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pungency     
相关语句
  辛辣
     DETERMINATION OF SO_3~(2-) (SO_ 2) IN PUNGENCY FOOD BY ION CHROMATOGRAPHY
     离子色谱法测定辛辣食品中的SO_3~(2-)(SO_2)含量
短句来源
     The isothiocyanates in the stems of Hilliella Shuangpaiensis was analyzedby GC and GC-MS. The results show that allyl-,3-butenyl-,4-pentenyl-,5-hexenyl-,β-phenylethyl-and 7-methylsulfinyheptyl-NCS are the main components of pungency while 6-methyIthiohexyl-,7-methyIthioheptyl-and 8-methylthiooptyl-NCS are the minor ones.
     双牌泡果荠(Hilliellashuangpaiensis)的主要辛辣成分为丙烯、3-丁烯、4-戊烷、5-已烯、β-苯乙烷和7-甲基亚磺酰庚基等的异硫氰酸脂(NCS)类。
短句来源
     A special dish has been made from leaf mustard of distinguished pungent flavor. Its commercial processing was basedon traditional family cooking. This article introduced the processing: the leaf mustard was washed, chopped,blanched in waterat 90℃ for 2~4s and vacuum packed to produce pungency at 25℃ for 5~10h.
     对辛辣风味叶芥的传统家庭制作方式进行继承和创新,开发出具有辛辣风味并能长期保存的软包装制品,提出了适于工业化生产的工艺路线:芥菜洗净切碎,90℃热烫2~4s,密闭酶促反应25℃ 5~10h,90℃巴氏杀菌10min。
短句来源
     Ginger is the traditional spice for its arom and pungency.
     姜是我国传统的香辛料,其风味芳香而辛辣
短句来源
     In his prose,Shi Tuo exposed desolation and decadence of the society of the time by acrid and sardonic tone,and expressed people's distress and pungency by pensive and maudlin words.
     在散文创作中,师陀用辛辣讽刺的笔触揭示社会的荒凉与颓败,用忧郁沧桑的文字抒写浮生的忧伤与辛酸。
短句来源
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  辣味
     Besides sesquiterpene, the other two oils contain mainly the pungency components, the total content is 18.61% in the cold pressed ginger oil, and 23.09% in the supercritical CO 2 extracted ginger oil, respectively.
     冷榨油和超临界CO2萃取油除倍半萜类化合物外,主要含有辣味成分,含量分别为18.61%,23.09%。
短句来源
     The main components of fresh ginger oleoresin is similar in both methods of 95% ethanol extraction and the supercritical CO 2 extraction,but the pungency content of the oleoresin of 95% ethanol extraction is higher than that of the supercritical CO 2 extraction.
     95 %乙醇提取的生姜油树脂其主要成分与超临界CO2 萃取油相似 ,且辣味成分含量较高
短句来源
     Deletion of 689 bp in 5'-terminal of the C gene locus caused an absence of pungency in sweet pepper after sequencing and alignment.
     辣/甜椒C基因测序比对后证实了甜椒C基因5′端约689bp的缺失可能是造成其辣味缺失的原因。
短句来源
     A C gene fragment from non-pungent oxhorn pepper 0538 was amplified,which does not have the deletion,but a mutation from G to A at 40 bp in the coding region. This mutation led to the change of an amino acid from hydrophobic aspartic acid to hydrophilic asparaginate in signal peptide,which might cause the loss of the function of the C gene and finally the pungency.
     牛角形甜椒‘0538’的C基因不存在这一缺失,却在编码区第40位碱基处有一个G到A的突变,可能导致信号肽内第14位疏水性天冬氨酸变为亲水性天冬酰胺,不能完成辣椒素的合成,最终辣味缺失。
短句来源
     The main components of the steam distilled oil are monoterpenes and sesquiterpenes, the pungency components of ginger have not been found.
     蒸馏油主要含有单萜、倍半萜烯类化合物,未见生姜特有的辣味成分。
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  “pungency”译为未确定词的双语例句
     Three main components of the group are capsaicin (C) ,dihydrocapsaicin (DC) and nordihydrocapsaicin (NDC) which are responsible for approximately 98% of the total pungency.
     其中辣椒素(C)、二氢辣椒素(DC)和去甲二氢辣椒素(NDC)的含量之和约占98%。
短句来源
     The hybrid variety is early -moderate maturing, with green -yellow, horn -like fruits in 21~25cm of fruit length, 3, 1 - 3. 6cm fruit shoulder, 0. 3cm fruit flesh and 47~ 70g weight per fruit. It is tolerant to transpotation and resistant to virus diseases, with little pungency and good commercial quality.
     该杂交种中早熟,果长21~25cm,果肩3.1~3.6cm,果肉厚0.3cm,果实羊角形,果绿黄色,单果重47~70g,耐贮运,果微辣,商品性好,抗病毒病。
短句来源
     Shenyan12 is derived from the cross of the male sterile-fertile line AB09 and the sweet pepper self-bred line 99-4-10. Its fruits are green, glossy and elongated bell-shaped at the size of 14.6×8.5×0.4cm, averagely weigh 140g, and contain 958mg kg-1 Vc with a little pungency and over 85% edible rate.
     沈研12号是以辣椒雄性不育两用系AB09做母本,自交系99-4-10做父本配制的一代杂交种。 果实长灯笼形,果纵径14.6cm,果横径8.5cm,果肉厚0.4cm,平均单果重140g,果色绿,果面光,微辣,可食率85%以上。
短句来源
     Determination of chilies pungency with scoville sensory evaluation method
     Scoville感官评定法测定辣椒辣度
短句来源
     It is middle-early maturity and resistant to TMV, tolerant to CMV. It takes 30 days from transplanting to the first harvest. The yield is 48-69 t·hm~-2, and average fruit weight is 40-60 g. The fruit is dark green in color, 15-20 cm in length, 3-4 cm in shoulder diameter, and has crisp flesh, light pungency.
     中早熟,从定植到始收30d(天)左右,果实羊角形,果纵径17~20cm,横径3~4cm,嫩果深绿色,成熟果红色,味微辣,果肉脆嫩,平均单果质量40~60g,每667m2产量3200~4600kg,抗TMV,耐CMV。
短句来源
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  pungency
In Capsicum annuum, variety grossum, the hot principle, capsaicin is not detected by this method but instead, two other compounds are present which in a concentrated extract are responsible for the pungency of the fruit.
      
