白色峰值 的英文怎麼說
中文拼音 [báishǎifēngzhí]
白色峰值
英文
peak white-
After the acet is vaporized, the active substance in water is gotten. and which is vaporized at low temperature. then the crude active substance is purified by column chromatography on sephadex g - 75. after a series of purifications again, we could get some white powder at last. though the active substance is diluted to50 g / ml, the activity is still checkeded - up through phyto phtnora casicileon. the purified active substance is insensitive to heat, resistant to chloroform 、 ethanol and the orhers. in addition, the active substance is sensitive to high ph ( 10 ~ 14 ), but it is not sensitive to low ph ( 1 ~ 5 ). furthermre, when the ph is made to low again, the activity of it ' s comes back
用蒸餾水對菌體稀釋；加入適量吸附樹脂在150rpm 、 28下振蕩吸附4h ， 80 %的丙酮解吸，過濾解吸液得到活性物質的澄清溶液，旋轉蒸發儀旋轉蒸發去處丙酮，經sephadexg - 75分子篩層析得單一活性峰，收集峰值部分樣品液經冷凍乾燥得到淡褐色粉末，該活性物質用丙酮充分洗滌、甲醇-乙醚重結晶獲得略帶微黃的白色粉末，該活性物質50 g / ml仍可對蘇雲金芽孢桿菌hd - 1產生明顯的抑制作用。With white background, the acquired images were studied. the distance was max between two - peak value in b gray level histogram. a set of computer vision hardware system which is use for bruise evaluation and classification of tomato was set up
通過大量的實驗研究，選擇環形燈作為光源，選擇白色作為背景組成光照箱，可以得到有利於后續處理的圖像；並發現在b分量上，兩峰間的距離最大，所以用b分量確定闡值t ；建立一套適合番茄等農產品進行表面缺陷自動檢測與分類的計算機視覺硬體系統。Cassava root is used for carbohydrate source in tropical region. quality of cassava starch is variable and affected by many factors. an attempt was made to evaluate the effect of peeling, washing and drying on starch purity and starch paste viscosity. paste viscosity were based on results of rapid visco analysis ( rva ). the results of this study revealed that : peeling, washing and drying temperature significantly affected cassava starch purity and starch paste viscosity. the starch from unpeeling root had a dullness color, but had higher peak viscosity, trough, final viscosity, breakdown and setback than that of starch from peeling root. more washing not only increased starch purity, but also improved starch past characteristics, such as peak viscosity, trough, final viscosity, setback and pasting temperature. different drying temperature had no effect on starch whiteness. starch purity had a little increase with drying temperature increasing. in general trend, starch dried at higher temperature had higher peak viscosity, trough, breakdown, final viscosity and higher setback
木薯在熱帶地區是碳水化合物的主要來源.木薯澱粉的品質受許多因素的影響.本項研究著重探討澱粉提取過程中，削皮、水洗、乾燥溫度對澱粉純度、白度和澱粉糊化粘度的影響.結果表明，未削皮的澱粉樣品色發灰，但具有比削皮處理高的峰值粘度、 95最後粘度、 50時粘度、峰值降和持久性.增加水洗次數，不但能增加澱粉純度，還可提高澱粉高峰值粘度、 95最後粘度、 50時粘度、持久性和糊化溫度.不同乾燥溫度對澱粉白度無影響，但澱粉純度隨乾燥溫度的提高而稍稍增加.通常高的乾燥溫度有高的峰值粘度、 95最後粘度、峰值降、 50時粘度和持久性
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