds in the
English system: 1 cu. Ft. of water weighs approximately 1,000 ounces.
Steam and ice
Steam is water in the gaseous state. A cubic inch of water gives about a cubic toot
of steam. When gaseous water is mixed with other gases, as in the air, we speak of it as
water vapor; when unmixed, we call it steam. Water may exist as steam at temperature
lower than 100uc, provided the pressure is less than the usual atmospheric pressure of 15
pounds per square inch.
If water is cooled sufficiently, it solidifies at 0°c to ice. There is considerable expansion
during the solidification, and consequently ice is lighter than an equal volume of water.
If we apply heat to ice, it melts. The water that runs off the melting ice is at a
temperature of 0 °c, the same temperature as the ice.
14
Apparatus /Eepo’reltas/ mảy, thiêt bị
Cubic /’kju:blk/ (thuộc) thể tích, hình khối, hình lập phương
Inch /intjv đơn vị đo chiều đài (= 1/12 foot hay 2,54 cm)
Mass /mass/ khối lượng, khối, đống, số nhiều, đa số
15
Matter /'mael3 (r)/ chất, vật chất, vật liệu
Solidification /sa ,lld lfl’keljn/ sự hóa cứng, sự hóa rắn, sự đông cứng
16
B. Grammars.
1. Thì hiện tại hoàn thành đơn giản
Thể hiện một hành động quá khứ, nhưng không nói đến thời gian.
a. John has passed his examinations.
b. Jonh has always passed his examinations with honours.
I have never been in America.
-ỳ Trong các câu xác định ngữ cảnh, tần suất thường thêm các từ: ever, never,
often, always, not yet, lately, recently, today, this week, this year, etc.
Dịch sang thêm các trạng từ: cho đến nay, từ trước đến nay...
c. We have finished our practice.
Professor Brown has just come.
-> Biểu đạt một hành động vừa kết thúc. Dịch là: xong, vừa mới...
d. I have known Mr. Brown these five years/ for five years/ for the last five years/
since 1965/ since I was in Kngland/.
I haven't seen him for five years.
-> Hành động bắt đầu từ quá khứ nhưng hiện nay vẫn đang xáy ra, có khoảng thời
gian kèm theo đùng "for", còn đổi với mốc thời gian ta dùng "since". Dịch sang thì hiện
tại: đ ã , từ khi, từ...
2> Thì hiện tại hoàn thành tiếp diễn
He has been learning English for three years/ since 1969, atd./.
-> Dùng biểu thị hành động đã và đang xảy ra, và còn kéo dài trong tương lai. Dịch
là "đã". Trong câu kèm giới từ chỉ thời gian for, since.
c . Exercices
I. Trả lòi những câu hỏi sau
a. Why is water important to human beings?
b. What are the characteristic properties of water?
2- bgtacn 17
c. Are glass vessels satisfactory for storing and transporting distilled water?
d. Where does carbon dioxide readily dissolve from?
e. What is the color of water?
. 1' How is the unit of mass in the mctric system chosen?
g. What is steam?
h. What is the difference between steam and vapor?
i. What is ice?
2. Dịch sang tiếng Anh
a. Nước bình' thường là một chất không tinh khiết, bao gồm các hợp chất khác
nhau, vì vậy nó được tinh ché bằng chưng cất.
b. Điếm sôi và điểm đóng băng là những tính chất đậc trưng của nước, và được sử
dụng để xác định nó.
c. Nước đỏng bãng được gọi là nước đá.
d. Nếu chúng ta cấp nhiệt cho nước trên 100°c, nó biến thành hơi.
18
Unit 3. CLASSIFICATION OF MATTER IN PROCESSING
19
Basic /'belslk/ trạng thái cơ bản
Yesterday he got up at six. He went to school. He opened the door of the laboratory
and came in. After a few minutes he was prepared for his experimentation. Professor
Brown finished his lecture an hour ago. When did he come? He came just now.
-> Biểu thị một hành động hay một trạng thái trong quá khứ không còn ở hiện tại.
Thường kèm theo trạng từ chỉ thời gian cụ thể: at five, on Sunday, in May, yesterday, in
the morning, last year, in 1970, from 7 to 10, ago, just now, when?
b. Thì quá k h ứ tiếp diền
a. Peter broke a few flasks and test-tubes when he was carrying out his last
experiment.
When he entered the room, his fellow workers were discussing his latest paper.
-ỳ Thi này thường ở câu phụ, tạo hành động tiếp theo cùa câu chính ở thì quá khứ
đơn giản, dịch thường y thêm."ngạy khi... vừa làm... thì.... Đã...ngay khi..."
b. While 1 was making some experiments, Jonh was doing his homework and Mary
was learning some new English words.
-> The hiện hành động tiến hành trong quá khứ (xẩy ra đàng thời)
c. Thì quá k h ử hoàn thành đơn giản
22
<i. Thì quá khử hoàn thành tiếp diễn
When he came to the university in 1970, professor Brown had already been
teaching there for three years.
-> Dùng biếu đạt một hành động quá khứ eòn tiệp diễn trong hiện tại mà đồng thời có
một hành động' quá khứ đon giản trước nó. Dịch sang thì quá khứ thèm "đã làm được bao lâu"
c . Exercices,
1. Trá lòi những câu hỏi sau
a. Which are the three physical states ?
b. Give the characteristic features of a gas, a liquid, and a solid.
c. What is a substance in chemistry ?
d. What is the difference between an element and a compound ?
e. What is the mixture ? Say a few sentences about the classification of matter
2. Dịch nhũng câu sau sang tiếng Anh
a. Nét dặc trưng cùa chất khí là các phân tử chuyển động tự do, không lièn kết chặt
chẽ với nhau.
b. Các chất khí khôỉig có hỉnh dạng và kích thước nhất định, trong khi đó chất rắn
được đặc trưng bàng hình dáng và kích thước nhất định.
c. Chúng ta hiểu cấu tạo vật chất từ nguyên tử như thế nào? ,
d. Các thành phầri riêng biệt của hỗn hợp có thế được tách ra bằng các phương
pháp khác nhau. . ■. .
3. Điền thì thích họp của động từ và dịch ra tiếng việt
a. I/finish/ my experiments before my next examination.
b. She /cross/ the street when I /meet/ her yesterday. . . .
c. A few days ago he /buy/ a new text-book as his old one /be lost/.
d. W e/go fo ra walk/tomorrow after h e'finish/his work.
e. She /study/ English for five years and chemistry since 1970.
f. He Usually/pass/his examinations with honorầ.
g. John /lose/ his text-book and cannot remember where he last /see/ it.
h. This time next week they /sit/ for an examination inorganic chemistry.
i. He /study/ chemistry for two years and then /give/ it up.
23
Unit 4. SOLUTIONS
]f sugar and water, two pure substances, are mixed together, a solution result,
uniform throughout in its properties, in which the sugar can neither be seen with a
microscope nor filtered out. It is not distinguishable from a pure substance in appearance.
The experimental distinction between a pure substance and solution is quite simple
when the solute, the dissolved substance, is not volatile so that it is left behind when the
solvent is evaporated. However, when both are volatile the matter is not quite so simple
and it is necessary to find out whether any change in composition and hence in properties
occurs during a change in state.
Suppose we wish to determine whether air is a pure substance or a solution. One
method would be to liquefy a certain amount and then observe what happens to it as it
slowly evaporates. As the evaporation proceeds one may observe that:
a. The light blue colour gradually becomes deeper
b. The temperature of the liquid slowly rises
c. The densities o f both liquid and gas change.
Any one of these as well as other possible observations show that air must contain
two or more components whose relative amounts change during the evaporation, causing
the observed changes in properties due to differences between the components in color,
volatility, density, chemical behavior. Still other properties might have been used.
The term of solution is not restricted to liquid solutions. All gases are completely
miscible with each other, forming but one phase, so that every mixture of-gases is a
solution. Alloys of silver and gold, no matter what the relative amounts of the two
metals, contain but one kind of crystal, the properties o f which change continuously with
the composition, thus being a solid solution.
If liquid air is distilled in a scientifically constructed still, it is possible to separate it
into two nearly pure constituents. One of these constituents, nitrogen, is found to be
slightly lighter than air; it can be condensed to a colourless liquid boiling at -194°C; it is
very inert chemically, reacting with but few other substances. The other constituent,
oxygen, is slightly heavier than air; it gives, when condensed at low temperatures, a blue
liquid boiling at -182.5°c and it reacts readily with many substances.
As another illustration, suppose we have a solid metal, which appears to be
perfectly homogeneous under the microscope. We could determine whether it is a
solution or a pure substance by melting it, dipping into the melt a suitable thermometer
and letting it cool slowly, taking temperature readings at regular intervals, and plotting
temperature against time.
24
A. Read and Translate into Vietnamese All New Words
25
Filter /’filte r)/ máy ỉọc, bộ lọc. lọc, ngấm quai thấm qua
Melt /melt/ sự tan chảy, sự nấu chảy, làm tan ra, làm chảy ra
Metal /'metl/ kim loại, rải đá
Microscope /'malkrsskaup/ kính hiển vi
26
Restrict /ri'strikt/ hạn chế, giới hạn
Result /n'zAh/ kết quả, thành quậ, đẫn đến, kết quả là
Rise /raiz/ sự tăng lên. căn nguyên, trở dậy, đứng dậy.
nôi lên. trông thấy
Scientifically /salsn'tifikli/ có tính khoa học
Throughout /Oru:'aớt/ khấp nơi, suốt, liêrl tục, không ngát quãng
B. Grammars
1. Thì tưoiỉg lai đơn giản
He will have finished his studies by June/ by the time when you come back.
-ỳ Biếu thị một hành động sẽ kết thúc trong tương lai trước một thời gian xác định
"by" hoặc trước một hành động khác.
4. Thì tương lai hoàn thành tiếp diễn
When he comes to the university, Professor Brown will have been teaching there
for three years.
-> Biếu thị hành động tưcmg lai và còn tiếp diễn khi cỏ một hành động khác xảy ra
trong tương lai.
c . Exercices:
1. Tră lời những câu hỏi sau
a. What is a solution ?
b. Is it distinguishable from a pure substance in appearance ?
c. What is the experimental distinction between a pure substance and a solution simple?
d. What is the difference between a solute and a solvent ?
e. How can you determine whether air is a pure substance or a solution ?
f. What does it mean when a substance is volatile ?
g. Give some liquids that are miscible .
h. Give some examples o f solids soluble in liquids .
28
2. Dịch những câu sau sang tiếng Anh
a. Nếu chúng ta đun nóng một dung dịch, chúng ta có thể quan sát thấy những thay
đổi khác nhau của chúng.
b. Ngôn từ dung dịch không chỉ dùng giới hạn cho các chất lỏng mà nó còn dùng
cho các chất khí và chất rắn.
c. Chất dễ bay hơi là chất dễ đàng biến thành hơi ở nhiệt độ thường.
3. Hãy chuyển sang câu điều kiện hiện tại và quả khứ, dịch sang tiếng Việt
a. The compound will decompose.
b. Our laboratory will be equipped with a large variety of new apparatus and
devices.
c. We shall carry out our experiments.
d. 1 shall study biology.
e. The liquid will be purified by distillation in a still.
29
Unit 5. ISOLATION AND PURIFICATION OF SUBSTANCES
Practical chemistry includes many special techniques for the isolation and
purification of substances. Some substances occur very nearly pure in nature, but most
materials are mixtures, which must be separated or purified if pure substances are
desired, and most manufactured materials also require purification.
The separation o f two diíỴerent phases is often rather easy. Particles of a solid
phase mixed with a liquid phase may be separated from the liquid by filtration. Often the
solid is present because it has been produced from solution in the liquid by a chemical
reaction or by change in conditions, such as by cooling, the solid is then called the
precipitate. The precipitate is removed by pouring the mixture on a folded filter paper in
a lunncl. The liquid, called the filtrate, runs through, and the grains of precipitate, the
residue, are retained, unless they are loo small. Ordinary filter paper contains pores about
0 .0 0 1 cm in diameter, and smaller particles pass through.
A precipitate may also be removed by letting the suspension stand quietly until the
precipitate has settled to the bottom of the container under the influence of gravity. The
supernatant liquid can then be poured off. This process of pouring off is called decantalion.
The process of settling can be accelerated by the use of centrifugal force, in a
cenlriỉligc. Ordinary centrifuges produce forces of the order of 100 or 1,000 times that of
gravity. Super centrifuges have been built which give forces over 100,000 times as great
as that of gravity.
Two liquid phases may be conveniently separated by use of a special device, the
separatory funnel. A dropper may also be used for this purpose.
An impure substance may often be purified bv fractional freezing. The impure
liquid substancc is cooled until part of it has crystallized, and the remaining liquid, which
usually contains most of the impurities, is then poured off, leaving the purified crystals.
A liquid can be purified by distillation in a still. The liquid is boiled in a flask or
some other container, and the vapour is condenser, forming a liquid distillate, which is
collected in a receiver. The first portions/ fractions/ of the distillate tend to contain the
more volatile impurities, and the residue in the flask tends to retain the less volatile ones.
Stills so special designs have been invented, which are very effective in separating liquid
mixtures into their components.
Accelerate /aek'sebrclt/ làm nhanh thêm’ thúc mau' S‘VC gấp, tăng
nhanh hơn
30
phần dưới đáy, làm đáy, xem xét kỹ lường, suy
Bottom /'bDtam/
thoải
Fold /fou!d/ bãi rào, rào, gấp, bao phủ, gập lại
31
Grains /greins/ xiên đâm cá
Pour /pD:/ rót ra, đổ ra, chảy tràn, trận mưa như trút
Precipitate /p rl'slp iteiư chất kết tủa, sương, vội vàng, làm kết tùa
Present /preznt/ có mặt,, hiện tại, bày tỏ, biểu lộ, giới thiệu
Purification /pjurlfl’keljn/ sự tinh chế, sự làm sạch
Purpose /'parpas/ mục đích, ý định, có mục đích
Receiver /ri’si:va(r)/ bình chứa, thùng chứa
32
Separator /'sepsrelta :/ thiết bị ly tâm, thiết bị phân ly
Settle /’setl/ lấng xuống
Super /su:po/
thiết bị siêu ly tâm
centrifuge /'sentritju:d 3 /
Supernatant /su:p 3 'neit( 3 )nt/ phần nước nổi trên bề mặt
B. Grammars
Động từ nguyên mẫu và trợ động từ
1. To be
He is to do it tomorrow. {Anh ấy phải làm việc đó ngày mai)
* Thể hiện sự cần thiết hay bắt buộc phải làm
2. To have
I had thai device repaired. (Tôi đã đưa thiểt bị đó đi sửa)
* Liên kết "have + something + past participle" có ý nghĩa "đưa cái gì đi đe làm gì".
He had his students study systematically.
(Anh ta đã yêu cầu (bắt buộc) các sinh viên của anh ta học một cách có hệ thống)
* Kết cấu "have + somebody + infinitive (without to)" có ý nghĩa bát buộc, mong
làm được.
3. To do
- She does study very hard (Quả thật cô ta học rất chăm chỉ)
- Do turn the tap on (Hãy nhớ mở vòi nước đâ)
* Trong câu khẳng định thêm 'do 'trước động từ để thể hiện sự nhấn mạnh hay
mong muốn khẳng định hành động đó.
3- BGTACN 33
- She loved him as much as he did her. (Cô ta yêu anh ta say đám như anh ta ycu cỏ
ta vậy)
- Why study as you do? (Vì sao lại học giống anh học vậy?) (rập khuôn).
9
c . Exercices
1. Answer the following questions
a. Which methods can be used for purifying substances ?
b. What is decantation ?
c. How can the process of settling be accelerated ?
d. What is a separatory funnel used for ?
e. What does a still consist of ?
f. Say a few sentences about the isolation and purification o f substances.
2. Dịch sang tiếng Anh:
a. Trong tự nhiên thường chỉ tồn tại rất ít các chất tinh khiết, phần lớn các chất tự
nhiên phải được tinh chế để có chất tinh khỉết..
b. Có rất nhiều phương pháp khác nhau để tinh chế vật chất và tách nó ra khỏi hỗn
hợp.
c. Để tách chất rấn khỏi chất lỏng, người ta sử dụng phương pháp lọc hay lắng gạn.
d. Chúng ta hiểu quá trình lắng gạn là quá ừình chất lỏng tự lắng chất kết lắng
xuông đáy bình chứa.
34
Unit 6. CHEMICAL LABORATORY EQUIPMENTS
35
and unbreakable. Containers made of them are especially suitable for storing stock
solutions.
The analytical balance, which is used for accurate weighing of samples, is usually
kept in a separate room.
Common /'lom sn/ thông thường, phổ biến, chung, đất công
đạo đức, quản lý, dẫn đường, hướng dẫn,
Conduct /ksn'dAkt/ dẫn đến.
Confirm /k3n’fa:m / xác nhận, chứng thực, khẳng định
36
Crucible /kruisibl/ nồi nấu bằng kim loại
Indispensable /mdi'spensabl/ tuyệt đối cần thiết, không thể thiếu được
37
Intensity /iritensati/ cường độ, sức mạnh
Phenomenon /fl'nDmiDn/
hiện tượng
PI. phenomena /fl'nom lna/
Pipe /paip/ đựờng ống, đặt ống dẫn
Porcelain /pD'.salln/ đồ sứ
Power /’pau 3 :(r)/ sức mạnh, quyền lực, cấp nguồn điện
căn bản, quan trọng, dtầu tiên, sơ bộ, điều căn
Primary /pralm srl/ bản, điều đầu tiên, chính yếu
Process /'prouses/ quá trình chế biến, xử lý
Provide /pra’vald/ cung cấp, đề nghị, quy định
Refractory /ri'fraektari/ chịu lửa, khỏ chảy, vật liệu chịu lửa
công tác nghiên cứu, nghiên cứu, tiến hành
Research /’ri:s 9 :tj/ nghiên cứu
khả năng bền vững, chống đỡ, kháng cự,
Resist /rl'zist/ chống lại
Scale /skeil/ cái cân, tỷ lệ. quy mô, cân được, vẽ theo tỷ lệ
Serve /sa:v/ sự phục vụ. phục vụ, thỏa mãn
Store /st y.Ị kho hàng, dự trữ, tích lũy, bảo quản, cất giữ
Unattackable /An 3’taelobl/ không thể tấn công nồi,tác động nọi
39
A
Vary /'verl/ thay đôi
40
3. Liên kết của tân ngữ vói động từ nguyên thể
The collisions permit the electron transfer to occur.
Liên kết này thường đi với một số động từ sau: to ask, to find, to know, prove,
require, to allow, to permit...
Liên kết này cho phép dịch ra câu phụ hay kèm theo một sổ từ như: để mà, cho
phép...
41
c . Exercices
1. Answer the following questions
a. What is the task of laboratory work ?
b. Why is it important and necessary for you asstudent of chemistry to make
experiments in your school laboratories ?
c. Describe the general equipment of chemical laboratories .
d. Which properties should the glass be used for making chemical vessel possess ?
e. What does the necessary assortment of laboratory glassware include ?
f. What do porcelain articles usually consist o f?
2. Translate into English.
a. Hiện nay các phòng thí nghiệm rất cần thiết cho các trường học, các nhà máy hay
công ty và các viện nghiên cứu.
b. Các phòng thí nghiệm phải được trang bị khác nhau để phục vụ đúng mục đích
công việc cần làm của từng cơ sở.
c. Phòng thí nghiệm cần trang bị tủ hốt để loại bò khí độc hại ra khỏi PTN, không
ảnh hường đến sức khỏe mọi người làm trong PTN.
d. Hiện nay nhiều dụng cụ trang bị trong PTN đước chế tạo bàng chất dẻo (nhựa)
để tránh đố vỡ và chống được ăn mòn của môi trường axit hoặc kiềm mạnh.
42
Unit 7. CHEMICAL NOMENCLATURE
A systematic nomenclature was devised towards the end of the lồth century.
Elements already known retained their old names, e.g. silver, tin, gold, mercury, etc., but
newly discovered elements generally have their names ending in -um if they are metals,
and-on if they are non-metals e.g. sodium, potassium, argon.
The names of compounds are formed from those of their components so as to
indicate their composition. In the names of binary compounds, i.e. compounds of two
elements, the name of the metal comes first, followed by that of the other element ended
in -ide, e.g. sodium chloride (NaCI), zinc oxide (ZnO), aluminum oxide (AI2O3). When a
metal forms two compounds with oxygen, the two oxides are distinguished by adding -
ous and -ic to the Latin name of the metal, signifying the lower and higher oxidation
states respectively, e.g., cuprous oxide (Cu20), cupric oxide (CuO), and ferrous oxide
(FeO), ferric oxide (Fe20 3 ). The salts corresponding to cuprous oxide are called cuprous
salts, e.g. cuprous chloride and cupric chloride. Another way o f distinguishing between
different compounds of the same element is by the use of the Greek prefixes to the names
of the elements. These prefixes are as follows: mono-, di-, trí-, tetra-, penta-, hexa-,
hepta-, octo. To these we may add the Latin hemi-, meaning one half, and sesqui-,
meaning one and a half, and per-. By the use of these prefixes we can designate the
compounds more precisely than by means of the prefixes -ous and -ic, especially when
more than two compounds exist. As examples of the use of these prefixes we may
mention carbon monoxide (CO) and carbon dioxide (CO 2), phosphorus trichloride (PCI3)
and phosphorus pentachloride (PC1Ọ, chromium sesquioxide (Cr20 3) and chromium
trioxide (C r03), lead hemioxide (Pb 20), hydrogen peroxide (H2O 2).
Oxides, which form salts with acids, are known as basic oxides; by combination
with water, basic oxides form bases. These contain the metaỉ united with the group of
atoms -OH (the hydroxyl group); they are, therefore, called hydroxides. Thus NaOH is
sodium hydroxide, Cu(OH )2 is copper hydroxide, and the compounds Fe(OH )2 and
Fe20 3.H20 are ferrous hydroxide and ferric hydroxide, respectively.
The endings -ous, -ic are also applied to acids, the -ous acid containing less oxygen
than the -ic acid, e.g. sulphurous acid (H2SO3) and sulfuric a c id (H 2SO 4), chlorous acid
(HCIO2). In addition to HC102 and HCIO3, the acids having the formulas HCIO and
HCIO4 are also known, the former having the name hypochlorous acid, the latter being
designated by the name perchloric acid.
Salts are named in relation to the acids from which they are derived according to
the following rules:
1- If the name o f the acid ends in -ous, the name of the salt ends in -ite, sodium
chlorite (NaClOi).
43
2- If tho name of the acid ends in -ic, the corresponding salt ends in ate, sodium
chlorate (NaC103).
3- If the name of the acid involves also a prefix such as per- or hypo-, the prefix is
retained on the name o f the salt, sodium hypochlorite (NaCIO), and sodium perchlorate
(NaC104). Accordingly, salts o f sulfurous acid are called sulfites, those of sulfuric acid,
sulfates. Salts of phosphorous acid are phosphites, of phosphoric acid, phosphates, etc.
/’k b :ra ĩđ Df
Chloride of lime clorua canxi
laim/
Chromium /'kraumjsm/ crom
Combination /lo m b l’neijn/ sự kết hợp, sự hỏa hợp
44
Follow /Totau/ đi theo sau, viếp theo, xảy đến
Prefix /pri'flks/ tiền tố, tiếp đầu ngữ, gán tiếp đầu ngừ vào từ
45
Signify /'slgm fai/ có nghĩa là, biểu thị, có tầm quan trọng
bạc, đồ dùng bàng bạc, óng ánh như bạc,
Silver /sllvs(r)/ mạ bạc, tráng bạc. làm bằng bạc
Sodium /'ssudjam/ nguyên tố Natri (kim loại mềm màu tráng bạc)
Sulphurous /'sAlíbras/ sunfurơ, chứa lưu huỳnh hỏa trị thấp hơn
B. Grammars:
Đại từ quan hệ
1. Whose
An atom whose nucleus has a given electrical charge
(Một nguyên tử mà hạt nhân cùa nó cỏ điện tích đa ^ho)
* Chú ý: Đại từ quan hệ "whose" dùng cho cả người vầ vật
2. O f which
The physical state, on die basis o f which all materials are classified...
Trạng thái vật lý mà trên cơ sở của nó toàn bộ vật chất được phân loại hoặc toàn bộ
vật chầt được phân loại trên cơ sở trạng thái vật lý của nó...
* Đại từ quan hệ "o f which" chỉ đùng đế chỉ đồ vật và thường đứng sau danh từ và
phụ thuộc vào nỏ.
3. Which
There is nót any sharp frontier between the chemical industry and many other
industries, which makes it impossible to compose any precise definition of chemical
industry.
(Không tôn tại giới hạn rõ ràng giừa công nghiệp hóa học và nhiều ngành công
nghiệp khác. Điêu đó không có thế tạo nên định nghĩa chính xác nào của công nghiệp
hóa học).
Đại từ quan hệ "which" ở đây quan hệ thay cho cả câu ở trên
4. What
The chemical industry and many other industries, which makes it impossible to
compose any precise definition of chemical industry.
(Không ton tại giới hạn rõ ràng giữa công nghiệp hóa học và nhiều ngành công
nghiệp khác. Điều đó không có thể tạo nên định nghĩa chính xác nào của công nghiệp
hóa học).
Đại từ quan hệ "which" ở đây quan hệ thay cho cả câu ở trên
c . Exercíces
1. Answer the following questions
a. When was the systematic chemiacal Nomenclature devised and what is the
difference between the names o f elements already known at that time and the name of
newly discovered elements ?
b. How are the names of compounds formed ?
c. What are the endings - ous, -ic used for and what is the difference between them
d. When are the Greek prefixes mono-, di-, tri-, etc. used and what is their
advantage ?
e. What are the rules for forming the names of salts ?
2. Translate into English
a. Các nguyên tố được cấu tạo nên bàng số lượng các liênkết vớioxy.
b. Cấu tạo các nguyên tổ thể hiện ở hỏa trị của các nguyên tố liên kết nó.
c. Nếu như chỉ tồn tại một loại acid; thì tên gọi của nó cỏ tiếp đuôi -ic, mà axit có
tiếp đuôi -ic nhiều oxy hơn axit cỏ tiếp đuôi -ous.
e. Các muối của acid nitric được gọi là nitrat
f. Tên của các hợp chất được hình thành từ các cấu tử để biểu lộ thành phần của chúng.
47
Unit 8. STUDY OUTLINE OF CHEMISTRY
Introduction
The interaction of atoms and molecules is called chemistry.
The metabolic activities of microorganisms involve complex chemical reactions.
Nutrients are broken down by microbes to obtain energy and to make new cells.
Structure of Atoms
Atoms are the smallest units of chemical elements that enter into chemical
reactions.
Atoms consist o f a nucleus, which contains protons and neutrons and electrons that
move around the nucleus.
The atomic number is the number of protons in the nucleus: the total number of
protons and neutrons is the atomic weight.
Chemical Elements
Atoms with the same atomic number and same chemical behavior are classified as
the same chemical element.
Chemical elements are designated by letter abbreviations called chemical symbols.
There are about 26 elements commonly found in living cells.
Atoms that have the same atomic number (are of the same element) but different
atomic weights are called isotopes.
Electronic configurations
In an atom, electrons are arranged around the nucleus in electron shells.
Each shell can hold a characteristic maximum number o f electrons.
The chemical properties o f an atom are largely due to the number of electrons in its
outermost shell.
How atoms form molecules
Chemical Bonds
Molecules are made up of two or more atoms; molecules consisting of at least two
different kinds of atoms are called compounds.
Atoms form molecules in order to fill their outermost electron shells.
Attractive forces that bind the atomic nuclei of two atoms together are called
chemical bonds.
The combining capacity of an atom - the number of chemical bonds the atom can
form with other atoms - is its valence.
Ionic Bonds
A positively or negatively charged atom or group of atoms is called an ion.
A chemical attraction between ions of opposite charge is called an ionic bond.
To form an ionic bond, one iori i-s an electron donor; the other ion is an electron
acceptor.
Covalent Bonds
In a covalent bond, atoms share pairs of electrons.
Covalent bonds are stronger than ionie bonds and are far more common in
organisms.
Hydrogen Bonds
A hydrogen bond exists when a hydrogen atom covalently bonded to one oxygen or
nitrogen atom is attracted to another oxygen or nitrogen atom.
Hydrogen bonds form weak links between different molecules or between parts of
the same large molccule.
Molecular Weight and Moles
The molecular weight is the sum of the atomic weights of all the atoms in a
molecule.
A mole of an atom, ion. or molccule is equal to its atomic or molecular weight
expressed in grams.
The number of moles of a substance equals its mass in grams divided by its
molecular weight.
Chemical Reactions
Chemical reactions are the making or breaking of chemical bonds between atoms.
Energy o f Chemical Reactions
A change of energy occurs during chemical reactions,
L'ndergonic reactions require energy, exergonic reactions release energy.
In a synthesis reaction, atoms, ions, or molecules are combined to form a large
molecule.
In a decomposition reaction, a large molecule is broken down into its component
molecules, atoms, and ions.
A- BCTACN 49
In an exchange reaction, iwo molecules are decomposed, and Iheir subunits are
used to synthesize two new molecules.
The products of reversible reactions can readily revert back to form the original
reactants.
How Chemical Reactions Occur
For a chemical reaction to take place, the reactants must collide with each other.
The minimum energy of collision that can produce a chemical reaction is called its
activation energy.
Specialized proteins called enzymes accelerate chemical reactions in living systems
by lowering the activation energy.
50
B. Grammars:
1. Cách đọc số từ
ỉ. 1. Sổ lượng
a. Các sổ đếm trên 1000, 1 triệu được tách nhau bằng dấu phảy. Ví dụ: 3, 52 ], 703.
b. Dấu chấm giữa 2 số chỉ sổ lé và giữa hàng trăm và đơn vị đọc thêm chữ "and”.
Ví dụ: 210 two hundred and ten
1,502 one thousand five hundred and two
3,025 three thousand and twenty five
c. Neu như trước "hundred, thousand, million” có thêm các số đếm lớn hơn 1, thì
nó cũng không biến đổi ra danh từ sổ nhiều và các danh từ đi sau nó không kèm theo giới
từ "of’.
1.2. Dấu chỉ sổ nhỏ hơn 10
- Trong tiếng Anh chỗ dấu phấy trong tiếng Việt thay bằng dấu chấm và đọc
’'point".
Ví dụ: 182.53 - one hundred and eighty-two point five three
- So 0 đọc là "nought" hoặc là "zero".
Ví dụ: 0.08987 - nought (zero) point nought (zero) eight nine eight seven
2. Reading chemical and mathematical signs and formulas
(Cách đọc các kí hiệu hóa học và toán học)
a. Chemical - Hỏa học
+ plus, and, together with 2M n0 2 / 'tu: 'molikju:lz 9 v'em
minus 'en 'ou 'tu:/
= give, form Cl / 'si: ’si: ’el 'fo:/
1
-> give, pass over to, lead to
Cl - c -Cl
forms and is formed from.form and 1
are formed from Cl
H+ univalent hydrogen ion 0°c zero degrees centigrade
cr negative chlorine ion, negative 0°F zero degrees Fahrenheit
univalent chlorine ion 100°c one /a/ hundred degrees
centigrade
h 20 / e itj’tu: 'ou/ 100aF one /a/ hundred degrees
Fahrenheit
51
b. Mathematical - Toán học
4 plus X multiplied by, times
minus divided by, the ratio of
0 round brackets, parentheses k’ k prime
// square brackets, brackets S] s sub one
equals, is equal to, is, are
c . Exercises
1. Answer the following questions
a. What is the atom?
b. Say some words about chemical elements.
c. Say something about chemical bonds.
d. How do the chemical reactions occur?
e. How many kinds of chemical reactions do you know? What are they?
2. Translate into English
a. Hóa học nghiên cứu sự tương tác giữa các nguyên tử và các.phân tử.
b. Trong một nguyên tử' các điện tử được sắp xếp "xung quanh hạt nhân nguyên tử
trên mạng điện tử.
c. Các liên kết hydro hình thành những liên kết yếu giữa các phân tử khác nhau
hoặc giữa các phan của cùng một phân tử của một đại phân tử.
d. Các phản ứng hóa học là các phản ứng hình thành phá vỡ các liên kết hỏa học
giữa các nguyên tử.
3. Hãy đọc các số từ sau
100 1 ,0 0 0 194 203 589 1,050
2.003 3.240 182.5 45,359 8.295 30,479
0.321 0 .6 8 0 .0 0 1 0.08987 1.6093
4. Đọc các công thức hóa học sau:
h 2s o 4 M gS0 4 CaCO .3 HC1 N aN 0 3 hno3
n2o5 co2 NaCl KC104 Fe20 3 KMnO
Zn(OỈỈ )2
52
Unit 9. MAIN BIOLOGICAL MOLECULES
1. Inorganic Compounds
- Inorganic compounds are usually small, ionically bonded molecules.
- Water, and many common acids, bases, and salts are examples of inorganic
compounds
Water
- Water is the most abundant substance in cells.
- Because water is a polar molecule of the decomposition reactions of digestion.
- Water is an excellent temperature buffer.
Acids, bases, and sails
- An acid dissociates into H+ ions and anions
- A base dissociates into OH" ions and cations
- A sail dissociates negative and positive ions, neither of which is H+ or OH' •
Acid-base balance
- The term pH refers to the concentration of H+ in a solution
- A solution with a pH of 7 is neutral; a pH below 7 indicatesacidity; a pH above 7
indicates alkalinity.
- A pH buffer, which stabilizes the pH inside a cell, can be used in culture media.
2. Organic Compounds
- Organic compounds always contain carbon and hydrogen.
- Carbon atoms form up to four bonds with other atoms.
- Organic compounds are mostly or entirely covalently bonded, and many of them
are large molecules.
Functional groups
- A chain of carbon atoms forms a carbon skeleton.
- The letter R may be used to denote a particular functional group of atoms are
responsible for most of the properties of organic molecules.
- Frequently encountered classes of molecules are R-OH (alcohols), RrCOOH (organic
acids), H2N-R-COOH (amino acids)
53
Macromoiecules
- Small organic molecules may combine into very large molecules called
macromolecules.
- Monomers usually bond together by dehydration synthesis or condensation
reactions that form water and a polymer.
3. Carbohydrates
- Carbohydrates are compounds consisting o f atoms of carbon, hydrogen, and
oxygen, with hydrogen and oxygen in a ratio of 2 : 1 .
- Carbohydrates include sugars and starches.
- Carbohydrates can be divided into three types, monosaccharides, disaccharides,
and polysaccharides.
- Monosaccharides contain from three to seven carbon atoms.
- Monosaccharides may form disacchariđes and polysaccharides by dehydration
synthesis.
- Polysaccharides and disaccharides may be broken down by hydrolysis, a reaction
involving the splitting of water molecules.
Isomers are two molecules with the same chemical formula but different structures
and properties - for example, glucose (CfcHnOfc) and fructose (C 6H 120 6).
4. Lipids
- Lipids are a diverse group of compounds distinguished by their insolubility in
water,
- Simple lipids (fats) consist of a molecule of glycerol and three molecules of fatty
acids.
- A saturated fat has no double bonds between carbon atoms in the fatty acids; an
unsaturated fat'has one or more double bonds.
- Phospholipids are complex lipids consisting of glycerol, two fatty acids, and
phosphate.
-Steroids have carbon ring systems with functional hydroxyl and carbonyl groups.
5. Proteins
- Amino acids are the building blocks of proteins.
- Amino acids consist o f carbon, hydrogen, oxygen, nitrogen, and some time sulfur.
- Twenty amino acids, peptide bonds (formed by dehydration synthesis) allow the
formation of polypeptide chains.
54
- Protein have four levels of structure - primarv (sequence of amino acids),
secondary (regular coils or pleats), tertiary (overall three-dimensional structure of a
polypeptide), and quaternary (two or more polypeptide chains).
- Conjugated proteins consist of amino acids combined with other organic or
inorganic compounds.
6. Nucleic Acids
- Nucleic acids - DNA and RNA - are macromolecules consisting of repeating
nuclcotides.
- A nucleotide is composed of a pentose, a phosphate group, and a nitrogenous
base.
- A DNA nucleotide consists of deoxyribose (a pentose) and one of these
nitrogenous bases: thymine or cytosine (pyrimidines) or adenine or guanine (purines).
- D"NA consists of two strands of nucleotides wound in a double helix. The strands
are held together by hydrogen bonds between purine and pyrimidine nucleotides: A-T
and G-C.
- An RNA nucleotide consists of ribose (a pentose) and one of these nitrogenous
bases: cytosine, guanine, adenine, or uracil.
7. Adenosine Triphosphate (ATP)
- ATP stores chemical energy for various cellular activities.
- When the bond to ATP's terminal phosphate group is broken, energy is released.
- The energy from decomposition reactions is used to regenerate ATP from ADP
and phosphate.
55
I
B . Grammars
1. Cách đọc Phân sổ
- Thường đọc phân số bằng đọc số đếm cho tử số và sổ thứ tự cho số ở mẫu số.
Ví dụ: 1/3 one-third; 1/5 one-fifth; 1/14 one-fourteenth
- Thường đọc: 1/2 one-half; 1/4 one-quarter (fourth)
- Nếu như tử số lớn hơn ĩ thì đọc số đếm, gạch ngang với số thứ tự kèm theo.
3/5 three-fifths; 5/2 five-halves
- Với các số lớn hon hàng trăm thì sẽ đọc tử số + over + số đếm ở mầu số.
147
-r— one hundred and forty-seven over two hundred and ninety-three
293 ’
2. Mức độ so sánh
a. Mức độ nhò hơn của tỉnh từ dài
volatile less volatile the least volatile
(bay hơi) (khó bay hơi hơn) {khó bay hơi nhất)
(thêm vào trước tính từ less và the least đế chi hai mức độ so sánh)
b. The... the...
The lighter the percentage of silica, the harder the glass.
(Phần trăm oxit silic càng thấp thì thuỷ tinh càng cứng)
c . Exercises
1. Answer the following questions
a. What are organic compounds?
b. What are functional groups?
56
c. What are carbohydrates?
d. Can you give the definition of lipids and proteins?
e. What is DNA. ATP?
2. Translate into English
a. Nước, nhiều loại axit, bazơ, muối là những ví dụ về các hợp chất vô cơ.
b. Từ pH dùng để chỉ nồng độ ion H+ trong dung địch.
c. Dùng pH dung dịch đệm để ổn định pH trong tế bào và điều chỉnh môt trường
nuôi cấy vi sinh vật.
d. Các polysacarit và disacarit có thế bị cắt mạch bàng axit hoặc bằng enzim.
3. Hãy dọc các phân số sau
1 3 3 2 1 9 1 258 86 a a +b y-1
- » ' T T ’T ’
' . . ’ - k í - 5 í ’ 4 '
2 2 4 5 6 11 14 397 35 b x-1 c
57
Unit 10. STUDY OUTNILE OF MICROOGANISMS
Bacteria
Bacteria are one-celled organisms. Because they have no nucleus, the cells are
described as procaryotic.
The three major basic shapes of bacteria are bacillus, coccus, and spiral.
Most bacteria have a peptidoglycan cell wall; they divide by binary fission; and
they may possess flagella.
Bacteria can use a wide range of chemical substances for their nutrition.
Fungi
Fungi {mushrooms, molds, yeasts) have eucaryotic cells (with a true nucleus). Most
fungi are multicellular.
Fungi obtain nutrients by absorbing organic material from their environment.
Protozoans
Protozoans are unicellular eucaryotes and are classified according to their means of
locomotion.
Protozoans obtain nourishment by absorption or ingestion through specialized
structures.
Algae
Algae are unicellular or multicellular eucaryotes that obtain nourishment by
photosynthesis,
Algae produce oxygen and carbohydrates that are used by other organisms.
Viruses
Viruses are noncellular entities that are parasites of cells.
Viruses consist of a nucleic acid core (DNA or RNA) surrounded by aprotein
coating. An envelope may surround the coating.
Multiceiiuiar A nim at Parasites
The principal groups of multicellular animal parasites are flatworms and
roundworms, collectively called helminths.
The microscopic stages in the life cycle of helminths are identified by traditional
microbiologic procedures
58
Modern Developments in Microbiology
The study of AIDS, analysis of interferon action, and the development of new
vaccines are among the current research interests in immunology.
New techniques in molecular biology and electron microscopy have provided tools
for advancement of our knowledge of virology.
The development of recombinant DNA technology has helped advance all areas of
microbiology.
Naming and Classifying Microorganisms
In a nomenclature system designed by Carolus Linnaeus (1735), each living
organism is assigned two names.
The two names consist of a genus and specific epithet, both of which must be
underlined or italicized.
In the five-kingdom system, all organisms are classified into Procaryotae (or
Monera), Protista. Fungi, Plantae and Animalia.
Microbes and Human Welfare
Microorganisms degrade dead plants and animals and recycle chemical elements to
be used by living plants and animals.
Bacteria are used to decompose organic matter in sewage.
Bioremediation processes use bacteria to clean up toxic wastes.
Bacteria that cause diseases in insects are being used as biological controls of
insect pests. Biological controls are specific for the pest and do not harm the
environment.
Using recombinant DNÀ, bacteria can produce important human proteins, such as
insulin, beta-endorphin and hepatitis B vaccine.
Microorganisms can be used to help produce foods. They are also food sources
(single-cell protein) themselves.
Microbes and Human Disease
Everyone has microorganisms in and on the body, these make up the normal flora.
The disease-producing properties of the species of microbe and the host’s,
resistance are important factors in determining whether a person will contract a disease.
Microbes in Our Lives
Living things too small to be seen with the. naked eye are called microorganisms.
Microorganisms are important in the maintenance an ecological balance on Earth.
59
I
Some microorganisms live in humans and other animals and are needed to maintain
the animal’s health.
Some microorganisms are used to produce tools and chemicals.
Some microorganisms cause disease.
Fermentation and Pasteurization
Pasteur found that yeast ferments sugars to alcohol and that bacteria can oxidize the
alcohol to acetic acid.
A heating process called pasteurization is used to kill bacteria in some alcoholic
beverages and milk.
Robert Koch proved that microorganisms transmit disease. He used a sequence of
procedures called Koch’s postulates (1876), which are used today to prove that a
particular microorganism causes a particular disease.
Vaccination
In a vaccination, immunity (resistance to a particular disease) is conferred by
inoculation with a vaccine.
In 1798, Edward Jenner demonstrated that inoculation with cowpox material
provides humans with immunity from smallpox.
About 1880, Pasteur discovered that a virulent bacteria could be used as a vaccine
for chicken cholera; he coined the word vaccine.
Modern vaccines are prepared from living virulent microorganisms or killed
pathogens, and by recombinant DNA techniques.
60
Eucaryotic /’ju kaeri,outik/ nhân chuẩn
Fission /Tiín/ sự sinh sán phân đôi
Flagella /fls’d^eb/ roi, tiẻn mao
Flatworm /fl*tw o:m / giun móc
Fungus /'íArigss/ nấm
B. Grammars
1. Cách đọc số
a. Cách đọc sổ mũ
Ngoài biểu thị bình phương ’’squared”, lập phương "cubed" còn các số khác kèm
theo giới từ "to" với sổ thứ tự .
102 ten squared; 1 0 3ten cubed; 105 ten to the fifth; 10 “" ten to the minus n-th
b. Cách đọc số căn
yfio the fifth root of ten 'VĨÕ the n-th root of ten
c. Cách đọc số th ứ tự
first/ly/; third/ly; second/ly/; fourth/ly/
2. Sự tạo thành danh từ số nhiều của một số danh từ đặc biệt
(ỉ. Không thay đôi ở sổ it và số nhiều
a means - means a series - series
b. Các danh từ nguồn gốc La tinh và Hy lạp
nucleus - nuclei; basis - bases
datum - data; analysis - analyses
spectrum - spectra; phenomenon - phenomena
c . Exercices
I. Answer the following questions
What are bacteria?
What are fungi?
What are protozoans?
What are algae?
What are microorganisms?
Can you name and classify microorganisms?
What are useful microbes in our lives?
62
2. Translate into English
Vi sinh vật đóng vai trò quan trọng trong duy tri cân bằng sinh thái của trái đất.
Louis Pasteur đã chỉ ra rằng nấm men lên men đường tạo ra rượu etylic và nó sẽ bị
oxi hóa bởi vi khuẩn chuyển thành axit axetic.
Quá trình nâng nhiết theo phương pháp của Pasteur gọi là phương pháp khừ trùng
Pasteur được sử dụng để tiêu diệt vi sinh vật trong một số sàn phẩm thực phấm và đồ
uống.
Robert Koch đã chửng minh rằng vi sinh vật gây nên quá trình truyền bệnh.
3. Hãy chuyển sang số nhiều
a mean of transport; that series; the basic;
a nucleus of an atom; this spectrum;
a detailed analysis; an important datum;
Unit 11. WATER TREATMENT
5- b g t a c N-
Array /s'rei/ mạng, tia phát xạ, phát xạ
Back flush /baektMf/ dòng ngược lại, dòng hồi lưu lại
> 66
Erode /I'reud/ xói mòn, àn mòn
Hxtent /ik 'stent/ khu vực. phạm vi, quy mô, sự đánh giá
Lake /lelk/ hồ
Preliminary /prl'Iim insri/ ban đầu, sơ bộ, Các bước ban đàu. sơ bộ
Upon / 3 'pDn / ớ trên, trên, trong lúc, chống lại, theo với
B. G ram m ars
Chữ viết tắt hay gặp . Abbreviations
I. General - Chữ chung
cf. - confer viz. - namely
e.g - for example ca circa - about, approximately
et.al - and other P.M post meridiem - afternoon
etc. - et cetera, and so on A.M ante meridiem - morning
i.e. - that is B.c before Christ
V. - sec A.D Anno Domini
Units - Đơn vị
2.
cm - centimeter hr. - hour
c . ; cu. - ciỉbic in. - inch
cc. - cubic centimeter lb. - pound - 0,453 kg
cps. - cycles per second I. - litre
ft. - foot = 12 in. -0,3048 m m. - metre
F.P.S.; - .foot-pound oz - ounce ~ 28,35 g
ft-lb-sec second/system/ psi. - pounds per square inch
69
3. Chemical - Hóa học
b.p. - boiling point m.p. - melting point
conc. - concentrate soln. - solution
dil. - dilute vol. - volume
t'.p. - freezing point
c. Exercises
1. Answer the following questions
a. What are Ihe various processes for water treatment ?
b. What is the method for removing the suspended solids from surface waters ?
c. What are the principal sediments from water of streams ?
d. What are the methods for trapping the microorganisms from various kinds of
water?
e. What is the purpose of chlorination of water ?
f. What is the kind of physical agent for water treatment of microorganisms in
Vietnam ?
g. Say a few words about the water treatment in Vietnam.
2. Dịch sang tiếng Anh
a. Hầu hết các thành phố đểu sử dụng nguồn nước bị ô nhiễm khá cao.
b. Ọuá trình xử ]ý nước bao gồm các quá trình khác nhau như: lọc, đông tụ, lắng,
khử trùng.
c. Các cận lắng trong nước bao gồm các hạt đất sét hoặc các chất hữu cơ, vô cơ hòa
tan và cả các vi sình vật nữa.
d. Để khử trùng nước có thể đùng nhiều phương pháp: clo hóa, ozon hóa, hoặc
dùng đèn tử ngoại.
3. Viết đầy đií bàng tiếng Anh các từ viết tắt sau đây và dịch ra tiếng Việt
i.e. Fig, cu. lb. in. cc.
etc viz a. sq. oz. psi.
e.g. hr. G gal ] sec.
f.p. m.p. b.p. vol. Tab. ca.
et. al. V. cf.
70
Unit 12. AN INTRODUCTION TO BIOTECHNOLOGY
What is biotechnology?
Biotechnology covers a number of different applications ranging from the very
simple and traditional, such as the production of beers, wines and cheeses, to highly
complex molecular processes, such as the use of recombinant DNA technologies to yield
new drugs or to introduce new traits into commercial crops and animals. The association
of traditional industries such as brewing with modem genetic engineering is gaining
momentum and it is not for nothing that industrial giants such as Guinness, Carlsberg
and Bass are heavily involved in biotechnology research. Biotechnology is developing at
a phenomenal pace and will increasingly be seen as a necessary part of the advance of
modem life and not simply a way to make money.
There are Some selected definitions o f biotechnology as follow:
- The application of biological organisms, systems or processes to manufacturing
and service industries
- The integrated use of biochemistry, microbiology and engineering sciences in
order to achieve technological (industrial) application capabilities of microorganisms,
cultured tissue cells and parts there of
- A technology using biological phenomena for copying and manufacturing various
kinds of useful substance
- The application of scientific and engineering principles to the processing of
materials by biological agents to provide goods and services
- The science of the production processes based on the action of microorganisms
and their active components and of production processes involving the use of cells and
tissues from higher organisms.
- Biotechnology is really no more than a name given to a set of techniques and
processes
- Biotechnology is the use of living organisms and their components in agriculture,
food and other industrial processes
- Biotechnology- the deciphering and use of biological knowledge
While biotechnology has been defined in many forms, in essence it implies the use of'
microbial, animal or plant cells or enzymes to synthesize, breakdown or transform materials.
The European Federation of Biotechnology (EFB) considers biotechnology as 'the
integration o f natural sciences and organisms* cells, parts thereof, and molecular
analogues for products and services’.
71
Genetics
M ic ro b io lo g y
B 10 che mi s try/Che mi J try
X
E le c tr o n ic s B iC 't e d m o io g y Food
F c^ d technology I
engineering
B io ch e m ica l
C hem ical Mechanical
engineering
engineering engineering
The RFB definition is applicable to both 'traditional or old’ and 'new or modern'
biotechnology. Traditional biotechnology refers to the conventional techniques that have
been used for many centuries to produce beer, wine, cheese and many other foods, while
‘new' biotechnology embraces all methods of genetic modification by recombinant DNA
and cell fusion techniques, together with the modem developments of 'traditional’
biotechnological processes. The difficulties of defining biotechnology and the resulting
misunderstandings have led some people to suggest the abandonment of the term
‘biotechnology’ as too general and to replace it by the precise term of whatever specific
technology or application was being used.
Unlike a single scientific discipline, biotechnology can draw upon a wide array of
relevant fields such as microbiology, biochemistry, molecular biology, cel] biology,
immunology, protein engineering, enzymology, classified breeding techniques, and the
full range of bioprocess technologies (Fig 1). Biotechnology is not itself a product or
range of products like microelectronics: rather it should be regarded as a range of
enabling technologies that will find significant application in many industrial sectors. In
fact it is a technology in search of new applications and the main benefits lie in the
future. New biotechnological processes will, in many instances, function at a low
temperature, will consume little energy and will rely mainly on inexpensive substrates
for biosynthesis.
B . Grammars
1. Tiếp vị ngũ’ của danh từ
-er : tạo thành các đanh từ tương ứng từ các động tù
work - worker (người công nhân); stir - stirrer (máy khuấy)
-ing: tạo thành tên của hành động tương ứng
test - testing
-iíy : tạo thành danh từ tính từ
dense - density
2. Các tiếp vị ngũ' tạo thành các danh từ tương ứng:
-ance: appear - appearance -ence: differ ~difference
-at ion: distil - distillation -ion: discuss - discussion
-ment. measure - measurement-age; pass - passage
73
À
c . Exercices
1. A n sw er th e Follow ing Q uestions
a. Which of the definitions of biotechnology do you like best and why?
b. List some applications of biotechnology from reading?
c. What are the characteristics of biological processes?
d. Mow does traditional biotechnology differ from modem one?
e. What are the advantages of Biotechnological Process?
2. Translate into English:
a. CNSH bao gồm các quá trinh ứng dụng khác nhau từ CNSH cổ điển đến CNSH
hiện đại.
b. CNSH là quá trình sử dụng các vi sinh vật sống và các cấu tử của nó trong quá
trình sản xuất công nghiệp, nông nghiệp và công nghiệp thực phẩm.
c. CNSH có thể đạt được dựa trên các lĩnh vực lien quan như : Vi sinh vật học, Hóa
sinh học, Kỹ thuật Protein, Ngành Enzim học, Kỹ thuật lai tạo giống và kỹ thuật các quá
trình sinh học
3. Thêm tiếp vị ngữ vào các từ sau để chuyển chúng sang danh từ: -er, -tion, -
ation, -able, -ỉble,...
a. Manufacture, produce, research, observe, cool, compute, mix, stir, contain, bum.
b. Form, condense, separate, distill, filter, combine, react, concentrate, discuss,
evaporate.
c. Transport, measure, break, market, control, compare, change, rely, reproduce,
convert.
4. Hãy ghi các danh từ tuxmg ứng
Differ, engine, Science, physics, chemistry,
Pure, react, produce, solid, crystal,
Unit 13. SUBSTRATES FOR BIOTECHNOLOGY
75
show that lignocellulose will be the most useful carbon source for biotechnological
developments.
