saccharide

简明释义

英[ˈsækəˌraɪd]美[ˈsækəˌraɪd]

n. 糖；糖类

英英释义

单词用法

同义词

反义词

例句

1.With temperature increasing, the metabolism ratio of protein decreased, while the metabolism ratio of fat or saccharide increased.

随着温度的升高，？鱼幼鱼的蛋白质代谢比率降低，而脂肪和碳水化合物的代谢比率增大。

2.The degree of soy protein isolate (SPI) -saccharide graft reaction heated by electricity in the atmospheric pressure and microwave radiation were studied.

采用常压电加热与微波辐射加热两种方式对大豆分离蛋白(SPI) -糖接枝反应程度的影响进行了研究。

3.The recent progress in the studies of saccharide - metal complex is reviewed . especially their synthesis based on saccharide ligand and application is described.

综述了近年来糖金属配合物的最新研究进展，重点从糖基配体的角度介绍了各类糖金属配合物的合成与应用研究。

4.The effects of major nutrients including protein, amino acid, saccharide, fat, mineral and vitamin on the immunity and health status in early-weaned piglets were reviewed.

本文阐述了饲料中主要营养物质(蛋白质、氨基酸、糖类、脂肪、矿物质和维生素)对早期断奶仔猪免疫功能和健康的影响。

5.Compared with traditional yeast, zymomonas mobilis has the advantages such as rapid fermentation and high use rate of saccharide etc.

运动发酵单孢菌与传统酵母相比具有发酵速率快、糖利用率高等优点，但发酵底物范围窄。

6.Conclusion: Off-line coupling TLC ESI-MS can simply and rapidly provide qualitative examination of saccharide spots in TLC chromatogram of Traditional Chinese Medicine.

结论：TLCESI - MS离线联用方法能快速简便地对中药TLC图谱中糖类斑点进行定性。

7.The reactions of saccharide with Anthron and phenol_sulphate acid are used to analyze saccharide content. The content of protein in the products is determined by Coomassie Brilliant Blue method.

用蒽酮比色法和酚硫酸法测定产品糖含量，考马斯亮蓝法测定蛋白质含量。

8.Objective:To determined the contents of neutral saccharide and uronic acid in polysaccharide of Ganoderma applanatum.

目的：测定树舌多糖中中性糖及糖醛酸的含量。

9.Modification of saccharide could increase its function and application range.

糖类化合物改性能够增加糖类物质的功能和应用范围。

10.Glucose is a simple saccharide, which is essential for energy production in the body.

葡萄糖是一种简单的糖类，对身体的能量产生至关重要。

11.Many fruits contain high levels of saccharides that provide natural sweetness.

许多水果含有高水平的糖类，提供天然的甜味。

12.Complex saccharides like starch are found in grains and vegetables.

复杂的糖类如淀粉存在于谷物和蔬菜中。

13.When studying nutrition, it's important to understand the role of saccharides in our diet.

在研究营养时，了解糖类在我们饮食中的作用是很重要的。

14.Some bacteria can break down complex saccharides into simpler sugars.

