saccharose

简明释义

英[ˈsækəˌrəʊz]美[ˈsækəˌroʊs]

n. [食品] 蔗糖

英英释义

单词用法

同义词

反义词

例句

1.Along with two other factors of saccharose and fluoride, the change of amino acids contents was observed, which would help to discover the association between amino acid and caries susceptibility.

并加入蔗糖和氟化物两个外在因素，观察菌斑中细菌代谢引起的氨基酸含量的变化，进一步探讨氨基酸与龋易感性的关系。

2.Effect of ethanol concentration on the soil invertase activity and effect of different substrate (saccharose) concentrations on the relationship between invertase activity and ethanol were studied.

研究了不同浓度乙醇对土壤转化酶活性的影响以及不同底物(蔗糖)浓度对乙醇与转化酶活性关系的影响。

3.The extracts, saccharose and salt have synergistic antimicrobial effect.

芦荟提取物与蔗糖、食盐存在协同抑菌作用。

4.Some common food additive was not influenced to stability, with the exception of saccharose.

大多数食品添加剂对色素稳定性影响不大，但蔗糖对稳定性有影响。

5.Effect of ethanol concentration on the soil invertase activity and effect of different substrate (saccharose) concentrations on the relationship between invertase activity and ethanol were studied.

研究了不同浓度乙醇对土壤转化酶活性的影响以及不同底物(蔗糖)浓度对乙醇与转化酶活性关系的影响。

6.There were different effects of the saccharose on the mold and bacterial growth.

此外，无论蔗糖添加量多少均会促进霉菌和酵母的生长。

7.The best carbon source for Agroeybe chaxingu is amidulin, followed with saccharose, dextrose;

结果表明，茶树菇菌丝生长的最适碳源是可溶性淀粉，其次是蔗糖、葡萄糖；

8.Plants produce saccharose during photosynthesis, which they use as an energy source.

植物在光合作用过程中产生saccharose（蔗糖），作为能量来源。

9.The fermentation process in brewing beer converts saccharose into alcohol and carbon dioxide.

酿造啤酒的发酵过程将saccharose（蔗糖）转化为酒精和二氧化碳。

10.In the laboratory, we often measure the concentration of saccharose in solutions for various experiments.

在实验室中，我们经常测量溶液中saccharose（蔗糖）的浓度以进行各种实验。

11.Some fruits contain high levels of saccharose, contributing to their sweetness.

一些水果含有高水平的saccharose（蔗糖），使它们变得甜美。

12.The sweet taste of table sugar comes from saccharose, which is a common disaccharide.

食糖的甜味来自于saccharose（蔗糖），这是一种常见的二糖。

作文

In our daily lives, we often encounter various types of sugars, but one of the most common forms is saccharose. 蔗糖 is a disaccharide composed of glucose and fructose, and it is primarily found in plants. This sugar plays a significant role not only in our diets but also in various industrial applications. Understanding saccharose and its properties can help us make informed choices about our nutrition and health.The primary source of saccharose is sugarcane and sugar beets, which are cultivated in many parts of the world. When these plants are processed, saccharose is extracted and refined into granulated sugar, which is commonly used in cooking and baking. Its sweetness makes it a popular choice for enhancing the flavor of foods and beverages. However, the consumption of saccharose has raised concerns regarding health issues such as obesity, diabetes, and dental problems.One of the reasons why saccharose is so prevalent in our diets is its ability to provide quick energy. When consumed, it is rapidly broken down by the body into glucose, which is then utilized by our cells for energy. This quick energy release can be beneficial during intense physical activities or when we need an immediate boost. However, excessive intake of saccharose can lead to energy spikes followed by crashes, which may result in fatigue and cravings for more sugar.Moreover, saccharose is not only important for its energy-providing qualities but also for its role in food preservation and texture enhancement. In the food industry, saccharose acts as a preservative due to its ability to inhibit the growth of microorganisms. It also contributes to the texture and mouthfeel of products like jams, jellies, and baked goods. Thus, the versatility of saccharose makes it a valuable ingredient in many recipes.Despite its benefits, it is essential to consume saccharose in moderation. The World Health Organization recommends limiting free sugars to less than 10% of total energy intake. This guideline aims to reduce the risk of chronic diseases associated with high sugar consumption. Many people are now opting for natural sweeteners or alternatives to saccharose, such as honey, agave syrup, or artificial sweeteners, to maintain a balanced diet without sacrificing sweetness.In conclusion, saccharose is a widely recognized form of sugar that plays a crucial role in our diets and food production. While it provides energy and enhances flavors, it is vital to be aware of the potential health risks associated with excessive consumption. By understanding the nature of saccharose and making conscious dietary choices, we can enjoy its benefits while minimizing adverse health effects. As we continue to learn more about nutrition and health, being mindful of our sugar intake will help us lead healthier lives.

在我们的日常生活中，我们经常遇到各种类型的糖，但最常见的一种形式是蔗糖。saccharose是一种由葡萄糖和果糖组成的二糖，主要存在于植物中。这种糖不仅在我们的饮食中扮演着重要角色，还在各种工业应用中发挥着作用。理解saccharose及其特性可以帮助我们做出明智的营养和健康选择。saccharose的主要来源是甘蔗和甜菜，这些植物在世界许多地方都有种植。当这些植物经过加工时，saccharose被提取并精炼成颗粒糖，通常用于烹饪和烘焙。它的甜味使其成为增强食品和饮料风味的热门选择。然而，消费saccharose引发了关于健康问题的担忧，例如肥胖、糖尿病和牙齿问题。saccharose如此普遍出现在我们饮食中的一个原因是它能够提供快速能量。当摄入时，身体会迅速将其分解为葡萄糖，然后被我们的细胞利用以获取能量。这种快速的能量释放在剧烈的身体活动中或当我们需要立即提神时非常有益。然而，过量摄入saccharose可能导致能量的急剧上升后随之而来的下降，这可能导致疲劳和对更多糖的渴望。此外，saccharose不仅因其提供能量的特点而重要，还因其在食品保存和质感增强中的作用。在食品工业中，saccharose由于其抑制微生物生长的能力而作为防腐剂。它还对果酱、果冻和烘焙产品等产品的质地和口感作出贡献。因此，saccharose的多功能性使其成为许多食谱中宝贵的成分。尽管有其好处，但适度消费saccharose至关重要。世界卫生组织建议将自由糖的摄入量限制在总能量摄入的10%以下。该指南旨在降低与高糖消费相关的慢性疾病风险。许多人现在选择天然甜味剂或替代品来维持均衡饮食，而不牺牲甜味，如蜂蜜、龙舌兰糖浆或人造甜味剂。总之，saccharose是一种广为人知的糖，扮演着我们饮食和食品生产中的关键角色。虽然它提供能量并增强风味，但了解过量消费可能带来的健康风险至关重要。通过理解saccharose的性质并做出有意识的饮食选择，我们可以享受其好处，同时将不良健康影响降到最低。随着我们继续学习营养和健康，关注我们的糖摄入量将帮助我们过上更健康的生活。