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inorganic iodine
    Determination of Inorganic Iodine in Salt by Gas Chromatography
    气相色谱法测定食盐中无机碘
    Extractioh Gas Chromatograph for Determining Inorganic Iodine in
    萃取气相色谱法测定水中无机碘
    After incubation, it was found that in the LATS-IgG group the radioactivities of T_3and T_4 were 16.6% and that of inorganic iodine 83.4% of the total activities, respe-ctively, whereas in the control group they were 2.1% and 97.9%, respectively. Theseresults indicated that LATS not only increases the total thyroid release but also affectsthe composition of the components secreted.
    如果先用~(125)I体内标记2小时,再将甲状腺摘出体外培养,则LATS组不仅总的释放率增加,而且释放物的组成成分,也有所不同,激素碘占16.6%,无机碘占83.4%;
    Special interest is directed to the relations among the iodine species, and parameters related to organism activity. The concentrations of total inorganic iodine are from 0.267 to 0.443μmol/dm3 (mostly iodate) in the surface seawater.
    结果表明,表层海水总无机碘含量分有值在0.267-0.443μmol/dm3之间;
    When inorganic iodine was added to liquid medium from 50-500mg/l, mycelia of Flammulina velutipes FM, Pleurotus ostreatus Tuiguang No. 1 and Auricularia auricala ShanEr No. 1 absorbed inorganic iodine with the amt.
    在培养液中添加50~500mg/1范围的无机碘离子,金针菇F_(30),平菇推广一号,黑木耳以耳1号菌株菌丝体富集的生物碘量分别为0.36~8.52mg/g.
    The retention of iodine after stewing was 66 1%,53 4%,47 0%, and 43 2% for fruit bearing vegetables, roots, beans and meat. The stability of organic iodine in food is higher than that of inorganic iodine.
    茄果类、根茎类、豆类、畜肉类在炖的过程中碘保留率依次为66.1%,53.4%,47.0%,43.2%。 食物中的有机碘稳定性高于含碘食盐中的无机碘
    Inorganic iodine in salt was determined by gas chromatographic method.
    利用化学反应和气相色谱法测定食盐中无机碘
 

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