過量酸度 的英文怎麼說

中文拼音 [guòliángsuāndù]
過量酸度 英文
excessive acidity
  • 過 : 過Ⅰ動詞[口語] （超越） go beyond the limit; undue; excessiveⅡ名詞（姓氏） a surname
  • 量 : 量動1. （度量） measure 2. （估量） estimate; size up
  • 酸 : 酸構詞成分。
  • 度 : 度動詞[書面語] （推測; 估計） surmise; estimate
  • 過量 : excessive; overdose; surfeit; excess; overmeasure; overage; bellyful
  • 酸度 : [化學] acidity酸度計 acidimeter; acidometer; 酸度檢定 acidity test; 酸度控制 acidity control; 酸...
  1. Shake - flask culture condition of lysine fermentation were studied with czl. appropriate feeding of organic niteogen sources was favorable for fermentation jn our experiment, the concentations of the yeast extract and beef extract were 15g / l and 25g / l. the initial ( nh02so4 and glucose concentrations suitable for fermentor production ranged form 55g / l and 150 - 180g / l respectively

    通過搖瓶發酵實驗初步確定czl的發酵條件為：初糖： 150 - 180g / l ，採用無機氮源和有機氮源配和使用，最佳組合是：硫酸銨質量濃度為55g / l ；酵母膏質量濃度為15g / l ，牛肉膏質量濃度為25g / l為最佳。
  2. Methods for chemical analysis of spodumenite and lepidolite concentrates - the persulfate oxidation photometric method for the determination of manganous oxide content

    鋰輝石，鋰雲母精礦化學分析方法過硫酸鹽氧化光度法測定-氧化錳量
  3. The persulfate oxidation photometric mothod for the determination of manganous oxide content

    過硫酸鹽氧化光度法測定一氧化錳量
  4. Overnutrition can result from overeating ; insufficient exercise ; overprescription of therapeutic diets, including parenteral nutrition ; excess intake of vitamins, particularly pyridoxine ( vitamin b6 ), niacin, and vitamins a and d ; and excess intake of trace minerals

    營養過剩可由攝食過度、缺少鍛煉、治療膳食攝入過度（包括胃腸外營養） 、過量攝入維生素，尤其是吡哆醇（維生素b6 ） 、尼克酸和維生素a和d 、以及微量元素攝入過多所致。
  5. Fireclay and high - alumina refractories - determination of manganese oxide content - ammonium persulfate photometric method

    過硫酸銨光度法測定氧化錳量
  6. Back extraction by hno3 - hf and back extraction by concentrated hnch after lower the concentration of organic phase are studied, the method of back extration by hnorhf can not be used to icp - ms, because some zirconium is hydrolysis when hf is removed by heat. however, the method of back extraction by concentrated nitric acid after lower the concentration of organic phase can be used to icp - ms, the recovery is 93. 2 %, rsd % is 5. 24 %, the decontamination factor of uranium is 3. 2xl04, the detection limit of zirconium is 0. 04ng / ml. the method of tta extracting trace zirconium in uranium is firstly used to icp - ms, the result is satisfied, it can be used to determine zirconium in uranic production quickly and veraciously

    本文通過研究hno _ 3 - hf反萃和稀釋有機相後用濃hno _ 3反萃這兩種分離方法，認為hno _ 3 - hf反萃由於在加熱去除hf時酸度不易控制，導致鋯的部分水解，因而此方法不宜用於icp - ms中，然而稀釋有機相後用濃hno _ 3反萃法用於icp - ms測量中，全程回收率為93 . 2 ，相對標準偏差為5 . 24 ，鈾的一次去污因子為3 . 2 10 ~ 4 ，鋯的測定下限為0 . 04ng / ml ，本文首次將tta萃取分離鈾中鋯用於icp - ms測量中，結果令人滿意，此方法適用於快速、準確測量鈾產品中微量鋯。
  7. A series of near roundness cds nanoparticles with a particle diameter of 3 ~ 6nm have been prepared by controlling the concentration and proportion of reactants and adopting sodium hexametaphosphate as stabilizing agent. the studies demonstrate that these particles present obvious quantum size effect and an appropriate excess of cd2 + ion and hexametaphosphoric acid group polysnion are helpful to the dispersion and flame capability ' s improvement of particles. another series of near roundness monodisperse au nanoparticles with a diameter of 12. 3nm was prepared via sodium citric acid deoxidizing auric chloride acid

    利用六偏磷酸鈉作為穩定劑，通過控制反應物的濃度及比例，制備了粒徑為3 6nm 、呈近似球形的cds納米顆粒，光譜測試結果表明，顆粒具有明顯的量子尺寸效應，適當過量的cd ~ （ 2 + ）離子以及六偏磷酸根聚陰離子有助於顆粒的分散並提高其發光性能；採用檸檬酸鈉還原氯金酸，制備了接近球形、平均粒徑約為12 . 3nm的單分散體系au納米顆粒；採用wessling的前驅聚合物法獲得導電聚合物ppv前驅體。
  8. Characterization of air quality - stationary source emissions - method for the determination of the mass concentration of sulphur dioxide : hydrogen peroxide barium perchlorate thorin method

    空氣質量表徵方法.第4部分:固定排放源.第1節:二氧化硫質量濃度測定方法:過氧化氫高氯酸鋇釷試驗法
  9. During storing period the husked rice under conventional storage usually has apparent degeneration in its fatty acid content, the total acidity of water - soluble acids also changes distinctly, and the catalase activity and the germination percentage of husked rice will reduce evidently with the extension of storing duration

