苦味酸的 的英文怎麼說

中文拼音 [kǔwèisuānde]
苦味酸的 英文
picric
  • 苦 : Ⅰ形容詞1 （象膽汁或黃連的味道） bitter 2 （難受的; 痛苦的） painful; hard 3 [方言] （除去得太多; ...
  • 味 : Ⅰ名詞1 （味道） taste; flavour 2 （氣味） smell; odour; savour 3 （意味; 趣味） significance; int...
  • 酸 : 酸構詞成分。
  • 的 : 4次方是 The fourth power of 2 is direction
  • 苦味 : bitter taste; amargoso; amargosa; acrimony苦味補藥 bitter tonic; bitters; tonic amara; 苦味酒類 b...
  1. In this thesis, new fluorescence carriers with good properties were synthesized and copolymerized under uv irradiation on the silanized glass or quartz disk and - the sensors prepared were studied. ( 1 ) n - propyl - 4 - ( n - methylacryloxy - ethyl ) amino - 1, 8 - naphthalimide ( pmean ) was synthesized and used for determination of picric acid. the linear range of the sensor is 9. 80x10 - 7 - 1. 96x10 - 4 mol i - 1

    （ 1 ）合成了n -丙基- 4 - （ n -甲基丙烯酰基氧乙基）氨基- 1 ， 8 -萘酰亞胺（ pmean ） ，研製出了苦味酸熒光光纖傳感器，可間接測定藥片中磷酸氯喹和水樣中苦味酸的含量。
  2. The results were as follows : leaching solution by hot water extraction was date in color and had mellow date aroma and the highest fusel oil content but strong bitter taste ; leaching solution by pectinase enzymolysis had the highest reducing sugar content easy for fermentation but excessively high methanol content in fermenting wine ; leaching solution by microwave extraction had the shortest extraction time and fermentation time and the highest ethyl acetate content in wine and the produced wine had special aroma

    結果表明， 90熱水浸提，浸提液發酵酒顏色呈棗紅色，雜油醇含量最高，有濃郁棗香，但苦味重；果膠酶酶解浸提，浸提液還原糖含量最高，利於發酵，但發酵酒的甲醇含量過高；微波強化浸提，浸提時間和發酵時間最短，所得棗酒的乙酸乙酯含量最高，且有特殊香味。
  3. The primary tastes of sour and bitter are near the junction of the soft and hard palates in the roof of the mouth.

    酸味和苦味的基本味蕾位於靠近口腔頂部軟硬顎的交界處。
  4. Black forest cake wonderful chocolate layer cake which is soaked in kirsch liqueur, with cherry filling

    層層疊疊的巧克力海綿蛋糕和德國黑櫻桃果蓉，加上淡雅的天然淡奶油，將微酸與苦甜的滋味融合得恰到好處。
  5. According to the principle of energy transfer, an opto - chemical sensor with higher sensitivity to detect picric acid by using the mixture of porphyrin dimer and anthracene as fluorescent carrier has been developed

    基於能量轉移原理，採用卟啉二聚體和蒽的混雜體系作為熒光載體研製了一種靈敏度更高的苦味酸光化學傳感器。
  6. They even have a theory about the " five tastes " : sweet, sour, spicy, salty, and bitter.

    他們甚至有關於五味的一套理論；甜，酸，辛辣，芳香，咸或苦。
  7. It comes as yellowish brown powder, rosin odor and tiny bitter in taste

    本品為黃棕色的粉末，氣香味微苦酸澀。
  8. 4 sour, sweet, bitter, spiciness and fishiness numb our taste bud so that we can ' t taste the light sweet

    酸、甜、苦、辣、腥等麻木我們的口味、舌蕾，再也品嘗不出清淡的香甜。
  9. The bitterness substances in luzhou - flavor liquor mainly include tannin, peptide, amino acid, fusel alcohol, aldehyde, and inorganic salt

    濃香型酒中的苦味物質主要有單寧類、多肽、氨基酸、雜醇、醛類和無機鹽。
  10. Taste ： does it taste sweet, sour or bitter

    味道：唱起來是甜的，酸的還是苦的？
  11. Electrochemical determination of trinitrophenol under the enhancement of cpc

    氯代十六烷基吡啶增強下的苦味酸電化學檢測
  12. Compared with the traditional chemical sensors, it has faster response time, better reproducibility and reversibility, wider measurement range and higher sensitivity

    與傳統的苦味酸光化學傳感器相比，它具有更高的靈敏度和更寬的測量范圍，響應速度快，重現性好。
  13. And for the first time in her life she felt bitterness against the people who had befriended her only to torment her more poignantly : she felt envy of natasha, who had never had any experience of the kind, who had never been required to make sacrifices, and made other people sacrifice themselves for her, and was yet loved by every one

    於是，有生以來第一遭，感到她對人們的哀怨，嘗到了苦味。人們對她施以恩惠，卻是為了更痛苦地折磨她她感到對娜塔莎的嫉妒，她從未嘗到過類似的辛酸，從來勿須犧牲自己而總是讓別人為她犧牲，而大家總是喜歡她。
  14. There are some problems in the taste of traditional yellow rice wine at present : heavy bitterness, strong wine flavor, particular sourness and hard aftertaste etc., which hinder the development of yellow rice wine to some extent

    摘要目前的傳統黃酒在口味上存在苦味過重、曲香過于突出、酸味過于獨特、后勁過大等問題，在一定程度上影響黃酒的發展，因此有必要改進傳統黃酒工藝，探索生產新型黃酒。
  15. The mucus you vomited may be the secretion from the oral cavity or pharynx. however, if the mucus tastes sour or bitter, it may be secretion from the stomach due to reflux

    黏性的透明液體，可能是口腔或咽喉的分泌，但如果黏液帶酸或苦味，則可能是胃液倒流。
  16. Without our sense of smell, our only taste sensations would be : sweet, sour, salty, and bitter

    如果沒有嗅覺，我們的基本味覺是：甜、酸、咸和苦。
  17. It makes most acidic foods taste sweet, but does not improve the taste of bitter things

    它讓多數的酸味食物嘗起來甘甜無比，卻不能改善苦澀的食物的味道。
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