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贮存温度
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  storage temperature
    Effect of Storage Temperature and Time on Nutrition Content of Tenebrio molitor Pupae
    贮存温度和时间对黄粉甲蛹营养物质含量的影响
短句来源
    As a result, the storage temperature for the industrial trypsin is 25℃.
    据此提出工业胰酶的贮存温度为25℃。 表4,图2,参考文献3
短句来源
    Tenebrio molitor pupae stored at 9,3,-3 and-9 ℃ for 5,15,25,35 and 45 d respectively,the pupae content of protein,total sugar,trehalose,glycogen,polysaccharide and fat were measured. Results indicated storage temperature and time had significant influence on the nutrition content of the pupae.
    为筛选黄粉甲蛹的最佳贮存温度和时间,实现管氏肿腿蜂的规模化生产,将黄粉甲蛹经9℃、3℃、-3℃和-9℃分别贮存5 d、15 d、25 d、35 d和45 d后取出,测定其体内蛋白质、总糖、海藻糖、糖原、还原糖和脂肪含量变化情况。
短句来源
  “贮存温度”译为未确定词的双语例句
    Theantifreeze proteins have many applications in increasing the quantity and quality ofcrop, improving the seedling liviability, prolonging the growth-season of crop andextending the planting-range, as well as decreasing the stored temperature of crop toprolong the stored time.
    其中研究比较清楚的是鱼类的抗冻蛋白,对植物和昆虫抗冻蛋白的研究也正在开展。 抗冻蛋白有很多重要的应用,它可以改进农作物的产量和质量,增强幼苗的存活力,延长作物的生长季节和栽种范围,还可以降低作物的贮存温度,增加贮存的时间。
短句来源
    Storage at 20 ℃ showed the greatest decline in the viability of bifidobacteria, whereas that at -18 ℃ showed the least decrease.
    研究表明,在室温(20℃)下贮藏,冻干制剂中的两株双歧杆菌存活能力下降得最快,而双歧杆菌的存活能力在-18℃贮藏时下降的最慢。 因此,双歧杆菌制剂的最佳贮存温度为-18℃。
短句来源
    Total sugar,trehalose and glycogen were exhausted more under higher temperature than lower temperature. While,the protein and fat only expeditiously reduced from3 to 9 ℃. And the data of protein and fat at-9 ℃ was lower than-3 ℃ at preservation time.
    蛋白质、总糖、海藻糖、糖原和脂肪含量均随贮存时间的延长而降低,其中总糖、海藻糖和糖原含量随着贮存温度的升高而加速消耗,而蛋白质和脂肪在9~-3℃的范围内含量变化同总糖等一致,若达到-9℃后,贮存相同时间的黄粉甲蛹体内其含量明显低于-3℃的。
短句来源
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  storage temperature
chrysogenum, and Penicillium citrinum, maintained on silica gel for 10 years, depended on the storage temperature.
      
The stability of the pesticides was dependent on the water matrix, on storage temperature, and on properties such as vapor pressure and water solubility.
      
When the storage temperature was kept at 50 °C, almost all of the epoxy groups in both methods were lost quickly.
      
Significant negative correlation between nematode populations and storage temperature and positive correlation between nematode populations and soil moisture were observed.
      
Time to first emergence and body length of IJ were significantly affected by time, storage temperature and inoculum level.
      
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The comparison is made in this paper,relating to the casein hydrolysis activities under the different temperatures and times, which came to the conclusion that the activities of the industrial trypsin, like the parabolic curve, raises straightly, as the temperature curve (when the time given) and the time (when the temperature given) changed. The raising amplitude is related to temperature. Results show that the best temperature ranges and times are found in 39~47℃ and 30~130 minutes, respectively. In the best...

The comparison is made in this paper,relating to the casein hydrolysis activities under the different temperatures and times, which came to the conclusion that the activities of the industrial trypsin, like the parabolic curve, raises straightly, as the temperature curve (when the time given) and the time (when the temperature given) changed. The raising amplitude is related to temperature. Results show that the best temperature ranges and times are found in 39~47℃ and 30~130 minutes, respectively. In the best temperature ranges for the title product, the activity changes greater with the temperatures than that with the times. As a result, the storage temperature for the industrial trypsin is 25℃.

