Montaigne asked in 社會與文化語言 · 1 decade ago

20點-食品英文(禁用翻譯軟體拿點數喔)-我自己翻譯 請修改

Ash analysis was conducted by the direct ignition method with overnight heating at 525C (Shih et al. 1999).

→ 灰分析由直接燃燒方法進行了以隔夜熱化在525度C (Shih 等1999) 。

Calories were calculated using 4 kcal/g for protein and carbohydrate, and 9 kcal/g for fat. Total carbohydrate was calcu- lated as 100%  % of (protein  fat  moisture  ash).

→ 卡路里被計算了使用4 kcal/g 為蛋白質和碳水化合物, 和9 kcal/g 為油脂。總碳水化合物是100% (蛋白質 ,脂肪, 濕氣 灰) 。

The bulk densities of pancakes were determined by displacement of rapeseeds. Total dietary fiber was analyzed with a kit from Sigma (Sigma Chemical Co.).

→薄煎餅容積密度由油菜籽測定中確定了。總飲食纖維含量用西格馬來分析.

Freeze-dried pancake samples were digested with -amylase, protease and amyloglucosi- dase before precipitation with ethanol.

→冰凍乾燥的薄煎餅樣品有消化酶與澱粉酵素、蛋白脢,和沉澱的乙醇.

The replicate samples were filtered and washed, and then half of the sample residues were analyzed for remaining protein content and half for ash content. Total dietary fiber was determined as the weight of the residue minus weights of protein and ash.

→複製樣品被過濾了和被洗滌了, 並且一半樣品殘留量進行分析,對於剩餘蛋白質含量和一半灰含量。總飲食纖維被確定了作為殘留量的重量減重量蛋白質和灰。

翻的很差,而且前後文不對稱順暢.

這是一段文章,前後文章應該有關聯的敘述

請各位賜教 謝謝喔

3 Answers

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  • 1 decade ago
    Favorite Answer

    Ash這應該灰分才對

    2007-11-29 05:00:12 補充:

    跟我之前回答一樣

    紅色是我翻得 綠色是你翻得

    Ash analysis was conducted by the direct ignition method with overnight heating at 525C (Shih et al. 1999).

    → 灰分析由直接燃燒方法進行了以隔夜熱化在525度C (Shih 等1999) 。

    灰分分析是由在525度C經由燃燒加入方法來(控制或處理)(Shih et al. 1999)

    Calories were calculated using 4 kcal/g for protein and carbohydrate, and 9 kcal/g for fat. Total carbohydrate was calcu- lated as 100% - % of (protein + fat + moisture + ash).

    → 卡路里被計算了使用4 kcal/g 為蛋白質和碳水化合物, 和9 kcal/g 為油脂。總碳水化合物是100% (蛋白質 ,脂肪, 濕氣 灰) 。

    卡路里計算使用4 kcal/g 蛋白質與碳水化合物以及9 kcal/g. (蛋白質 ,脂肪, 濕氣 灰分)100%計算起來為總碳水化合物.

    The bulk densities of pancakes were determined by displacement of rapeseeds. Total dietary fiber was analyzed with a kit from Sigma (Sigma Chemical Co.).

    →薄煎餅容積密度由油菜籽測定中確定了。總飲食纖維含量用西格馬來分析.

    菜籽的移位來自一批煎餅的稠密度作測定. 由Sigma來作技術分析總膳食纖維含量.

    Freeze-dried pancake samples were digested with a-amylase, protease and amyloglucosi- dase before precipitation with ethanol.

    →冰凍乾燥的薄煎餅樣品有消化酶與澱粉酵素、蛋白脢,和沉澱的乙醇.

    冷凍乾燥煎餅樣品在乙醇中分解出澱粉脢,蛋白脢澱粉葡糖苷酶沈澱

    The replicate samples were filtered and washed, and then half of the sample residues were analyzed for remaining protein content and half for ash content. Total dietary fiber was determined as the weight of the residue minus weights of protein and ash.

    →複製樣品被過濾了和被洗滌了, 並且一半樣品殘留量進行分析,對於剩餘蛋白質含量和一半灰含量。總飲食纖維被確定了作為殘留量的重量減重量蛋白質和灰。

    樣品反覆過濾與洗滌並取部份樣品殘餘物對於殘餘蛋白質測定與部份灰分測定分析. 總膳食纖維量為蛋白質與灰分重量減去殘渣重量.

