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preservation period
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  保存期
     When the initial pH of CCJ was adjusted to 6.2,5.0,4.5 and 4.2 by mixed acids of lactic acid and acetic acid (mol ratio 1:1.5),the preservation period(viable cells≥106 cfu/ml) were 26,13,12 and 8 days respectively.
     基质起始pH6.2、5.0、4.5和4.2时的活菌保存期(活菌数≥10 ̄6cfu/ml)分别为26、13、12和8天;
短句来源
     The serum HI antibody mean titre of HA 64x or TC1D50 Log107.6 was about 32x, and the MEV vaccines with the quality criteria had the duration of the immune immerse period 7 -10 days, the length of the immune protective period 12 months, the duration of the preservation period at 2-8 ℃ 9 months and the immune protective rate 100%.
     效价为HA64~x或TCID_(50)Log_(10)~(7.6)的MEV疫苗接种水貂后20~40天的血清HI抗体效价均值约为32~x,达此标准疫苗的免疫产生期为7~10天,免疫期为12个月,保存期为9个月,保护率为100%。
短句来源
     Results The concentration of cytokines and VitA in preserved serum did not significantly change after different preservation period and different preservation temperature (P>0.05).
     结果 不同保存温度和保存期血清各种细胞因子和VitA浓度差别均无显著性意义 (均P>0.05)。
短句来源
     Strains isolated were analysed by electron-microscopic observation,preservation period test,microagglutination test,and SDS-PAGE.
     对分离的病原株进行了电镜形态学观察、保存期试验、微量凝集试验(MAT)和 SDS—聚丙烯酰铵凝胶电泳试验(SDS-PAGE)等研究。
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     First Report On Relation between Preservation Period and Temperature
     食用菌液体菌种的保存期与保存温度的关系
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  保藏期
     The study of preservation of green raisins by killing ovum and larva of India moth [Plodia intepunella (Hubner) ]with 60Co-γ rays to prolong preservation period was carried out.
     用(60)~(Co)γ射线辐照无核绿葡萄干,延长其保藏期的试验结果表明,杀灭葡萄干表面上虫卵的适宜剂量为3.5kGy;
短句来源
  保鲜期
     Adding 3.5×10~(-5) g/L phytic acid into the finished product of beer, its preservation period can be prolonged for 60 days.
     在成品酒中添加3.5×10-5g/L的植酸可以延长啤酒的保鲜期至60d.
短句来源
     And Chinese medicine additive 'C' could prolong chicken fresh preservation period (p>0.05).
     中药添加剂C延长鸡肉保鲜期(p>0.05),中药添加剂A作用反之。
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     Brightness and color of fruits are improved and the preservation period is prolonged effectively.
     并与对照相比果实含有较高的Vc、有机酸和固形物含量,提高了果实亮度,增加了果品的色泽,有效地延长了果实的贮藏保鲜期.
短句来源
     Low temperature caused a longer preservation period,particularly,more than 8 days of preservation had to be at 4℃.
     贮藏温度对保鲜期的影响是贮藏温度愈低,保鲜期愈长,4℃下可保鲜8 d以上.
短句来源
     Low temperature caused a longer preservation period, particularly, more than 20 days of preservation had to be at 1-2 ℃.
     贮藏温度对保鲜期的影响是贮藏温度愈低 ,保鲜期愈长 ,1- 2℃下可保鲜 2 0 d以上 .
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  “preservation period”译为未确定词的双语例句
     The results showed asfollow:1 The abattoir ovaries were divided into two groups according to preservation temperature and preservation period: 20-22℃(8~10h), 28~32℃(3~4h).
     1、将屠宰场采集卵巢的保存温度与保存时间分为二组:20~22℃(8~10h),28~32℃(3~4h)。
短句来源
     When Ginkgo seeds were treated with 50~200Gy γ irradiation and preserved in normal atmospheric temperature after air tightwrapping with plastic film,the preservation period of the seeds was 2 to 3 months with water content of 40 25% and 4 to 6 months water content of 35 96%, respectively.
     银杏种子密封包装后,经50~200Gy辐照处理并在室内常温存放,含水量4025%的银杏种子的保质期为2~3个月,当种子含水量降至3596%时,保质期可达4~6个月。
短句来源
     The results of optimal process parameter show that preheat power is 30kw for axes, preheat temperature is 600℃, casting temperature is 1430-1450℃, heat preservation period is 360-420 seconds, heat preservation power is 50kw, and falling speed is 1.33-1.56mm/s.
     对电磁半连续复合铸造轧辊工艺研究结果表明,最优工艺参数为:芯轴预热功率30KW,预热温度600℃,浇铸温度1430-1450℃,保温时间360-420秒,保温功率50KW,下降速度1.33-1.56mm/s。 轧辊结合界面区域由扩散层和正常凝固层组成,不存在激冷凝固层和方向性生长层;
短句来源
     No significant variations of mould and yeast count, decrease of pH value (6.3 to 6.0), increase of conductance rate (4.2 to 5.8 μs/cm) were observed in the barrelled purified water during the whole 90_day preservation period.
     观察期内 pH值有所下降 (6.3~6.0) ,电导率有所上升 (4.2~5.8μs/cm)。
短句来源
     Investigation shows that 8kGy irradiation can eliminate the total microgram content in the spirulina product from the 105CFU/g to 102CFU/g, and the irradiation samples can have high quality of sanitation in the four months preservation period.
     经研究发现,螺旋藻用8kGy剂量辐照处理后,总带菌量(包括细菌和霉菌)可从初始值105CFU/g数量级水平迅速降至低于102CFU/g从而符合相关卫生标准,并彻底杀灭大肠杆菌,在辐照后四个月的室温储藏期中也能保持较高的卫生质量。
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  preservation period
Differential Effect of Nitric Oxide Inhibition as a Function of Preservation Period in Pancreas Transplantation
      