76
Digestion tiêu hóa, Phân cắt
/di'd 3 estjn/
Distillerv wastes /dis'titari weist/ bã rượu, chất thải từ nhà máy rượu
Feedstock /TcdsDk/ nguồn nguyên liệu cung cấp
B. Grammars
1. Tiếp vi ngũ’ tạo thành tính từ
-full: biểu thị một tính chất tồn tại thực từ danh lừ
harmful
-less: biểu thị một tính chất ngược nghĩa cùa danh từ
harmless
-able, tính chất của tinh từ có thể thực hiện được
distinguishable
-ỉbỉe: dịch như dạng tính từ bị động
reproducible
2. Tiếp vị ngữ tạo ra động từ
~ify\ solid- solidify
-ize: special- specialize
-ate: to separate
Chú ý:-i, y đọc thành -ai
- ate đọc thành -it
3. Sự biến đổi một số loại từ
Trong tiếng Anh có thể sử dụng các từ không biến đổi nhưng chức năng ngữ pháp
thì khác nhau. Thường cỏ các loại sau:
a. Danh từ và động từ
a shape (hình dạng, loại); to shape (tạo thành dạng)
a result (kết quả); to result (có kết quả, xuất hiện)
b. Danh từ và tính từ
glass (thủy tinh) vessel (thùng, nồi, bình, thiết bị)
a glass vessel (bình thủy tinh)
* Nếu trước hai loại danh từ gần nhau thì tính từ đứng trước có thể thuộc danh từ
gần nó và chú ý khi dịch.
a pure tin vessel (thiết bị từ thiếc tinh khiết)
a clean tin vessel (thùng thiếc sạch)
c . Exercices
1. Answer the following questions
a. List some substrates for biotechnology
b. What is the disadvantage of starch-bearing substrates?
c. What limits the lignocellulose to become common substrate for biotechnology?
d. What are thw advantages of cane sugar and molasses as substrate for Brazil and
other Nations ?
e. By which, The pure cellulose can be degraded to fermentable sugars
2. Translate Into English
a. Rất nhiều sản phẩm phụ của nông nghiệp, công nghiệp được sử dụng như là
nguyên liệu cho công nghệ sinh học.
b. Ngược điếm nhỏ của tinh bột là phải huyển hỏa nó thành monocacarit hoặc
ologosacarit băng quá trình thủy phân bởi enzim trước khi lên men.
c. Trên toàn thế giới, các loại thực vật trồng chủ yếu tạo ra khoảng 24 tấn celluloza
tính theo đầu người trong 1 năm
Unit 14. THE DEVELOPMENT STRATEGY OFICROBIAL
PROCESS
Introduction
The development of a microbial process for the formation of biomass or products is
aimed at maximizing three factors:
- the yield o f product per gram of substrate;
- the concentration of the product;
- the rate o f product formation.
In order to achieve this, the following main features o f a microbial process
development have to be observed:
- isolation, identification and initial selection of microorganisms;
- determination o f optimum values o f nutritional requirements, temperatures, pH
and oxygen supply;
- modification of the genetic structure of the organism to increase the product
formation;
- cell cultivation systems.
All four aspects are basically concerned with the adjustment of metabolic
regulation in the organism, whereby metabolism means that all o f the available carbon is
converted into biomass and the endproduct(s) of energy metabolism. Microbial process
development can therefore be regarded as the ideal example for basic scientific research
with an applied goal. The knowledge gained in such process development can then be
translated into the microbial process technology, which can be classified into high,
intermediate, and low or village technology. Over the pass decade, biotechnology has
emphasized the development of technologies for organisms preserved in culture
collections, which have never been investigated along the lines mentioned above. If one
wants to develop a technology of a process, one has to know the catalyst first. The latter,
of course, is the appropriate microorganism in question and its suitability for a process
development.
In terms of total biomass of our planet, microorganisms are equal to the animal
kingdom (including human beings), together taking about half and higher plants the other
half. The question was thus raised whether mankind has taken or is taking full advantage
of this almost untapped natural resource.
Microorganisms are still most frequently referred to as the cause o f disease in
human beings, animals or plants, and only slowly do we recognize that many more types
are beneficial than harmful to higher forms of life. The reasons for this increasing
awareness over the last decade are the realization that biological systems may be utilized
for many new purposes in addition to food production. It is the biological sciences,
which have provided important potentialities for development in the -second half of
twentieth century and beyond.
Isolation, identification and initial selection o f microbial strains.
A great number of culture collections, together with the recently established
MIRCENs (Microbiological Resources Centers), contain large lists of microbial strains of
more or less known characteristics. If one looks for a particular strain, the World Data
Center on microorganisms is available to locate the strain in the particular affiliated culture
collection. The majority of these available strains, however, have neither been isolated nor
explored with an aim to process development. It is therefore necessary to search for new,
more suitable cultures, which possess the properties for producing ihe desired product in
high yield, or reinvestigate the existing strains from culture collections with the same aim,
and at the same time economically utilize the available substrate. New cultures may be
found by chance observations) or more likety by a systematic search.
A systematic search for new cultures may depend on two major approaches:
- the pure scientific approach;
- the process development oriented search.
Whichever direction is chosen, it is absolutely necessary to be well acquainted with
the microorganisms, that is, one must be able 10 place them correctly into the system of
living entities. Every isolation is connected with an evaluation of various features of
microorganisms. The initial features in microbial process development would
undoubtedly be related to resource utilization and or product formation. In sharp contrast
to the usual requirements of academic research, organism isolation and initial selection
for an industrial process is dependent on a range of criteria that are relevant to the
optimization oi the particular process. Their features may be morphological,
physiological, genetically, immunological etc. and the sum o f all these features of a
microorganism is referred to as its phenotype. A phenotype therefore represents any
measurable characteristic or distinctive trait possessed by an organism. In contrast,
genotype can be explored via the phenotypic expression.
The isolation, identification and initial selection of organisms for microbial process
development depends therefore on the phenotypic expression of the organism. Despite
the selective aim, one should not forget that every microbial culture must possess certain
general attributes:
- the strain should be a pure culture and be free of phages;
- the strain must be genetically stable;
80
- the strain must produce readily many vegetative cells, spores or other
reproductive units;
- the strain should grow vigorously and rapidly after inoculation;
- the strain should produce the required product within a short period of time;
- if possible, the strain should be able to protect itself against contamination;
- the strain should produce the desired product, which should be easily separable
from all others; and
- the strain should be amenable to change by certain mutagenic agents.
In most cases it is useful to isolate a culture from a natural resource o f
decomposing or organic materials. Rapid screening techniques for testing the phenotypic
expression normally combines isolation and selection simultaneously. The techniques
used for these tests are numerous and depend, of course, on the expected phenotypic
expression. Any isolated culture should immediately be deposited with a culture
collection for maintenance and preservation.
The isolation and identification of a new culture on phenotypic expression also
gives some indication on the metabolism of the organism. It is of utmost importance,
however, to investigate in details the basic metabolic processes of the organism as part of
the selection program. Traditionally, screening procedures are based on agar plate
techniques or enrichment cultures. It should be realized that both could be very
restrictive if one aims at certain microbial process developments. The agar plate
techniques are very impôrtant for enzyme - and antibiotic - producing strains. They give
excellent results for polymer degradation (e.g. starch, cellulose) by exoenzymes or
aniibiotic production, that is, phenotypic expression related to products excreted out of
the ceil. They also could be indicators for acidic or alkaline product formation. However,
these procedures are very labor-intensive and time-consuming. Hnrichment cultures, on
the other hand, are carried out under substrate excess conditions and thus select
organisms on the basis of maximum specific growth rate. This characteristic may not be
the key criterion for the process being developed. It also must be realized that in batch
enrichment the time of sampling is important for the selection of the most desirable
organism, since the growth conditions change as a function of time. It could therefore be
possible to miss the particular stage when the particular organism is present in sufficient
numbers to guarantee its isolation.
An attractive alternative has been developed more recently, which involves a
continuous flow enrichment technique. This technique allows the selection and isolation
of organisms on the basis of their substrate affinity (using a chemostat), maximum
specific growth rate (using a turbidostat), resistance to toxic materials, etc.
6- BGTACN 81
A
Different screening techniques select therefore different types of organisms and it
is in the experimenter's hand to choose which one of these techniques will lead to the
isolation and selection of the microorganism wanted for the envisaged development.
It was mentioned earlier that sound knowledge in microbial biochemistry, that is the
basic metabolic processes, is an absolute requirement for a successful and speedy isolation
and selection program. Aerobic, facultative aerobic ,anaerobic and anaerobic organisms can
be isolated separately for their substrate specificity, growth rate or product formed.
83
c . Exercices:
1. Answer the following questions
a. What are the factors maximizing a microbial process for the formation of biomass?
b. Over the past decade, what field has biotechnology emphasized on?
c. What is the purpose of isolation, identification and initial selection of microbial
strains?
d. What is a systematic search for new culture?
e. What are the demands for every microbial culture?
2. Translate into English
a. Những kiến thức thu được trong quá trình nghiên cứu vi sinh vật từ phòng thí
nghiệm có thể áp dụng vào quá trình công nghệ sản xuấí.
b. Vi sinh vật có nhiều ứng dụng có lợi nhưng nó cũng là nguyên nhân gây nên các
bệnh tật cho con người và động vật, thực vật.
c. Các loại vi sinh vật hiếu khí, yếm khí và yểm khí tùy tiện có thể phân lập và nuôi
cây riêng lẻ.
3. Dịch ra tiếng Việt (chú ý các tiếp đầu ngữ)
a. Reorganizereformutate re-examine re-enter
remeasure redistiliation re-use renumber
rebuild re-form.
b. De-activationdecarbonize dechlorinate dehydrated
demineralizedeoxidation desulfurizer
Unit 15. .MICROBIAL PURE CULTURE PRESERVATION
In order to have a reproducible source of cells for inoculation of the initial flasks
for subsequence scale-up to production reactors, methods for maintaining viable cells
must be employed. The most commonly used methods include:
Continuous cultivation as cell suspensions
Agar surface-solid media
Freezing (-200°c to -40°C)
Freeze-drying (lyophylization)
1. Continuous cultivation as cell suspensions
For short term storage of cultures, cells are frequently maintained in stoppered
tubes (to prevent contamination and evaporation) containing a suitable growth supporting
medium. Under such conditions the cells grow, albeit at a suboptimum rate due to lack of
agitation, pH control etc., until they reach the stationary phase of batch growth. Most
bacteria and yeasts remain viable for very long periods (> 1-2 months) under these
conditions, although the viability of some cells, especially mutants and plasmid
containing cells, can rapidly decrease. Viability can be improved by storage of such
cultures at 0-4°C. The major risks are contamination and mutation (or reversion of
existing mutants) which may not be detectable until such cultures have been used to
inoculate reactors, resulting in loss of time, energy and money.
2. Agar surface-solid media
One of the most common methods of storing, and even separating the component
strains of mixed cultures, is the use of solid media. Usually a gelling agent such as agar
is added to a standard liquid culture medium (for the desired organisms). Agar is an
extremely important material in biotechnology, not only for microbial cell storage, but
also as matrix for cell immobilization and for the propagation of plant cells.
Agar is a complex polysaccharide containing a (l,3 ) and ÍKM) linked sugars
(pectin, uronic acids, etc.) extracted from marine sea-weeds. It can be separated into a
neutral fraction (agarose) and a sulphate containing fraction (agaropectin). Agarose'
(1,5% w/v solution) gels at a temperature of between 15°c and 42°c depending on
purity. Agaropectin does not gel; consequently its presence slightly reduces the gel point
of agar. Very few organisms possess the ability to hydrolyze the bonds linking the sugar
residues of agar which, together with its gelling characteristics, makes it an ideal, neutral
support matrix.
85
i
86
rapidly sublime. After 4-6 h, over 95% of the cellular water can be removed. Usually the
freeze-drying is carried out in small, sterile glass vials, regenerated by re-suspending the
freeze-dried cell mass in culture medium. Viability varies from strain to strain but is
typically between 5-10%. This may seem a low number, but in fact represents 10s- 109
cells g '1.
87
Stopper Nút bông, đậy bằng nút bông
/'stDpa/
Sublime /sa'blaim/ Thăng hoa, hùng vĩ, uy nghi,
Thawing /'0 D:ir|/ Tan đá
B. Grammars
1. Tạo nghĩa ngược lại
Un - usual —» unusual in - organic —» inorganic
Im - purity —►impurity non - metal —» non-metal
Dis - appear —*■disappear mis - calculate —>miscalculate
2. Thể bị động - Thường xuyên dùng trong văn phong khoa học tiếng Anh
a. The experiment is made.
was made,
has been made,
had been made,
will be made,
will have been made,
would be made,
would have been made,
is being m ade..
was being made.
* Thể bị động được cấu tạo từ "to be" với phân từ quả khử của động từ. Thì tiếp
diễn chỉ có ở hiện tại và quả khứ.
b. The experiment was made by Jonh.
Chủ ngữ chính chuyển ra sau bởi "by"
- The experiment was made with this apparatus.
88
c. Hydrogen found in most of the substances which constitute living matter.
- The experiment was finished last week,
e. They gave him a new device.
A new device was given to him. / He was given a new device.
* Trong tiếng Anh hay dùng thể bị động, nhất là trong văn phong khoa học, chu
ngữ chuyển thành tân ngữ và ngược lại.
i'. He was disappointed when /he was/ told that he had not been successful.
g. The laboratory was originally directed by Doctor Brown, now it is headed by
Professor Smith.
c. Exercices
1. Ansnswer the following Questions
a. What are some disadvantages of the continuous cultivation method?
b. In your opinion, which properties of agar make it an ideal material for microbial
growth media?
c. How is the solid media prepared?
d. Which cares should be taken to improve the storage quality by freezing?
e. How does the freeze-drying (lyophiltzation) differ from freezing?
2. Translate into English
a. Các phương pháp duy trì tế bào vi sinh vật sổng sót trong một thời gian nhất định
gọi là phương pháp bảo quản giống vi sinh vật thuần khiết.
b. Thông thường, thạch được bổ sung vào môi trường lỏng để nuôi cấy vi sinh vật
với liều lượng khoảng 1,5-1,6 % tỉnh theo trọng lượng thạch trên thể tích dung dịch.
c. Theo phương pháp lạnh đông khô để bảo quản giống vi sinh vật, thì tỷ lệ sống
sót của chúng phụ thuộc vào từng loại chủng giống va thường nằm trong khoáng 5-10%.
3. Tỉm từ trái nghĩa
Natural certain stable breakable active complete
Dependentdirect soluble probable possible pure
elastic zero aromatic ferrous conductor appear
order advantage
89
Unit 16. BIOREACTOR
90
Most ot the information that is discussed below was obtained on small pilot plants.
Only a few results from industrial demonstration plants have been published.
In process engineering, the passage from the model to the production unit can often
be facilitated with the aid of similarity theory. In general, this theory can be used to only
a limited extent in chemical and biochemical reactors, since when the unit is enlarged the
geometric similarity is not necessarily matched by that of fluid motion and mass transfer
of the individual transport processes. If, however, a single parameter is rate determining,
similarity theory can be very helpful in the calculation of reactors.
Similarity theory deals with the criteria, which permit a calculation of the
performance of a system on the large scale, based on small-scale model experiments. For
each elementary process, the process-determining factors can be comprised within a
characteristic number which must remain constant during the enlargement of the reactor
if the similarity between the laboratory and the pilot reactors (or between the pilot and
production reactors) in relation to this process is to be preserved. If this similarity exists,
the results that were obtained on laboratory or pilot reactor scale can be used for the
production reactors, also.
In order to reduce the number of variables these quantities are brought together
according to definite rules to form dimensionless characteristic numbers (dimensional
analysis). The results found in the laboratory or pilot reactor are then correlated by a
combination of these characteristic numbers.
Before the mode of operation (discontinuous, continuous, semicontinuous), the
type, the size, and the operating conditions of the reactor are determined, a preliminary
choice must be made of the mode of operation and of the type of reactor, which are
predetermined by the organisms used, the media, the characteristics of the biochemical
process, and the site. The mode of operation and the type of the reactors for enzymatic
transformations are affected by a comparatively sm all number of properties (molecular
mass, stability) of the enzyme. To discuss these questions quantitatively, some basic
concepts must first be defined.
91
Boundary /baundari/ biên, giới hạn, phạm vi
Fluid /fluid/ chất lỏng, (thuộc) chất lỏng
Mass /mses/ khối, đống, số nhiều, đa số, chấl thành đống
Nutrient /nju: triant / thức ăn, chất dinh dưỡng/ bổ, dinh dường
Nutrition /njui'tri/an/ sự nuôi dưỡng, sự đinh dưỡng, thức ăn
B. Grammars
Cách phát âm một số tiếp đầu ngữ và tiếp vị ngữ
a) bi- /bai-/ binary /bainsri/
di- /dai-/ diatomic /daia'Omic/
tri- /trai-/ trivalent /trai'veibnư
re- /ri:-/ re-distil /'ri:dis'til/
de- /dí:-/ de-oxide /di:' Dksaiz/
hypo- /haipou-/ hypophosphate /,haipou'fDsfeiơ
hydro- /haidrou-/ hydrocarbon /haidrou'ka:ban/
b) -ation /-eijan/ neutralization /,nju:tralai'zeis3n/
-tion /-san/ dilution /di'lju:s3n/
-ture /-tfe/ culture /kaltía /
-age /-idz/ percentage /pa’sentidz/
-ese /-i:z/ manganese Amaenga’ni'.z/
-ide /-aid/ chloride /kbrraiđ/
-ite /-aỉt/ chlorite /kb:rait/
-ate /-it; eit/ chlorate /kl D: ritr eit/
-ine /-i:n/ chlorine /kỉ D: ri:n/
-ene /-i:n/ benzene /benzi:n/
-ime /-aim/ oxime
/Dksaim/
-lie /-ail/ nitrile /naitrail/
92
-ol /-oul/ catechol /kaetakoul/
-ic /-ik/ lactic /laektik/
-ous /-ổs/ ferrous /feras/
-able /-ổbl/ fermentable /fa:mentabl/
“ible /-ibl/ combustible /kaníbastibl/
-ize /-aiz/ neutralize /nju:tr3 laỉz/
-fy /- fai/ classify /klaesifai/
-ity /-iti/ density /densiti/
c. Exercises
1. Answer the following questions
a. What is the main process that occurs in a bioreactor?
b. What are the optimum conditions for enzymatic actions in a bioreactor?
c. What is "scaling-up" for designing the bioreactor?
d. Can you apply the information obtained in lab or pilot reactor scale to production
reactors?
e. What are the modes of operation in the reactor?
2. Translate into English
a. Các điều kiện thích hợp cho việc chọn chủng vi sinh vật phải được xác định bàng
thực nghiệm.
b. Các điều kiện thích hợp cho các phản ứng enzim phải được nghiên cứu từ phòng
thí nghiệm như một quá ưình lên men.
c. Nhiệt độ, pH và nồng độ oxy hòa tan thích họrp trong môi trường nuôi cấy phải
thu được từ thiết bị phản ứng trong phòng thí nghiệm.
3. Hãy tập đọc chú ý các tiếp đầu ngữ và các tiếp vị ngữ
94
Crystallize /kristalaiz/ tinh thể, kết tinh
Crystallization quá trình kết tinh
Akristalai'/.eijsn/
Crystal tinh thể, pha lê
/kristal /
Creep /kri:p/ Co giãn , sự nóng chảy, dòng chảy
Grind (ground, /graind, graund/ nghiền, nghiền mịn
ground)
Drying /draiÍỊ)/ sấy khô, làm khô
Evaporate /i'vaspsreit/ quá trình bay hơi, quá trình bốc hơi. cô dặc
Hvaporation /ì,veepo'reij3 n/ bay hơi, bốc hơi
B. Grammars
Mệnh đề nhượng bộ
Đó là ỉoại mệnh đề diễn đạt hai ý trái ngược trong cùng một câu.
1. Despite /Inspite of = bất chấp
Đằng sau hai thành ngữ này phải dùng một ngữ đanh từ, không được dùng một câu
hoàn chỉnh.
- Despite his physical handicap, he has become a successful businessman.
- Jane will be admitted to the university in spite o f her bad grades.
2. Although / Even though / Though = Mặc dầu
Đằng sau 3 thành ngữ này phải dùng một câu hoàn chỉnh, không được dùng một
ngừ đanh từ.
- Although he has a physical handicap, he has become a successful businessman.
Tuy nhiên nếu though đứng cuối câu tách biệt khỏi câu chính bởi dấu phẩy. Khi
nói hơi dừng lại một chút, lúc đỏ nỏ mang nghĩa tuy nhiên (= How ever).
- He promised to call me, till now I haven't received any call from him, though.
3. Althought / Albeit (more formal) + Adj/ Adv / Modifier = dẫu sao, tuy răng
- Her appointment was a significant, althought/ albeit temporary success. (Việc bà
ấy được bỗ nhiệm là một thành công quan trọng đây, nhưng dâu sao cũng chi là nhát
thời)
- Her performed the task well, althought/ albeit slowly (.Anh ta thực hiện nhiệm vụ
đỏ tốt đấy, tuy rằng chậm).
4. However + adj + s + link V = dù có .... đi chăng nữa thì ....
- However strong you are, you can't move this rock.
c . Exercises
1. Answer the following questions
a. What is the Bio-chemical engineering concerned?
b. What is the most important contribution of the Bio-chemical engineer?
c. Can you tell some main operations involved in the Bio-chemical industrial proccss?
d. What is the commercial success of scientific research of Bio- chemical reaction?
e. How can you get the industrial efficiency of Bio-chemistry?
2. Translate into English
a.Trong thực tế hiện nay, các quá trình Hóa- Sinh học liên quan chủ yếu đến các
quá trinh vật lý hay tác động vật lý lên các phản ứng hóa học.
b. Công nghệ, hóa-sinh học cần chọn các nguyên vật liệu thích hợp cho xây dựng
nhà máy tương ứng.
c. Chúng ta cần phải tìm các loạị kim loại chế tạo thiết bị có khá năng chống được
ăn mòn, cỏ khả năng co giãn ở nhiệt độ khác nhau.v.v.
96
Unit 18. THE IMPORTANCE OF BIOTECHNOLOGY
?- BGTACN 97
Together with many ditYerent chemical and physical purification processes, the
biotechnological purification of sewage is the most important means of rendering sewage
harmless and clarifying it so that it can be returned to the natural water cycle.
Recent developments of biotechnology in close connection with its neighboring
areas make up an increasing proportion of environmental protection. Recycling processes
with biomass are currently being intensively studied and tested in order to achieve
processes for the degradation o f environmentally harmful substances with the aid of
microorganisms.
Biotechnological industries often use ecologically beneficial processes. They
frequently require less energy, since many reactions are performed at iow temperatures
and without substantial overpressure.
In the technical field, it has been possible in the last few years, particularly through
investigations in the field of the production of biomass, to apply measuring and
controlling technology, including the use of computers, to the vital processes o f cells
taking place in reactors. The importance o f this application o f modern technologies for
living systems will certainly increase in the future.
Another highly interesting field is the use of fixed systems. By being fixed to
matrices, both living cells and also their enzymes can be used repeatedly, and at the same
time the advantages o f smaller dimensions of plants are obtained, since biotechnology is
usually carried out in highly diluted aqueous solutions.
Molecular biology, with its first attempts at application as genetic engineering, is
certainly capable of opening up completely new possibilities for biotechnology. It has
become likely that by manipulating cells, in combination with measuring and controlling
techniques and the technical developments of the last few years, complicated natural
substances normally very difficult to obtain can be manufactured in controlled fashion. If
basic science is to understand nature and technology is to apply what is understood, a
broad field is opened up here to biotechnology, which could possibly be a decisive factor
in human society during the next few decades.
98
Genetic / d3 i’netic/ Di truyên, nguồn gốc, phát sinh
Matrix (matrice) /’meitriks/ Khuôn, thể mẹ, thế gốc, gốc ghép,dạ
con. tử cung
Molecular /'mou'lekjuta/ (thuộc) phân tử
Molecule An Dlikju:!/ phân tứ
B. G ram m ars.
1. Một sổ qui tắc phát âm
Âm đóng và âm m ở
Đối với phát âm tiếng Anh có một số qui luật cơ bản. Sự khác biệt thể hiện cụ thế
nhất là phụ âm và nguyên âm, giữa các từ viết có nguyên âm đóng và mờ:
- Ầm đóng là những âm mà từ của nó được bắt đầu và kết thúc bằng phụ âm
sit - sitting
- Âm mở là những âm mà từ của nó được bất đầu hoặc kết thúc bàng nguyên âm
no - note
Các nguyên âm gồm có a, e, i, o, u. Nhìn chung các âm thường ở dạng âm đóng
ngắn thì đọc sang phiên âm như: /ae, e, i, 0 , a, u/ hoặc âm mở dài thỉ đọc theo phiên âm
là: /ei, i:, ai, ou, ju:/
a ỉ Ị - plan
/el/ - p|ane
u /A/ - tub
/u / giữa /p, b, f, - 1, s/ - bull
/ju-/ - tube o
99
Các nguyên âm a, e, i, o, u khi trước phụ âm r thường đọc như sau
/als/ - fire
Nếu đứng trước rr thì đọc là: /asr, er, Ir, D r, Ar/.VÍ dụ:
Hư Ịlx Ị - mirror
Kiểu phát âm này rất thông dụng đối với cả âm ngắn và âm dài giúp người học khi
chưa biết phiên âm gặp từ có những âm dạng như trên có thể đọc được một cách tương
đối chính xác. Tuy nhiên một sổ từ không đúng theo qui luật đã nêu thì phải tra theo từ
điển để đợc cho đúng.
have, very, live, body, study, spirit...
c. Exercises
1. Answer the following questions
a. What are the large areas of operation of biotechnology?
b. Name some main care products produced biotechnologically.
c. Why the glutamic acid is produced more than other amino acids every year ?
d. Can you say something about biotechnology in the technical field?
e. What is molecular biology?
100
2. Translate into English
a. Hiện nay có khoảng 90 loại kháng sinh được sản xuất trong công nghiệp.
b. Hcm 2 0 loại axit amin cung cấp cho các ngành công nghiệp khác nhau đều được
sản xuất theo phương pháp công nghệ sinh học.
c. Ngày nay sự phát triển công nghệ sinh học liên quan mật thiết đến quá trình bảo
vệ môi trường.
3. Tập đọc: âm đóng và âm mở
fat - fate hard - hare - harry rate genus win
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Unit 19. SOME FERMENTED MILK PRODUCTS
1. Cheese Product
Cheese and cheese products derived from the fermentation of milk are of major
nutritional and commercial importance throughout the world. These foods range from
simple cheese of variable characteristics and quality, made by empirical methods in the
home in countries where conditions arc generally unsuitable for milk production, to
consistent high quality international varieties made in the primary dairying countries by
highly industrialized modem practices.
Cheese is a wholesome and interesting foodstuff, which can provide a large part of
the human’s requirements of protein, fat - a good source of energy- calcium and
minerals.
The variety of cheese types is seen in the fact that one authoritative book Cheese
Varieties and Descriptions gives an index of 800 cheese names and contains descriptions
for more then four hundred. The same source gives the following means of classifying
cheese.
a. Very hard (grating).
Ripened by bacteria: Asiago old, Parmesan, Romano, Sapsago, spalen...
b. Hard.
Ripened by bacteria, without eyes: Cheddar, Stirred-curd.., or with eyes as Swiss
c. Semi-soft.
Ripened principally by bacterial. Ripened by bacteria and surface micro-organisms:
Brick and M unster... Ripened principally by blue mould in the interior as Roquefort,....
rf. Soft.
Ripened: Camembert, ...(as made in France). Unripened: Cottage...USA
More recently the International Dairy Federation (IDF, 1981) has produced a
catalogue ot cheese based on the following characteristics: raw material; type of
consistency; interior; exterior. The IDF method of grouping cheese is based on the
sequence OÍ characteristics in terms of their recognition by consumer. The type of milk,
which is subjected to a process of fermentation and ripening, influences the flavor of the
cheese and is given top priority in the listing. Thereafter comes consistency and internal
appearance, external features and then fat and moisture contents that are important but
less vital to the consumer, unless very detailed information is required, than to regulatory
or marketing agencies.
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2. Yoghurt
Original yogurt is prepared in Bulgaria from goats’ or cows’ milk boiled, high
solids milk, inoculated at 40-45°C with a portion of previously soured milk. To keep the
temperature constant the pot containing inoculated milk is thoroughly wrapped in furs
and placed for 8 -1 0 h in the oven until a smooth, relatively highly viscous, firm and
cohensive curd with very little wheying off is formed.
There are controversial data concerning the original microflora o f yoghurt. The
presence of various physiological groups of microorganisms was reported in early
investigations on original products but these reports also pointed out that the
predominant role in production of yogurt lays with Lactobacillus buỉgarỉcus and
Streptococcus thermophilus.
Essential microflora - consisting of Streptococcus thermophịỉus and Lactobacillus
bulgaricus.
Non-essential - represented by homofermentative lactic acid strains other than in
group (a) and by heterofermentative lactic acid bacteria. Some of them may be used
beneficially for supplementing the original microflora: for example, Lactobacillus
acidophilus, Bifidobacterium bifidum, Propionibacterium shermanii, Streptococcus
lactis subsp. Diacetylactis.
Contaminants: yeasts, moulds, coliforms and other undesirable microorganisms.
The metabolic activity of yoghurt bacteria results in a considerable increase in cell
numbers. The total count of viable yoghurt bacteria ranges between 200 and 1000 million
per ml o f fresh yoghurt, but decreases during subsequent storage.
Finished yoghurt is thus the end product of a symbiotic culture of Streptococcus
thermophilus and of Lactobacillus bulgaricus growing at temperatures in the range 40-45°C.
Faster growth of Streptococci at the beginning of fermentation brings about
accumulation o f moderate amounts of lactic and acetic acids, acetaldehyde, diacetyl and
formic acid, availability of format and the growth of Lactobacillus bulgaricus. Yogurt is
finished at pH 4.2 - 4.3.
Yoghurt bacteria, particularly Streptococcus thermophilus exhibit a marked
sensitivity to antibiotics and other inhibitory substances present in milk. Their
destruction may be also caused by bacteriophage.
Yogurt, as a product, is relatively highly viscous, firm and cohesive. Its body
characteristics are greatly influenced by the careiiil regulation of production conditions.
Top quality yogurt is smooth, without grittiness or granules and without effervescence. It
is highly acid product.
Yogurts exhibit an antagonistic effect against a number of pathogenic and
saprophytic organisms but this effect shows many variations depending on the bacterial
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B. Grammars
1. Cách phát âm một số phụ âm đăc biệt
" V /k/ “ chemistry (trong các âm tiết có nguồn gốc La-tinh
- change (irước o, u, a và phụ âm)
- machine (trước i, e, y)
- c V— /k/ - coal, car, cup, clean (trước o, u, a và phụ âm)
- certain, city, cycle (trước e, i, y)
-g ^ /g/ - gas, go, gun, green (truớc o, u, a vặ phụ âm)
- general, gin, biology (trước e, i, y)
* Trong tiếng Anh, phân từ cẩu tạo từ động từ chính gọi là tính động từ hay danh
động từ.
Phân từ hiện tại để biểu thị một hành động xảy ra đồng thời với hành động chính.
Phân từ quá khứ đỏng vai trò tính động từ với ý nghĩa bị động. Phân từ hoàn thành thể
hiện hành động hoàn thành trước hành động chính.
a. I am running home. (Tôi đang chạy về nhà)
* Tính động từ chủ động (hiện tại) cấu tạo nên thì tiếp diễn của động từ.
b. There is running water in that house. (Trong nhà đó có nước đang chảy)
* Tính động từ (phân từ hiện tại) đóng vai trò tính từ chủ động.
c. I met Tom running home. (Tôi đã gặp Tôm đang chạy về nhà)
* Dùng tính từ chủ động hay đại từ quan hệ phục vụ cho danh từ ngay trước nó
(chủ động) ỉàm ngắn câu.
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d. Running home, Ĩ met Tom. (Khi đang chạy về nhà, tôi đã gặp Tôm)
I met Tom, running home. (Tôi đã gặp Tôm trong khi tôi chạy về nhà)
* Dùng trong trường hợp để rút ngắn câu, chú ý dấu phẩy ở giữa khi dịch nó thuộc
chủ ngữ, không thuộc tân ngữ (danh từ liền nỏ)
e. Running very quickly, we shall be in time.
(Bởi chúng ta chạy rất nhanh nên chúng ta sẽ đến đúng giờ)
* Danh động từ ở đây làm ngắn câu nhưng khi dịch giống câu phụ và chỉ nguyên
nhân cho chủ ngữ câu chính.
f. He sat on the desk running water into a flask.
(Anh ta đà ngồi trên bàn và mở nuớc chày vào một cái bình)
* Làm ngắn câu để thể hiện nguồn gốc ban đầu của chủ ngữ. Dịch thì thêm "và làm gì"
g. I saw Tom running home. (Tôi đã gặp Tôm đang chạy về nhà).
Sau các động từ quan sát "to see, to hear, to feel, etc..."
* Biểu thị một hành động đang xảy ra, Dịch hành động cho đanh từ kế trước nó.
I saw Tom run home. (Tôi gặp Tôm đã chạy về nhà)
Ở dây danh từ + infinitive (không có "to") biểu thị một hành động đã kết thúc.
h. Tom running some hot water into the flask, the apparatus was in good order.
(Khi Tôm mở nước nóng vào bình thì thiết bị vẫn hoạt động tốt)
* Phân từ cỏ chủ ngữ khác với động từ ở câu chính được dịch ra theo hai vế cùa
câu. Dịch thêm "khi...đang làm gì...,thì..."
i. Tom running his car into the garage, could not pass through.
(Vì Tôm đang lái xe vào gara nên chúng ta không thể đj qua được)
* Liên kết này thay câu chính chỉ nguyên nhân, dịch như một câu phụ.
j. Tom running very quickly, the man will be saved.
(Nếu Tôm chạy thật nhanh thì người này sẽ được cửu)
* Liên kết này thay cho câu chỉ điều kiện. Dịch có câu phụ.
k. They talked about the function of the new device, Tom running the water off the tank.
(Họ đã ưao đôi vê chức năng của thiết bị mới ừong lúc Tôm mở nước ra từ bể chứa)
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* Liên kêt này thay cho câu chỉ ngữ cảnh ban đầu. Khi dịch thêm từ nối "trong khi,
và, đông thời..."
1. Run over, he had to be taken to the hospital,
đôi khi dùng "being" và "having been".
c . Exercises
1. Answer the following questions
a. What is the semi-soft cheese producing from cow milk?
b. How many types of cheeses are classified in the world?
c. What is yogurt?
d. How many groups of original yogurt microflora are divided into a symbiotic
culture?
e. Can you describe some useful effects of yogurt.
2. Translate into English
a. Fomat là một ỉoại thực phẩm được ưa thích vì nỏ có thể cung cấp phàn lớn nhu
cầu protein, chất béo và nguồn năng lượng cho con người.
b. Sữa chua QÓ nguồn gốc sản xuất ở Bungari tử sữa bò, sữa dê, được giữ ở nhiệt độ
ổn dịnh 40 - 45°c với giống sữa chua giống của đợt trước.
c. Tổng lượng vi khuẩn sống sót trong sữa chua có từ 200 - 1000 triệu tế bào/ ml
sữa chua lươi nhưng giảm đảng kề trong thời gian bảo quản tiếp theo.
3. Hãy tập đọc chú ý các từ ch, c, g, th, ph, qu
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Unit 20. SOME MAIN OPERATIONS OF MONOSODIUM
GLUTAMATE (MSG) PRODUCTION
MSG is lhat Glutamic acid connects 1 Sodium. This is MSG’s chemical formula:
I !OOC-(CI I2)2 - CH(NH 2)-C 00N a.H 20
At the end of the twentieth century, about one million tons of L-glulamate is
produced around the world annually by the fermentation method using a l-glutamate-
producing Coryneform bacterium. Monosodium glutamat (MSG) has a unique flavour
which is Dr. Ikeda discovered that glutamate was the key component of Umami.
In 1987, JECFA (Joint FAO/WHO Expert Committee on Food Additive) re-evaluated
the safety of MSG and assigned an Acceptable daily Intake(ADI), of 0-120g per kg body
weight, with a special note restricing its use in infants due to the lack of scientifically valid
data. Mono sodium salt of Glutamic acid was most suitable for a seasoning.
MSG is produced by three methods as: extraction method, synthetic one and
fermentation one, But nowadays mainỉly by fermentation method.
Fermentation Method
Conversion of carbohydrates into useful compounds such as alcohols or acids,
using microorganism. Same way, glutamate is produced by microbial fermentation called
glutamate fermentation, which concludes the main operations as follow :
1. Major materials
For glutamate fermentation is carbohydrates from plants, such as sugar cane,:starch
and cane molasses as main raw material. The hydrolysis o f starch because Starch is the
combination o f many glucose and we do hydrolysis by enzyme. This course is that starch
cannot be consumed but glucose can be done by microorganisms. The hydrolysis of Cane
molasses because Cane molasses contains sucrose. Sucrose is the combination of glucose
and fructose. And we do hydrolysis by H2SO4. This course is that sucrose is consumed
slowly but glucose can be consumed fast! by microorganism.
2. Fermentation process
Corynebacteium glutamic um was first isolated as glutamate-producing bactcrium
in 1957. Coryneform bacteria (called Corynebacteium glutamicum or Brevibacterium)
are Gram-positive, non-spore forming, rod-shaped bacteria, and requires biotin for
growth. Glutamic Acid is biosynthesized through this pathway, which includes
glycolysis and part ot TCA cycle. Glucose is converted to 2'oxoglutamate, which is
converted to glutamate. It is important that this strain after the mutation vfhich over
produced glutamate under ordinary culture condition, without any induction.
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Fermentation process has 3 processes. No.l is seed culture. This process
manufactures the growth of microorganism. The 2nd. step is in seed lermcntor and
transler to main fermentor. Main raw material are sent from Saccharification process and
others components, (nutritients, vitamins, metals.....), are prepared by this site. And all
components must be sterilized.
The important points are 3 control points: Temperature, dissolve oxygen, and pH.
Temperature is controlled by cooling water, dissolve oxygen is controlled by clean air,
and pH is controlled by NH3.
3. Purification process
This process is the manufacturing crude crystal of Glutamic acid from fermentation
broth by pH adjust by NaOH, Glutamic acid changes to MSG as follow :
The 1st. step is the receiving broth from fermentation. The 2nd. step is evaporation
by steam And increases glutamic acid concentration. The 3rd. step is pH adjust and
cooling. This process manufactures crystal of glutamic Acid by pH adjust is done by
H2S 0 4 to pH 3.2. This point is isoelectric point of Glutamic acid, cooling and separation.
The 4lh step is separation. This process produce light liquid and heavy liquid.
Heavy liquid is the including Glutamic acid liquid and filtrate by belt filter
machine. This crystal is dissolved again and adjust pH by NaOH to pH 7-8. This is liquid
crude MSG. This process is the purification of MSG crystal and the production of good
quality MSG by decoloration by activity carbon and filtration.
The 5 th. step is crystallization. This process does m evaporator by sleam, and
MSG’s solution exists at high concentration by vacuum evaporation to supersatutated
MSG. Then cooling in Oder of MSG is crystallized, resulting in the final product, MSG.
This process is the separation of wet crystal oi MSG and liquid by conturbex.
4. Complete Final MSG product
The r ‘ step is drying. This process is done in dryer by hot air to dried MSG.
Classification and packing process. With standard as: MSG crystal shall contain not
less than 99%, moisture content, sodium chloride shall not be higher than 0.5%,
Impurities present shall not include asenic, iron and calcium compounds.
5. Treatment of all waste water to liquid fertilizer as Ami-Ami of Ajinomoto
Company.
Light liquid separated from the 4th step of purification is the material of fertilizer
Ami-Ami. We adjust pH by NH3, make-up, and send to Agriculture department.
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Adjust / 3 'd3 Ast/ điều chinh, đặt lại cho đúng vị trí, trật tự
Crude crystal / kru:d 'kristl/ tinh thể to, tinh thể thô
Decoloration /di:,kAb’reiín/ quá trình làm phai màu, làm mất màu
B. Grammars
1. Sự khác nhau gỉữa tiếng Anh và tiếng Mỹ ờ một số từ thưởng gặp trong hóa
thực phẩm
a. Anh: -our colour, vapour Mỹ: -or color, vapor
-re centre, litre, metre -er center, liter, meter
-mme Gramme -m Gram
b. Cuôi từ là phụ âm I, khi chuyển sang bị động phân từ hay động tử quá khứ, tỉếng
Anh hay gấp đôi phụ âm, tiếng Mỹ để nguyên.
Anh: travel - travelled Mỹ: traveled /'traevld/
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c. Chữ ph trong tiếng Anh thì trong tiếng Mỹ thường viết f.
Anh: sulphur
Mỹ: sulfur
2. Cách phát âm một số chữ viết nguồn gốc Hy lạp thưừng gặp trong khoa học
tự nhiên
c . Exercises
1. Answer the following questions
a. What is the MSG and is this safety for consumers as an food aditive?
b. Describe some main operations of MSG production by fermentation method?
c. What are the main raw materials for MSG production ?
d. What is the purpose of saccharification of starch and molasses in MSG
production
e. What are the main points for control and adjust in Glutamic acid fermentation?
2. T r a n s la te into English:
a. Dịch lên men AG được điều chỉnh đén pH =3-3,2 là pH đẳng điện cua AG dé
tách kết tủa AG khỏi dịch lên men.
b.Tinh thể axit glutamic được hòa tan thành dung dịch và trung hòa bằng NaOH để
thu được địch MSG thô.
c. Dịch MSG thô dược tẩy màu bàng than hoạt tính vả lọc sạch các tạp chất màu
bẳng náy lọc ép khung bản.
d. MSG phải sấy khô đến độ ẩm 0,5 % và dộ thuần khiết đạt > 99% MSG.
e. Phân bón dạng lỏng Ami-Ami do xử lý dịch lỏng sau khi phân ly tách tinh thể
acid Glutamic ra khỏi dịch len men.
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Unit 21. VEGETABLE PROCESSING
The demand for preservation of vegetables for home consumption does not seem to
be as great as for fruits. Preservation of vegetables for the market has a different
characteristic in composition with fruits. As is mentioned in this section, the low acidity
of the majority of vegetables makes some processing methods, such as canning, more
difficult and less to, be recommended for the persons without the necessary skills,
equipment, and experience using it.
The essential difference however between fruits and vegetables high versus low
acidity must always be borne in mind. Improvements in the preservation of vegetables
can be achieved by looking into better storage methods for fresh crops. Again, it should
be stressed that if a vegetable-processing venture is being seriously considered, advice
should be obtained from a qualified technical source.
The canning of vegetables cannot be recommended for small-scale production.
Equipment costs are high and unless stringent control is maintained there is a real danger
of causing food poisoning.
This unit is concerned with the processing methods for preservation of vegetables,
which are safe for small-scale operation, and avoid costly investment.
There are:
- Salted/brined and pickled products.
- Fermented vegetable products.
- Dried vegetable products.
Salted/ Brined and Pickled Vegetable Products
Dry salted vegetable products
In dry salting the food material is covered with salt and left for some time for the
salt to penetrate the tissues.
The action of solid salt is quite complex, but essentially involves drawing out the
moisture from the fruit or vegetable by osmotic pressure. The use of solid salt dates back
to ancient times. It was found to have many useful properties, especially as a preservative
of animal tissues, which give better results than vegetable tissues.
This is due to the different structure and chemistry of vegetables from those of
meat or fish.
Salted vegetables must be washed in clean water to remove the salt to a level where
the vegetable becomes palatable prior to use.
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While salt is very important in the preservation of vegetables it is often used with
some other preservatives such as vinegar.
The salting method does have disadvantages. Vegetables loose many of their
nutrients through salting and should in fact only be salted when there are surplus fresh
vegetables available and when other methods of preserving cannot be used.
The use o f small amounts of salt with acid fermentation, as described later, can
produce foods o f better nutritional value.
Brined vegetable products
This preservation method has much in common with dry salting except that the
vegetables are preserved in a solution of salt. The main disadvantage of brining is that
the preserved vegetables can not be kept for long, after opening, if palatable levels of salt
are used. A higher concentration would improve the keeping qualities of the preserve,
but would also make it very unpalatable without washing. The exclusion of air is
essential to prevent the growth of yeasts on the surface. The quality ol' the salt is also of
great importance. If the salt tastes bitter, its use is not recommended.
Brining vegetables, in bulk in barrels is a good way of preserving them where they
are grown so that they can be transferred to other places for later processing.
Vegetable pickles and sauces
Whole range vegetable pickles can be made using vinegar and sometimes sugar.
Prior to pickling many vegetables are dry salted or brined, the dry method being
prefeưed if a crisp final texture is required. Removal of excess salt by washing may be
necessary prior to use in the final product.
Some vegetables require blanching, a short hot water or steam treatment which
prevents the action of enzymes and reduces the initial contamination of micro-organisms.
The production processes after these stages are more or less identical to those seen
already for fniit pickles.
Fermented vegetable products
Fermentation of vegetables will take place when lactic acid bacteria ferment the
sugars present in the vegetables. Lactic acid fermentation takes place in the absence of
air at very carefully controlled conditions of pH and salt content.
Common fermented vegetables include German Sauerkraut or Korean Kim chi.
Cucumbers, eggplant, beets, onions, and olives can also be fermented in this way.
Brining and lactic acid fermentation are useful methods of processing and
preserving vegetables because they are low cost, have low energy requirements for both
processing and preparing food for consumption, and yield highly acceptable and
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I
' diversified flavors. Acid fermentations modify the flavor of the original ingredients and
often improve nutritive value.
Dried vegetable products
Drying is a very common method for the preservation of vegetables and the points
made for air drying of fruits apply.
Most vegetables, in contrasts to fruits, should be blanched. Steam blanching is
often preferred to water blanching because there is a small loss of nutrients by leaching.
After blanching, sulfiting may be useful prior to drying.
As mentioned in the fruit section, quality improvements to sun drying are to be
found in hygiene control and control over the drying speed and temperature, which has a
direct influence on the preservation of the final product. Indirect drying methods,
shielding the raw material from the sun, are the most suitable for vegetables. Choices
include drying in the shade, indirect solar drier or artificial/ mechanical drying. The
market value of the end product will tend to suggest which drying system to choose. As
in the case of dried fruit suitable packaging materials must be used to keep the final
product dry.
A. Read and Translate into Vietnamese AH New Words
Palatable / ’pgslatabl/ ngon
P. product sản phẩm ngon miệng
Palatability /’paebtabiliti / vị ngon
Penetrate /penitreiư xuyên qua, thẩm qua, thâm nhập
Preserve /pri'za: V/ ■bảo quản, đóng hộp, lưu lạí/ chất bảo quản
Preserving industry công nghiệp đồ hộp, CN bảo quản
Shade / Jeid/ Bóng mát, bóng dâm. bóng tối
Shield /Ji:ld/ tấm chắn, tấm che, lá chắn, cái mộc
Shiny / Jaini/ sáng bóng, chiếu sáng
Surplus /s:aplas / dư thừa
Versus / ’va: S3S/ chổng lại
Adventure / ad’ventja / phiêu lưu, may rủi, tinh cờ
Advice / ad'vais/ lời khuyên, tin tức
Barrel /basr h i / thùng đựng bia, bom bia, thùng trụ tròn
Brine /brain/ ngâm nước muối, nước mặn
Crisp /krisp/ giòn, nát, rán giòn
Crop off tách ra, thu được
/ krD:p Df /
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Date back /deit bí£k/đẩy lùi ngày tháng, xem lại ngày tháng
Draw (drew, drawn) /drD:, dru:, drD:n / kéo, hút
D. off hút ra, kéo ra
Eggplant /egpbnt/ quả cà, cây cà
Kxclude /iks'klu:d/ thoát ra, tiết ra, tách ra, ép đùn
Exclusion /iks'klu:d3 n/ quá trình tách chiết, thóat ra, ép đùn ra
B. Grammars
1. Danh từ đếm đưọc và không đếm được (Count noun/ Non count noun)
a. Danh từ đếm đưực: Dùng được với số đềm, do đó nó cỏ hình thái số ít, số
nhiều. Nó dùng được với Ha(n)", và “the”.
b. Danh từ không đếm được: Không dùng được với số đếm. do đỏ nó không có
hình thái số ít, số nhiều. Nó không thể dùng được với "a", còn "the" chì trong một số
trường hợp đặc biệt.
Một số danh từ không đểm được cỏ hình thái sổ nhiều đặc biệt:
Một số danh từ đểm được có dạng số ít/ số nhiều như nhau cbỉ phân biệt bằng có
"a" và không có "a"
on aircraft 4- aircraft; a sheep ị- sheep; a fish Ỷ-fish; a species Í species
Một số các danh từ không đếm được như food, meat, m oney, sand, w ater ... đôi
khi được dùng như các danh từ số nhiều để chỉ các dạng, loại khác nhau của danh từ đó.
water wafers (Nước những vũng nước)
Danh từ Mtim eMnếu dùng với nghĩa ỉà "thời gian” là không dểm được nhung khi
dùng với nghĩa là "thời đại" hay "số lần" là danh từ đếm được .
Ancient times (Những thời cổ đại) - Modern times (những thời hiện đại)
2. Cách sử dụng None và No
Nếu sau None of the là một danh từ không đếm được thỉ động từ phải ở ngôi thứ 3 số
ít. Nhưng nếu sau nó là một danh từ số nhiều thì động từ phải chia ở ngôi thứ 3 số nhiều.
None o f the counterfeit money has been found.
None o f the students have finished the exam yet.
Neu sau No là một danh từ đểm được sổ ít hoặc không đểm được thì động từ phải ớ
ngôi thử 3 sổ ít nhưng nếu sau nỏ là một danh từ số nhiều thì động từ phải ở ngôi thứ 3
số nhiều
No example is relevant to this case.
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3. Từ đi trưóc để giới thiệu
Trong một câu tiếng Anh có 2 thành phần, nếu một trong hai thành phần đó có
dùng đến đại từ nhân xung thì ở thành phần còn lại phải có một danh từ đê giới thiệu cho
thành phần đó.
Danh từ đi giới thiệu phải tương đươngvới đại từ nhân xưng đó về mặt giống và số.
-ỳ Incorrect: Henry was denied admission to graduate school because they did not
believe that he could handle the work load.
-ỳ Correct: The members o f the admissions committee denied Henry admission to
graduate school because they did not believe that he could handle the work load, or
Henry was denied admission to graduate school because the members o f the admissions
committee did not believe that he could handle the work load.
Chỉ có một danh từ được phép giới thiệu cho đại từ, nếu có hai sẽ gây nên sự lầm
lẫn do trùng lặp.
-ỳ Incorrect: Mr. Brown told Mr. Adams that he would have to work all night in
order to finish the report.
-ỳ Correct : According to Mr. Brown, Mr. Adams will have to work all night in
order to finish the report, or Mr. Brown said that, in order to finish the report, Mr. Adams
would have to work
c . Exercises
1. Answer the following questions:
a. What is the purpose o f preservation of vegetables at home and in industry?
b. Can you tell some methods for preservation of vegetables?
c. What are the advantages and disadvantages of salted vegetable products?
d. Can you describe the method for preparation of vegetable pickles?
e. What kinds o f microorganisms are used in the formation o f fermented vegetable
products?
2. Translate into English
a. Nồng độ muôi cao có thể kéo đài thời gian bảo quản rau nhưng cần phải loại bở
bớt muối trước khi ãn.
b. Quá trình lên men rau quả sẽ xảy ra khi các vi khuẩn lactic lên men các loại
đường có sẵn trong rau quả.
c. Sây khô là phương pháp thông thường để bảo quản rau quả và thường đùng năng
lượng mặt trời hay không khí nóng.
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Unit 22. SOME MAIN OPERATIONS OF WINEMAKING
Classification of wine
Wine is the result of fermenting and processing grape or some other fruits,
sometimes even vegetables.
For virtually all white wines, the juice is pressed out prior lo fermentation.
Most red wines are made by fermenting crushed grapes (must) before pressing, the
skill extracting red pigments into the new wine.
Pink wine, often called “blush wine” nowadays they are allso known as rose wine,
are generally made by very limited skill contact during fermentation, then quickly
pressed, so that only a small amount of colour is extracted from the grape skills.
The most consistent hight-quality wines generally emerged from winemakers who
use analyses and logic for processing decision making.
Main Wine Fermention
Grape and other fruits vary in sugar, acidity, and flavour constituency each year,
requiring adjustments which have a sound reasoning.
Fermentation is a natural processing which the grape sugars (mostly glucose and
fructose) are transformed into ethyl alcohol and carbon dioxide gas by wine yeasts as
Saccharomyces cerevisiae (vinLvar elipsoideus). In 1810, The French chemist and
physicists Joseph-Louis Gay-Lussac described this process in the following chemical
equation:
C 6H i20 6 ^ 2 C 2H 50 H + 2 C 0 2
Today we know that wine fermentation is carry out by certain enzymes which act
as catalysts in facilitating the fermentable sugars to alcohol / C 0 2 conversion. Students of
the fermentation process will learn that it very closely parallels the glycolysis cycle
which is elementary to modem biochemistry and that heat energy is allso a product of the
transformation. Thus the original Gay-Lussac equation is modified as follow:
C 6H | 20 6 -* 2 C2H 5OH + 2 C 0 2 + 56 kcal of energy
Yeast enzyme
Pasteur’s work even though he did not clearly understand the nature of the process,
establish the essential validity of the Gay-Lucsac equation but also showed that a variety
of by —products were present which were not accounted for by the equation. Among the
common by-products are glycerol, acetic and lactic acids and acetaldehyde...
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Á
The yield of alcohol is of great practical importance to the winemaker. It is obvious
that this is biologically unobtainable and in practice will depend on a variety ot factors.
Amount of by-products, amount of sugars used by yeasts, sugars used by other
microorganisms, alcohol loss by evaporation, the temperature, the rate OÍ termentation,
presence of air, stirring as other movement of fermenting mass, and other factors.
Antiseptics.