    2007-11-29 05:02:25 補充:

    The bulk densities of pancakes were determined by displacement of rapeseeds

    這段的用菜籽測定來得知膳食纖維量 老實說 我看到原文還是不怎麼了解 你自己小心這段 我翻的也不是很好 只能大致上知道他實驗的內容來作翻譯

    2007-11-29 05:05:32 補充:

    Total dietary fiber was analyzed with a kit from Sigma (Sigma Chemical Co.).

    已知說這是來自於Sigma這位的部份的話 我想這方法是由他規劃實驗的 所以如果是實驗者的名字部份你就可以不必翻出來了

    除非這是用r-射線去作檢測 這也是有可能的

    所以也有可能翻作:用r-射線作為工具來作分析總膳食纖維量

    2007-11-29 05:07:46 補充:

    總之 你翻出來的東西真的很......................慘不忍睹

    自己多翻翻灰分測定相關實驗內容以及步驟

    會比較容易了解些

    記住 我翻譯的不是絕對的正確東西

    不要全部拿去用 不然你被問到內容時一定穩死

    2007-11-29 05:18:30 補充:

    Total carbohydrate was calcu- lated as 100% - % of (protein + fat + moisture + ash).

    (蛋白質 ,脂肪, 濕氣 灰分)100%計算起來為總碳水化合物.

    更改為總碳化合物為100%-(蛋白質+脂肪+水分+灰分+膳食纖維)%

    以下為公式:

    碳水化物(%)= 100 -(蛋白質+脂肪+水分+灰分+膳食纖維)

    差點沒看到那個 100% - % 難怪我覺得翻起來怪怪的

    自己努力啦

    還有其他的你如果要我翻譯的話把問題延長吧

    我一天只能翻一題

    熬夜上班到現在已經頭暈腦脹嚕

    2007-11-29 05:20:42 補充:

    sorry 我自己忘記r-射線要怎麼念嚕 所以不確定那篇是不是這樣子翻唷 自己找點資料吧

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  • FL
    Lv 7
    1 decade ago

    灰份分析是用攝氏525度隔夜加熱的直接燃燒方法進行(Shih 等1999)。熱量是以蛋白質與碳水化合物每公克4千卡、脂肪每公克9千卡計算。總碳水化合物是以所有蛋白質、脂肪、水與總和計算。薄餅的整體密度是用油菜籽的密度來換算的,而總膳食纖維是用西格馬公司的一個套組來進行分析。在以乙醇進行沉澱之前,冰凍乾燥的薄餅樣品先用澱粉酶、蛋白酶以及澱粉糖苷酶進行消化。複製樣品經過過濾洗滌之後,一半樣品用來分析蛋白質殘留量,另一半用來分析灰份含量。總膳食纖維以殘留重量減去蛋白質和灰份的重量計算。

    Source(s): 自己
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  • 1 decade ago

    Ash analysis was conducted by the direct ignition method with overnight heating at 525C (Shih et al. 1999).

    → 灰的分析在攝氏525度由直接燃燒且放置隔夜的方式進行 (Shih 等1999) 。

    Calories were calculated using 4 kcal/g for protein and carbohydrate, and 9 kcal/g for fat. Total carbohydrate was calcu- lated as 100%  % of (protein  fat  moisture  ash).

    → 卡路里被計算的方式:使用4 kcal/g來計算蛋白質和碳水化合物,9 kcal/g 計算油脂。總碳水化合物以100% 記 (百分比為 蛋白質 ,脂肪, 濕氣, 灰) 。

    The bulk densities of pancakes were determined by displacement of rapeseeds. Total dietary fiber was analyzed with a kit from Sigma (Sigma Chemical Co.).

    →鬆餅的容積密度由油菜籽分離測定中決定的。總飲食纖維含量用Sigma儀器來分析.

    Freeze-dried pancake samples were digested with -amylase, protease and amyloglucosi- dase before precipitation with ethanol.

    →冰凍乾燥的薄煎餅樣品先和酶與澱粉酵素、蛋白脢混合才和乙醇進行沉澱反應.

    The replicate samples were filtered and washed, and then half of the sample residues were analyzed for remaining protein content and half for ash content. Total dietary fiber was determined as the weight of the residue minus weights of protein and ash.

    →複製樣品經由過濾和洗滌, 其中一半的樣品殘留物將針對剩餘蛋白質含量進行分析;另一半則是針對灰含量。總飲食纖維被定為殘留物的重量減去蛋白質和灰的重量。

    稍微改了一點

    希望有幫到忙 :D

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