In the four different taxa the loss in DW varied between 7.2-21.9% after a 3 month preservation period in 70% ethanol.
      
Conclusion: Compared to storage with UW, exposure of pancreata to the TLM resulted in greater islet yields and improved quality of islets despite longer preservation period.
      
A contralateral nephrectomy was performed before the preservation period.
      
A contralateral nephrectomy was performed before the preservation period.
      
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The anterior portions of the pericardium were cut from freshly slaughtered 1-4 years old male calves. After cleansing with normal saline and stripping off the fatty and loose fibrous tissue, portions of the pericardial flaps were sent for protein infusion tests and bacteria tolerance tests, and the rest were preserved in 0.2%, 0.5% and 0.65%glutaraldehyde solutions, 98% glycerin and 4% formaldehyde solution, respectively,after soaking in Hank's solution for 12 hours, and then sent for traction tests, patho-logical...

The anterior portions of the pericardium were cut from freshly slaughtered 1-4 years old male calves. After cleansing with normal saline and stripping off the fatty and loose fibrous tissue, portions of the pericardial flaps were sent for protein infusion tests and bacteria tolerance tests, and the rest were preserved in 0.2%, 0.5% and 0.65%glutaraldehyde solutions, 98% glycerin and 4% formaldehyde solution, respectively,after soaking in Hank's solution for 12 hours, and then sent for traction tests, patho-logical as well as electromicroscopic examinations. Protein infusion tests revealed more soluble protein could be removed by the stirring method than by the simple soaking method. Bacterial cultures of the artificially contaminated pericardial flaps were negative throughout the whole 14 days incubation period when treated with 0.5% and 0.65% glutaraldehyde solutions, and fungus cultures of all specimens preserved in different solutions were negative. When kept in 98% glycerin, bacterial cultures were positive in the first 4 days. The tensile strength of the pericardial flaps was increased after pre-servation in the solutions for 2 weeks, 4-7 times in 0.2% glutaraldehyde solution, 7-9 times in 0.65% glutaraldehyde solution, over 10 times in 0.5% glutaraldehyde solution,5 times in 4% formaldehyde solution and 4 times in 98% glycerin. However, no dif-ference was observed between preservation periods of 2 weeks and 8 weeks. Microscopic study showed that collagen and elastic fibers were intact in the pericardial tissue pre-served in 0.5% glutaraldehyde solution while the number of elastic fibers was decreased in 0.2% glutaraldehyde solution and 4% formaldehyde solutions. Swelling and discolor-ation of collagen fibers and marked decrease in elastic fibers were present in the tissues preserved in 98% glycerin. Electromicroscopy showed normal collagen fibers and no degenerative swelling in all preserved pericardial tissues. From the above data, it was found that 0.5% glutaraldehyde solution was the most suitable tissue preservative solu-tion because of its excellent antisepsis, adequate tissue softness, maintainence of integrity of the collagen fibers as well as its ability to increase the tensile strength.

