saccharides

简明释义

英[ˈsæk.ə.raɪdz]美[ˈsæk.əˌraɪdz]

n. [有化]糖类（saccharide 的复数）

英英释义

单词用法

同义词

反义词

例句

1.This study covered the change of the mechanical properties of the starch gel due to the addition of saccharides, inorganic salts, acids or bases and monoglyceride before the starch gel was formed.

淀粉凝胶的力学性能因糖、无机盐、酸碱、单甘酯等的加入用来改善食品风味和口感的物质而发生变化。

2.This study covered the change of the mechanical properties of the starch gel due to the addition of saccharides, inorganic salts, acids or bases and monoglyceride before the starch gel was formed.

淀粉凝胶的力学性能因糖、无机盐、酸碱、单甘酯等的加入用来改善食品风味和口感的物质而发生变化。

3.External factors such as pollinators, fungal infection, mechanical damage, horticultural measures, light, temperature, water, mineral ions, and saccharides influence flower color.

传粉者、真菌侵染、机械损伤、园艺措施、光、温度、水分、矿质营养和糖等是影响花色的外部因素。

4.Method: The contents of reducing saccharides, water-soluble saccharides and poly saccharides in Huangqi and its processed products were determined with phenol-H2SO4 method.

方法：用硫酸-苯酚法测定了黄芪及其炮制品还原性糖、水溶性糖和多糖的含量。

5.Results:The contents of saccharides in the alcohol broiled product were higher than those in the crude drug.

结果：酒炒当归中上述糖类高于生当归，而其余炮制品中糖类的含量均低于生当归。

6.Experimental rats were fed with the grouped saccharides for assessment of blood sugar level.

采用大鼠进行动物实验，糖浆灌胃后检测血糖水平。

7.All above lay a solid chemical foundation for further research in saccharides in our group.

以上所有工作为我们课题小组在糖化学方面的研究奠定了基础。

8.Objective: To explore the effect of processing on the contents of saccharides in Danggui.

目的：探讨炮制对当归药材中糖含量影响。

9.To investigate the effects of several saccharides on the stability of immobilized lipase.

探讨脂肪酶在固定化过程中，几种糖类物质对酶活的保护作用。

10.Carbon dioxide sources include carbohydrates, e. g. molasses, saccharides, and glucose.

二氧化碳的来源包括碳水化合物，大肠杆菌克糖蜜，糖和葡萄糖。

11.Fruits are rich in saccharides, which provide a quick source of energy.

水果富含糖类，能迅速提供能量。

12.The human body breaks down saccharides into glucose during digestion.

人体在消化过程中将糖类分解为葡萄糖。

13.Complex saccharides found in whole grains can help regulate blood sugar levels.

全谷物中的复杂糖类有助于调节血糖水平。

14.Some athletes consume simple saccharides before a competition for a quick energy boost.

一些运动员在比赛前摄入简单的糖类以快速提升能量。

15.Dietary fiber is a type of complex saccharides that aids in digestion.