There are many varieties of cultivated chillies in Ceylon and the pungency of the fruit varies markedly with species, colour and size.
      
Determining the selection pressures behind such shifts is necessary to understand the evolution of pungency in chilies.
      
The biogeography of pungency in three species of wild chili in the chaco and surrounding highland habitats of southeastern Bolivia is described.
      
The lizards exhibited significantly greater tongue-flick rates and biting frequencies to prey surface cues than to plant surface chemicals from romaine lettuce, diluted cologne (pungency control), and deionized water.
      
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Gustation is an animal sense of feeling the urge of internal metabolism in response to its environmental food messages. It is one of the instincts formed through the selective process in nature for survival struggles. Umami, saltiness and sweetness are signal of food attractart while bitterness, astringency and pungency are those of food repellent. Sourness can be either one contingent upon the time and place of the subject and/or the object. Feature structures of basic tastants are as follows: First of...

Gustation is an animal sense of feeling the urge of internal metabolism in response to its environmental food messages. It is one of the instincts formed through the selective process in nature for survival struggles. Umami, saltiness and sweetness are signal of food attractart while bitterness, astringency and pungency are those of food repellent. Sourness can be either one contingent upon the time and place of the subject and/or the object. Feature structures of basic tastants are as follows: First of all they must be polarized 2such that they can be attracted by the corresponding receptors of opposite polarity. As these interactions are a chemical phenomenon, Lewis' generalized idea of acid A and base B may be employed to epitomize the structure high lights of different tastant molecules. Sour molecules are acidic ionizable compounds represented as HA and bitter molecules are basic ones often of a covalent nature readily polarizable, assigned here as B. Salty molecules are neutral salts A~+ B~- of high ionic character and the sweet tastants arc amphoterie compounds with covalent character A-B or AH-B. These formulae stand for the essential sapophoric groups with whicha hydrophobic part C may be attached and may serves as an auxosapophorie moiety. Umami molecules may te regarded as a structural combination of the latter two essences A~+B~--(C_(1-9))AH-B to form an entirely new tastant. The structrual chemistry of salty and umami molecules are then especially introduced in this paper.

