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  含量
    A Study on the Testing of Cotton Short Fiber Content
    原棉短纤维含量的测试方法研究
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    Prediction of Sodium Nitrite Content in Meat and Research on the Flavor Reaction Model Systems of Dry-cured Meat
    肉中亚硝酸钠含量的预测及干腌肉品风味反应模型的研究
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    THE DETERMINATION OF TRYPTOPHANE CONTENT OF BOMBYX MORI FIBROIN
    蚕丝纤维中氨基酸含量的测定方法
短句来源
    The Relation Between Staple Fibre Content and Yarn Quality
    短纤维含量与成纱质量的关系
短句来源
    Determination of the Content of Total Nitrogen by Spectrophotometry Method—An Improvement of Micro-Kjeldahl Method
    分光光度法测定总氮含量——改进微量凯氏定氮法
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  浓度
    The two strains had the following advantages: high yield, good sulfur dioxide resistance (80~120 mg/L), normal growth and fermentation under the conditions of pH 3.3~3.5, sugar content 24 %~27 %, and alcohol content 12 %~14 %Vol, low residual sugar content after fermentation, and good coagulation capacity.
    其产酒率高,具有较好的耐二氧化硫能力(80~120mg/L); 能在pH3.3~3.5,糖浓度24%~27%,酒精度12%Vol~14%Vol的范围内生长和发酵;
短句来源
    Through the comparison between experiment pits and contrast pits, it was found that the average acidity and moisture content of fermented grains (for experiment pits) increased by 1.31 % and 6.33 % respectively, amylum concentration decreased by 7.14 %, and the average alcoholicity reached 3.43 %Vol (1.30 %Vol higher than that in contrast pits).
    实践证明,试验窖与对照窖相比,出窖酒醅的平均酸度、水分分别增加了1.31%和6.33%,淀粉浓度平均下降7.14%,酒精度平均达3.43%Vol,比对照窖高1.30%Vol;
短句来源
    The optimum technological conditions were as follow:the concentration of enzyme was 0.35 mg/mL,enzymatic hydrolysis time was 150 min,enzymatic hydrolysis temperature was 50 ℃,pH of extracting media is 4.0.The content of flavonoids the extraction liquid was as high as 2.94 %.
    结果表明:各因素对提取效果影响的顺序依次为介质pH>酶浓度>酶解温度>酶解时间,确定最佳提取工艺为酶浓度0.35mg/mL,酶解时间150min,酶解温度50℃,介质pH为4.0,总黄酮得率达2.94%。
短句来源
    This experiment dealt with sheep bone and bone soup(ratio 1:1)under high pressure(0.05 MPa)for 2.0 hours,then hydrolyzed the soup in the condition of different enzyme,density of enzyme and duration. Analyzing the change of DH,PCL and free calcium content for selecting the best method.
    将羊骨以1:1的骨水比于0.05MPa高压2.0h后,再以不同的酶、酶浓度和酶解时间酶解骨汤,分析水解度(DH)、肽链长度(PCL)及游离钙含量的变化,并各筛选最优方案。
短句来源
    The results:①High free calcium content:Neutral preoteinase,1 500 U/L(enzyme concentration),6 h(duration);
    结果表明:①游离钙含量最高:中性蛋白酶,酶浓度1500U/L,酶解6h;
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    Study on Detection Methods and Technology of Amylose Content
    直链淀粉检测方法与技术研究
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    EXTRACTION OF VITAMIN B_(12) FROM ARCA SUBCRENATA LISCHKE AND EFFECT OF ~(60)Co ON B_(12) CONTENT
    毛蚶体内B_(12)的提取和B_(12)中~(60)Co的测定
短句来源
    RAPID DETERMINATION OF PROTEIN CONTENT IN RICE AND WHEAT
    大米和小麦蛋白质的快速测定
短句来源
    AN ACCURATE AND CONVENIENT METHOD FOR DETERMING RICE PROTEIN CONTENT
    一种测定稻米蛋白质的准确简便方法
短句来源
    Study on the Separation of Yeast protein with Low Nucleic Acid Content by Saltiing Out Method
    用盐析法分离低核酸酵母蛋白的研究
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  content
Most of the compounds increase the cAMP content of CHO cells expressing the human A1-adenosine receptor, indicating an antagonist activity.
      
Results obtained both by molecular mechanics and semiempirical methods indicate that for ameltolide, the cis and trans forms have similar energy content.
      
The influence of methanol content, pH value, ion types, and ionic strength of mobile phase are studied in detail.
      
The surface concentration of 3,5-dinitrobenzoyl ligand is 2.082 μmol m-2, according to the carbon content of elemental analysis.
      
The content of the volatile components in blue ballpoint pen ink were determined by gas chromatography (GC).
      