本文对工业胰酶在不同温度和不同时间条件下的酪蛋白水解活力做了比较研究。结果表明:工业胰酶的活力随温度变化曲线(时间一定)类似抛物线,随时间变化(温度一定)呈直线上升趋势,上升幅度与温度相关。提出其最佳使用温度为39~47℃,时间为30~130min,指出在工业胰酶的最佳温度范围内,活力随温度变化幅度比随时间变化幅度大。据此提出工业胰酶的贮存温度为25℃。表4,图2,参考文献3

This article studied the effect of several factors on papain activities. When 0 04 mol/L Cys and 0 06 mol/L EDTA were added, the enzyme appeared maximal acitvity. Four positive ions(K +,Na +,Mg 2+ ,Ca 2+ )and three detergents(SDS, CHAPS,Triton X-100 didn't obviously affect enzyme activity.In the meantime, papain kept more than 50% activity at pH range of 6 8~9 0 and temperature range of 50~80 ℃.Being stored for one month, the enzyme only lost 25% and 60% activity at 4 ℃ and 25 ℃ respectively. These...

This article studied the effect of several factors on papain activities. When 0 04 mol/L Cys and 0 06 mol/L EDTA were added, the enzyme appeared maximal acitvity. Four positive ions(K +,Na +,Mg 2+ ,Ca 2+ )and three detergents(SDS, CHAPS,Triton X-100 didn't obviously affect enzyme activity.In the meantime, papain kept more than 50% activity at pH range of 6 8~9 0 and temperature range of 50~80 ℃.Being stored for one month, the enzyme only lost 25% and 60% activity at 4 ℃ and 25 ℃ respectively. These results demonstrate that papain is stable and can be used as additive of beer cleaner and detergent.

实验研究了pH值、温度、激活剂(EDTA,Cys)、金属阳离子(K+,Na+,Mg2+,Ca2+)、去垢剂(SDS,CHAPS,TritonX-100)以及贮存时间和贮存温度对木瓜蛋白酶活力的影响。结果表明,木瓜蛋白酶具有耐高温、活性强、稳定性好等特征,能耐受一定pH值和温度变化,对金属离子及去垢剂不敏感。

While the fresh powder (with water content of 58.9 ± 1.6 % ) and vacuum-freeze dried (VFD) one (with water content of 7.4±0.9%) of Beauveria bassiana SGBB8702 conidia were stored at 4℃ and 20℃ , their viability and contents of internally reserved saccharides and proteins were examined at 5 days intervals. It was found during one-month storage that the water content and temperature interactively affected the levels of conidia viability and the contents of the reserved saccharides and proteins, which in turn correlated...

While the fresh powder (with water content of 58.9 ± 1.6 % ) and vacuum-freeze dried (VFD) one (with water content of 7.4±0.9%) of Beauveria bassiana SGBB8702 conidia were stored at 4℃ and 20℃ , their viability and contents of internally reserved saccharides and proteins were examined at 5 days intervals. It was found during one-month storage that the water content and temperature interactively affected the levels of conidia viability and the contents of the reserved saccharides and proteins, which in turn correlated considerably well to the viability. Stored at 4℃ and 20℃ , the VFD conidia lost content of saccharides by 13.4% and 14.1%, content of proteins by 39.2 % and 38. 2 % , and viability by 32. 0 % and 55. 8 % when germinating in water only and 6.7% and 10.4% when germinating in 2% glucose solution plus 0. 5% peptone, respectively. In contrast, the four estimates of the fresh conidia stored at 4℃ and 20℃ decreased by 42. 4% and 43. 2%, 66. 3% and 65. 4%, 96.4% and 99.4%, and 9.9% and 98.4%, respectively. Thus, water content of B. bassiana conidia affected variation ranges of the viability and the internally reserved nutrients whereas storage temperature influenced their variation rates. However, depletion of the internally reserved nutrients did not necessarily inactivate the conidia. Instead, such conidia may germinate at relatively high level during a period of time as long as being supplied with sufficient nutrients. In another experiment, the powder of VFD conidia with water content being reduced to 4.0 ±0.9% were half-monthly examined for viability during one-year storage. The viability only decreased slightly from 99.0% to 90.2% at 4℃ by the end of one year. Stored at 20℃ , the viability also declined slowly during the first 165 days but dramatically decreased afterwards with little being detected on day 240. A modeling analysis showed that the time for the VFD conidia to lose 50% viability was 1006 days at 4℃ and 197 days at 20℃, respectively. Conclusively, the B. bassiana conidia powder, even though its water content was controlled below 5% , can be safely stored for one year or longer at low temperature only but for no longer than 6 months at ambient temperature.

