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wheat
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  小麦
    Studies on the Action Mechanism of New Type Enzyme Preparations on Improving the Baking Quality of Wheat Flour and Its Application
    新型酶制剂改良小麦粉烘焙品质的机理及其应用研究
短句来源
    Study on Separating Effect for Protruded Wheat with Gravity Separator
    萌动小麦重力分选效果的研究
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
    EVALUATION AND SELECTION OF DETERIORATION INDEX OF WHEAT QUALITY
    小麦品质劣变指标的选择与评定
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    The Way of Increasing the Utilization Radio of Nutritions Components of the Wheat Products
    我国小麦产品营养成分利用率提高之途径
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  普通小麦
    The Relationship between PAGE Atlas of Alcoholsoluble Protein in Common Wheat of our Country and Its Species and Qualities
    我国普通小麦醇溶蛋白PAGE图谱与小麦品种、品质的关系
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    Correlation between Content of Glutenin Macropolymer(GMP) in Wheat and Baking Quality
    普通小麦谷蛋白大聚合体的含量与烘焙品质相关关系
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    Review Study on Relationships of Wheat Protein to Baking Quality. (I)Relationships of Protein and Protein Fraction Contents to Baking Quality
    普通小麦胚乳蛋白质与面包烘烤品质关系的研究与利用 (I)蛋白质及其各组分的含量与烘烤品质的关系研究
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    THE RELATIONSHIP BETWEEN STARCH GRANULE PROTEINS AND WHEAT HARDNESS
    普通小麦淀粉粒蛋白与籽粒硬度的关系
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    Study of the effect of quality of Chinese noodle which made of glutinous wheat flour and common wheat flour
    糯小麦粉与普通小麦粉配粉对面条品质影响的研究
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  “wheat”译为未确定词的双语例句
    Relationships between Wheat Glutenin Polymers and Processing Quality and Their Response to Nitrogen and Environments
    小麦谷蛋白聚合体与加工品质性状的关系及其对氮肥和环境的反应
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    PRODUCTION AND APPLICATION OF VITAL WHEAT GLUTEN
    活性面筋粉的生产与应用
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    The Effect of Apple Fiber on the Water Holding Capacity of Wheat Flour and the Cake Quality
    苹果纤维对面粉持水性能力及蛋糕品质的影响
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    Cooking of AS-AQ Wheat Straw Pulps to a Higher Brightness
    麦草AS-AQ法蒸煮提高本色浆白度的研究
短句来源
    Bleaching of Wheat Straw AS-AQ Pulps to High Brightness with TCF Reagents
    AS-AQ麦草浆全无氯高白度漂白的研究
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  wheat
Etiolated wheat coleptiles were inhibited 100 and 40%, respectively, at 10-3 and 10-4 M.
      
The results showed that there were significantly positive linear relationships between the inhibitory rates of wheat seed germination and root elongation and the CODcr of the mother liquor scraps.
      
The toxicity of MSG wastewater to the test crops was in the order of tomato >amp;gt; Chinese cabbage >amp;gt; wheat, indicating that tomato was the most sensitive to the wastewater, and could be considered as an ideal toxic bioindicator.
      
The initial stage of amino acid metabolism was intensified in germinating wheat seeds with exogenous glutamine and proline.
      
The strain formed extracellular phenol oxidases during surface growth on a liquid medium in the presence of guayacol and copper sulfate, as well as during submerged cultivation in liquid medium containing wheat bran and sugar beet pulp.
      
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1. α-amylase, saccharifying enzyme, maltase and limit dextrinase have been tested in this research work. According to the results of more than 10 experiments, the following conclusions may be made: (a)Although Asp. oryzae, No. 7 possesses greatest liquifying power, the aleohol yield by using this mold as saccharifying agent is lowest among all the molds tested. It is obvious that, there is no direct relationship between α-amylase value and alcohol yield. (b) Maltase value of Asp. oryzae No.7 is much lower than...

