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脂肪     
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  fat
    THE DETERMINATION OF THE BODY FAT CONTENT OF 43 MALE ADULTS
    男子身体脂肪含量的测定
短句来源
    A STEPWISE REGRESSION ANALYSIS FOR BODY DENSITY AND FAT ON ANTHROPOMETRIC MEASUREMENTS OF CHINESE MALES
    中国男性身体密度、脂肪对人体测量的逐步回归分析
短句来源
    ESTIMATION OF TOTAL HUMAN BODY FAT BY MODIFIED WATER DISPLACEMENT METHOD AND ITS APPLICATION
    水位移估测人体脂肪含量方法的改进及其应用
短句来源
    Effect of dietary cholesterol on plasma cholesterol concentration in subjects following reduced fat, high fibre diet
    在低脂肪、高纤维饮食受试者中饮食胆固醇对血浆胆固醇浓度的作用
短句来源
    Iuvestigation of Amount of BHC and DDT Accumulatied in Human Fat
    唐山地区人体脂肪中BHC和DDT蓄积量调查
短句来源
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  lipid
    The effects of various dietary SFA: MUFA: PUFA ratios (1: 1: 1 and 1: 1.7: 1.2) and n-6 PUFA to n-3 PUFA ratios (1~10: 1) on lipid metabolism and immune function in mice were investigated.
    本研究以正常脂肪摄入量(7.84%)及常用脂肪酸构成比推荐值:饱和脂肪酸/单不饱和脂肪酸/多不饱和脂肪酸(SFA/MUFA/PUF)为1:1:1和我国居民实际摄入脂肪酸构成比现状(1:1.7:1.2)为基础,观察了不同n-6/n-3构成比的饲料对小鼠血脂代谢及免疫功能的影响。
    Six of nutritional compositions of Spirulina major were determined. They are 61%~66% protein, 4.5%~4. 7% nuclei acid, 6%~8% carbohydrate, 4%~5% crude fiber, 1%~2% crude lipid and 13~14 mg/100 g ascorbic acid. The compositions are similar to those of Spirulina platensis and Spirulina maxima.
    通过对大螺旋藻的6种营养成分进行分析表明,大螺旋藻含有61%~66%蛋白质,4.5%~4.7%核酸,6%~8%碳水化合物,4%~5%粗纤维,1%~2%粗脂肪和13~14mg/100g维生素C,这些成分与极大螺旋藻及钝顶螺旋藻的成分很相似。
    EFFECTS OF TWO FAT SUBSTITUTES ON LIPID METABOLISM IN RATS
    两种脂肪代用品对大鼠脂质代谢的影响
短句来源
    Effects of Dietary Fat on Lipid Peroxidation Level in Rats
    食物脂肪对大鼠脑、肝、肾组织中脂质过氧化作用的影响
短句来源
    Acid phosphatase(ACPase)activity and lipid content were studied with Uni-var microspectrotometer on the rat liver given in water containing 30ppm,60ppm,and 100ppm fluorine.
    本文用30ppm. 60ppm 和100ppm 含氟水饲养大鼠,应用显微分光光度计测定肝脏脂肪含量及酸性磷酸酶活性。
短句来源
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  fats
    Safety of fats emulsion administration in preterm infants
    早产儿应用脂肪乳剂的安全性研究
短句来源
    The contents of amino acids,crude proteins,crude fats,crude fibers and so on in 36 veg-etables of chinese cabbages,solanceous fruits,legumes grown in Huhhot area were studied,It has an important reference value for breeding vegetable varieties,improving and regulatingpeople's meal structure.
    本文重点对呼和浩特市地区种植的白菜类、茄果类、甘蓝类和豆类菜等36种蔬菜中的氨基酸、粗蛋白、粗脂肪、粗纤维等成份含量进行了研究分析,对蔬菜品种选育、改善和调节人民生活膳食结构,有重要的参考价值。
短句来源
    Proteins in young group and fats in old group proved sufficient. But vitamin Bi, BI , C, nicotine acidCvitamin PP), calcium and zinc were assimilated insufficiently in the two groups.
    青年组的蛋白质和老年组脂肪供给充足,但两组人群维生素B_1、B_2、维生素C、烟酸、钙和锌摄入量不足。
短句来源
    Contents of nutrients in muscle of the wild and farmed Chinese soft shelled turtles (\%Trionyx sinensis\%), including protein, amino acids, fats, fatty acids were determined. Compared with the wild turtle, the results illustrated that (1)the farmed turtle had significant decrease in the protein content and percentage of lysine, glutamic acid and alanine, but increase percentage of valine, glycine and serine;
    分析了中华鳖 (Trionyxsinensis)肌肉中蛋白质及氨基酸、脂肪脂肪酸等营养成分的含量 ,并与野生鳖肌肉营养成分作对照 ,结果表明 :养殖鳖肌肉中蛋白质及赖氨酸、谷氨酸和丙氨酸的含量明显降低 ,而缬氨酸、甘氨酸和丝氨酸的含量显著提高 ;
短句来源
    3. Fats in girls develop faster than in boys.
    3.女孩的脂肪发育速度快于男孩。
短句来源
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  dietary fat
    The Effect of Dietary Fat Supplementation to Oxidation of Low-density Lipoprotein
    饮食脂肪对低密度脂蛋白氧化修饰的影响
短句来源
    Effects of Dietary Fat on Oxidative Damage of DNA in Rats
    食物脂肪对大鼠DNA氧化性损伤的影响
短句来源
    Effects of Dietary Fat on Lipid Peroxidation Level in Rats
    食物脂肪对大鼠脑、肝、肾组织中脂质过氧化作用的影响
短句来源
    The results showed that dietary fat was higher (40 7% of energy from fat) in the obese children.
    结果显示 ,这 47名肥胖儿童膳食结构中脂肪供能过高 ,占 40 7% ;
短句来源
    The dietary fat should provide 34% of daily energy requirement, in which MUFA is 18%~21%, MUFA in olive oil and teaseed oil has hypocholesterolaemic effect and maintain HDLC level, while the composition of necessary fatty acids in these oils is not ideal.
    膳食脂肪供能34%,MUFA供能18%~21%,可降低血清TC、LDL C、TG,并保持HDL C不降低,橄榄油、茶籽油富含MUFA,但必需脂肪酸不理想;
短句来源
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      fat
    Protein, fat, fiber, dry material, ash as well as major microelements: calcium, kalium, zincum, sodium in the food were analyzed by standard methodology.
          
