酵母的 的英文怎麼說

中文拼音 [jiàomǔde]
酵母的 英文
yeasty
  • 酵 : 動詞（發酵） ferment; leaven
  • 母 : Ⅰ名詞1 （母親） mother 2 （泛指女性長輩） one s elderly female relatives 3 （配套的兩件東西里的凹...
  • 的 : 4次方是 The fourth power of 2 is direction
  • 酵母 : yeast酵母浸液[提取液] yeast extract; 酵母聚糖 zymosan; 酵母片 aluzyme; 酵母細胞[植物] yeast plant; yeast cell
  1. Uses : used in the manufacture of persulfate ; used in the manufacture of aniline dyes ; used in the treatment of oxidized metal surface ; used as the initiator for the polymerization of monomers ; used in decoloring and bleaching of oil, cleaning and deodorization of deteriorating barm, accelerating ripening agent ; used as additive for under - well fracturing in petroleum mining

    用途：用於製造過硫酸鹽的製造；用於苯胺染料的製造，甕染料的氧化發色劑；用於氧化金屬表面處理；用於有機合成工業中，高分子物聚合的引發劑；油的脫色和漂白，變敗酵母的洗滌，脫臭，小麥的催熟劑；石油開採用于井下壓裂的添加劑。
  2. The result of using eight kinds of different yeast strain as biocatalyst reveals that baker ' s yeast is the best biocatalyst in this transformation

    比較了八種酵母的生物轉化能力，發現在有機合成生物轉化中應用最廣泛的生物催化劑baker ' s酵母最適合催化該模型反應； 3
  3. Bouquet : stone fruits and melon aromas with a hint of walnuts and buttery yeast notes followed by subtle vanillin oak

    氣味：有水果和檸檬的芳香，隱約有胡桃木和酵母的香味，以及微妙的香草橡木氣味。
  4. Statistical analysis of results shows no corelation between diabetes and protozoa, but nevertheless, a significant relation has been found between the diabetes and the yeasts

    對研究結果進行了統計分析，證明糖尿病與原蟲無關，可是與酵母的關系卻很密切。
  5. Sprinkle enzymes lightly, then vegeyeast generously over dinner - this is the trick for finicky cats - they love the taste ! the recipes come with your order

    再灑少許素消化道酵素及多灑一些素酵母在食物上，這是對付挑食的貓兒的絕招，因為它們很喜愛素酵母的味道。
  6. It was adopted that the adequate controls on fermented grains proportioning, starch content, moisture content, acidity, pit - stepping, and the use of saccharifying enzyme and dry yeast to ensure good fermentation in pits and further to realize safe trans - production of luzhou - flavor tequ liquor in summer

    摘要濃香型特曲酒夏季壓排、轉排生產要合理調整工藝配方，從糧醅比、澱粉含量、水分、酸度、踩窖以及糖化酶、乾酵母的使用等多個方面進行合理控制，保證窖池的良好發酵。
  7. Homology analysis blast analysis showed that the amino acid sequence of the asf gene cloned from cotton was significantly homologous with adp - ribosylation factor ( asf ) of mammalian, plant and yeast, etc. the amino acid sequence of the gene shows 99 % ( 179 / 180 ), 98 % ( 177 / 180 ), 96 % ( 174 / 180 ) and 92 % ( 168 / 180 ) identity to arabidopsisthalianaarfl, triticum aestivum, solatium tuberosum and bos taurus, respectively

    棉花arf基因的同源性分析應用ncbi進行dna序列的相似性分析，結果表明：棉花arf基因與其它植物、動物和酵母的arf基因具有較高的同源性。棉花arf基因編碼的氨基酸序列與擬南芥，小麥、馬鈴薯、牛的同源性分別達到99 （ 179 / 180 ） 、 98 （ 177 180 ） 。 96 （ 174 180 ）楊花腸p核符吞fi曰手谷回伽皿的夭險和92 （ 168ill ） 。
  8. Effect of trehalose on salt - tolerant yeast

    海藻糖對耐鹽酵母的影響
  9. The application experiment of aroma - producing active dry yeast in vinegar production demonstrated that the sensory quality, total acids content and total esters content of experimental samples were better or higher than that of contrast samples ; the flavoring compositions quantity, content and species in experimental samples were higher or more than that in contrast samples ( especially ethyl acetate content and ethyl lactate content increased by 0. 99 % and 1. 22 % respectively ) ; the use of dry yeast could increase flavoring compositions content in vinegar, better vinegar aroma, and improve vinegar quality ; and the optimum use level of dry yeast was 0. 2 % ( for main grains )

    摘要生香活性乾酵母的食醋生產應用試驗表明，試驗樣的感官質量及其總酸、總酯含量均比對照樣有所提高；試驗樣（蒸餾液）香氣成分的數量、含量和種類均比對照樣（蒸餾液）多，尤其乙酸乙酯、乳酸乙酯的含量分別提高0 . 99 %和1 . 22 % ；應用生香活性乾酵母可提高食醋中香氣成分的含量，改善了食醋香氣，提高了食醋質量；生香活性乾酵母的適宜用量為0 . 2 % （對主糧） 。
  10. Screening of yeast strains for fast brewing wine

    快速釀造葡萄酒酵母的篩選
  11. Pas stain reveals the budding cells and pseudohyphae of candida on the surface of the tongue

    Pas染色顯示舌表面上假絲酵母的芽殖細胞和假菌絲。
  12. A pas stain reveals the budding cells and pseudohyphae of candida on the surface of the tongue

    Pas染色顯示舌表面上假絲酵母的芽殖細胞和假菌絲。
  13. With a pas stain, the budding cells and pseudohyphae ( short filaments that are not true hyphae ) of candida stain bright red

    Pas染色，假絲酵母的出芽細胞和假菌絲（短細絲不是真正的菌絲）被染為鮮紅色。
  14. Saccharomyces cerevisiae ( s. cerevisiae ) is the one ot the first and well characterized eukaryotic organisms whose complete genome was sequenced. the next chanllenge is to elucidate its gene expression pattern and the functional mechanisms of the gene products

    在所有的真核生物中，人們對釀酒酵母（ saccharomycescerevisiae ）分子遺傳學方面的認識最早，最先完成的真核生物基因組序列測定也是釀酒酵母的基因組序列。
  15. Stale. lack of bouquet and freshness of a wine through too much aeration or infection with film yeasts

    走味的、沉滯的：由於通風過度或受產膜酵母的侵染，葡萄酒變得缺乏香氣及清鮮爽口感。
  16. The program of breeding the strain of yeast which can endure high temperature and have high productivity is carrying on all around the world

    耐高溫高產酒精酵母的選育，是各國正在研究的重要方向。
  17. Gpi anchoring of proteins is essential for the growth of saccharomuces cerevisiae

    Gpi化蛋白對釀酒酵母的生長來說是必需的。
  18. Multi - mutated breeding of haploid protoplast of saccharomyces cerevisiae enrichment chromium

    富鉻釀酒酵母的單倍體原生質體復合誘變選育
  19. Through the comparison of the effects of different dehydration temperature on yeast activity, it was found that the best dehydration temperature was at 43

    通過對不同復水活化溫度對酵母活力的影響比較研究，得出43為乾酵母的最佳復水溫度。
  20. The temperature above or below 43 would damage yeast activity more or less

    隨著溫度的進一步升高或降低，活性乾酵母的活性損失都有不同程度的增大。
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