The use of sulfur dioxide in wines was known in the Middle Ages. It is known
universally employed to protect containers and wine. The antiseptic property o f sulfur
dioxide is due mainly to the free form. The ratio of free to bound in a given wine
depends on the temperature,. the amount of sugar ang andehyde and pH. The reported
wine yeasts can be fermented in the presence 1000 p.p.m of sulfur dioxide at pH 3.18.
Barrel Aging (Wine maturation)
Winemaker can find an abandance of literature relating to the compositions of oak
extractives and their effect on flavour of oak aged wines. More than 200 volatile
components of oak wood have been identified. Other flavour components are the
reactions of esterisation follow the time of wine maturation.
Malolactic Fermentation.
The principal effect of malolactic fermentation is a reduction ion total acidity along
with the development of a buttery-like flavour known as diacetyl. Most culture of
malolactic Bacteria are found in the Leuconostoc and Lactobacillus species, with
generally higher level of điacetyl resulting from Pedlococcus strains.
Wine Blending and completing.
Most of the great wines in the world are the product of blending. Blending reduces
the character of individual components and increases the complexity o f the resulting
product and always make a Lab. Blend first.
Wine Microfiltration and Untrafiltration are normally caried out before Packaging
or Bottling to final wine storage and wine distribution.
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khoảng 150 lít)
Blending /blendir)/ sự pha trộn, hòa trộn, phối chế
By -products /bai proudAks/ sản phẩm phụ
B. Grammars
Danh động từ
* Cũng như phân từ, danh động từ hiện tại có cùng ý nghĩa hay cùng thể hiện hành
động với câu chính.
Danh động từ hoàn thành biểu thị hành động xảy ra trước hành động của câu chính.
Danh động từ có tính chất của danh từ. Sử dụng chú yếu trong các trường hợp sau:
a- Sau một sổ động từ như: to admit, to excuse, to finish, to mind, to need...
b- Sau các giới từ.
1 s
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- Running a car very quickly may be dangerous.
- Give me your reasons for running so quickly.
- l ie is clever at running quickly.
- The only other thing is running.
- After running home I took a bath.
- He must apologize for running very quickly.
- He lagged behind for the purpose of running very quickly
* Rút gọn câu sau các giới từ liên kết "for, of, with"
- You can win by running very quickly.
- You wish miss the train without running.
- Besides running very quickly he is a good jumper.
* Dùng biểu hiện ngữ cảnh "besides, instead of, without"
- 1 looking forward to John's /his/ running.
- 1 am looking forward to John /him/ running.
-1 am looking forward to the car running very quickly.
- 1 am looking forward to its /it/ running very quickly.
* Để động danh từ cạnh đanh từ làm chủ ngữ cho câu sau để rút ngắn câu.
- 1 like running very quickly. (Tôi thích chạy nhanh)
- 1 should like to run very quickly. (Tôỉ mong muốn chạy thật nhanh)
* Danh động từ bỉểu thị một thói quen, một hành động lặp đi lập íại. Cònđộng từ
nguyên thể xảy ra một trường hợp. Trong tiếng Anh danh động từ được sử dụng rất đa
dạng. Nó được dùng để rút ngắn và ỉàm đom giản câu.
c . Exercices
1. Answer the following questions:
a. What are the differences between the red wine, white wine and rose wine ?
b. What are the main stages of wine fermentation in wine processing .
c. Can you describe the principle of main wine fermentation with the Strain of
Saccharomyces cerevisiae?
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d. What is the purpose of using sulfur dioxide in the winemaking?
e. What is the purpose of Malolactic fermentation of wine production?
2. Translate into English.
a. Rượu vang là sản phẩm do quá trnh lên men rượu etylic lượng đường có trong quả
nho hay các loại rau quả khác cùng tàng trữ sau lên men chính tạo hương thơm cho nó.
b. Rượu vang được chia ra nhiều loại khac nhau tùy theo hàm lượng rượu, đường
và độ màu của rượu cùng phương pháp lên men tàng trữ khác nhau
c. Phối chế rượu vang cuối cùng để có chất lượng rượu vang đồng nhất đưa ra thị
trưcmg là điều cần thiết đối với các nhà sản xuất rượu vang.
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Unit 23. ETHYL ALCOHOL PRODUCTION
Hthanol or ethyi alcohol, CH3CH2OH, has been described as one of the most exotic
synthetic oxygen-containing organic chemicals because of its unique combination of
properties as a solvent, a germicide, a beverage, an antifreeze, a fuel, a depressant, and
especially because o f its versatility as a chemical intermediate for other organic
chemicals.
Ethanol under ordinary condition is a volatile, flammable, clear, colorless liquid. Its
odor is pleasant, familiar, and characteristic, as is its taste when it is suitably diluted with
water. The physical and chemical properties of ethanol are primarily dependent upon the
hydroxyl group. This group imparts polarity to the molecule and also gives rise to
intermolecular hydrogen bonding. In the liquid state, hydrogen bonds are formed by the
attraction of the hydroxyl hydrogen of one molecule and the hydroxyl oxygen of a
second molecule. The effect oi'this bonding is to make liquid alcohol behave as though it
were largely dimerized. This behavior is analogous to that of water, which however, is
more strongly bonded and appears to exist in liquid clusters of more than two molecules.
Fermentation, one of the oldest chemical processes known to man, is used to make
a variety of products, including foods, flavorings, beverages, pharmaceuticals, and
chemicals. At present, however, many of the simpler products such as ethanol are
synthesized from petroleum feedstock at lower costs. The future of the fermentation
industry, therefore, depends on its ability to utilize the high efficiency and specificity of
enzyme catalysis to synthesize complex products and on its ability to overcome
variations in quality and availability of raw materials.
Ethanol is made from a variety of agricultural products such as grain, molasses,
fruit, whey and sulfite waste liquor. Generally, most of the agricultural products
mentioned above command higher prices as foods, and others, e.g. potatoes, are
uneconomical because of their low ethanol yield and high transportation cost. The energy
crisis of the early seventies may have generated renewed interest in ethanol fermentation,
but its use still depends on the availability and cost of the carbohydrate relative to the
availability and cost o f ethylene. Sugar and grain prices, like oil prices, have risen
dramatically since 1973.
Fermentation processes from any material that contains sugar can derive ethanol.
The many and varied raw materials used in the manufacture of ethanol via fermentation
are conveniently classified under three types of agricultural raw materials: sugar,
starches, and cellulose materials. Sugars (from sugar cane, sugar beets, molasses, and
fruits) can be converted to ethanol directly. Starches (from grains, potatoes, root crops)
must first be hydrolyzed to fermentable sugars by the action o f enzymes from malt or
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molds. Cellulose from wood, agricultural residues, waste sulfite liquor from pulp and
paper mills) must likewise be converted to sugars, generally by the action of mineral
acids. Once simple sugars are formed, enzymes from yeast can readily ferment them to
ethanoi.
Sugar. The most widely used sugar for ethanol fermentation is blackstrap molasses
which contains about 35 -- 40 wt% sucrose, 1 5 - 2 0 wt% invert sugars such as glucose
and fructose, and 28 - 35 wt% of non-sugar solids. Blackstrap (syrup) is collected as a
by-product o f cane sugar manufacture. The molasses is diluted to a mash containing ca
10-20 wt% sugar. After the pl l of the mash is adjusted to about 4 - 5 with mineral acid,
it is inoculated with the yeast, and the fermentation is carried out non-aseptically at 2 0
32°c for about 1 - 3days. The fermented beer, which typically contains ca 6 - 10 WI%
ethanol, is then set to the product recovery in purification section of the plant.
Starches. All potable alcohol and most fermentation industrial alcohol are
currently made principally from grains. Fermentation of starch from grain is somewhat
more complex than fermentation of sugars because starch must first be converted to
sugar and then to ethanol. Starch is converted enzymatically to glucose either by diastase
presents in sprouting grain or by fungal amylase. The resulting dextrose is fermented to
ethanol with the aid of yeast producing C 0 2 as co-product. A second co-product of
unfermented starch, fiber, protein and ash known as distillers grain (a high protein cattle
feed) is also produced.
Cellulosic M aterials. Each step in the process of the conversion of cellulose to
ethanol proceeded with 1 0 0 % yield; almost two-thirds of the mass would disappear
during the sequence, most of it as carbon dioxide in the fermentation of glucose to
ethanol. This amount of carbon dioxide leads to a disposal problem rather than to a raw
materia] credit. Another problem is that the aqueous acid used to hydrolyze the cellulose
in wood to glucose and other simple sugars destroys much of the sugars in the process.
One way of making cellulose wastes more susceptible to hydrolysis is by
subjecting them to a short burst of high energy electron beam radiation. All alternative to
acid hydrolysis is the use of enzymes. Although they avoid the coưosion problems and
loss of fuel product associated with acid hydrolysis, enzymes have their own drawbacks.
Hnzymatic hydrolysis slows as the glucose product accumulates in a reaction vessel. This
end-product inhibition eventually halts the hydrolysis unless some way is found to draw
off the glucose as it is formed.
Ethanol Fermentation With Yeast
The organisms of primary interest to industrial operations in fermentation of
ethanol include Saccharomyces cerevisiae, s. uvarum, Schizosaccharomyces pombe, and
Kiuyueromyces sp. Yeast, under anaerobic conditions, metabolize glucose to ethanol
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primarily by way of the Embden-Meyerhof pathway. The overall net reaction involves
the production of 2 moles each of ethanol, but the yield attained in practical
fermentations however does not usually exceed 90 - 95% of theoretical. This is partly
due to the requirement for some nutrient to be utilized in the synthesis of new biomass
and other cell maintenance related reactions.
Fermentation proceeds satisfactorily when the mash has been adjusted to a pH of
4.5 to 5.0. Sulfuric acid is commonly used to adjust the reaction of the mash, although
lactic acid is satisfactory. The temperature of the mash when inoculated should be in the
range 60 - 80°F, depending on the external temperature.
The starter is then mixed with the mash in the fermentation tank. For the first few
hours multiplication o f the yeast cells takes place up to a concentration of about
150,000,000 cells per ml and depending somewhat on the strain used . The optimum
temperature for yeast propagation is 8 6 -8 8 °F
A small concentration of oxygen must be provided to the fermenting yeast as it is a
necessary component in the biosynthesis of polyunsaturated fats and lipids. Typical
amounts o f 0 2 maintained in the broth are 0.05 - 0.10 mm Hg oxygen tension.
The relative requirements for nutrients not utilized in ethanol synthesis are in
proportion to the major components of the yeast cell. These include carbon oxygen,
nitrogen and hydrogen, To leaser extent quantities of phosphorus, sulfur, potassium, and
magnesium must also be provided for the synthesis of minor components. Minerals (i.e.
Mn, Co, Cu, Zn) and organic factors (amino acids, nucleic acids, and vitamins) are
required in trace amounts.
Yeasts are highly susceptible to ethanol inhibition. Concentrations o f 1-2% (w/v)
are sufficient to retard microbial growth and at 10 % (w/v) alcohol, the growth rate o f the
organism is nearly halted.
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chứa amoniăc
Ethyl alcohol rượu êtylic
/ ‘eGil ‘aelkahDl /
Beet /bi:t/ củ cải đuờng
Sugar-cane /’Juga’kein/ cây mía
Starch, starchy /sta: t j /, /sta:tfi / tinh bột / hồ bột
(thuộc) có bột
Material /m a'tisrial / vật liệu, vật chất, chất liệu
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(Chất rắn được đặc trưng bởi cả hai tính chất là hình dạng xác định và kích thước
xác định
* "both - and' bởi cả hai như là hoặc cả hai là...và...
c . Exercises
1. Answer the following questions
a. How many classes of raw materials are used in producing ethyl alcohol?
b. What is the fermentation of the molasses in producing ethyl alcohol?
c. Why the mash beer adjusted to an optimal pH?
d. What is the optimal temperature for the culture of yeasts in fermentation process?
e. What is the concentration of the yeast cells in the starter for inoculation in the
fermentor?
2. Translate into English
a. Rượu êtyiic được tạo thành do quá trình lên men các loại đường có khả năng lên
men bằng nấm men như s. cerevisỉae.
b. Rỉ đường phải được pha ỉoãng, xử lý và bổ sung nitơ, muối amôn và muối
phôtphát để tạo môi trường thích hợp cho nấm men sinh sản.
c. Chúng ta phải điều chỉnh nhiệt độ và pH thích hợp của dịch lên men trước khi
lên men rượu ethylic.
d. Rượu êtylic trong điều kiện bình thường là chất lỏng không màu, trong suốt, dề
bay hơi và có thể cháy được.
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Unit 24. DISTILLATION
128
layer, its recycle is affected through the lower feedback via the three-wav stopcock. In
either ease, the organic layer may be drawn off through the same stopcock at any time.
B. Grammars
1. Enough
Adj/ adv + enough:
Enough thường đứng sau tính từ và trạ từ để bổ nghĩa cho chúng:
9- UGTACN 129
Ex: You’ re not driving fast enough.
We’ll go swimming if we get warm enough weather.
2. Enough + noun:
Có thể dùng enough trước cụm danh từ như định từ:
Ex: There isn’t enough blue paint left.
Vị trí khi dùng với adj+ noun:
Enough đứng sau tỉnh từ nó bổ nghĩa, nhưng khì enough bổ nghĩa cho cả tính từ và
danh từ, nó đứng trước tính từ.
Ex: we haven’t got big enough house (~ We need bigger house- enough bổ nghĩa
cho big)
We haven’t got enough big house(- We need more big house- enough bổ nghĩa cho
big house)
3. Enough of + determiner/ pronoun
Trước định từ và đại từ, chúng ta dùng enough of.
Ex: the exam was bad, I couldn’t answer enough of the question
c . Exercises
1. Answer the following questions
a. Give the definition of the distillation.
b. What is the method o f fractional distillation?
c. What is thè advantage of a fractionating column for separate distillation?
d. What is the convenience of steam distillation?
e. What is the three-way stopcock?
2. Translate into English
a.Thiết bị chưng cất đom giản bao gồm 1 bình cất nối với nhiệt kế và một bộ ngưng
tụ tương ứng.
b. Chưng cất phân đoạn đùng để tách một hồn hợp gồm các cấu tử có nhiệt độ bay
hơi khác nhau trong chất lỏng.
c.Tháp chưng cất được thiết kế gồm hàng loạt các bộ phận ngưng tụ hơi liên tục để
tăng nồng độ chất ngưng tụ trong dung dịch.
d. Chưng cất bằng hơi nước dựa ưên 2 nguyên tắc: chưng cất hơi bay lên trực tiếp
và tuân hoàn hồi lưu lại một phần.
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Unit 25. BEER AND ALE PRODUCTION
Beer and ale are malt beverages, produced by fermentation, each having a
characteristic flavor and aroma. They must contain not less than s of 1% of alcohol. Their
alcoholic content generally ranges between 3 and 6 % by volume. A gallon of beer or ale
weighs 8 3/ 4 lbs. Beer and ale are similar, but beer is produced by bottom fermentation/
although this procedure is not always used/, and ale by top fermentation. The type of
yeast used, the temperature of fermentation, and, in rare cases, bacterial action, all
influence the characteristics of the brew.
The general process of producing beer, ale, and similar products, is called brewing.
Barley malt is first made by sprouting grain and drying the malt, which develops, among
other things, the enzyme, diastase. The malt is dried at about 50°c to 120°c for light-
colored beer, and up to 160°C-200°c or higher for darker beers, ales, porters, and stouts.
The malted barley, the most important ingredient, is ground, mixed with warm water,
into a mash. The other ground but unmalted cereals are, when used with Malt and other
Enzymes as TermamyM20L at different Temperratures as 75°C; 86°c,95°c, boiled in
water in certain duration of times, Then cooled, or run into large copper brewing kettles
with malt and other enzymes at about 50°C; 63°c and 73°c in certain duration of time.
During this period the ruptured starch grains are converted into fermentable sugar. This
liquid obtained after the filtration the mash , now called wort, it boiled with 2 % or more
of hops in a hop jack. The filtered and cooled liquid is then yeasted, and after
fermentation is drawn into settling and maturing vats. Some brews retain a great deal of
carbon dioxide of fermentation but many must be artificially carbonated to some extent
so that they may have the full standard effervescence before being put into commercial
kegs, bottles, and cans. The uses of com products, rice and brewer's sugar as substitutes
for malt reduce the content of protein, ash, and phosphoric acid in the finished beer.
B. Grammars
1. Have to + v inf
- Biểu thị một sự bắt buộc, nghĩa tương tự như “must”
Ex: Do you often have to travel on business.
(Anh thường phải đi nhiều nơi để lo công việc à?)
- hoặc diễn tá một sự chắc chắn:
Only five o’ clock! It has to be later than that!
1 usually have to get to work at eight.
2. Cách sử dụng nguyên mẫu hoàn thành (To have + P2)
Would (should) like + to have + P2 : Diễn đạt một ITỞCmuốn không thành.
Ví dụ: He would like to have seer} the photos — He would have liked to see the
photos (Bui he couldn't).
Dùng với một sổ động từ: to appear / to seem / to happen / to pretend
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Nên nhớ rằng hành động của nguyên mẫu hoàn thành xảy ra trước hành động của
mệnh đề chính.
He seems to have passed the exam -> It seems that he has passed the exam.
She pretended to have read the material -> She pretended that she had read the
material.
+ to have + P2
to be sorry + to have + P2: Hành động của nguyên mẫu hoàn thành xảy ra trước
trạng thái sorry.
The girls were sorry to have missed the Rock Concert -> the girls were sorry that
they had missed the Rock Concert.
Dùng với một sổ các động từ sau đây ờ thể bị động: to ackowledge, believe,
consider, find, know, report, say, suppose, think, understand. Hành động cúa nguyên
mẫu hoànthành xảy ra trước hành động cùa mệnh đề chính.
He was believed to have gone out o f the counừy -> It was believed that he had
gone out o f the country.
Dùng với một số các động từ khác Tiỉiư to claim, expect, hope, promise. Đặc biệt
Lưu ý rằng hành động của nguyên mẫu hoàn thành sẽ ờ future perfect so với thời của
động từ ở mệnh đề chính.
He expects to have graduated hy June -> He expects that he will hove graduated
by June.
He promised to have told me the secret by the end o f this week -> He promised
that he would have told me the secret by the end o f this week
c . Exercises
1. Answer the following questions
a. What is beer and ale?
b. Generally, what is the percentage of alcohol in beer?
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2. Translate into English
a. Bia là một loại đồ uống lên men từ dịch đường của malt đại mạch và có mùi vị
thơm đặc trưng của malt ,hoa huplông và quá trình lên men
b. Lên men bia theo hai phương pháp: lên men nổi và lên men chìm.
c. Trong quá trình nấu bia, các hạt tinh bột được chuyển hóa thành đường có khả
năng lên men.
d. Các nguyên liệu thay thế được dùng để giảm lượng malt đại mạch và lượng
protein, lượng tro trong bia.
Unit 26. VINEGAR AND ACETIC ACID PRODUCTION
1
1. Acetic Acid
Certainly acetic acid is the most familiar of all the organic acids. It is best known as
the chicf acid constituent of vinegar. When cooled to below 16 degrees, pure acetic acid
forms colorless crystals. These crystals resemble ice in appearance; hence the pure acid
is usually called "glacial" acetic acid. Acetic acid is a colourless liquid with a
characteristic pungent odour and a sharp acid taste
There are many ways to prepare acetic acid. It can be obtained by the oxidation of
ethyl alcohol which in turn is prepared by fermentation. Or, it can be obtained from cider
vinegar which is prepared from the juice of apples. For a long time acetic acid was
produced by the distillation of wood. Seven gallons of acid were extracted from one ton
of wood. Acelic acid is also produced by synthetic methods. One such method employs
acetylene as the starting point which itself is obtained as a by-product in the production
of hydrogen during the refining of petroleum. The acetylene is passed through a dilute
solution of sulfuric acid containing a catalyst. Acetaldehyde is formed by this reaction
and is then oxidized to acetic acid.
The mosi convenient way to prepare glacial acetic acid in the Lab is by the
distillation of sodium acetate with sulfuric acid. Place 10 grams of sodium acetate in an
evaporating dish. Apply gentle heat and continue heating, with stirring, until ihc water of
crystallization is driven off and a dry powder remains. Be very careful not to heat too
strongly, as the compound will decompose and char. Transfer the powder to a flask and
add 7 cc. of concentrated sulfuric acid, if a condenser is available, tit it quickly to the
flask. Jf not. substitute a one-hole stopper and glass tubing leading to another vessel
immersed in ice water. Heat gently. Acetic acid distils over and collects in the receiving
container, if you care to purify the acid, it must be distilled again and that potion boiling
at about 116 degrees should be collected.
To demonstrate how easily acetic acid freezes, immerse a partially filled test tube
of the pure acid forms salts. For example, neutralization with sodium carbonate will
produce sodium acetate. And, using calcium carbonate, calcium acetate is obtained. By
heating dry calcium acetate, acetone is produced. Similarly, ammonia will produce
ammonium acetate and from this compound acetamide is prepared. With organic
alcohols, acetic acid forms esters.
2. Vinegar.
Vinegar is as old as wine, since wine in contact with air will turn lo vinegar. The
word “Vinegar" itself is derived from the French wine aigre (sour wine), which indicates
its origin. The Latinh equivalent is acetum ,from which the word “‘acetic ■' is derived.
135
i
Vinegar can be produced any substance capable o f yielding alcohol by
fermentation. It can also be produced directly from alcohol. The conversion of alcohol to
acetic acid may be approximately represented stoichiometrically as follow :
C2H,OH + 0 ? = CH 3COOH + H20 +115 Kcal/mol
So that 46g alcohol will yield 60g acetic acid , utilizing in the process 32g oxygen,
i.e. about 32x100/23 = 139 g air. In practice, the yield of acetic acid is rarely more than
85% Of theoretical, while the air consumption is generally 2-3 times the theoretical
requirements.
The main constituent o f vinegar is acetic acid; the other constituents will depend on
the nature of the raw materials that undergone fermentation. ]t is these minor constituents
that give vinegars from different raw materials of their characteristic flavour.
The minimum concentration of acetic acid in vinegar is usually fixed by law at
40g/l at 20 °c. Edible acetic acid or vinegar must be of biological origin at least this is
the requirement in most countries
136
B. Grammars
Đại từ không xác định "some, any, no, none"
1. Some
If some radioactive lead is placed on a sheet of lead...
(Neu như một ít chì hoạt động phóng xạ được sắp xếp trên mạng luới cùa chì...)
* "some" được liên kết với danh từ của vật chất thì chúng ta dịch ra là: một ít, một
phần, một mẩu, một sổ...
2. Any
a. Any o f these observations shows that...
"Any" dịch là mỗi một hoặc bất kỳ một chất..., một chất nào đó...
b. The catalyst...; if any...', is added...
(Chất xúc tác...; nếu như bất kì một chất nào đó...; được thêm vào...)
c. There is not any sharp frontier.
(Không hề tồn tại một giới hạn chính xác nào)
* "anv" đứng sau động từ phủ định, dịch là: không tý nào...; không...nào...
3. No
No other substance has these freezing and boiting points
(Không có bất kì một hợp chất nào khác có điểm đông đặc và điểm sôi như vậy)
*w nghĩa là không hề có, nối với động từ khẳng định
4. None
None of these substances occurs pure in nature.
(Không hề có chất nào của các chất này tồn tại tinh khiết trong tự nhiên)
* "none" nghĩa là không hề có, được dùng trước giới từ " o f như một
c . Exercises
1. Answer the following questions
a. What is the acetic acid?
b. Where can you see acetic acid every day?
c. Can you describe one of the methods for preparing acetic acid?
137
ị
d. What is the most convenient way for preparing glacial acetic acid in the lab.?
e. Say a few words about acetic acid and vinigar in your own way.
2. Translate into English
a. Khi Jam lạnh đến nhiệt độ -16°c axit axêtic tinh khiết tạo thành các tinh thế
không màu.
b. Quá trình oxy hóa rượu êtylic thành axit axêtic gọi là quá trình lên men.
c. Nồng độ axit axetic trong dấm ăn theo luật chung tối thiểu phải đạt 40g/lít do ở
20°c và phải có nguồn gốc do lên men sinh học từ nguyên liệu an toàn cho người.
3. Hãy địch ra tiếng Việt và chú ý các từ some, any, no, none
a. Some chemists are specialized in physical chemistry,
b. He has some knowledge of English.
c. Pour some water into the test-tube.
d. Any metal may be used as a substitute.
e. Are there any further questions?
f. We shall observe if any change in colour will occur.
138
Unit 27. LACTIC ACID PRODUCTION AND IT ’S USES
(CHj.CHOH.COOH)
Historical
Lactic acid was identified by Scheele in 1970 in sour milk, hence its name. Its
production by fermentation was recognized by Blondeau in 1874, and it was Lister who
in 1877 isolated the organism in pure culture. Commercial production of lactic acid
probably started in 1847.
Properties
Lactic acid is a colorless, odorless, syrupy liquid, miscible in all proportions of
water, alcohol and ether, but insoluble in chloroform. Lactic acid is very corrosive and
except in the fermentation stage, corrosion -resistant material must be used for its
production.
Fermentation Process
Industrial lactic acid is prepared by the fermentation of dextrose, maltose, lactose
and sucrose. In the USA. com sugar, molasses and whey are the main raw materials,
while in Germany potato starch is mainly used.
A number of microorganisms can produce lactic acid by fermentation: some
produce only lactic acid and are called “homofermentative”, while others in addition
volatile acids are termed “heterofermentative “ fermentation.
We consider here only the organisms fermenting molasses and sucrose. By far the
best known is Lactobacillus delbruckii, which are long, slender, Gram-positive rods,
non-mobile , sporulating, and producing very little gas. They are microaerophilic.
The mechanism of fermentation can be considered to take place from glucose via
pyruvic acid to lactic acid as follow:
C„H120 6 v,a^ COIysis CH3.CO.COOH ---------- ► CH3CHOH.COOH
Glucose pyruvic acid Lactic Acid
There is, however, no completely satisfactory explanation yet for the fermentation
yield which varies between 92 -94% of the glucose. Lower yields are due to incomplete
breakdown of the sugar or to side reactions of the lactic acid produced.
The fermentation process can be summarized as follow: Molasses is diluted to a
fermentable sugar concentration of 10% and 2% of nitrogen nutrient added. The mash is
then sterilized at boiling temperature for 30 minutes, cooled to 50°c and its pH adjusted
to 6.0 with calcium carbonate. Calcium phosphate is added 0 % P2O5). The mixture is
then inoculated with 5% of bacteria culture and the temperature maintained at 50°c.
139
4. Purification
The fermentation process is completed and is then treated with an excess of lime to
a pH of 10-11 to precipitate the calcium lactate. The lactic acid is recovered from
calcium lactate in the fermented wort by concentration through evaporation under
vacuum, liberation with sulfuric acid and subsequent purification by filtration and
decolorization. This is the standard process producing a crude acid of 22% strength, but
the number of refinements and variations are used according to the grade o f lactic acid to
be produced as Total Acidity of: 44% (Technical Grade); 50%; (Edible; Plastic Grade)
and 85%.
5. End uses and Economics.
Lactic acid is an important compound in the leather industry for the deliming of
hides and for the bating and plumping of leathers. It is used in the dyeing of silk, and as a
mordant in the printing of woolens.
it has recently acquired growing importance in the plastic industry, and the esters
of lactic acid are proving useful as solvents, plasticizers and modifiers.
In the Food Industry, the use of lactic acid and lactates is of rapidly growing
importance in confectionery, fruit juices, essences, lemonades, syrups, pickles. Also in
curing meat, in canned vegetables and fish products. Calcium lactate is used in baking
powder and has great potential as an additive in poultry feed.
140
I
B. Grammars
Cách dùng long (for a long time)
long được dùng trong cậu hỏi và câu phủ định.
Have you been waiting long?
it doesn Vtake long to get to her house.
She seldom stays long.
(For) a long time dùng trong câu khẳng định
/ waited fo r a long time but she did not arrive.
141
It take fo r a long time to get to her house.
long cũng được dùng trong câu khẳng định khi đi với too/enough/as/so
The meeting went on much too long.
I have been working here long enough time to get new job.
You can stay as long as you wont.
Sorry / / took so long.
Long before = lâu trước khỉ
Long after = mãi sau khí
Long ago = cách đây đã lâu
We used to live in Paris, but that was long before you were born.
Long after the accident, he used to dream that he vras dying.
Long ago in a distance country, there lived a beautiful princess.
long phải đặt sau trợ động từ
This is a problem that has long been recognized.
All day/ all night/ all week/ all year long= suốt cả
She sits dreaming all day long.
Before long : ngay bây giờ, chẳng bao lâu nữa
/ will be back before long.
Trong câu phủ định for a long time = đã lâu, trong 1 thời gian dài
Còn for long = ngắn, không dài, chốc lát
She didn't speakfor long = She only spoke fo r a short time.
She didn't speak fo r a long time= she were silent fo r a long time.
How long have you been here for? (bao gồm hoặc đề cập đến cả tương lai)
How long have you been here for?
ưntỉlỉ the end o f next week.
How long have you been here for?
Since last Monday.
142
c. Exercises.
1. Answer the following questions:
a. What are the main properties of lactic acid?
b. Can you list the main raw materials for Industrial lactic acid fermentation ?
c. Can you distinguish between homofermentative and heterofermentative lactic
acid fermentation ?
d. Describe the main principles for purification of lactic acid from fermentation
broth?
e. Why does lactic acid as an organic important one for our life?
2. Translate into English.
a. Axit lactic được đưa vào sản xuất công nghiệp từ năm 1881.
b. Axit lactic là một axit rất dễ ăn mòn vì vậy phải dùng các vật liệu chống ăn mòn
để chế tạo thiết bị cho sản xuất axit lactic.
c. Chủng vi khuẩn có khả năng lên men rỉ đuờng và đường sacaroza là trực khuẩn
Gram (+) có tên là Lactobacillus deỉbruckiỉ, nỏ không chuyên động, không tạo bào tử và
là loại vi hiếu khí.
đ. Axit lactic ngày càng được ứng dụng nhiều trong công nghiệp da, CN chất dẻo
và rất nhiều trong công nghiệp Thực phẩm
143
Unit 28. CITRIC ACID PRODUCTION (C6H80 7)
History
Citric acid is on of the most widely spread plant acids occurring as a natural
constituent of citrus fruits, pineapples, pears, peaches and other fruits and tissues.
The importance o p ’naturar citric acid has, however, greatly diminished since the
development of the fermentation process from sugar solutions. Wehmetv in 1893.
described the production of citric acid by mould fermentation. He designated the moulds
as Citromvces and later reported that Pemcillium and mucor could produce similar
reactions. Bui it was left to Currie, in 1917, to point out that strains of Aspergillus niger
were in fact best for the fermentative production of citric acid.
Properties
Although sugar solutions o f various origins have been used to produce citric acid,
for production of an industrial scale sucrose and technical glucose remain the easier raw
material, with maltose and molasses as second best.
Beet molasses has had more success than blackstrap or invert cane molasses, but in
the USA these last two raw materials have been used for a large number of years, in most
cases a certain amount o f oxalic acid is produced together with the citric acid.
It is not possible to delve here into many theories, which have been advanced about
the citric acid fermentation process. The Krebs or tricarboxylic acid cycle offers a
partially suitable solution, indicating that pyruvic acid from glucose yields acety! -
SCoA, which condenses with oxalo acetic acid, already formed in the cycle, to produce
citric acid.
Surface fermentation
We refer to the process as practiced at Ladenburg, Germany, in 1945. The plant
had a capacity of 6-10 tons per day of calcium citrate. The raw material is beet molasses
(48-50% sugar) obtained preferably from sugar factories producing raw sugar. Improved
strains -of Aspergillus niger, with spores grown on molasses agar, are used as inoculum.
The molasses is diluted to 30% sugar, adjusted to pH 6.5 ,aided with sulfuric acid,
treated with íeưocyanide and phosphoric acid, heated to 1 0 0 °c for lh for sterilization,
and diluted to 15% sugar for fermentation. The amount of phosphoric acid should be
sufficient to bring the p 20 5 content of the molasses to at least 0.02 %. The treated
molasses is then run into the fermentation chambers, each containing 80 aluminum trays
2 x 2 . 5 m X 15 cm deep. They are filled to a depth of 8 cm with the diluted molasses,
inoculated by means of spores blown in with the air supply and incubated for 9 ' 11 days
at 30°c.
144
The mould mats are removed by hand and extracted, 15% of the total yield being
obtained from the washing. The fermentation liquor is heated, treated with calcium oxide
at a pH of 8.5, and the precipitated crude calcium citrate filtered off. The air supply to the
fermentor chambers is “sterilized” by passing through a 5-cm-thick cotton filter
impregnated with salicylic acid, then moistened to 40% relative humidity at 30°c. The
air supply is changed at the rate of one volume of air per volume every 4.3 minutes”.
Before each fermentation cycle, the fermentation chambers are sterilized by
washing with 1% caustic soda, then with water, then with 6 % formaldehyde. Finally,
sulfur dioxide is blown into the chambers with the air stream. The yield claimed is 70%
of the added sugar, presumably as monohydrate citric acid.
Johnson when commenting on this process as practiced at the Benckiser Works at
Ladenburg, drew attention to the inadequate provisions for sterilization and asepsis,
although it is claimed that very little trouble was experienced from contamination.
Submerged fermentation
Compared with surface fermentation, submerged fermentation should have many
advantages: higher yields, shorter cycle, simpler operation, lower labor and maintenance
costs, minimum contamination, etc.
A iactory employing submerged fermentation started operation in the USA in 1951
but no precise data has so far been published on its operative procedure.
The published data from patents and research laboratories show a tendency to use
mould strains different from A. niger: A. fimaricm, japomcus and wentii have been
mentioned. Aeration and agitation of the medium as essential, and with cane molasses as
raw material the addition of methanol seems greatly beneficial.
The following description is based on a report from Taiwan by S.F.Lin. Clarified
molasses from carbonation factories was diluted to 20° Brix to bring the sugar content to
13-14% of total sugars.
Phosphoric acid (0.0005%) and ammonium sulfate. After sterilization, the medium
was adjusted to pH 6.0 and 3% of methanol was added 8 hours after inoculation. The
strain o f Aspergillus niger used was ML-516 and 2% of inoculum was added. The
medium was kept under aeration and agitation at 29°c during fermentation, which was
completed in about 8 days. The reported yield of citric acid was 60% of total sugar used.
A reported from Mexico by Sanchez-Marroquin indicates the following medium as
optimum for the production of citric acid from cane molasses with A.niger in submerge
cultures. Molasses diluted to 10% sugar concentration is treated with potassium
ferrocyanide and the following nutrients are added: ammonium nitrate (0.15%), zinc
sulfate (0.0044%), monopotassium phosphate, KH2PO4 (0.02%); com steep liquor
(0.02%); and ethanol (3.5%) or methanol (3%). The medium is adjusted to an initial pH
B. Grammars
Một sổ cách dùng cụ thể cùa more và most
1. Mơre + N/Nphrase : dùng như 1 định ngữ
We need more time.
More university students are having to borrow money these days.
2. More o f +tên người/ địa danh
It would be nice to see more o f Ray and Barbara.
500 years ago, much more o f Britain was covered with trees,
3. More of + định ngữ/ đại từ.
He is more o f a fo o l than I thought.
3 more o f the missing climbers have been found.
Could I have some more o f that smoked fish?
/ don't think anymore o f them want to come.
146
4. more/ two more + N/N phrase
There is ju st one more river to cross.
Nhưng phải đùng số đếm + N + more nếu more mang nghĩa thèm nữa.
He has contributed $50, and now he wants to contribute $50 more.
5. Most + N: đa phần, đa số
Most cheese is made from cow's milk.
Most Swiss people understand French.
6. Most of định ngừ/ đại từ (a, the, this, my, him..) = hàu hết
He has eaten 2 pizzas and most o f a cold chicken.
Most o f my friends live abroad.
She has eaten most o f that cake.
c . Exercises
I. Answer the following questions
a. Give the definition of citric acid.
b. What are the main raw materials for production of citric acid?
c. Describe the fermentation chambers for production of citric acid by surface
fermentation method.
d. What are the main advantages of submerged fermentation of citric acid?
e. Tell some main operations of simplified flow sheet of citric acid.
2. Translate into English
a. Rỉ đường củ cải được dùng để sản xuất axit xitric tốt hơn ri đường mía và dịch
nước mía ép ra.
b. Trong các phòng nuôi cấy bề mặt, mồi phòng chứa khoảng 80 khay nhôm hoặc
inox có kích thước 2 X 2,5 m X 15 cm bề sâu và dịch rỉ đường pha loãng ngập sâu
khoảng 8 cm.
c. Môi trường được điều chỉnh đến pH ban đầu là 6 ,5-7,0 giừ nhiệt độ 30-32°C,
khuấy trộn và sục khí vô trùng liên tục
148
Unit 29. GENERAL PRINCIPLES FOR INDUSTRIAL
PRODUCTION OF MICROBIAL EXTRACELLULAR
ENZYMES
Very little specific information has been presented in the public domain that details
the particular methods applied to the production of any one enzyme. This is largely due
to the extremely competitive state of enzyme production and marketing resulting in very
real differences in the way each producer arrives at a cost-effective process for his
products.
There are some main steps of enzyme production as follow:
1. The Production strain
Some principal microorganisms that have found acceptance for production of
industrial enzymes. The species listed are generally considered to present the least risk of
toxin production during fermentation as well as being non-pathogenic to man.
Bacillus species are comparatively easy to isolate and despite the problems
associated with spore formation, many have been isolated as non-sporing strains. The
Aspergilli are similarly placed amongst the fungi, although the formation of conidial
spores is desirable for the ease of inoculation of large-scale fermentations. In every case,
the strain selected for production will have a highly improved enzyme producing
capability compared with the wild strains and win have undergone stringent screening to
ensure that it does not produce toxins or antibiotics in order to meet increasingly
stringent standards for food applications of enzyme product.
2. Fermentation
The choice of fermentation method lies between ‘solid state’ (which is also called
semi-solid) and submerged or ‘deep’ fermentation. In rare cases the organism will dictate
the choice by virtue o f either non-production or low yields by one method. Generally,
however, the nature of the final enzyme product and its designated performance
objective determine the method. Enzymes from solid state cultivation are generally found
to be complex mixtures, often including amylase, protease, lipase and non-starch
carbonhydrases in definite proportions that are regulated by the cultivation. If a high
level of a single activity is desired, it is commonly produced by submerged fermentation.
Submerged ‘deep’ fermentation has been adopted as the most economic route for
the preparation of bulk industrial enzymes. Suspended insoluble nutrients and
inexpensive additional sources of nitrogen, phosphate and trace elements in soluble
forms are used. The medium selected must support good growth of the microorganism
149
and be as inexpensive as possible. Soybean meal, starch hydrolysates and com steep
liquor dominate the list of typical ingredients. The specific additional growth the enzyme
synthesis stimulating requirements are determined for each organism selected as a
production strain.
Despite great developments of sophisticated instrument monitoring of research
fermentations, the industrial enzyme fermentation system utilizes basic but large
fermentation equipment. Main vessels can reach 150 m3 in practice and they are the
essential features o f the economics of bulk processing. Controls to monitor pH,
temperature and in some cases dissolved oxygen, are typical. Where the use of
suspended medium is encountered, it is often necessary to have efficient foam detection
and antifoam treatment as an extra control facility. Bulk medium is generally prepared
separately in tanks that allow pH adjustment and direct or heat exchange steam
sterilization. Most systems pump the sterile medium into the fermentation vessels that
have been previously sterilized with live steam.
3. Broth Purification
The bran extract or fermentation broth contain the enzyme, residues of the
suspended medium components, the soluble medium components and the cells of the
fermented microorganism. Initially, the solids are removed by filtration or centrifugation
aided by the use of flocculents to increase the particle size, e.g. calcium salts,
polyelectrolytes and aluminum salts typified by modem water treatment methods. It is
common to load a proportion of diatomaceous earth or other filter aid into the stirred
broth before filtration, which is' most often performed on rotary vacuum filters. Where
centrifugation is adopted, the high-speed disc machine with continuous operation is
preferred.
Concentration of enzyme liquids is a compromise between energy efficiency and
activity loss. Low temperature vacuum evaporation is most commonly applied to stable
enzymes and ultrafiltration is used for the more sensitive products, since it can
successfully be performed at temperatures around 5 °c.
Purification is usually necessary both to eliminate microorganisms and to reduce
the preparation to the lowest practical contamination with other enzymes produced by the
fermentation. Polishing and germ filtration steps are able to remove microorganisms and
a series o f precipitations may be performed to select the desired enzyme. The addition of
an inorganic salt such as sodium or ammonium sujfate to a specified concentration will
precipitate a range o f proteins which may include the desired enzyme or leave it in the
soluble phase. Farther solution and precipitation stages may be performed with different
concentrations of precipitant to achieve a desired purification. Organic solvents that
lower the dielectric constant o f the system and so reduce the solubility of proteins are
also used to precipitate enzymes. The most effective treatments are performed using
150
chilled solvents and adding them to the aqueous broth, whose pH has been adjusted to
the isoelectric value for the enzyme being processed.
Purified liquid enzymes are standardized by dilution and the diluents generally
include stabilizing salts, polyalcohols or sugars and any permitted preservatives deemed
necessary. In the limited applications where a dry enzyme product is required, it is now
recognized that the spray drying should include a granulation to minimize the potential
hazards of dusty, dry products. The inhalation of any protein dust is likely to increase the
risk of allergic response to further exposures to the same protein and it is recommended
to take full precautions when handling enzymes in powder form. Granulation will follow
standardization with acceptable materials such as sugars, starch, flour or inorganic salts.
151
B. Grammars
Cách sử dụng quán từ xác định "The"
Dùng trước một danh từ đã được xác định cụ thể về mặt tính chât, đặc điêm, vị trí
hoặc được nhắc đến lần thứ hai trong câu.
1. The + danh từ
The girl in blue, the G ulf o f Mexico.
Dùng trước những tính từ so sánh bậc nhất hoặc only.
The only way, the best day.
Dùng cho những khoảng thời gian xác định (thập niên): In the I990s
2. The + danh từ + đại từ quan hệ + mệnh đề phụ
The man, to whom you have just talked, is (he Chairman.
Trước một danh từ ngụ ý chỉ một vật riêng biệt
She is in the (= her) garden,
The + danh từ số ít tượngtrưng cho một nhóm thú vật hoặc đồ vật
The whale - whales (loài cá voi), the deep-freeze (thức ăn đông lạnh)
Lưu ý: Nhưng đối với man khi mang nghĩa fffoài người" tuyệt đối không
đượcdùng "the
Since mart lived on the earth (kể từ khi ỉoài người sịnh sống trên trái đất này)
Dùng trước một danh từ số ít để chỉ một nhóm, một hạng người nhất định trong xã hội.
The small shopkeeper: Giới chủ tiệm nhỏ/ The top offcial: Giới quan chức cao cấp
3. The + Tính từ: Tượng trưng cho một nhóm người, chúng không bao giờ được
phép ở số nhiêu nhưng được xem là các danh từ sổ nhiều. Do vậy động từ và đại từ đi
cùng với chúng phải ở ngôi thứ 3 số nhiều.
The old — The old people / The unemployed / The disabled are often very hard in
their moving.
The + tên các vùng / khu vực đa nổi tiếng về mặt địa lý hoặc lịch sử
The Sahara (desert) / The Siberia (tundra) / The Normandie
4. The + EasƯ West/ South/ North + Danh từ
The North / South Pole, The East End o f London (Khu đông Lôn Đôn)
The + tên gọi các đội hợp xướng / dàn nhạc cổ điển/ ban nhạc phổ thông
The Back Choir / The Philharmonique Philadelphia Orchestra / The Beatles.
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The + tên gọi các tờ bảo (không tạp chí) / tàu biển / các khinh khí cầu.
The Times / The Titanic / The Hindenberg
The + họ một gia đình ở số nhiều - gia đình nhà
The Smiths - M r/Mrs Smith and children
Dùng trước tên họ của một người để xác định người đó trong số những người
trùng tên.
Không dùng " th e " tnrớc các danh từ chí bữa ăn trong ngày trừ các trường hợp
đặc biệt.
We ate breakfast at 8 a. m this morning.
The dinner that you invited me last week were delecious.
5. Không dùng "th e" trước một số danh từ như home, bed, churt, court, prison,
hospital, school, class, college, university v.v... khi nó đi với các động từ và giới từ chi
chuyến động chi đi đến đó là mục đích chính hoặc ra khỏi đó cũng vì mục đích chính.
Students go to school everyday.
The patient was released from hospital
6. The + Noun+ preposition'+Noun
The girl in blue
The ma with the banner
Nhưng nếu đến đó hoặc ra khỏi đó không vì mục đích chíhh bắt buộc phải dùng
"the”.
Students go to the school fo r a class party.
The doctor left the hospital afterwork
Liru ý: Trong American English: hospital và university phải dùng với the
He was in the hospital (in hospital as a patient)
Một số trường hợp đặc biệt:
• Go to work = Go to the office
• To be at work
• To be hard at work (làm việc chăm chỉ)
• To be in office (đươngnhiệm) o To be out o f office (Đã mãn nhiệm)
• Go to sea (như những thủy thủ)
• Go to the sea (ra biển, thường để nghi)
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i
• To be at the sea: ở gần biển
• To be at sea (ở trên biển-trong một chuyến hải hành).
• go to town: Đi vào trung tâm/ Đi phố - To be in town (ở trung tâm) khi town là
của người nói
c . Exercises
ỉ. Answer the following questions
a. What are the main steps for the production of enzymes?
b. What is the advantages of microbial extracellular enzymes?
c. What is different purpose of fermentation in the production of enzymes?
d. What are the main factors for choosing the Micoorganisms in the production of
enzymes?
e. What is the purpose of broth purification?
2. Translate into English
a. Tuyển chọn một chủng vi sinh vật thích hợp là bước quan trọng đầu tiên cho quá
trình sản xuất một sản phẩm ciia công nghệ sinh học.
b. Một loại enzim được sử dụng trong công nghiệp thực phẩm cần cỏ các đặc tính
ổn định và không tạo độc tố hoặc các sản phẩm phụ không mong muốn khác.
c. phương pháp nuôi cấy chìm cần kiểm tra và điều chinh pH, nhiệt độ, ôxy hòa tan
và dùng cả tác nhân khử bọt.
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Unit 30. IMMOBILIZATION OF ENZYMES AND
MICROBIAL CELLS
Introduction
The technology for immobilization of cells and enzymes evolved steadily for the
first 25 years of its existence, but in recent years it has reached a plateau, if not a slight
decline. However, the expansion of biotechnology, and the expected developments that
will accrue from advances in genetic technology, has revitalized enthusiasms for
immobilization o f enzymes and cells. Research and developments work has provided a
bewildering array of support materials and methods for immobilization. Much of the
expansion may be attributed to developments to provide specific improvements for a
given application. Surprisingly, there have been few detailed and comprehensive
comparative studies on immobilization methods and supports. Therefore, no ideal
support material or method of immobilization has emerged to provide a standard for each
type of immobilization. Selection of support material and method of immobilization is
made by weighing the various characteristics and required features of the enzyme / cell
application against the properties / limitations / characteristics of the combined
immobilization / support. A number of practical aspects should be considered before
embarking on experimental work to ensure that the final immobilized enzyme and / or
cell preparation is fit for the planned purpose or application and will operate at optimum
effectiveness.
Choice o f support and principal method
In solution, soluble enzyme molecules behave as any other solute in that they are
readily dispersed in the solution and have complete freedom of movement.
Fundamental considerations in selection a support and method of immobilization
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Resistance Bacteria/ fugal attack, disruption by chemicals, pH, temperature,
organic solvents, proteases, and cell defense mechanisms (protein/cell)
Safety Biocompatibility (invokes and immune response), toxicity of
component reagents, health safety for process workers and end-
product users, specification of immobilized preparation for food,
pharmaceutical, and medical applications
Economic Available and cost of support, chemicals, special equipment, reagents,
technical skill required, environmental impact, industrial-scale
chemical preparation, feasibility for scale-up, continuous processing,
effective working life, reusable support, zero contamination
(enzyme/cell-free product)
Reaction Flow rate, enzyme/cell loading and catalytic productivity, reaction
kinetics, side reactions, multiple enzyme and/or cell systems, batch,
and so on; diffusion limitations on mass transfer of cofactor, substrate,
and products
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Feasibility /fi:z 3 ’biliti / tính khả thi, làm được, tiện ỉợi
Emerge / i’ra9:d3/ nổi lẽn, nổi bật lên, thoát khỏi
Hydrophilicity / haidrou’filisiti / tính háo nước, hút nước, ưa nước
Invoke / in’vouk / Cầu mong được, dẫn chứng, vô hại
Revitalize / ‘rir’vaitslaiz / tiếp sức mạnh cho, tiếp sinh khí cho
Support / ss’pD:t / chất mang, chống đỡ, chứng minh
B. Grammars
1. Shall - Should
a. You shall pass your examination in time. {Anh sẽ thi đậu đúng lúc (sắp đặt để thi
đậu)
- You shall not add more water. (Anh không được thêm quá nhiều nước)
- These experiments shall be carried out several times.
(Những thí nghiệm này phải được tiến hành một số lần)
"shall" ờ đây thể hiện sự bắt buộc phải làm, người nói "bảo lãnh" cho hành động
xảy ra
b. You should pass your examinations in time. (Anh có thể thi được đúng lúc)
- You should not add more water. (Anh không Jiên đổ thêm nước)
Nếu dùng "should'(phải) thể hiện sự bắt buộc, gợi ý lịch sự hơn. Có thể dịch là:
"anh có thể...làm..."
- These experiments should be carried out several times.
(Thí nghiệm này phải lặp lại một số lần nữa)
- You shouỉd have done it more carefully (Anh nên tiến hành một cách cẩn thận hơn)
"should': (phải) thể hiện sự bắt buộc nhưng lịch sự hơn và có thể làm ngay hay có
thể không làm, như một lời khuyên... theo chủ quan của người nói.
2. Will - Would
a. Sometimes the apparatus will go wrong without any apparent cause.
(Thỉnh thoảng các thiết bị vẫn bị hỏng mà không rõ nguyên nhân nào).
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"will" thể hiện một hành động lặp đi lặp lại mà dịch ra hiện tại
b. He will have finished his studies.
{hình như anh ta đã kết thúc việc học tập)
"will" đi với thì hiện tại hoàn thành biểu thị một giả thuyết, dịch ra thì quá khứ.
c. Sometimes the apparatus would go wrong without any apparent cause.
(Thỉnh thoảng thiết bị này đã bị hỏng mà không rõ nguyên nhân nào).
"would + infinitive" biểu thị một hành động lặp lại, dịch
c . Exercises
1. Answer the following question
a. What are the purposes of immobilization of enzymes and cells ?
b. What are physical properties for selecting a support and method of
immobilization of cells or enzymes ?
c. What are the main points for evaluation of stability o f selected immobilization
method ?
d. Can you tell the ability of resistance of supports in immobilization of microbial cells?
e. Can you describe the principal methods for immobilization of enzymes/cells ?
2. Translate into English
a. Trong dung dịch, các phân tử enzim hoặc các tế bào cố định dễ dàng phân tán
vào dung dịch và hoàn toàn chuyển động tự do.
b. về phương diện kinh tế phải xét đến các vấn đề như: chất mang có sẵn, rẻ tiền,
thiết bị phù hợp, kỹ năng cổ định, tác động đến môi trường, quá trình liên tục, sừ dụng lại
các chất mang, mật độ enzim và tế bào khi đùng kỷ thuật cố định.
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Unit 31. GENETIC MANIPULATION - ISOLATION
AND TRANSFER OF CLONED GENES
Genes comprise the fundamental basis of all life, determine the properties of all
living forms o f life and are defined segments of DNA. Because DNA structure and
composition o f all living forms is essentially the same, any technology that can isolate,
change or reproduce a gene is likely to have an impact on almost every aspect o f society.
Genetic recombination, as occurs during normal sexual reproduction, consists of
the breakage and rejoining of DNA molecules of the chromosomes, and is of
fundamental importance to living organisms for the assortment of genetic material.
Genetic manipulation has been performed for centuries by selective breeding of plants
and animals superimposed on natural variation. The potential for genetic variation has,
thus, been limited to close taxonomic relatives.
In contrast, recombinant DNA techniques, popularly termed “gene cloning” or
“genetic engineering”, offer potentially unlimited opportunities for creating new
combination o f genes that at the moment do not exist under natural conditions. Genetic
engineering can be defined as the formation of new combinations of heritable material by
the insertion of nucleic acid molecules, produced by whatever means outside the cell,
into anv virus, bacterial plasmid or other vector system so as to allow their incorporation
into a host organism in which they do not naturally occur but in which they are capable
of continued propagation.
In essence, gene technology is the modification of the genetic properties of an
organism by the use o f recombinant DNA technology
Genes may be viewed as the biological software and are programs that drive the
growth, development and functioning of an organism. By changing the software in a
precise and controlled manner, it becomes possible to produce desired changes in the
characteristics o f the organism.
Organisms used in the production of food, feed, and fermentation are categorized
under either the prokaryotes, such as bacteria, or eukaryotic organisms such as yeast,
plant, and animal cells. The bulk o f fermentation, metabolite synthesis, and production of
enzymes, cofactors, vitamins, and other food ingredients used by industry is carried out
by microorganisms. Selection and construction of mutants for the purpose of genetic and
biochemical analysis has been a fundamental tool of genetic research.
