sugar acid 中文意思是什麼

sugar acid 解釋
糖酸
  • sugar : n 1 糖；【化學】糖。2 甜言蜜語，阿諛奉承。3 〈俚語〉錢，賄金。4 〈美俚〉麻醉品；心愛的人。vt 1 撒...
  • acid : adj. 1. 酸味的。2. 【化學】酸的，酸性的。3. 〈比喻〉尖酸刻薄的，易怒的。n. 1. 酸味物。2. 【化學】酸。adv. -ly ,-ness n.
  1. They may be citric acid, monosodium glutamate, borax, ammonium sulphate, compound fertilizer, piece of radish, bean, less, seed, mine reside and sugar, in chemical, pharmaceutical, foodstuff, grain, mine and so on industries

    物料自進料口進入機內，在激振力作用下，物料沿水平方向拋擲向前連續運動，熱風穿過流化床孔板向上穿過同物料換熱后，
  2. Elevated [ co2 ] treatment resulted in the larger accumulation of carbohydrate ( soluble sugar and starch ) in leaves of anthurium andraeanum lind during short - term experiment, but the difference of three treatment groups is no striking during long - term experiment. chlorophyll content, chlorophyll a / chlorophyll b ratio in leaves increased, while soluble protein decreased in elevated [ co2 ] during experiments. elevated [ co2 ] led to the increase of rubp carboxylase activity and the decline of glycolic acid oxidase activity during short - term experiment, but the rubp carboxylase activity decreased after 60 d, the glycolic acid oxidase activity increased after 90 d

    高濃度co _ 2處理的紅掌，葉片中的葉綠素含量增加，葉綠素a葉綠素b升高，但可溶性蛋白含量下降，並且隨著處理時間的延長，可溶性蛋白含量的下降更為明顯，處理150d時， t1 、 t2的可溶性蛋白含量與ck相比分別下降了36 . 7 、 28 . 2 ；高濃度co :處理的前30d ，高濃度c02抑制了go活性， rubpc活性升高:處理以記時，高濃度coz處理組的rubpc活性降低， go活性仍然低於對照;處理以月後，高濃度co :處理組的rubpc活性低於對照，其中t2的rubpc活性顯著下降，而go活性升高。
  3. Degenerate oligonucleotides to highly conserved regions of cucumis melo 1 - aminocyclopropane - 1 - carboxylic acid ( acc ) oxidase gene were used to prime the amplification of fragment of 128bp by ploymerase chain reaction ( pcr ) in samples of genomic dna from fruit of cucumis melo l. cv hetao flesh, which was cloned into plasmid vector pmd - 18 - t. the clon of antisense orientation were selected, and it was inserted downstream of camv35s promoter and enhancer " " of tmv into the plant expression vector pbinyxw, antisence expression vector pbinya was constructed. at the base that pollination and fertilization of cucumis melo l. cv hetao was studied, using pollen tube pathway transformate cucumis melo l. cv hetao, 76 fruit had been obtained, moreover, hardness and content of sugar were analysed

    本實驗以河套蜜瓜果肉基因組dna為模板，用甜瓜acc氧化酶基因特異寡核苷酸鏈為引物進行pcr擴增，得到128bp的擴增產物。將得到的擴增產物克隆到質粒載體pmd - 18 - t上，篩選反向克隆，然後將其反向構建到植物表達載體pbinyxw的camv35s啟動子和tmv增強子「 」的下游，構建成反義表達載體pbinya 。並在對河套蜜瓜授粉受精生物學研究的基礎上，通過花粉管通道法轉化河套蜜瓜，共獲76顆瓜，並進行了硬度和含糖量的分析。
  4. Rich variety of natural climate, dry and rainless, irrigated by the melt water of tianshan mountain ' s ice and snow, sufficient sunlight, significant temperature gap between day and night, suitable for growth and cultivation of different types of wine grape, few disease and pest, high grape sugar contents level, moderate acid level, good color and luster, ideal material for producing top grade green food wine

