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"药学英语"的详细介绍……
内容提要
本书是由全国普通医药中专教材建设委员会组织编写的规划教材之，全书包括著
名科学家、趣味药品史、药物报道、新剂型、生物制剂、草药报道、药品使用说明书、
英美药典阅读与翻译、中草药、制药机械、CA文摘等12篇课文。各校可根据各专业的
实际情况选择使用。
本课程属基础专业课，是为学完普通中专公共英语1～6册的学生而编写的。重点
强调了专业英语的特点，尽可能广泛泛地接触药学英语的各种不同文体，并在每课后侧重
介绍该类文体的阅读技巧，力争取得举一反三的效果。本书也可作为全国执业药师考前
培培辅助教材。
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"药学英语"的图书目录……
目录
Lesson One Louis Pasteur the Founder of Modern Bacteriology
Exercises
Lesson Two The Discovery of Quinine
Exercises
Lesson Three Garlic
Exercises
Lesson Four B Vitamins Bestow Heartfelt Benefits
Exercises
Lesson Five New Penicillin Booby - traps Bacteria
Exercises
Lesson Six No - needle Powder Injections
Exercises
Lesson Seven LEXINOR
Exercises
Lesson Eight Aspirin
Exercises
Lesson Nine Amoxicillin
Exercises
Lesson Ten RADIX GINSENG
Exercises
Lesson Eleven Equipment Used Under GMP
Exercises
Lesson Twelve Chemical Abstracts (CA)
Exercises
词汇表
Lesson One Louis Pasteur the Founder of Modern Bacteriology
Exercises
Lesson Two The Discovery of Quinine
Exercises
Lesson Three Garlic
Exercises
Lesson Four B Vitamins Bestow Heartfelt Benefits
Exercises
Lesson Five New Penicillin Booby - traps Bacteria
Exercises
Lesson Six No - needle Powder Injections
Exercises
Lesson Seven LEXINOR
Exercises
Lesson Eight Aspirin
Exercises
Lesson Nine Amoxicillin
Exercises
Lesson Ten RADIX GINSENG
Exercises
Lesson Eleven Equipment Used Under GMP
Exercises
Lesson Twelve Chemical Abstracts (CA)
Exercises
词汇表
"药学英语"的书摘……
Lesson One
Louis Pasteur?-the Founder of
Modern Bacteriology
Louis Pasteur is acknowledged as one of the greatest scientists of all times. He began lns
scientific career as a chemlst, but his most valuable achievements were in biology and medicine.
Born in 1822, he lived and worked in France, and died a prominent figure at th age of 73.
He began his studies of bacteria around 1860, when the entire wine industry in France was
in dreadful trouble. The wine was turning sour. Pasteur was asked to try and solve this prob-
lem.
Pasteur examined sound and unsound wines and beers under his microscope. He saw that
yeast cells in sound wine and beer were ball - shaped. As a substance, yeast was used in manu-
facturing wine. When it is added to sugar, alcohol is formed by a chemical change called fer-
mentation. However, the unsound wine and beer contained germs that were rod - shaped. This
led Pasteur to conclude that the latter cells changed the sugar into a substance known as lactic
acid, which made the wine and beer go sour.
He experimented by heating the wine for a few minutes, at a temperature of about 55℃ .
The heat killed most of germs. It stopped the fermentation process before the germs could cause
souring. This process of heating has since been called ' pasteurization' in honor of the scienisl.
Being sufficient to kill the contaminating organisms without altering the quality of the wine,
pasteurization is of immense practical value as it is now also demonstrated as the means for de
stroying any disease germs that may be present in the raw milk.
Pasteur's experiments showed that certain living organisims, germs, make things decay.
He also proved that these living organisims are in the air, carried by dust. If they settle on
food, it also decays.
Pasteur had suspected for a long time that diseases were caused by these tiny living organ-
isms, now known as microorganisms. He believed that these germs could spread diseases by
passing from one individual to another. His germ theory of disease was eventually formulated,
which eventually revolutionized medical practice. From his theory, doctors realized that to con
trol or prevent a disease, they had to kill the germs that caused it. As they often could not see
these germs without a microscope, they began to boil instruments, steam bandages, and use
chemical disinfectants in hospitals to ensure the elimination of even those germs. What is more,
Pasteur's brilliant discoveries laid the foundations for modern bacteriology.