    In this study, we further isolated pluripotent stem cells from human fetal heart, liver, muscle, lung, derma, kidney, and fat and then analyzed the characteristics and function of these stem cells.
          
    The enrolled included control (basic chow), hyperlipidemia and fenofibrate-treated groups (high fat diet).
          
    Enzymatic hydrolysis of neutral fat of cotton oil soap stock with a nonspecific lipase produced byOospora lactis F-500 was designed.
          
    The rate of hydrolysis of soap stock fat strongly depended on the way of biological conversion of cotton oil soap stock.
          
    更多          
      lipid
    Hepatic glutathione, lipid peroxides, glutathione peroxidase, alcohol dehydrogenase, aldehyde dehydrogenase, glycogen and total protein in liver were also significantly altered.
          
    The fibrate class drugs effect on lipid metabolism through PPARα receptor.
          
    Thus, PPARα/γ dual agonists may provide superior therapy to the current PPARγ-selective agonists, due to the additional lipid control afforded by the PPARα component.
          
    Antioxidant activity of melatonin and some new melatonin analogue indole derivatives were investigated, using lipid peroxidation and superoxide anion radical scavenger activity assays, in rat liver tissue homogenate.
          
    Hyperlipidemic rats displayed a reduction of the intestinal glutathione level and an increase in intestinal lipid peroxidation levels, and in serum cholesterol, total lipid and phospholipids levels.
          
    更多          
      fats
    A positive effect of iron on the methanogenic fermentation of fats and their degradation products-long-chain fatty acids-in aqueous media was demonstrated.
          
    Biochemical Processing of Fats and Oils As a Means of Obtaining Lipid Products with Improved Biological and Physicochemical Prop
          
    Recent advances in the improvement of biological and physicochemical characteristics of lipids are reviewed, with emphasis on products of biochemical processing of natural (animal or plant) fats and oils.
          
    The kinetic method used could be applied to development of the method for biotransformation of poorly assimilated fats into more valuable products.
          
    The data on the amount of fatty acids in milk, animal, vegetable, and mixed fats were obtained by capillary gas-liquid chromatography.
          
    更多          
      dietary fat
    Studies on the influence of dietary fat on the fatty acid composition of serum lipids in humans
          
    Changing the dietary fat from HCO to Lactovit caused a rapid decrease in serum cholesterol and increased significantly the proportion of linoleic acid in all serum lipid fractions.
          
