蛋白脂質 的英文怎麼說

中文拼音 [dànbáizhīzhí]
蛋白脂質 英文
proteolipid
  • 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; ...
  • 脂 : 名詞1. （動植物所含的油質） fat; grease; tallow 2. （胭脂） rouge 3. （姓氏） a surname
  • 質 : Ⅰ名詞1 （性質; 本質） nature; character; essence 2 （質量） quality 3 （物質） matter; substance;...
  • 蛋白 : 1. （卵中透明的膠狀物質） egg white; albumen; gary2. [生物化學] （蛋白質） protein
  • 脂質 : fatty substance
  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. Acetic acid is formed as an intermediate in the anaerobic fermentation of carbohydrates, proteins, and fats.

    醋酸是碳水化合物，蛋白質和脂肪在厭氧發酵時所形成的中間體。
  3. Other non - peroxidated aldehydes, such as formaldehyde, acetaldehyde, glyoxal, acrolein, pyruvaldehyde, salicylaldehyde, all did not change rheological property of these biological materials. the effects of mda on rheological parameters, crosslinking reaction and their relation with age pigment - like fluorescence were studied

    戊二醛作為一種蛋白固定劑能特異地改變流體特性，而其它非脂質過氧化醛類，如甲醛、乙醛、乙二醛、丙烯醛、丙酮醛、水楊醛等並沒有明顯改變上述溶液的流變性。
  4. Daqu, a microbial product containing multiple enzymes and bacterial species, its aroma - producing substances mainly come from proteins and fat of daqu - making materials and the degradation of amylum and those substances are composed of amino acids, fatty acid, polyose and its polymers etc

    摘要大?是一種富含多酶多菌的微生態製品，大?復合曲香物質來源於制曲原料中的蛋白質、脂肪以及澱粉等的降解，其復合曲香由氨基酸、脂肪酸、多糖及其聚合物等多種物質共同構成。
  5. 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。
  6. Bitter melon can clear stomach heat and boost eyesight. perhaps the best substantiated use today is that of bitter melon for people with diabetes mellitus. other properties and actions documented by traditional use are antifungal, antiparasitic, antivenin, bitter, cardiotonic tones, balances, strengthens the heart, digestive stimulant, emetic causes vomiting, menstrual stimulator, purgative strong laxative, vermifuge expels worms

    苦瓜含豐富的維他命c葉酸鉀及維他命b雜，另有鉻chromium及一種類似胰島素的植物蛋白質，能增強胰島素功能，有降血糖和有助促進血液中糖份進入細胞的功效，加快能量使用，預防糖尿病，可以幫助血糖的控制，抑制脂肪的分解還有獨特的蛋白質，具有抗病毒的作用等等。
  7. Yellow powder insect stem article certain fat f aridity, smash insect powder, can prolong conservancy period and raise albumen content and quality

    黃粉蟲干品經技術方法提取一定脂肪后的乾燥、粉碎蟲粉，可以延長保存期並提高蛋白含量與質量。
  8. Biomax follows researchers reports on the necessary amount of elements such as protein, lipid, fiber, vitamins, mineral, and amino acids, attractant and binder and can guarantee the consistent production of high quality feed

    是從學者專家研究報告中，從蛋白質脂肪纖維質維他命氨基酸礦物質之需求量及餌料引誘劑黏劑之開發與幼魚蝦之嗜食配合研製成理想之餌料。
  9. The diabetes coronary heart disease high reason of incidence of a disease is many - sided, yet chiefly is the fat supersession chaos, and creates glycerine three grease and the cholesterol to get higher, that sweet and protein are metabolized oddly be able to create myocardium capillary pathological changes and the myocardium supersession chaos, but the flora nervous system chaos easily arouses that blood vessel pulling force adds and injures the artery breastwork

    糖尿病冠心病發病率高的原因是多方面的，但主要是脂肪代謝紊亂，造成甘油三脂和膽固醇增高，糖和蛋白質代謝的失常會造成心肌的微血管病變和心肌代謝紊亂，而植物神經系統紊亂易引起血管張力增加而損傷動脈壁。
  10. The pancreatic juice also contains three main enzymes which tear proteins, fats and carbohydrates apart into basic building blocks.

    胰液內還含有三種主要的酶，這些酶能把蛋白質、脂肪和碳水化合物分解成基礎建築材料。
  11. Contain protein, adipose, iron, calcic, the microelement such as copper, still have chlorophyll, vitamin b, the composition such as sulfureous element

    含有蛋白質，脂肪，鐵，鈣，銅等微量元素，還有葉綠素，維生素b ，硫磺素等成分。
  12. The changing tendencies of the relative contents of phosphorous contained substances have been detected by in - vivo " p magnetic resonance spectroscopy ( in - vivo " p mrs ) during the whole hatching process. in - vivo ] p mrs proved the catabolism of adenosine 5 ' - triphosphate ( atp ), phosphorous ester and phosphocreatine ( pcr ) when the embryo dead. the results could be used to deduce the conversion of phosphorous contained metabolites during the chicken embryo developed

    用活體核磁共振定域氫譜（ in - vivohmagneticresonancespectroscopy ， in - vivohmrs ）對胚胎發育過程中羊水和蛋白、蛋黃的成分進行了分析；用活體磷譜（ in - vivo 』 』 pmrs ）的方法分析了在整個胚胎發育過程中含磷代謝物的相對含量隨時間的變化，表明了磷脂類物質及三磷酸腺苷（ atp ） 、磷酸肌酸（ pcr ）在此過程中的變化及可能的相互轉化的趨勢，胚胎死亡后的磷譜也證明了磷脂類物質及三磷酸腺苷（ atp ） 、磷酸肌酸（ pcr ）在死亡過程中降解為無機磷的現象。
  13. Effects of polifen on serum superoxide dismutase lipid peroxide and ceruloplasmin in patients with coal - worker s pneumoconiosis

    過氧化脂質和銅藍蛋白的影響
  14. Conjugates of protein and lipid occur as lipoproteins.

    蛋白質和脂肪結合產生脂蛋白。
  15. Flavour compounds of fermented sausage are formed through carbohydrate fermentation, fat metabolism, nitrogenous compounds decompound and spices. flavour components of fermented sausage and its origins are summarized in this paper

    發酵香腸的風味物質主要來自於碳水化合物、脂肪、蛋白質的代謝和氧化，以及人為添加的香辛料。本文概述了現已鑒定的發酵香腸的主要風味物質及來源的研究情況。
  16. At the same time, it may get rid of some dissoluble protein and dirt, and to emulsify the natural animal fat

    同時也去除一些可溶解的蛋白質和污垢，並且乳化動物本身的天然油脂。
  17. Nonfat dry milk is an inexpensive proteinaceous eluent.

    脫脂奶粉是廉價的蛋白質洗脫劑。
  18. Absorb contain a lot ofprotein and adipose food, be like an egg kind, fish, lean lean, earthnut, walnut, legume, ability makes petty and compressed breast plump rise

    攝取富含蛋白質和脂肪的食品，如蛋類、魚類、瘦肉，花生、核桃、豆類等，才能使細小扁平的乳房豐滿起來。
  19. Table 2. lipids composition of pattern a and b type of ldl ( s )

    表2 . a型和b型低密度脂蛋白脂質組成
  20. Milk, especially fermented milk, has many kinds of flavor substances, which includes non - volatile acid, volatile acid, carbonyl compounds and hydrolyzates of protein, fat, and lactose

    摘要乳尤其是發酵乳中的風味物質種類繁多，包括非揮發性酸、揮發酸、羰基化合物以及蛋白、脂肪和乳糖等的分解物。
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