amylose

Amylose的音标是["eɪmɪləʊz]，基本翻译是直链淀粉。速记技巧可以是通过发音谐音记忆，可以联想为“爱美丽的小老鼠”（amino氮氨酸）来记忆。

Amylose这个词的词源可以追溯到拉丁语“Amy”和“-os”后缀，意为“糖”。它的主要变化形式是形容词形式“Amyloid”，表示“糖样的”或“淀粉样的”。

相关单词：

1. Amyl（形容词）：与“Amy”同源，表示与糖相关的，如Amyl alcohol（糖醇）和Amyl acetate（乙酸异戊酯）。

2. Amyloid（形容词）：如上所述，表示“糖样的”或“淀粉样的”。这个词可以作为名词使用，表示淀粉样物质。

3. Amycetoma（名词）：一种由糖样物质形成的囊肿。

4. Amygdala（名词）：大脑中的一个区域，与糖没有直接关系，但因其形状和颜色与淀粉样物质相似而得名。

5. Amygdaloidectomy（名词）：切除大脑中的杏仁核体区域。

6. Amygdala-amygdaloid（形容词）：与杏仁核体区域相关的。

7. Amygdaloid process（名词）：杏仁体的一部分。

8. Amygdaloid（形容词）：与杏仁体相关的。

9. Amygdala-Amyloid（名词）：大脑中的淀粉样物质和糖样物质。

10. Amygdalin（名词）：一种天然存在的糖苷，具有解毒作用，也被称为“苦杏仁苷”。

以上这些单词都与“Amylose”这个词有直接或间接的联系，并且都反映了糖在生物学和医学中的重要性和多样性。

常用短语：

1. Amylosing carbohydrates

2. Amylose content

3. Amylose-to-amylopectin ratio

4. Amylose-to-amylopectin synthesis

5. Amylose content analysis

6. Amylose content determination

7. Amylose content in starch

双语例句：

1. The amylose content of the starch is an important indicator of its quality and functionality.

2. The amylose content of the starch is determined by using a method based on differential scanning calorimetry (DSC).

3. The amylose content of the starch can be increased by using special enzymes.

4. Amylose-to-amylopectin ratio determines the physical properties of starch.

5. Amylose synthesis is a complex process that involves multiple enzymes and reactions.

6. Amylose content analysis is a crucial tool for starch research and development.

7. The amylose content of the starch is a key factor in determining its suitability for various industrial applications.

英文小作文：

Amylose is a type of carbohydrate that plays a crucial role in starch structure and functionality. It is a long, linear polymer that contributes to the viscoelastic properties of starch, making it suitable for various industrial applications such as food processing, pharmaceuticals, and biofuel production.

Amylose content, which is determined by using methods such as differential scanning calorimetry, is an important indicator of starch quality and functionality. By manipulating the amylose-to-amylopectin ratio and controlling the synthesis of amylose, it is possible to modify the physical properties of starch and create products with tailored properties for specific applications.

In conclusion, amylose plays a crucial role in determining the properties of starch and its suitability for various industrial applications. Understanding its structure and function is essential for developing new products and optimizing existing ones.