內容大鋼
《普通高等學校高等職業教育專科(專業)目錄(2015年)》是高等職業教育的基本指導性文件,是高校設置與調整高職專業、實施人才培養、組織招生、指導就業的基本依據。湯衛華、陳珊主編的《生物技術專業英語(高等職業教育十三五規劃教材)》以該目錄的專業劃分和調整為基礎,以高職教育專業理論「必需、夠用」為原則,在深度上考慮到高職學生的掌握程度,以淺顯易懂為主。目前,適用於高職高專層次的同類教材非常少,而本科教材較多。本教材的優勢是遵循高職學生的認知程度,在難度上降低,增強其適用性。另外,80%的參考資料選自5年內出版的書籍或期刊,以提升課本的時效性和前沿性。
《生物技術專業英語(高等職業教育十三五規劃教材)》可作為食品生物技術、藥品生物技術等高職高專專業和應用型本科的專業英語教材或參考用書。
目錄
Unit 1 Chemical Basic Knowledge
Chapter 1 Atoms and Molecules
1.Elements and compounds
2.Chemical reactions and physical changes
3.Atoms and molecules
Chapter 2 Organic Compounds
1.What is an organic compound?
2.Kinds of organic compounds
3.The saturated hydrocarbons, or alkanes
4.Structure
Unit 2 Biochemistry
Chapter 1 Chemical Elements of Life
1.The origin of life
2.The chemical elements of life
Chapter 2 Biomolecules: Carbohydrates, Lipids and Protein
1.Many important macromolecules are polymers
2.Carbohydrates
3.Lipids
4.Protein
Chapter 3 Glycolysis
1.Glycolysis pathway in many organisms
2.The citric acid cycle
Chapter 4 Diabetes and Human Health
1.What is diabetes mellitus?
2.What causes diabetes?
3.Diabetes diagnosis
4.Regulation of glucose transporter translocator in health and diabetes
Unit 3 Microbiology
Chapter 1 Introduction of Microbiology
1.The discovery of microorganisms
2.The relationship between microorganisms and diseases
3.The development of techniques for studying microbial pathogens
4.Members of the microbial world
Chapter 2 Microorganism and Culture Media
1.The common nutrient requirements
2.Nutritional types of microorganisms
3.Uptake of nutrients by the cell
4.Culture media
Chapter 3 Microbial Growth
1.The growth curve
2.The continuous culture of microorganisms
Chapter 4 Recent Developments in the Production of Valuable Microbial Products
Unit 4 Fermentation Engineering
Chapter 1 Fermentation Microbiology and Biotechnology
1.The nature of fermentation
2 Chemical and biological engineering
Chapter 2 Strain Screen
1.Selection and screening
2.Mutagenesis
Chapter 3 Fermentation Medium
1.Fermentation medium
2.Growth medium
Chapter 4 Fermenters
1.Fermenter
2.Other fermenter design and ancillary equipment
Chapter 5 Production of Antibiotics
1.Antibiotics
2.Penicillins
Unit 5 Enzyme
Chapter 1 The Biological Catalysts of Life
1.Introduction
2.Classification and nomenclature of enzyme
3.Enzyme applications
Chapter 2 Enzyme Production
1.Summary
2.Enzyme sources
3.Strain development
4.Growth requirements of microorganisms
5.Fermentation
6.Regulations during enzyme production
Chapter 3 Immobilized Enzyme Technology
1.Immobilization techniques
2.Benefits and characteristics
Unit 6 Production of Dosage Forms
Chapter 1 Introduction to Drugs
1.What is a drug
2.Drug bioavailability
Chapter 2 Oral Preparation
1.Dosage forms application
2.Absorption
Chapter 3 Parenteral Administration
1.Introduction
2.Routes ofparenteral administration
3.The preparation ofparenteral products
Chapter 4 Drug for External Use
1.Epicutaneous route
2.Ocular, otic, and nasal routes
Unit 7 Good Manufacturing Practice for Drugs
Chapter 1 Process Validation: General Principles and Practices
1.General considerations for process validation
2.Stage 1——process design
3.Stage 2——process qualification
4.Stage 3——continued process verification
Chapter 2 Non-Penicillin β-Lactam Drugs: A CGMP Framework for Preventing Cross-Contamination
1.Regulatory framework
2.β-lactam antibiotics
3.β-lactamase inhibitors
4.β-lactam intermediates and derivatives