糖酵解過程 的英文怎麼說

中文拼音 [tángjiàojiěguòchéng]
糖酵解過程 英文
glycolytic cycle
  • 糖 : Ⅰ名詞1 [化學] （碳水化合物） sugar 2 （食糖的統稱） sugar 3 （糖果） sweets; candy; sweety Ⅱ形容...
  • 酵 : 動詞（發酵） ferment; leaven
  • 解 : 解動詞（解送） send under guard
  • 過 : 過Ⅰ動詞[口語] （超越） go beyond the limit; undue; excessiveⅡ名詞（姓氏） a surname
  • 程 : 名詞1 （規章; 法式） rule; regulation 2 （進度; 程序） order; procedure 3 （路途; 一段路） journe...
  • 過程 : process; procedure; transversion; plication; course
  1. Succinic acid ( butanedioic acid ) a dicarboxylic acid formed by fermentation of sugars

    琥珀酸：為糖酵解過程中產生的二羧基酸。
  2. It is also formed from glyceraldehydes 3 - phosphate in glycolysis, with the release of atp, after which it may be converted to phosphoenol pyruvate

    也可以由糖酵解過程中的甘油醛3 ?磷酸形成，伴隨有atp的釋放，然後可能轉化為磷酸烯醇式丙酮酸。
  3. The pyretic acid formed by glycolysis is broken down into acetaldehyde and carbon dioxide

    糖酵解過程中產生的丙酮酸分解為乙醛和二氧化碳。
  4. For example, in glycolysis, glucose phosphate isomerase catalyzes the conversion of glucose 6 - phosphate to fructose 6 - phosphate

    例如，在糖酵解過程中葡糖磷酸異構酶催化6 -磷酸葡糖轉化成為6 -磷酸果糖。
  5. The dynamic glycolysis chaotic oscillation process is identified using vbl network, which shows that this algorithm has better convergence property than other algorithms

    對糖酵解混沌振蕩過程進行動態辨識建模，結果表明本演算法具有較好的辨識效果和收斂性。
  6. The biochemical reaction in liquor - making mainly included the degradation of macromolecular substances such as the degradation of amylum and protein, the biochemical changes of micromolecular substances such as glycolysis of glucose ( emp approach ) and reconvertion of pyruvic acid, and the formation of flavoring substances such as the production of higher organic alcohol, maillard reaction, and the formation of aromatic compounds

    白酒釀造過程中的生物化學反應主要包括：大分子物質的降解，如澱粉的降解和蛋白質的降解；小分子物質的變化，如葡萄糖的酵解（ emp途徑）和丙酮酸的再轉化；香味物質的生成，如高級有機醇生成、美拉德反應和芳香族化合物的形成。
  7. Fuzzy control of dissolved oxygen in fermentation process of xylitol

    木糖醇發酵過程中溶解氧的模糊控制
  8. Liupanshui beer co. ltd. has retrieved from bankruptcy to rapid development depending on technical innovation and improvement as follows : strengthening the control of saccharifying boiling intensity, the age of fermenting beer, filtration time, bottle washing of remnant alkali, sterilization intensity, and pressure prepare in nitrogen filling etc. ; making full play of employee ' s initiative and installing new equipments ; making control of filtration beginning time and keeping stable beer storage time at 0 ; settling the problem of beer species by high concentration dilution method ; applying low - pressure boiling system to increase boiling intensity, shorten boiling time, and increase beer non - biologic stability ; and making innovation of fermentation techniques to increase beer quality etc

    摘要六盤水啤酒有限責任公司依靠科技創新、走科技進步之路，通過加強對生產過程的糖化煮沸強度、發酵酒齡、開濾時間、洗瓶殘堿、殺菌強度、灌裝氮氣背壓等方面的控制；發揮人的主觀能動性，實施增加硬體設施；控制開濾時間，穩定控制0貯酒時間；利用高濃稀釋解決品種矛盾；採用低壓煮沸系統，提高煮沸強度、縮短煮沸時間，提高啤酒的非生物穩定性；改進發酵工藝，提高產品質量等措施，使企業實現了發展。
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