In most cases of genetic engineering, isolation of new cloned genes occurred
through the insertion of foreign ĐNA into transposons, phages, and cosmis. Theses
phages and transposons contain an easily assayable marker whose expressiỏn indicates
the presence o f cloned gene. As such, cloned DNAs could be found within any number
of transformed microbial colonies using appropriate molecular manipulation. The
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procedures led to cloning genes that contained material from various gene libraries and
vectors that were used for the isolation of specific eukaryotic cloned DNA. This was
followed by more sophisticated radioisotopic and immunological screening of such genes
and their expression in microbial organisms. The history of the transposon is interesting,
as this phenomenon was first observed in the early 1950s by Barbara McKlintosk. She
observed that the control of the dormant genes in com were often unstable. The
instability could not be explained in terms of mutation, but in terms of controlling
elements that could get in and out of genes and generate new phenotypes. Transposons,
through their insertion and excision across the DNA, can create new features and
mutations in many organisms. Such movable genetic elements have been found in fruit
flies, yeasts, bacteria, and several plants. In bacteria an additional aspect of the ■
transposable element is that it is often found in conjunction with conjugal plasmids
responsible for the transfer of such genetic elements to appropriate recipient bacteria.
Thus, through a process of conjugation or mating, transformation, and transduction, we
find that some genetic information can be transmitted to another cell to generate a new \
character(s). In eukaryotic cells such as in yeasts and plants, not only these processes but
also those of protoplasm fusion and hybridization are observed. In these cases, aside
from genetic exchange, mixing of the cytoplasmic material of the two cells can occur.
Protoplast formation is generally simple in that it requires digestion of the cell wall
and liberation of membranous structures called protoplasts.
Genetic applications to biotechnology: food production as a system
The wide variety of genetic principles described above can be applied to the
production of food and beverages. Genetics can be used to enhance and change the
quantity and quality o f ingredients that are used in human and animal food and feed
systems. This can be done by alterations in the material used for obtaining substances
from plants and animals or the production of chemicals or pharmacological ingredients.
Such items can also be changed to provide higher-value material or more readily
utilizable materials for the food and chemical industry.
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Plasmid / plsezmit / Plasmit, cẩu túc tự sao chép mang
gen tồn tại trong tế bào chất
B. Grammars
1. May - M ight
a.May he carry out his experiments in your laboratory ?
- May he do it tomorrow ?
- Will he be allowed to do it ?
- He was allowed to do it ?
- You may not smoke there.
- 1 must
not smoke.
"may; m ig h t thể hiện cách hỏi hay sự xin phép, cho phép trong tương lai. Thể phủ
định là "must not".
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II - BGTACN
b. It may be easily prepared by oxidation.
He may do it tomorrow.
He may not do it tomoưovv.
He may have done it.
*"may" ở đây thể hiện một khả năng Mcó thể".
Muốn biểu thị ở quá khứ dùng "may + infinitive"
c. He might do it.
- He might have done it.
*"might" thể hiện một sự có thể, nghi ngờ, nhưng ở mức độ cao hơn "may". Đi với
hiện tại hoàn thành của động từ chi sự có thể ở quá khứ.
2. Can - Could
a. You can make your experiments in our laboratory.
(Anh cỏ thể được phép làm các thí nghiệm của anh trong phòng thí nghiệm của
chúng tôi).
- You can start tomorrow.
(Anh có thể được phép bắt đầu vào ngày mai)
- He could make his experiments in their laboratory.
(Anh ta đã được phép làm các thí nghiệm của anh ta trong phòng thí nghiệm của họ).
"can” dùng cho hành động tương lai, "could" dùng cho hành động quá khứ
b. He can speak English well.
(Anh ta sẽ nói tiếng anh giòi)
- He will be able to speak English better after another year o f study.
- He could speak English well.
- He was able to do it in time,
"can; couỉđ' với nghĩa: biết, dẫn đến một khả năng nào đó. "can" dùng cho hành
động tương ỉai, "to be able" dùng cho hành động quá khứ thường sử dụng cho một hành
động kêt thúc hoặc bắt đầu. Nếu chi một khả nâng đùng "couỉđ' cho hành động quá khứ.
c. He can not have passed all his examinations with honours.
"can not + động từ ở thì hiện tại hoàn thành" thể hiện một sự nghi ngờ, ngạc nhiên
một hành động ừong quá khứ. Dịch là: không thể nào...
d. He could study with honours.
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"could + infinitive" biểu thị một điều kiện cho phép ở hiện tại.
e. She could have finished her studies in time.
"could + hiện tại hoàn thành" thể hiện hành động có thể xảy ra trong quá khứ
nhung nó đã không xảy ra. Dịch là: đáng lẽ..
c . Exercise
1. Answer the following questions
a. What is the purpose of genetic manipulation ?
b. Can you describe briefly the method of isolation and transfer of cloned genes in
genetic engineering ?
c. Can you tell some main methods using in genetic engineering of bacteria, yeasts,
fruit flies or several plants ?
d. What are the hybridization and fusion of yeasts ? It is important in genetic
engineering ?
e. Can you describe some genetic application to biotechnology?
2. Translate into English
a. Tuyển chọn và tạo nên các chủng đột biến có lợi là mục đích chính của kỹ thuật
di truyền hiện nay.
b. Trong các tế bào thuộc Eukaryote như nấm men, thực vật, ngoài kỳ thuật di
truyền chung, người ta thường dùng kỳ thuật lai tạo các chủng và dung hợp tê bào trần.
c. Gen được xem như phần mềm sinh học mà nỏ dùng đê điêu khiên sự sông và
phát triển của một cơ thể vi sinh vật hay con người.
d. Công nghệ tái tổ hợp ADN là một kỹ thuật di truyền để tạo ra loại gen mới mà
không tồn tại trong điều kiện tự nhiên.
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Unit 32. ANTIBIOTICS FROM MICROORGANISMS
Of the toughly 8000 microbial metabolites already described, only a few have
come into comparative wide use. The largest amounts of secondary microbial
metabolites are used today in plant protection and animal nutrition while the market tor
antibiotics in human meloine is financially by far the most important.
The amounts of secondary metabolites that are formed per liter of culture by the
wild strains fluctuate very widely but are generally less than 10 mg/1. However, yields of
5g/l, and more were necessary for an economically profitable fermentation. Without a
substantial rise in yield, in many cases, not even the amount necessary for evaluation can
be prepared. Raising the yield and the processing of the metabolite to make it suitable for
use must take place in parallel if one is not to be delayed by the other. Often the
researcher faces difficulties in explaining to the production manager that enormous effort
must be put into increasing yield and concentration for a given product.
Of the many investigations in quite different fields that must be carried out before a
product can be introduced, only those of biotechnological relevance, i.e., those mainiy
serving to increase yields, will be mentioned here. They can be classified in three groups:
Optimization of the fermentation process through the composition of the nutrient
solution, the temperature, the pH, p 0 2, density of inoculation, preparation of the
inoculum, speed of stirring, feeding system, etc.
Study of the biogenesis and biosynthesis of the metabolite in order to achieve
appropriate improvements of the nutrient solution of feeding and in order to have a basis
for a program of mutation at the same time.
Modification o f the strain by
- random search for mutants with higher yields;
- search for mutants in the intermediate metabolism in those areas that are related to
the biogenesis of the metabolite with the aim of increasing the availability of
constructional units;
- search for mutants that are resistant to high concentration o f their own metabolite;
- search for permeation damaged mutants;
- search for mutants with other properties favorable for the fermentation process,
e.g., the absence of undesired components, with higher osmotolerance, etc.;
- construction of strains by crossing according to classical methods or by the fusion
ofgN'otoplasts.
The methods o f “genetic engineering” have so far found no application in raising
the yield ol secondary metabolites oi microorganisms. On the one hand, the gap between
what can be done today in the case of Escherichia coli and that which can be realize with
(hese methods in the ease of Penicỉỉỉium or Cephalosporium. for example is slil] very
large. On the other hand, the successes achieved by the classical methods are so
significant thal in the industry there have so far been relatively lew research workers
dealing with the genetics of microorganisms. However, a rapid charge is taking place
here. The "International Symposium on the Genetics of Industrial Micro-organisms” that
are held regularly have created the necessary contacts between scientists, and the recent
investigations of Hopwood have made important advantage in the genetics of the
Streptomycetes available to a large circle.
With the introduction of a product, however, its microbiological, biochcmical and
biotechnological treatment should not be broken off. On the one hand, biotechnological
processes can always be improved further, even above yields of 30g/l, and, on the other
hand, the evaluation of practical experience may lead to modified products. Here is brief
list of them:
A substance is transformed enzymatically, for which purpose living cells, fixed
ceils, isolated free enzymes, or carrier bound enzymes can be used. This Held is known
today as biotransiorniation.
A producing strain is induced by the mention of inhibitors to form a different
spcctrum of substances.
A producing strain is supplied with modified precursors (e.g., in the production of
penicillin V).
A strain is subjected to a program of mutation, and mutants are selected which have
a different spcclrum of secondary metabolites,
A strain is mutated in such a way that can no longer synthesize certain precursors
itself, and then modified precursors supplied so that a modified cud product formed. This
method, which is known mutasynthesis, is being, applied intensively to the
aminoglycosides.
All antibiotics prepared technically today obtained in batch processes, although
they have been no lack of attempts to introduction continuous fermentation for the
production of antibiotics, as well. The reasons are, on the other hand, the greatly
increased cost o f a multistage continuous fermentation in comparison with the batch
process, while, on the one hand, the highly productive strains used to be frequently
represent reduced forms in relative to growth, and the probability that a spontaneously
occurring antibiotic-minus mutants would multiply faster and higher. In continuous
fermentation, the minus mutants would rapidly out grow the reproductive strain and this
can be substantially avoided in the bioprocess by the use of special propagation media
and production media differing from them.
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Many antibiotics active against prokaryotes are also produced by prokaryotes.
These include the am inoglycosides, the m a rc ro lid e s and the te tracy clin es
A m inoglycoside an tib io tic s.
Aminoglycoside antibiotics contain amino sugars bonded by glycosidic linkage to
other amino sugars. A number of clinically useful antibiotics are aminoglycoside
including streptomycin and its relatives, kanamycin, gentamycin and neomycin
The best known macroiide antibiotics is erythromycin, but other macrolides include
oleanomycin, spiramycin, and tylosin.
T etracy clin es
The tetracyclines are an important group of antibiotics that find widespread
medical use in human. They are some of the first so call board spectrum antibiotics,
inhibiting most of Gram positive and Gram negative bacteria.
A. R ea d a n d T r a n s la te in to V ie tn a m e se A ll N ew W o rd s
Biogenesis /bai’Ddzenisis/ nguồn gổc sinh hóa. thuyết phát sinh sinh vật
SỐ it Số nhiều
(chất thứ hai này) (loại thủy tinh thứ hai) (những chẩt thứ hai (các 'thứ' còn lại)
còn lại)
c. Exercises
1. A n sw e r th e follow ing questions
a. What are the main technical conditions for optimization of the fermentation
process?
b. What are the purposes of the study of biogenesis and biosynthesis of the
metabolites?
c. What are the different methods for transformation of substances by enzymes?
d. What is the purpose of methods of genetic engineering in the production of
antibiotics?
e. What kind of process is used for production of antibiotics today?
167
2. T ra n s la te into English
a. Nhiều quá trình nghicn cứu trong nhiều lĩnh vực khác nhau được thực hiện trong
phòng thí nghiệm trước khi đưa ra sản xuất lớn.
b. Một chủng vi sinh vật được gây đột biến để nó có thể tổng hợp nên các tiền chất
và sau đó có thể chuyển tiếp thành sản phẩm mong muốn.
c. Nghiên cửu tạo ra các chủng đột biển với các tính chẩt phù hợp cho các quá trình
lèn men ví dụ như: tạo ra chủ yếu các sản phẩm mong muốn, có khá năng chịu áp suất
thẩm thấu cao hơn...
168
I
(
169
supplement where conventional protein sources are not available or are uneconomical.
The produclion of SCP can be simply defined as the process of converting raw
materials into cellular biomass. The production cost of SCP is dependent upon substrate
cost, operating expenses, and capital investment for fermentation equipment. A
significant reduction in the cost o f SCP would be realized if cheaper substrates could be
developed without loss of conversion efficiency.
Another important factor in SCP production is protein content quality. The
chemical composition of yeast, bacteria, fungi and algae vary, depending upon the
genera and growth conditions. The gross chemical composition of various
microorganisms is presented as protein content of yeast (45 - 55%); algae (47 - 63%);
bacteria (50 - 83%); fungi (31 - 55%).
Although the protein content can be varied by growth conditions, genetic
manipulation can also be employed to alter the amino acid spectrum.
As an industrial product, microbial biomass completes with biomass products from
agriculture, forestry, and fisheries, which, although, of course, they are obtained in a
different manner, are similar in their basis composition and applicability in view of the
universality of biochemistry. It is precisely in these facts that a challenge to
biotechnology is seen - namely the production of biomass industrially in a technically
controllable manner independent of soil, climate, and weather. It’s development received
another impulse when it was discovered that fossil materials can be used as substrates for
microorganisms. Through this new raw materia] basis, it is possible once again to include
the fossil carbon compounds into the life cycle from which they have been excluded for
millions of years.
In the meantime, the production of microbial biomass has taken a firm and
important place in research, development and technical production and has led to new
groups of tasks for microbiology, process engineering and the development of new
bioproducts.
The production of microbial biomass takes place in a fermentation process. Here,
selected strains of microorganisms are multiplied on suitable raw material in a technical
cultivation process directed to the growth of the culture, and the cell mass so obtained is
isolated by separation processes. Process development begins with microbial screening,
in which suitable production strains are obtained from samples o f soil, water and air or
from swabs of inorganic or biological materials (mineral ores, fruit peel) and are
subsequently optimized by selection, mutation, or other genetic methods. Then the
technical conditions of cultivation for the optimized strains are worked out and any
special metabolic pathways and cell structures are determined (biochemistry, molecular
biology). In parallel to these biological investigations, process engineering and apparatus
technology adapt the technical performance of the process and the apparatus in which the
production of biomass is to be carried out in order to make them ready for use on the
I
large technical scale. Here economic aspects (investment, energy, operation costs, scale-
up) come to the fore, or the overall profitability of biomass processes, the raw materials,
their production and preparation, and the energy demands play the most important role.
The various raw materials carriers must be investigated for the special biological process.
The biomass product proper is regarded as a new industrially accessible raw
material and requires its own independent product development the task of which is, by
analyses and biological tests, to determine the properties and composition of the total
product and then to find possibilities for utilizing it or its constituents. New applications
are opened up by further processing. These range from the fodder sector through
foodstuffs to technical, pharmaceutical, dietetic, and cosmetic products.
Safety demands and questions of environmental protection arise in the production
of microbial biomass in relation both to the process and to the product. Finally, safety
and the protection of innovation throw-up legal and patent aspects, namely operating
licenses, product authorizations for particular applications, and the legal protection of
new processes and strains of microorganisms.
Thus, the production of microbial biomass includes a complex of technical fields
and is becoming an interdisciplinary example of new biotechnology.
A. R ea d a n d T r a n s la te in to V ietn am ese A ll N ew W o rd s
171
B. Grammars
1. Either
a. In either case
Trong trường hợp này hoặc trong một của các trường hợp đưa ra
*"Either" một trong hai trường hợp
b. A liquid does not have a definite shape either
(Chất lỏng cũng không có hỉnh dạng nhất định)
* "either" ở cuối câu phủ định có nghĩa là cùng, cung như câu phủ định
2. Either - or, neither - nor
a. Either - or
- A substance possesses either definite shape or definite size.
(Một vật chất hoặc là có hình dạng xác định hoặc là có kích thước xác định)
*"Eìther... or" nối với câu động từ khẳng định dịch ra: hoặc.... hoặc, h o ặ c . h a y
là có cái này...cái khác.
- A substance does not possess either definite shape or definite size.
(Một chất không hề có hình dáng xác định và không hề cỏ kích thước xác định)
* "Either...or" nối với động từ phủ định dịch là không hề có.
b. Neither - nor
- A substance possesses neither definite shape nor definite size.
(Một chất không hề có hình dạng và kích thước xác định)
* "Neither...nor" không hề có cà... để nối với động từ trong câu khảng định (không
có cái này.... không có cái khác).
c . Exercises
1. A n sw e r th e follow ing questions
a. What is the microbial biomass ?
b. What are essential substances for the production of microbial biomass ?
c. What are the raw materials in Vietnam for production of biomass?
d. Can you tell the advantages of the production of microbial biomass?
e. Can you describe some special metabolic pathways to form microbial biomass?
172
2. Translate into English
a. Sinh khối vi sinh vật được sản xuất từ các nguồn nguyên liệu sẵn có. rẻ tiền ở
Việt Nam.
b. Sinh khối vi sinh vật được lựa chọn phù họp các nhu cầu sử dụng khácnhau và
an toàn cho người, gia súc SỪ dụng.
c.Giá trị của nguồn prolein đcm bào là sử dụng nó như nguồn bổ sung chấtdinh
dưỡng cho người và động vật ở những nơi không có đú các nguồn protein khác.
173
Unit 34. PINEAPPLE PLANT
1. Introduction.
The pineapple plant {Ananas comosus L. Merrill, family Bromehaceae) was
domesticated in tropical America, with south-eastern Brazil, Paraguay and Northern
Argentina being throught to be place of origin. Ananas and its closely related genus
Pseudoananas are distinguished from other Brotneliaceae by their fused syncarpous
fruit. Differentiation among Ananas species could be due to ecological isolation rather
than genetic divergences.
The pineapple plant is a xerophytic, succulent, herbaceous, perennial plant. The
trough-shaped leaves are spirally arranged in a dense rossete pattern. The leaves are
densely covered with large trichomes covering strips of stomata located in furrows. The
single spike inflorescence carries variable numbers of flowers and is terminated with a
vegetable shoot or crown. The flowering, fruit growth and development of pineapple has
been reviewed. Natural inflorescence development is initiated by shortened day length
and cool nights, bur growth regulators (e.g. ethephon, 2 -chloroethylphosphoric acid) are
used commercially to force flowering.
2. Harvesting and Handling
Ethephon is used by growers 48 hours or more before harvest to accelerate shell
degreening and foster ripening. This accelerated shell degreening is due to destruction of
chlorophyll, giving the shell a more uniform colour. The application should occur when
natural colouring has started to assure good fruit quality,
Crochon and al. found variable effects on eating quality and this may be related to
the acceleration of senescence. The variation depends upon fruit maturity, the time when
ethephon is applied prior harvest and the environmental conditions when it is applied.
Failure to apply ethephon uniformly can lead to irregular degreening, and crown damage
may also occur.
Fruit maturity is evaluated on extent of fruit ‘eye’ flatness and skin yellowing.
Consumers similarly judge fruit quality by skin colour and aroma. A minimum reading
of 12% total soluble solids is required for fresh fruit in Hawaii , while others suggested
14%. A sugar : acid ratio of 0.9-1.3 is recommended.
Pineapple is hand-harvested, with the pickers directed as to the stage or stages of
ripeness required. Fruit is packed either in the field or at a central packing shed. Fruits
are graded on the basic of recognized appearance characteristics. The fruit needs to be
mature, firm, well formed, free of defects and with flat eyes and a minimum soluble
solids content of 12%. Crown size is crucial grade component, with a minimum size, and
ratio of crown to fruit length (0.33 to 1.5), for the higher grades.
174
Fruit are normally packed into cartons of two different size : a large cartons (18kg)
containing eight to ten fruits for surface shipment and a smaller container (9 kg) with five
to six fruits for air-shipping. Tourist packs of two to four fruits are also prepared.
Absorbent pads are used at the bottom of the carton and between layers if fruits are
alternating horizontally within the carton.
3. Postharvest storage
Temperatures in the range 7.5-12°C have been recommended for storage, with
relative humidities of 70-95%, the higher humidities significantly reducing water loss. A
more recent recommendation is 90-95 % relative humidity. At a temperature of Q-4°C the
fruit may be stored for weeks, but upon removal the fruit fail to continue repining and
shows severe chilling injury. Fruits that are quarter- yellow at harvest gain about one
additional week’s storage for every 6 °c decrease in storage temperature. Half-ripe
‘Smooth Cayenne’ fruit can be held for about ten days at 7.5-12.5°c and still have about
a week of shell-life, with no chilling-induced internal browning. The maximum storage
life at 7°c is about four weeks, however, and when removed to ambient temperature
chilling-injury-induced internal browning develops within two or three days. The
development o f symptoms of chilling injury is more rapid at 20-25°C.
4. Physiological Disorders.
Chilling injury. The symptoms of chilling injury include : wilting, drying, and
discolo-ration o f crown leaves; failure of green-shelled fruit to yellow; browning and
dulling of yellow fruit; and internal flesh browning. These symptoms have been called
endogenous brown spot, physiological breakdown, blackheart, and internal browning.
Flesh translucency. Flesh translucency, also called porosity. Increase fruit
sensitivity to mechanical injury. This condition begins before harvest and continues after
harvest . Waxing can reduce the rate of translucency development after harvest in low-
shell-colour fruit.
Bruising. Fruit bruising is a major problem during harvesting and packing. This
injury is normally confined to the impact side of fruit. Mechanical injury of translucent
fruit can lead to leakage of fruit cell contents and loss of marketable fruit.
Sunburn. Sunburn is common during hotter periods (>35aC) Of the year, when the
fruit is not shaded by leaves and especially in ratoon crops. The condition is more
prevalent in the outer rows and where fruit is lying horizontally.
M alform ation. Knobs on the base of fruit occur in off-types. Culling of these fruit
crowns as planting material reduces the subsequent field incidence .This condition is
often linked to high temperatures at flower induction.
Postharvest Pathology: Most pest and disease of pineapple are distributed, as
vegetative germplasm has been transported around the word since the 1800s.
175
+ Black rot. Black r o t , also called Thieỉaviopsis fruit rot, water blister, soft rot or
water rot, is a universal fresh fruit problem characterized by a soft watery rot. Black rot
is caused by the fungus Chalara paradoxa, Thielaviopsis paradoxa. Black rot is
commercially controlled in fresh fruit by minimizing bruising of fruit during harvest and
handling, by refrigeration and with fungicides. Fruit must dipped in a fungicides within
6 - 1 2 hours following harvest prior to packing and shipping.
+ Fruit let core rot. FCR, black spot, fruit let brown rol and eye rot are all terms
used to describe the brown to black colour of the central part of an individual fruitlet.
This disease is caused by complex involving the fungi -Penicillium ftinictilosum Thom.
Fitsarium moniliforme and round yeast Candida guiUiermondi et ect
+Yeasty Ferm entation. Pineapple fruit are not steriie inside and contain many
nongrowing viable yeasts and bacteria. In damaged and overripe fruit, and in fruit with
fruitlet cracking already present, yeasts start growing and dividing or new yeasts invade.
This grow leads to fermentation, with bubbles of gas and juice escaping through cracks
in the skin. The skin turns brown and leathery and the fruit becomes spongy with bright
yellow flesh.
5. Conlusion.
Selections of 'Smooth Cayenne ‘ and other varieties have been made through out
the world, though they have not been characterized. These deficiencies include high
acidity, low ascorbic acid, pour flavour and susceptibility to translucency. Reevaluation
of current germplasm is necessary to select varieties better suited for fresh fruit and for
specialized market requirements.
176
Strips /strips / m ảnh, dải
Stomata /stoumsta/ lồ khí, lỗ thở, có miệng
Furrow luống cây, đường rạch
/ ' iXrou /
Spike / spaik / đầu nhọn, có gai
Inflorescence nở hoa, cụm hoa, phát hoa
/ in f b : ’resns/
Shoot / ju:t/ chồi cây, cành non
Crown / kraun/ Chồi ngọn, đỉnh ngọn
Foster ripening / ‘fosta raipsnii] / Tăng nhanh quá trình chín
' bctâcn
Core Lõi, nhàn, hạch, ruột
Iky.i
Invade / in’veid / Lan tràn, toâ khẳp, xâm lấn
Spongy mềm xốp, như bọt biến, xốp
/spAndzi /
Susceptibility / sasepta’biliti/ Tính nhạy cảm, dễ xúc câm
Senescence /si’nasansi / Sự già cỗi, gìà yếu
Shed / jed / Rụng lá, hình lán, lều tạm
Trough / to f / Hình máng, nép uốn lõm, hóa già. lào hóa
B. Grammars
Cách dùng little - a little - few - a few
i. Little + danh từ không đếm đưọc = rất ít, không đủ để (có khuynh hướng phú
định)
ì have Ỉiỉtle monev, not enough to buv groceries.
ii. A little + danh từ không đếm được = có một chút, đủ đế
/ have a little money, enough to buy groceries
ill. Few + danh từ đếm được số nhiều = có rất ít, không đủ để (có khuynh hướng
phủ định)
/ have fe w hooks, not enough fo r reference readung
iv. A few + danh từ đếm đu‘ọ*c số nhiều: cỏ một chút, đủ để
ỉ have a few records, enough fo r listening.
Trong một sổ trường hợp khi danh từ ở trên đã được nhắc đến thì ở phía dưới chi
cần dùng little hoặc few như một đại từ là đủ.
Are you ready in money. Yes, a little.
V. Quite a few (cho đểm được) = Quite a bít (cho không đẻm được) = Quite a lot
cho cả hai) = rẩt nhiều.
c . Exercises
I. Answer the following questions.
a. Where was domesticated of the pineapple plant as place o f it's origin ?
b. What are the indexes tor evaluating of maturity of ananas fruit ?
178
c. What kinds o f packing for package of ananas fruit to transport?
d. Whal are the suitable temperature for storage of ananas fruit after harvest?
e. What is the normal ananas fruit malformation ?
2. Translate into English.
a. Cây dưa là loại cây thuộc họ thảo mộc, cây chịu hạn, ngon bố và là cây lưu niên.
b. Người ta có thể dùng chất Ethephon để tăng nhanh quá trình chín của quả dứa .
c. Quả đứa dễ đàng lên men khi bị hỏng do trong quả dứa cỏ chứa săn nấm men và
vi khuẩn song sót.
3. True of false
a. The cotYee can be grown within the tropics at considerable altitudes.
b. The common of'three plants is due to the combination of two related compounds,
theobromine and caffeine.
c. Many countries in the world can develop the cultivation of these crops in the
huge areas of plantations.
d. The origin of tea is perhaps the southeast China.
e. In liurope, the tea is the most popular non-alcoholic beverage right up to the
present day.
f. The green tea is achieved by heating the leaves and inactivating the enzymes.
179
Unit 35. PLANT AND ANIMAL CELL CULTURES
Introduction
In the last few years, the interest of biotechnology in plant and animal cell cultures
has dramatically expanded. The increasing importance of cell cultures can be recognized
from the fad that in books on biotechnology space is being made more and more
frequently for information on higher cells and that biotechnological symposia now
always devote some sections to biological and technological aspects for plant and animal
cell cultures.
The aim of this section to acquaint the leader with the nature, the maintenance, the
problems, and the literature o f plant and animal cell cultures. Many aspects must
necessary be left out o f consideration. However, we hope that our choice gives the reader
a clear overview o f the present state, the possibilities, and the difficulties of using higher
cel] in biotechnology. Plant and animal cell cultures en effort so greatly in their
characteristics that are two systems are treated separately.
Plant cell cultures
General
The number of laboratories dealing with plant cell cultures has increased
continuously in the some few years. In 1972, 940 scientists from 41 countries belonged
to the “international association for plant tissue cultures”. In 1980, an Association
already had more than 2000 members in 63 countries. An International congress for plant
cell cultures is held by the group every four years. The programs of these congresses best
reflect the fact that work with plant cells is being performed for many different purposes.
For example, plant cell cultures are an excellent too] for answering some basic biological
questions. As we will show, answers to basic questions are as necessary as applied
research for planning a broad biotechnological utilization of plant cell cultures in
industry and agriculture. Commercial application of cell cultures is seen, in particular, in
the production of important natural compounds and in the improvement o f crop plants.
These two areas cannot be considered equally here; the product-oriented aspect of plant
cell cultures will be emphasized more, since biotechnological - at least in the past - has
dealt to some extent with fermentation and product recovery. The decision to favor
product-oriented cell culture research does not mean that this area will become accessible
to a broader commercial application earlier. On the contraiy, at the present time it
appears that the improvement of useful plants through cell culture technique may be
achieved before the production of natural compounds from cel] cultures at economically
acceptable cost.
For two reasons it seems necessary to give an introduction into working with plant
180
cell cultures before describing the biotechnological aspects. First, the field is uncharted
territory for many biotechnologists, and, second, at the present time there is no collection
of plant cell cultures from which definite lines can be obtained. Consequently, as a rule,
in most cases one has to establish the required cell culture oneself.
Work with plant ceil cultures
Equipment o f a cell culture laboratories: Since plant cell cultures grow much more
slowly than many microorganisms, the highest commandment in handling plant cell
cultures is sterile working. A cell culture laboratory should therefore have available a clean
bench with laminar air flow. Plant cell cultures should be maintained under constant
conditions. Cultivation may take place in climatized chests, or still better, in climatized
rooms. In most laboratories, plant cultures are maintained both on agar media and in liquid
media. Suspension cultures must be shaken continuously on shaking machines for
continuous operation. The biosynthetic productivity of a culture is frequently affected by
light. In order to test these effects on the cultures, different light fields should be available
for such experiments. Anyone requiring detailed information oh the construction and
equipment of a cell culture laboratory may be referred to an article
Media fo r plant cell cultures
The choice of medium is a device factor for setting up a culture and for the growth
and biosynthetic productivity of a celĩ culture. The cells of most plants can be grown on
definite synthetic media. Only a few cases have additives such as yeast extract, casein
hydrolysate, and coconut milk proved to be necessary. An outstanding position has been
achieved by the MS medium according to Murashige-Skoog. All media for plant cell
cultures contain mineral sails (major and trace nutrient elements), vitamins, sucrose, and
growth regulators (phytohormones).
Setting up o f cell cultures
Surface sterilization
Seeding
(grown under sterile conditions)
181
i
Transfer of the callus to an agar medium containing phytohormones
ị
Callus culture
I
Introduction of callus material into a liquid culture medium
1
Suspension culture
The numerous publications on the influence of media on growth processes may be
regarded as guides for one’s own procedure in establishing a culture. The optimum
conditions for a newly set up callus culture and for suspension cultures derived from it,
however, must be determined in each case according to the question under investigation.
Up to the present, plant cell cultures of dicotyledons, monocotyledons, gymnosperms,
ferns, and mosses have been set up. It may therefore be assumed that in principle cell
cultures of any plant can be established.
Animal cell cultures
General
During the last 20 years, the prerequisites for the maintenance and propagation of
animal cells in culture have been worked out systematically. The present state of
development is characterized by the fact that the cultivation of animal cell has been
established in many laboratories and clinics in order to deal with biochemical,
physiological, and morphological questions. Thus, cell culture techniques are firmly
established in diagnostic virology, in the analysis of oncogenic and cytostatic substances,
in amniocentesis, in aging research for the mapping of genes, and of cell cycle related
events. Since most types o f animal cells are suitable for in-vitro cultivation, the present
annual demand of 280 millions of experimental animals world wild will be reduced as
further developments become available.
Besides diagnosis and basic research, mammalian cells are of increasing
importance for the production of a variety of pharmaceutically important
macromolecules. Extensive efforts are currently being undertaken to transfer animal cells
f^orn the laboratory to the production level. To promote such developments, the NSF
(National Science Foundation of the USA) has founded two cell culture centers in 1975
at the Massachusetts Institute of technology, Cambridge...
The cultivation o f cells on a large technical scale started with BHK (baby hamster
-kidney) cells which were adapted to growth in suspension in 1962 and have been used
industrially since 1967 in the United Kingdom, Italy..Í/particularly for the production of
182
foot-and-mouth disease vaccines, Girard (1977) has reported the construction of a factory
in which every year 500 000 liters of cell suspension are processed in 3000 liter
fermentors. More advanced processes are already based on fermentors with a capacity of
up to 1 0 . 0 0 0 liters.
A large range of other substances, such as hormones, enzymes, antibodies and
cytokines are on the threshold of industrial manufacture. Because of its tremendous
current interest, the developments relating to interferon have proceeded furthest and will
be reported in greatest detail below as they represent an example of the rapid advance
that is possible today as the result of directed development in such systems.
Animal cell culture deals with the study of parts of organs, tissues or individual
cells in vitro. The starting point for such a culture is an explain; as long as this retains its
structure and its function one speaks of an organ or tissue culture. If the organization of a
tissue is destroyed by mechanical, cherfiical, or enzymatic action, transition to a true cell
culture is complete.
Cells or tissue taken from an organism forms the primary culture. The term “cell
line” is applied to the generations obtained after the first subcultivation and all
subsequent ones. One should speak of a “cell strain” only when, by selection or cloning,
cells with specific stable properties have been obtained (marker chromosomes, marker
enzymes, resistances, and antigens). A cell line can become a continuous (permanent)
cell line by “culture alteration”. Continuous cell lines possess the potential for an
unlimited subcultivation in vitro.
In the present state of our knowledge, it is impossible to determine the moment
when the transition to continuous cell line has taken place. However, a common
criterion, is an at least 70-fold subcultivation (passage) at intervals of about three days?
The result of culture alteration was formerly generally called “transformation”: however,
this term should now be used only in those cases in which the alteration can ascribed
unambiguously to the introduction of foreign genetic material.
183
Climatized chests tủ, phòng điều hòa nhiệt độ
/‘klaimataizt tjest /
Diagnostic chẩn đoán, học, triệu chứng bệnh
/ daiag’nDstik/
Dicotyledons cây hai lá mầm
/'dai,kDti'li:dans /
Monocotyledons, /‘mDnou kDti’li:dans/ cây một iá mầm
Prerequisite / ‘pri:’rekwizit / điều kiện kiên quyết, điều cần trước hết
Oncogenic / ‘Dnkad3 enik / chất gấy ung thư
B. Grammars
Các loại câu - Thứ tự - Cách chia
- 1 believethat he studies very well
I have always believed that he studied/ has studied/ well
I shall believe that he will study very well
that he would study very well.
- 1 believed that he studied very well.
1 had always believed that he had studied very well.
I should believe that he would study very well,
that he would have studied very well.
* Cách diên đạt các thì của động từ giữa câu chính và câu phụ phải tương ứng như
các ví dụ ở câu trên.
184
c. Exercises
1. Answer the following questions
a. What are the purposes of plant cell cultures?
b. What are the main commercial applications of plant cell cultures?
c. What kinds of equipments of a cell culture laboratory are necessary installed?
d. Describe some main operations of the establishment of plant cell cultures.
c. What are the purposes of animal cell cultures?
2. T ranslate into English
a. Trong những năm gần đây, công nghệ sinh học ngày càng quan tàm tới việc nuôi
cấy tế bào động vật và thực vật.
b. Chọn môi trường nuôi cấy thích hợp -là yếu tố quyết định cho quá trình phát triển
và hiệu quà cao của sinh tổng họfp các chất trong nuôi cấy tế bào.
c. Một loạt các chất khác nhau như: hoocmôn, enzim, kháng thể,... đã được sản
xuất ờ mức độ lớn trong công nghiệp bàng phương pháp nuôi cấy tể bào động vật.
185
Unit 36. BIOLOGICAL REGULATION AND PROCESS CONTROL
The basis of any biotechnological process is the growing or resting cell and its
constituents (organelles, enzymes). The metabolic processes that are to be utilized for
economic purposes in biotechnology are catalyzed by specific catalysts (—biocatalysts =
enzymes) the activities o f which are subject to certain control mechanisms.
A simple bacteria cell such as Escherichia coll has available more than 1000 -
2000 enzymes (actual or potential) which may make up as much as 70% of the total cell
weight. In using them, the practical man is therefore employing a complex system he is
quite incapable or viewing in its totality. Consequently, in process development he is
usually forced to carry out empirical procedures and with his technical measures (design
and performance of the process) acts on biological regulations of which he knows only
an overall result.
Process control must start from the biological facts and utilize them for technical
application. The metabolism of added substrates takes place via about 20 steps and yields
about 2 0 amino acids, four deoxyribonucleotides, four ribonucleotides, about ten
vitamins, and several fatty acids, from which more than 1 0 0 0 protein, three types of
RNA, DNAs (+ plasmid), mucopeptides, polysaccharides, and lipids must be
synthesized. In procaryotes, these processes may take place in 15 to 20 min (= one
generation time), the coordination of the activities of the catalytic elements ensuring that
undesired overproductions do not occur.
It is interesting that the regulation of enzyme activity takes place according to
principles similar to those applied in technology (closed action cycle).
The organization and treatment of the material is adapted to the spccial use, and the
total complex is constructed on the basis of the methods of measurement. This procedure
takes place into accounts the fact that measurement technique primarily follows
independent tasks and aims precisely within the biotechnological process. Thus, the
information obtained by measurement concerning the instantaneous state of operation of
the process leaves open the question of whether and what useful application is made of
the information obtained. Within the framework of process analysis, this application is
limited to the search for the functional relationships between the variables of state and
understand the principles ot the biological system better. In the first place, therefore, this
analysis follows the aim of broadening our knowledge on the interaction of the
organisms with their environment.
On the basis of this knowledge, it is then possible to affect features of the process
in a desired manner by control or regulation. Here, the possibilities of the controlled
performance of the process must be made use of by establishing and maintaining the
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optimum environmental conditions for the growth of the organisms and for the formation
of products by them.
On the various levels of process study and directed action on the occurrence of the
process, the process computer is an effective aid. In association with process analysis this
can bring into prominence the particular possibilities of a rapid concentration of
information. When improved instrumentation is taken into account, it can readily be seen
that these tasks are not trivial, and the desired information is often available only after
the various process magnitudes have been combined. In addition to these tasks from the
field of data processing and analysis, development has the aim of an increasing use of the
computer in process control and regulation. In this connection it must be expected that
even complex control strategies will be capable of being realized to an increased degree.
From the point of view of control techniques, the possibility of the mathematical
formulation o f individual biological of chemical- engineering process steps is also of
particular importance. In this way, the process computer can finally make a contribution
to the utilization of increasing knowledge concerning regulation phenomena within the
cel) for an improved performance of the process.
An optimization can be carried out on the basis of earlier knowledge (off-line) but,
in the present state of the art, on-line calculations, made possible by the availability of
modem digital computers, can also be used. Consequently, the interrelationship of the
techniques o f measurement, control, and computering must be studied.
The number of process quantities and parameters in fermentation is very large. For
the description of microorganisms, biologists use about 100 different magnitudes, and in
technical processes with microorganisms physical chemical, and process-engineetjng
magnitudes are involved in still greater number, so that the complex system of a
fermentation cannot be calculated or described totally even in an approximation. Limits
are still set to the determination of measurements in biotechnology by technical factors,
so that many process magnitudes can be measured
- not at all,
- not sufficiently accurately, or,
- not on-line (and therefore nọt frequently enough).
Biotechnology, as a scientific technology, is still a very young field. In
measurement and control techniques, experience and, to a large extent, apparatus, have
been taken over from chemical process engineering. In some measuring processes,
adaptations have already been made to the particular features of biotechnology but other
methods have been very incompletely used in biotechnology, in many cases. This applies
particularly to control technique. Again, methods can be taken over from other sciences
and applied to fermentation technique; e.g., from medicine.
In a bioprocess, four types o f process magnitudes can be distinguished:
- Control magnitudes (manipulated variables, imput magnitudes)
- Magnitudes of state (measurements)
- Magnitudes o f quality (optimization magnitudes, output magnitudes)
- Characterization magnitudes (parameters)
- Theoretical parameters (physical, chemical, biological model)
- Experimental parameters (experimental process identification).
B. Grammar
Động từ nguyên mẫu và trự động từ
1. Must
a. I must do it tomorrow.
I shall have to do it tomorrow.
I had to do it yesterday.
I need not do it in time.
* must" biêu thị sự cân thiêt phải làm Ưong tương lai. Muốn nhấn mạnh hơn dùng:
"shall have to do sth" mạnh hem "must do sth"
Thì quá khứ dùng "had to đo sth"; phủ định "need not".
b. He must be a good student.
He must have been a good student.
188
*"must + infinitive" thể hiện sự khẳng định. Dịch là: chác chắn, nhất định...
Ở thì quá khứ dùng "must + động từ ở thì hiện tại hoàn thành.
2. Ought
- You ought to do it in time.
- You ought to have done it in time.
*"ought to + infinitive" biểu thị một bắt buộc làm ở thì hiện tại.
“ought to + infinitive” của hiện tại hoàn thành" biểu thị một việc tàm không thực
hiện dược trong quá khứ {gần như should).
3. Động từ thể hiện thay đổi trạng thái
- The light blue colour gradually becomes deeper.
- The litmus paper turn red.
* Các động từ "to get; to grow; to become; to turn" đi với các tính từ biểu thị sự
thay đổi trạng thái.
c . Exercises
1. Answer the following questions.
a. Is il necessary to control and regulate the biological process ?
b. What is the purpose of process control in biological process ?
c. How many steps are taken place in the metabolism of added substrates ?
d. Is it important to use possibility of the mathematical formulation and computer
for individual biological or chemical-engineering process steps ?
e.What are the number o f process quantities and parameters in fermentation ?
2. Translate into English
a. Vấn đề điều chỉnh và kiểm tra thường xuyên các quá trình sinh học xảy ra là rất
quan trọng.
b. Mồi một quá trình iên men bởi các chủng vi sinh vật khác nhau phải hình thành
các bước kiểm tra, điều chỉnh phù hợp.
c. Số liệu kiểm tra quá trình lên men nhằm để tối un hóa điều kiện môi trường cho
sự phát triến của Vi sinh vật và hiệu suất tạo ra sản phẩm mong muốn cao nhất.
Unit 37. PRODUCT RECOVERY IN BIOTECHNOLOGY
Introduction
Bioproducts are produced by living cells or are localized in cells from which they
must be isolated. This means lhat the majority of substances are sensitive compounds the
structure and biological activity of which can be maintained only within sharply defined
conditions o f the medium. Accordingly, methods for their recovery and processing must
be used that are adapted to their labile structures and range within narrow limits in
relation to temperature, salt concentration, or pH. In addition, the recovery of enzymes
its frequently restricted to the use of aqueous solutions, since in most cases organic
solvents bring about a denaturation of proteins.
While the methods for the recovery of bioproducts were originally taken over from the
repertoire of chemical process engineering, recently special methods have been developed to
an increasing degree. Furthermore, recovery methods that can be carried out under sterile
conditions are gaining importance, particularly in the pharmaceutical industry.
Separation
The size of an individual bacterial cell range about 0.2 to 5 |im in its largest
dimension. The specific gravity of bacterial cells is in the order of 1.03, i.e., the
difference in density between the particles to be separated and suspending medium is
very small, which makes separation extraordinarily difficult. The separation of bacteria
therefore, as a rule, requires a pretreatment of the suspension to be separated. This
situation is more favorable in the separation of, for example, yeast cells with sizes in the
order of 15 to 2 0 Jim, which can be concentrated by the use o f separators up to a very
high solid-matter content in the separated deposit. The operations may be considered
both for the mechanical separation of ceils and for the concentration o f products for the
subsequent purification steps.
Flocculation and flotation
It can be deduced from the Stokes law for the setting velocity can be achieved by
increasing the diameter o f the particle, i.e., the separation of cells from culture solutions
can be facilitated by agglomeration of individual cells to larger floes. Reversible
flocculation can be achieved by the neutralization o f the charges present on the cell
surface by polyvalent ions of opposite charge, the cells then coming into close contact
with their neighbors. On the other hand, the use of polymeric compounds leads to an
irreversible agglomeration into floes because of the formation of bridges between
individual cells. Flocculating agents that can be considered include inorganic salts,
mineral hydrocolloids, and organic polyelectrolytes. However, compounds such as
protein, polysaccharides, and nucleic acids which bring about an agglomeration of
individual cells may also be liberated by partial autolysis. The flocculation of cells
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depends on various factors, such as temperature, ionic environment, physiological age of
the cells, surface forces, and the nature of the organisms, as has been shown by
investigations with various organisms. Polyelectrolytes have been used extensively for
the treatment of sewage. The most effective agents are mineral colloids and
polyelectrolytes. Their activity as flocculants depends substantially on the state of the
cell surface and of the flow situation during the flocculation process. The cell surface is
normally negatively charged out but can on balance exhibit positive total charge through
the absorption of ions from the fermenter liquor, which explains the good effect of
negatively charged polyelectrolytes.
In those cases where flocculation reactions lead only to the formation of unstable
agglomerates of cells, flotation can be used for the enrichment of microorganisms. In
flotation, particles are adsorbed on gas bubbles, which are either blown into the
suspension or are generated in the suspension. The separated particles collect in a foam
layer and can be taken off. The formation of a stable foam layer is supported by the use
of insoluble “collector substances”, such as longchain fatty acids or amines.
Microflotation processes have been developed in experiments with bacteria and algae.
The separation effect in flotation is highly dependent on the size of the gas bubbles. With
electrolytically produced nascent hydrogen / oxygen, very small (ca. 30 J i m ) gas bubbles
can be produced in the suspension to be separated, while in normal flotation processes
sufficiently small gas bubbles (ca. 40 ụ.m) can be obtained only at pressures of at least
ca. 5 bar. By electroflotation from a preflocculated suspension of bacteria with a cell
concentration o f 16 g/1.
Some other methods as: surface (cake) filtration; depth filtration; sieving filtration;
centrifugation; filter centrifuges and sieve - type centrifuges; decanter and sedimenting
centrifuges; disintegration of animal and plant tissue or of microorganisms, drying etc.
191
i
Flotation / flou’teijn / sự nổi, sự khởi động
Pretreatment / pritri’.tment / tiền xử lý, xử lý trước đó
Repertoire / ‘repatwa: / Xuất phát điểm, bộ sưu tập, danh mục
Ultrafiitration, siêu lọc
/Antratiltreijn /
Nascent /naesnt / mới mọc, mới sinh
B. Grammars
Câu phức hợp có các mệnh đề chỉ
1. Thòi gian
- We shall go on making experiments when he comes.
- When we have finished our experiments, shall go for a walk.
Thường có các giới từ: when, after, before, till, until, as soon as, as long as, etc.
2. Nguyên nhân - H ệ quả
- 1 will not do it however he prepares it / he may prepare it/.
might
- 1 will do it even though it take me a lot of time.
- 1 would do it even if took me a lot of time.
- The material reacts as though it were pure.
- He speaks as if nothing had happened.
3. M ục đích
- 1 came earlier to have more time for my experimentation.
* Cùng chủ ngữ, dùng động từ nguyên thể có "to";
Khác chủ ngừ dùng "that, so that, in order that + câu phụ hiện tại + may(mỉght)"
- 1 come earlier in order that he may have more time for
- 1 have come earlier so that his experimentation
- 1 shall come earlier that
- 1 came earlier in order that he might have more time for
- 1 had come earlier so that his experimentation.
- 1 should come earlier that
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- She fears /feared/ less he should fail.
* Từ nối "ỉess" để nhẩn mạnh ý ngược lại."should" dùng cho thì hiện tại và quá khứ.
- The compound must be heateđ so that it may decompose.
- You should use that new apparatus for the experiment to be successful.
- In order to obtain the product in a marketable form we must involve further
operations /further operations must be involved/.
c . Exercises
1. Answer the following questions
a. What are differences between separation and centrifugation in the product
recovery of biotechnology ?
b. What are differences between flocculation and flotation in the recovery of
products of a biological process?
c. What are differences between filtration and ultrafiltration in the product recovery
o f biotechnology ?
d. Why do you have to disintegration of animal, plant tissue or microorganisms
before recovery of final products ?
e. Can you tell something about sedimenting cerrtrifuges or decantion in the
product recovery of biotechnology ?
2. Translate into English
a, Để thu hồi sản phẩm từ môi trường nuôi cấy vi sinh vật, ta phải dùng nhiều
phương pháp khác nhau tuỳ thuộc loại vi sinh vật và loại sản phẩm.
b. Các phương pháp thu hồi sản phẩm như: tách tế bào vi sinh vật bằng ly tâm, lọc,
siêu lọc, lắng, gạn, phá vỡ tể bảo, cô đặc và tinh chế sản phâm thu được theo các phương
pháp hoá lý, cơ học khác nhau.
lỉ-BCTA CN 193
Unit 38. DNA VACCINES AND MONOCLONAL
ANTIBODIES
194
ỉ
Ị
the pathogenic consequences and elicit in the body, protective immune responses. When
used on a large scale, vaccines have been a major force in the individual antigens of
infectious agents that elicit protective immune responses and to define the components in
the immune response that induce protection.
Vaccines have been developed against many diseases. However the success and
persistence o f the antimicrobial effect varies widely between types of vaccines.
Vaccine production is a high cost, low volume production system that encompasses
many basic principles of biotechnology. Scale up, in particular, is a constant problem
with virus diseases that need to be produced from animal or human cell cultures. New
advances in fermenter technology are rapidly revolutionizing this work and should
greatly increase vaccine production in the near future,
A significant new development in medically related biotechnology has been the
ability to produce monoclonal antibodies. A major advance of this technique is that when
antibody- producing cells are immortalized and stabilized the secreted antibodies will
always be the same from that particular cell and can be fully characterized to assess their
suitability for different applications. In this way suitable antibodies can be produced, in
large qualities allowing much greater standardization for diagnostic applications.
195
Invading / in’veidir) / tràn lan, xâm chiếm, xâm nhập
B. Grammar
Câu phức họp có các mệnh đề chỉ
1. Điều kiện
a. If you heat the compound, it will decompose.
* Câu điều kiện thường đi với "if, unless, provided that, in case". Chỉ điều kiện ở
thì hiện tại hay tương lai có thể thực hiện được.
b. If you heated the compound, it would decompose.
- If you had heated the compound, it would have decomposed.
* Chi điều kiện ở thì quá khứ đã không thể thực hiện được.
- If you should come in time, we should make our experiment.
* "should" trong câu điều kiện chỉ một sự nghi ngờ, một sự việccó thể xảy ra
tương tự.
196
- Did you heat the compound, it would decompose.
- Had you heated the compound, it would have decomposed.
2. Câu giả thiết
- It is necessary that you should add more sulphuric acid.
- It is possible that he may /might/ be late.
Trong câu loại này biểu thị sự cần thiết, sự có thể, sự xảy ra tương tự, thường đi với
"should, may, might".
3. Câu chỉ mong muốn
a. They suggested that John should be the head of their department.
b. Professor Brown wishes we started our experiments today.
- 1 hope that he may pass his examinations.
c . Exercises.
1. Ansnswer the following questions
a. What does DNA vaccine consist of ?
b. Give definition of antigen ?
c. What are antibodies made by ?
d. What are vaccine prepared by ?
e. What are major advances of new antiboby-producing cells with vaccines in the
future ?
2. Translate into English
a. Quá trình tiêm chủng vaxin AND là một hưcmg phát triển hiện nay của phương
pháp luận về ngành vàxin học.
b. Trong 15 năm qua chúng ta đã chửng kiến những điều chưa sáng tỏ vể các quá
trình gây hoang mang về các phản ứng gây miễn dịch của hệ thông tê bào động vật và
thực vật.
c. Những tiến bộ mới trong eông nghệ lên men là một cuộc cách mạng để có điều
kiện sản xuất ra lượng vacxin lớn trong tương lai đê dáp ứng nhu cau cho mọi người.
14- BQTACN
197
Unit 39. SEWAGE TREATMENT
After water has been used, it becomes sewage. Sewage includes all the water from
a household that is used for washing as well as toilet wastes. Rainwater flowing into
street drains and some industrial wastes enter the sewage systems in some cities. Sewage
is mostly water and contains little particulate matter perhaps only about 0.03%. Even so,
in large cities, this solid portion of sewage can total more than 1 0 0 0 tons of solid
material per day.
Until environmental awareness intensified, a surprising number of large cities in
which had only rudimentary sewage treatment systems or no system at all. Raw sewage,
untreated or nearly so, was simply discharged into rivers or oceans. A flowing, well-
aerated stream is capable of considerable self-purification. Therefore, until iricreases in
populations and their wastes exceeded this capability, casual treatment of municipal
wastes caused little complaint. In the United States, most methods of simple discharge
have been improved.
Primary Treatment
The usual first step in sewage treatment is called primary treatment. In this process,
incoming sewage receives preliminary treatment - large floating materials are screened
out, the sewage is allow ed to flow through settling chambers so that sand and similarly
gritty material can be removed, skimmers remove floating oil and grease, and floating
debris are shredded and ground. After this step, tile sewage passes through sedimentation
tanks, where solid matter settles out, (The design of these primaries settling - tanks
varies). Sewage solids collecting on the bottom are called sludge; sludge at this stage is
called primary sludge. From 40% to 60% of suspended solids are removed from sewage
by this settling treatment, and flocculating chemicals that increase the removal of solids
are sometimes added at this stage. Biological activity is not particularly important in
primary treatment, although some digestion of sludge and dissolved organic matter can
occur during long holding times. The sludge is removed on either a continuous or an
intermittent basis, and the effluent (the liquid flowing out) then undergoes secondary
treatment.