本文报告用不同浓度的戊二醛、98%甘油和4%甲醛作为生物瓣膜材料牛心包的处理保存液的对比实验结果。从组织耐菌性、抗张力和组织学等方面来衡量,用0.5%戊二醛最为理想.

To prolong the preservation period of human blood successfully in vitro is of vital importance. With the modification of the procedures suggested by Huggins and Sumida, blood was preserved under the temperature of-70°~-75℃ for one and half years. Experiments revealed that the surviving rate, 24 hours after transfusion was 74.2%, the glycolysis rate 73.7%, free hemoglobin in supernatant 11.2mg%, residual glycerol 0.38g%, and there were least morphologic deformities of RBC. The frozen red cells, therefore,...

To prolong the preservation period of human blood successfully in vitro is of vital importance. With the modification of the procedures suggested by Huggins and Sumida, blood was preserved under the temperature of-70°~-75℃ for one and half years. Experiments revealed that the surviving rate, 24 hours after transfusion was 74.2%, the glycolysis rate 73.7%, free hemoglobin in supernatant 11.2mg%, residual glycerol 0.38g%, and there were least morphologic deformities of RBC. The frozen red cells, therefore, could fully meet the requirements of blood transfusion. Satisfactory results were also obtained when these frozen blood preparations were used to combat hemorrhagic shock and to correct anemia. The clinical indications of frozen blood is surely in extending.

本文报道根据Huggins等方法制备的、于-70℃~-75℃保存一年半的冷冻红细胞的实验研究和临床观察结果。该制品于输注后24小时的体内存活率为74.2%,酵解率为73.7%,红细胞悬浮液游离血红蛋白为11.2毫克%,残存甘油为0.638克%,红细胞形态基本完整,证明符合临床输注要求。经临床使用证明,对于抗出血性休克和纠正贫血等都可应用,且安全有效。

Konjacmannan was extracted from the roots of amorphophallus konjac. It is a polysaccharide characterized by colourless, tasteless and odourless. The effect of konjacmannan on the preservation of soybean products, fresh mushroom, houttuynia cordata thunb and eggs is reported. It was found that, except soybean products, the preservation period of food in experimental gro- ups was significant longer than that of control groups, and the fascinating shapes and colours of food were kept up. Therefore, it will...

Konjacmannan was extracted from the roots of amorphophallus konjac. It is a polysaccharide characterized by colourless, tasteless and odourless. The effect of konjacmannan on the preservation of soybean products, fresh mushroom, houttuynia cordata thunb and eggs is reported. It was found that, except soybean products, the preservation period of food in experimental gro- ups was significant longer than that of control groups, and the fascinating shapes and colours of food were kept up. Therefore, it will become a hopeful and new type of natural preserving agent of food.

用硷液法从鲜魔芋块茎中提取魔芋葡甘聚糖,为一种无色、无臭、无毒的多糖。用0.5%、1.0%和1.6%的葡甘聚糖水溶液对豆制品、平菇、折耳根(鱼腥草)、鸡蛋进行了保鲜效果研究。实验表明,除豆制品外,其余食品保鲜时间均比对照组明显延长,并保持良好的外观色泽。对平菇、折耳根、鸡蛋的保鲜期分別为20天、50天、180天。据此认为,魔芋葡甘聚糖是一种很有发展前途的天然食品保鲜剂。

 
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