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maize
相关语句
  玉米
     STUDY ON INDEX SYSTEM AND GENETIC CHARACTERISTICS OF DROUGHT RESISTANCE IDENTIFICATION IN MAIZE
     玉米抗旱性鉴定指标体系及抗旱鉴定指标遗传特性的研究
短句来源
     Identification, Detection and Molecular Variability of Coat Protein Gene of the Pathogen of Maize Dwarf Mosaic Disease
     玉米矮花叶病病原鉴定、检测及外壳蛋白基因变异研究
短句来源
     Study on the Mechanism of Hydraulic Lift of the Alfalfa and Maize
     苜蓿、玉米根系提水作用机制研究
短句来源
     Studies on Effects of Ecological Factors on Growth of Maize and Establishment of Climate Ecology Model and Appraisement System
     生态因素对玉米生长发育影响及气候生态模型与评价系统建立的研究
短句来源
     Study on Biology of Cytoplasmic Male Sterile Line GDS in Maize(Zea Mays L.)
     玉米(Zea mays L.)GDS细胞质雄性不育系生物学研究
短句来源
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  玉蜀黍
     1. Maize belongs to genus Zea of tribe Maydeae in Gramineae.
     1.玉米在分类学上属于禾本科、玉蜀黍族的玉蜀黍属(Zea)。
短句来源
     Rhizoctonia zeae Voorhees was an important pathogen of Maize sheath blight.
     玉蜀黍丝核菌(Rhizoctonia zeae Voorhees)是引起玉米纹枯病的重要病原之一。
短句来源
     23 strains of Rhizoctonia zeae and 1 strain of Rhizoctonia solani AG1- I A were inoculated to test the pathogenicity, using the leaf sheath inoculation method with pure culture of each strain in kernels. Lesion length and incubation period were measured. The results showed that: All tested strains were pathogenic to maize.
     为了解玉蜀黍丝核菌(Rhizoctonia zeae Voorbees)的致病性分化情况,选用来自四川省雅安不同地区的23个R.zeae菌株,并以立枯丝核菌(Rhizoctonia solani)AG1-I A菌株为对照,在川单15号玉米品种上进行致病性测定。
     A maize disease designated as northern anthracnose, caused by Aureobasidium zeae(Narita et Hiratsuka)Dingley occurred in maize produce areas of Liaoning Province.
     报道了辽宁省玉米产区近年普遍发生的由一种新病害———玉蜀黍出芽短梗霉菌[Aureobasidiumzea (NaritaetHiratsuka)Dingley]引起的玉米北方炭疽病。
短句来源
     Rational exploitation of coix gene resource, more intensive research of the origin and evolution of the plant of tribe Maydeae and utilization of inter-genus gene transferring are significant for the maize and coix genetic improvement in our country, even in the world.
     合理开发薏苡基因资源、更深入地开展玉蜀黍族植物的起源进化研究及利用属间基因转移对我国乃至世界玉米和薏苡的遗传改良都具有重要意义。
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  “maize”译为未确定词的双语例句
     Research on Expression Regulation and Management of Maize Starch Branch Enzyme Genes
     玉米淀粉分支酶基因表达调控的研究
短句来源
     POPULATION STRUCTURE AND LIGHT DISTRIBUTION IN MAIZE FIELDS
     玉米田的群体结构与光能分布
短句来源
     Estimates of Genetic Parameters for 13 Quantitative Traits in a Recombined High Oil Maize (F_2) Population of IHO (C80)×Alexho (C23)
     对伊利诺高油(IHO C80)和亚里山索高油(Alexho C23)重组群体的遗传研究
短句来源
     Genetics and Breeding of Maize Starch Content
     玉米淀粉含量的遗传与育种
短句来源
     The Effect of Phytohormones on the Activities of Protective Enzymes in Wheat and Maize Seedling Leaves under Water Stress
     激素对水分胁迫条件下小麦等作物细胞保护酶活性的影响
短句来源
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  maize
A mildew strain with high cellulase activity was isolated from mildewy maize cob and classified as Aspergillus glaucus XC9 by morphological and 18S rRNA gene sequence analyses.
      
Differences on Pb accumulation among plant tissues of 25 varieties of maize (Zea mays)
      
In this study, the feasibility of the method is assessed by analyzing Pb concentrations in edible and inedible parts of 25 varieties of maize (Zea mays) grown in Pb-contaminated soils.
      
The resulting mixed cultures utilized cellulose, cellobiose, glucose, maize residue, cotton, and flax boon producing ethanol (up to 0.9 g/l) and acetic acid (up to 0.8 g/l).
      