Biochemical Oxygen Demand
Primary treatment removes approximately 25% to 35% of the biochemical oxygen
demand (BOD) o f the sewage. An important concept in sewage treatment and in the
general ecology o f waste ưeatment, BOD is a measure of the biologically degradable
organic matter in water. BOD is determined by the amount o f oxygen require^ by
bacteria to metabolize the organic matter. The classic method o f measurement is to use
special bottles with aiftight stoppers. Each bottle is first filled with the test water or
dilutions of the test water. The water is initially aerated to provide a relatively high level
198
of dissolved oxygen and is seeded with bacteria if necessary. The filled bottles are then
incubated in the dark for five days at 20°c, and the decrease in dissolved oxygen is
determined by a chemical or electronic testing method. The more oxygen that is used up
as the bacteria degrade the organic matter in the sample, the greater the BOD - which is
usually expressed in milligrams of oxygen per liter of water. The amount of oxygen that
normally can be dissolved in water is only about 10 mg/liter. Typical BOD values of
waste water may be twenty times this amount. If this waste water enters a lake, for
example, bacteria in the lake begin to consume the organic matter responsible for the
high BOD, rapidly depleting the oxygen in the lake water.
Secondary Treatment
After primary treatment, the great part of the BOD remaining in the sewage is in
the form of dissolved organic matter. Secondary treatment, which is primarily biological,
is designed to remove most of this organic matter and reduce the BOD. In this process,
the sewage undergoes strong aeration to encourage the growth o f aerobic bacteria and
other microorganisms that oxidize the dissolved organic matter to carbon dioxide and
water. Two commonly used methods of secondary treatment are activated sludge systems
and trickling filters.
In the aeration tanks of the activated sludge system, air or pure oxygen is added to
the effluent from primary treatment. The sludge in the effluent contains large numbers of
metabolizing bacteria, together with yeasts, molds, and protozoans. An especially
important ingredient o f the sludge are species o f Zoogloenc= bacteria, which form
flocculent masses (floe) in the aeration tanks. The activity of these aerobic
microorganisms oxidizes much of the effluent's organic matter into carbon dioxide and
water. When the aeration phase is completed, the floe (secondary sludge) is allowed to
settle to the bottom, just as the primary sludge settles in primary treatment.
Soluble organic matter in the sewage is adsorbed onto the floe and is incorporated
into microorganisms in the floe. As the floe settles out, this organic matter is removed with
the floe and is subsequently treated in an anaerobic sludge digester. More organic matter is
probably removed by this process than by the relatively short-term aerobic oxidation.
Most o f the settled sludge is removed from the digester; some of the sludge is
recycled to the activated sludge tanks as a starter culture for the next sewage batch. The
effluent water is sent on for final treatment. Occasionally, when aeration is stopped, the
sludge will float rather than settle out; this phenomenon is called bulking. When this
happens, the organic matter in the floe flows out with the discharged effluent and often
causes serious problems of local pollution. A considerable amount of research has been
devoted to the causes of bulking and its possible prevention. It is apparently caused by
the growth o f filamentous bacteria of various types; the sheathed bacterium sphae’rotilus
natans is often mentioned as the primary offender. Activated sludge systems are quite
efficient: they remove ữom 75% to 95% of the BOD from sewage.
199
A. Read and translate into Vietnamese all new words
200
Filamentous /flb'mentas/ có nhiều sợi nhỏ
Grease /gri:s/ dầu mỡ, dầu nhờn, mỡ, bôi mỡ, xoa mỡ
Incorporate /irilo :p 3 reit/ kết hợp chặt chẽ, hợp nhất, hợp thành tổ chức
201
Sheathe / ; i:õ/ đóng bao, gói, bọc
mảnh vụn, miếng nhò, cắt thành miếng nhỏ,
Shred /Jred/ (đươc) xé thành mảnh vụn
Stopper /'sops(r)/ nút chai, vật chặn lại, nút lại, đóng lại bằng nút
dòng suối, chiều nước chảy, chảy, chuyển động
Stream /striim / như một dòng nước, làm chảy ra, làm tuôn ra,
theo một chiều
Subsequently /'sAbslkwsntl/ rồi thì, sau đó
Trickle dòng chảy nhỏ giọf, làm cho chảy nhỏ giọt, chảy
/'trlk l/ nhỏ giọt
Undergo /AndargDu / chịu đựng, trải qua
Wash sự tắm rửa, lớp tráng, lớp phủ bè mặt, rửa, giặt,
/ wd / /
thâm đâm, ỉàm ướt, bị nước xói lở
Yeast /ji:st/ Nấm men, (nấn men bia, rượu...)
B. Grammars.
There is - There are
- There are many ways to prepare acetic acid.
- There is a new apparatus in our laboratory.
Liên kết này thường dùng để nhấn mạnh chủ ngữ. "There is" dùng cho đanh từ số
ít; ''There are" đùng cho đanh từ số nhiều. Dùng để chỉ cỏ hoặc không có cái gì trong
202
một vị trí, một thời gian nhất định.
- Where is the book ?
- The book is on the table,
- What is on the table ?
- On the table there is a book./There is a book on the table.
Bên cạnh "to be", "there" còn được dùng với một số động từ: to exist, to come, to live...
- There exist many ways how to prepare it.
c . Exercises
1. Answer the following questions
a. Give the definition of sewage.
b. Why does the sewage have to be treated ?
c. Tell something of primary treatment of sewage ?
d. What is BO D ?
e. Why does the sewage have to carry out secondary treatment after primary
treatment ?
2. Translate into English:
a. Nước thải bao gồm các loại nước thải sinh hoạt, nước mưa và nước thải công
nghiệp.
b. Nhiều thành phố trong nước ta chỉ có những hệ thống xử lý nước thải đơn giản
hoặc thậm chí chưa có.
c. Bước xử lý đầu tiên là cho lắng các hạt lơ lửng lớn có trong nước thải ở các bể
lãng khác nhau
d. BOD là số đo để chỉ khả năng oxy hóa sinh học của các chất hữu cơ có trong
nuớc thải.
e. Bùn hoạt tính chứa các vi sinh vật phân hủy có hiệu quả xử lý từ 75 - 95% chât
hữu cơ có trong nước thải.
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Unit 40. COM POSTING PROCESSING
Composting is an aerobic microbially driven that converts solid organic waste into
a stable, humus-like material that has been considerably reduced in bulk and can be
safety returned to the environment. To be totally effective, it should use as substrates
only readily decomposable solid organic waste. In large scale operations using largely
domestic solid organic wastes, the final products is mostly used for soil improvement but
in more specialized operations using specific organic raw substrates (straw, animal
manures, etc.), the final product becomes the substrate for the world-wide commercial
production o f the mushroom Agaricus bisporus.
Composting has long been recognized not only as a means of safety treating solid
organic wastes but particularly as a form of recycling of organic matter. Composting will
increasingly play a significant role in future waste management schemes, since it offers
the means reuse of organic material derived from domestic, agriculture and food industry
wastes. The increased interest in composting derives from the growing awareness of the
many environmental problems associated with some of the main ways now practised for
treating solid organic wastes, e.g. incineration and landfilling. The overwhelming
majority of municipalities and individuals are opposed to having incinerators and landfill
sites established within their communities.
Composting has only recently become a serious waste management technology and
both theoretical and practical development of the technology is still in its infancy. The
primary aim o f composting operation is to obtain, in a limited time within a limited
compost, a final compost with a desired product quality. A composting plant must
function under environmentally safe conditions.
Composting is carried out in a packed bed o f solid organic particles in which the
indigenous microbes will grow and reproduce. Free access to air is an essential
requirement. The starting materials are arranged in static piles (windrows), aerated piles
or converted tunnels or in rotating bioreactors (drums or cylinders). Some form of
pretreatment of the waste may be required, such as a particle size reduction by shredding
or grinding. The basic biological reactions of the composting process is the oxidation of
the mixed organic substrates with oxygen to produce C 0 2, water and other organic by
products. After the composting process is completed, the final product most needs to be
left for variable time periods to stabilize.
Successful composting requires optimization of the growth conditions for the
microorganisms. It is mixed culture fermentation and an outstanding example of
microbial ecology in action. Because of the large bulk of most operations this acts as
insulation and, as a result of the biological hest generated by the microbial reactions, the
can be rapid internal heat build-up. Over heating can seriously impair microbial activity.
Compost processes should be regulated to prevent temperatures in excess o f 5 5 °c.
204
ÌL
Moisture level of the organic substrates should normally be between 45 and 60%- above
60%, free moisture will accumulate filling the interparticle spaces and restricting
aeration; below 40% conditions become too dry for successful microbial colonisation.
Solid organic materials are only slowly solubilised by oxogenous enzyme secretion
by the fermenting microbes. This reaction step is generally considered to be rate-limiting.
Cellulose and lignin are present abundantly in most solid wastes. A high lignin content,
e.g. in straw and wood materials, hampers the overall process of degradation; lignin is
especially resistant to degradation and is only slowly degraded and in many instances it
can shield other substances that are otherwise more easily degraded. Ready access to air
is an essential ingredient for successful, balanced bioreactors.
For large- scale commercial composting the aerated pile system is carried out in
closed buildings to facilitate the control of odour emissions. In these systems forced
aeration with regular turning is used to create good composting conditions. There are
now several plants in Europe with a capacity of over 60 000 tonnes per year.
Tunnel composting is performed in closed plastic tunnels 30-50 m long and 4-6 m
in width and height. Such tunnel systems have been in operation for many years for the
composting o f sewage sludge and domestic wastes, and for specialised substrate
preparation for mushroom production. Some plants can operate at up to 10 000 tonnes
per year.
Rotating drum systems lfi various sizes have been used for composting domestic
wastes worldwide; The large Dano process is especially useful for wettish organic waste.
Small drum systems have been widely accepted for small quantities of garden waste,
which can readily be used for recycling.
In some composting processes the waste gas outlets can create odour problems due
to the presence of sulphur and nitrogen compounds, special attention is now given to
reduce or remove these odours by gas scrubbers or filtration because environmental
regulations can lead to the shut down of offending plants. The most widely used form of
biofiltration involves a fixed bed of mass of organic material, e.g. mature compost or
microbially embedded wood chips. The gases pass through the mixture and the resulting
biochemical activity can greatly reduce the offensive chemical smells. Composting is
undoubtedly one of the principal strategies for solid organic waste treatment and
recycling back into the environment. For future expansion of composting and recycling,
four criteria will be required:
A suitable infrastructure must be in place.
Suitable quality and quality of substrates must be available.
There must be markets for the end-products.
Processes must be environmentally sound and demonstrate economic viability.
205
A. Read and Translate into Vietnamese all New Words
B. Grammars
Từ nối
Đó là loại từ nối giữa 2 thành phần trong cùng 1 câu.
1. Because, Because of
■Đằng sau Because phải dùng 1 câu hoàn chỉnh nhưng đàng sau Because of phải
đùng 1 ngữ danh từ.
206
Because of = on account of = due to
Nhưng nên dùng due to sau động từ to be cho chuẩn.
The accident was due to the heavy rain.
Dùng as resu lt o f để nhấn mạnh hậu quả của hành động hoặc sựvVật, sự việc.
He was blinded as a result of a terrible accident.
2. Từ nổi chỉ mục đích và kết quả
Trong cấu trúc này người ta dùng thành ngữ “so that” (sao cho, để cho). Động từ ở
mệnh đê sau so th at phải để ở thời tương lai so với thời của động từ ở mệnh đề chính.
He studied very hard so that he could pass the test.
Phải phân biệt “so that” trong cấu trúc này với SO that mang nghĩa do đó
(therefore).
Cách phân biệt duy nhất là động từ đằng sau so that mang nghĩa do đó diễn biến
bình thường so với thời của động từ ở mệnh để đằng trước
We heard nothing from him so that (= therefore) we wondered if he had moved away.
3. Từ nổi chỉ nguyên nhân và kết quả
Trong loại từ nối này người ta dùng cấu trúc so/such .... that = quá, đến nỗi mà và
chia làm nhiềư loại sử dụng.
Dùng với tính từ và phó từ : cấu trúc ỉà s o .... that.
Terry ran so fast that he broke the previous speed record.
Judy worked so diligently that she received an increase in salary.
Dùng với danh từ số nhiều: cấu trúc vẫn là so ... that nhưng phải dùng many hoặc
few trước danh từ đó.
I had so few job offers that it wasn't difficult to select one.
The Smiths had so many children that they formed their own baseball team.
Dùng với danh từ không đểm được : cẩu trúc vẫn là so ... that nhưng phải dùng
much hoặc little trước danh từ đó.
He has invested so much money in the project that he can't abandon it now.
The grass received so little water that it turned brown in the heat.
Dùng với tính từ + danh từ số ít: such a ... that.
Cỏ thể dùng so theo cấu trúc : so + adj + a + noun ... that. (ít pho bien hơn)
It was such a hot day that we decided to stay indoors.
207
It was so hot a day that we decided to stay indoors.
Dùng với tính từ + danh từ số nhiều/không đếm được: such ... that. Tuyệt đối
không được đùng so.
They are such beautiful pictures that everybody will want one.
c . Exercises
1. Answer the following questions
a. what is the composting ?
b. How is the waste pretreated ?
c. How is composting proccess carried out ?
d. Why will composting proccess play a significant role in future waste management
schemes ?
2. Translate into English
a. Phương pháp tạo compost lặ một phương pháp có ỹ nghĩa không những nó là
phương tiện an toàn trong xử lý chất thài rắn mà nó còn là phương pháp dặc hiệu trong
tận dụng các chất thài hữu cơ.
b. Các nhà máy tạo compost phải được vận hành trong điều kiện an toàn cho môi
trường xung quanh đó.
c. Ọuá trình tạo compost phải được điều chỉnh để nhiệt độ không vượt quá 55° c và
độ ẩm thông thường đạt trong khoảng 45-60 %
3. Hãy đọc hiệu các nguyên tố sau theo bảng tuần hoàn dưới đây
Br, c, Cl, Cr, Co/ F, Au, H, I, Fe, Pb,
Mg, Hg, N, o, K, Ra, Si, Na, s, Sn, w, Zn,
208
TA BLE O F ELEM EN TS
209
Er erbium / 3 :biam/ Pđ palladium /pe'leidjam/
Eu europium /jua'roupism/ p phosphorous /fosfaras/
Fm fermium /fsimiam/ Pt platinum /plaetinam/
F fluorine /flu 3 ri:n/ Pu plutonium /plu:'tounjam/
Fr francium /ữaensiam/ Po polonium /pe’lounjam/
Gd gadolinium /,gascb’Hniam/ K potassium /pe't$siam/
210
References
1. P.E. Royds - Irmark (1997), Beginning Scientific English Book. Printed in Singapore,
2. Milena Smetanova, Dr. Rudolf Plavka (1983), Angỉiétìna pro posluchace-chemicko-
potravinaĩskỷch studentu. VẳCHT - SNTL. Nakladatelstvi’ technickske’. Literatury - Praha
3. L Chninger. A.L.(I980), Biochemistry. Worth publishers New york
4. Lillian Hoangland Meyer (1987), Food Chemistry, CBS publishers & Distributors
5. Dietrich Knorr and Coordinators (2 0 0 2 ), Food biotechnology. Printed in the United
State of America
6. Gerard J. Tortora; Berdel R. Funke Christine L, Case (1992), Microbiology, The
Benjamin/Cummings Publishing Company, INC,
7. Dr. Mansi El-Mansi and Charlie Bryce (1999). Fermentation Microbiology and
Biotechnology. .J. International Ltd, Padstow, UK
8. Ajay Kr. Gupta (2002), Modern Technology o f Milk Processing & Dairy Products.
NIIR Board o f Dairy Technologists. NIIR. INDIA
9. E. Hugot, G.K. Jenkins (1986), Handbook o f Canesugar Engineering. Amsterdam -
Oxford ” New York - Tokyo, EJselvier science publishers B.v,
10. Haroid M. Broderick (1987). The Practical Brewer. A Manual fo r Brewing Industry.
Master Brewers Association of Americas-Madison, Wisconsin 53705.
n . L,R. Verma and V.K, Joshi (2000), Post- Harvest Technology o f Fruits and
Vegetables. imdus Publishing Company, Baba Barka Nath Printer, NewDelhi, India
12. R.E, Pauli and S.K. Mirta ,(1997), Postharvest Physiology and Storage o f Tropical
and Subtropical Fruits. CAB INTERNATIONAL, USA.
13, Michael Sivetz Ch. E. (1989). Coffee Technology. AVIA Publishing Company, Inc,
U S A - 1989.
14. UNIFEM (1989), Fruit and Vegetable Processing. 2nd Food Cycle Technology, New
York, NY 10017 USA, Printed by photosystem, s.r, 1 in Rome, Italy
15, Mike Dillon and Chois Griffith (1997), How to Audiu Published by D.Associates, USA
16, Yamada.K. (1977), Japan's Most Advanced Industrial Fermentation Technology and
Industry, The international technical information institute, Tokyo, Japan.
17. w . Schonbom (1986). Biotechnology, Volume 8-10. VCH- VerlagsgẹaelỊaehàt
mbHD-6940 Weinheim (Federal Republic of Germany)
211
Giáo trình
TIẾNG ANH CHUYÊN NGÀNH
CÔNG NGHỆ SINH HỌC • ■
Biên tập:
ĐẬU ĐÌNH CUNG
□ □
Giáo trìn h
TIẾNG ANH CHUYÊN NGÀNH
CÔNG NGHỆ THỰC PHAM ■ ■
Cuốn sách Tiếng Anh “The language o f Food Techno - Food Processing in
English ” (TACN) được biên soạn để cung cấp những kiến thức cơ bản thuộc các
chuyên ngành Công nghệ thực phẩm . Cuốn sách này có thể dùng làm tài ỉiệu cho
sinh viên và các bạn đọc quan tâm đến các chuyên ngành trên. Cuốn sách được
biên soạn lại dựa trên cuốn sách đã dùng dạy cho sinh viên là “The language of
Chemistry -Food and Biological in English ” dược chia làm 4 phần chỉnh theo
kỉnh nghiêm các giáo trình tiếng Anh chuyên ngành Hóa, Thực phẩm của các
trường Đại học kỹ thuật Hóa Thực phẩm Praha Tiệp Khắc, Ba Lan, Nga, úc, Anh.
Qua thời gian viết gần 30 năm và được xuất bản ở Nhà xuất bản KHKT để đưa ra
giảng dạy cho sinh viên hơn 10 năm nay ở Đại học Bách khoa Hà Nội và các
Trường khác có đào tạo hệ Cao đẳng và Đợi học khá hiệu quả, Tuy nhiên qua thời
gian đó chúng tôi đã đúc rút kỉnh nghiệm và biên soạn lại Giáo trình tiếng Anh
chuyên ngành thành 3 giáo trình khảc nhau phục vụ riêng cho ngành CNTP,
CNSH và CN Hỏa học phù hợp hơn.
Chúng tôi đã chọn ỉựa những bài khỏa gồm các kiến thức tổng hợp nhất và
kết cẩu khoa học hay gặp nhất cho moi bài khỏa với nội dung chính của ngành
Công nghệ thực phẩm.
Mỗi bài có kết cẩu như sau:
1. Bài khóa giới thiệu chủ đề từng phần cơ sở và chuyên môn của ngành
Công nghệ thực phẩm tương ứng.
2. Phần từ vựng của bài khỏa cỏ cả phần phiên âm quốc tế kèm theo để dễ
dàng cho người học cần dịch, đọc và hiểu bài khỏa.
3. Phần ngữ pháp hay gặp và nhắc lại phần chủ yểu dùng trong văn phong
khoa học để học viên nhớ ỉạì và vận dụng dịch hiêu cụ thê hcm vào chuyên ngành
4. Bài tập để củng cổ bài học và làm ở nhà
a. Đọc và dịch từ tiểng Anh sang tiếng Việt các từ mới của bài khóa
b. Trả ỉời câu hỏi theo nội dung bài khóa.
c. Dịch từ tiếng Việt sang tiếng Ảnh.
d. Bài tập ngữ pháp tương ứng nếu cần thiết cho vận dụng.
Các câu hỏi theo nội dung bài học nhằm giúp người học phát triển kỹ năng
nghe nói nếu có thời gian ôn ỉuyện đầy đủ theo bài tập đưa ra. Các câu dịch
3
bước đầu chuẩn bị cho người học hình thành kỹ năng viết theo vãn phong khoa
học của ngành.
Cuốn sách “The language o f Food Techno - Food Processing in English ”
biên soạn mới này gồm 40 bài khóa.
Việc biên soạn cuốn sách này cũng không tránh khỏi khiếm khuyểi, chủng tôi
mong nhận dược ỷ kiến đóng góp của người học và người dạy để hoàn chỉnh cho
lần xuất bản sau được tot hơn.
I
LỜI CẢM ƠN
Page
number
introduction 3
Acknowledge 5
Unit 1 Chemistry and Its Branches 9
Unit 2 W fltsr 14
U nits Classification of Matter 19
Unit 4 Solutions 25
Unit 5 isolation and Purification of Substances 31
U nite Chemical Laboratory Equipments 36
U nit? Chemical Nomenclature 44
Unit 8 Study Outline of Chemistry 49
Unit Ỡ Main Biological Molecules 55
U nitio Study Outline of Microorganisms 60
Unit 11 The development strategy of a micrcfc jcess 66
Unit 12 Preservation of microbial pure culture 72
7
Unit 23 Some main Dairy Products 139
Unit 24 Some Fermented Milk Products 143
Unit 25 Some Main Operations of Cane Sugar Production 149
Unit 26 Some Main Operations of Monosodium Glutamat (MSG) 154
Production
Unit 27 Vegetable Processing and Equipments 159
Unit 28 Jellies, Jams, Preserves, Marmalades and Fruit butters 165
Unit 29 Some Main Operations of Winemaking 169
Unit 30 Ethyl Alcohol Production 174
Unit 31 Distillation 180
Unit 32 Beer and Raw Matetials in Beer Processing 184
Unit 33 Wort Production in Brewing Mash Processing 189
Unit 34 Brewing Fermentation Principles and Practice 193
Unit 35 Tea, Coffee and Cocoa 197
Unit 36 Production of Coffee Beans and Ground Coffee 203
Unit 37 The Instant Coffee Technology 208
8
Unit 1. CHEMISTRY AND ITS BRANCHES
(Hoá học và các chuyên ngành liên quan)
- Qualitative analysis, giving the methods of testing for the presence of chemical
substances.
- Inorganic chemistry, which is the chemistry of elements other than carbon, and
their compounds.
- Physical chemistry, which studies the quantitative relations among the properties
of substances and their reactions.
- Structural chemistry, which deals with the molecular structure and its relation to
the properties of substances.
Although chemistry is a very large and complex subject, which still continues to
grow as new elements are discovered or made, new compounds are synthesized, and
new principles are formulated. The chemists or chemical engineers need to have some
knowledge of all its branches, even if he may be specialized in a particular line.
Chemistry science cannot do without physics and mathematics, and is also closely
linked to some other sciences, e.g. inorganic chemistry is linked closely to geology,
mineralogy, and metallurgy, while organic chemistry is linked to biology in general.
A. Read and Translate into Vietnamese all New Words
10
Molecular /msu’lekjula/ (thuộc) phân tử
Nucleus /'nu:kli0s/ (sinh vật học) nhân (tế bào); (vật lý) hạt nhân;
Nuclei (thực vật học) hạch (của quả hạch)
/'nu:kliAi/
Organic /3:'gasnik/ hữu cơ
Qualitative /'kw a lite itiv/ (thuộc) chất, phẩm chất, định tính
Reaction /n'aekfn/ sự phản ứng lại, sự phản tác đụng, phản ứng
Specialized /‘spejslaizd/ chuyên dụng; (thuộc) chuyên gia, liên quan đến
chuyên gia
Structure /’strA kt/a:/ cấu trúc
Synthesize /'sinGasaiz/ tạo ra (cải gì) bằng phương pháp tổng hợp;
tổng hợp
11
-» Thể hiện các hành động thông thường lặp đi lặp lại, tinh chất đặc trưng hay
dẫn xuất của một đối tượng.
b. Compounds are substances which consist of atoms of two or more different
kinds.
-> Ví dụ trên biểu thị thì hiện tại đơn giản nhưng nó có giá trị cả thì quá khứ và
tương lai.
c. Subscription expires next month.
Ví dụ này thể hiện hành động trong tương lai nhưng đã được quyết định theo
kế hoạch, có thể dịch sang hiện tại hoặc tương lai.
to be + verb + ìng
-> Biểu thị hành động đang xảy ra. Dịch ra thì hiện tại, thường thêm: bây giờ,
hiện nay...
b. I am studying chemistry.
-> Biểu thị hành động đã bắt đầu, đang xảy ra, chưa kết thúc. Dịch ra thỉ hiện tại,
thường thêm: đang tiếp tục học, làm...
-> Biều thị hành động ở tương lai gần, sự xác đinh nhất định của ngữ cành. Dịch
sang thì hiện tại hay tương lai.
c. Exercices
13
I
Unit 2. WATER
(Nước)
Water is one of the most important of all chemical substances. It is the chief
constituent of living matter. Its physical properties are strikingly different from those of
other substances.
Ordinary water is impure, it usually contains dissolved salts and dissolved gases,
and sometimes organic m atter For chemical work water is purified by distillation. Pure
tin vessels and pipes are often used for storing and transporting distilled water. Glass
vessels are not satisfactory, because the alkaline constituents of glass slowly dissolve
in water. Distilling apparatus and vessels made of fused silica are used in making very
pure water. The impurity, which is hardest to keep out of water, is carbon dioxide, which
dissolves readily from the air.
Water is a clear, transparent liquid, colorless in thin layers. Thick layers of water
have a bluish-green color. Pure water freezes at 0°c, and boils at 100°c. These
temperatures are means of identifying water, for no other substance has these freezing
and boiling points.
The physical properties of water are used to define many physical constants and
units. The unit of mass in the metric system is chosen so that 1 cm3 of water at 4 °c the
temperature of its maximum density/weighs 1 gram. A similar relation holds in the
English system: 1 cu. Ft. of water weighs approximately 1,000 ounces.
Steam is water in the gaseous state. A cubic inch of water gives about a cubic foot
of steam. When gaseous water is mixed with other gases, as in the air, we speak of it
as water vapor; when unmixed, we call it steam. Water may exist as steam at
temperature lower than 100°c, provided the pressure is less than the usual atmospheric
pressure of 15 pounds per square inch.
If we apply heat to ice, it melts. The water that runs off the melting ice is at a
temperature of 0°c, the same temperature as the ice.
14
A. Read and Translate into Vietnam ese All New Words
Cubic /’kju:bik/ (thuộc) thể tích, hình khối, hình lập phương
Foot /fu :t/ Bàn chân; đơn vị đo chiều đài (= 1 2 inch hay
PI. Feet /fi:t/ 30,48 cm)
Inch /in tj/ Đơn vị đo chiều dài (= 1/12 foot hay 2,54 cm)
Mass /mass/ Khối lượng, khối, đống, số nhiều, đa số
Matter /' maeta(r)/ Chất, vật chất, vật liệu
Metric /’m etrik/ Theo hệ mét
Solidification /S 8 ,lid ifi'ke i/n / Sự hóa cứng, sự hóa rắn, sự đông cứng
Sufficiently /S 0 ’f ự n t l i /
Đủ, thích đáng
16
B. Grammars
Thể hiện một hành động quá khứ, nhưng không nói đến thời gian.
Trong các câu xác định ngữ cảnh, tần suất thường thẽm các từ: ever, never,
often, always, not yet, lately, recently, today, this week, this year, etc.
Dịch sang thêm các trạng từ; cho đến nay, từ trước đén nay...
“» Biểu đạt một hành động vừa kết thúc. Dịch là: xong, vừa mới...
d. I have known Mr. Brown these five years/ for five years/ for the last five years/
since 1965/ since I was in England/.
■ỳ Hành động bắt đầu từ quá khứ nhưng hiện nay vẫn đang xảy ra, có khoảng
thời gian kèm theo dùng "for", còn đối với mốc thời gian ta dùng "since". Dịch sang thì
hiện ỉại: đã, từ khi, từ...
He has been learning English for three years/ since 1969, atd.A
Dùng biểu thị hành động đã và đang xảy ra, và còn kéo dài trong tương lai.
Dịch là "đã". Trong câu kèm giới từ chì thời gian for, since.
17
c . Exercíces
c. Are glass vessels satisfactory for storing and transporting distilled water?
g. What is steam?
a. Nước bình thường là một chất không tinh khiết, bao gồm các hợp chất khác
nhau, vi vậy nó được tinh chể bằng chưng cất.
b. Điểm sôi và điểm đỏng băng là những tính chất đặc trưng của nước, và được
sử dụng để xác định nó,
d. Nếu chúng ta cấp nhiệt cho nước trên 100°c, nó biến thành hơi.
18
Unit 3. CLASSIFICATION OF MATTER IN
PROCESSING
(Phân ỉoại nguyên liệu trong quá trình chế biến)
The characteristic feature of gas is that its molecules are not held together, but
move about freely. Because of this freedom of molecular motion a gas does not
possess either definite shape or definite size, it’s shapes itself to its container. A liquid,
on the other hand, has a definite volume, but does not have a definite shape. Only a
solid is characterized both by a definite shape and definite size.
All substances can be divided into two classes: elementary substances and
compounds. An elementary substance is a substance, which consists of atoms of only
one kind, a compound is a substance which consists of atoms of two or more different
kinds. These atoms of two or more different kinds must be present in a definite
numerical ratio since substances are defined as having a definite invariant composition.
Thus an elementary substance is composed of two or more elements. To avoid
confusion, it is necessary for us to state exactly what a particular kind or atom in the
above definition of an element means. By this expression we mean an atom whose
nucleus has a given electrical charge. All nuclei have positive electrical charges which
are equal to or integral multiples of the charges of the electron with an opposite sign.
The integer which expresses this relation is called the atomic number.
19
A. Read and Translate into Vietnamese all New Words
Above /O 'b A V /
ở phía trẽn
a. Peter broke a few flasks and test-tubes when he was carrying out his last
experiment.
When he entered the room, his fellow workers were discussing his latest paper.
-» Thì nảy thường ở câu phụ, tạo hành động tiếp theo của câu chính ờ thì quá
khứ đơn giản, dịch thường y thêm "ngay khi... vừa làm... thì.... Đă...ngay khi...”
b. While I was making some experiments, Jonh was doing his homework and
Mary was learning some new English words.
-» Thể hiện hành động tiến hành trong quá khứ ( xẩy ra đồng thời)
1.3. Thì quá khứ hoàn thành đơn giản
When he came to the university in 1970, professor Brown had already been
teaching there for three years.
Dùng biểu đạt một hành động quả khứ còn tiếp diễn trong hiện tại mà đồng
thời có một hành động quá khứ đơn giản trước nó. Dịch sang thì quá khứ thêm "đã làm
được bao lâu”
c . Exercices
e. What is the mixture ? Say a few sentences about the classification of matter
a. Các chất rắn, chất lỏng và chát khí được phân biệt dựa trên cơ sờ trạng thái
vật lí của nó.
b. Các chất khí không có hình dạng và kích thước nhất định, trong khi đó chất rắn
được đặc trưng bằng hĩnh dáng và kích thước nhất định.
c. Chủng ta hiều cấu tạo vật chất từ nguyên tử như thế nào?
d. Các thành phần riêng biệt của hỗn hợp có thẻ được tách ra bằng các phương
pháp khác nhau.
c. A few days ago he /buy/ a new text-book as his old one /be lost/.
23
é. She /study/ English for five years and chemistry since 1970.
g. John /íose/ his text-book and.cannot remember where he last /see/ it.
h. This time next week they /sit/ for an examination inorganic chemistry.
24
I
Unit 4. SOLUTIONS
(Các loại dung dịch)
If sugar and water, two pure substances, are mixed together, a solution result,
uniform throughout in its properties, in which the sugar can neither be seen with a
microscope nor filtered out. It is not distinguishable from a pure substance in
appearance.
Any one of these as well as other possible observations show that air must
contain two or more components whose relative amounts change during the
evaporation, causing the observed changes in properties due to differences between
the components in color, volatility, density, chemical behavior. Still other properties
might have been used.
The term of solution is not restricted to liquid solutions. AH gases are completely
miscible with each other, forming but one phase, so that every mixture of gases is a
solution. Alloys of silver and gold, no matter what the relative amounts of the two
metals, contain but one kind of crystal, the properties of which change continuously with
the composition, thus being a solid solution.
25
As another illustration, suppose we have a solid metal, which appears to be
perfectly homogeneous under the microscope. We could determine whether it is a
solution or a pure substance by melting it, dipping into the melt a suitable thermometer
and letting it cool slowly, taking temperature readings at regular intervals, and plotting
temperature against time.
Boil /bDil/ Điểm sôi, sự sôi, đun hấu, luộc, nấu sôi
Distinguishable /d i's tin g w ija b l/ cỏ thể nhận ra, Có thể phân biệt đứợc
Due /dịu:/ Quyền được hường, vì, nhờ có, do bời
26
Làm bay hơi, làm khô, làm biến đồi
Evaporate /I'vaspsreit/
Evaporation Sự làm bay hơi, sự bay hơi
/i.vaspa'reijn/
Experimental Dựa vào thí nghiệm
/ek.speri'mentl/
Máy lọc, bộ lọc, lọc, ngấm qua, thấm qua
Filter /'filta(r)/
Forming Sự tạo hình, sự định hình
/fDim iiy
Hence /hens/ Kể từ đây, sau đây
Inert Trơ
/I’nsrV
Khoảng thời gian, khoảng không gian
Intervals /'in t0(r)vl/
/leư Sự ngăn cản, sự cản trờ, cho phép, để cho
Let
Ánh sảng, thắp sáng, châm, đốt, nhạt,
Light /lait/
nhẹ nhàng
B. G ram m ars
1. Thì tư ơ ng lai đơ n giàn
28
2. Thì tương lai tiếp diễn
-> Điểu thj một hành động trong tương lai sẽ xảy ra trong một khoảng thời gian
xác định hay sau một thởi điểm nhất định ở tương lai.
He will have finished his studies by June/ by the time when you come back.
-> Biểu thị một hành động sẽ kết thúc trong tương lai trước một thời gian xác định
"by" hoặc trước một hành động khác.
When he comes to the university, Professor Brown will have been teaching there
for three years.
Biểu thị hảnh động tương lai và còn tiếp dỉễn khi có một hành động khác xảy ra
ỉrong tương lai.
c. Exercices
29
g. What does it mean when a substance is volatile?
h. Give the constituents of air and compare them with each other.
i. Give some liquids that are miscible.
j. Give some examples of solids soluble in liquids.
3. Hãy chuyển sang câu điều kiện hiện tại và quá khứ, dịch sang tiếng Việt
a. The compound will decompose,
t>. Our laboratory will be equipped with a large variety of new apparatus and devices.
c. We shall carry out our experiments.
d. I shall study biology.
30
Units. ISOLATION AND PURIFICATION OF
SUBSTANCES
(Quá trình phân tách và tỉnh chế các chất)
Practical chemistry includes many special techniques for the isolation and
purification of substances. Some substances occur very near!/ pure in nature, but most
materials are mixtures, which must be separated or purified if pure substances are
desired, and most manufactured materials also require purification.
The separation of two different phases is often rather easy. Particles of a solid
phase mixed with a liquid phase may be separated from the liquid by filtration. Often the
solid is present because it has been produced from solution in the liquid by a chemical
reaction or by change in conditions, such as by cooling, the solid is then called the
precipitate. The precipitate is removed by pouring the mixture on a folded filter paper in
a funnel. The liquid, called the filtrate, runs through, and the grains of precipitate, the
residue, are retained, unless they are too small. Ordinary filter paper contains pores
about 0.001cm in diameter, and smaller particles pass through.
A precipitate may also be removed by letting the suspension stand quietly until the
precipitate has settled to the bottom of the container under the influence of gravity. The
supernatant liquid can then be poured off. This process of pouring off is called
decantation.
The process of settling can be accelerated by the use of centrifugal force, in a
centrifuge. Ordinary centrifuges produce forces of the order of 100 or 1,000 times that
of gravity. Super centrifuges have been built which give forces over 100,000 times as
great as that of gravity.
Two liquid phases may be conveniently separated by use of a special device, the
separatory funnel. A dropper may also be used for this purpose.
31
A. Read and T ransla te to V ietnam ese all New W ord s
Accelerate /ask'selareitf Làm nhanh thêm, thúc mau, giục gấp, tăng
nhanh hơn
Bottom /’bDtam/ Phần dưới đáy, làm đáy, xem xét Kỹ iưỡng,
suy thoái
Build /b i:ld / Xây dựng, lập nên
Filtrate /' filtre it/ Phần lọc, phần nước lọc ra, lọc
Fold /fauld/ Bãi rào, rào, gấp, bao phủ, gập iạỉ
Fraction /’fraek/n/ Phân số
B. Grammars
1. To be
2. To have
* Liên kết "have + something + past participle" có ý nghĩa "đưa cái gì đi để làm gi1’.
(Anh ta đã yêu cầu (bắt buộc) các sinh viên của anh ta học một cách có hệ thống)
* Kết cấu "have + somebody + infinitive (without to)" có ý nghĩa bắt buộc, mong
làm được.
34
3. To do
- She does study very hard (Quả thật cô ta học rất chăm chỉ)
* Trong câu khẳng định thêm 'do' trước động từ để thẻ hiện sự nhấn mạnh hay
mong muốn khẳng định hành động đó.
- She loved him as much as he did her. (Cô ta yêu anh ta say đắm như anh ta yêu
cô ta vậy)
- Why study as you do? (Vì sao lại học giống anh học vậy?) (rập khuôn),
c . Exercices
b. Có rất nhiều phương pháp khác nhau đẻ tinh chế vật chất và tách nó ra khỏi hỗn
hợp.
c. Để tách chất rắn khỏi chất lỏng, người ta sử dụng phương pháp lọc hay lắng
gạn.
d. Chúng ta hiểu quá trinh lắng gạn là quá trinh chất lỏng tự lẳng chất kết lẳng
xuống đáy bình chứa.
35
Unit 6. CHEMICAL LABORATORY EQUIPMENTS
(Các thiết bị phân tích trong phòng thí nghiệm hóa học)
Similarly a system of pipes is attached to the gas main from where gas reaches
the various kinds of burners. They serve for producing flames of different intensity, the
Bunsen burner being the most common type used.
Apart from a gas supply there is electricity which serves for lighting and as a
driving power. For operating electricity, switches or switch buttons are employed. That
is why we talk about switching on the light or switching it off.
The laboratory is also equipped with a large variety of apparatus and devices. One
of them, a desiccator, is used for drying materials. Ovens, furnaces or kilns serve for
generating high temperatures. Where harmful vapours and undesirable odorous
develop during the operation, a hood with suitable ventilation has to be provided for
their escape.
Of primary importance are glass and porcelain vessels. Glass vessels for
chemical processes are made of special materials. They have to resist sudden changes
in temperature, to withstand very high temperature: refractory glass, and be affected by
a few substances as possible. The necessary assortment of laboratory glassware
includes test tubes, beakers, various flasks, watch glasses, funnels, bottles, and
cylinders.
36
Porcelain articles consist of various kinds of dishes, basins and crucibles of
various diameters. A grinding mortar with a pestle, desiccating dishes and stirrers are
also generally made of porcelain.
At present, also plastic materials are finding increasing use in laboratories, many
of them being chemically resistant, unattacked by alkalis or acids / acid-or alkali-proof /,
and unbreakable. Containers made of them are especially suitable for storing stock
solutions.
The analytical balance, which is used for accurate weighing of samples, is usually
kept in a separate room.
Balance /baslons/ Cái cân, sự thăng bằng, làm cho cân bằng,
giữ thăng bằng
Basin /’beisn/ Cái chậu, bồn rửa
Carry /’kaeri/ mang vác, dịch chuyển, mang, khuân, tích trữ,
chống đỡ, có thái độ
Carry out /'kaeri aut/ Thực hiện, tiến hành
37
Thông thường, phổ biến, chung, đất công
Common /'lom an/
Đao đức, quản lý, dẫn đường, hưởng dẫn,
Conduct /koiVdAkư
dẫn điện, chỉ đạo
Flow /flau/ Lưu lượng, dòng chảy, chảy, phun ra, xuất
phát, bắt nguồn
38
Indispensable Tuyệt đối cần thiết, không thể thiếu được
/indi'spensebl/
Porcelain Đồ sứ
/pr.salin/
l'ọaua\(ỉ)i Sức mạnh, quyền lực, khả năng, cung cấp
Power
lực, cấp nguorí
Căn bằn, quan trọng, đầu tiên, sơ bộ, điều
Primary /praim an/
căn bản, điều đầu tiên, chính yếu
Store Kho hàng, dự trữ, tích lũy, bảo quản, cất giữ
/sơ:/
Sudden Thình lình, đột ngộì
/'sAdn/
Tap /taep/ Vòi nước, khóa nước, mờ vòi, rút chất lỏng ra
khỏi thùng
40
Unattackable /An a’taskobl/ Không thể tấn công nổi,tác động nổi
B. Grammars
41
f
2. Động từ nguyên thể như danh động từ, đi sau danh từ, dịch là "để"
Liên kết này thường đi với một số động từ sau: to ask, to find, to know, prove,
require, to allow, to permit...
Liên kết này cho phép dịch ra câu phụ hay kèm theo một số từ như: đẻ mà, cho
phép...
* Liên kết được với một số động từ "to see, to appear, to prove" và một số
động từ hay dùng thể bị động. Khi dịch ra có thẻ dùng câu phụ vô chủ, vô nhân
xưng cho động từ chính.
Có thể dịch câu trên: Người ta tìm thấy nitrogen là một loại tương đối nhẹ hơn
không khí.
* Liên kết này thường được dùng sau tinh từ theo các liên kết: It is /im/possible,
necessary, important... Khi dịch sang tiếng việt thêm "đề mà, là..." ở câu phụ
(Tốc độ có thề được tăng lên như vậy để làm mất màu dòng dung dịch permanganat)
* Động từ nguyên mẫu loại này thường đi sau cụm từ "so...as to..." (như vậy...để
mà); ’’too" (vậy để mà...); "enough" (đù đề mà). Thường dịch trong câu phụ có thêm liên
từ: đề mà, là để...
42
7. Động từ ”to be + infinitive "
The work which is to be carried out (công việc mà nỏ được tiến hành)
* Mầu câu này biểu thị một hành động bắt buộc hay đã có kế hoạch. Dịch thêm:
có thể, chẳng hạn, có là có thể...
c . Exercices
d. Which properties should the glass be used for making chemical vessel
possess?
c. Phòng thí nghiệm cần trang bị tủ hốt để loại bò khí độc hại ra khỏi PTN, khống
ảnh hường đến sức khỏe mọi người làm trong PTN.
d. Hiện nay nhiều dụng cụ trang bị trong PTN đước chế tạo bằng chất dẻo (nhựa)
để tránh đổ vỡ và chồng được ăn mòn của môi trường axit hoặc kiềm mạnh.
43
Ị
A systematic nomenclature was devised towards the end of the 18th century.
Elements already known retained their old names, e.g. silver, tin, gold, mercury, etc.,
but newly discovered elements generally have their names ending in -um if they are
metals, and-on if they are non-metals e.g. sodium, potassium, argon.
Oxides, which form salts with acids, are known as basic oxides; by combination
with water, basic oxides form bases. These contain the metal united with the group of
atoms -OH (the hydroxyl group); they are, therefore, called hydroxides. Thus NaOH is
sodium hydroxide, Cu(OH)2 is copper hydroxide, and the compounds Fe(OH)2 and
Fe20 3.H20 are ferrous hydroxide and ferric hydroxide, respectively.
The endings -ous, -ic are also applied to acids, the -ous acid containing less
oxygen than the -ic acid, e.g. sulphurous acid (H2 SO 3 ) and sulfuric acid (H2 SO 4 ),
chlorous acid (HCIO2). In addition to HCIO2 and HCI03| the acids having the formulas
HCIO and HCIO4 are also known, the former having the name hypochlorous acid the
latter being designated by the name perchloric acid.
44
Salts are named in relation to the acids from which they are derived according to
the following rules:
1- If the name of the acid ends in -ous, the name of the salt ends in -ite, sodium
chlorite (NaCI02).
2- If the name of the acid ends in -ic, the corresponding salt ends in -ate, sodium
chlorate (NaCI03).
3- If the name of the acid involves also a prefix such as per- or hypo-, the prefix
is retained on the name of the salt, sodium hypochlorite (NaCIO), and sodium
perchlorate (NaCIOẠ Accordingly, salts of sulfurous acid are called sulfites, those of
sulfuric acid, sulfates. Salts of phosphorous acid are phosphites, of phosphoric acid,
phosphates, etc.
Prefix /p ri’fiks/ Tiền tố, tiếp đầư ngữ, gắn tiếp đầu ngữ vào
từ
Respectively /ri'sp e ktivli/ Theo thứ tự định sẵn, tách biệt ra
Rule /ru:l/ Nguyên tắc, quy định, thống trị, điều khiển,
cai trị, cầm quyền
Salt /S3:tt/ Muối, rắc muối, xử lý bằng muối
46
Salts /Su: Its/ Thuốc muối, đất ngập mặn
Silver /silv8(r)/ Bạc, đồ dùng bang bạc, óng ánh như bạc,
mạ bạc, tráng bạc, làm bằng bạc
Sodium /'seudiam/ Nguyên tố Natri (kim loại mềm màu tráng
bạc)
Sulfate /'sAlfeit/ Muối cùa axit sunfuric
Sulphurous /'sAifares/ Sunturơ, chứa lưu huỳnh hóa trị thấp hơn
Sherefore / õer í o: /
Bởi vậy, cho nên
Zinc Í zĩ í] k/
Kẽm, tráng kẽm, mạ kẽm
B. Grammars
Đại từ quan hệ
1. Whose
An atom whose nucleus has a given electrical charge
(Một nguyên từ mà hạt nhân cúa nó có điện tích đã cho)
* Chú ý: Đại từ quan hệ "whose" dùng cho cà người và vật
2. Of w hich
The physical state, on the basis of which all materials are classified...
Trạng thái vật lý mà trên cơ sờ của nó toàn bộ vật chất được phân loại hoặc toàn
bộ vật chất được phân loại trên cơ sở trạng thái vật lý cùa nó...
* Đại từ quan hệ "of which" chỉ dùng để chỉ đồ vật và thường đừng sau danh từ và
phụ thuộc vào nó.
47
3. Which
There is not any sharp frontier between the chemical industry and many other
industries, which makes it impossible to compose any precise definition of chemical
industry.
(Không tồn tại giới hạn rõ ràng giữa công nghiệp hỏa học và nhiều ngành công
nghiệp khác. Điều đó không có thể tạo nên định nghĩa chính xác nào của công nghiệp
hóa học).
Đại từ quan hệ "which" ở đây quan hệ thay cho cả câu ờ trên
4. What
It is necessary to stafe exactly what is meant by a particular kind of aform (what
đại từ quan hệ thay cho phần câu trước đó)
c. Exercices
48
Unit 8. STUDY OUTLINE OF CHEMISTRY
(Khái niệm tổng quát về hóa học)
Introduction
The interaction of atoms and molecules is called chemistry.
The metabolic activities of microorganisms involve complex chemical reactions.
Nutrients are broken down by microbes to obtain energy and to make new cells.
Structure of Atoms
Atoms are the smallest units of chemical elements that enter into chemical
reactions.
Atoms consist of a nucleus, which contains protons and neutrons and electrons
that move around the nucleus.
The atomic number is the number of protons in the nucleus: the total number of
protons and neutrons is the atomic weight.
Chemical Elements
Atoms with the same atomic number and same chemical behavior are classified
as the same chemical element.
Chemical elements are designated by letter abbreviations called chemical
symbols.
There are about 26 elements commonly found in living cells.
Atoms that have the same atomic number (are of the same element) but different
atomic weights are called isotopes.
Electronic configurations
In an atom, electrons are arranged around the nucleus in electron shells.
Each shell can hold a characteristic maximum number of electrons.
The chemical properties of an atom are largely due to the number of electrons in
its outermost shell.
49
Atoms form molecules in order to fill their outermost electron shells.
Attractive forces that bind the atomic nuclei of two atoms together are called
chemical bonds.
The combining capacity of an atom - the number of chemical bonds the atom can
form with other atoms - is its valence.
ionic Bonds
To form an ionic bond, one ion is an electron donor; the other ion is an electron
acceptor.
Covalent Bonds
Covalent bonds are stronger than ionic bonds and are far niore common in
organisms.
Hydrogen Bonds
A hydrogen bond exists when a hydrogen atom covalently bonded to one oxygen
or nitrogen atom is attracted to another oxygen or nitrogen atom.
Hydrogen bonds form weak finks between different molecules or between parts of
the same large molecule.
The molecular weight is the sum of the atomic weights of all the atoms in a
molecule.
The number of moles of a substance equals its mass in grams divided by its
molecular weight.
Chemical Reactions
Chemical reactions are the making or breaking of chemical bonds between atoms.
In an exchange reaction, two molecules are decomposed, and their subunits are
used to synthesize two new molecules.
The products of reversible reactions can readily revert back to form the original
reactants.
The minimum energy of collision that can produce a chemical reaction is called its
activation energy.
B. Grammars
1. Cách đọc số từ
1.1. Số lượng
a. Cảc số đếm trên 1000, 1 triệu được tách nhau bằng dấu phảy. Ví dụ: 3,
521, 703.
b. Dấu chấm giữa 2 số chỉ số lẻ và giữa hàng trăm và đơn vị đọc thêm chữ "and".
c. Nêu như trưởc "hundred, thousand, million" có thêm các số đếm lớn hơn 1, thì
nó cũng không biến đổì ra danh từ số nhiều và các danh từ đi sau nó không kèm theo
giới từ "of’.
- Trong tiếng Anh chỗ dấu phẩy trong tiếng Việt thay bằng dấu chấm và đọc "point".
Ví dụ: 0.08987 - nought (zero) point nought (zero) eight nine eight seven
52
a. Chemical - Hóa học
c. Exercises
1. Answer the following questions
e. How many kinds of chemical reactions do you know? What are they?
2. Translate into English
a. Hóa học nghiên cứu sự tương tác giữa các nguyên tử và các phân tử.
b. Trong một nguyên tử các điện tử được sắp xếp xung quanh hạt nhân nguyên
tử trên mạng điện tử.
c. Các liên kết hydro hình thành những liên kết yếu giữa các phân tử khác nhau
hoặc giữa các phần của cùng một phân tử của một đại phân từ.
d. Các phản ứng hóa học là các phản ứng hình thành phá vỡ các liên kết hóa học
giữa các nguyên tử.
54
Unit 9. MAIN BIOLOGICAL MOLECULES
(Những phân tử sinh học chủ yếu)
1. Inorganic Compounds
- Water, and many common acids, bases, and salts are examples of inorganic
compounds
Water
Acid-base balance
- A pH buffer, which stabilizes the pH inside a cell, can be used in culture media.
2. Organic Compounds
- Organic compounds always contain carbon and hydrogen.
- Organic compounds are mostly or entirely covalently bonded, and many of them
are large molecules.
Functional groups
- The letter R may be used to denote a particular functional groupof atoms are
responsible for most of the properties of organic molecules.
55
• Frequently encountered classes of molecules are R-OH (alcohols), R-COOH
(organic acids), H2N-R-COOH (amino acids)
Macromolecules
- Small organic molecules may combine into very large molecules called
macromolecules.
3. Carbohydrates
- Carbohydrates are compounds consisting of atoms of carbon, hydrogen, and
oxygen, with hydrogen and oxygen in a ratio of 2:1.
isomers are two molecules with the same chemical formula but different
structures and properties - for example, glucose (C6H i20 6) and fructose (CeH^Oe).
4. Lipids
- Lipids are a diverse group of compounds distinguished by their insolubility in
water.
- Simple lipids (fats) consist of a molecule of glycerol and three molecules of fatty
acids.
- A saturated fat has no double bonds between carbon atoms in the fatty acids;
an unsaturated fat has one or more double bonds.
- Phospholipids are complex lipids consisting of glycerol, two fatty acids, and
phosphate.
-Steroids have carbon ring systems with functional hydroxyl and carbonyl groups.
5. Proteins
- Amino acids are the building blocks of proteins.
- Amino acids consist of carbon, hydrogen, oxygen, nitrogen, and some time
sulfur.
- Twenty amino acids, peptide bonds (formed by dehydration synthesis) allow the
formation of polypeptide chains.
6. Nucleic Acids
- Nucleic acids - DNA and RNA - are macromolecules consisting of repeating
nucleotides.
- DNA consists of two strands of nucleotides wound in a double helix. The strands
are held together by hydrogen bonds between purine and pyrimidine
nucleotides: A-T and G‘C.
- When the bond to ATP's terminal phosphate group is broken, energy is released.
- The energy from decomposition reactions is used to regenerate ATP from ADP
and phosphate.
57
A. Read and Translate into Vietnamese Ail New Words
Double / d A b l/
Gấp đôi
B. Grammars
- Nếu như tử số lớn hơn 1 thi đọc số đếm, gạch ngang với số thứ,tự kèm theo.
- Với các số lớn hơn hàng trăm thì sẽ đọc tử số + over + số đếm ở mẫu số.
147
■■■—— one hundred and forty-seven over two hundred and ninety-three
293
58
2. Mức độ so sánh
a. Mức độ nhò hơn của tính từ dài
volatile less volatile the least volatile
(bay hơi) (khó bay hơi hơn) {khó bay hơi nhất)
(thêm vào trước tính từ íess và the least đễ chỉ hai mức độ so sánh)
b. The... the...
The lighter the percentage of silica, the harder the glass.
