食鹽濃度 的英文怎麼說

中文拼音 [shíyánnóngdù]
食鹽濃度 英文
brine concentration
  • 食 : 食名詞（用於人名） a word used in person's name
  • 鹽 : 名詞1. （食鹽; 鹽類） salt 2. （姓氏） a surname
  • 濃 : 形容詞1. （液體或氣體中所含的某種成分多; 稠密） dense; thick; concentrated 2. （程度深） （of degree or extent） great; strong
  • 度 : 度動詞[書面語] （推測; 估計） surmise; estimate
  • 食鹽 : table salt; salt
  • 濃度 : potency; thickness; concentration; consistence; strength; consistency; density
  1. The greatest activity could be obtained on the condition of 8 % salt concentration, 1 : 20 ratio of abomasums and butter, 30w / cm2 supersonic strength and 40min extraction time

    在食鹽濃度8 ，皺胃與提取液比例1 ： 15時，用30w cm2超聲強度提取40min ，可獲得最大的凝乳活性。
  2. As the kid chymosin was extracted by the traditional way and the buffering way at different ph values, its activity mainly depended on the salt concentration, extraction time and temperature, the ratio of buffer and abomasums and extraction times

    用傳統方法和不同ph緩沖液方法提取羔羊凝乳酶時，食鹽濃度、提取時間、提取溫度、提取液與皺胃比例、提取次數對凝乳活性有重要的影響。
  3. With the increasing salt concentration, milk - clotting activity became higher and higher, then reached its peak, and then decreased gradually ; in the early extraction, the speed was quick, the milk - clotting activity was increased obviously. after it amounted to the maximum, the activity became steadily lower steadily ; the increasing temperature in extracting could improve the extraction activity, but too high temperature could result in the denaturation and inactivation ; the greater the ratio of abomasums and butter and was, the quicker speed was when the enzymes was drawn out, and after extracting for twice, most of the enzymes in the abomasums could be drawn out

    隨著食鹽濃度增大，凝乳活性逐漸提高，當達到一定濃度后，凝乳活性又逐漸降低；在提取初期，提取速度較快，凝乳活性明顯提高，當提取達到最大值后，凝乳活性又逐漸下降；隨著提取溫度的升高，凝乳活性逐漸增大，但溫度過高時，會導致酶變性失活；隨著提取液與皺胃比例的增大，酶溶出速度加快，提取次數越多，皺胃中酶提取越充分，提取2次后，皺胃中絕大部分酶被提出。
  4. It is used for quality control in research and clinical laboratories. it can be used to check and maintain stock solutions and dilutions

    手持鹽度儀是為測量氯化鈉鹽溶液含鹽食品及海水鹽水的濃度而設計的。
  5. Ii declare the presence of any of the eight substances, namely cereals containing gluten ; crustacean and crustacean products ; eggs and egg products ; fish and fish products ; peanuts, soybeans and their products ; milk and milk products lactose included ; tree nuts and nut products ; and sulphite in concentrations of 10 parts per million or more, which are known to cause allergy

    Ii如該食物含有已知會引致敏感的八種物質的任何一種，須作出聲明這些物質包括：含有麩質的谷類甲殼類動物及甲殼類動物製品蛋類及蛋類製品魚類及魚類製品花生大豆及它們的製品奶類及奶類製品包括乳糖木本堅果及堅果製品以及濃度達到或超過百萬分之十的亞硫酸鹽。
  6. 4, compared the influence of two histone deacetylase inhibitors on the hsp70 gene transcription, after changing the time and the concentration of the inhibitors, we found the mechanism of the two histone deaceylase inhibitors is different

    4 ，通過比較改變餵食時間和餵食濃度后兩種去乙酞化酶抑制劑與熱休克基因表達水平之間的關系，我們發現tsa與丁酸鹽抑制去乙酞化酶的作用機制可能是不同的。
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