粘著蛋白 的英文怎麼說

中文拼音 [niánzhāodànbái]
粘著蛋白 英文
cadherins
  • 粘 : 粘動詞（粘附） glue; stick; paste; adhere to; bond
  • 著 : 著助詞1. （表示動作的持續） 2. （表示狀態的持續） 3. （用在動詞或表示程度的形容詞後面, 加強命令或囑咐的語氣） 4. （加在某些動詞後面, 使變成介詞）
  • 蛋 : 名詞1. （鳥類或龜、蛇類所產的卵） egg 2. （像蛋形的東西） an egg-shaped thing 3. （辱罵之詞）
  • 白 : Ⅰ形容詞1 （似雪的顏色） white 2 （清楚; 明白; 弄明白） clear 3 （空的; 沒加他物的） pure; clear; ...
  • 粘著 : stick together; adhere;bond;agglutination; [工業] adhesion粘著力 adhesion force; 粘著強度 adhesio...
  • 蛋白 : 1. （卵中透明的膠狀物質） egg white; albumen; gary2. [生物化學] （蛋白質） protein
  1. On the lower shelf five vertical breakfast plates, six horizontal breakfast saucers on which rested inverted breakfast cups, a moustachecup, uninverted, and saucer of crown derby, four white goldrimmed eggcups, and open shammy purse displaying coins, mostly copper, and a phial of aromatic violet comfits. on the middle shelf a chipped eggcup containing pepper, a drum of table salt, four conglomerated black olives in oleaginous paper, an empty pot of plumtree s potted meat, an oval wicker basket bedded with fibre and containing one jersey pear, a halfempty bottle of william gilbey and co s white invalid port, half disrobed of its swathe of coralpink tissue paper, a packet of epps s soluble cocoa, five ounces of anne lynch s choice tea at 2 - per lb. in a crinkled leadpaper bag, a cylindrical canister containing the best crystallised lump sugar, two onions, one the larger, spanish, entire, the other, smaller, irish, bisected with augmented surface and more redolent, a jar of irish model dairy s cream, a jug of brown crockery containing a noggin and a quarter of soured adulterated milk, converted by heat into water, acidulous serum and semisolidified curds, which added to the quantity subtracted for mr bloom s and mrs fleming s breakfasts made one imperial pint, the total quantity originally delivered, two cloves, a halfpenny and a small dish containing a slice of fresh ribsteak

    中層放著一隻盛了胡椒粉的有缺口的蛋杯，飯桌上還擺著那種鼓狀食鹽瓶，用油紙包著的四顆粘成一團的黑色橄欖，一聽李樹商標肉罐頭36的空罐兒，墊著纖絲的橢圓形柳條筐里是一隻澤西37梨，喝剩下的半瓶威廉吉爾比公司38釀造的藥用白葡萄酒裹在瓶子上的粉珊瑚色薄繪紙已剝掉了一半，一包埃普斯公司製造的速溶可可一隻縐錫紙袋裡裝著安妮林奇公司39出品的五英兩特級茶葉，每磅二先令一隻圓筒形罐子，盛著優質結晶角沙糖兩顆蔥頭，較大的那顆西班牙種的是完整的，較小的那顆愛爾蘭種的已經切成兩瓣兒，面積擴大了，氣味也更沖鼻了一罐愛爾蘭模範奶場的乳酪，一隻褐色陶罐，盛著四分之一品脫零四分之一兌了水並變酸了的牛奶由於炎熱，它已化為水酸性乳漿與半固體凝乳，再加上布盧姆先生和弗萊明大媽40作為早餐消費掉的部分，就足夠一英品脫了，相當于原先送來的總量兩朵丁香花蕾，一枚半便士硬幣和盛有一片新鮮排骨肉的一個小碟子。
  2. In influenza and some paramyxo-viruses the surface hemagglutinin, which is a glycoprotein attaches to the b. b. c containing complementary receptor.

    流感病毒和某些副粘病毒的表面血紅細胞凝集素是一種糖蛋白，可附著于含互補受體的紅細胞上。
  3. The results showed that the wet gluten content were significantly correlative with dry weight and protein losses, dry material absorption and shear of the noodles, significantly correlative with gumminess, resilience, shear force, tensile force, tensile stress of the noodles

    結果表明：濕麵筋含量與面條的干物質吸水率、干物質損失率、蛋白質損失率呈高度顯著負相關，與面條的剪切應力呈高度顯著正相關；與面條的粘結性、回復性、剪切力、拉斷力、拉斷應力呈顯著正相關。
  4. Hyaluronic acid, as acid mucopolysaccharide, fulfils important tasks in the connective tissue ; it plays an essential role in the regulation of water binding capacity, supports the regulation of the distribution of plasma proteins and promotes wound healing