(Phần trăm oxit silic càng thấp thì thuỷ tinh càng cứng )
c. Exercises
1. Answer the following questions
a. What are organic compounds?
c. Dùng dung dịch đệm để ổn định pH trong tế bào và điều chình môt trường nuôi
cấy vi sinh vật.
d. Các polysacarit và disacarit có thề bị cắt mạch bằng axit hoặc enzim.
1 3 1 2.1 _L.258.86. f l . a + b . y - l
2 ; 2 ; 4 ; 5 ; 6 ; n ; i 4 ’ 397; 3 5 V x-1 c-..
59
Unit 10. STUDY OUTNILE IN MICROOGANISMS
(Các khái niệm tổng quát về vi sinh vật)
Bacteria
Bacteria are one-celled organisms. Because they have no nucleus, the cells are
described as procaryotic.
The three major basic shapes of bacteria are bacillus, coccus, and spiral.
Most bacteria have a peptidoglycan cell wall; they divide by binary fission; and
they may possess flagella.
Bacteria can use a wide range of chemical substances for their nutrition.
Fungi
Fungi (mushrooms, molds, yeasts) have eucaryotic cells (with a true nucleus).
Most fungi are multicellular.
Protozoans
Protozoans are unicellular eucaryotes and are classified according to their means
of locomotion.
Algae
Algae produce oxygen and carbohydrates that are used by other organisms.
Viruses
60
The microscopic stages in the life cycle of helminths are identified by traditional
microbiologic procedures
The study of AIDS, analysis of interferon action, and the development of new
vaccines are among the current research interests in immunology.
New techniques in molecular biology and electron microscopy have provided tools
for advancement of our knowledge of virology.
The development of recombinant DNA technology has helped advance all areas
of microbiology.
The two names consist of a genus and specific epithet, both of which must be
underlined or italicized.
In the five-kingdom system, all organisms are classified into Procaryotae (or
Monera), Protista, Fungi, Plantae and Animalia.
Bacteria that cause diseases in insects are being used as biological controls of
insect pests. Biological controls are specific for the pest and do not harm the
environment.
Using recombinant DNA, bacteria can produce important human proteins, such as
insulin, beta-endorphin and hepatitis B vaccine.
Microorganisms can be used to help produce foods. They are also food sources
(single-celi protein) themselves.
Everyone has microorganisms in and on the body, these make up the normal
flora.
61
The disease-producing properties of the species of microbe and the host’s
resistance are important factors in determining whether a person will contract a disease.
Some microorganisms live in humans and other animals and are needẹd to
maintain the animal’s health.
Vaccination
In a vaccination, immunity (resistance to a particular disease) is conferred by
inoculation with a vaccine.
62
A. Read and Translate into Vietnamese All New Words.
Bioremediation /bai’oremadieijVi/ Chữa trị được br-ng phương pháp sinh học
Nourishment /'nArilmânư
Sự nuôi dưỡng, thực phẩm
63
Photosynthesis /,foutou'sin08sis/ Sự quang hợp
Protozoan /prouta’zouan/ Động vật nguyên sinh, thực vật đơn bào
B. Grammars
1. Cách đọc số
a. Cảch đọc số mũ
Ngoài biểu thị binh phương "squared", lập phương "cubed" còn các số khác kèm
theo giới từ "to" với số thứ tự .
10z ten squared; 103ten cubed; 105 ten to the fifth; 10'n ten to the minus n-th
b. Cách đọc sổ căn
ỰĨÕ the fifth root of ten ỰĨÕ the n-th root of ten
c. Cách đọc số th ứ tự
first/ly/; third/ly; seconđ/ly/; fourth/ly/
65
Unit 11. THE DEVELOPMENT STRATEGY OF A
MICROBIAL PROCESS
(Chiến lược phát triển của quá trình vỉ sinh vật học)
Introduction
The development of a microbial process for the formation of biomass or products
is aimed at maximizing three factors:
All four aspects are basically concerned with the adjustment of metabolic regulation
in the organism, whereby metabolism means that all of the available carbon is converted
into biomass and the endproduct(s) of energy metabolism. Microbial process
development can therefore be regarded as the ideal example for basic scientific research
with an applied goal. The knowledge gained in such process development can then be
translated into the microbial process technology, which can be classified into high,
intermediate, and low or village technology. Over the pass decade, biotechnology has
emphasized the development of technologies for organisms preserved in culture
collections, which have never been investigated along the lines mentioned above. If one
wants to develop a technology of a process, one has to know the catalyst first. The latter,
of course, is the appropriate microorganism in question and its suitability for a process
development.
In terms of total biomass of our planet, microorganisms are equal to the animal
kingdom (including human beings), together taking about haif and higher plants the
other half. The question was thus raised whether mankind has taken or is taking full
66
advantage of this almost untapped natural resource. Microorganisms are still most
frequently referred to as the cause of disease in human beings, animals or plants, and
only slowly do we recognize that many more types are beneficial than harmful to higher
forms of life. The reasons for this increasing awareness over the last decade are the
realization that biological systems may be utilized for many new purposes in addition to
food production. It is the biological sciences, which have provided important
potentialities for development in the second half of twentieth century and beyond.
A systematic search for new cultures may depend on two major approaches:
The isolation, identification and initial selection of organisms for microbial process
development depends therefore on the phenotypic expression of the organism. Despite
the selective aim, one should not forget that every microbial culture must possess
certain general attributes:
67
- the strain should be a pure culture and be free of phages;
- the strain must be genetically stable;
- the strain must produce readily many vegetative cells, spores or other
reproductive units;
- the strain should grow vigorously and rapidly after inoculation;
- the strain should produce the required product within a short period of time;
- if possible, the strain should be able to protect itself against contamination;
- the strain should produce the desired product, which should be easily separable
from all others; and
- the strain should be amenable to change by certain mutagenic agents.
In most cases it is useful to isolate a culture from a natural resource of
decomposing or organic materials. Rapid screening techniques for testing the
phenotypic expression normally combines isolation and selection simultaneously. The
techniques used for these tests are numerous and depend, of course, on the expected
phenotypic expression. Any isolated culture should immediately be deposited with a
culture collection for maintenance and preservation.
The isolation and identification of a new culture on phenotypic expression also
gives some indication on the metabolism of the organism. It is of utmost importance,
however, to investigate in details the basic metabolic processes of the organism as part
, of the selection program. Traditionally, screening procedures are based on agar plate
techniques or enrichment cultures. It should be realized that both could be very
restrictive if one aims at certain microbial process developments. The agar plate
techniques are very important for enzyme - and antibiotic - producing strains. They give
excellent results for polymer degradation (e.g. starch, cellulose) by exoenzymes or
antibiotic production, that is, phenotypic expression related to products excreted out of
the cell. They also could be indicators for acidic or alkaline product formation. However,
these procedures are very labor-intensive and time-consuming. Enrichment cultures, on
the other hand, are carried out under substrate excess conditions and thus select
organisms on the basis of maximum specific growth rate. This characteristic may not be
the key criterion for the process being developed. It also must be realized that in batch
enrichment the time of sampling is important for the selection of the most desirable
organism, since the growth conditions change as a function of time. It could therefore
be possible to miss the particular stage when the particular organism is present in
sufficient nưmbers to guarantee its isolation.
68
of organisms on the basis of their substrate affinity (using a chemostat), maximum
specific growth rate (using a turbidostat), resistance to toxic materials, etc.
Different screening techniques select therefore different types of organisms and it
is in the experimenter's hand to choose which one of these techniques will lead to the
isolation and selection of the microorganism wanted for the envisaged development.
It was mentioned earlier that sound knowledge in microbial biochemistry, that is the
basic metabolic processes, is an absolute requirement for a successful and speedy
isolation and selection program. Aerobic, facultative anaerobic and anaerobic organisms
can be isolated separately for their substrate specificity, growth rate or product formed.
Identify /ai'dentifai/ Xác định, nhận ra, phát hiện, đồng nhất hóa
69
Phenomenon, /.fi'nominsn/ Hiện tượng, chat liệu
PI. phenomena / -0/
B. G ram m ars
Thường nối với động từ và danh từ để biểu thị một hành động hay một quá trình
ngược lại.
b. Cuối từ là phụ âm I, khi chuyền sang bị động phân từ hay động từ quá khứ,
tiếng Anh hay gấp đôi phụ âm, tiếng Mỹ để nguyên.
70
4. Cách phát âm một số chữ viết nguồn gổc Hy lạp thường gặp trong khoa học
tự nhiên
c. Exercises
b. Vi sinh vật có nhiều ứng dụng cố lợi nhưng nó cũng là nguyên nhân gây nên
các bệnh tật cho con người và động vật, thực vật.
c. Các loại vi sinh vật hiếu khí, yếm khí và yếm khí tùy tiện có thể phân lập và nuôi
cấy riêng lẻ.
71
Unit 12. PRESERVATION OF MICROBIAL PURE
CULTURE
(Bảo quản gỉổng vi sinh vật thuần chủng)
ỉn order to have a reproducible source of cells for inoculation of the initial flasks for
subsequence sca!e-up to production reactors, methods for maintaining viable cells must
be employed. The most commonly used methods include:
Freeze-drying (lyophylization)
For short term storage of cultures, ceils are frequently maintained in stoppered
tubes (to prevent contamination and evaporation) containing a suitable growth
supporting medium. Under such conditions the cells grow, albeit at a suboptimum rate
due to lack of agitation, pH control etc., until they reach the stationary phase of batch
growth. Most bacteria and yeasts remain viable for very long periods (>1-2 months)
under these conditions, although the viability of some cells, especially mutants and
plasmid containing cells, can rapidly decrease. Viability can be improved by storage of
such cultures at 0-4'“c . The major risks are contamination and mutation (or reversion of
existing mutants) which may not be detectable until such cultures have been used to
inoculate reactors, resulting in loss of time, energy and money.
One of the most common methods of storing, and even separating the component
strains of mixed cultures, is the use of solid media. Usually a gelling agent such as agar
is added to a standard liquid culture medium (for the desired organisms). Agar is an
extremely important material in biotechnology, not only for microbial cell storage, but
also as matrix for cell immobilization and for the propagation of plant cells.
72
point of agar. Very few organisms possess the ability to hydrolyze the bonds linking the
sugar residues of agar which, together with its gelling characteristics, makes it an ideal,
neutral support matrix.
4. Freeze-drying (lyophilization)
This process is probably the most widely used method of conserving microbial
culture over very long periods (over 50 years) and is widely practiced by culture
73
collections. The process can be used for vegetative cells or spores, although not for
plant or animal cells.
The process is based on freezing concentrated cell samples (these may also
contain glycerol or proteinaceous conservation agent) at - 20°c to -160°c, followed by
evaporation of the intra- and extra cellular water by ‘boiling’ under vacuum. In fact,
using a high vacuum (< 0.05 mTorr) and a moisture trap (< - 40°C) the frozen samples
rapidly sublime. After 4-6 h, over 95% of the cellular water can be removed. Usually the
freeze-drying is carried out in small, sterile glass vials, regenerated by re-suspending
the freeze-dried ceil mass in culture medium. Viability varies from strain to strain but is
typically between 10-20%. This may seem a low number, but in fact represents 108-1 0 9
cells g V
74
Propagation /,pQp8'geifn/ Sự nhân giống, sự truyền giống, sự
truyền bá, tinh trạng phổ biến rộng rãi
Review /ri'vju:/ Sự xem xét lại, sự suy tính lại, sự cân
nhắc
Sea-weedy /sí:’wi:di/ Rau câu, rong biển, tảo biển
Skimmed milk /’skimid'milk/ Sữa gầy
Spore /spD:/ Bào tử
Thawing Tan đá
/’03:irỊ/
Vegetative cells /'vedjitativ sels/ Tế bào sinh dưỡng
Viability /,vaia’bilati/ Khả năng sống sót, khả năng làm được,
khả năng đứng vững được
B. Grammars
75
-ation /-eỉssn/ neutralization /,nju:tralai'zeis8n/
c. Exercises
1. Answer the following Questions
a. What are some disadvantages of the continuous cultivation method?
b. In your opinion, which properties of agar make it an ideal material for microbial
growth media?
c. How is the solid media prepared?
a. Các phương pháp duy trì tế bào vi sinh vật sống sót trong một thời gian nhất
định gọi tả phương pháp bảo quản giống vi sinh vật thuần khiết.
b. Thông thường, thạch được bổ sung vào môi trường lỏng đé nuôi cấy vi sinh vật
với liều lượng khoảng 1,5-1,6 % tính theo trọng lượng thạch trên thé tích dung
dịch.
c. Theo phương pháp lạnh đông khô để bảo quản giống vi sinh vật, thì tỳ lệ sống
sót của chúng phụ thuộc vào từng loại chủng giống và thường nằm trong
khoảng 10-20%,
4. Hãy tập đọc chú ý các tiếp đầu ngữ và các tiếp vị ngữ
affinity
77
Ế
Unit 13. TYPES OF REATORS IN FOOD
PROCESSING
(Các thiết bị phản ứng trong chế biến thực phẩm)
Batch Reactors - The batch reactor is, in essence, a kettle or tank. It should have
a number of accessories in order to operate satisfactorily.
First of all it generally must be closed, except for a vent, in order to prevent loss of
material and danger to the operating personnel. For reactions carried out under
pressure, the vent is replaced by a safety valve.
Provision for heating or cooling the reaction contents is often required. This may
be accomplished by circulating a fluid through a jacket surrounding the reactor. Where
heat effects are large enough to require the most rapid heat transfer, the jacket may be
augmented by heating or cooling coils immersed in the reaction mixture.
78
A. Read and T ranslate in to V ietnam ese A ll New W ords
Circulate /'S8:kjuleiư Lưu hành, hồi lưu, tuần hoàn, lưu thông
Cost /lost/ Chi phi, đòi hòi, yêu cầu phải trả tiền ià
Initial /I 'n ijl/ Ban đầu, lúc đầu, chữ đầu, ký tắt vào
Lie /la i/ Lời nói dối, tư thế nằm, nói dối, nằm
Medium /'m iid ie m / Trung gian, trung bình, vừa, mỏi trường
Necessary /'n e s is a ri/ Cần thiết, tất nhiên, tất yếu, thứ cần dùng
Order Pd.óq/ Trật tự, phẩm cấp, mệnh lệnh, chỉ thị, ra lệnh
80
Personnel /p8:sa'nel/ Nhân sự, bản thân, công chức
81
B. Grammars
Abbreviations - Chữ viết tắt hay gặp
2. Units - Đot? vị
cm - centimeter hr. - hour
cu - cubic in. - inch
cc. - cubic centimeter lb. - pound = 0,453 kg
cps. - cycles per second I. - litre
ft. - foot = 12 in. =0,3048 m m. - metre
F.P.S.; - foot-pound oz - ounce = 28,35 g
ft-lb- second/system/ psi. - pounds per square inch
sec
c. exercises
1. Answer the following questions
a. W hat are the various kind of batch reactors ?
82
c. Why does the top closure of batch reactors have to be installed with the vent or
the safety valve?
a. Các thiết bị phản ứng gián đoạn được lắp các phụ kiện khác nhau phù hợp với
quá trình vận hành nó.
b. Các thiết bị phản ứng dưới áp suất cao phải có van an toàn và chịu được áp
suất cực đại.
c. ống ruột gà lắp trong thiết bị phản ứng hoặc lớp áo ngoài vỏ thiết bị là phương
tiện cần thiết đẻ đun nóng hay làm lạnh thiết bị phản ứng hóa học.
d. Thiết bị phản ứng gián đoạn cần được lắp đù các phụ kiện để quá trình vận
hành của nó thật an toàn.
3. Viết đầy đủ bằng tiếng Anh các từ viết tắt sau đáy và dịch ra tiếng Việt
83
Unit 14. WATER TREATMENT
(Quá trình x ử lý n irớ c )
Most municipalities must use a source of water in which the probability of pollution
is rather high. Certainly, all our natural rivers and lakes and even the water stored in
most reservoirs may be subjected to pollution, and generally cannot be considered safe
for drinking purposes without some forms of treatment. The type and extent of treatment
will vary from city to city, depending upon the conditions of the raw water. Treatment
may comprise various processes used separately or in combinations, such as storage,
aeration, sedimentation, coagulation, rapid or slow sand filtration, and chlorination, or
other accepted forms of disinfection.
84
protozoan cysts, such as those of G.iamblia, appear to be removed from water only by
such filtration treatment. The microorganisms are trapped mostly by surface adsorption
in the sand beds. They do not penetrate the tortuous routing of the sand beds, even
through the openings might be larger than the organisms that are filtered out. These
sand filters are periodically back flushed to clear them of accumulations. Water systems
of cities that have an exceptional concern for toxic chemicals supplement sand filtration
with filters of activated charcoal (carbon). Charcoal has the advantage of removing not
only particulate matter but also some dissolved organic chemical pollutants.
Hardness of water T his unit used to describe hardness in various countries and
the salts which contribute to temporary hardness as Ca{H C03)2; Mg (H C 03)2 and
permanent hardness as CaS04; CaCl2; Ca(N03)2; MgS04; MgCI2 ;Mg(NCh)2 •
Demineralization can be made still more complete be treatment with synthetic cation/or
anion exchange resins. This method has the advantage of great selectivity and is
sometimes the only possibility, as in the case where it is necessary to eliminate nitrates
Before entering the municipal distribution system, the filtered and demineralized
water is chlorinated to kill harmful! microorganisms. Because organic matter neutralized
chlorine, the plant operators must pay constant attention to maintaining effective levels
of chlorine. There has been some concern that chlorine itself might be a health hazard,
that it might react with organic contaminants of the water to form carcinogenic
compounds, At present, this possibility is considered minor when compared with the
proven usefulness of chlorination of water.
85
I
86
Disinfection /disin 'fekjsn/ Quá trình khử trùng
Erode / I 'r a u d /
Xói mòn, ăn mòn
Eroded / I ’r a u d id /
Bị xói mòn, bị ăn mòn
Lake /leik/ Hồ
87
Preliminary /p ri'lim in a ri/ Ban đầu, sơ bộ, Các bước ban đầư. sơ bộ
protozoan /'preuta'zausn/ Động vật nguyên sinh, sinh vật đơn bào
Sedimentation /se d im e ríte i/n / Quá trình lắng đọng, sự trầm tích
Sewage /'sju:id 3 / Chẩt thải, nước cống, tưới bằng nước cống
88
Dông tố, cơn bão, sự nhiễu loạn, mạnh, dữ
Storm /stD:m/ dội
Chù đề, vẳn đề, môn học, lệ thuộc, chinh phục,
Subject /'sAb3ikt/ phải chịu, đưa ra, tùy thuộc vào, với giả thiết là
Substitute /'sAbstitju:t/ Vật thay thế, thay thể, làm vật thay thế
Trap /traep/ Khoáng chất (đá), cái bẫy, giữ, chặn lại
Upon /0'pDn / ở trên, trên, trong (úc, chống lại, theo với
B, G ram m ars
test - testing
dense - density
89
pháp thì khác nhau. Thường có các loại sau:
a. D a n h từ và đ ộ n g từ
b. D a n h từ và tín h từ
* Nếu trước hai loại danh từ gần nhau thì tính từ đứng trước có thể thuộc danh từ
gần nó và chú ý khi dịch.
c . Exercises
b. What is the method for removing the suspended solids from surface waters ?
c. What are the principal sediments from water of streams ?
d. What are the methods for trapping the microorganisms from various kinds of
water?
f. What is the kind of physical agent for water treatment of microorganisms in Vietnam ?
g. Say a few words about the water treatment in Vietnam.
b. Quá trình xừ lý nước bao gồm các quá trinh khác nhau như: lọc, đông tụ, lắng,
khử trùng.
c. Các cặn lắng trong nước bao gồm các hạt đất sét hoặc các chất hữu cơ, vô cơ
hòa tan và cả các vi sinh vật nữa.
d. Để khử trùng nước có thể dùng nhiều phương pháp: clo hóa, ozon hóa, hoặc
dùng đèn từ ngoại.
Unit 15. FOOD MANUFACTURE AND NUTRITION
(Sản xuất vả dinh dưỡng thực phẩm)
Many social and economic changes have aroused great interest in the role of
manufactured foods in nutrition. The first group of these changes includes growing
interest by the consumer in the nutritional value of foods, distrust of manufactured
products, the advent of nutritional labelling and the growing interest of governmental
and legislative bodies. A second group is the rapid development of food engineering
and processing which results both in new foods and in traditional foods manufactured
by unconventional methods. The latter is illustrated by interest in extrusion-cooking
processes, reformed meat products, texturization and large-scale use of enzymatic
methods. These are applicable to a wide range of foods and not only result in novel
preparations but can be used in the production of conventional and even staple foods
such as biscuits and bread. Extrusion cooking differs from conventional baking or any
simple heat process and includes shearing effects on the foodstuffs as well as high
temperatures and high pressures involving depolymerization of starches, cellulose and
proteins with little-known effects on conventional value. It has been reported that
dietary-fiber-like substances are formed by starch-protein interaction.
91
It might be argued that it is not possible to ban the purification neither of oils from
their source materials, nor of purified sucrose although, together with alcohol, the
average individual in the Western world is obtaining 60 to 70 percent of his energy
intake from these three sources of nutritionally "empty calories". The responsibility is
usually placed on the public health authorities that are given the responsibility of
educating the consumers.
Changes in such thinking are already taking place and responsibility is coming to
rest on the manufacturer. The British Department of Health published recommendations
in 1980. Since meat is an important source of protein, iron and vitamins Bi and B i2 and
since textured vegetable products which may replace meat may contain enough phytate
and dietary fiber to render the zinc unavailable, the novel foods must contain these
nutrients in specified quantity and so far as the protein is concerned, with a minimum
quality. The responsibility for maintaining the nutritional value of the new form of food is
being laid on the manufacturer.
Some nutritional losses are a result of food processing, storage and distribution,
but all evidence indicates that the development of food processing over the last
generation has led to cheaper and more abundant food supplies and, apart from
isolated instances, nutritional deficiencies appear to have been eliminated. Instead our
main problem is over consumption of calories, although we can never be certain that
the majority of individuals are completely satisfying their nutritional requirements. With
the growing concern and processed foods in Europe, the U.S., and most other
developed areas, this subject of nutritional changes in food processing is becoming a
matter of greater importance.
Many losses are intentional or inevitable. Major losses occur when wheat or rice is
milled but this is in response to consumer demand. Similarly, the extraction of oil from
their nuts or seeds, and extraction of sugar and the preparation of fish filets involve
discarding of protective nutrients. The inevitable losses take place in any wet process,
which leaches out water-soluble nutrients.
When losses occur, they are usually in place of losses that occur in domestic
cooking, not additional such losses. Commercial preparation of frozen peas involves
three minutes of blanching when 11 percent of the vitamin c was lost. When cooked for
eventual consumption the product require only three minutes cooking in place of the
normal six minutes and a further 30 percent loss resulted.
In comparison, fresh peas cooked for six minutes (plus 1.1 minutes required to
bring the temperature to boiling point) resulted in the loss of 40 percent of the vitamin c .
All canned and bottled foods are already cooked; all frozen and dried foods have been
blenched and are partially cooked.
It follows that domestic cooking must be included with the term processing. It is
clear those domestic preparation results in enormous losses in many homes - the
evidence from institutional cooking verifies this ~ but there is stili no evidence of any
resultant nutritional harm to those consuming such foods...
Biscuit /'b iskit/ Bánh quy, đồ sứ mới nung lần thứ nhất,
màu bánh quy, màu nâu nhạt
Blanch /blaenự/ Quá trình chần, làm trắng
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Deficiencie /d i'fi/n s i/ Sự thiểu hụt. sự thiêu sót
Domestic /dsum estik/ Trong nhà, trong gia đình, nội địa, người
hầu, người đầy tớ trong nhà
Enormous /i’ro.'QS/ To lớn, khổng lồ
Full /ful/ Chửa đầy, trọn vẹn, toàn bộ, rất, một cách
chính xác, chuội và hồ (vải)
Further /Í 0 :ỗa(r)/ Xa hơn nữa, hơn nữa, đẩy mạnh, xúc tiến,
giúp cho
Governmental /gAvarn'mentl/ Thuộc về nhả nước
Harm /h a :m / Sự tổn hại, sự thiệt hại, làm hại, gây tai hại
Instant /’instaenant/ Lúc, chốc lát, ngay lập tức, khẩn cấp
94
Intentional /in'tenjanl/ CỐ ý, có chủ tâm
Interest /ìn tris t/ Sự quan tâm, sự' thich thú, quyén lợi. lam
cho quan tảm. ỉàm cho thich thu
Iron /'a i 0(r)n/ Chất sắt, bàn là, xiềrt j
Latter /■laet0(r)/ Gần đây. sau, thứ hJÌ, cái sau. ngưòi sau
Lay l\ e ĩl
Vị tri, phương hướng, sấp đặt, dấn đến, trài
lộn đặt vào, nẳm
Leach /litJ7 Rò rỉ, lọt qua, mất mát qua
Lead /li:d/ Sự lãnh đạo, dẫn dắt, dẫn đến, chỉ huy
Mill /m il/ Mảy cán, máy nghiền, máy xát, xay, nghiền,
cán, đánh sủi bọt
Novel /'navl/ Mới, mới lạ, lạ thường, tiếu thuyết, truyện
Nut / nAt /
Quả hạch
95
Potato /pa'teiteu/ Khoai tây
Social / ’S D U /I/
Có tính chất xã hội, buổi họp mặt thân mật
Staple /sterpl/ Sản phẩm chủ yếu, tạo hình ổn định, chính,
chủ yếu, chuẩn mực
Starch /sta:ự/ Tinh bột, hồ, hồ vải, làm cứng bằng hồ bột
Texture /’teksựs(r)/ Dạng sợi, kết cấu, làm bề mặt (mịn, nhẵn,
nhám)
Textureless /’tekst/alis/ Không có kết cấu, vỏ định hình
96
Unconventional Mnken'ven/nal/ Đ ^c đáo’ trá' vở' thông thường
B. Grammars
harmful
- less : biểu thị một tính chất ngược nghĩa của danh từ
harmless
distinguishable
reproducible
- ate: to separate
Chú ý:
d. What are the reasons for some nutritional losses in food processing ?
e. Could you iiay few words about food manufacture and nutritious foods ?
2. Translate into/ English
a. Nhiệt độ vả áp suất cao gây nên sự phân hủy (cắt mạch polyme) của tinh bột,
xerilulftza và protein.
b. Giá trị dinh dưỡng bj mất đi một phần dp quá trình chế biến, bảo quản và phân
'phối không tốt.
c. Thực tể cho thấy đậu tươi đun sôi trong 6 phút làm mất khoảng 40% vitamin c.
3. Thêm tiếp vị ngữ vào các từ sau để chuyền chúng sang danh tử: -er, -tỉon, -
atíon, -able, -ible,...
98
Unit 16. INTRODUCTION TO FOOD HYGIENE AND
SAFETY
(Giới thiệu các khái niệm về vệ sinh an toàn thực phẩm)
Unfortunately notified cases of food poisoning have been increasing world wide
including in developed countries. The costs associated with food poisoning, both social
and financial are substantial. The economic costs of food poisoning in the UK have
been estimated to be in excess of £1 billion and in the us between $ 1 0 - 3 0 billion.
Social costs include pain, suffering, grief and even death. Most food poisoning has a
microbial origin and some outbreaks have made headline news.
In addition other possible food risks have ensured that food safety has a high
media profile. Any food organization that does not consider food safety to be vital runs
the risk of causing illness or death, attracting bad publicity, closure and even
bankruptcy. Numerous examples can be given of companies, round responsible for
food poisoning, going out of business. In outbreaks where deaths have occurred
managers have been prosecuted for manslaughter.
How to audit
Many practices and procedures contribute to preventing microbial food poisoning
and make up food hygiene although they all ultimately rely on one of two fundamental
principles.
99
- Preventing growth / survival of any contaminants.
Any auditor unsure of whether a particular action is hygienic or not should ask
themselves the following, “Will it increase the risk of contamination? Will it increase the
chances of growth/ survival?’’ If the answer to either be yes the chances is the action
was unhygienic.
Strategically this approach was designed to 'inspect out’ foods which might be
unsafe. The value of this approach has been questioned for a number of reasons
including:
- It does not make safe food; it tells us if something has gone wrong
Introduction to HACCP
Background to HACCP
The general food hygiene practices outlined are still very relevant, however It has
been increasingly recognized that a different approach and philosophy to food safety
were required. An additional approach, which concentrates, on the product and specific
threats to food safety throughout its life history has been developed. This is known as
the Hazard Analysis Critical Control Point (HACCP) approaches.
The development of HACCP started in 1959 with requirements for the u s space
program and the need for food, which was pathogen free. However, it was not until the
mid 1980’s that the wide spread use of HACCP was advocated.
100
• Establish a system to monitor control of the CCP
Advocate /'asdvskaư Luật sư, bào chữa, biện hộ, chủ trương, tán
thành
Chain /ự e in/ Dây xích, chuỗi, xích lại, trói buộc, đo bằng
thước dây
Handle /'hasndỉ/ Tay cầm, vận dụng, điều khiển bằng tay, cầm
nắm
Overall Toàn diện, toàn thể, tất cả, bao gồm mọi thứ,
/’8uv8n:l/
áo khoác mặc ngoài
Pain Sự đau đớn, đau nhức, đau đớn, làm đau đớn
/pein/
Rely / r i’lai/ Tin cậy vào, tin tưởng vào, dựa vào
Risk /risk/ Sự mạo hiểm, nguy cơ, rủi ro, liều, có nguy cơ
Survive /ssr'vaiv/ Sống lâu, sống qua được, tiếp tục sống, tồn
tại
Ultimately /'AỈtimotti/ Rút cục, cuối cùng thì, ờ trình độ cơ bản nhất
102
B. Grammars
2. Participle - Phỗn từ
* Trong tiếng Anh, phân từ cấu tạo từ động từ chính gọi là tính động từ hay danh
động từ.
Phân từ hiện tại đề biểu thị mộỉ hành động xảy ra đồng thời với hành động chính.
Phân từ quá khứ đóng vai trò tính động từ với ý nghĩa bj động. Phân từ hoàn thành thề
hiện hành động hoàn thành trưởc hành động chính.
* Tính động từ chủ động (hiện tại) cấu tạo nên thì tiếp diễn của động từ.
b. There is running water in that house. (Trong nhà đó có nước đang chảy)
* Tính động từ (phân từ hiện tại) đóng vai trò tính từ chù động.
c. I met Tom running home. (Tôi đã gặp Tôm đang chạy về nhà)
* Dùng tính từ chủ động hay đại từ quan hệ phục vụ cho danh từ ngay trước nó
(chủ động) làm ngắn câu.
e. Running home, ỉ met Tom. (Khi đang chạy về nhà, tôi đã gặp Tôm)
I met Tom, running horne. (Tôi đã gặp Tôm trong khi tôi chạy về nhà)
* Dùng trong trường hqp để rút ngắn câu, chú ý dấu phẩy ờ giữa khi dịch nó
thuộc chủ ngữ, không thuộc tân ngữ (danh từ liền nó)
(Bời chúng ta chạy rất nhanh nên chúng ta sẽ đến đúng giờ)
* Danh động từ ở đây làm ngắn câu nhưng khi địch giống câu phụ và chỉ nguyên
nhân cho chủ ngữ câu chính.
(Anh ỉa đã ngồi trên bàn và mở nước chảy vào một cái bình)
* Làm ngắn câu đệ thề hiện nguồn gốc ban đầư cùa chủ ngữ. Dịch thl thêm "và làm
gi"
h. I $aw Tom running home. (Tôi đã gặp Tộm đang chạy về nhà).
Sạụ các động từ quan sát "to see, to hear, to feel, etc..."
* Biễụ thị một hành động đang xảy ra. Dịch hành động cho danh từ kế trước nó.
ở đây danh từ + infinitive (không có "to") biểu thị một hành động đã kết thúc.
j. Tom rụnning some hot water into the flask, the apparatus was in good order.
(Khi Tôm mở nước nóng vào bình thì thiết bị vẫn hoạt động tốt)
* Phận từ có chủ ngữ khác với động từ ờ câu chính được dịch ra theó hai vế của
câu. Dịch thêm “khi...đang làm g1...,thì..."
k. Tom running his car Into the garage, could not pass through.
(Vì Tôm đang lái xe vào gara nên chúng ta khống thề đi qua được)
104
* Liên kết này thay câu chính chỉ nguyên nhận, dịch như một câu phụ.
(Nếu Tôm chạy thật nhgnh thì người này sẽ được cứu)
* Liên kết này thay cho câu chỉ điều kiện. Dịch có câu phụ.
rr>. They talked about the function of the new device, Tom running the water off
the tank.
(Họ đã trao đổi về chức năng của thiết bị mới trong lúc Tôm mờ nước ra từ bẻ cliửa)
* Liên kết này thay cho câu chỉ ngữ cảnh ban đầu. Khidịch thêm từ nối "trong khi,
và, đồng thời..."
c . Exercises
a. Những năm gần đây ờ khắp nơi đều tranh luận và cảnh báo về vệ sinh an toàn
thực phẩm.
b. Muốn đảm bảo chất lượng vệ sinh an toàn thực phẩm thì phải chú ý từ đầu dây
chuyền sản xuất đến nhà xưởng và con người sản xuất.
c. Phải xây dựng cơ sờ hệ thống HACCP cho từng nhà máy để kiểm tra kịp thời
và ngăn chặn nhiễm tạp vảo các điểm trọng yếu trong sản xuất thực phẩm.
105
3. Hãy tập đọc chú ý các từ ch, c, g, th, ph, qu
106
Unit 17. POST-HARVEST SYSTEM
(Hệ thống công nghệ và thiết bị trong bảo quản và chế biến
sau thu hoạch)
Post harvest grain losses are a major concern in the traditional system. This
section describes some improved technologies, which have been developed to further
reduce losses and increase productivity in cereal processing together with essential
relevant technical background. Most of the cereals discussed are processed in much
the same way, but where relevant, differences in processing techniques are mentioned.
Harvesting
There is an optimum time for harvesting which depends upon the maturity of the
crop and climatic conditions (FAO, 1970) and has a significant effect on the subsequent
quality of grain during storage. Harvesting often begins before the grain is fully ripe and
extends until mould and insect damages are prevalent, ổraịn not fully ripened contains
a higher proportion of moisture, and will deteriorate more quickly than mature grains
because the enzyme systems are still active. If the grain remains in the field after
maturity, repeated wetting from rain and dew at night, along with drying by the hot sun
by day, may cause grain to crack (particularly long-grain paddy). Advice is therefore
frequently necessary on the correct harvesting time.
Cereal crops are traditionally harvested manually, requiring high labor demand
and therefore in many situations providing an important means of work to landless
laborers.
Threshing is the removal of the grains from the rest of the plant, in the case of
maize the removal of the grain from the cob is referred to as shelling. Most manual
threshing methods use some implement, the simplest is stick or hinged flail with which
the crop, spread on the floor, is beaten. Such tools are simple and cheap but they are
also laborious to use. Maize is shelled mainly with the bare hands, by rubbing one cob
107
against another. Threshing and shelling will contribute to tosses if carried out in a
manner those results in cracking of grains, other traditional methods of threshing, such
as use o f animals to trample the sheaves on the threshing floor or the modern
equivalent using tractor wheels may result in loss of unseparated grain. This method
also allows impurities to become mixed with the grain, which may cause subsequent
storage problems.
Winnowing involves separating the chaff from the grain, If there is plenty of wind,
the threshed material is tossed in the air using forks, shovels, baskets, etc. The lighter
chaff and straw blow away while the heavy grains fall more or less vertically. Final
cleaning may be done with a winnowing basket, which is shaken until any chaff and
dust separate at the upper edge. An alternative method is to use winnowing sieves or
open weave baskets. Separating impurities from threshed grain can require almost as
much labor as the original threshing. Once threshed the grains much be dried and
stored In many cases these two functions are performed together so that grain is drying
during storage.
Drying
During drying the moisture content of the grain is reduced. This helps prevent
germination of seeds, the growth of bacteria and fungi and considerably retards the
development of mites and insects. In traditional method the rate and uniformity of drying
is difficult to control, as it depends on tlie prevailing environmental conditions.
Moreover, it IS essential that food grains be dried quickly and effectively. However, in
most cases, regardless of the disadvantages, the small farmer still prefers sun drying
because it is cheap and simple.
Air is one environmental factor used as the drying medium, causing water to
vaporize and conveying the moisture vapor away from the grain. The moisture carrying
capacity of air is dependent upon its temperature and increases with the rise in
temperature (e.g. at 3 0 °c the air is capable of holding twice as much moisture as 16°C).
Reducing post harvest grain losses during drying is a major objective of an improved
technology. Some of the following traditional drying methods highlight where losses can
occur.
The simplest and most common method is to lay the cut stalks on the ground in
the fields, either in swaths of loose bundles or stacks or heaps, until the crop is dry.
When the plants are piled in large stacks they may suffer from lack of circulation leading
to sprouting, discoloration, and microbial damage. Sometimes racks are used for
hanging unthreshed sorghum, miltet, and paddy. Most racks are designed to permit air
movement through the drying material.
108
At the homestead the crop is further dried by spreading on woven mats, hard
surfaces including roads, plastic sheets, or on the roof or ground. The drying time
depends on the prevailing climatic conditions. Some farmers periodically turn or rake
the grain during the drying period in order tơ obtain uniform drying. During rainy period
the crop must be protected until the weather is again favorable. In other cases some
farmers dry their produce on raised platforms of various shapes.
After drying many farmers store their produce in the home, where the smoke and
heat produced during cooking helps complete the drying of the grain and reduces insect
infestation. The smoke produced and heat lost in traditional cooking stoves thus serves
a useful purpose, which should not be ignored in the development of improved stoves.
Storage
Traditional storage systems have evolved over long periods within the limits of the
local culture. Large amount of grain for human consumption is stored containers
constructed of plant material, mud, or stones, often raised off the ground on platforms
and protected from the weather by roofing material. The design and materials vary
according to local resources and custom. In the humid areas of the Ivory Coast,
Tanzania, and Kenya, maize is dried from a tree, by hanging it on tacks, or by
suspending it from poles. Because of the fear of theft, and because of the problem of
rain, rodent, and other predator, these methods are becoming less popular. In the parts
of East Africa and Central America wood ashes or rice husk ash is mixed with grain
being stored to control infestation.
109
Bare /bes/ Trống không, trơ trụi, bóc trần, thổ lộ
Cob /lo b / Lõi ngô, hạt phi lớn, đất trộn rơm, vách đất
Crack /kraek/ Xuất sắc, làm nứt, làm rạn, nứt ne, rạn vỡ
Damp /daemp/ Sự ẩm ướt, ẳm ướt, làm ẩm ướt, thấm ướt,
thối rụng, chết úng
Describe /di'skraib/ Diễn tả, miêu tả
Deteriorate /d i’tie ri3 re ĩư Làm hư hỏng, làm giảm giá trị, hư hỏng đi,
giảm giá trị
Dew /dju:/ Sương, làm ướt sương, đọng lại như sương,
sươngoíuống
Disadvantage /d is 8d'va:ntid 3/ Thế bất lợi, nhược điểm, làm cho ai bị thiệt
thòi, bất lợi
Discoloration /dis,kAle'reựn/ Sự đổi màu, sự bạc mảu
110
Sự nảy mầm
Germination /d33imi'nei/n/
Cách treo, treo, mắc, dán, bị treo, bị mắc
Hang /haeiy
Vụ thu hoạch, vụ gặt, gặt hái, thu hoạch
Harvest /'hcrvist/
Đống, xếp thành đống
Heap /hi:p/
Khớp nối, bản lề, nối bằng bản lề, lắp bằng
Hinge /hindy Nản lề, xoay quanh
ltl
Millet /'m ilit/ cảy kê, hạt kê
Optimum /'Dptimem /' điều kiện tốt nhất, thuận lợi nhất, tốt nhầt, tối
ưu
Outline /'autlíain/ đường nét, hlnh dáng, nét ngoài, nét phác
thảo
Pole /psul/ cực, cái sào, cắm cột, chống bằng cột
Post /paust/ chức vụ, nhiệm vụ; bưu kiện, dán thông báo,
gửi thư
Predator /'predets(r)/ động vật ăn thịt
Prevalent /'prevelenư phổ biến, thịnh hành, thông dụng
Productivity /’p o d s k 'tiv s ti/ khả năng sản xuất, hiệu quà
Rate /re it/ tỷ lệ, sự tiêu thụ, đánh giá, định giá
Ripen /’raipen/ chín, chín muồi; trở nên chín chắn, iàm cho
chín
Rodent /’raudnư (bộ) loài gặm nhấm
Rub /rAb/ sự cọ xát, sự chà xảt, cọ, chà xảt
112
Section /'sekjn/ Bộ phận, khu vực, tầng lớp, chia thành phần,
chia thành khu
Shake //e ik / Sự rung, sự lắc, làm rung, làm lắc
Shape /Jeip/ Hình, hình dạng, hình thù, khuôn, nặn, đẽo,
gọt
Sheave /|i:v / Bánh có rãnh, bó thành bó
Sheet /Ji:ư Khăn trải giường, tấm, phủ, trùm kín, kết lại
thành tấm, đậy kín
Shovel /’/ AVI/
Cái xẻng, nhấc, dịch chuyển bằng xẻng
Stalk /stD:k/ Thân, cuống, ống khói cao, lén theo, đuổi theo
Toss / ỉd :s/ Sự buông, quặng, ném, thả, tung lên, lậỉ đi lật
lại
Uniformity /ju:m 'f3:m 9ti/ Tính chất đồng dạng, giống nhau
1. May - Might
a- May he carry out his experiments in your laboratory ?
- May he do it tomorrow ?
- Will he be allowed to do it ?
- He was allowed to do it ?
"may; might' thể hiện cách hòi hay sự xin phép, cho phép trong tương lai. Thể
phủ định là "must not’.
He may do it tomorrow.
c- He might do ìt.
*"might' thể hiện một sự có thể, nghi ngờ, nhưng ờ mức độ cao hơn "may". Đi với
hiện tại hoàn thành của động từ chỉ sự có thề ờ quá khứ.
2. Can - Could
(Anh có thề được phép làm các thí nghiệm của anh trong phòng thí nghiệm của
chủng tôi).
(Anh ta đã được phép làm các thí nghiệm của anh ta trong phòng thí nghiệm của họ).
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"can" dùng cho hành động tương lai, "coulđ' dùng cho hành động quá khứ
b- He cart speak English well.
"can; could' với nghĩa: biết, dẫn đến một khả năng nào đó. "can" dùng cho hành
động tương iai, "to be able" dùng cho hành động quá khứ thường sử dụng cho một
hành động kết thúc hoặc bắt đầu. Nếu chỉ một khả năng dùng "could1cho hành động
quá khứ.
"can not + động từ ờ thì hiện tại hoàn thành" thề hiện một sự nghi ngờ, ngạc
nhiên một hành động trong quá khứ. Dịch là: không thể nào...
"could + infinitive" biều thị một điều kiện cho phép ở hiện tại.
e. She could have finished her studies in time.
"could + hiện tại hoàn thành" thể hiện hành động có thẻ xảy ra trong quá khứ
nhưng nó đã không xảy ra. Dịch là: đáng lẽ...
c. Exercises
e. What are the most suitable conditions for storage the dried grains ? ■
a. Các tổn thấỉ của hạỉ sau khi thu hoạch là mối quan ỉâm chủ yếu của người
sản xuất.
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b. Các công cụ đơn giản vẫn được dùng trong tuốt lúa và tách hạt ngô thù công ra
khỏi cọng lúa và lõi ngô.
c. Các phương pháp sàng, sảy, quạt được dùng để tách các tạp chất khảc nhau
khỏi hạt.
đ. Không khí nóng được dùng đề tách nước khỏi hạt làm cho hạt được khô
nhanh nhất.
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Unit 18. PROCESSING TECHNOLOGY AND
EQUIPMENTS FOR ROOT CROPS
(Quá trình công nghệ và thiết bị cho chế biến các loại củ)
Traditional processing of root crops has developed to suit local situations. A whole
range of processing techniques, equipment and products has been developed which
vary not only from country to country but also within individual countries. It would not be
feasible to describe all the variations that exist, so in this section we shall look at typical
processing system used in Africa, Asia and Latin America. A description of some
traditional equipment is allowed by an account of traditional processing methods
covering the more common products in areas of the three regions. The products
described are arranged by crop type. In view of the emphasis on cassava so far in this
section will start by looking at some of the other important root crops. Prior to
recommending methods for improving traditional processing systems, it is essential to
understand fully how and why they have been developed, how they fit into local social
conditions and the relevant food science principles outlined earlier. The examples of
some equipments and commercial products are given as following:
Traditional equipment
The items described below are very simple, low in cost and available locally.
These important factors determine the suitability of equipment to local processors. Most
of the items have been designed for cassava processing because of the more elaborate
procedures involved making this crop safer to eat.
Peelers
Peeling of roots is commonly carried out using knives made of bamboo, flint or
metal.
Graters
Examples of the wide range of traditional graters used particularly for cassava
include, in South America, rough stone, the prickly trunk of palms and shells. A stone or
piece of wood covered with shark skin or sharp stones set in basketwork have been
used in the W est Indies. Graters made from flat pieces of wood into which splinters of
thorn, teeth or fish bone are driven or embedded in a wax coating are used in
Venezuela, parts o f the Amazon and Brazil.
In Ghana, Nigeria and Sierra Leone graters are made from sheets of tin or iron
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which have been pierced with nails on one side in order to produce a rough surface on
the other.
Presses
The ’Tipiti’ is used in Latin America, particularly in Brazil, for de-watering cassava.
It is a complex cylindrical basket press, which is diagonally woven, such that it can be
stretched lengthwise to squeeze its contents. It is suspended from a beam or tree while
the lower loop is weighted down with a stone or a pole is inserted so that one can exert
pressure by pulling. More simply, strips of bark are spirally wrapped around the grated
cassava and twisted to squeeze the contents.
Such devices are not found in Africa where bags filled with cassava pulp are
commonly pressed with heavy stones.
Sieves
Woven baskets or suspended cloth pieces holding the mash are used to allow the
liquid to drain away or separate excess fibrous material.
In South America and Africa pestles and mortars made of heavy wood are used to
pound both fresh roots prior to processing and also to produce flours. Some of these
may be large enough to require as many as eight women pounding simultaneously.
Roaster
A whole range of systems is used to roast root crop products over a fire.
Examples include pans; oil drum cut in half and specially constructed raised clay semi
circles common in Nigeria. As the material is roasted it is continuously turned with a
wooden spoon or calabash.
Basketwork /'ba:skitwa:k/ ^ an
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Cassava Cây sắn, bột sắn, bánh mì bột săn
/k8’sa:v0/
Exert Áp dụng
/ig'zs;ư
Prickly Có gai
/'p rikli/
Giáo trưởng, ưu tiên, tới trước, trước khi
Prior /'praia(r)/
Sharp Sắc, bén, tẩm, hạt tẩm, sắc cạnh, sẳc nhọn,
I Ị q\p/
đột ngột, thình lình
Sieve Cái sàng, cái rây, cái giần, sàng, rảy, giần
/si:v/
Squeeze /skwi:z/ Sự ép, sự vắt, sự chen chúc, ép, vắt, nén, siết
chặt
Wrap /raep/ Đồ khoác ngoài, bao bọc, bao phủ, bao trong,
bọc trong, bao gói
B. Grammars
Mệnh đề nhượng bộ
Đó là loại mệnh đề diễn đạt hai ý trái ngược trong cùng một câu.
120
1. Despite /Inspite of - bất chấp
Đằng sau hai ỉhành ngữ này phải dùng một ngữ danh từ, khống được dùng một
câu hoàn chỉnh.
Đằng sau 3 thành ngữ này phải đùng một câu hoàn Chĩnh, không được dùng một
ngữ đanh từ.
Tuy nhiên nếu tho ug h đứng cuối câu ỉách biệt khỏi câu chính bời dấu phẩy. Khi
nói hơi dừng lại một chút, lủc đó nó mang nghĩa ỉu y nhiên (= How ever).
He promised to call me, till now I haven't received any call from him, though.
3. Althought I Albeit (more format) + Adj/ Adv / Modifier = dầu sao, tuy rằng
Her performed the task well, althoughư albeit slowly (Anh ta thực hiện nhiệm vụ
đó tốt đấy, tuy rằng chậm).
ft
c. Exercises
121
2. Translate into English:
a. Kỹ thuật chế biến, thiết bị và các sản phẩm đã phát triển và thay đổi theo các
nước, và ờ những vùng khác nhau trong một nước.
b. Thiết bị nghiền các loại củ đơn giản ở các nước Nam phi và Nam mỹ có khi chỉ
dùng CỐI, chày...
c. Thông thường người ta ăn khoai tây, sắn dạng củ tươi luộc chín hoặc dạng tinh
bột hay các loại thức ăn sẵn khác.
122
Unit 19. SECONDARY PROCESSING - CEREAL
BASED FOODS
(Quá trình chế biến tiếp theo - Các loại thực phẩm từ ngũ cốc)
After primary processing, cereal products, flour or whole grain are further
processed in the home and by small cottage industries into final products including
foods with a porridge or dough consistency, baked products, whole grain goods, past
and noodles, fermented drinks, snack foods, and weaning foods. Cereal-based
foodstuffs such as these below are important both for home consumption and as a
potential source of income.
These dough-like cereal foodstuffs provide the basis for a daily meal in many
households in Africa.
In India, fermented rice foodstuffs such as ‘dosais’ (rice cakes) and ‘ỉdlies’ (rice
pudding) are prepared from a mixture of rice and pulses.
Baked products
Unleavened breads made with maize, wheat or sorghum is popular worldwide as
a daily food item. For example, ‘chapatti’ or ‘roti’ are consumed in India, ‘kisra’ in Sudan
and ‘tortillas’ in Latin America.
Leavened breads are based on wheat flour and the popularity of these products is
in many cases forcing countries to import wheat. The supplementation of part of the
wheat with non-wheat flours has produced satisfactory bread formulations, tt must not
be overlooked, however, that such products are not identical to ordinary wheat fiour
bread and may therefore cause problems of acceptability.
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Whole grain foods
Fermented drinks
For many women informal beer production is very important source of income, but
the competition from the 'modern’ sector with local production has been observed in
many parts of the Third World. It has been shown, for example in Zimbabwe, that as
income rises, a larger amount of western or ‘modern’ beer is consumed to the detriment
of local traditional activities. Local brewing, however, is not likely to disappear in the
near future. Beers can be made from most cereals after they have been ‘malted’ or
allowed to germinate. Examples include sorghum beer, rice wine and maize beers.
Snack foods
A whole range of snack foods can be made by extruding a flour paste into strands,
(egg vermicelli) curls or flakes, by popping {as in puffed rice or popped corn) or by
drying to thin sheets (e.g. Papads). Flavored, mixes such as 'Bombay mix’ are also
popular.
Weaning foods
Simple weaning foods based on cereals blended with other ingredients can be
produced at a small scale. Obviously great attention has to be paid to the composition
of the product, the avoidance of any ingredient that might be toxic and unsafety from the
point of view of hygiene. Small children require essential nutrients such as protein, fat,
vitamins, and minerals in the correct proportions and a blend must satisfy this need.
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A. Read and Translate into Vietnamese All New Words
Curd /ka:d/ Sữa đông, chất đông tụ, protit vón/ đông tụ lại
1. Some
(Nếu như một ít chì hoạt động phóng xạ được sắp xếp trên mạng lưới của chì...)
* "some" đưực ỉiẽn kết vởi danh từ cùa vật chất thì chúng ta dịch ra !à: một ít, một
phần, một mầu, một số...
2. Any
"Aný' dịch là mỗi một hoặc bất kỳ một chất..., một chất nào đó...
(Chất xúc tác...; nểu như bất ki một chất nào đó...; được thêm vào...)
*"any” đứng sau động từ phủ định, dịch,là: không tý nào...; không...nào...
3. No
(Không có bất kì một hợp chất nào khác có điểm đông đặc và điểm sôi như vậy)
4. None
(Không hề có chất nào của các chất này tồn tại tinh khiết trong tự nhiên)
* "none" nghĩa là không hề có, được dùng trước giới từ "of như một danh từ độc íập
c. Exercises
126
b. Can you mention some foods with a porridge or dough consistency in Africa, in
India and in Vietnam?
b. Các loại thức ăn dạng ‘snack food’ được sản xuất bằng công nghệ ép đùn và
nấu chín từ hỗn hợp các loại bột, trứng, gia vị,...
c. Trẻ con cần khẩu phần ăn đủ các chất dinh dưỡng như protein, chất béo,
vitamin, và các muối khóang với tỳ lệ cân đối.
3. Hãy dịch ra tiếng Việt và chú ý các từ some, any, no, none
127
Unit 20. INTRODUCTION TO BISCUIT - MAKING
(Giói thiệu về sản xuất bánh bích quy)
What ỉs a biscuit?
One of the difficulties in writing about biscuits is that the very word means different
things to different people. !n America the word 'biscuit' is used to describe a chemically
leavened bread-type product the nearest equivalent of which in the UK might be a
scone. The products known as 'biscuit' in the UK are called 'cookies and crackers' in the
USA. Throughout this book - which is being written by an English man - the word
’biscuit' is used as a generic term to include 'Biscuit, Cookies and Crackers'.
Ingredient metering
Most large biscuit factories now receive and store their main ingredients - flour,
fat, sugar, syrưps, etc. - in bulk. The required amounts of these ingredients are then
metered automatically into the appropriate dough mixer as required. However smaller
ingredients and 'chemical' (salt, sodium bicarbonate, aerating agents, etc.) are stiil
frequently weighed out and added to the mixers by hand.
