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   碘亲和力 在 轻工业手工业 分类中 的翻译结果: 查询用时:0.458秒
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  iodine affinity
    For ginkgo amylose and amylopectin,iodine affinity values were 19.19% and 0.13%,blue values 0.85 and 0.12,and λmax of I2-KI blue colour 626nm and 564nm ,respectively.
    银杏直、支链淀粉的碘亲和力分别为19.19%和0.13%,蓝值分别是0.85和0.12,λmax为626nm和564nm;
短句来源
    Acorn starch was characterized for its chemical composition of granule morphology, X-ray diffraction pattern,iodine affinity and amylose content,differential thermal analysis,gelatinization temperature,paste viscosity graph,and freeze-thaw stability. Scope of its utilization was also assessed.
    研究了橡实淀粉的化学成分、颗粒形貌、X-射线衍射图谱与模型、碘亲和力与链淀粉含量、差热分析、糊化温度、糊粘度曲线及冰融稳定性等性质,并对其利用的可能范围进行了分析.
短句来源
    These properties indicate that the amylose content is 15.9% determined by iodine affinity and 17.4% determined by blue value, the onset of gelatinization is at 58.5℃, the amylogram of the starch resembles that of tapioca starch, rice starchand lotus rhizome starch will be a suitable material for the production of starch.
    结果表明碘亲和力测定的藕直链淀粉含量为15.9% ,蓝色值法为17.4% ,开始凝胶化温度为58.5 ℃,淀粉颗粒与木薯淀粉、大米淀粉等有类似的性质,可作为此类淀粉制品的替代品。
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  “碘亲和力”译为未确定词的双语例句
    Sweet potato starch was irradiated with dose of 10~500kGy from a ~(60)C_0 source.
    用10至500kGy的γ-射线辐照淀粉,酶水解产生的还原糖和淀粉的碘亲和力,随剂量增加而增大;
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Sweet potato starch was irradiated with dose of 10~500kGy from a ~(60)C_0 source. Reducing sugar production by enzymatic hydrolysis and Iodine affinity of starch increases with the increasing of radiation dose but acid and viscosity decreases. The crystalline of ir-radiated starch has been investigated by using X-ray diffraction and the effects of γ-ray ivkadiation on microbial survial of initial starch have been investigated. These results are considereed as basic research for application of radation techique...

Sweet potato starch was irradiated with dose of 10~500kGy from a ~(60)C_0 source. Reducing sugar production by enzymatic hydrolysis and Iodine affinity of starch increases with the increasing of radiation dose but acid and viscosity decreases. The crystalline of ir-radiated starch has been investigated by using X-ray diffraction and the effects of γ-ray ivkadiation on microbial survial of initial starch have been investigated. These results are considereed as basic research for application of radation techique on uncooked starch alco- hol fermentation.

用10至500kGy的γ-射线辐照淀粉,酶水解产生的还原糖和淀粉的碘亲和力,随剂量增加而增大;淀粉溶液的酸度和粘度随之降低。用X-衍射法研究了辐照淀粉的结晶结构,以及辐照对淀粉中微生物存活率的影响。这些结果可作为γ-辐照技术应用于无蒸煮酒精发酵的基础研究。

Acorn starch was characterized for its chemical composition of granule morphology, X-ray diffraction pattern,iodine affinity and amylose content,differential thermal analysis,gelatinization temperature,paste viscosity graph,and freeze-thaw stability. Scope of its utilization was also assessed.

研究了橡实淀粉的化学成分、颗粒形貌、X-射线衍射图谱与模型、碘亲和力与链淀粉含量、差热分析、糊化温度、糊粘度曲线及冰融稳定性等性质,并对其利用的可能范围进行了分析.

The recrystallization method was used for seperation and purification of amylose and amylopectin from pueraria lobata(willd.) ohwi starch . Purities of these two components were examined by iodine affinity , gel permeation chromatography and X-ray diffraction. The results showed that 8 times recrystallization by forming amylose-butanol complex can get pure amylose; 3 times recrystallization to decant amylose can get pure amylopectin.

用重结晶的方法对葛根淀粉中直链淀粉和支链淀粉组分进行分离和纯化,并利用碘亲和力测定,凝胶过滤层析,X-射线衍射等方法对产品的纯度进行了鉴定。结果表明通过重结晶8次可得到完全纯化的葛根直链淀粉;反复3次加入正丁醇去除残留的直链淀粉可得到完全纯化的葛根支链淀粉。

 
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