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碘损失
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  iodine loss
     Experimental study on iodine loss of KIO_3iodized salts by dry processing method
     干法加工散装KIO_3碘盐自然存放7年碘损失的实验观察
短句来源
     Experimental Study on Iodine loss in Natural Storage KIO 3 iodized Salts during 8 Years
     碘酸钾碘盐自然存放8年碘损失实验研究
短句来源
     Experimental study on iodine loss in Natural Storage KIO_3-iodized salts during 10 years
     碘酸钾碘盐自然存放10年碘损失研究
短句来源
     Results ①There was no difference in mean iodine content among 5 measurements (F=1.792,P=0.128), which indicated no iodine loss over one year.
     结果  1连续 5次检测 ,样品碘含量均值之间的差异无显著意义 (F =1.792 ,P =0 .12 8) ,提示未发生明显碘损失 ;
短句来源
     It is discussed in the article that seasoning effects of the food salty flavour in common cooking were determined by Sickville method and iodine loss of iodized salt in common cooking was determined by the P·S blue-light photometric method,the influence of cookery flavour process on supplement iodine efficiency of iodized salt was analysed.
     本文在常规烹饪盐咸味的调味过程中 ,分别用斯柯维法、P·S蓝光度法测定食物盐咸味的调味效果及加碘盐的碘损失情况 ,分析烹饪调味过程对加碘盐补碘效率的影响
短句来源
更多       
  iodine losses
     Study on Iodine Losses in Iodized Salt
     加碘食盐中碘损失的实验研究
短句来源
     Experimental Study on Iodine Losses in Iodized Edible Salt(Two)
     加碘食盐中碘损失的实验研究(Ⅱ)
短句来源
     Study on Iodine Losses of the Iodined Salt in the Cooking Process
     加碘盐烹饪过程中碘损失的研究
短句来源
  “碘损失”译为未确定词的双语例句
     The amount of iodine losse s in iodized salt is influenced by temperature and heated time.
     加碘盐中碘的损失量受温度与受热时间的影响:温度越高,碘损失越多;
短句来源
     The iodine of iodized salt was reduced by 25.0%,47.1% and 66.7% respectively after fried for 3 min,6 min and 12 min.
     6min减少47.1%; 12min减少66.7%,受热时间的延长,碘损失量增加。
短句来源
     COMPARATIVE ANALYSIS OF LOSS OF IODINE IN PACKED AND UNPACKED IODIZED SALT
     小包装与散放碘盐碘损失情况的对比观察分析
短句来源
     It was storded for six months but its effective iodine would been volatiliged onlylpercent in natural condition. In 40 ℃ condition its effective iodine would been volatiliged about 6.89 per-cent.
     在自然条件下放置6个月仅有1%有效碘损失,40℃三个月仅有6.89%有效碘损失,制剂稳定保存期长。
短句来源
     The quality of iodine salt in Guangzhou city for nearly a few years was examined and the loss of the iodine content in the iodine salt in process of somulsted cooking was researched.
     报道了广州市近几年来市售碘盐的质量情况,并进行了模拟烹调过程碘盐中碘损失的试验。
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  iodine loss
Iodine loss from the glassy carbon surface is about 1.1×10-4 g cm-2 s-1 at the thickness of the RbCu4Cl3I2 sample is equal to 2 mm.
      
However, data regarding iodine loss due to high temperatures of cooking procedure is scarce.
      
Rejoinder to article : "Iodine loss from iodised salt on heating"
      
Contrary to general opinion, the technical difficulties encountered concern mainly iodine loss rather than contamination.
      
Earlier studies of iodized salt revealed a certain amount of iodine loss during the initial months, although KIO3 was used as the source of iodine.
      
  iodine losses
For the alkaline mineralization and some further steps with regard to iodine losses and reproducibility 131I tracer was applied and a modified procedure has been developed.
      
Iodine losses in iodised salt following different storage methods
      
Adding encapsulated iron to such salt should prevent adverse color reactions and iodine losses.
      


A new method

本文采用亚铜作催化剂,研究了β受体显像剂-碘(13l)标记间碘苄胍的方法。100℃水浴10~15分钟,标记率可达99.9%。和经典的固相催化法相比,它不但快速、方便,而且不存在碘的损失和污染。该法可望将MIBG制成药盒以供临床大量使用。

Influence of different soaking time in fresh and different saline water concentration on iodine content in laminaria was studied by XRF. The results showed that the iodine content in laminaria lost about 80% after fresh soaking. prolonging the soaking time or using salinewater soaking the loss of iodine might be reduced by 10%.

用能量色散X射线荧光分析法(XRF)研究了水浸泡对海带中碘含量的影响.结果表明,用淡水浸泡海带可使其中80%的碘损失掉,但仍含碘600×10-6~1200×10-6,每天食用1~2g经浸泡后的湿海带即可满足成人对碘的日需要量.延长浸泡时间或用盐水浸泡可使海带中碘含量少流失10%左右。

his paper reported about the disinfectting effection toxicity,Spot disinfectting test and stability of thedisinfectent detergent.The resultes showed that effective iodine of 25. to 75 ppm could kill common intest-ting infection pathagen、 food poisoning pathogen and pacterium gemme in 5 to 10 min;that of 150 ppmcould also destroy HBsAg,Lethal dose of 50 percent was 4842 mg/kg so that the disinfectent detergentCould belong to no-toxin。It was storded for six months but its effective iodine would been volatiliged...

his paper reported about the disinfectting effection toxicity,Spot disinfectting test and stability of thedisinfectent detergent.The resultes showed that effective iodine of 25. to 75 ppm could kill common intest-ting infection pathagen、 food poisoning pathogen and pacterium gemme in 5 to 10 min;that of 150 ppmcould also destroy HBsAg,Lethal dose of 50 percent was 4842 mg/kg so that the disinfectent detergentCould belong to no-toxin。It was storded for six months but its effective iodine would been volatiliged onlylpercent in natural condition.In 40 ℃ condition its effective iodine would been volatiliged about 6.89 per-cent.The disnfectting about of the detergent would not be inflenuced by organic compounds.This disin-fectent detergent was not toxin. corrosiveness and had stability and safe washing disinfectting effecttes.

本文报道了以碘为主要消毒成份的消毒洗涤剂及其消毒效果、毒理试验、现场摸拟消毒及稳定性试验的结果。试验显示:当有效碘为25~75ppm、5’~10’可杀灭常见肠道传染病病原体,食物中毒病原体及细菌芽胞;150ppm可在10'内灭活HkAg和HBeAg。急性径口毒进试验LD50=4842mg/kg,属基本无毒。在自然条件下放置6个月仅有1%有效碘损失,40℃三个月仅有6.89%有效碘损失,制剂稳定保存期长。模拟现场消毒试验对指标菌及HBsAg均达到国家卫生部有关要求。该消毒洗涤剂是一种集高效消毒效果,并使用安全稳定的新型消毒剂。

 
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