    透明質酸，作為一種粘多糖酸，在結締組織中有著非常重要的作用，它是調節組織水合能力的關鍵，同時改善血漿蛋白的運輸和促進傷口愈合。
  5. There was no difference in other biologic characteristic of mscs between the two separation method, such as cell anchorage ratio and clone formation ratio. ( 2 ) plga film presented uniformity frame with no protuberance and fissure under scanning electron microscopy ( sem ). big aperture with smooth wall and average 400 m i n size running - through each other was observed in porous plga substrate, around the big aperture there were many round micropores about 5 m size. all of the structure were equal and uniform, which satisfied the further research work. ( 3 ) mscs adhesion at earlier time was promoted by biotiegenrafter 3h, cell number was ( 1. 5 0. 18 ) 105 in the plga film coated with biotiegen group, which was significantly higher than that in plga film group ( p < 0. 01 ) and higher than that in coverslip group ( p < 0. 05 ), which cell number was ( 1. 04 0. 21 ) 105. after 6h and 12h biotiegen could not promote cell adhesion, and cell proliferation and alkaline phosphatase ( alp ) activity were not promoted dramatically during 9 days. ( 4 ) cell adhesion was promoted by fibronectin or collagen type i

    G ） i型膠原、纖維粘連蛋白促進細胞增殖，細胞接種后3 、 6 、 gd三個檢測時間點，實驗組細胞均明顯高於對照組。與1型膠原相比，纖維粘連蛋白刺激作用更強。 ） i型膠原、纖維粘連蛋白尚能誘導mscs細胞向成骨細胞分化，不僅表達成骨細胞標志物ocn 、 alp 、 opnmrna ，而且堿性磷酸酶活性明顯增高，堿性磷酸酶及鈣結節7第四軍醫大學博士學位論文一染色均強陽性， i型膠原組mscs細胞堿性磷酸酶活性較fn組更高，有顯著性差異；同時，兔疫組化染色表明，經纖維粘連蛋白作用的mscs1型膠原表達陽性。
  6. In addtion to, talin nucleates actin assembly and binds to vinculins and a host of actin binding proteins and other proteins mainly at the focal adhesion

    Talin在幫助actin的裝配同時還可以和vinculin及其它的actin結合蛋白以及粘著斑上的蛋白相結合。
  7. The dry gluten content were significantly correlative with cohesiveness, significantly correlative with resilience, shear force, shear stress, dry weight and protein losses, dry material absorption of the noodles

    乾麵筋含量與面條的粘結性呈高度顯著正相關；與面條的回復性、剪切力、剪切應力呈顯著正相關；與面條的干物質吸水率、干物質損失率、蛋白質損失率呈顯著負相關。
  8. As a proteasome inhibitor, bortezomib has shown inhibition on cell proliferation, inducing cell apoptosis, inhibition of cell adhension and inhibition of tumor angiogenesis for multiple myeloma cells

    摘要硼替佐米作為一種蛋白酶抑制劑，對多發性骨髓瘤細胞表現出抑制細胞生長、誘導腫瘤細胞凋亡、抑制細胞粘附、抑制腫瘤血管生成等作用，同時對血液系統其他惡性腫瘤具有顯著的作用。
  9. The experimental results showed that the water - absorbing ratio and the total score of the noodles and the stable time of the dough and the viscosity of the gelatinized paste decreased by the increasing of the wheat malt powder ' s concentration, in addition, the cooking losing and protein losing of the noodles increased

    結果表明，隨著小麥芽粉添加量的增加，面條的吸水率與品質綜合得分逐漸下降；干物質損失率、蛋白質損失率與面條湯的吸光度逐漸上升；面團的穩定時間逐漸下降；麵粉糊化后的粘度大幅度的下降。
  10. The results showed that the 11 measured cooking and eating quality properties and taste value have manium significance genetic difference ; among the cooking and eating quality properties, varietal variation coefficent of gel consistency, peak viscosity, break down, setback is relatively large ; every cooking quality property has a different correlation with eating quality property, initial pasting temperature, finial viscosity, consistency and setback have significant or maximum significant inverse correlation with taste value, while peak viscosity, break down has a postive correlation with taste value, amylose content and protein content are inversely related to taste value, but gel consistency are positively related to taste value another, the correlation among varietal cooking and eating quality properties is significant or maximum significant ; in the analysis of principal components, the cumulative percent of 4 selected principal components reached 90. 58 %, initial pasting temperature of large second principal components is small, but amylose content and protein content is high, finial viscosity, consistency are large

    結果表明，所測定的11項蒸煮食味品質特性及味度值在供試品種間均存在著極顯著的遺傳差異；在蒸煮食味品質特性中，膠稠度、最高粘度、下降粘度值、粘滯峰消減值的品種間變異系數較大；糊化開始溫度、最終粘度、回冷粘滯性恢復值、粘滯峰消減值與味度值呈顯著或極顯著的負相關，而最高粘度、下降粘度值與味度值呈極顯著的正相關，直鏈澱粉和蛋白質含量與味度值呈負相關，而膠稠度與味度值呈正相關；在主成分分析中，被入選的4個主成分的貢獻率達90 58 ，其中第二主成分大的品種，糊化開始溫度低，直鏈澱粉和蛋白質含量高，最終粘度和回冷粘滯性恢復值大。
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