苦氨酸 的英文怎麼說

中文拼音 [kǔānsuān]
苦氨酸 英文
picramic acid
  • 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; ...
  • 氨 : 名詞[化學] （氮和氫的化合物） ammonia; hydrogen nitride
  • 酸 : 酸構詞成分。
  1. Folkloric uses have included a myriad of other indications, including psoriasis, infertility, gastrointestinal cramps, infections, and cancer and as an abortifacient. in china, bitter melons have been used in traditional chinese medicine for a long time. like most bitter - tasting foods, it stimulates digestion

    苦瓜有較高的營養價值，含有蛋白質脂肪各種氨基酸苦瓜代糖類維生素a b c等人體不可缺少的營養物質，以及人體必需的無機鹽和鈣磷鐵等礦物質。
  2. Fat, protein, aminophenol, trace elements in amygdalus ledebouriana schleche were determinated by chp ( 2005 edition ) and national standard methods, natural benzaldehyde and amygdalin were determinated by uv absorb method and hplc method respectively

    分別用索氏抽提法、微量凱氏定氮法測定野巴旦杏中脂肪、蛋白質，用氨基酸分析儀測定多種氨基酸含量，原子吸收法測定多種元素，紫外法及反相高效液相法測定天然苯甲醛及苦杏仁苷。
  3. 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。
  4. The a - transglucosidase was selectively modified by pcmb, me, edc, clac, acetyl acetone and nbs, and changes in the activities of the enzyme have been detected. the reaction of a - transglucosidase with pcmb, me, edc and clac resulted in a strong inhibition of the enzyme activities which decreased with the increase of modifier concentration. the acetyl acetone and nbs were found without inhibition effect

    酚丙酮、小涅代唬拍酷亞胺剛b引等化學修飾劑對a葡萄糖轉苦酶的幾種氨基酸殘基進行選擇修飾，並測定其酶活力變化，結果表明： pcmb 、 me 、 edc 、 ciac能顯著抑制酶的活性，活力的下降與修飾劑的濃度有關，乙酚丙酮、 nbs白巾飾對酶的奪製作用不明顯。
  5. 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。
  6. The results indicate that the nucleotide sequences and deduced amino acid sequences of all the guangxi isolates in the signal peptides were highly homologous, but lowly homologous with other reference strains. the amino acid composes and arrangement of all guangxi isolates at the cleavage site has the typical pattern of ndv virulent strains, and is identical with the facts in the field cases. all the guangxi isolates are classified into genotype vii of apmv - 1, the same genotype dominated in china and other areas in recent years

    結果發現，廣西分離株之間在信號肚的核旮酸和氨基酸同源性很高，而與其它參考株差異較大；廣西分離株在裂解位點的氨基酸組成和排列均符合強毒株的特徵，並與毒株在臨床上的致病情況相符；根據apmvlf基因第47位第420位核苦酸序列所繪制的系譜樹吵ylogenetictree ）來看，廠西雞和鵝分離株都歸屬于基因型vll 。
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