将球孢白僵菌(Beauveriabassiana)BBSG8702的未干燥孢子粉(含水量58.9±1.6%)和真空冷冻干燥孢子粉(含水量7.4±0.9%)置于4℃和20℃下贮存1个月,每隔5d取样测定活孢率和孢子内贮总糖和蛋白含量,发现含水量和贮存温度交互影响孢子的活力以及内贮总糖和蛋白质的代谢水平,各组合中的活孢率一般与内贮总糖和蛋白质代谢水平均存在显著或极显著相关性.在1个月的贮存期间,4℃下冻干粉总糖含量下降13.4%,蛋白质含量下降39.2%,清水中的萌发率下降32.0%,营养液中的萌发率仅下降6.7%,而未干燥孢子粉的相同指标分别下降42.4%、66.3%、96.4%和99%;在20℃下,冻干粉的上述指标分别下降了14.1%、38.2%、55.8%和 10.4%,而未干燥孢子粉则分别下降了 43.2%、65.4%、99.4%和98.4%. 显然,含水量影响活孢率和内贮营养衰变的幅度,而温度影响衰变的速度,但内贮营养的耗尽并不立即引起孢子失活,在供给外源营养之后孢子仍能萌发.将含水量降至4.0±0.9%的冻干粉贮存1年,4℃下活孢率由初始的99.0%下降至90.2%,而20℃下贮存的前16...

将球孢白僵菌(Beauveriabassiana)BBSG8702的未干燥孢子粉(含水量58.9±1.6%)和真空冷冻干燥孢子粉(含水量7.4±0.9%)置于4℃和20℃下贮存1个月,每隔5d取样测定活孢率和孢子内贮总糖和蛋白含量,发现含水量和贮存温度交互影响孢子的活力以及内贮总糖和蛋白质的代谢水平,各组合中的活孢率一般与内贮总糖和蛋白质代谢水平均存在显著或极显著相关性.在1个月的贮存期间,4℃下冻干粉总糖含量下降13.4%,蛋白质含量下降39.2%,清水中的萌发率下降32.0%,营养液中的萌发率仅下降6.7%,而未干燥孢子粉的相同指标分别下降42.4%、66.3%、96.4%和99%;在20℃下,冻干粉的上述指标分别下降了14.1%、38.2%、55.8%和 10.4%,而未干燥孢子粉则分别下降了 43.2%、65.4%、99.4%和98.4%. 显然,含水量影响活孢率和内贮营养衰变的幅度,而温度影响衰变的速度,但内贮营养的耗尽并不立即引起孢子失活,在供给外源营养之后孢子仍能萌发.将含水量降至4.0±0.9%的冻干粉贮存1年,4℃下活孢率由初始的99.0%下降至90.2%,而20℃下贮存的前165d活孢率下降较为缓慢,但此后急剧下降,至第240d时几乎全部失活.模拟分析表明,低含水量冻干粉在4℃和20℃下贮存的半衰期(即活孢率减少一半所需的时间)分别为1006d和197d.这些结果说明,白僵菌纯孢粉的含水量

 
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