碳素營養 的英文怎麼說

中文拼音 [tànsùyíngyǎng]
碳素營養 英文
carbon nutrition
  • 碳 : 名詞[化學] （非金屬元素） carbon （c）
  • 素 : Ⅰ形容詞1 （本色; 白色） white 2 （顏色單純） plain; simple; quiet 3 （本來的; 原有的） native Ⅱ名...
  • 營 : Ⅰ動詞1 （謀求） seek 2 （經營; 管理） operate; run; manage Ⅱ名詞1 （軍隊駐扎的地方） camp; barrac...
  • 養 : Ⅰ動詞1 （供養） support; provide for 2 （飼養; 培植） raise; keep; grow 3 （生育） give birth to ...
  • 營養 : nutrition; nourishment; pabulum; tropho-; troph-; -trophy; -trophic; -trophin
  1. Lenis explains the basic concepts of how to create non - toxic meals ( this type of cooking is sometimes called slow food or low temperature cooking ) then goes to the kitchen where everyone gets a hand on experience of how to make delicious foods that are quick, easy, and healthy. you will also learn the basics of nutrition including eating for blood sugar and metabolism regulation ( key for weight control ), protein and carbohydrate requirements, healthy fat intake, vitamin and mineral requirements, calorie counting methods, understanding the effects of alcohol, identifying sources of toxins, and many important subjects for healthy nutrition

    您也會學習到有關于營養的基本知識，包括能控制體重的血糖和新陳代謝機制的飲食方法、蛋白質和碳水化合物、健康脂肪、維他命及礦物質的正確攝取量，和計算熱量的方法，並且能夠理解酒精對人體的影響、認識毒素的來源還有許多有關于營養健康的議題。
  2. Mannose wire on the significance of modern nutrition is, as dietary fiber have been deemed no nutritional role of the waste, has been ignored until recent years a large number of clinical and epidemiological research on human dietary fiber found a very good balance of nutrition and regulating metabolism function, it is carbon water chemosynthetic of an important component of the human body is an essential nutrient

    甘露絲對現代營養學的意義在於，由於膳食纖維曾被當作沒有任何營養作用的廢物，一直不受重視，直到近年來大量的臨床學和流行病學研究，發現膳食纖維對人體有很好的平衡營養和調節代謝的功能，它是碳水化合物的重要組成部分，是人體必不可少的營養素。
  3. Carbohydrate, protein, fat, minerals, vitamins and dietary fibre are essential nutrients

    人體所需的營養素包括碳水化合物蛋白質脂肪礦物質維生素和食用纖維。
  4. Cooking oil testing, filtration and supply for all commercial kitchens and prepared food retailers in australia. includes services and franchise opportunities

    -研發生產與銷售山茶營養油，茶皂素，活性碳，食用酒精，植物蛋白等。
  5. The protein, fat, carbohydrate, vitamin, inorganic salt, water and meal fiber in the food can not be fully utilized unless people eat diversified food with proper proportions for joint effects

    而食物中的蛋白質、脂肪、碳水化合物、維生素、無機鹽、水和膳食纖維只有「種類齊全、比例適當、協同作用」 ，才能充分發揮食物的營養作用。
  6. The main effect factors include : 1. microbial species, which seem to have different degradation rate under varied circumstances and n - alkanes ; 2. physical and chemical properties of crude oil itself, which have an important effect on biodegradation, such as conglutination, boiling point, refractive index, ingredient and concentration of the oil ; and 3. culture condition of microorganism, under which the degrading activity of microorganism will be affected by surfactant, light condition, sorbent, nutrition, co - metabolite, oxygen, temperature and salinity during the inoculation of selected or indigenous microorganisms

    其中主要影響因素包括：菌種的影響，菌種在不同的環境中和對不同碳鏈長度的碳氫化合物表現出不同的降解效率；石油物質本身物理化學特性的影響，如石油物質在水體或土壤中的濃度以及石油的粘度、沸點、折射率等特性；生存環境條件的影響，在接種入高效率的降解菌或利用土著微生物進行降解時，降解率受到生存環境中各種條件的影響，如表面活性劑、光照條件、吸附劑的利用、營養鹽、共代謝底物、氧氣、溫度、鹽度等。
  7. Total oxygen consumption, total carbon dioxide output and total nitrogen ( urine nitrogen + skin nitrogen ) excretion are related to the oxidation of the three major nutrients and the physiological combustion values of the three nutrients are already known

