遺傳膠質 的英文怎麼說

中文拼音 [yízhuànjiāozhí]
遺傳膠質 英文
genetic glue
  • 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）...
  • 膠 : Ⅰ名詞1 （某些具有黏性的物質） glue; gum 2 （橡膠） rubber 3 （姓氏） a surname Ⅱ動詞（用膠粘） st...
  • 質 : Ⅰ名詞1 （性質; 本質） nature; character; essence 2 （質量） quality 3 （物質） matter; substance;...
  • 遺傳 : [生物學] heredity; hereditary; inheritance; inherit
  • 膠質 : galotinous; colloidalmatter膠質層 gelatinous layer; 膠質電池 [電學] gelled cell; 膠質膜 cutose
  1. Epigenetic alterations in cell - type - specific gene expression control the transition of neural stem cells ( nscs ) from predominantly neurogenic to predominantly gliogenic phases of differentiation, but how this switch occurs is unclear

    細胞類型特異的基因表達之表觀遺傳學改變控制著神經幹細胞由神經元發生為主向膠質細胞發生為主的轉變，但是這一時相的切換機制還不清楚。
  2. Previously, oi was known only as a genetic disorder in the formation of collagen fibers, the protein framework of which bone and cartilage are built

    早先成骨不全（ oi ）只被認為是膠原纖維形成中的遺傳性障礙，膠原纖維是骨軟骨構建的蛋白質框架。
  3. 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。
  4. A diploid - dependent regulatory apparatus was proposed by prof. luo et al to regulate gene expression. the haploid condition results in obstruction of gene expression and abnormal development because the diploid - dependent regulatory apparatus will regulate gene expression in the haploid embryos according to the same rule as in the diploid embryos. to study the difference at the protein expression level of the embryos of haploid and diploid in development and to identify the important proteins associated with the embryonic development, we extracted the total proteins of both the gynogenetic haploid and diploid embryos of goldfish in the same eye formation stages ( divided into the substages of he - 1 and de - 1, he - 2 and de - 2, he - 3 and d e ~ 3 respectively )

    為了研究在金魚雌核發育單倍體和二倍體胚胎發育過程中的蛋白質表達水平的差異，並鑒定一些與發育相關的重要蛋白質，我們以遺傳背景一致的金魚雌核發育單倍體和正常二倍體的相應眼睛形成的發育階段的胚胎為材料（ 3個時期，分別為he - 1和de - 1 ， he - 2和de - 2 ， he - 3和de - 3 ） ，然後提取胚胎的全蛋白，用二維聚丙烯酰胺凝膠電泳的方法進行蛋白質點的分離，獲得了質量較好的凝膠圖譜，結果顯示大部分蛋白質點分佈在ph5 - 10 ，相對分子質量在10000 - 50000da 。
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