    The addition of egg yolks to the diet increased serum cholesterol when Lactovit was the dietary fat but did not affect significantly the already high level of cholesterol on the HCO-diet.
          
    A clear-cut influence of the dietary fat on the concentration of serum triglycerides was not obtained.
          
    Relation between dietary fat composition and lipid metabolism in the rat
          
    更多          


    Standard wheat flour (about 85% extraction) and mixed maize-soybean flour are consumed as staple foods in North China. They ate usually used to prepare steamed bread. The wheat flour dough is leavened by natural fermentation and the acid produced is neutralized with soda. In the preparation of maize-soybean bread, a small amount of sodium bicarbonate is added for leavening purpose; The other products prepared from wheat flour are noodles, unleavened pancake (烙饼), roast cake (烧饼) and Chinese doughnut (油条).Since...

    Standard wheat flour (about 85% extraction) and mixed maize-soybean flour are consumed as staple foods in North China. They ate usually used to prepare steamed bread. The wheat flour dough is leavened by natural fermentation and the acid produced is neutralized with soda. In the preparation of maize-soybean bread, a small amount of sodium bicarbonate is added for leavening purpose; The other products prepared from wheat flour are noodles, unleavened pancake (烙饼), roast cake (烧饼) and Chinese doughnut (油条).Since the above products provide an important source of calories, proteins, and vitamin-B complex, any significant loss in the cooking process might well affect the nutritive value of the diet. Except the preparation of noodles in which case the cooking water is discarded, there is practically no effect of the cooking process on the proximate composition of either cereal flour product. The loss of protein in noodles as a resultof preparation is about 2-5% of the original protein content.In most cases, the loss of thiamin in the fermentation process of the wheat flouris about 0.04 mg% on the basis of the weight of the flour. The amount lost seems to be independent on the original content of this vitamin in the flour. In this process, the loss of riboflavin is about 20% (18-38%) while that of nicotinic acid is insignificant.Steaming does not reduce the thiamin, riboflavin, or nicotinic acid content.When 6 gms. of sodium bicarbonate are added to 1.5kg. maize-soybean flour before, steaming, there is no loss of thiamin in the finished product.The riboflavin content is slightly lowered in baked unleavened pancake, but there seems to be no effect on thiamin or nicotinic acid. However, in baking theroast cake, the retention of thiamin is only 70% of the original content of the raw material., This is probably due to the high temperature employed in the cooking procedure.The thiamin ox wheat flour is completely destroyed during preparation of the fried Chinese doughnut, and the retention of riboflavin and nicotinic acid is only about 50%.Retention of the vitamin-B complex is about 60-70% after noodles have been cooked.

    本试验研究了粉状谷类食品,经过一般的烹调过程后营养成分的变化。结果证明一般营养素如蛋白质、脂肪、粗纤维、无机盐、钙及磷,经过烹调后,变化不大。在进行膳食调查时,可以用生谷类食品来计算这些营养成分,其中某些营养成分的含量如蛋白质却因来源不同而有一定的差别。 调制窝窝头时,每公斤加4克小苏打,对硫胺素、核黄素及尼克酸都没有影响。在制馒头的发酵及加碱过程中,硫胺素及核黄素都有些损失,一般介于15一20%之间。在一般蒸熟过程中,如蒸窝窝头及蒸馒头,硫胺素、核黄素及尼克酸均无甚损失。烙饼时,核黄素损失约为20%;烤烧饼使硫胺素损失约30%。炸油桧时,全部硫胺素破坏,而核黄素及尼克酸亦仅保留其原料含量的一半。在煮面条过程中,乙种维生素复合体损失约30—40%。

    In order to test the effect of manganese, zinc, boron and molybdenum upon the early growth, yield and quality of peanut, a series of experiments have been made. The experiment of the germination and early growth was conducted in the laboratory. Peanut seeds of uniform size were carefully selected. Batches of seeds were washed with sterile redistilled water and then soaked for 2 hours in the test solutions or in redistilled water as control. The treated seeds were germinated in sand for 260 hours at a constant...