    自然氣候類型多樣，乾旱少雨，天山冰雪融水灌溉，光照充足，晝夜溫差大，適宜酒葡萄不同品種的生長發育，病蟲害少，葡萄果粒含糖量高，酸度適中、色澤好，是生產綠色食品高檔葡萄酒的理想原料。
  5. Papaya each containing 100 grams of up to 529 mg of amino acids, aspartic acid 149 mg, 34 mg glutamic acid, arginine 31 mg, 28 mg valine, isoleucine 34 mg, 34 mg lysine, oleanolic acid 70 mg, 24. 9 mg calcium, vc96. 8 mg apple ' s 48 times, pectin 9. 5 %, 16. 8 % of total sugar, high nutrient content of papaya and other non - comparable papaya

    每100克木瓜含氨基酸高達529毫克，其中門冬氨酸149毫克，谷氨酸34毫克，精氨酸31毫克，纈氨酸28毫克，異亮氨酸34毫克，賴氨酸34毫克，齊墩果酸70毫克，鈣24 . 9毫克， vc96 . 8毫克是蘋果的48倍，果膠9 . 5 % ，總糖16 . 8 % ，營養含量之高非番木瓜和其他木瓜可比。
  6. Udp - glucuronosyltransferases ( ugts ) are glycoproteins localized in the endoplasmic reticulum that catalyze the conjugation of a broad variety of endogenous and exogenous lipophilic aglycon substrates ( such as bilirubin, steroid hormone and drugs, insecticide, etc ) with glucuronic acid using udp - glucuronic acid ( udpga ) as the sugar donor. ugts are a gene superfamily of phase ii drug - metabolizing enzymes, they are responsible for the glucuronidation of a significant number of different functional groups ( e. g

    Ugts能催化各種各樣外源和內源的親脂性糖苷配基底物與葡醛酸的結合，該反應是機體清除外源性（如藥物和殺蟲劑）和內源性（如膽紅素和甾體激素）親脂性化合物的一個主要方式，也是藥物相代謝的重要方式。
  7. Ingredients : fresh milk, skimmed milk powder, desalted whey powder, granulated sugar, oligofructose, refined vegetable oil, maltodextrin, bovine colostrums, long - chain polyunsaturated fatty acid ( dha ), folic acid, vitamin b1, vitamin b2, vitamin b12, vitamin c, pantothenic acid, zinc sulfate, cupric sulfate, manganese sulfate

    配料表：新鮮牛奶、脫脂奶粉、脫鹽乳精粉、白砂糖、低聚果糖、精煉植物油、麥芽糊精、牛初乳、長鏈多不飽和脂肪酸（ dha ） 、葉酸、維生素b1 、維生素b2 、維生素b12 、維生素c 、泛酸、硫酸鋅、硫酸銅、硫酸錳。
  8. Biochemistry ) a nitrogenous molecule, either a pyrimidine or a purine, that combines with a pentose sugar and phosphoric acid to form a nucleotide, the fundamental unit of nucleic acids

    2堿基：一種含氮的分子，嘌呤堿或者是嘧啶堿，它們和戊糖還有磷酸一起構成核苷酸，核苷酸是核酸的基本結構單位。
  9. A study on rapid and direct method for the spectrophotometric determination of trace sugar in green and fresh feed with picric acid

    必苦酸光度法直接快速測定青鮮飼料中糖的研究
  10. Glucose - fructose syrup ， water ， sugar ， acetic acid ， salt ， gelling agent ： pectin ， dried mint ， colours ： copper chlorophyllin ， tumeric ， citric acid ， spearmint oil

    成分：葡萄果糖漿、水、食糖、醋酸、食鹽、膠凝劑、葉綠酸、檸檬酸、薄荷油等。
  11. The study of kinetics for both glucose and glucose xylose mixed sugar lactic acid fermentation

