III. ANTIMICROBIAL AGENTS USED IN VIVO 体内使用的抗微生物制剂 Selective toxicity选择毒性 Can be used internally可体内使用 Chemotherapeutic agents化学治疗剂 6.6 Synthetic Antimicrobial Drugs 人工合成的抗微生物药物 6.7 Antibiotics: Naturally occurring antimicrobial drugs 抗生素 IV. ANTIMICROBIAL DRUG RESISTANCE AND DRUG DISCOVERY 抗药性与新药研制 6.8 Antimicrobial drug resistance

I. Physical Antimicrobial Control 6.1 Heat Sterilization 6.2 Radiation Sterilization 6.3 Filter Sterilization II. Chemical Antimicrobial Control Antiseptics防腐剂 Disinfectants消毒剂 Sterilants杀菌剂 6.4 Chemical Growth Control 6.4.1 Effect of antimicrobial agents on growth 6.4.2 Measuring antimcirobial activity 6.5 Chemical antimicrobial agents for external use

5.10 Effect of Temperature on Growth 5.11 Microbial growth at cold temperatures 5.12 Microbial growth at high temperatures 5.14 Osmotic Effects on Microbial Growth 渗透压影响 5.15 Oxygen and microbial growth Aerobes好氧菌 • Strict Aerobes专性好氧菌 • Microaerophiles微好氧菌 • Facultative aerobes兼性好氧菌 Anaerobes厌氧菌 • Aerotolerant anaerobes耐氧的厌氧菌 • Obligate (strict) anaerobes专性厌氧菌 5.16 Toxic forms of oxygen

糖类与食品的加工和贮藏，关系十分密切，如还原糖能使食品变褐；食品能保持有粘弹性是由于含有淀粉 与果胶等；至于食品中所具有的甜味，大部分也是由于糖类引起的

I. Bacterial Cell Division 5.1 Cell Growth and Binary Fission 5.2 Fts proteins and the cell division plane 5.3 Peptidoglycan synthesis and cell division 肽聚糖合成与细胞分裂 5.4 Growth terminology and the concept of exponential growth 5.5 The mathematics of exponential growth 5.6 The Growth Cycle 生长周期

18.10 Fungi 真菌 18.10.1 Fungal Physiology, Structure, and Symbioses 18.10.2 Fungal Reproduction and Phylogeny Chen Feng, Shanghai Jiao Tong University 18.10.3 Filamentous Fungi: Molds 18.10.4 Macroscopic Fungi: Mushrooms大型真菌:蘑菇 18.10.5 Unicellular 18.11 Algae 藻类 Fungi: Yeasts

I. Eukaryotic cell structure/ function and genetics 18.1 Eukaryotic cell 18.2 Respiratory Organelles: Mitochondrion & Hydrogenosome 18.3 Photosynthetic Organelle: Chloroplast叶绿体 18.4 Endosymbiosis: Relationships of Mitochondria and Chloroplasts to Bacteria内共生学说 18.5 Other Organelles and Eukaryotic Cell Structures 18.8 Phylogeny of the Eukarya 18.9 Protozoa 原生生物

厚壁菌门，柔膜菌门和放线菌 18.1 Nonsporulating Firmicutes 18.2 Endospore-Forming Firmicutes 18.3 Mollicutes: The Mycoplasmas 18.4 Actinobacteria: Coryneform and Propionic Acid Bacteria 18.5 Actinobacteria: Mycobacterium 18.6 Filamentous Actinobacteria: Streptomyces and Relatives 18.7 Cyanobacteria 蓝细菌 18.8 Prochlorophytes 原绿生物 18.9 The Chlamydia 衣原体 The Planctomycetes 浮霉菌门 18.10 Planctomyces: A Phylogenetically Unique Bacterium 疣微菌门 18.11 Verrucomicrobium and Prosthecobacter疣微菌属和突柄杆菌属 18.12 Bacteroides and Flavobacterium 18.13 Acidobacteria 酸杆菌 The Cytophaga Group 噬纤维菌 18.14 Cytophaga and Relatives 18.15 Chlorobium and Other Green Sulfur Bacteria 绿硫杆菌属等绿色硫细菌 18.16 Spirochetes螺旋体 18.17 Deinococcus and Thermus Hyperthermophilic Bacteria 18.19 Thermotoga and Thermodesulfobacterium 18.20 Aquifex, Thermocrinis, and Relatives Chen Feng, Microbiology, SJTU 18.20 Aquifex, Thermocrinis, and Relatives 18.21 Nitrospira and Deferribacter

I. The Phylogeny of Bacteria • 17.1 Phylogenetic Overview of Bacteria II. Phototrophic, Chemolithotrophic, and Methanotrophic Proteobacteria • 17.2 Purple Phototrophic Bacteria • 17.3 The Nitrifying Bacteria • 17.4 Sulfur- and Iron-Oxidizing Bacteria • 17.5 Hydrogen-Oxidizing Bacteria • 17.6 Methanotrophs and Methylotrophs III. Aerobic and Facultatively Aerobic Chemoorganotrophic Proteobacteria • 17.7 Pseudomonas and the Pseudomonads • 17.8 Acetic Acid Bacteria • 17.9 Free-Living Aerobic Nitrogen-Fixing Bacteria • 17.10 Neisseria, Chromobacterium, and Relatives • 17.11 Enteric Bacteria • 17.12 Vibrio, Aliivibrio, and Photobacterium • 17.13 Rickettsias V. Delta- and Epsilonproteobacteria • 17.17 Myxobacteria • 17.18 Sulfate- and Sulfur-Reducing Proteobacteria • 17.19 The Epsilonproteobacteria

根据来源，食用油脂可分为植物脂、陆生动物脂、乳脂和海生动物油。植物脂的熔点范围窄；陆生动 物脂熔点高；乳脂含有相当数量的C4～C12短链酸以及少量支链的奇数酸；海生动物油含有大量长链多不饱 和脂酸和丰富的维生素A与D，因其高度不饱和性而易氧化酸败