味觉是动物为适应其内在新陈代谢的需求而形成的对外界食物信息感的天性之一。鲜咸甜感为食诱信息;苦涩辣感为拒食信息;酸感因时、地、主、客情况不同而属前者或后者。基本呈味分子的结构特征是:首先它们应有极性始能为与其极性相对应的味受体所吸引,这一化学现象,可用Lewis酸A、碱B表示。酸者为可离解之酸性物HA;苦者多属可极化性及共价键性均强之碱性物B;咸者乃强离子性中性盐A~+-B~-。估计酸受体正负极间距离最短;咸受体B~(′-)-A~(′+)间约相距4.84—6.56。甜者多属带共价键性之两性物A-B或AH-B,相距约2.8~5.4。估计苦受体系高焓脂质洞穴,故苦者无正负极距要求,仅需有较强可极化性。这些生味基结构可与一疏水部分C结合,C多为增强味感的助味组份。鲜者则可认为系咸甜两种结构要素相结合所产生的另一种味结构A~+B~-(C_1-9)AH-B。本文介绍咸味及鲜味分子的结构化学。

chili pigment is a kind of natural pigment drawn from the rind of the ripe chili. It is non- poisonous,safe and can be used in food industries like candy, chocolate, drinks and cakes and so on. The article studies the drawing methods of the chili pigment with the best dissolvent of extraction; the effects on the pigment- drawing result of the temprature; the breaking and separation of the pungency pigment. The product has a better stability of heat-resisting and ligh resisting.

辣椒色素是从成熟的辣椒果皮中提取的一种天然色素,它不仅无毒.使用安全,而且着色力强,可用于糖果、巧克力、饮料、糕点等食品工业中.本文研究最佳萃取剂提取辣椒色素,温度对色素提取效果的影响.辣味素的脱除与分离.产品具有较好的耐热稳定性和耐光稳定性。

Chen Baichen's satirical domeies sparkle with distinction in the creations of modern Chinese drama. From his "Congratulatoins on Getting Rich" and "People in the Age of Turmoil", to "No Urinating" and "Picture of Official Promotion", the satirical style of Chen Baichen's comedies becomes a complete system. Its basic features are sharpness, enthusiasm, brightness and pungency. These features are reflected not only in the subject matter and themes of his works, whick are full of fighting spirit of strong...

Chen Baichen's satirical domeies sparkle with distinction in the creations of modern Chinese drama. From his "Congratulatoins on Getting Rich" and "People in the Age of Turmoil", to "No Urinating" and "Picture of Official Promotion", the satirical style of Chen Baichen's comedies becomes a complete system. Its basic features are sharpness, enthusiasm, brightness and pungency. These features are reflected not only in the subject matter and themes of his works, whick are full of fighting spirit of strong satire to old Chinese bureaucratic politics, but also in his art style, i.e. with the structure and scenes of comedy conceptions, and by using the popular dialogue and details which are often in a cartoon style, his works present us a picture of laughable and hateful officialdom, which can be called the "Picture of Buffoon Group".

在中国现代话剧创作中,陈白尘的讽刺喜剧是独放异彩的。从《恭喜发财》、《乱世男女》,到《禁止小便》、《升官图》,陈白尘喜剧的讽刺风格渐成体系。其基本特色为:敏锐热情,明朗泼辣。这不仅体现在作品的题材与主题方面,具有鲜明强烈的讽刺旧中国官僚政治的战斗精神;也体现在艺术形式方面,通过充满喜剧情境的结构、场面,和通俗的、漫画式的语言和细节,勾画出一幅幅可笑可憎的官场“群丑图”。

 
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