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The results of Which experiment, herein reported was carried out at a newly established black tea factory in Sao-Shing, Chckiang, during 1957. The methods of biochemical examination are based on those used by tea factories in U. S. S. R. Which including such analysls as water contents of the withering leaves, percentage of buoken tissue after rolling, changing of soluble tannin during fermentation and water contents of the first and the second drying. According to the results of biochemical examination, standards...

The results of Which experiment, herein reported was carried out at a newly established black tea factory in Sao-Shing, Chckiang, during 1957. The methods of biochemical examination are based on those used by tea factories in U. S. S. R. Which including such analysls as water contents of the withering leaves, percentage of buoken tissue after rolling, changing of soluble tannin during fermentation and water contents of the first and the second drying. According to the results of biochemical examination, standards for the biochemical control of processing Ping-Suey Black-tea are susgested as in the following. 1. The average water contents, in green leaves of the spring, summer, and autumn flushes are 76.2±2.25; 74.54±1.41, and 74.16±0.86, respectively. The average surface water on rainy days is 9.9±4.0, such green leaves also have a relatively higher water content than leaves collected on non-rainy days. It is suggested that the weight of the extra water content should be deducted with the surface water when collecting leaves on rainy days. 2. The average water contents of the spring, summer and autnm flushes are reduced to 65.18±2.98, 63:9±2.73 and 63.9±3.0 respectively after withering. But better quality teas are between 58 and 60%. 3. After the last rolling the percentage of broken tissue of the No.3 dhool are: 90.0±5.6, 84.4±8.4 and 84.4±8.4; but the best is between 81% and 85%. 4. Soluble tannin contents are decreasing in the processing. The average percentages are: for green leaves 25.6±3.6; for withered leaves 22.1±2.6; both before and after fermentation, No. 1 dholl 21.3—16.3, No.3 dholl 19.1—12.8; dry tea, 12.6 (No. 1 dholl); 11.6 (No.2); 10.2(No.3). According.to statistical analysis, suggested figures for soluble tannin during fermentation for different ranges are tablated. 5. Water conents should be reduced to 18—24% after the first drying and 4—6% after the second drying.

1957年在越紅茶区的一个新建的机械化茶厂——浙江紹兴紅茶初制厂进行了紅茶初制工艺过程的生化管理試驗。試驗采用苏联茶厂的生化管理方法,对茶厂的生产过程作了生化檢驗,这就是萎凋检驗水分,揉捻檢驗細胞破碎率,发酵檢驗可溶性單宁的递減,干燥檢驗殘余水分。作者根据生化檢驗结果,經过統計分析,提出了越紅初制生化管理的指标如下: 1.生叶水分,春夏秋茶各为:76.20±2.25;74.54±1.41;74.16±0.86。雨水叶表面水分为9.9±4.0。 2.萎凋叶水分,春、夏、秋茶各为:65.2±3.0;63.9±2.7;63.9±3.0。良好萎凋的水分指标应该是58—62%。 3.揉捻叶细胞破碎率各茶季平均:1次1号茶61—62%;2次1号茶79—93%;3次1号茶90—92%(夏秋茶);品質最好的在86%以上。最后一次揉捻的3号茶的细胞破碎率平均在84—90%,品質较好的是81—85%。由上可知1次1号茶普遍细胞破碎率低,反映揉捻不足,可见1次1号茶单独发酵的技术规程不适于越红初制,应改为并入2次重揉,1957年生产实践证明这样的改变,结果良好。 4.初制工艺过程,可溶性单宁是有规律的递减,以夏茶为例,其平均值如下...

1957年在越紅茶区的一个新建的机械化茶厂——浙江紹兴紅茶初制厂进行了紅茶初制工艺过程的生化管理試驗。試驗采用苏联茶厂的生化管理方法,对茶厂的生产过程作了生化檢驗,这就是萎凋检驗水分,揉捻檢驗細胞破碎率,发酵檢驗可溶性單宁的递減,干燥檢驗殘余水分。作者根据生化檢驗结果,經过統計分析,提出了越紅初制生化管理的指标如下: 1.生叶水分,春夏秋茶各为:76.20±2.25;74.54±1.41;74.16±0.86。雨水叶表面水分为9.9±4.0。 2.萎凋叶水分,春、夏、秋茶各为:65.2±3.0;63.9±2.7;63.9±3.0。良好萎凋的水分指标应该是58—62%。 3.揉捻叶细胞破碎率各茶季平均:1次1号茶61—62%;2次1号茶79—93%;3次1号茶90—92%(夏秋茶);品質最好的在86%以上。最后一次揉捻的3号茶的细胞破碎率平均在84—90%,品質较好的是81—85%。由上可知1次1号茶普遍细胞破碎率低,反映揉捻不足,可见1次1号茶单独发酵的技术规程不适于越红初制,应改为并入2次重揉,1957年生产实践证明这样的改变,结果良好。 4.初制工艺过程,可溶性单宁是有规律的递减,以夏茶为例,其平均值如下:生叶25.6±3.6;萎凋叶22.1±2.6;发酵起迄1号茶21.3—16.3,3号茶19.1—12.8;毛茶:12.6(1号茶),11.6(2号茶),10.2(3号茶)。根据大量数据统计结果,越红发酵适度的可溶性单宁指标已经初步制订出来(表14)。 5.适度干燥的指标,第一次干燥的残余水分应为18—24%;第二次干燥应为4—6%。