1. α-amylase, saccharifying enzyme, maltase and limit dextrinase have been tested in this research work. According to the results of more than 10 experiments, the following conclusions may be made: (a)Although Asp. oryzae, No. 7 possesses greatest liquifying power, the aleohol yield by using this mold as saccharifying agent is lowest among all the molds tested. It is obvious that, there is no direct relationship between α-amylase value and alcohol yield. (b) Maltase value of Asp. oryzae No.7 is much lower than that of other molds, for example, mal-tase value of Asp. niger, NRRL 330 is 7.24,while that of Asp. oryzae, No.7 is only 0.06. The alcohol yield of the latter is about 20% less than that of the former. in other words, the higher the maltase value, the higher the alcohol yield. This conclusion is obviously in agreement with previous investiga- tions. When the saccharifying value is high, the limit dextrinase value is also high. But the inter-relationship between limit dextrinase and alcohol yield requires further investigation. 2. Concerning the selection of mold suitable for submerged culture, Asp. niger, No. 2 is the best one, according to the results of 1st and 2nd period of our experiments; while Asp. niger, NRRL 330 isnext to Asp. niger No. 2. 3. Concerning the selection of culture medium, 3 kinds of media: (1) potato powder 8%, NaNO_2 0.3%, HCl (37%) 0.1%; (2) maize 5%, rice bran 1%, wheat bran 1.5%; (3) distillers solubles 3.5% maize 5%,(pH 5.0) have been adopted. Among these media, No. 2 is the best, No. 1 is next and No.3 is not suitable for Asp. niger, No. 2.

酒精的用途很大,无论在国防工业上、医药卫生上以及其他有关工业上都需要大量酒精。另一方面,我国土法制酒,淀粉利用率很低,因此,浪费大量粮食。最近中央倡议“白酒酒精化”,就是用酒精配制白酒,因为新法造酒的淀粉利用率较高,可以节约很多粮食。此后酒精工业对国民经济的关系更大,我们科学工作者的任务也更繁重。

Wheat samples of 24 varieties grown at diferent locations have beendetermined for crude protein,crude fat and starch by AACC methodwith a little modification.Crude protein content ranged from 11.46% to21.00% with an overall mean of 15.45±2.07%,crude fat content from1.38% to 2.33% with an overall mean of 1.98±0.26% and starch contentfrom 68.35% to 74.74% with an overall mean of 70.29±2.26%.Aminoacid composition of 19 wheat samples were analysed by Amino AcidAnalyser Model 835—50 and compared with those...

Wheat samples of 24 varieties grown at diferent locations have beendetermined for crude protein,crude fat and starch by AACC methodwith a little modification.Crude protein content ranged from 11.46% to21.00% with an overall mean of 15.45±2.07%,crude fat content from1.38% to 2.33% with an overall mean of 1.98±0.26% and starch contentfrom 68.35% to 74.74% with an overall mean of 70.29±2.26%.Aminoacid composition of 19 wheat samples were analysed by Amino AcidAnalyser Model 835—50 and compared with those of brown rice andcorn.Chem.Score and EAAI(ESSETIAL AMINO ACID INDEX)werecalculated in order to evaluate protein quality.

对24个来自不同地区和不同品种的小麦粗蛋白质、粗脂肪、淀粉的含量进行了测定。粗蛋白质的含量范围11.46—21.00%,总平均值为15.45±2.07%。粗脂肪的含量范围1.38—2.33%,总平均值为1.99±0.25%。淀粉的含量范围68.35—74.74%,总平均值为70.29±2.26%。用氨基酸自动分析仪分析了19个小麦样品的氨基酸组成,并和玉米、糙米做了比较。用必需氨基酸指标(EAAI)和化学得分(Chem.Score)对小麦的蛋白质品质进行了评价。

Available lysine contant of cereals and beans was analyzed, before and after mixing and heat treatment, Availoble laysinecontent was lower in rice, wheat flour and corn. ln order to raise the biological value of cereaI proteins. Maked cereals and Soybeans are mixedawith certain ratio, For example, when two parts of rice and one part of soybeans are mixed available laysine content is increased from 0.247% for rice alone to 1.370% for the mixture about 5 time. On the other hand, available iaysine eontant...

Available lysine contant of cereals and beans was analyzed, before and after mixing and heat treatment, Availoble laysinecontent was lower in rice, wheat flour and corn. ln order to raise the biological value of cereaI proteins. Maked cereals and Soybeans are mixedawith certain ratio, For example, when two parts of rice and one part of soybeans are mixed available laysine content is increased from 0.247% for rice alone to 1.370% for the mixture about 5 time. On the other hand, available iaysine eontant of foods from rice and wheat flour decreased. Accroding to analyzsis about lose 35~45%, after heat treatment or extrusion, This paper provides scientifical basis for selecting reasonable ratio of cereals and soybeans mixed and processing methods.

本文分析了谷物及豆类的搭配与热处理前后的有效赖氨酸含量,大米、面粉和玉米粉中有效赖氨酸含量较低,为了提高谷类蛋白质的生理价,将豆类与谷类按比例搭配,例如:大米与大豆以二比一混合,其有效赖氨酸含量从单一大米的0.247%提高到混合粉的1.370%约5倍之多,另一方面,米面食品经过加热或膨化也常常导致赖氨酸的损失,经分析约在35~45%,本文为选择合理的粮食搭配比例与加工方式提供科学依据。

 
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