pavlova 中文意思是什麼

pavlova 解釋
巴芙洛娃蛋糕
  1. Pavlova glided across the stage like a swan on a lake.

    帕夫洛娃就象湖上的天鵝那樣滑過舞臺。
  2. Such as roast lamb and pavlova " national dessert " with kiwi fruit

    ，包括燒羊扒及配以奇異果的蛋白蛋糕pavlova 。
  3. The highest viability of pavlova viridis reached 69 % when it was dehydrated to 35 % water content. as to other two algae, 30 % water content is optimum. their highest viabilities are 10 % and 13 % respectively

    各種金藻的最佳含水量不同，綠色巴夫藻為35 % ，冰凍后存活率可達69 % ；湛江叉鞭藻和球等鞭金藻都為30 % ，冰凍后存活率分別可達10 % 、 13 % 。
  4. Investigation in into the stress of heavy metals to pavlova viridis and the their absorption abilities is key to treatment of environmental contamination, and significant in understanding the transferring and transforming behaviors of heavy metals, the results from obtained from such research can prove useful in establishing the standards for wastewater release and provide a framework for water quality evaluation

    四種重金屬離子對海洋綠色巴夫藻的生長影響及富集現象的研究研究重金屬離子對海洋綠色巴夫藻的脅迫作用及吸附現象對治理環境污染，和研究重金屬在水體當中的遷移轉化有重要意義。也可以為國家制定水質排放標準和進行水質評價方面理論依據。
  5. 5. effect of recovery methods after thawing after thawing, the highest viability was obtained when beads of pavlova viridis were incubated in culture medium for 48h in darkness at room temperature. as to other two algae, the suitable recovery method was to incubate beads over saturated nacl solution in a closed jar for 12h in darkness at room temperature

    （ 5 ）化凍后恢復方法的影響化凍后，綠色巴夫藻的膠球在培養基中室溫下暗放置48h后存活率最高；另兩種金藻在含有過飽和的nacl溶液（ 75 % rh ）的密閉氣相中室溫下暗放置12h存活率最高。
  6. Pavlova viridis, isochrysis zhanjiangensis and isochrysis galbana 3011 were cryopreserved in liquid nitrogen using encapsulation - dehydration. algal cells in early stationary phase were encapsulated in 3 % ca - alginate beads with 30 nacl, 2 million cells in one bead. beads were desiccated with silica gel then directly immersed in liquid nitrogen. the cell viability after warming was evaluated by chlorophyll content. the main factors influencing the cell viability, such as water content of beads, dehydration rate, dehydration procedure, preculture and recovery methods after thawing were studied. the results are as follows : 1

    本文以綠色巴夫藻（ pavlovaviridis ） 、湛江等鞭金藻（ isochrysiszhanjiangensis ）和球等鞭金藻（ isochrysisgalbana3011 ）等三種餌料金藻為試驗材料，用包埋脫水法進行冰凍保存。選擇靜止初期的藻細胞包埋在含有30氯化鈉的3 %的褐藻酸鈣膠球中，細胞負載約200萬個細胞/膠球，經過硅膠吸濕法脫水后，探討了膠球含水量、脫水速率、脫水程序、預培養以及化凍后恢復方法對冰凍保存存活率的影響。
  7. One could imagine her giving pavlova a few hints on dancing because she had been such a success as a skirt - dancer at bazaars in her youth

    人們可以想象得到她曾予巴芙洛娃一些有關舞蹈的暗示，因為年輕時，她曾經是集市上紅極一時的裙舞演員嘛。
  8. Effects of nitrogen, phosphorus and three heavy metals on the growth of pavlova viridis

    磷源及重金屬離子對綠色巴夫藻生長的影響
  9. In the experiment of biosorption, pavlova viridis is exposed to stabilized heavy metal concentration

    在研究海洋綠色巴夫藻吸附重金屬的試驗當中，在設定的濃度中。
  10. It was found that the safety concentrations of cd2 +, cu2 +, pb2 +, zn2 + for pavlova viridis are 0. 7777, 0. 1192, 3. 301, 0. 3548mg / l and 96 - h ec50 are 7. 777, 1. 192, 33. 01, 3. 548mg / l

    其中，海洋綠色巴夫藻對銅離子的半效應濃度僅為1 . 192mg / l ，而對于鉛的ec50則達到33 . 01mg / l 。
  11. And analyze the concentration of the solution after time. the experiment results show that : the cell density of pavlova viridis was restrained in high concentration algae solution. with the concentration increased the cell density will be decrease

    在不同的時間內收取一定的藻液，測定藻液中的重金屬離子的濃度，對吸附對海洋綠色巴夫藻吸附過程及吸附性能進行研究。
  12. Effect of preculture beads were encapsulated and incubated in culture medium containing 2 % peg and 5 % pvp respectively for 90 min before dehydration. cell viability of pavlova viridis was increased by 6 % after freezing. preculture had less effect on cell viabilities of other two algae

    （ 4 ）預培養的影響將膠球在分別含有2 %聚乙二醇（ peg ）和5 %聚乙烯吡咯烷酮（ pvp ）的培養基中預培養90min后脫水。綠色巴夫藻冰凍前後的存活率都有提高，最大可提高5 % 。
  13. Effect of dehydration procedure beads of pavlova viridis were desiccated with four different procedures. two dehydration rates were used, which are 0. 9 % water content / h ( slow ) and 10 % water content / h ( rapid ). resul - ts showed that slow dehydration is the best. a dehydration combination of rapid dehydration to 70 % water content, followed by slow dehydration to the optimum water content is a better procedure. rapid dehydration is the worst

    （ 3 ）脫水程序的影響以綠色巴夫藻為研究對象，選擇0 . 9 %含水量/ h （慢）和10 %含水量/ h （快）兩種脫水速度，分兩步脫水，先脫水至70 %含水量再脫水至最佳含水量。結果慢-慢程序脫水，存活率最高；快-慢程序其次；快-快程序最低。
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