    In order to test the effect of manganese, zinc, boron and molybdenum upon the early growth, yield and quality of peanut, a series of experiments have been made. The experiment of the germination and early growth was conducted in the laboratory. Peanut seeds of uniform size were carefully selected. Batches of seeds were washed with sterile redistilled water and then soaked for 2 hours in the test solutions or in redistilled water as control. The treated seeds were germinated in sand for 260 hours at a constant temperature of 20℃. in an incubator. After the frequency of germination was observed, the seedlings were fixed in five percent formalin for length measurement and determination of dry weight. The data of the result indicate that manganese sulphate (0.015g/L, 0.15g/L), boric acid (0.005g/L, 0.05g/L, 0.25g/L) and molybdic acid (0.045g/L, 0.15g/L, 0.45g/L) have a beneficial effect upon the germination and growth of seedlings, both in length and in the accumulation of dry matter. In the field experiment, the peanut seeds were treated with the test solutions before being sown. The results show that the yield is increased by 21.72% and 27.3% respectively by the treatment with 0.15g/L and 0.45g/L molybdic acid and increased also 14.0% and 11.9—12.0% respectively by the treatment with manganese sulphate 0.15g/L and 0.015g/L zinc sulphate. Besides, treatment with trace elements also brings about an increase either in protein or fat content of the seeds obtained from the field experiment. It was found that protein is increased by 2—2.3% as a result of treatment with manganese sulphate and fat is increased by 5.8—6.8% by the treatment with boric acid. The result of the present work leads to the conclusion that the peanut seeds treated with manganese sulphate and molybdic acid in adequate concentration not only have a good effect on the early growth and yield but improve the quality of the seed as well.

    在20℃恒温下,花生种子用各种浓度的硫酸锰、硫酸锌、硼酸及钼酸溶液浸种两小时,用砂培法观察其发芽及幼苗生长。结果在发芽指数、幼苗长度及干重上均超过对照的有硫酸锰两组(浓度为0.015及0.15g/L)、硼酸三组(浓度为0.005,0.05及0.25g/L)及钼酸三组(浓度为0.045,0.15及0.45g/L)。小区试验结果表明:除硼外,锰、锌、钼均有提高花生荚果产量的作用。浸种溶液浓度为0.15及0.45g/L的钼酸,分别增产21.7%及27.3%;浓度为0.15g/L的硫酸锰增产14.0%;浓度为0.015g/L的硫酸锌增产11.9—12.0%。试验所收获的花生种子经过化学分析,证明锰有促进蛋白质合成的作用,硼有促进脂肪合成的作用,钼则使种子水分含量增加,而脂肪及蛋白质均有所减少,原因未明。

    The fortified food for lactating mothers supplied by Tianjin Food Research Institute was a powder made of soy-bean flour,egg,sugar and soyaoil,fortfied by calcium phosphate dibasic,riboflavin and ascorbic acid.Each package of the powder was 125 gm by weight providing 554kilocalorie,36gm protein,24gm fat and 829 mg calcim.It was given to 10 mothers,one package daily for 35 days.As aresult,both body weights and RBC of the mothers,and weights and heights of their babies were increased significantly. At the same...

    The fortified food for lactating mothers supplied by Tianjin Food Research Institute was a powder made of soy-bean flour,egg,sugar and soyaoil,fortfied by calcium phosphate dibasic,riboflavin and ascorbic acid.Each package of the powder was 125 gm by weight providing 554kilocalorie,36gm protein,24gm fat and 829 mg calcim.It was given to 10 mothers,one package daily for 35 days.As aresult,both body weights and RBC of the mothers,and weights and heights of their babies were increased significantly. At the same time a marked increase in fat and calcium content of the breast milk was also noted.There was certain increment in the percentage of linoleic acid in the breast milk.The difference between the breast milk secretion before and after the supplementation was not significant.

    十位产后平均7个月的乳母,服用强化食品,每日一袋,35日后乳汁中蛋白质、乳糖无显著变化,脂肪含量自2.45±0.78g/dl增至2.88±0.86g/dl,成对性t检验p<0.05,钙自23.0±5.4mg/dl增至31.5±3.1mg/dl,p<0.01。乳中脂肪酸组成随食品中脂肪酸模式而变化,C18:2有增加趋势,C16:0、C18:0有减少倾向。乳中氨基酸总量及含硫氨基酸略有增加,乳量无明显变化。强化食品用大豆粉、鸡蛋、砂糖为原料,用磷酸氢钙,维生素D、核黄素与抗坏血酸强化。每袋125g,可供给热量554kcal,蛋白质36g、脂肪24g、钙829mg。

     
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