《生物技术专业英语（高等职业教育“十三五”规划教材）》
作者：
汤卫华 陈珊
出版日期：
2017-06-01
字数：
321000
开本：
特16
页数：
252
分类：
生物
ISBN：
978-7-5184-1360-7
定价：
￥40.00
官网优惠价格：
￥32
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内容简介
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图书目录
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. Wh……Unit 1 Chemical Basic Knowledge
Chapter 1 Atoms and Molecules
1. Elements and compounds
2. Chemical reactions and physical changes
3. Atoms and molecules
Chapter 2 Organic Compounds
1. What is an organic compound?
2. Kinds of organic compounds
3. The saturated hydrocarbons, or Alkanes
4. Structure
Unit 2 Biochemistry
Chapter 1 Chemical Elements of Life
1. The origin of life
2. The chemical elements of life
Chapter 2 Biomolecules: Carbohydrates, Lipids and Protein
1. Many important macromolecules are polymers
2. Carbohydrates
3. Lipids
4. Protein
5. Nucleic acid
Chapter 3 Glycolysis
1. Glycolysis pathway in many organisms
2. The citric acid cycle
Chapter 4 Diabetes and Human Health
1. What is diabetes mellitus?
2. What causes diabetes?
3. Diabetes diagnosis
4. Regulation of glucose transporter translocator in health and diabetes
Unit 3 Microbiology
Chapter 1 Introduction of Microbiology
1. The discovery of microorganisms
2. The relationship between microorganisms and diseases
3. The development of techniques for studying microbial pathogens
4. Members of the microbial world
Chapter 2 Microorganism and Culture Media
1. The common nutrient requirements
2. Nutritional types of microorganisms
3. Uptake of nutrients by the cell
4. Culture media
Chapter 3 Microbial Growth
1. The Growth curve
2. The Continuous culture of microorganisms
Chapter 4 Recent Developments in the Production of Valuable Microbial Products
Unit 4 Fermentation Engineering
Chapter 1 Fermentation Microbiology and Biotechnology
1. The nature of fermentation
2. Chemical and biological engineering
Chapter 2 Strain Screen
1. Selection and screening
2. Mutagenesis
Chapter 3 Fermentation Medium
1. Fermentation medium
2. Growth medium
Chapter 4 Fermentation Engineering
1. Fermenters
2. Other fermenter design and ancillary equipment
Chapter 5 Production of Antibiotics
1. Antibiotics
2. Penicillins
Unit 5 Enzyme
Chapter 1 The Biological Catalysts of Life
1. Introduction
2. Classi.cation and nomenclature of enzyme
3. Enzyme applications
Chapter 2 Enzyme Production
1. Summary
2. Enzyme sources
3. Strain development
4. Growth requirements of microorganisms
5. Fermentation
6. Regulations during enzyme production
Chapter 3 Immobilized Enzyme Technology
1. Immobilization techniques
2. Bene.ts and characteristics
Unit 6 Production of Dosage Forms
Chapter 1 Introduction to Drugs
1. What is a drug?
2. Drug bioavailability
Chapter 2 Oral Preparation
1. Dosage forms application
2. Absorption
Chapter 3 Parenteral Administration
1. Introduction
2. Routes of parenteral administration
3. The preparation of parenteral products
Chapter 4 Drug for External Use
1. Epicutaneous route
2. Ocular, otic, and nasal routes
Unit 7 Good Manufacturing Practice for Drugs
Chapter 1 Process Validation：General Principles and Practics
1. General considerations for process validation
2. Stage 1——process design
3. Stage 2——process quali.cation
4. Stage 3——continued process veri.cation
Chapter 2 Non-Penicillin β-Lactam Drugs: A CGMP Framework for Preventing Cross-Contamination
1. Regulatory framework
2. β-lactam antibiotics
3. β-lactamase inhibitors
4. β-lactam intermediates and derivatives
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