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氨基酸降解
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  “氨基酸降解”译为未确定词的双语例句
     The study on protein and animo acids degradability of different protein meal in rumen of sheep
     不同蛋白质饲料在绵羊瘤胃中蛋白质和氨基酸降解率的研究
短句来源
     THE ESTIMATION OF AMINO ACIDS DEGRADABILITY OF OIL MEALS IN THE RUMEN OF STEERS
     瘤胃尼龙袋法测定饼粕饲料总氨基酸降解
短句来源
     With the increasing of temperature, the average degradability of total amino acid and essential amino acid both decreased significantly (P<0.01) than original SBM.
     其中,75℃处理的豆粕和120℃处理的豆粕,瘤胃蛋白质降解率分别显著下降(P<0.05)和极显著下降(P<0.01)。 随着处理温度的升高,豆粕的各种氨基酸降解率、总必需氨基酸降解率和必需氨基酸降解率均程下降趋势(P<0.01)。
短句来源
     In this article, three sheep using permanent fistula on rumen were used to determine the degradation rule and calculate the dynamic degradation rate of protein, amino acid and dry matter of soybean meal, peanut meal, cotton seed meal (CSM), rape seed meal(RSM) and lees in rumen.
     绵羊常用蛋白质饲料瘤胃蛋白质和氨基酸降解特性的研究:本试验以3头装有永久瘤胃瘘管的绵羊为试验动物,用尼龙袋法测定了豆粕、花生粕、棉籽粕、菜籽粕和酒糟5种常用蛋白质饲料在绵羊瘤胃内蛋白质、氨基酸和干物质降解规律并计算了蛋白质、氨基酸和干物质的动态降解率。
短句来源
     The amino acid degradation rules varied of different protein feed, but they had the same characteristic. The degradation rate of lysine, glutamic acid and arginine were higher, but the degradation rate of branch amino acid were lower for example leucine and isoleucine.
     不同蛋白质饲料各种氨基酸降解规律不同,但它们有共同的特点:赖氨酸、谷氨酸和精氨酸瘤胃降解率较高,而亮氨酸和异亮氨酸等支链氨基酸降解率较低;
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     Edman degradation showed that N-terminal residue of PAP-s was He.
     经Edman降解,测得N-末端氨基酸为Ile.
短句来源
     CHEMICAL SYNTHESIS OF AMINO ACIDS
     氨基酸的化学合成
短句来源
     Biogeochemistry of Amino Acids
     《氨基酸生物地球化学》
短句来源
     Study on the Degradation of Organophosphorus Pesticides(OPs) by Compound Amino Acid-Ca~(2+) Complex
     羽毛复合氨基酸钙配合物降解有机磷农药的研究
短句来源
     DEGRADABLE POLYMER
     可降解聚合物
短句来源
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This paper synthisizc the findings relative to protein metabolism during exercise. Those studies showed that rate of protein and amino acid degradation are influenced by exercise intensity, exercise duration, energy intake and store, enviromcntal conditions, and exercise training. Dietary protein requirement of athletes are greater than RDA. Optimum requirement may be more then 200% RDA. When high protein dietary is needed, all energy intake should be considered and shouldn't be overload. At the same time, water...

This paper synthisizc the findings relative to protein metabolism during exercise. Those studies showed that rate of protein and amino acid degradation are influenced by exercise intensity, exercise duration, energy intake and store, enviromcntal conditions, and exercise training. Dietary protein requirement of athletes are greater than RDA. Optimum requirement may be more then 200% RDA. When high protein dietary is needed, all energy intake should be considered and shouldn't be overload. At the same time, water intake should be noted.

本文综合了在某些运动时蛋白质代谢的研究结果。这些研究表明,运动时蛋白质和氨基酸降解的速度受运动强度、运动持续时间、能量的摄取和贮备、环境条件和运动训练诸因素的影响,运动员膳食蛋白质的需要量大于蛋白质的推荐膳食许可量(RDA),最佳需要量可能大于200%RDA,高蛋白质膳食时应考虑总能量的摄取,不要过量,同时要注意补水。

In combination with traditional cooking and modern processing,this study hadquantitatively analysed the biochemical constituents such as reduced sugar,free aminoacids(FAA),intramuscular fat,cholesterol in raw,cooked and processed meat from localloping,Landrace and their cross breed pigs,so as to understand deeper the eating qualitybasis of meat in local breed pigs.The Results indicated that:(1)the content ofintramuscular fat was significantly correlated with meat water-holding capacity,cookingand processing...

In combination with traditional cooking and modern processing,this study hadquantitatively analysed the biochemical constituents such as reduced sugar,free aminoacids(FAA),intramuscular fat,cholesterol in raw,cooked and processed meat from localloping,Landrace and their cross breed pigs,so as to understand deeper the eating qualitybasis of meat in local breed pigs.The Results indicated that:(1)the content ofintramuscular fat was significantly correlated with meat water-holding capacity,cookingand processing losses,and with FAA degradation.To some extent,the sensory propertieswas improved by intramuscular fat.(2)local loping pigs had more FAA in raw meat,butless in cooked and processed meat.In accordance with the theory of Millard Reaction,itmay be infered that FAA,as a flavor precursors,played an important role in the superiormeat quality of Chinese local breed pigs.(3)Landrace had lower contents in cholesterol andintramuscular fat than other two breeds.

本研究结合烹饪加工过程,分别测定了乐平花猪、丹麦长白及其杂种猪生肉、烹饪后肉和加工后肉的还原糖、游离性氨基酸、肌内脂肪和胆固醇等生化成分,目的在于探索地方品种猪食用品质的风味物质基础.结果发现:1.肌内脂肪含量与猪肉保水性能、烹饪加工损失和游离性氨基酸降解有极显著相关,并较大程度影响感官食用品质.因此认为:肌内脂肪是地方品种猪“肉香味美”的重要物质基础.2.乐平花猪生肉游离性氨基酸水平高,加工加热降解程度大.根据迈拉德反应的理论,推测游离性氨基酸作为一种水溶性风味前体物,可能对地方品种肉质特性的形成起一定作用.3.长白猪肉胆固醇和肌内脂肪含量较低于其他两品种.

The metabolic kinetics of branched chain amino acids (BCAA) and aromatic amino acids (AAA) in normal subjects and patients with severe viral hepatitis as studied with 4 stable isotope labeled tracers. The results indicated that the plasmatic pool size of Phe was increased and those of ECAA (Val, Leu, ILe) were decreased in severe viral hepatitis. This suggested that BCAA enriched infusion is valuable and may decrease the degradation of BCAA.

作者用4种稳定性核素标记的支链氨基酸和芳香氨基酸对正常人与重型病毒性肝炎(重型肝炎)患者进行示踪动力学的研究。结果显示重型肝炎患者苯丙氨酸的血浆代谢库增大,而3种支链氯基酸的血浆库则减少。因此为了有效地纠正肝病时血浆氨基酸的不平衡,一方面需采用氨基酸制剂滴注疗法,另一方面还需采取措施减少支链氨基酸的降解。

 
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