    總氧消耗、總二氧化碳排出和總氮（尿氮皮膚氮）排出與三大營養素的氧化有關，並且這三種營養素的生理燃燒值是己知的。
  8. When inadequate n was added, the chloroplast structure in mesophyll cell was damaged in ear leaf, the amount of carbohydrate decreased in mestome sheath, and excessive n - redistribution and n - transportation to grain from vegetative mass appeared, which resulted in earlier leaf senescence. excessive n application led to too high activity of nitrate reductase, excessive vigorous nitrogen metabolism and too much exhaustion of carbohydrate in ear leaf, which resulted in the lack of enough carbohydrate in the lower leaf, meanwhile, the expansive chloroplast grana lamellae in leaf mesophyll cell and starch grain without nuclear in mestome sheath cell was observed, which led to the decrease of chlorophyll content and photosythetic capacity in maize leaf, then the early senescence occured

    氮肥用量不足導致穗葉葉肉細胞葉綠體結構性差，維管束鞘細胞碳水化合物累積減少，營養體氮素再分配率大而引起葉片早衰；而過量供氮則導致生長後期硝酸還原酶活性過高，氮素代謝過旺，消耗了大量碳水化合物，以致下位葉不能得到充足的碳水化合物供應而提早脫落，同時葉肉細胞葉綠體片層結構膨脹，呈「肉汁化」特徵，維管束鞘細胞澱粉粒大量消耗，無核澱粉粒出現，從而葉片葉綠素含量下降，光合能力降低而出現早衰。
  9. The results indicated that broom flower is 50 %, 80 % and 100 % higher in protein, fat and carbohydrate content respectively than the ten vegetables, and the amino acid composition is balanced and the content reaches 1875. 55mg / 100g, with 37. 92 % of essential amino acids. the trace element zinc and selenium, and vitamin b2 is significantly higher than the ten common vegetables

    結果表明，金雀花的蛋白質、脂肪和碳水化合物的含量比10種常見蔬菜平均值分別高5濺， 8既和100 % ;氨基酸種類齊全，含量達1875 . 55mg / 1009 ，人體必需氨基酸占氨基酸總量的37 . 92 % ;微量元素鋅和硒，維生素b2等營養成分，明顯高於10種常見蔬菜。
  10. The nutrients that our body needs include carbohydrate, protein, fat, minerals, vitamins and dietary fibre

    人體所需的營養素包括碳水化合物、蛋白質、脂肪、礦物質、維生素和食用纖維。
  11. Effects of physical factors on the growth of strain ag were of light intensity, temperature, inoculum volume, initial ph, effects of nutrient factors on the growth of strain ag included organic carbon sources, organic nitrogen sources, growth factors, hormone etc., and the correlation among nutrient factors being considered. the growth condition of single filament on the plate was also studied

    主要內容包括物理因子如光強、溫度、接種量和ph值等對螺旋藻生長的影響；化學因子包括有機碳源、有機氮源、生長因子、生長激素等對螺旋藻生長的影響及這些營養因子之間的綜合作用，並解決了單藻落平板生長問題。
  12. Carbohydrate, protein and fat which, are needed in much larger amounts are described as macronutrients. animal foods tend to be excellent sources of some minerals and vitamins, particularly iron, zinc, iodine, vitamins a and d, and some of the b vitamins

    碳水化合物蛋白質和脂肪的需要量要大得多，稱為宏量營養素動物性食品是某些礦物質和維生素，尤其是鐵鋅碘維生素a和維生素d以及某些b組維生素的重要來源。
  13. Nutritional analysis the nutrient contents ( protein, amino acids, fats, ashes, carbohydrates, mineral substances and vitamins ) in the flower of broom edible chrysanthemum and hibiscus were analyzed, and compared with common vegetables

    三、營養成分分析:對金雀花、食用菊花和木懂花的主要營養成分蛋白質、氨基酸、脂肪、灰分、碳水化合物、部分礦物質和維生素進行測定分析，並與常見蔬菜比較。
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