New Words and Expressions
1. founder n. 创立者；奠基人
2. bacteriology n. 细菌学
3. Louis Pasteur n. 路易·巴斯德（姓名）
4. acknowledge vt. 供认；承认；表示感谢
5. achievement n. 成功；成就；功绩
6. Dumas n. 仲马（姓）
7. sour adj. 酸的；酸腐的的vi 变酸
8. sound adj. 完好的；健全的；可靠的
9. unsound adj. 腐烂变质的；不健全的；谬误的
10. yeast n. 酵母；发酵物
11. ball-shaped adj.球形的
12. alcohol n. 醇；酒精
13. fermenlation n. 发酵
14. latter adj. 后者的；后面的the~后者
15. lactic adj. 乳的~acid乳酸
16. pasteurization n. 巴氏水毒法；低温消毒法
17. in honor of 为纪念--- -;为向-- 表示敬意; 为庆祝……
18. contaminate vt. 污染；弄脏；传染
19. alter vt. 改变；改做(衣服)
20. immense adj. 巨大的；广大的
21. demonstrate vt. 显示；（用实例）说明；表演；示范
22. suspect vt. 猜疑；怀疑
23. microorganism n. 微生物
24. formulate vt. 形成；系统地阐述；用公式表示
25. disinfectant n. 消毒剂；adj.消毒的
26. elimination n. 消除；消灭
27. brilliant adj. 杰出的；卓越的；光辉的
28. foundation n. 基础；创办；基金；基金会
29. prominent adj. 卓越的，显著的
30. talent n. 才能，才智
31. mark n. 分数；vt，标记
be marked by ……特征是……
32. inspire vt.鼓舞
33. wine n. 葡萄酒
Louis Pasteur?-the Founder of
Modern Bacteriology
Louis Pasteur is acknowledged as one of the greatest scientists of all times. He began lns
scientific career as a chemlst, but his most valuable achievements were in biology and medicine.
Born in 1822, he lived and worked in France, and died a prominent figure at th age of 73.
He began his studies of bacteria around 1860, when the entire wine industry in France was
in dreadful trouble. The wine was turning sour. Pasteur was asked to try and solve this prob-
lem.
Pasteur examined sound and unsound wines and beers under his microscope. He saw that
yeast cells in sound wine and beer were ball - shaped. As a substance, yeast was used in manu-
facturing wine. When it is added to sugar, alcohol is formed by a chemical change called fer-
mentation. However, the unsound wine and beer contained germs that were rod - shaped. This
led Pasteur to conclude that the latter cells changed the sugar into a substance known as lactic
acid, which made the wine and beer go sour.
He experimented by heating the wine for a few minutes, at a temperature of about 55℃ .
The heat killed most of germs. It stopped the fermentation process before the germs could cause
souring. This process of heating has since been called ' pasteurization' in honor of the scienisl.
Being sufficient to kill the contaminating organisms without altering the quality of the wine,
pasteurization is of immense practical value as it is now also demonstrated as the means for de
stroying any disease germs that may be present in the raw milk.
Pasteur's experiments showed that certain living organisims, germs, make things decay.
He also proved that these living organisims are in the air, carried by dust. If they settle on
food, it also decays.
Pasteur had suspected for a long time that diseases were caused by these tiny living organ-
isms, now known as microorganisms. He believed that these germs could spread diseases by
passing from one individual to another. His germ theory of disease was eventually formulated,
which eventually revolutionized medical practice. From his theory, doctors realized that to con
trol or prevent a disease, they had to kill the germs that caused it. As they often could not see
these germs without a microscope, they began to boil instruments, steam bandages, and use
chemical disinfectants in hospitals to ensure the elimination of even those germs. What is more,
Pasteur's brilliant discoveries laid the foundations for modern bacteriology.
New Words and Expressions
1. founder n. 创立者；奠基人
2. bacteriology n. 细菌学
3. Louis Pasteur n. 路易·巴斯德（姓名）
4. acknowledge vt. 供认；承认；表示感谢
5. achievement n. 成功；成就；功绩
6. Dumas n. 仲马（姓）
7. sour adj. 酸的；酸腐的的vi 变酸
8. sound adj. 完好的；健全的；可靠的
9. unsound adj. 腐烂变质的；不健全的；谬误的
10. yeast n. 酵母；发酵物
11. ball-shaped adj.球形的
12. alcohol n. 醇；酒精
13. fermenlation n. 发酵
14. latter adj. 后者的；后面的the~后者
15. lactic adj. 乳的~acid乳酸
16. pasteurization n. 巴氏水毒法；低温消毒法
17. in honor of 为纪念--- -;为向-- 表示敬意; 为庆祝……
18. contaminate vt. 污染；弄脏；传染
19. alter vt. 改变；改做(衣服)
20. immense adj. 巨大的；广大的
21. demonstrate vt. 显示；（用实例）说明；表演；示范
22. suspect vt. 猜疑；怀疑
23. microorganism n. 微生物
24. formulate vt. 形成；系统地阐述；用公式表示
25. disinfectant n. 消毒剂；adj.消毒的
26. elimination n. 消除；消灭
27. brilliant adj. 杰出的；卓越的；光辉的
28. foundation n. 基础；创办；基金；基金会
29. prominent adj. 卓越的，显著的
30. talent n. 才能，才智
31. mark n. 分数；vt，标记
be marked by ……特征是……
32. inspire vt.鼓舞
33. wine n. 葡萄酒
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