    聚氨酯固定化米根霉發酵乳酸動力學研究
  12. Badh cdna ( 1901bp ) included a 66 bp 5 " utr, a 329 bp 3 " utr and a 1506 bp orf encoding a 501 - ammo - acid polypeptide which showed 88 % sequence identity to badh from spinach, sugar beet and atriplex hortensis respectively. the deduced amino acid sequence included a decapeptide sequence " vtlelggksp ", which is highly conserved among general aldehyde dehydrogenases ( aldh ), and a cysteine residue

    Badhcdna全長1901bp ， 5端非編碼區66bp ， 3端非編碼區329bp ，含有2個可能的加polya信號： aataa ，開放閱讀框架1506bp ，編碼一個由501個氨基酸構成的多肽，與菠菜、甜菜、山菠菜badh的氨基酸序列同源性均為88 ，其中有醛脫氫酶的保守序列vtlelggksp和半胱氨酸殘基。
  13. Sugar-factory lime sludge had a more favorable influence in improving the structure of acid soils than limestone.

    糖廠的石灰沉渣，在改良酸性土結構上，要比石灰石粉有更良好的影響。
  14. The seed was also rich in total sugar, in crude protein, in amino acid and inorganic elements. in addition, the higher antimicrobial activity of alcohol extracts from the seed and pentadecanoic acid containing 18. 99 % in the unripe seed oils were first found

    種子的總糖、粗蛋白、氨基酸、礦質元素含量也較豐富。首次發現種子醇提物有較強的抗菌活性和青果種子油有相對含量高達18 . 99的十五碳烷酸。
  15. The major products includes 1 ) food additives : citric acid & its derivatives, l - lactic acid & its derivatives, msg, starch sugar etc ; 2 ) feed additives : lysine & its salts, corn gluten powder etc ; 3 ) bio - energy : fuel ethanol, bio - diesel etc ; 4 ) biochemical products range : bio - ethylene & its derivatives, poly lactic acid ( pla ) bio - degradable plastics, poly lactic acid polymer fiber fabrics etc

    主要產品有檸檬酸及其鹽類、 l -乳酸及其衍生物、味精、澱粉糖等食品添加劑；賴氨酸及其鹽類、玉米蛋白粉、氨基酸蛋白粉等飼料添加劑；燃料乙醇、生物柴油等生物能源產品；生物乙烯及其衍生物、聚乳酸生物可降解塑料、聚乳酸聚酯纖維布料、無毒綠色溶劑、無毒增塑劑等生物化工系列產品。
  16. When mice on the control diet or the high - sugar diet were exposed to kainic acid ， their learning and memory were somewhat impaired

    人們普遍認為，紅藻氨酸會損傷海馬體內的神經細胞，海馬體是大腦中起認知與記憶作用重要區域。
  17. The reducing sugar content in the phloem and xylem of populus pseudo - simonii, p. pseudo - simonii p. nigra, p. simonii p. nigra, p. koreana, 27 and 40 - year - old p. simonii wood was analyzed by 3, 5 - dinitrosalicylic acid colorimetry

    摘要利用3 ， 5 -二硝基水楊酸比色法測定小青楊、小青黑楊、小黑楊、香楊、 27年生和40年生小葉楊韌皮部和木質部的還原糖含量。
  18. The unique plateau climate of liangshan prefecture enables the local strawberry to contain high sugar, high acid and various nutrition ingredients such as vitamins and minerals

    涼山州獨特的高原氣候，使本地草莓含糖高、含酸高，並含有多種維生素和礦物質營養成份。
  19. Besides, there was a decrease in the content of vc, soluble sugar and organic acid, and the sugar - acid rate

    此外，果實vc含量可溶性糖含量與有機酸含量，以及糖酸比均下降，風味降低。
  20. By the way of orthogonal experiment, we studied the effects of the different sugar - acid proportions, solidification ' s types and concentrations and the content of apple on the flavor, texture and color of the fruit of chinese wolfberry cake, and affirmed the best prescription

    通過正交實驗，研究了不同糖酸比、增稠劑種類和濃度以及蘋果含量對枸杞糕的風味、質地、顏色的影響，從而確定其最佳配方。
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