Dough mixing
128
converted to heat via frictional forces and produces a significant increase in the
temperature of the dough. It is for this reason that such doughs are sometimes known in
the USA as 'hot' doughs. With short and soft doughs the work input to the dough during
mixing is small and the temperature of the finished dough depends primarily on the
temperatures of the major ingredients at the time they enter the mixer
Some short doughs are also cut from a continuous dough sheet but owing to their
lack of conhesion such doughs are more difficult to handle in this manner. The majority of
short doughs are currently formed into the shapes required by compression into dies
engraved on a carefully designed roller. The equipment used for this process is known as ả
rotary moulder. Doughs which are to be formed on a rotary moulder require somewhat Iess
water to be added to the doughs during mixing compared with those which are to bè
sheeted and cut. Short doughs with a high fat content, i.e. soft doughs, are usually formed
into the required shape by extrusion, the extruded dough being subsequently cut to the
required size by an oscillating wire (wire-cut cookies) or a guillotine (root-or bar-press
products)
Baking and cooling
Large scale biscuit baking is now universally carried out in tunnel ovens (usually
referred to incorrectly as ‘travelling ovens’) varying in length from about 30 to about 150
m. The products travel throughrthe ovens on continuous baking supports which may be
up to 1.2 m wide. Baking times vary from about 1 min to about 15 mìn, according to the
product. Apart from some cracker products, which may be oil sprayed immediately after
baking, most biscuit must be cooled considerably before they can proceed to secondary
processing or packaging. This cooling in normally achieved by transferring the biscuits
in a single layer or in a shallow ‘penny stack' formation, onto a canvas conveyor and
allowing them to travel around the factory for a time which may be typically one-a half to
two times the baking time.
129
A. Read and Translate into Vietnamese All New Words
B. Grammars
Câu phức hựp có các mệnh đề chỉ
1. Thời gian
130
-1 will do it even though it take me a lot of time.
3. Mục đích
Khác chủ ngữ dùng "that, so that, in order that + câu phụ hiện tại + may (might)"
* Từ nổi "less" đẻ nhấn mạnh ý ngược lại. ''should' dùng cho thì hiện tại và quá khứ.
- You should use that new apparatus for the experiment to be successful.
c. Exercises
1. Answer the following questions:
a. What is a biscuit?
c. Can you tell some things about dough mixing and formation of the dough pieces?
131
d. What is the purpose of baking and cooling in biscuit making?
b. Bột nhào xong cần cán mỏng thành lớp mỏng và cắt thành hình tròn như đồng xu.
c. Hiện nay các loại lò kiểu hầm tunel được dùng để nướng bánh bích quy.
132
Unit 21. METHODS OF OIL EXTRACTION AND
PROCESSING
(Các phương pháp tách chiết và chế biến dầu ăn)
This section seeks to outline the various steps involved in traditional processing. As
these differ somewhat from piace to place it would not be feasible to record all the minor
variations that occur. What is given, therefore, are examples of fairly standard processing
methods which can serve as a basis for comparison with the system used in any particular
area.
Oil seeds (sunflower, sesame, etc.) are still commonly processed using traditionaf
methods., which are usually time-consuming and strenuous. In most cases, seeds are
ground to a paste without removing the husk or outer covering. In some instances
sunflower seeds are dehusked. Seeds are ground manually unless a local mill is both
accessible and affordable. The paste is heated, alone at first, and then with boiling water.
The mixture is stirred and brought to the boil. After boiling, the mixture is allowed to cool
during which at time the oil gathers at the top and is coped off. In traditional methods of
processing oil seeds the extraction efficiency is about 40% (extraction efficiency refers to
the percentage of oil extracted based on the total theoretical content).
133
mesocarps, but hydraulic presses, because they generate high pressure, are able to
process seeds and nuts. Some materials require a pre-processing stage prior to oil
extraction and this section discusses both the pre-processing steps and the various oil
extraction devices.
Where appropriate, information is included on the possibility of local manufacture.
This is important because it gives an idea as to the scale of workshop that would be
needed to produce equipment. Since skills and resources differ from region to region, it
is important to find out what resources exist and judge what equipments can be made.
Palm kernel nuts need to be cracked and heated before processing. Crackers,
which depend on centrifugal force, can now be used to replace traditional hand
cracking. Both manual and power driven crackers are available, but verbal
communication during the preparation of this document questions of their applicability.
Depending on the type of expeller the palm kernels may need to be roasted for example
in an oil drum roaster, which is hand-roasted over a fire. In order for a roaster to be fuel
efficient, its use is recommended only when larger quantities of nuts are being used.
Finally oil is extracted from the palm kernel nuts by passing them through an expeller.
Coconuts
Various types of manual coconut graters are available which are hand foot
operated. The design of the scraper blade of the grater (the number and size of
grooves) is very important and affects oit yield. The grating stage is tedious and
arduous and the use of small-motorized graters can ease the workload and can
increase oil yields in the traditional oil extraction processes.
If coconuts are to be processed using expellers then the coconut meat needs first
to be dried to copra. Prior to oil extraction the particle size must first be reduced by
chipping or grinding.
Refining
Oil produced in large commercial mills passes through a refining stage, which
includes neutralization, decolonisation, filtration and deodorization. Sbme of these
processes can be adapted for use at the rural level. For example, clarification of oil can
be improved by treatment with charcoal or by filtering through cloth or sand. If sand is
used attention should be paid to its quality. P ayability may be improved by boiling.
Packaging in well cleaned and properly closed containers will improved the market value.
From the description of the different traditional oil processing technologies and
suggestions for their improvements discussed so far it can be seen that no general
solution applies. Essentially each oil-bearing materials has to be considered separately
as do the steps it has to go through during its processing.
135
The process includes the following steps:
4. Pressing
136
Gap /gasp/ Khe hở, lỗ hỗng, chỗ trống
Husk /h A s k /
Vỏ trấu
Pupl /p A p l/
CN giấy, CN gỗ, xenluloza, cặn bã
Pulpy / p A lp i/
Bột gỗ, bột giấy, bột nhão, thịt quả
Tedious /'tỉ:djas/ Nhạt nhẽo, thiếu hấp dẫn, chán, quá chậm/
quá đài
137
B. Grammars
Câu phức hợp có các mệnh để chỉ
1. Điều kiện
* Câu điều kiện thường đi với "if, unless, provided that, in case". Chỉ điều kiện ờ
thì hiện tại hay tương lai có thể thực hiện được.
* Chì điều kiện ờ thì quá khứ đã không thể thực hiện được.
* "should" trong câu điều kiện chỉ một sự nghi ngờ, một sự việc có thể xảy ra
tương tự.
Trong câu loại này biểu thị sự cần thiết, sự có thể, sự xảy ra tương tự, thường đ i .
với "should, may, might".
c . Exercises
138
c. Why are the expellers normally used in ghanis for extract of hard seeds and
nuts?
d. Why are the pressed plates normally used for extracting oil from mesocarp fruits?
a. Trước khi hiểu quá trình sản xuất dầu ăn hiện đại, chúng ta cần hiểu rỗ một 3ố
phương pháp cổ điền đã áp dụng vào sản xuất.
b. Trong phương pháp cổ điển, hiệu suầt trích ly dầu chì đạt khoàng 40% (có
nghĩa là hiệu suất chiết tức là phần trăm dầu trích ly được so với hàm lượng
dầu cỏ trong hạt tính theo lý thuyết)
c. Quy trình chế biến dầu thường bao gồm các công đoạn sau: tách hạt khỏi vỏ,
nghiền và hấp chín bằng hơi, ép tách dầu và tinh chế dầu thô thành dầu tinh
khiết.
Unit 22. MEAT AND FISH PRODUCTS
(Các sản phẩm thịt và cá)
Meat products
Mediterranean. The Romans knew that ground meat with added salt, sugar and
spices turns into a palatable product with a long shelf life if prepared and ripened
properly. Probably the normal winter climate in the Mediterranean countries with its
moderate temperatures and frequent rainfall is favorable for sausage ripening. In
contrast, salting and drying of ungrounded meat was the traditional way of meat
preservation in Germany and other European countries. In Germany, the manufacture of
fermented sausages commenced only some 150 years ago, and most of the fermented
sausages are smoked, while in the Mediterranean countries, France, Hungary and the
Balkan countries air-dried, spicy sausages predominate, oth er types of fermented
sausages emerged later as a consequence of advanced meat processing techniques and
the availability of refrigeration. Such products include spreadable, undried sausages
common in Germany, and semi-dry sausages common in Northern America, other
criteria include the casing diameter, degree of communication of the ingredients, animal
species, seasoning and other features. The term ‘sausage ripening’ is used to describe
changes occurring between case filling and the time when the product is ready for sale,
while the term ‘sausage fermentation1 is restricted to the lactic acid formation and
concomitant processes.
As with many other fermented foods, intensive research on the microbiology and
chemistry of sausage ripening was triggered when traditional empirical methods of
manufacture no longer met the requirements of large-scale, low-cosi industrial
production, i.e. short ripening times and highly standardized products. It is, therefore,
not surprising that such research commenced in the United States in the 1930s,
whereas in Europe the first systematic studies on the microbiology and chemistry of
sausage ripening were published in the 1950s.
Nước-mắm
In translation from Vietnamese, this literally means fish sauce. However, the
sauce is eaten by large proportion of the population and early reports suggested intakes
up to 400 cm3 per day. However, mostly it is used to give rice a good flavor and aroma
and 40 - 50 cm3 may be consumed over two meals. This would give a salt intake of 12 -
13g per day. The sauce is a clear brown liquid with a distinctive meaty/ sharp aroma/.
The taste is predominantly salty but the contribution of many other compounds,
140
including the volaỉiles, is very apparent. Generally the cheaper products have far less
aroma and often they are more bitter to the Western taste.
The fish are caught by seine netting. They are kneaded and pressed by hand.
They are then placed in layers with salt in an approximate ratio of 3:1 fish to salt, in
earthenware jars that are almost buried in the ground. After filling, the jars are tightly
sealed and left for several months.
After fermentation the pots are carefully removed and after a few days of setting
the supernatant liquor is decanted off carefully.
Nowadays in some areas, larger vats fitted with taps near the bottom are used,
and the partly fermented mixtures from a number of village sites are combined and
fermented further.
In some cases the initial bloody liquid (nuoc-boi) is drained off. Some of this is
added back to the vat and some is returned at a later date.
The period of fermentation can be about 6 months for the small fish and up to 18
months for the larger species.
A common procedure adopted at a factory site is to remove some but not all of the
supernatant when it is formed. This is referred to as first quality 'nước-mắm' or ‘nước-
cổt\ The residual mass, which contains some of the supernatant liquor is then extracted
with boiling seawater to lixivate the fish and the liquid is’ then referred to as second
quality. Sometimes several vats are extracted with the same brine. The extraction
procedure may be repeated to give poorer qualities of nước-mắm. These extracts may
be improved by the addition of higher qualities of ‘nước-mắm’. Generally, the lower
quality sauces have poorer keeping properties as they may have a low salt
concentration. They may be improved by the addition of caramel, molasses, roasted
maize or roasted barley to the fish before the second and subsequent extractions. This
improves the color and also improves the keeping qualities. An advantage with these
poorer quality sauces is that more may be consumed so that the protein obtained from
them may be near to that of first quality sauce. The undissolved residue (xác-mắm) is
used for animal foodstuffs.
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The formation of various organic compounds during the fermentation period of
nưởc-mắm was examined by Uyenco et al. (1953). These workers showed that the total
nitrogen in the sauce increased over a 120 - day period and that the organic nitrogen,
which represents the soluble protein, polypeptides, amino acids and ammonia, reaches
a maximum of approximately 2.0% with a total nitrogen of 2.38%. During the
fermentation, the free amino acid content increased steadily as did the formol nitrogen
(this indicates that some polypeptide is being formed in addition to amino acids). At the
end of the fermentation, approximately 86% of the total nitrogen was organic and of this
63% titrated in the presence of formol. As the free amino acid content was 49% then the
polypeptide was probably 14% of the total organic nitrogen and the ammonia was 17%.
The decomposition of the fish flesh was complete after 4-5 months, although the
ammonia concentration continued to increase. The nitroaen content varied with the
quality of sauce being offered for sale.
B. Grammars
1. Must
I had to do it yesterday.
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I need not do it in time.
-'m ust’ biểu thị sự cần thiết phải làm trong tương lai. Muốn nhẩn mạnh hơn dùng:
Thì quá khứ dùng "had to do sth"; phủ định "need not",
-'must + infinitive11thể hiện sự khẳng định. Dịch là: chẳc chắn, nhất định...
ở thì quá khứ dùng "must + động tử ở thi hiện tại hoàn thành.
2. Ought
-"ought to + infinitive" biểu thị một bắt buộc làm ờ thì hiện tại.
-"ought to + infinitive” của hiện tại hoàn thành" biểu thị một việc làm không thực
hiện được trong quá khứ ( gần như should ).
c . Exercises
a. What is the difference between the term “sausage ripening" and sausage
fermentation?
a. Thịt nghiền có bổ sung thêm muối, đường, gia vị... đề sản xuất một số sân
phầm làm tăng hương vị và thời gian bảo quàn thịt.
143
b. Nhu cầu nước mắm trong dân ỉa ngày càng tăng, đặc biệt là loại nước mắm
ngon.
c. Người ta có thể bổ sung thêm caramel, rì đường hoặc ngô, gạo rang kỹ làm
tăng mùi vị và màu sắc cho nước mắm.
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Unit 23. SOME MAIN DAIRY PRODUCTS
(Một số sản phẩm chính chế biến từ sữa)
Cow Milk contains 2.4-6.1 % of lactose. Milk is a complete food for infants upto 6
months of age, afterwards it acts as supplement to other foods. One pint of milk
supplies about 320 cal, of which 50% is contributed by fat, 20% by lactose, and 21% by
Protein. It contains a useful amount of Vitamins and Minerals.
Some main Products are formed from raw cow milk without fermentation as follow:
1. Pasteurisation of Milk.
Pasteurisation of milk may be defined as process of heating milk and other fluid
milk products to pre-determined temperatue for a period of time sufficient to render the
product free of undesirable enzymes and disease- producing microorganisms. Further,
flavours are added to the milk to give it better taste, so that its sales increase. There are
3 methods of pasteurisating milk. One method is the holder process, the milk is heated
to a temperature of 60 to 65°c for about of 20-30 minutes; The second one is Flash
process, the milk is heated to a temperature of 72-74°C about of 20-30 seconds cooled
before bottled or caned and place in refrigerator.This method is being utilised in the
production of Fresh Fluid Pasteurised Milk to keep the quality of Fresh Milk at CM°C for
a Week. Nowadays we can utilise the Improved Pasteurization Method as UHTS
(Untra-Hight Temperatue- Short Time) at the temperature of 135-140°c for a short Time
of 2-4 seconds. Fresh Milk quality can be kept in long time from 6 months to one years
at Atmospheric temperature in steriied paper cans.
The milk containing 86-88% water is a bulky and perishable foodstuff which can be
evaporated or concentrated to yield a product of 74%. The concentration of milk by heat
serves two purposes - it reduces the bulk for a given quantity of milk and the heat. For
carry on the evaporation, the milk is kept under vacuum at a temperature of 50-55°C and
continued until the water content has been reduce to 74%. The consistency of evaporated
milk is improved if small amount of calcium chloride, sodium phosphate or sodium nitrate
are added, but the quantity should not exceed 0.1% of the final evaporated milk.
There are four mail types of concentrated milk: Evaporated whole milk;
Evaporated Skim milk; Condensed (sweetened) whole milk and Condensed
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(sweetened) skim milk which forms a convenient outlet for skim milk when cream or
butter is made.
The term of condensed milk usually implies whole milk which has been partially
evaporated and to which of a proportion of sugar has been added. Concentrated milk is
a valuable food because it contains the nutrients from the milk and he presences of
comparatively high concentration of sugar keeps it from “going bad” for considerable
length of time after the can or other containers in which it is packed has been opened.
The most important use of the dried milk as food for children. The extensive use of
dry whole milk, dry butter milk and dry skim milk is in bakeries, confectionaries,
hospitals and ice cream manufacturers. By drying the milk, hight nutritional content of
milk, its specially nutritious protein, its calcium, the group of B-viỉamỉns and vitamins A
and D from its butter fat can more conveniently preserved. It is advisable to start with a
good fluid milk to obtain good dry milk.
There are three main types of plants for producing milk powder or dried milk:
Roller dryer, Spray dryer and Vaccum roller dryer.
4. Butter.
The fat content is prized both as cream and main component of butter. Butter is a
concentrated fat which is obtained by churning cream. It is nomally obtained from cow’s
or buffalo’s milk. First of all, cream or curd is obtained from the milk and then it is
converted into the butter. Butter contains about 80% fat by weight. Some time salt is
added in the butter flavour and carotene as colourising matter.
5. Ghee.
Ghee is concentrated fat, obtained by the removal of water and solids from butter
or cream, contain about 99.5-99.8% butter fat by weight. The colour and other physical
properties of Ghee depens upon the manufacture process, place and Seasons. Ghee
obtained from cow’s milk is yellowish and that obtained from buffalo’s milk is whitish.
About 33% of total milk produced in India is converted into Ghee.
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A. Read and Translate into Vietnam ese All New Words
cCrd /ke:d/ Sữa động (dùng làm pho mat), phần đông
tụ lại
B. Grammars
Thể bị động . Thường xuyên dùng trong văn phong khoa học tiếng Anh
was made,
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had been made,
will be made,
will have been made,
would be made,
is being made,
* Thề bị động được cấu tạo từ "to be" vởi phân từ quá khứ của động từ. Thì tiếp
diễn chì có ờ hiện tại và quá khứ.
* Trong tiếng Anh hay dùng thề bị động, nhất là trong văn phong khoa học, chủ
ngữ chuyền thảnh tân ngữ và ngược lại.
5. He was disappointed when /he was/ told that he had not been successful.
c . Exercices
b. How many methods for producing the Pasteurised fresh fluid Milk?
c. What are the advantages of condensed milk in comparislon with fresh milk?
e. Can you describe something about Butter and Ghee in Milk Production?
2. Translate in to English
a. Sữa bò là Thực phẩm giàu đinh dưỡng rất cần cho trẻ em bởi nó chửa nhiều
Protein, đường lactoza, các vitamin và muối khoảng ...
b. Sữa tươi sau khi tiệt trùng bằng phương pháp UHTS và chiết rót vào hộp vô
trùng có thề giữ nhiệt độ thường trong thời gian 6-12 tháng.
c. Sữa đặc có đường có thể giữ được chất lượng trong thời gian nhất định sau
khi mở hộp sữa vì nó có có nồng độ đường cao.
d. Bơ và Ghee là sản phẩm thu được từ chế bién chất béo tách ra khỏi sữa.
b. They may conveniently separate two liquid phases by use of the separatory funnel.
d. They are equipping the laboratory with a large variety of new devices.
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Unit 24. SOME FERMENTED MILK PRODUCTS
(Một số sản phẩm sữa lên men)
1. Cheese Product.
Cheese and cheese products derived from the fermentation of milk are of major
nutritional and commercial importance throughout the world. These foods range from
simple cheese of variable characteristics and quality, made by empirical methods in the
home in countries where conditions are generally unsuitable for milk production, to
consistent high quality international varieties made in the primary dairying countries by
highly industrilized modern practices.
Cheese is a wholesome and interesting foodstuff, which can provide a large part
of the human’s requirements of protein, fat - a good source of energy- calcium and
minerals.
The variety of cheese types is seen in the fact that one authoritative book Cheese
Varieties and Descriptions gives an index of 800 cheese names and contains
descriptions for more then four hundred. The same source gives the following means o f
classifying cheese.
b. Hard:
d. Soft:
More recently the International Dairy Federation (IDF, 1981) has produced a
catalogue of cheese based on the following characteristics: raw material; type of
consistency; interior; exterior. The IDF method of grouping cheese is basỗd on the
sequence of characteristics in terms of their recognition by consumer. The type of milk,
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which is subjected to a process of fermentation and ripening, influences the flavor of the
cheese and is given top priority in the listing. Thereafter comes consistency and internal
appearance, external features and then fat and moisture contents that are important but
less vital to the consumer, unless very detailed information is required, than to
regulatory or marketing agencies.
2. Yoghurt.
Original yogurt is prepared in Bulgaria from goats' or cows' milk boiled, high solids
milk, inoculated at 40-45°C with a portion of previously soured milk. To keep the
temperature constant the pot containing inoculated milk is thoroughly wrapped in furs
and placed for 8-10 h in the oven until a smooth, relatively highly viscous, firm and
cohesive curd with very little wheying off is formed.
There are controversial data concerning the original microflora of yoghurt. The
presence of various physiological groups of microorganisms was reported in early
investigations on original products but these reports also pointed out that the
predominant role in production of yogurt lays with Lactobacillus bulgaricus and
Streptococcus thermophilus.
151
/
sensitivity to antibiotics and other inhibitory substances present in milk. Their
destruction may be also caused by bacteriophage.
Yogurt, as a product, is relatively highly viscous, firm and cohensive. Its body
characteristics are greatly influenced by the careful regulation of production conditions.
Top quality yogurt is smooth, without grittiness or granules and without effervescence. It
is highly acid product.
3. Acidophilus Milk.
Acidophillus milk is a sour milk product that has been allowed to ferment under
conditions that flovour the growth and development of a large number of Lactobacillus,
acidophilus organisms. The product so obtained is sout with 1-2% lactic acid (
pH=3.7-4). The product should contain more than 2000-3000 million viable
L.acidophillus organisms/ml which possess satisfactory antibiotic effect against E.coli as
well as other pathogenic and non-pathogenic undesirable bacteria of the intestinal tract.
The viability of the organisms is of primary importance in use of acidophillus milk. The
acidophullus sour milk can be preserved upto 5°c.
Curd /ka:d/ Sữa đông, chất đông tụ, protit vón/ đông tụ lại
Effervescence /.efs'vesans/ Sự sủi bọt, bong bóng, sự thoát khí
Essential /i'senjl/ Cần thiết, thiết yếu
Fur /fe:/ Cặn, cảu bẩn, loài thú có lông mao, bộ da thú
Grittiness /’gritinis/ Tình trạng Gỏ sạn, có hạt cứng
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Pathogenic /pae08’dzenik/ Phát sinh bệnh, gây bệnh
B. Grammars
Đối với phát âm tiếng Anh có một số qui luật cơ bản. Sự khác biệt thể hiện cụ thể
nhất là phụ âm và nguyền âm, giữa các từ viết có nguyên âm đóng vả mờ:
- Ẩm đóng là những âm mà từ của nó được bắt đầu và kết thúc bằng phụ âm
a / ôe ì - plan e /e/ -g e n
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Các nguyên âm a, e, i, 0, u khi trước phụ âm r thường đọc như sau
Ví dụ:
a+r ỉa : / - bar o+r; b\l -fo rm
Ỉ1 9 Ỉ
- here /ju ; (jo :)/ sau /-U0 <3:>/
i+r /s: / - fir
/a ie / -fire
Nếu đửng trước rr thì đọc là: /ar, er, ir, or, Ar/
Ví dụ:
a+rr /ae r/ - carry o+rr rỵ - borrow
i+rr ỊƯ Ị - mirror
Kiểu phát âm này rất thông dụng đối với cả âm ngắn và âm dài giúp ngưởi học khi
chưa biết phiên âm gặp từ có những âm dạng như trên có thể đọc được một cách
tương đối chính xác. Tuy nhiên một số từ không đúng theo qui luật đã nêu thl phải tra
ỉheo ỉừ ồiền ỗẻ õọc cho ỗúng.
c . Exercises
d. How many groups of original yogurt microflora are divided into a symbiotic culture?
e. Can you describe some useful effects of yogurt.
2. Translate into English
a. Fomat là một loại thực phẩm được ưa thích vì nó có thể cung cấp phần lớn nhu
cầu protein, chất béo và nguồn năng lượng cho con người.
b. Sữa chua có nguồn gốc sản xuất ở Bungari từ sữa bò, sữa dê, được giữ ở
nhiệt độ ổn định 40 - 45°c với giổng vi khuẩn lactic thuần khiết hay giống của
đợt trước.
c. Tổng lượng vi khuẩn sống sót trong sữa chua có từ 200 - 1000 triệu/ m! sữa
chua tươi nhưng giảm đáng kể trong thời gian bảo quản tiếp theo.
155
Unit 25. SOME MAIN OPERATIONS OF CANE
SUGAR PRODUCTION
(C ác g ia i đoạn chính trong sản xuất đường m ía)
The factory takes delivery of the cane, either directly at the factory weighbridge, or
at auxiliary weighbridges serving certain important or remote points in the area from
which the mill draws its supplies.
The cane carrier is the moving apron which conveys the cane into the factory and
which assures the feed to the mills by transporting the cane from the yard to the
crusher.
3. Cane knives
The knives supply the cane in very short and small pieces. These small pieces
settle together into a compact mass, which drops easily into the feed hopper and will
absorb in a continuous manner.
The cane knives then perform two functions and have two advantages:
- They assist the extraction of the mills by breaking the rind of the cane and so
facilitating its disintegration and the extraction of its juice.
4. Crushers
The crusher is the first machine applying pressure, which the cane encounters on
arriving at the milling plant. It consists of a mill, generally of two rollers, which performs
two main functions:
- It prepares tfte cane in such a way as to facilitate the grip of the rollers and the
extraction of juice by the mills.
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5. Fine - bagasse separators
Many particles of bagasse drop from the mills falling through the space between
feed plate and feed roller, or being extracted from the massecutte by the scrapers, or
dropping between the trashplate and delivery roller.
The quality of such fine bagasse is very variable, but generally amounts to
between 1 and 10 gram of dry material per liter of juice. The separator is an apparatus
placed after the mills, serving to screen the mill juices, and to return to an intermediate
carrier the pieces of bagasse recovered.
6. Defecation
Hundreds of materials have been tried for purification of juices. There are,
however, only four of which are important:
Lime (CaO) which, since the beginnings of sugar manufactures has retained the
universal basic defecant; the treatment with lime is called “defecation”.
Magnesia, MgO
The commercial sugar leaving the centrifugal, which is to be packed for sale or
export, generally has a moisture content of 0,5 - 2%. Moisture is very detrimental to
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keeping qualities of the sugar, when it exceed a certain limit, and particularly when it
rises above 1%.
9. Molasses
158
Molasses /ms'laesiz/ Nước mật, rỉ đường
gGip /grip/ Bắt, giữ chặt
Rìnd /raind/ Vỏ cứng, vỏ ngoài cùng
Roll /roul/ Cuộn, cuộn dây, con lăn, trục lăn, trụ xoay
Roller /route/ Trục quay, con lăn, trục ỉăn, tang trống
Saturate /sast/areiư Làm bão hòa, tàm n>_
B. Grammars
(Tất cả các chất khí hoàn toàn có thể trộn lẫn với nhau)
(Những nguyên tử cacbon được liên kết với nhau bằng các mối tiên kết đơn giản)
* ở đây có thế dịch each other; one another: với nhau hoặc chất này với chất khác...
159
3. Either
a. In either case
Trong trường hợp này hoặc trong một cùa các trường hợp đưa ra
* "either" ờ cuối câu phù định có nghTa là cũng, cũng như câu phủ định
c. Exercises
3. Hãy điền other, another, the other, others vào chỗ trống và dịch ra tiếng Việt
160
Unit 26. SOME MAIN OPERATIONS OF
MONOSODIUM GLUTAMATE (MSG)
PRODUCTION
(Những giai đoạn chính trong sản xuất mì chính (MSG)
MSG is that Glutamic acid connects 1 Sodium. This is MSG’s chemical formula:
At the end of the twentieth century, about one million tons of L-glutamate is
produced around the world annually by the fermentation method using a l-glutamate-
producing Coryneform bacterium. Monosodium gluỉamaỉ (MSG) has a unique flavour
which is Dr. Ikeda discovered that glutamate was the key component of Umami.
MSG is produced by three methods as: extraction method, synthetic one and
fermentation one, But nowadays mainlly by fermentation method.
Fermentation Method
Conversion of carbohydrates into useful compounds such as alcohols or acids,
using microorganism. Same way, glutamate is produced by microbial fermentation
called glutamate fermentation, which concludes the main operations as fo llo w :
1. Major materials:
For glutamate fermentation is carbohydrates from plants, such as sugar cane,
starch and cane molasses as main raw material. The hydrolysis of starch because
Starch is the combination of many glucose and we do hydrolysis by enzyme. This
course is that starch cannot be consumed but glucose can be done by
microorganisms. The hydrolysis of Cane molasses because Cane molasses contains
sucrose Sucrose is the combination of glucose and fructose. And we do hydrolysis by
H2S 0 4. This course is that sucose is consumed slowly but glucose can be consumed
fast by microorganism.
161
2. Fermentation process:
Corynebacteium glutamlcum was first isolated as glutamate-producing
bacterium in 1957. Coryneform bacteria (called Corynebacteium gfutamicum or
Brevibacterium) are Gram-positive, non-spore forming, rod-shaped, bacteria, and
requires biọtin for growth. Glutamic Acid is biosynthesized through this pathway, which
includes glycolysis and part of TCA cycle. Glucose is converted to 2-oxoglutarate, which
is converted to glutamate. It is important that this strain after the mutation which over
produced glutamate under ordinary culture condition, without any induction.
The important points are 3 control points: Temperature, dissolve oxygen, and pH.
Temperature is controlled by cooling water, dissolve oxygen is controlled by clean air,
and pH is controlled by NH3.
3. Purification process
This process is the manufacturing crude crystal of Glutamic acid from fermentation
broth by pH adjust by NaOH, Glutamic acid changes to MSG as fo llo w :
The 1st. step is the receiving broth from fermentation. The 2nd. step is
evaporation by steam And increases glutamic acid concentration. The 3rd. step is pH
adjust and cooling. This process manufactures crystal of glutamfc Acid by pH adjust is
done by H2SC>4 to pH 3.2. This point is isoelectric point of Glutamic acid, cooling and
separation. The 4th step is separation. This process produce light liquid and heavy
liquid.
Heavy liquid is the including Glutamic acid liquid and filtrate by belt filter machine.
This crystal is dissolved again and adjust pH by NaOH to pH 7-8. This is liquid crude
MSG. This process is the purification of MSG crystal and the production of good quality
MSG by decoloration by activity carbon and filtration.
The 5th. step is crystallization. This process does in evaporator by steam, and
MSG’s solution exists at high concentration by vacuum evaporation to supersatufated
Glutamic Acid. Then cooling in Oder of MSG is crystallized, resulting in the final product,
MSG. This process is the separation of wet crystal of MSG and liquid by conturbex.
162
4. Complete fina i MSG product
The 1st step is drying. This process is done in dryer by hot air to dried MSG.
Classification and packing process. With standard as: MSG crystal shall contain
not less than 99%, moisture content, sodium chloride shall not be higher than 0.5%,
Impurities present shall not include asenic, iron and calcium compounds.
5. Treatment o f all waste water to liquid fertilizer as Ami-Ami o f A jinom oto Company.
Light liquid separated from the 4th step of purification is the material of fertilizer
Ami-Ami. We adjust pH by NH3, make-up, and send to Agriculture department.
Adjust / a ’d 3 A s t/
Điều chỉnh, đặt lại cho đúng vị trí, trật tự
Crude crystal / kru:d 'kristl/ Tinh thể to, tinh thể thô
TCA cycle /ti si ei 'saikl/ Chu trình chuyển hóa axit tricacboxylic
B. G ram m ars
1. One
a. W ater is one of the most important of all chemical substances.
(Nước là một chất quan trọng nhất trong tất cả các chất hóa học)
(Khi quá trình bổc hơi xảy ra, chúng ta có thề quan sát thấy rằng...)
c. The first portions contains the more volatile impurities and the residue in the
flask retains the less volatile ones.
(Phần thứ nhất chứa những chất không tinh khiết dễ bay hơi hơn và phần còn lại
trong binh chửa những chất (không tinh khiết) khó bay hơi hơn. ỉones = impurities I
* "one" (sổ ít) và "ones” (số nhiều) dùng thay cho danh từ trước nó đề tránh lặp
lại. Thường đi sau danh từ ở trước nó hoặc sau "this, that” ...
There are two kinds of glass: lime glass and lead glass. The former /= lime glass/
is the more common, cheaper and harder. The latter /= lead glass/ has greater, luster
and brilliancy.
(Tồn tại hai loại thủy tinh: thủy tinh canxi và thủy tinh chì. Loại đầu (thủy tinh
canxi) thi thông dụng hơn, rẻ hơn và cứng hơn. Loại thứ hai (thúy tinh chì) thl có tính á
kim, dòn và độ bóng cao hơn).
* Loại biểu đạt này hay gặp trong tài liệu khoa học. "The former* có thẻ dịch: loại
thứ nhất này, loại 1... "The latte?' có thể dịch: loại thứ hai này, loại sau... để tránh nhắc
iại phần danh từ câu trên.
c. Exercises
a. W hat is the MSG and is this safety for consumers as an food aditive?
164
c. What are the main raw materials for MSG production ?
e. What are the main points for control and adjust in Glutamic acid fermentation?
2. Translate in to English
a. Dịch lên men AG được điều chỉnh đến pH =3-3,2 là pH đẳng diện cùa AG để
tách kết tủa AG khỏi dịch lên men.
b. Tinh thể axit glutamic được hòa tan thành dung dịch vả trung hòa bằng NaOH
để thu được dịch MSG thô.
c. Dịch MSỠ thô dược tẩy màu bằng than hoạt tính và lọc sạch các tạp chấỉ màu
bằng máy lọc ép khung bản.
d. MSG phải sấy khô đến độ ầm 0,5 % và độ thuần khiết đạt > 99% MSG.
e. Phân bón dạng lỏng Ami-Ami do xử lý dịch lỏng sau khi phân ly tách tinh thẻ
axit Glutamic ra khỏi dịch lên men.
165
Unit 27. VEGETABLE PROCESSING AND
EQUIPMENTS
(Các thiết bị và công nghệ chế biến rau quả)
The demand for preservation of vegetables for home consumption does not seem
to be as great as for fruits. Preservation of vegetables for the market has a different
characteristic in composition with fruits. As is mentioned in this section, the low acidity
of the majority of vegetables makes some processing methods, such as canning, more
difficult and less to be recommended for the persons without the necessary skills,
equipment, and experience using it.
The essential difference however between fruits and vegetables high versus low
acidity must always be borne in mind. Improvements in the preservation of vegetables
can be achieved by looking into better storage methods for fresh crops. Again, it should
be stressed that if a vegetable-processing venture is being seriously considered, advice
should be obtained from a qualified technical source.
This unit is concerned with the processing methods for preservation of vegetables,
which are safe for small-scale operation, and avoid costly investment.
There are:
In diy salting the food material is covered with salt and left for some time for the
salt to penetrate the tissues.
The action of solid salt is quite complex, but essentially involves drawing out the
moisture from the fruit or vegetable by osmotic pressure. The use of solid salt dates
back to ancient times. It was found to have many useful properties, especially as a
preservative of animal tissues, which give better results than vegetable tissues.
166
This is due to the different structure and chemistry of vegetables from those of
meat or fish.
Salted vegetables must be washed in dean water to remove the salt to a level
where the vegetable becomes palatable prior to use.
While salt is very important in the preservation of vegetables it is often used with
some other preservatives such as vinegar.
The salting method does have disadvantages. Vegetables loose many of their
nutrients through salting and should in fact only be salted when there are surplus fresh
vegetables available and when other methods of preserving cannot be used.
The use of small amounts of salt with acid fermentation, as described later, can
produce foods of better nutritional value.
This preservation method has much in common with dry salting except that the
vegetables are preserved in a solution of salt. The main disadvantage of brining is that
the preserved vegetables can not be kept for long, after opening, if palatable levels of
salt are used. A higher concentration would improve the keeping qualities of the
preserve, but would also make it very unpalatable without washing. The exclusion of air
is essential to prevent the growth of yeasts on the surface. The quality of the salt is also
of great importance. If the salt tastes bitter, its use is not recommended.
Brining vegetables, in bulk in barrels is a good way of preserving them where they
are grown so that they can be transferred to other places for later processing.
Whole range vegetable pickles can be made using vinegar and sometimes sugar.
Prior to pickling many vegetables are dry salted or brined, the dry method being
preferred if a crisp final texture is required. Removal of excess salt by washing may be
necessary prior to use in the final product.
Some vegetables require blanching, a short hot water or steam treatment which
prevents the action of enzymes and reduces the initial contamination of micro
organisms.
The production processes after these stages are more or less identical to those
seen already for fruit pickles.
167.
sugars present in the vegetables. Lactic acid fermentation takes place in the absence of
air at very carefully controlled conditions of pH and salt content.
Brining and lactic acid fermentation are useful methods of processing and
preserving vegetables because they are low cost, have low energy requirements for
both processing and preparing food for consumption, and yield highly acceptable and
diversified flavors. Acid fermentations modify the flavor of the original ingredients and
often improve nutritive value.
Drying is a very common method for the preservation of vegetables and the points
made for air drying of fruits apply.
168
Date back /deit backi Đẩy lùi ngày tháng, xác định ngày tháng
Preserve /pri'ze.v/ Bảo quản, đóng hộp, lưu lại/ chất bảo quản
Preserving industry Công nghiệp đồ hộp, CN bảo quản
B. Grammars
Ví dụ: Neither John nor his friends are going to the beach toơay. Eithêr John or his
friends are going to the beach today.
Neither the boys nor Carmen has seen this movie before.
169
1. Either - or
(Một vật chấỉ hoặc lả có hình dạng xác định hoặc là có kích thước xác định)
- "Either... or" nối với câu động từ khẳng định dịch ra: hoặc.... hoặc, hoặc .hay
là có cái này...cái k h á c .
(Một chất không hề có hình dáng xác định và không hề có kích thước xác định)
"Either ...or1' nối với dộng tữ phủ định dịch là không hề có.
2. Neither - nor
- A substance possesses ne/f/jer definite shape nor definite size.
"Neither ... no f khõiig hề có cả ... đè nối với động từ trong câu khẳng định (không
có cái n à y .... không có cái khác).
+ neither và nor: Chúng tạ dùng neither và nor như những trạng từ với nghĩa
“cũng không”. Neither và nor đứng đầu mệnh đề, sau nó có sự đâo ngữ.
Lan didn’t turn up, and nor did Huong . (NOT: ...and Huong didn’t too)
+ neither...nor: Cáu trúc này được dùng để liên kết hai ý nghĩa phủ định (Trái
nghĩa VỚI both..and)
3. That
170
b. The characteristic feature of a gas is that its molecules aren't attached
(Nét đặc trưng của chất khí ỉà ở chỗ những phân tử của nó không được liên kết
với nhau)
(Những phản ứng làm thay đổi chúng thành những chất khác)
d. Hydrogen is the lightest of all gases, its density being about 1/14 that of air.
(hydro !à chất khí nhẹ nhất trong tất cả các chất khí, trọng lượng riêng của nó vào
khoảng 1:14 trọng lượng riêng của không khí) /that = density/
- The physical properties of water are different from those of other substances.
(Những tính chất vật lỷ của nước khác với những tính chất vật lý của các chất
khác)
* Ithose ~ properties/ "those" dùng thay cho danh từ số nhiều trước nó đề tránh
nhắc lại.
c. Exercises
b. Quá trình lên men rau quả sẽ xảy ra khi các vi khuẩn lactic lên men các loại
đường cỏ sẵn ỉrong rau quà.
171
c. sấy khô là phương phảp thông thường đề bảo quản rau quả và thường dùng
năng lượng mặt trời hay không khí nóng.
172
Unit 28. JELLIES, JAME, PRESERVES,
MARMALADES AND FRUIT BUTTER
PROCESSING
(Quá trình chế biến mứt quả và đồ hộp rau quả)
Fruits may be crushed, sliced, or left whole in preparation for jam, preserve, and
marmalade manufacture. The fruit may be frozen or cannẹd if it is to be stored for future
use. Fruit butters may be prepared from fresh, frozen, canned, or dried fruits. The fruit is
passed through a fine screen to give the desired consistency.
173
Ị
The oldest is the batch method using as open steam jacketed kettle. The size of the
kettle is usually limited to 50 gal. So that rapid concentration is obtained. A second
method employs evaporation under vacuum at temperatures sufficiently low to prevent
flavor changes caused by heat. Larger kettles may be employed when evaporation is
conducted under vacuum and the mixture is usually heated to a temperature of 180 to
190°F either before or after concentration to obtain the desired degree of sugar
inversion. The third method involves the use of continuous jelly machines, which permit
an uninterrupted flow of fruit, sugar, and other ingredients into finished preserves.
Achieve /a'tjr.v/ - Đạt được, giành được, thu được, hoàn thành
Aid /e id / Sự giúp đỡ
174
Pectin /'pektin/ Chất kèo trong trái cây chín, làm đông mứt
Plum ,/p[Arti/ Quả mận, cây mận, nho khô, màu mận chín
Steam /s trm / Hơi nước, năng lượng hơị nước, bốc hợi, bốc
hơi nước, đồ, hẩp
Vacuum /'vaekjusm/ Chân không, làm sạch bằng máy hút bụi
Whereas /wea'raez/ Nhưng ngược lại, trong khi
B. Grammars ....
1. Shall - Should
a- You shall pass your examination in time. (Anh sẽ thi đạu đúng lúc (sẳp đặt để
thi đậu)) ■ ' ••• •
- You shall not add more water. (Anh không được thêrín qưá nhiều nước)
(Những thí nghiệm này phải được tiến hành một số lầri)‘ • ' ■■■
"shair ờ đây thề hiện sự bắt buộc phải làm, người hòi "báo lânh" chỏ hênh động
xảy ra !
b- You should pass your examinations in time. (Anh có thể thỉ được đúng lúc)
- You should not add more water. (Anh không nên đổ them nước)
Nếu dùng " should'(phải) thể hiện sự bắt buộc, gợi ý lịch sự hơn. Có thể dịch là:
"anh có thể...làm..."
175
- You should have done it more carefully (Anh nên tiẻn hành một cách cẩn thận hơn)
"should': (phải) thể hiện sự bắt buộc nhưng lịch sự hơn và có thể làm ngay hay
có thề khống lảm, như một lời khuyên... theo chù quan của người nói.
2. Will - Would
a- Sometimes the apparatus will go wrong without any apparent cause.
(Thỉnh thoảng các thiết bị vẫn bị hòng mà khống rỗ nguyôn nhân nào).
"w //f thẻ hiện một hành động lặp đi lặp lại mà dịch ra hiện tại
b- He will have finished his studies.
(hình như anh ta đã kết thúc việc học tập)
"wiir đi với thi hiện tại hoán thành biẻu thị một giả thuyết, dịch ra thì quá khứ.
c- Sometimes the apparatus would go wrong without any apparent cause.
(Thỉnh thoảng thiết bị này đã bi hỏng mà không rổ nguyên nhân nào).
"would + infinitive" biẻu thị một hành động lặp lại, dịch sang thi quá Khứ.
c . Exercises
Classification of wine:
Wine is the result of fermenting and processing Grape or some other fruits-
sometimes even vegetables.
For virtually all white wines, the juice is pressed out prior to fermentation.
Most red wines are made by fermenting crushed grapes (must) befor pressing, the
skill extracting red pigments into the new wine.
Pink wine, often called Ublush wine” nowadays they are a IIso known as rose wine,
are generally made by very limited skill contact during fermentation, then quickly
pressed, so that only a small amount of colour is extracted from the grape skills.
The most consistent hight-quality wines generally emerged from winemakers who
use analyses and logic for processing decision making
Grape and other fruits vary in sugar, acidity, and flavour constituency each year,
requiring adjustments which haye a sound reasoning.
Fermentation is a natural processing which the grape sugars (mostly glucose and
fructose) are transformed into ethyl alcohol and carbon dioxide gas by wine yeasts as
Saccharomyces cerevisiae (vini.var elipsoideus). In 1810, The French chemist and
physicists Joseph-Louis Gay-Lussac described this process in the following chemical
equation:
C6 Hi206 -* 2 C2 H5 OH + 2 C0 2
Today we know that wine fermentation is carry out by certain enzymes which act
as catalysts in facilitating the fermentable sugars to alcohol / C 0 2 conversion. Students
of the fermentation process will learn that it very closely parallels the glycolysis cycle
which is elementary to modern biochemistry and that heat energy is allso a product of
the transformation. Thus the original Gay-Lussac equation is modified as follow:
Yeast enzyme
Pasteur’s work even though he did not clearly understand the nature of the
177
process, establish the essential validity of the Gay-Lucsac equation but also showed
that a variety.
Of by -products were present which were not accounted for by the equation.
Among the common by- products are glycerol, acetic and lactic acids and
acetaldehyde...
Antiseptics.
The use of sulfur dioxide in wines was known in the Middle Ages. It is known
universally employed to protect containers and wine. The antiseptic property of sulfur
dioxide is due mainly to the free form. The ratio of free to bound in a given wine
depends on the temperature, the amount of sugar ang Andehyde and pH. The reported
wine yeasts can be fermented in the presence 1000 p.p.m of sulfur dioxide at pH 3.18.
Malolactic Fermentation.
The principal effect of malolactic fermentation is a reduction ion total acidity along
with the development of a buttery-like flavour known as diacetyl. Most culture of
malolactic Bacteria are found in the Leuconostoc and Lactobacillus species with
generally higher level of diacetyl resulting from Pediococcus strains.
Most of the great wines in the world are the product of blending. Blending reduces
the character of individual components and increases the complexity of the resulting
product and always make a Lab. Blend first.
Wine Microfiltration and Untrafiltration are normally caried out before Packaging or
Bottling to final wine storage and wine distribution.
178
A. Read and Translate into Vietnamese All New Words
Yield / ji:ld/ Sản lượng, hiệu suất, sinh ra, mang lợi
c. G ram m ars
Danh động từ
4. Để động danh từ cạnh danh từ làm chủ ngữ cho câu sau để rút ngắn câu.
- 1like running very quickly. (Tôi thích chạy nhanh)
- 1should like to run very quickly. (Tôi mong muốn chạy thật nhanh)
5. Danh động từ biểu thị một thói quen, một hành động lặp đi lặp /ạ/. Còn
động từ nguyên thể xảy ra một trường hợp. Trong tiếng Anh danh động từ được sử
dụng rất đa dạng. Nó được dùng để rút ngắn và làm đơn giản câu.
c. Exercises
a. What are the differeces between the red wine, White wine and rose wine ?
c. Can you describe the principle of main wine fermentation with the Strain of
Saccharumyces cerevisiae?
d. What is the purpose of using Sulfur dioxide in the winemaking?
b. Rượu vang được chia ra nhiều loại khac nhạu tùy theo hàm lượng rượu,
đường và độ màu của rượu cùng phương pháp lên men tàng trữ khác nhau
c. Phổi chế rượu vang cuối cùng đêc có chất lượng rượu vang đồng nhất đưa ra
thị trường là điều cần thiếỉ đổi với các nhà sản xuất rượu vang.
1S1
Unit 30. ETHYL ALCOHOL PRODUCTION
(Quá trình Sản xuất rượu etylic)
Ethanol or ethyl alcohol, CH3CH2OH, has been described as one of the most
exotic synthetic oxygen-containing organic chemicals because of its unique combination
of properties as a solvent, a germicide, a beverage, an antifreeze, a fuel, a depressant,
and especially because of its versatility as a chemical intermediate for other organic
chemicals.
Ethanol under ordinary condition is a volatile, flammable, clear, colorless liquid. Its
odor is pleasant, familiar, and characteristic, as is its taste when it is suitably diluted
with water. The physical and chemical properties of ethanol are primarily dependent
upon the hydroxyl group. This group imparts polarity to the molecule and also gives rise
to intermolecular hydrogen bonding. In the liquid state, hydrogen bonds are formed by
the attraction of the hydroxyl hydrogen of one molecule and the hydroxyl oxygen of a
second molecule. The effect of this bonding is to make liquid alcohol behave as though
it were largely dimerized. This behavior is analogous to that of water, which however, is
more strongly bonded and appears to exist in liquid clusters of more than two
molecules.
Fermentation, one of the oldest chemical processes known to man, is used to
make a variety of products, including foods, flavorings, beverages, pharmaceuticals,
and chemicals. At present, however, many of the simpler products such as ethanol are
synthesized from petroleum feedstock at lower costs. The future of the fermentation
industry, therefore, depends on its ability to utilize the high efficiency and specificity of
enzyme catalysis to synthesize complex products and on its ability to overcome
variations in quality and availability of raw materials. '
Fermentation processes from any material that contains sugar can derive ethanol.
The many and varied raw materials used in the manufacture of ethanol via fermentation
are conveniently classified under three types of agricultural raw materials: sugar,
starches, and cellulose materials. Sugars (from sugar cane, sugar beets, molasses, and
fruits) can be converted to ethanol directly. Starches (from grains, potatoes, root crops)
182
must first be hydrolyzed to fermentable sugars by the action of enzymes from malt or
molds. Cellulose from wood, agricultural residues, waste sulfite liquor from pulp and
paper mills) must likewise be converted to sugars, generally by the action of mineral
acids. Once simple sugars are formed, enzymes from yeast can readily ferment them to
ethanol.
Sugar. The most widely used sugar for ethanol fermentation is blackstrap
molasses which contains about 35 - 40 wt% sucrose, 1 5 -2 0 wt% invert sugars such as
glucose and fructose, and 28 - 35 wt% of non-sugar solids. Blackstrap (syrup) is
collected as a by-product of cane sugar manufacture. The molasses is diluted to a
mash containing ca 10 - 20 wt% sugar. After the pH of the mash is adjusted to about 4 -
5 with mineral acid, it is inoculated with the yeast, and the fermentation is carried out
non-aseptically at 20 - 32°c for about 1 - 3days. The fermented beer, which typically
contains ca 6 -1 0 wt% ethanol, is then set to the product recovery in purification section
of the plant.
Starches. All potable alcohol and most fermentation industrial alcohol are
currently made principally from grains. Fermentation of starch from grain is somewhat
more complex than fermentation of sugars because starch must first be converted to
sugar and then to ethanol, starch is converted enzymatically to glucose either by
diastase presents in sprouting grain or by fungal amylase. The resulting dextrose is
fermented to ethanol with the aid of yeast producing CO2 as co-product. A second co
product of unfermented starch, fiber, protein and ash known as distillers grain (a high
protein cattle feed) is also produced.
C ellulosic Materials. Each step in the process of the conversion of cellulose to
ethanol proceeded with 100% yield; almost two-ihirds of the mass would disappear
during the sequence, most of it as carbon dioxide in the fermentation of glucose to
ethanol. This amount of carbon dioxide leads to a disposal problem rather than to a raw
materia! credit. Another problem is that the aqueous acid used to hydrolyze the
cellulose in wood to glucose and other simple sugars destroys much of the sugars in
the process.
One way of making cellulose wastes more susceptible to hydrolysis is by
subjecting them to a short burst of high energy electron beam radiation. An alternative
to acid hydrolysis is the use of enzymes. Although they avoid the corrosion problems
and loss of fuel product associated with acid hydrolysis, enzymes have their own
drawbacks. Enzymatic hydrolysis slows as the glucose product accumulates in a
reaction vessel. This end-product inhibition eventually halts the hydrolysis unless some
way is found to draw off the glucose as it is formed.
Ethanol Fermentation With Yeast
The organisms of primary interest to industrial operations in fermentation of
183
ethanol include S a c c h a ro m y c e s ce re visia e, s. uvarum , S c h iz o s a c c h a ro m y c e s pom be,
and Kluyueromyces sp. Yeast, under anaerobic conditions, metabolize glucose to
ethanol primarily by way of the Embden-Meyerhof pathway. The overall net reaction
involves the production of 2 moles each of ethanol, but the yield attained in practical
fermentations however does not usually exceed 90 - 95% of theoretical. This is partly
due to the requirement for some nutrient to be utilized in the synthesis of new biomass
and other cell maintenance related reactions.
Fermentation proceeds satisfactorily when the mash has been adjusted to a pH of
4.5 to 5.0. Sulfuric acid is commonly used to adjust the reaction of the mash, although
lactic acid is satisfactory. The temperature of the mash when inoculated should be in
the range 60 - 80°F, depending on the external temperature.
The starter is then mixed with the mash in the fermentation tank. For the first few
hours multiplication of the yeast cells takes place up to a concentration of about
150,000,000 cells per ml and depending somewhat on the strain used . The optimum
temperature for yeast propagation is 86-88°F
A small concentration of oxygen must be provided to the fermenting yeast as it is
a necessary component in the biosynthesis of polyunsaturated fats and lipids. Typical
amounts of O2 maintained in the broth are 0.05 - 0.10 mm Hg oxygen tension.
The relative requirements for nutrients not utilized in ethanol synthesis are in
proportion to the major components of the yeast cell. These include carbon oxygen,
nitrogen and hydrogen. To leaser extent quantities of phosphorus, sulfur, potassium,
and magnesium must also be provided for the synthesis of minor components. Minerals
(i.e. Mn, Co, Cu, Zn) and organic factors (amino acids, nucleic acids, and vitamins) are
required in trace amounts.
184
N H / ammonium / ’gmounjam/ (thuộc) amoniắc, chửa NH4+
Ammoniacal
Ethyl alcohol Rượu êtylic
/‘e0il ‘aelkehDl /
Beet /bi:ư Củ cải đường
Sugar cane /Jugs kein/ Cây mía,
Starch, starchy Tinh bột / hồ bột
/sta: Ự/ sta:tfi /
(thuộc) có bột
Material Vật liệu, vật chầt, chất liệu
/m a’tieriel /
Molasses /m s’laesiz/ Nước mật, rỉ đường
185
B. G ram m ars
Cả hai đại từ nảy đều mang nghĩa người ta, tuy nhiên ngữ pháp sử dụng có khác
nhau.
