遺傳回復變異 的英文怎麼說
中文拼音 [yízhuànhuífùbiànyì]
遺傳回復變異
英文
genetic reversion- 遺 : 遺動詞[書面語] （贈與） offer as a gift; make a present of sth : 遺之千金 present sb with a gener...
- 傳 : 傳名詞1 （解釋經文的著作） commentaries on classics 2 （傳記） biography 3 （敘述歷史故事的作品）...
- 回 : 回構詞成分。
- 復 : Ⅰ形容詞1 （重復） repeated; double; duplicate 2 （繁復） complex; compound Ⅱ動詞1 （轉過去或轉過...
- 異 : 形容詞1 （有分別; 不相同） different 2 （奇異; 特別） strange; unusual; extraordinary 3 （另外的;...
- 遺傳 : [生物學] heredity; hereditary; inheritance; inherit
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By comparing the biological characteristics of original normal filament, linear filament and the curved filament retransited from linear filament, certain evidence of the morphologic variation regulated by a special transposon are detected on the level of protein and dna, which will help us to discover the mechanisms of this morphologic variation on molecular genetics level and solve the problem in production of spirulina in large scale
在比較了正常藻絲體、變直藻絲體及回復正常螺旋形態的藻絲體一組材料生物學特性的基礎上，進一步在蛋白質及dna水平上找到了轉座子調控此形態變異的某些證據，為闡明螺旋藻形態變異與重建的分子遺傳學機制以及解決螺旋藻大規模生產的實際問題提供理論依據。The results showed that the 11 measured cooking and eating quality properties and taste value have manium significance genetic difference ; among the cooking and eating quality properties, varietal variation coefficent of gel consistency, peak viscosity, break down, setback is relatively large ; every cooking quality property has a different correlation with eating quality property, initial pasting temperature, finial viscosity, consistency and setback have significant or maximum significant inverse correlation with taste value, while peak viscosity, break down has a postive correlation with taste value, amylose content and protein content are inversely related to taste value, but gel consistency are positively related to taste value another, the correlation among varietal cooking and eating quality properties is significant or maximum significant ; in the analysis of principal components, the cumulative percent of 4 selected principal components reached 90. 58 %, initial pasting temperature of large second principal components is small, but amylose content and protein content is high, finial viscosity, consistency are large
結果表明，所測定的11項蒸煮食味品質特性及味度值在供試品種間均存在著極顯著的遺傳差異；在蒸煮食味品質特性中，膠稠度、最高粘度、下降粘度值、粘滯峰消減值的品種間變異系數較大；糊化開始溫度、最終粘度、回冷粘滯性恢復值、粘滯峰消減值與味度值呈顯著或極顯著的負相關，而最高粘度、下降粘度值與味度值呈極顯著的正相關，直鏈澱粉和蛋白質含量與味度值呈負相關，而膠稠度與味度值呈正相關；在主成分分析中，被入選的4個主成分的貢獻率達90 58 ，其中第二主成分大的品種，糊化開始溫度低，直鏈澱粉和蛋白質含量高，最終粘度和回冷粘滯性恢復值大。
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