    常規儲藏的糙米在儲藏期間脂肪酸含量變化明顯，水溶性酸的總酸度變化也較明顯，糙米的過氧化氫酶活性、糙米發芽率會因儲藏時間的延長而明顯降低。
  10. Uptake of folate - bsanp by cancer cells was gadually increased with the extension of incubation time or the increase of folate - bsanp concentration, and the uptake could be competitively inhibited by excess free folate

    葉酸偶聯白蛋白納米粒的腫瘤細胞攝取量隨納米粒濃度增大、培養時間延長而增加，腫瘤細胞對葉酸偶聯白蛋白納米粒的攝取可被過量的外源性游離葉酸所抑制。
  11. Test on gases evolved during combustion of electric cables - part 2 : determination of degree of acidity of gases evolved during the combustion of materials taken from electric cables by measuring ph and conductivity ; amendment 1

    電纜燃燒時排出氣體的試驗.第2部分:通過測量ph值和電導性來測定電纜中的材料在燃燒時所排氣體的酸度.修改件1
  12. A quantitative appraisal of the prospect of uranium mineralization is completed based on a set of hydrochemical data acquired from the known in - situ leachable sandstone - type uranium, including radon content, acid - alkali ratio, oxidized and reduced electronic potential, hydrocarbonate radical and uranium content in water

    但是在找鈾過程中僅用水化學成份、氡含量、酸堿度和氧化還原電位等數值進行描述，說明它們與鈾礦化的關系，這種單一因素的描述不能綜合反映與鈾礦化的聯系程度，以定量評價鈾礦化與上述因素的關系，從而影響了水化學找礦的效果。
  13. Accordingly, strict management of the key technical operations was helpful for the control of the acidity of distilled grains for pit entry and the improvement of liquor quality

    因此，嚴格控制工藝過程中的關鍵步驟，有利於控制糟醅入窖的酸度，提高酒體質量。
  14. Fresh. term applied to wines containing adequate but not excess acidity, which produces a reffeshing pleasation

    清新的：用於描述酸度充足而不過量，從而然賦予飲用者提神的舒適感的葡萄酒。
  15. Fresh. term applied to wines containing adequate but not excess acidity, which produces a refreshing pleasant sensation

    清新的：用於描述酸度充足而不過量，從而能賦予飲用者提神的舒適感的葡萄酒。
  16. The temperature difference should not be more than 2 degrees, and the difference in ph levels should not exceed 0. 5. the salinity difference should not be more than 2ppt

    排泄物過量積聚會過度消耗溶氧產生亞硝酸物硫化氫及改變池底生態，致使蝦生長緩慢及存活率低。
  17. Agricultural intensification plays an important role in stabilizing the food production in china, while bringing about an increasing negative impact on the soil and eco - environment as a result of the long - term highly - intensive land use and agricultural chemical overuse, thus leading to degradation of soil physical, chemical and biological properties, which are demonstrated as soil nutrient imbalance, soil acidification, pollutant accumulation, and biodiversity deterioration and posing serious stress and threat to the ecosystem per se and the environment

    摘要集約化農業對保障我國糧食安全發揮了巨大的作用，但其長期的土地高強度利用和農用化學品過量投入的負面影響也日益顯現，導致的以土壤養分失衡、土壤酸化、有害物質積累、生物多樣性衰退等為主要表現形式的土壤物理、化學和生物學退化，給生態系統本身與環境都帶來了巨大壓力和嚴重威脅。
  18. The camp fiber has large water absorbency and good water retention capacity. the influence of the synthetic variables and post - crosslinking process on water - absorbency of the camp fibers were studied in this paper, the results showed that the optimal synthetic conditions were as follows : the initiator concentration, 0. 4wt % of the monomer concentration ; degree of neutralization of acrylic acid, 85 % ; the amount of acrylamide and poly ( vinyl alcohol ) in the blends, 20 % and 20 % respectively ; and the post - crosslinking agent content, 0. 5 %

    結果表明，當引發劑過硫酸鉀（ kps ）用量為單體的0 . 4wt 、丙烯酸（ aa ）中和度為85 、丙烯酰胺（ am ）含量20 、聚乙烯醇（ pva ）含量為20 ，且后交聯劑用量為0 . 5 ，后交聯溫度和時間分別為120 、 4min時，所得camp纖維的吸水性能較好，隨著后交聯溫度提高， camp纖維的聚集態結構變得規整。
  19. Dense lsco ceramic targets without cracks were prepared with cobalt nitrate excess coefficient 1. 05 and pressing pressure 8mp, sintered at 1350 for 3h. the xrd spectrum is consistent with the standard cards of lsco powder

    通過大量實驗，確定了最佳燒結工藝:燒結溫度為1350 、保溫3小時，硝酸鈷過量系數為1 . 05 ，壓制壓力為8mp 。
  20. The results showed that the quality of forming and dispersing of rice noodles were improved obviously along with prolonging the storage time ; the value of dissolving starch and the acidity degree were tended to raise ; the moisture content tended to lower ; the breaking rate was zero when the storage time of rice was 9 months ; its sensory quality became had when the storage time over 21 months ; the total evaluation on all the quality indexes of rice noodle indicated that the rice noodle could get the best quality when the storage time of rice was 9 to 11 months

    結果表明：隨著稻穀儲藏期的延長，米粉加工的成型及散粉質量可以得到明顯改善；米粉吐漿值及酸度呈現增加趨勢；成品含水量呈現下降趨勢；用儲藏期為9個月的稻穀加工的米粉斷條率為零；當儲藏期超過21個月時，感官品質開始下降；綜合考慮米粉各品質指標，確定儲藏期為9 ~ 11個月的稻穀較適宜加工高品質的米粉。
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