膳食纤维是一种复杂的糖类，有助于消化。

作文

Saccharides, or carbohydrates, are one of the fundamental building blocks of life. They play a crucial role in various biological processes and are essential for the energy needs of living organisms. In the realm of nutrition, saccharides are often categorized into three main groups: monosaccharides, disaccharides, and polysaccharides. Each type has its unique structure and function within biological systems. Monosaccharides are the simplest form of saccharides. They consist of single sugar molecules, such as glucose and fructose. These sugars are easily absorbed by the body and provide a quick source of energy. For instance, when we consume fruits, we are primarily ingesting monosaccharides that our bodies can readily use. The immediate energy provided by these simple sugars is vital for our daily activities, especially for athletes and individuals engaged in intense physical exercise. Disaccharides, on the other hand, are formed by the combination of two monosaccharide molecules. Common examples include sucrose (table sugar) and lactose (found in milk). Disaccharides must be broken down into their monosaccharide components before they can be utilized by the body. This breakdown process is facilitated by enzymes in our digestive system. Understanding the difference between monosaccharides and disaccharides is important for managing dietary intake, especially for individuals with lactose intolerance, who may have difficulty digesting lactose. Polysaccharides are complex carbohydrates made up of long chains of monosaccharide units. They serve multiple functions in living organisms, including energy storage and structural support. Starch and glycogen are two well-known polysaccharides that store energy in plants and animals, respectively. Cellulose, another type of polysaccharide, provides structural integrity to plant cell walls. While humans cannot digest cellulose, it plays an essential role in maintaining digestive health by acting as dietary fiber. In addition to their nutritional importance, saccharides also contribute to various biochemical processes. For example, they are involved in cellular signaling and recognition. Glycoproteins, which are proteins with attached saccharides, play a significant role in immune responses and cell communication. This highlights the diverse functions of saccharides beyond just providing energy. Moreover, the consumption of saccharides should be balanced. While they are necessary for energy, excessive intake, particularly of refined sugars, can lead to health issues such as obesity, diabetes, and heart disease. It is essential to focus on whole food sources of saccharides, such as fruits, vegetables, and whole grains, which provide not only energy but also vitamins, minerals, and fiber. In conclusion, understanding saccharides is vital for appreciating their role in our diet and overall health. From providing energy to supporting complex biological functions, saccharides are indispensable to life. By making informed choices about the types and amounts of saccharides we consume, we can promote better health and well-being. Therefore, incorporating a variety of foods rich in saccharides into our diet is essential for maintaining a balanced and healthy lifestyle. The key is to choose natural sources of saccharides over processed ones, ensuring that we reap the maximum benefits from these essential nutrients.

糖类，或称为碳水化合物，是生命的基本构建块之一。它们在各种生物过程中发挥着至关重要的作用，并且对生物体的能量需求至关重要。在营养学领域，糖类通常分为三大类：单糖、双糖和多糖。每种类型在生物系统中都有其独特的结构和功能。 单糖是最简单形式的糖类。它们由单个糖分子组成，如葡萄糖和果糖。这些糖被身体轻易吸收，提供快速的能量来源。例如，当我们食用水果时，我们主要摄入的是单糖，这些糖可以被我们的身体立即利用。单糖提供的即时能量对于我们的日常活动至关重要，尤其是对于运动员和进行剧烈身体锻炼的人。 另一方面，双糖是由两个单糖分子结合而成的。常见的例子包括蔗糖（食糖）和乳糖（存在于牛奶中）。双糖必须在被身体利用之前被分解为其单糖成分。这个分解过程是由我们消化系统中的酶促进的。理解单糖和双糖之间的区别对于管理饮食摄入尤其重要，特别是对于那些对乳糖不耐受的人，他们可能会难以消化乳糖。 多糖是由长链单糖单位组成的复杂碳水化合物。它们在生物体中发挥多种功能，包括能量储存和结构支持。淀粉和糖原是两种著名的多糖，分别在植物和动物中储存能量。纤维素是另一种多糖，为植物细胞壁提供结构完整性。虽然人类无法消化纤维素，但它在维持消化健康方面发挥着重要作用，因为它作为膳食纤维。 除了营养重要性外，糖类还参与各种生化过程。例如，它们涉及细胞信号传递和识别。糖蛋白是附有糖类的蛋白质，在免疫反应和细胞通讯中发挥着重要作用。这突显了糖类在提供能量之外的多种功能。 此外，糖类的摄入应保持平衡。虽然它们对能量是必要的，但过量摄入，特别是精制糖，可能导致肥胖、糖尿病和心脏病等健康问题。关注全食物来源的糖类，如水果、蔬菜和全谷物，不仅提供能量，还提供维生素、矿物质和纤维是至关重要的。 总之，理解糖类对于欣赏它们在我们饮食和整体健康中的作用至关重要。从提供能量到支持复杂的生物功能，糖类对生命来说是不可或缺的。通过对我们摄入的糖类类型和数量做出明智的选择，我们可以促进更好的健康和福祉。因此，将丰富的糖类食品纳入我们的饮食，对于维持均衡和健康的生活方式至关重要。关键是选择天然来源的糖类，而不是加工过的糖类，以确保我们从这些必需营养素中获得最大的好处。