Nếu ở trên đã sử dụng đại từ one thi các đại từ tư ơ n g ứng tiếp theo ờ mệnh đề
dưới phải là one, one's, he, his.
Ví dụ: If one takes this exam without studying, one is likely to fail.
Lưu ý một số người do cẩn thận muốn tránh phân biệt nam/ nữ đã dùng he or
she, his o r her nhưng điều đó là không cần thiết. Các đại từ đó chĩ được sử dụng khi
nào ờ phía trên có những danh từ chỉ chung chung như the sigh t, the party.
Ví dụ: The judge will ask the defendant party(chỉ chung:bên bf)if he or she admits
the allegations.
Nếu đại từ ờ trên ỉà you thì các đại từ tương ứng tiếp theo ở dưới sẽ là you hoặc
your.
If you take this exam without studying, you are likely to fail.
You should always do your homework.
Tuyệt đối không dùng lẫn one và you trong cùng một câu hoặc dùng they thay
thế cho hai đại tử này.
s + say + (that) + s +
s + tell + indirect object + (that) + s +
2. Both - And
a. Both
186
(Cả hai chất này đều dễ bay hơi)
(Chất rắn được đặc trưng bởi cả hai tính chất là hình dạng xác định và kích
thước xác định
c . E xercise s
a. How many classes of raw materials are used in producing ethyl alcohol?
d. What is the optimal temperature for the culture of yeasts in fermentation process?
e. What is the concentration of the yeast cells in the starter for inoculation in the
fermentor?
2. Translate in to English
a. Rượu êtylic được tạo thành do quá trình lên men các loại đường có khả năng
lên men bằng nấm men như s. cerevisiae.
b. Rỉ đường phải được pha loãng, xử lý và bổ sung nitơ, muối amôn và muốỉ
phôtphát đẻ tạo môi trường thích hợp cho nấm men sinh sàn.
c. Chúng ta phải điều chỉnh nhiệt độ và pH thích hợp của dich lên men trước lúc
lên men rượu ethylic.
d. Ethyl alcohol trong điều kiện binh thường là chất lỏng không màu, trong suốt,
dễ bay hơi và có thể chảy được
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Unit 31. DISTILLATION
(Quá trình Chưng cất)
B. G ram m ars
1. Enough:
Adj/ adv + enough:
Enough thường đứng sau tính từ và trạng từ để bồ nghĩa cho chúng:
189
You’ re not driving fast enough.
W e’ll go swimming*if we get warm enough weather,
2. Enough + noun:
Có thể dùng enough trước cụm danh từ như định từ:
There isn't enough blue paint left.
Vị trí khi dùng vởi adj+ noun:
Enough đứng sau tính từ nó bổ nghĩa, nhưng khi enough bổ nghĩa cho cả tính từ
và danh từ, nó đứng trước tính từ.
We haven’t got big enough house (= We need bigger house- enough bổ nghĩa cho big)
We haven’t got enough big house(= We need more big house- enough bổ nghĩa
cho big house)
c. Exercises
1. Answer the following questions
a. Give the definition of the distillation.
b. What is the method of fractional distillation?
c. What is the advantage of a fractionating column for separate distillation?
d. What is the convenience of steam distillation?
e. What is the three-way stopcock?
a. Thiết bị chưng cất đơn giản bao gồm 1 bình cất nối với nhiệt kế và một bộ
ngưng tụ tương ứng.
b. Chưng cất phân đoạn dùng để tách một hỗn hợp gồm các cấu tử cỏ nhiệt độ
bay hơi khác nhau trong chất lòng.
c. Tháp chưng cất được thiết kế gồm hàng loạt cẳc bộ phận ngưng tụ hơi liên tục
đề tăng nồng độ chất ngưng tụ trong dung dịch.
d. Chưng cất bằng hơi nước dựa trên 2 nguyên tắc: chưng cất hơi bay lên trực
tiếp và tuần hoàn hồi lưu lại một phần.
190
Unit 32. BEER AND RAW MATERIALS IN BREWING
PROCESING
(Bia và những nguyên I. dùng trong sản xuất bia)
1. Difination of Beer.
Beer and ale are malt beverages, produced by fermentation, each having a
characteristic flavor and aroma. They must contain not less than Va of 1% of alcohol.
Their alcoholic content generally ranges between 3 and 6% by volume. A gallon of beer
or ale weighs 8% ibs. Beer and ale are similar, but beer is produced by bottom
fermentation, although this procedure is not always used, and ale by top fermentation.
The type of yeast used, the temperature of fermentation, and, in rare cases, bacterial
action, âll influence the characteristics o ith e brew.
There are some minor differences where malt is supplemented with adjuncts or
where the hops are replaced by other flavours, but this definition would be recognised
by the majority of people round the world.
The manufacture of all alcoholic beverages utilises the ability of yeast to ferment
sugar into alcohol.
Wine is made from grapes, cider from apples, whereas in the case of beer, the
sugar is derived from malted barley and flavour and character comes from the addition
of hops. The full process also involves preparing the immature or green beer for
consumption.
The variations have come about through a combination of the materials available
for its manufacture and the tastes of the consumers. It depends also on the alcohol
content in Beer Product.
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When the seeds germinate, they either convert starch into sugars or they develop
the appropriate enzymes to do this as Amylase, Protease ...
The malting and brewing processes exploit this so that the starch is converted into
fermentable sugars that yeast can ferment.
Adjuncts.
Although malt is the major raw Material providing fermentable sugar, in some
breweries it is sometimes supplemented with adjuncts.
Adjuncts come in the form of other cereals like rice,wheat and maize or in the form
of sugar. They are used to improve the flavour and appearance of the beer, to increase
the capacity of the plant or to save the costs of raw materials.
Water.
Brewing water or ‘liquor’, the term used in many breweries, is very important,
about 90% of beer is water.
It must be free of any contaminants that would harm the flavour or appearance of
the beer or the people who drink i t It must suit the character of the beer and the
processes involved in making it.
Hops.
Hops are added to beer to give it a bitter flavour and the floral aroma associated
with the hop plant.
The hop is a plant that develops bitter resins called alpha-acids and oils within
glands around the base of the petals in the cone
Yeast is a single celled micro-organism that can survive with or without air. It takes
in carbohydrates in the form of sugar to generate the energy it needs for life. When no
air is present, yeast converts those sugars into alcohol and carbon dioxide.
The yeast used for brewing beer is carefully selected because it influences
fermentation performance and the beer’s eventual flavour.
Som© yeasts rise to the top of the fermenting vessel at the end of fermentation,
these are used for producing ales as Top fermentation.Some fall to the bottom of the
vessel and these are used for producing lagers as bottom fermentation. Maintaining a
healthy crop of yeast is very important and some breweries operate yeast culture plants
to achieve this.
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A. Read a n d T ran sla te into V ietnam ese All New W ords
Đ. G ram m ars
1. Have to + Vinf
- Biểu thị m ột sự bắt buộc, nghía tương tự như “ m u st”
Would (should) like + to have + P2 : Diễn đạt một ước muốn không thành.
He would like to have seen the photos = He would have liked to see the photos
(But he couldn't).
Nên nhớ rằng hành động của nguyên mẫu hoàn thành xảy ra trước hành động
của mệnh đề chính.
He seems to have passed the exam -> It seems that he has passed the exam.
She pretended to have read the material -> She pretended that she had read the
material.
+ to have + P2
to be so rry + to have + P2: Hành động của nguyên mẫu hoàn thành xảy ra trước
trạng thái sorry.
The girls were sorry to have missed the Rock Concert -> the girls were sorry that
they had missed the Rock Concert.
Dùng với một số các động từ sau đây ờ thể bị động: to ackow ledge, believe,
consider, find , know , report, say, suppose, thin k, understand. Hành động của
nguyên mẫu hoàn thành xây ra trước hành động của mệnh đề chính.
He was believed to have gone out of the country -> It was believed that he had
gone out of the country.
Dùng với một số các động từ khác như to claim , expect, hope, prom ise. Đặc
biệt Lưu ý rằng hành động của nguyên mẫu hoàn thành sẽ ở fu tu re perfect so với thời
của động từ ồ mệnh đề chinh.
He expects to have graduated by June -»• He expects that he will have graduated
by June.
He promised to have told me the secret by the end o f this week -» He promised
that he wouid have told me the secret by the end of this week
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c. Exercises
a. Bia là một loại đò uống lên men từ dịch malt đại mạch và có mùi vị thơm đặc
trưng của malt, hoa huplông và sản phẩm hình thành do quá trinh lên men.
b. Lên men bia theo hai phương pháp: lên men nổi và lên men chìm.
c. Các nguyên liệu thay thế được dùng để giảm lượng malt đại mạch và giảm giá
thành nhập malt cho sản xuất Bia.
d. Nấm men Bia là vi sinh vật đơn bào, nó có thể sống và phát triển khi có và
không có không khí. Khi không có không khí thì lên men chuyển đường thành
rượu và C 0 2.
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Unit 33. WORT PRODUCTION IN MASHING
PROCESS
(Sản xuất dịch đường trong quá trình nấu bia)
1. Mashing Process.
Beer production starts in the brewhouse where the malt is processed to release
fermentable sugars.
First the malt is milled to grind the starch into flour while protecting the malt husk
because undamaged husk is required later. Then the milled malt or grist is mashed in
with water under controlled conditions. This process brings the enzymes present in the
malt into action and The efficient production of wort of correct quality and formulation to
produce the desired beer is the main objective of brew house processing.
Production of wort begins with assembly and preparation of the ingredients. The
brewing process proper begins with the second of the major enzymatic systems is, of
course, malting and the third is fermentation.
Mashing is the mixing together of proper proportions of malt and adjusts in hot
water, follow by number of heating and resting cycles. The substances which are thus
solubilized in water are collectively called the extract. The solution of extract and water
is called wort of at this stage of processing, "sweet" wort.
Most brewers today use some form of brewing adjuncts to supplement malt. The
non-malt brewing materials used in greatest quality
Today are those derived from the cereal grains, corn, rice, although barley, wheat
and sorghum grain are sometimes used.
The sugar solution produced from the mash must now be separated from the malt
husk, after that the clear wort is boiled with hops and then cooled in readiness for
fermentation.
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There are several ways of separating the wort from husk, all use the husk as a filter
bed.
The wort is boiied to sterilise it, stabilise it by inactivating the enzymes, to improve
its flavour and to dissolve the hop bittering materials.
After the wort has been boiled, it has to be clarified because the boiling process
produces solids called trub. Clarification usually takes place in a settling tank.Typically,
trub contains coagulated proteins and insoluble hop material.
The clear wort is then cooled in a plate heat exchanger so that it reaches a
temperature that suits the yeast that is to be added.
The wort that leaves the cooler will contain the key constituents required by the
yeast such as sugars for fermentation and other nutrients like amino acids derived from
protein, vitamins and salts. Oxygen or air needs to be added to promote yeast growth.
Cold trub-free wort is yeasted and allowed to ferment in a single vessel (fermentors)
or c c v (cylindro - conical - vessels).
Cylindro conical * /si'lindnid 'lonikal 'vesl/ Thiết bị hình trụ đáy côn
vessels (CCV)
Plate type cooler /pleit taip cula/ Thiết bị làm lạnh kiểu tấm bản
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Whirlpool / 'W 9 : lp u : l/ thiết bị lắng xoáy (tách bã hoa và
cặn nóng)
B. Grammars
Cách dùng long (for a long time)
long cũng được dùng trong câu khẳng định khi đi với too/enough/as/so
I have been working here long enough time to get new job.
We used to live in Paris, but that was long before you were born.
198
All day/ all night/ all week/ all year long= suốt cả
S he s its d re a m in g a ll d a y long.
ì w ill be b a c k b e fo re long.
Trong câu phủ định for a long time = đã lâu, trong 1 thờ i gian dài
How long have you been here for? (bao gồm hoặc đề cập đến cả tương lai)
c . E xercises
a. Quá trình nấu bia bắt đầu đo một hệ thống enzyme của malt xúc tác thủy phân
tinh bột và protein của malt đại mạch và nguyên liệu thay thế.
b. Chắt chiểt là các chất hòa tan thu được ờ dịch đường sau nấu bia.
c. Quá trình nấu bia bao gồm trộn malt và nguyên liệu thay thế vào nước nóng và
qua các chu trình nâng nhiệt và giữ nhiệt nhất định tương ứng nhiệt độ tối ưu
của các enzyme chủ yếu là proteaza và amylaza.
199
Unit 34. BREWING FERMENTATION PRINCIPLES
AND PRACTICE
(Các nguyên lý và thực hành trong quá trình lên men bia)
1. Fermenting Process
The fermentation process and its conditions may be described by grouping them
into the batch process, the accelerated batch process, and the continuous process.
During the fermentation process, yeast converts the sugars produced in the
brewhouse into alcohols. The process starts when yeast is pitched into the wort and
finishes when most of the sugar has been converted into alcohol and carbon dioxide.
Yeast is cropped off at the end of fermentation so that it can be used again.
There are four stages in a brewery fermentation and these can be seen when the
specific gravity of the wort then beer is plotted
Fermenting vessels are designed to suit as being used and the type of
Also heat is generated by the fermentation process and vessels are equipped with
cooling systems.
The traditional quantitative description of the brewery fermentation has been the
anaerobic process of yeast converting glucose to ethanol and carbon dioxide:
In the actual brewery fermentation not only glucose but ail the fermentable
carbohydrates or extract present in. the wort participates.
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Fermentation is largely dependent upon three basic parameters, namely: the wort
compositions, the yeasts itself and the processing conditions (such as time,
temperature, volume, pressure vessel shape and size, agitation and currents in the
fermenting wort).
It is the skill and experience of the brewer in comprehending and making use of
the interactions of these parameters which determine the outcome of the beer. Whether
it is an Ale of a Lager a low, a medium or high-alcohol containing product or a special
flavored beer. Also, the amount of yeast to be harvested from the fermenter is
dependent on the selected method of production.
2. Yeast H andling
The yeast population grows by about five times during the fermentation process
and it is cropped from the beer at the end of the main fermentation.
The yeast crop has to be carefully looked after otherwise it9 health and
performance will deteriorate with each successive generation.
A healthy crop is maintained by aerating the wort, by always selecting the best
yeast for pitching and by periodically operating a pure yeast culture plant.
Yeast must be stored carefully under cold conditions to keep it healthy and free
from microbiological contamination.
The beer is not ready for drinking at the end of fermentation, it contains
substances that give it an unpleasant ‘green' flavour and it needs to mature before it
can be packaged.
The beer is matured in tanks jor casks where the following changes take place:
Slow fermentation generates carbon dioxide to make the beer more lively with
sparkle.
Yeast absorbs or modifies unpleasant flavours.
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The yeast settles out and the beer clarifies.
The beer is stabilised when stored at very low temperature so that it is prevented
from forming hazes.
The conditions under which the beer is stored for maturation depend on the type
of beer being processed. Ales are sometimes be stored at warm temperatures for a
short time while lagers are stored cold for longer.
4. Beer Filtration
Container (keg) beers, bottled beers and canned beers are packaged ‘bright', that
is they are filtered to remove any small particles like yeast or protein that would cause
the beer to be cloudy. Cask beer is packaged with yeast in suspension and later treated
with isinglass finings to clarify it.
5. General Packaging
The main aims of packaging beer are to provide the consumers with beer in a
convenient package of their choice and to ensure that the quality of the beer is
protected during and after packaging. Packaging into Kegs, Casks, Bottles and Cans.
Accelerated batch /ak'selsreit baetj Quá trình lên men gia tốc gián
Process ’prouses/ đoạn
Anaerobic process /,aeni:’ob ik 'prouses/ Quá trình lên men yếm khí
Batch process /bastj 'prouses/ Quá trình ỉên men gián đoạn
Bottom fermentation Lẽn men chim
/'bDtem.fsimen'teiin/
CIP (Cleaning- In-Place) /'kli:nin- in- piers/ Hệ thống dùng tẩy rừa, vệ sinh
khử trùng tại chỗ.
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B. G ram m ars
Cách dùng little - a little - few - a few
Little + danh từ không đếm được = rất ít, không đủ đẻ (có khuynh hướng phù định)
I have little money, not enough to buy groceries.
A little + danh tử không đếm được = có một chút, đủ để
I have a little money, enough to buy groceries
Few + danh từ đếm được số nhiều = có rất ít, không đủ đề (có khuynh hướng
phù định)
c. Exercises
2. Translate in to Vietnamese
a. Quá trình lên men bia là quá trình yểm khí biến đổi đường có thể lên men thành
rượu, C 0 2 và có tỏa nhiệt.
b. Nhiều sản phầm phụ hình thành trong quá trình lên men bia như: dầu fusel,
axit, este, xeton, aldehyt và hợp chất sulfua.
c. Quá trình theo dõi íên men bia phụ thuộc vào kính nghiệm và kỹ năng của nhà
sản xuất bia.
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Unit 35. TEA, COFFEE AND COCOA
(Công nghệ chè, cafe và cacao)
Introduction
It is interesting to note that all three of these beverage plants grow approximately
between the same latitudes and can be regarded as plants of the rainy tropics and sub
tropics. Of these, the tea plant is perhaps the most hardy as it can be grown within the
tropics, but at considerable altitudes, thus being able to survive the cooler spells which
occur in these elevated sites.
Although these are natives of three different continents they have one thing in
common: when they are made into an infusion with hot water and drunk they produce in
the consumer a ‘lift’. This is due mainly to the presence of two related compounds,
namely theobromine and caffeine, which occur in combination or singly. This stimulatory
effect must have been noted early in the use of tea, coffee and cocoa and it is of
interest to see that people in quite different geographical locations must have come to
the same conclusions about their particular beverage plant.
During the early part of their very long usage these beverages were confirmed to
those zones in which they could be grown. However, with the great sea journeys by the
European merchant ventures these commodities were discovered and gradually spread
across Europe and to other parts of the world. Today, it is true to say that, with the huge
areas of plantations devoted to the cultivation of these crops, there is probably no
country in the world where the beverages produced from tea, coffee and cocoa plants
are not available.
Tea
Name and origins'. The name is Camellia sinensis. The plant has born the generic
name Thea, but this now seems to have been abandoned in favor of the present name.
It belongs to the family Theaceae. Three all hybridize freely. The naming of tea has
passed through many phases and these are described by Eden (1965).
It is thought that the plant originated near the Irrawaddy river and was dispersed
from there to southeast China, Indo-China and Asean. There is some doubt, however,
that this was the original distribution center and the true one may have been further
north. It has been cultivated in southeast China for some two to three thousand years.
Tea was first introduced into Europe fay the Dutch East India Company towards
the end of the 16th century and reached Britain in the early part of the 17th century. From
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that time onwards its consumption has steadily mounted and it can truly be said to be
the most popular non-alcoholic beverage right up to the present day. Because of
increasing demand in the last century traditional supplies from China were not enough
to meet it, so commercial plantations were established in countries where tea had not
been growth previously.
Green Tea: The process described here is for the production of black tea, which
gives the usual brown liquid when infused with hot water. There is, however, a small
quantity of green tea produced. This is achieved by heating the leaves and inactivating
the enzymes. This gives rise to a pale yellow liquid when infused with hot water. It
would appear to a black tea drinker to be insipid in flavor.
Coffee
Name and origins: The names are Coffea arabica and c.robusta (sometimes
called canephora). These are the two main species used in the production of coffee
which belong to the family Rubiaceae. The plant is a native of Ethiopia and it is thought
that the name derives from the world ‘Kaffa’, which is the name of an Ethiopian
province. An alternative explanation is that it was derived from the Arabic word ‘kaweh’,
which means strength. The ptant is found growing wild in various well-separated
countries in the Africa, probably indicating that it is a native of that continent.
Coffee was known in the Middle East at least by AD900 and gradually increased
in popularity until by the 15th century it was a very popular drink with the Arabs. About
1600 it appeared in Venice and Vienna. The later became acquainted with it when an
invading Turkish army was repelled leaving behind some '500 sacks. About this time
coffee spread alt over Europe and in 1650 the first coffee house was established in
London. These became the meeting places for commercial and cultural exchanges, and
in London two famous financial institutions arose from them, namely the stock
Exchange and Lioyds. America first saw tea in Virginia and a similar pattern of coffee
houses arose in what were then the colonies. However, tea remained a favorite with the
Americans until 1773, the year of the Boston Tea Party. From then onwards the
popularity of coffee increased and that of tea declined.
Cocoa
Name and origins: The name is Theobroma cacao L. According to Chittenden
(1951) the generic name means food of the gods, and it is this which has given the
trivial name theobromine, to one of the two stimulants found in the beverages
discussed, sterculiaceae, the family to which the genus Theobroma belongs, contains
some 22 species, of which T. cacao is the only one yielding seed suitable for chocolate
205
making. This is in contrast to tea and coffee, where several species can be used to
produce different kinds of raw materials for these respective beverages.
The plant is a native of Central America where the Mayas and Aztecs used the
seeds as an article of diet. Capsicums and other spices were added to make the beans
more attractive, since by themselves their flavor is somewhat unpleasant, being bitter
and astringent. They also made a thick drink from the pounded beans mixed with
maize, which was called by the Aztec name chocolate (Wood, 1975). The Spaniards,
who invaded Central America in 1519, did not find this beverage much to their liking and
they added sugar, a practice that has continued until the present day.
Extension o f the Cocoa in dustry Cocoa as an item of diet was not established
in Europe until the 16th century and the two countries mainly responsible for its spread
were Spain and Holland. The Spaniards exported from Venezuela. Once cocoa had
been discovered, it was not long before the plants were spread around the world. The
Spaniards introduced it into Trinidad and from there it was dispersed round the
Caribbean. As the demand increased plants were grown in the Philippines, the East
Indies and Sri Lanka. Later, cocoa was cultivated in the Brazil where it grows wild. In
the early 19m century it reached'the islands of São Tome and Fernando Poo, both in the
Gulf of Guinea. From these offshore islands cocoa reached the African mainland and by
the end of the 19th century Ghana, Nigeria, the ivory Coast and the Cameroons were
being established as major producers. Since th'en Asian countries have started to grow
cocoa, among them Malaysia, where a small but growing trade has been established.
Eating chocolate, as opposed to that for drinking, dates back to the invention of
the cocoa press by Van Houten in 1828. This made possible the removal of cocoa
butter, thus producing a less fatty cocoa powder suitable for drinking, and at the same
time a residue of cocoa butter.
206
Commodity /ka'rroditi/ Hàng hóa
Decline /di'klain/ Sự suy tàn, suy sụp, suy gi^m, nghiêng mình, cúi
đâu, từ chôi, khước từ, suy sụp, tàn tạ
Devote /di'VOut/ Hiến dâng, dành hết cho
Hybridize /'haibridaiz/ Cho lai giống, gây giống lai, lai tạo
Infusion /in 'fjU 'jn / Sự truyền, sự pha, pha chế r \ sự ngâm, chiết, trích ly
ra
Insipid /in'sipid/ Vô vị, chán ngắt, tẻ nhạt, không sinh động
Invade /írTveíd/ Xâm lược, xâm chiếm, tràn lan, tỏa khắp
Latitude /'laetitjuid/ Vĩ độ, phạm vi rộng
Maize /meiz/ Bắp ngõ, vàng nhạt
Sack /saek/ Rượu vang trắng, bao, sự cướp giật, bỏ vào bao
B. G ram m ars
Một s ố cách dùng cụ thể cùa more và m ost
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3. More of + định rigữ/ đại từ.
He is more of a fool than I thought
More o f the missing climbers have been found.
Could I heve some more o f that smoked fish?
I don’t think anymore o f them want to come.
5. M ost + N: đa phần, đa sổ
6. M ost o f định ngữ/ đại từ (a, the, this, my, him..) = hầu hết
7. M ost được dùng như 1 Noun nểu ở trên Noun hoặc chù ngữ đó đã được nhắc đến.
Some of people had difficulties with the lecture but most understood.
Ann and Robby found a lot o f blackberry but Susan found the most.
c. Exercises
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b. What are the things in common of tea, coffee and cocoa?
e. Where was cocoa cultivated easily and are a lot of products from cocoa used?
a. Chè, cà phê, ca cao khi pha với nước nóng thành một loại đổ uống kích thích
người sử dụng vì trong đó có chửa 2 thành phần chính là bromin và cafein.
b. Chè đã trở thành một loại nước uống không có rượu phổ biến từ thế kỷ 17 đến
nay trên khắp thế giới.
c. Sau khi coca được phát hiện, chỉ sau 1 thời gian ngắn loại cây này đâ phổ biến
trên ỉoàn thế giới.
3. True of false
a. The coffee can be grown within the tropics at considerable altitudes.
c. Many countries in the world can develop the cultivation of these crops in the
huge areas of plantations.
e. In Europe, the tea is the most popular non-alcoholic beverage right up to the
present day.
f. The green tea is achieved by heating the leaves and inactivating the enzymes.
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Unit 36. PRODUCTION OF COFFEE BEANS AND
GROUND COFFEE
(Sản xuất cafe nhân và cafe bột)
At the coffee production sites, two different main methods of processing are used
to obtain intermediate products that will subsequently be treated in exactly the same
way to provide the coffee beans of commerce. These methods are dry processing,
which produces dried cherry coffee and wet processing, which produces parchment
coffee.
Wet processing, on the other hand, is used for Arabica and results in 50 - called
mild coffee, when fermentation is includes in the preparation process. Dry processing is
very simple and, most important of all, is less demanding in respects of harvesting,
since all the berries or cherries are dried immediately after harvest. In contract, wet
processing requires more strict control of the harvesting as unripe berries or berries that
have partly dried on the tree cannot be handled by the pulping machines.
After drying, the processing stages of dried cherry coffee and parchment coffee are
very similar, differences lying in details of the equipment used to remove the remaining
outer coverings from green coffee beans, size grading and colorimetric sorting.
Wet processing
Harvested coffee berries Reception -> Flotation cleaning -> Pulping (Remove
pulp) Fermentation -> Washing Remove mucilage -> Drying -ỳ Dry parchment
coffee.
Dry processing
Harvested coffee berries Drying Dried cherry coffee Cleaning -> Hulling
(Remove husks or parchments, hulls) -> Size grading (Remove oversize) -» Sorting
(Follow density, colorimetric) -> Green coffee storage (Bagging - off) ->
Intermediate products of coffee beans.
To enable the conversion of the selected green coffee blend into a consumable
beverage, three operations are needed : roasting, followed by grinding and finally
brewing, only by roasting is the characteristic flavor and headspace aroma of coffee
developed; and grinding of the roast whole beans is necessary in order that both the
soluble solids and flavor volatile substances be sufficically extracted by infusion or
210
brewing with hot water to provide a beverage of requires strength of immediate
consumption, or an extract for subsequently drying in instant coffee manufacture.
B. Grammars
Cách s ử dụng quán từ xác định "The"
Dùng trước một danh từ đã được xác định cụ thể về mặt tính chất, đặc điểm, vị trí
hoặc được nhắc đến lần thử hai trong câu.
1. The + danh từ
The girl in blue, the Gulf of Mexico.
Dùng trước những tính từ so sánh bậc nhát hoặc only.
The only way, the best day.
Dùng cho những khoảng thời gian xác định (thập niên): In the 1990s
The whale = whales (loài cá voi), the deep-freeze (thức ăn đông lạnh)
Lưu ý: Nhưng đối với man khi mang nghĩa lo à i n g ư ờ i " tuyệt đối không được
dùng "the .
Since man lived on the earth (kể từ khi loài người sinh sống trên trái đất này)
Dùng trước một danh từ số ít đẻ chỉ một nhóm, một hạng người nhất định trong xã hội.
The small shopkeeper: Giới chủ tiệm nhỏ/ The top offcial: Giới quan chửc cao cắp
3. The + Tính từ : Tượng trưng cho một nhóm người, chúng không bao giờ được
phép ờ số nhiều nhưng được xem là các danh từ sổ nhiều. Do vậy động ỉừ và đại từ đi
cùng với chúng phải ờ ngôi thứ 3 số nhiều.
The old = The old people / The unemployed / The disabled are often very hard in
their moving.
The + tên các vùng / khu vực đă nổi tiếng về mặt địa lý hoặc lịch sử
The North / South Pole, The East End o f London (Khu đông Lôn Đôn)
The + tên gọi các đội hợp xướng / dàn nhạc cồ điển/ ban nhạc phổ thông
Dùng trước tên họ của một người để xác định người đó trong số những người
trùng tên.
212
Không dùng "th e " trước các danh từ chì bữa ăn trong ngày trử các trường hợp
đặc biệt.
5. Không dùng "the" trước một số danh từ như home, bed, churt, court,
prison, hospital, school, class, college, university v.v... khi nó đi với các động từ và
giới từ chỉ chuyển động chỉ đi đến đó là mục đích chính hoặc ra khỏi đó cũng vì mục
đích chính.
• To be at work
• To be hard at work (làm việc chăm chỉ)
• go to town: Đi vào trung tâm/ Đi phố - To be in town (ờ trung tâm) khi town
tà cùa người nói
213
c. Exercises
1. Answer the following questions
b. What are the differences between the dry processing and the wet processing ?
e. Tel) about the operations necessary to transfer the coffee into the consumable
beverage.
a. Hai phương pháp thường dùng đễ chế biến cà phê là phương pháp khô và ướt.
b. Trong phương pháp ưởt xảy ra quá trình lên men, do đó cần các điều kiện
công nghệ khắc nghiệt hơn phương pháp khô.
c. Đễ chuyển hạt café khô sang dạng đồ uống có thể tiêu thụ được, cần phải có
các công đoạn như rang, xay và nghiền cà phê.
214
Unit 37. INSTANT COFFEE TECHNOLOGY
(C ô n g n g h ệ chế b iế n cafe hòa ta n )
The history of instant coffee date many decades ago and product has been
commercially produced during the past 50 years.
Instant coffee powder is a dehydrated coffee brew which is extracted from ground
roasted coffee. It is highly soluble in hot water. Gold quality instant coffee has aroma
and flavour close to freshly brewed coffee.
Spray dried coffee powder is not dusty and has particle sizes of about 200 - 300
microns diameter on the average. Its moisture content is approximately 3.0% when
packed.
The process to be utilized is basically the combination of batch roasting, semi-
continuous extraction, concentration and continuous spray drying.
The extraction of roasted and ground coffee takes place in three steps. Wetting,
soluble extraction and soluble formation by hydrolysis. Soluble matters represent 20-
30% using water at 180 ° c and 12 - 14 bars pressure. Normally, yields are controlled
between 40%-50% by weight of roasted andJground coffee.
The extract then is concentrated to approximately 30%-50% by vacuum
evaporation.
During spray drying, a free - flowing powder is formed with special particles about
200-300 microns diameter. The drying temperatures in the spray dryer are normally 275
° c inlets and 110 ° c outlets. Approximately 90% of the powder is discharged and
collected at the conical bottom of the drying chamber and the balance is carried away
with the exhaust air and separated / collected as coffee fines in cycione separators and
recycled into drying chamber.
The spray dried powder is collected in PE lined containers foilones and is
transferred for packing either in 50 grams pre- formed foils, 50 grams glass tumbles or
10 kg bulk.
Conical /'lo n ik l/ n° n
Cyclone /'saiklaun/ L° c- 9ió xoáy’ thỉ^ 1 b- lọc tách bụi dạng cycton
215
Dusty Đầy bụi, nhỏ tơi như bụi
/'dASti/
Exhaust Khói, hơi nước, ống xả khí, làm cạn kiệt, tách hểt
/ig ’zy.sV
Foil Lá (kim loại), trang trí hinh lá
/foil/
Glass Kính, thủy tinh, lắp kính, lồng kính
/glcrs/
Inlet /'inlet/ Lối vào
B. Grammars
Nếu sau No là một danh từ đểm được số ít hoặc không đểm được thi động từ
phải ở ngôi thứ 3 số ít nhưng nếu sau nó là một đanh từ số nhiều thì động từ phải ở
ngôi thứ 3 số nhiều
N o e x a m p le is re le v a n t to this case.
Danh từ đi giới thiệu phải tương đươngvới đại từ nhân xưng đó về mặt giống và số.
-> Incorrect: H e n ry was d e n ie d a d m is s io n to g ra d u a te s c h o o l b e c a u s e th e y d id
n o t b e lie v e th a t h e c o u ld h a n d fe th e w o rk load.
216
Correct: The members of the admissions committee denied Henry admission
to graduate school because they did not believe that he could handle the work load. or
Henry was denied admission to graduate school because the members of the
admissions committee did not believe that he could handle the work load.
Chĩ có một danh từ được phép giới thiệu cho đại từ, nếu có haỉ sẽ gây nên sự
lầm lẫn do trùng lặp.
Incorrect: Mr. Brown told Mr. Adams that he would have to work all night in
order to finish the report.
Correct : According to Mr. Brown, Mr. Adams will have to work all night in
order to finish the report.or Mr. Brown said that, in order to finish the report, Mr. Adams
would have to work allnightp.
c. Exercises
1. Answer the following questions
a. What is the instant coffee powder?
b. Say some things about the spray dried coffee powder.
c. Give the main steps of the extraction of roasted coffee powders.
d. What is the special conditions of the higher yield of extraction of coffee powder?
e. Why they have to use the spray dryer for the prroduction of Instant coffee?
3. True or False
a. The instant coffee powder is a hydrated coffee brew which is highly soluble in
cold water.
b. The process to be always utilized is continuous spray drying and batch roasting.
c. Three steps in the extraction of roasted can controlle a yields of over 50% by
weight of roasted and ground coffee.
217
Unit 38. GENERAL PRINCIPLES FOR INDUSTRIAL
PRODUCTION OF MICROBIAL
EXTRACELLULAR ENZYMES
(Các nguyên tắc chung trong sản xuất Công Nghiệp các enzim
ngoại bào từ Vi Sinh Vật
Very little specific information has been presented in the public domain that details
the particular methods applied to the production of any one enzyme. This is largely due to
the extremely competitive state of enzyme production and marketing resulting in very real
differences in the way each producer arrives at a cost-effective process for his products.
Bacillus species are comparatively easy to isolate and despite the problems
associated with spore formation, many have been isolated as non-sporing strains. The
Aspergilli are similarly placed amongst the fungi, although the formation of conidial
spores is desirable for the ease of inoculation of large-scale fermentations. In every
case, the strain selected for production will have a highly improved enzyme producing
capability compared with the wild strains and will have undergone stringent screening to
ensure that it does not produce toxins or antibiotics in order to meet increasingly
stringent standards for food applications of enzyme product.
2. Fermentation
The choice of fermentation method lies between 'solid state' (which is also called
semi^solid) and submerged or ‘deep’ fermentation. In rare cases the organism will
dictate the choice by virtue of either non-production or iow yields by one method.
Generally, however, the nature of the final enzyme product and its designated
performance objective determine the method. Enzymes from solid state cultivation are
generally found to be complex mixtures, often including amylase, protease, lipase and
non-starch carbonhydrases in definite proportions that are regulated by the cultivation. If
a high level of a single activity is desired, it is commonly produced by submerged
fermentation.
218
Submerged ‘deep’ fermentation has been adopted as the most economic route for
the preparation of bulk industrial enzymes. Suspended insoluble nutrients and
inexpensive additional sources of nitrogen, phosphate and trace elements in soluble
forms are used. The medium selected must support good growth of the microorganism
and be as inexpensive as possible. Soybean meal, starch hydrolysates and corn steep
liquor dominate the list of typical ingredients. The specific additional growth the enzyme
synthesis stimulating requirements are determined for each organism selected as a
production strain.
3. Broth Purification
The bran extract or fermentation broth contain the enzyme, residues of the
suspended medium components, the soluble medium components and the cells of the
fermented microorganism. Initially, the solids are removed by filtration or centrifugation
aided by the use of flocculents to increase the particle size, e.g. calcium salts,
polyelectrolytes and aluminum salts typified by modern water treatment methods. It is
common to load a proportion of diatomaceous earth or other filter aid into the stirred
broth before filtration, which is most often performed on rotary vacuum filters. Where
centrifugation is adopted, the high-speed disc machine with continuous operation is
preferred.
Concentration of enzyme liquids is a compromise between energy efficiency and
activity loss. Low temperature vacuum evaporation is most commonly applied to stable
enzymes and ultrafiltration is used for the more sensitive products, since it can
successfully be performed at temperatures around 5 °c.
219
and a series of precipitations may be performed to select the desired enzyme. The
addition of an inorganic salt such as sodium or ammonium sulfate to a specified
concentration will precipitate a range of proteins which may include the desired enzyme
or leave it in the soluble phase. Further solution and precipitation stages may be
performed with different concentrations of precipitant to achieve a desired purification.
Organic solvents that lower the dielectric constant of the system and so reduce the
solubility of proteins are also used to precipitate enzymes. The most effective
treatments are performed using chilled solvents and adding them to the aqueous broth,
whose pH has been adjusted to the isoelectric value for the enzyme being processed.
Purified liquid enzymes are standardized by dilution and the diluents generally
include stabilizing salts, polyalcohols .or sugars and any permitted preservatives
deemed necessary. In the limited applications where a dry enzyme product is required,
it is now recognized that the spray drying should include a granulation to minimize the
potential hazards of dusty, dry products. The inhalation of any protein dust is likely to
increase the risk of allergic response to further exposures to the same protein and it is
recommended to take full precautions when handling enzymes in powder form.
Granulation will follow standardization with acceptable materials such as sugars, starch,
flour or inorganic salts.
220
Precipitation /pri,sipi'teíjn/ Sự kết tủa, sự lắng xuống, sự tách ra
Germ filtration /dze :m/ /filt ‘rei/n 1 Quá trình lọc mầm mống vi sinh vật
B. Grammars
1. Danh từ đếm được và không đếm được (Count noun/ Non count noun)
Danh từ đếm được: Dùng được với số đểm, do đó nó cỏ hình thái sổ ít, số
nhiều. Nó dùng được với "aịn )", và “the".
Danh từ không đếm được: Không dùng được với số đếm, do đó nó không có
hình thái số ít, sổ nhiều. Nó không thể dùng được với "a ", còn "th e " chỉ trong một số
trường hợp đặc biệt.
Mọt số danh từ không đểm được có hình thái số nhiều đặc biệt.
Một số danh từ đểm được có dạng số ít/ số nhiều như nhau chỉ phân biệt bằng có
Ma” và không có "a "
Một số các danh từ không đếm được như food, meat, m oney, sand, w ater ...
đôi khi được dùng như các danh từ số nhiều để chỉ các dạng, loại khác nhau của
danh từ đó.
22 ỉ
c. Exercises
1. Answer the following questions
d. What are the main factors for choosing the Micoorganisms in the production of
enzymes?
2. Translate in to E nglish
a. Tuyển chọn một chủng V! sinh vật thích hợp là bước quan trọng đầu tiên cho
quá trình sản xuất một sản phầm cùa công nghệ sinh học.
b. Một loại enzim được sử dụng trong công nghiệp thực phẩm cần có các đặc tính
ồn định và không tạo độc tố hoặc các sản phẩm phụ không mong muốn khác.
c. Phương pháp nuôi cấy chìm cần kiềm tra và điều chỉnh pH, nhiệt độ, ôxy hòa
tan và dùng cả tác nhân khử bọt.
222
Unit 39. IMMOBILIZATION OF ENZYMES AND CELLS
(Co định các enzim và cố djnb tế bào vi sinh vật)
Introduction
The technology for immobilization of cells and enzymes evolved steadily for the first
25 years of its existence, but in recent years it has reached a plateau, if not a slight
decline. However, the expansion of biotechnology, and the expected developments that
will accrue from advances in genetic technology, has revitalized enthusiasms for
immobilization of enzymes and cells. Research and developments work has provided a
bewildering array of support materials and methods for immobilization. Much of the
expansion may be attributed to developments to provide specific improvements for a
given application. Surprisingly, there have been few detailed and comprehensive
comparative studies on immobilization methods and supports. Therefore, no ideal support
material or method of immobilization has emerged to provide a standard for each type of
immobilization. Selection of support material and method of immobilization is made by
weighing the various characteristics and required features of the enzyme / cell application
against the properties / limitations / characteristics of the combined immobilization /
support. A number of practical aspects should be considered before embarking on
experimental work to ensure that the final immobilized enzyme and / or cell preparation is
fit for the planned purpose or application and will operate at optimum effectiveness.
In solution, soluble enzyme molecules behave as any other solute in that they are
readily dispersed in the solution and have complete freedom of movement.
223
Stability Storage, residual enzyme activity, cell productivity, regeneration of
enzyme activity, maintenance of cell viability, and mechanical stability
of support material
Embark embarking / im’ba:k//im ’ba:ki q/ Bắt tay vào, lao vào, dấn minh vào
Feasible. /’frzebl/ Khả thi, có khả nãng thực hiện
feasibility /fi:z0’biliti / Tính khả thi, làm được, tiện lợi
Emerge / I'ma: d3 / Nổi lên, nổi bật ỉên, thoát khỏi
Hydrophilicity / haidrou’filisiti / Tính háo nước, hút nước, ưa nước
Invoke / in’vouk / Cầu khẩn, dẫn chứng, vô hại, gọi lên
Revitalize / ‘i t ’vaitelaiz / Tiếp sức mạnh cho, tiếp sinh khí cho
Support / sa’p:x t / Chất mang, chống đỡ,chứng minh
B. Grammar
Từ nốí
1. Because, Because o f
Đằng sau Because phải dùng 1 câu hoàn chỉnh nhưng đằng sau Because o f
phải dùng 1 ngữ danh từ.
Trong cấu trúc này người ỉa dùng thành ngữ “so th a t” (sao cho, đệ cho). Động
từ ờ mệnh đề sau so th a t phải để ờ thời tư ơ ng lai so vớí thời của động từ ở mệnh
đề chinh.
225
Phải phân biệỉ “s o th a t” trong cấu trúc này với so th a t mang nghĩa d o đó
(therefore).
Cách phân biệt duy nhất là động từ đằng sau so that rriang nghĩa do đó diễn biến
bình thường so với thời cùa động từ ở mệnh đề đằng trước
Dùng với danh từ số nhiều: cấu trúc vẫn là so ... th a t nhưng phải dùng m any
hoặc few trước danh từ đó.
The Smiths had so many children that they formed their own baseball team.
Dùng với danh từ không đềm được: cấu trúc vẫn là s o ... that nhưng phải dùng
much hoặc little trước danh từ đó.
He has invested so much money in the project that he can't abandon it now.
The grass received so little water that it turned brown in the heat.
Có thể dùng so theo cẩu trúc : so + adj + a + noun ... that. (ít phổ bién hơn)
Dùng với tính từ + danh từ sổ nhiều/không đếm đirợc: such ... that. Tuyệt đối
không được đùng so.
They are such beautiful pictures that everybody will want one.
226
c. Exercises
1. Answer the following question
a. What are the purposes of immobilization of enzymes and cells ?
b. What are physical properties for selecting a support and method of immobilization
of ceils or enzymes ?
c. W hat are the main points for evaluation of stability of selected immobilization
method ?
b. Về phương diện kinh tế phải xét đến các vấn đề như: chắt mang cỏ sẵn, rẻ
tiền, thiết bi phù hợp, kỹ nãng cố định, tác động đến môi trường, quá trỉnh liên
tục, sử dụng lại các chất mang, mật độ enzim và tế bào khi dùng kỹ ỉhuật cố
định.
227
Unit 40. SEWAGE TREATMENT
(Quá trình xử lý nước thải)
After water has been used, it becomes sewage. Sewage includes all the water
from a household that is used for washing as well as toilet wastes. Rainwater flowing
into street drains and some industrial wastes enter the sewage systems in some cities.
Sewage is mostly water and contains little particulate matter perhaps only about 0.03%.
Even so, in large cities, this solid portion of sewage can total more than 1000 tons of
solid material per dây
Primary Treatment
The usual first step in sewage treatment is called primary treatment. In this
process, incoming sewage receives preliminary treatment - large floating materials are
screened out, the sewage is allowed to flow through settling chambers so that sand and
similarly gritty material can be removed, skimmers remove floating oil and grease, and
floating debris are shredded and ground. After this step, the sewage passes through
sedimentation tanks, where solid matter settles out. (The design of these primaries
settling - tanks varies). Sewage solids collecting on the bottom are called studge; sludge
at this stage is called primary sludge. From 40% to 60% of suspended solids are
removed from sewage by this settling treatment, and flocculating chemicals that
increase the removal of solids are sometimes added at this stage. Biological activity is
not particularly important in primary treatment, although some digestion of sludge and
dissolved organic matter can occur during long holding times. The sludge is removed on
either a continuous or an intermittent basis, and the effluent (the liquid flowing out) then
undergoes secondary treatment.
228
general ecology of waste treatment, BOD is a measure of the biologically degradable
organic matter in water. BOD is determined by th© amount of oxygen required by
bacteria to metabolize the organic matter. The classic method of measurement is to use
special bottles with airtight stoppers. Each bottle is first filled with the test water or
dilutions of the test water. The water is initially aerated to provide a relatively high level
of dissolved oxygen and is seeded with bacteria if necessary. The filled bottles are then
incubated in the dark for five days at 20°c, and the decrease in dissolved oxygen is
determined by a chemical or electronic testing method. The more oxygen that is used
up as the bacteria degrade the organic matter in ,the sample, the greater the BOD *
which is usually expressed in milligrams of oxygen per liter of water. The amount of
oxygen that normally can be dissolved in Water is only about 10 mg/liter. Typical BOD
values of waste water may be twenty times this amount. If this waste water enters a
lake, for example, bacteria in the lake begin to consume the organic matter responsible
for the high BOD, rapidly depleting the oxygen in the lake water.
Secondary Treatment
After primary treatment, the great part of the BOD remaining in the sevvagé is in
the form of dissolved organic matter. Secondary treatment, which is primarily biological,
is designed to remove most of this organic matter and reduce the BOD. In this process,
the sewage undergoes strong aeration to encourage the growth of aerobic baòteria and
other microorganisms that oxidize the dissolved organic matter to carbon dioxide and
water. Two commonly used methods of secondary treatment are activated sludge
systems and trickling filters.
In the aeration tanks of the activated sludge system, air or pure oxygen is added
to the effluent from primary treatment. The sludge in the effluent contains large numbers
of metabolizing bacteria, together with yeasts, molds, and protozoans. An especially
important ingredient of the sludge are species of 2oog!oenc= bacteria, which form
flocculent masses (floe) in the aeration tanks. The activity of these aerobic
microorganisms oxidizes much of the effluent's organic matter into carbon dioxide and
water. When the aeration phase is completed, the floe (secondary sludge) is allowed to
settle to the bottom, just as the primary sludge settles in primary treatment.
Soluble organic matter in the sewage is adsorbed onto the floe and is incorporated
into microorganisms in the floe. As the floe settles out, this organic matter is removed
with the floe and is subsequently treated in an anaerobic sludge digester. More organic
matter is probably removed by this procsss than by the relatively short-tậĩtni iậộrpbic
oxidation.
Most of the settled sludge is removed from the digester; some of the sludge is
'229
recycled to the activated sludge tanks as a starter culture for the next sewage batch.
The effluent water is sent on for final treatment. Occasionally, when aeration is stopped,
the sludge will float rather than settle out; this phenomenon is called bulking. When this
happens, the organic matter in the floe flows out with the discharged effluent and often
causes serious problems of local pollution. A considerable amount of research has
been devoted to the causes of bulking and its possible prevention. It is apparently
caused by the growth of filamentous bacteria of various types; the sheathed bacterium
Sphaerotiius natans is often mentioned as the primary offender. Activated sludge
systems are quite efficient: they remove from 75% to 95% of the BOD from sewage.
Aerate /’e ie re it/ Làm thông khí, sục không khí vào
Degradable /d l'g re id e ib l/ Có khả năng làm suy biến, làm thoái hóa, có thể
phân hủy được
Degrade /d l'g re id / Làm suy biến, làm phân hủy, làm rã ra, suy biến,
230
Deplete Tháo hết ra, làm rỗng không, làm suy yểu, làm
/d i’pli:t/
kiệt sức
Devote /diVeuư Hiến dâng, dành hểt cho
Drain /drein/ ống đẫn nước, rãnh, mương, máng, tháo nước,
tiêu nước
Ecology /Ì:'k3l0d3i/ Sinh thái học
Effluent /'efluent/ Nhánh, dòng nhảnh, sông nhánh, phát ra, tuôn
ra
Encourage / m 'k A r i d y Khuyến khích, cổ vũ, động viên
Household /’haushauld/ Hộ, những người sống trong cùng một ngôi nhà,
trong gia đình
Incorporate Kết hợp chặt chẽ, hợp nhát, hợp thành tổ chức
/in 'lo :p 8 re it/
231
Intensify /in 'te n s ifa i/ Làm tăng cường, làm sâu sắc thêm, làm mãnh
liệt
Stopper Nút chai, vặn chặt lại, nút lại, đỏng lại bằng nút
/’stDpa(r)/
232
Stream /strrm / Dòng suối, chiều nước chảy, chảy, chuyển động
như một dòng nước, làm cháy ra, làm tuôn ra
Subsequently /'sAbsikwontli/ Rồi thì, sau đó
Wash / wd/ / Sự tắm rửa, lớp tráng, lớp phủ bề mặt, rửa, giặt,
thấm đẫm, lảm ưởt, bị nưởc xói lờ
B. Grammars
Liên kết này thường đùng để nhấn mạnh chủ ngữ. "Theré /s" dùng fcho danh từ số
ít; "There are" dùng cho danh từ số nhịều. Dùng đẻ chỉ có hoặc không có cái gì trong
một vị trí, một thời gian nhất định .
Bên cạnh be", "there" còn được dùng với một số động từ: to exist, to come,
to live...
- There exist many ways how to prepare it.
c . E xe rcise s
d. What is BOD ?
e. Why does the sewage have to carry out secondary treatment after primary
treatment?
b. Nhièu thành phổ trong nước ta chỉ cỏ những hộ ỉhổng xử lý nưởc thải đơn giản
hoặc thậm chí chưa có.
c. Đưởc xừ lý đầu tiên là cho lắng các hạt lơ lửng lởn trong các bề lắng.
d. BOD là số đo khả năng oxy hóa sinh học của các chấỉ hữu cơ có trong
nước thải.
e. Bùn hoạt tính chứa các vi sinh vật phân hủy có hiệu quả ỉừ 75 - 95% chất hữu
cơ có trong nước thải.
3. Dịch ra tiếng Anh (chú ỷ các cụm từ there there are...,ỉhức bị động...)
a. Lần tới, giảo sư Black sẽ giảng về sản xuất axit glutamic
b. Giáo SƯ Milla đâ điều khiển cuộc họp về các chất nhân ỉạo.
c. Quà thật tối rất ngạc nhiên khi biết anh ta đâ học ỉập ờ nước ngoài.
4. Hăy đọc hiệu các nguyện tố sau theo bảng tuần hoàn dưới đây:
Biy c , Cl, Cr, Co, F, Au, H, I, Fe, Pb, Mg, Hgt N, o , K, Ra, Si, Na, s , Sn, w , Zn.
234
TABLE OF ELEMENTS
235
Er erbium /a-.bism/ Pd palladium /pe'leidjam/
236
References
1. Ajay Kr. Gupta (2002), Modem Technology o f Milk Processing & Dairy Products,
NIIR Board of Dairy Tẹchnologlsts. NIIR. INDIA
2. Dietrich Knorr and Coordinators (2002). Food biotechnology, Printed in the United
State of America
5. Haroid M. Broderick (1987). The Practical Brewer. A Manual for Brewing Industry,
Master Brewers Association of Americas-Madison, Wisconsin 53705,
6. Lillian Hoangland Meyer (1987), Food Chemistry, CBS publishers & Distributors
7. L.R. Verma and V.K. Joshi ( 2000), Post harvest Technology o f Fruits and
Vegetables. Imdus Publishing Company. Baba Barka Nath Printer, NewDelhi,
India
237
16. UNIFEM (1987), Oil extraction, 1st food cycle technology source book The United
Nations Development Fund for Women, New York, NY 10017 USA, Printed by
photosystem, s.r.1 in Rome, Italy
17. UNIFEM (1989), Root Crop Processing, 5th food cycle technology source book.
New York, NY 10017 USA, printed by photosystem, s.r.1 in Rome, Italy
18. UNIFEM (1989), Fruit and Vegetable Processing, 2nd food cycle technology, New
York, NY 10017 USA, Printed by photosystem, s.r.1 in Rome, Italy
19. UNIFEM (1988), Cereal Processing. 3rd food cycle technology source book. New
York, NY 10017 USA, printed by photosystem, s.r.1 in Rome, Italy
238
Giáo t r ìn h
TIẾNG ANH CHUYÊN NGÀNH
CÔNG NGHỆ THựC PHAM
THE LANGUAGE OF TECHNO-F JO D
PROCESSING IN ENGLISH
Biên tập:
ĐẬU ĐÌNH CUNG
Thiết kế và vẽ bìa:
BÙI DŨNG THẮNG
In 500 cuốn, khổ 19x26,5 cm tại Công ty cổ phần Hoa Sách. Đăng ký KHXB số:
40-86/LĐ ngày 18 tháng 6 năm 2010. Quyết định xuất bản số: 525 do giám đốc NXB
Lao động cấp ngày 18 tháng 6 nãm 2010.
In xong nộp lưu chiểu quý III năm 2010.