一些细菌可以将复杂的糖类分解为更简单的糖。

作文

In the realm of biochemistry, understanding the structure and function of various compounds is crucial. One such important class of compounds is known as saccharides (糖类). These organic molecules are primarily composed of carbon, hydrogen, and oxygen, and they play a vital role in our daily lives, especially in nutrition and energy metabolism. Saccharides can be classified into three main categories: monosaccharides, disaccharides, and polysaccharides. Each type has unique characteristics and functions that contribute to their significance in biological processes. Monosaccharides, often referred to as simple sugars, are the most basic form of saccharides. They consist of single sugar molecules, such as glucose, fructose, and galactose. These sugars are quickly absorbed by the body and serve as immediate energy sources for cellular activities. For instance, glucose is a primary fuel for the brain and muscles, making it essential for maintaining energy levels during physical activity. The sweet taste of fruits is largely due to the presence of monosaccharides like fructose, which is why they are often recommended as healthy snacks. Disaccharides are formed when two monosaccharide molecules bond together through a glycosidic linkage. Common examples of disaccharides include sucrose (table sugar), lactose (found in milk), and maltose (found in malted foods). When consumed, disaccharides are broken down into their constituent monosaccharides by enzymes in the digestive system. This process allows the body to utilize the individual sugars for energy. For example, lactose is broken down into glucose and galactose, which can then be absorbed into the bloodstream. Understanding how disaccharides function is crucial for those who are lactose intolerant, as they lack the enzyme lactase needed to digest lactose properly. Polysaccharides are complex carbohydrates that consist of long chains of monosaccharide units. They can be branched or unbranched, and their structures determine their functions in living organisms. Starch and glycogen are two well-known polysaccharides that serve as energy storage forms in plants and animals, respectively. Cellulose, another polysaccharide, is a major component of plant cell walls and provides structural support. While humans cannot digest cellulose, it is important for digestive health as it acts as dietary fiber, promoting regular bowel movements and preventing constipation. The significance of saccharides extends beyond mere energy provision. They also play crucial roles in cellular recognition and signaling processes. For instance, glycoproteins and glycolipids, which are formed by the attachment of saccharides to proteins and lipids, are essential for cell communication and immune responses. These molecules help the body recognize foreign pathogens and initiate appropriate immune reactions, highlighting the importance of saccharides in maintaining health. In conclusion, saccharides are fundamental components of life that serve multiple functions, from providing energy to facilitating cellular interactions. A deeper understanding of these compounds can enhance our knowledge of nutrition, health, and disease prevention. As we continue to explore the complexities of biochemistry, the study of saccharides will remain a vital area of research, influencing fields ranging from food science to medicine. Therefore, it is essential to appreciate the diverse roles that saccharides play in our lives and the intricate ways they contribute to our overall well-being.

在生物化学领域，理解各种化合物的结构和功能至关重要。其中一种重要的化合物类别被称为糖类。这些有机分子主要由碳、氢和氧组成，在我们的日常生活中，尤其是在营养和能量代谢方面，发挥着重要作用。糖类可以分为三大类：单糖、双糖和多糖。每种类型都有独特的特征和功能，这些特征和功能使它们在生物过程中具有重要意义。 单糖，通常被称为简单糖，是最基本的糖类形式。它们由单一的糖分子组成，如葡萄糖、果糖和半乳糖。这些糖很快被身体吸收，作为细胞活动的即时能量来源。例如，葡萄糖是大脑和肌肉的主要燃料，因此在体育活动中维持能量水平至关重要。水果的甜味主要源于单糖（如果糖）的存在，这也是它们通常被推荐作为健康零食的原因。 双糖是由两个单糖分子通过糖苷键结合而形成的。常见的双糖包括蔗糖（食糖）、乳糖（牛奶中存在）和麦芽糖（麦芽食品中存在）。食用后，双糖会在消化系统中的酶的作用下分解成其组成的单糖。这一过程使身体能够利用单个糖分子获取能量。例如，乳糖被分解为葡萄糖和半乳糖，然后可以被吸收到血液中。理解双糖的功能对那些乳糖不耐受的人尤为重要，因为他们缺乏消化乳糖所需的酶——乳糖酶。 多糖是由长链单糖单位组成的复杂碳水化合物。它们可以是支链或非支链的，其结构决定了它们在生物体中的功能。淀粉和糖原是两种众所周知的多糖，分别作为植物和动物的能量储存形式。纤维素是另一种多糖，是植物细胞壁的主要成分，为植物提供结构支持。虽然人类无法消化纤维素，但它对消化健康非常重要，因为它作为膳食纤维，促进规律的肠道运动并防止便秘。 糖类的重要性不仅限于提供能量。它们还在细胞识别和信号传导过程中发挥着关键作用。例如，糖蛋白和糖脂是由糖类与蛋白质和脂质结合而形成的，它们对于细胞间的通讯和免疫反应至关重要。这些分子帮助身体识别外来病原体并启动适当的免疫反应，突显了糖类在维持健康方面的重要性。 总之，糖类是生命的基本组成部分，具有多种功能，从提供能量到促进细胞相互作用。深入理解这些化合物可以增强我们对营养、健康和疾病预防的认识。随着我们继续探索生物化学的复杂性，糖类的研究将仍然是一个重要的研究领域，影响从食品科学到医学等多个领域。因此，欣赏糖类在我们生活中扮演的多样角色以及它们对我们整体健康的复杂贡献是至关重要的。