1. The vitamin B_(12) content of the Mollusk (Arca subcrenata) and its extr-action methods have been studied. The results obtained indicate that the vitaminB_(12) content of the fresh meat of Arca subcrenata is 65~85r/100g., of its brothobtained during processing, 0.20~0.30r/ml. and of the extractive of its meat0. 25~0. 40r/ml. 2. The vitamin B_(12) extracted from Arca subcrenata consists of needle-shapercrystals of dark red color. Its three absorption peaks are found at 278.3m~μ,361.0 m~μ, and 550.0...

1. The vitamin B_(12) content of the Mollusk (Arca subcrenata) and its extr-action methods have been studied. The results obtained indicate that the vitaminB_(12) content of the fresh meat of Arca subcrenata is 65~85r/100g., of its brothobtained during processing, 0.20~0.30r/ml. and of the extractive of its meat0. 25~0. 40r/ml. 2. The vitamin B_(12) extracted from Arca subcrenata consists of needle-shapercrystals of dark red color. Its three absorption peaks are found at 278.3m~μ,361.0 m~μ, and 550.0 m~μ. The ratios of absorbency are: A361/A278=1.72, A361/A550=3.25 It was confirmed that the characteristics of vitamin B_(12) crystals extractedfrom Arca subcrenata well agree with the descriptions in Chinese PharmaceuticalCode (1963).

1.本文研究了毛蚶维生素B_(12)的含量及其提炼方法。试验证明:鲜毛蚶肉每百克含B_(12)65~85微克,在加工生产中蒸煮的蚶汤合B_(12)0.20~0.30微克/毫升,蚶肉浸出液含B_(12)0.25~0.40微克/毫升。 2. 从毛蚶中提取的B_(12)为暗红色针状结晶,其三个特征吸收峰分别位于278.3毫微米、361.0毫微米和550.0毫微米,峰值光密度之比为: A361/A278=1.72, A361/A550=3.25 表明毛蚶B_(12)结晶特性符合《中华人民共和国药典》的规定(1963年)。

The physiological causes of the core browning of pear fruit during storage were studied.The polyphenol oxidase activity in the core,flesh and skin were determined and the site of highest activity was found in the core.The distribution of the total polyphenolic content in the different parts of the pear fruit was similar to that of polyphenol oxidase activity.In the brown core the amount of the polyphenolic subs- tances decreased markedly as compare with the normal ones The separation and identification...

The physiological causes of the core browning of pear fruit during storage were studied.The polyphenol oxidase activity in the core,flesh and skin were determined and the site of highest activity was found in the core.The distribution of the total polyphenolic content in the different parts of the pear fruit was similar to that of polyphenol oxidase activity.In the brown core the amount of the polyphenolic subs- tances decreased markedly as compare with the normal ones The separation and identification of the polyphenolic substances were carried out by paper chromatography and high voltage electrophoresis.Seven compounds were found in the core,five in the flesh and six in the skin.The chlorogenic acid was the major component. The ultraviolet spectra of the chlorogenic acid oxidized by the polyphenol oxidase indicated that the absorption peak of chlorogenic acid at 324 mμ decreased after the oxidation.The absorption spectra gradually increased toward the utraviolet region, and was similar to that of the natural brown product of pear fruit. These results show that the physiological cause of the core browning is due to the enzymic browning reaction and the principal substate in the core is chlorogenic acid.

通过对鸭梨贮存过程中发生的黑心病问题的研究。发现:(1)多酚氧化酶活性和总多酚类化合物的含量,在鸭梨果实的不同部位中是不相同的,果心最高、果皮次之、果肉最低。当鸭梨发生黑心病后,果心总多酚类化合物含量下降。(2)应用纸上层析和高压电泳对多酚类化合物进行分离和鉴定。证明在果心内有7种多酚类化合物,在果肉中有5种,果皮中有6种。其中以绿原酸为多酚类化合物的主要成分,并在果心内的含量最高。(3)鸭梨黑心后绿原酸在果心内的含量下降。应用绿原酸作为多酚氧化酶的作用底物,酶作用后绿原酸在324毫微米的最大吸收峰下降,在200毫微米处出现新的最大吸收区,与鸭梨自然褐变产物相似。根据以上实验结果,我们认为多酚类化合物的酶促褐变是造成鸭梨黑心病的生理原因,绿原酸可能是主要的产物。

 
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