膠質消化 的英文怎麼說

中文拼音 [jiāozhíxiāohuà]
膠質消化 英文
pectin digests
  • 膠 : Ⅰ名詞1 （某些具有黏性的物質） glue; gum 2 （橡膠） rubber 3 （姓氏） a surname Ⅱ動詞（用膠粘） st...
  • 質 : Ⅰ名詞1 （性質; 本質） nature; character; essence 2 （質量） quality 3 （物質） matter; substance;...
  • 消 : 動詞1 （消失） disappear; vanish 2 （使消失; 消除） eliminate; dispel; remove 3 （度過; 消遣） pa...
  • 膠質 : galotinous; colloidalmatter膠質層 gelatinous layer; 膠質電池 [電學] gelled cell; 膠質膜 cutose
  • 消化 : digestion; digest
  1. Lukang ? gel can improve skin sensation and elegance of cosmetic, reduce or eliminate the mucosity sensation of organic gel and polymer

    綠康凝膠還可改善化妝品的膚感，增加雅緻感，降低或消除有機凝膠和聚合物的粘膩、膠質感或掛絲等。
  2. Besides, gel substance made from pectin cellulose in intestine ， makes digestive and carbohydrate mix together ， this can defer intestine to digest and absorb the monosackcharide substance, thus reduce blood sugar

    另外，果膠纖維素在腸道內形成的凝膠物質，使消化酶和碳水化合物混合，能延緩腸道對單糖物質的消化和吸收，從而使血糖降低。
  3. Correlation analysis was done using the % vol of matched spots from the two group, which is a useful function offered by the software. consequently, the correlation coefficients of the plc - 1 + / + group were 0. 858, 0. 867, 0. 875, yet the other were 0. 842, 0. 846, 0. 863. we cut out 7 bad - matched spots ( exist in one group and out of the other ) after analysis by auto matching and manual correction, three of which has been analyzed by pmf up to now. of the three analyzed, one has been idendified as vimentin definitely, while the other two can not be identified

    經過軟體分析和手工修正，挑取了7個在兩組凝膠中不能匹配的蛋白質斑點（一組存在而另一組消失） ，目前已對其中3個進行了質譜鑒定，其中一個確切鑒定為vimentin ，而另外兩個不能得到鑒定。 vimentin是一種第三類中間纖維，與c - fos 、 c - jun和creb具有較高的同源性，在細胞分裂時常常大量地重新組織，發生顯著的磷酸化。
  4. This machine is willing to have a high production ability, the gum anticipates temperature low, the electric power consumes little, quality good, the petrochemistry even etc. characteristics, so used for the gum tube, inner tire broadly, tape inner pad layer, seal completely, electric wire, electric cable, protect the ware extrusion of a set of etc. rubber to prepare to take shape

    用途介紹:本機具有生產能力高，膠料溫度低，電能消耗少，混合質量好，塑化均勻等特點，因此廣泛地用於膠管，內胎，膠帶內襯層，密封條，電線，電纜，護套等橡膠製品擠出預成形。
  5. In this experiment hcv structural gene was amplified by polymerase chain reaction ( pcr ), and was inserted into baculovirus expression vector pfastbacl to construct a recombinant transposing vector pfbl - cee. the plasmid pfb 1 - cee was transformed into dh1 obac competent e. coli cells. high molecular weight dna was prepared from the overnight cultures from the selected e. coli colonies, which was recombinant baculovirus shuttle vector containing hcv structural gene, named bac - cee

    本實驗用pcr擴增hcv結構區基因，克隆到桿狀病毒表達載體pfastbacl中，構建成重組轉座載體pfb1 - cee ，轉化dh10bac大腸桿菌感受態細胞，篩選陽性菌落，抽提大分子質粒dna ，獲得含hcv結構區基因的重組桿狀病毒穿梭載體bac - cee ，脂質體介導轉染sf9昆蟲細胞，出現細胞病變后，收集含有重組桿狀病毒顆粒的培養上消，重新感染sf9細胞，收集sf9細胞，進行12 . 5 sds -聚丙烯酰胺凝膠電泳，可見表達的蛋白條帶。
  6. 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。
  7. Raw materials muscle tissue of amino acids, peptides, dissolved in broth, to increase fresh ; the resilience of the collagen in the connective tissue protein in the long heated complete hydrolysis into soluble gelatin, conducive to digestion ; bone tissue of calcium and vd, the reaction of organic acids, which will help absorb : fat group weaving in and cooking fatty acids can occur in the reaction of the alcohol esters, which will help increase incense

    原料肌肉組織中的氨基酸、多肽等溶解于湯汁中，利於增鮮;結締組織中堅韌的膠原蛋白質在長時間加熱后完全水解成可溶的明膠，利於消化;骨骼組織中的鈣質與vd 、有機酸類發生反應，利於吸收:脂肪組織中的脂肪酸則可以與料酒中的乙醇發生反應生成酯類物質，利於增香。
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