Ethylene-Induced Activation of Xylanase in Adventitious Roots of Maize as a Response to the Stress Effect of Root Submersion
      
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Standard wheat flour (about 85% extraction) and mixed maize-soybean flour are consumed as staple foods in North China. They ate usually used to prepare steamed bread. The wheat flour dough is leavened by natural fermentation and the acid produced is neutralized with soda. In the preparation of maize-soybean bread, a small amount of sodium bicarbonate is added for leavening purpose; The other products prepared from wheat flour are noodles, unleavened pancake (烙饼), roast cake (烧饼) and Chinese doughnut...

Standard wheat flour (about 85% extraction) and mixed maize-soybean flour are consumed as staple foods in North China. They ate usually used to prepare steamed bread. The wheat flour dough is leavened by natural fermentation and the acid produced is neutralized with soda. In the preparation of maize-soybean bread, a small amount of sodium bicarbonate is added for leavening purpose; The other products prepared from wheat flour are noodles, unleavened pancake (烙饼), roast cake (烧饼) and Chinese doughnut (油条).Since the above products provide an important source of calories, proteins, and vitamin-B complex, any significant loss in the cooking process might well affect the nutritive value of the diet. Except the preparation of noodles in which case the cooking water is discarded, there is practically no effect of the cooking process on the proximate composition of either cereal flour product. The loss of protein in noodles as a resultof preparation is about 2-5% of the original protein content.In most cases, the loss of thiamin in the fermentation process of the wheat flouris about 0.04 mg% on the basis of the weight of the flour. The amount lost seems to be independent on the original content of this vitamin in the flour. In this process, the loss of riboflavin is about 20% (18-38%) while that of nicotinic acid is insignificant.Steaming does not reduce the thiamin, riboflavin, or nicotinic acid content.When 6 gms. of sodium bicarbonate are added to 1.5kg. maize-soybean flour before, steaming, there is no loss of thiamin in the finished product.The riboflavin content is slightly lowered in baked unleavened pancake, but there seems to be no effect on thiamin or nicotinic acid. However, in baking theroast cake, the retention of thiamin is only 70% of the original content of the raw material., This is probably due to the high temperature employed in the cooking procedure.The thiamin ox wheat flour is completely destroyed during preparation of the fried Chinese doughnut, and the retention of riboflavin and nicotinic acid is only about 50%.Retention of the vitamin-B complex is about 60-70% after noodles have been cooked.

本试验研究了粉状谷类食品,经过一般的烹调过程后营养成分的变化。结果证明一般营养素如蛋白质、脂肪、粗纤维、无机盐、钙及磷,经过烹调后,变化不大。在进行膳食调查时,可以用生谷类食品来计算这些营养成分,其中某些营养成分的含量如蛋白质却因来源不同而有一定的差别。 调制窝窝头时,每公斤加4克小苏打,对硫胺素、核黄素及尼克酸都没有影响。在制馒头的发酵及加碱过程中,硫胺素及核黄素都有些损失,一般介于15一20%之间。在一般蒸熟过程中,如蒸窝窝头及蒸馒头,硫胺素、核黄素及尼克酸均无甚损失。烙饼时,核黄素损失约为20%;烤烧饼使硫胺素损失约30%。炸油桧时,全部硫胺素破坏,而核黄素及尼克酸亦仅保留其原料含量的一半。在煮面条过程中,乙种维生素复合体损失约30—40%。

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。

(1)The population structure varies with the age and growth of the plant.The leafarea and dry matter increase greatly from the stage of node elongation to that of pollina-tion.During this period,the ears begin to grow fast.Organic matters are translocated tothe ears from other organs of the plant during time of pollination to maturity stage.Hence,the center of gravity of the population structure moves down to the middle part of the maizefields.In analyzing the results of the population structure,the vertical...

(1)The population structure varies with the age and growth of the plant.The leafarea and dry matter increase greatly from the stage of node elongation to that of pollina-tion.During this period,the ears begin to grow fast.Organic matters are translocated tothe ears from other organs of the plant during time of pollination to maturity stage.Hence,the center of gravity of the population structure moves down to the middle part of the maizefields.In analyzing the results of the population structure,the vertical distribution of light,and the grain yields of the maize fields,it is found that a population of 3000 plants per mowis more reasonable than that of 2000 or 4000 plants per mow.(2)In the maize fields,the vertical distribution of light varies with the density of thepopulation structure.The transmission of light to the field decreases as the density of themaize increases.In case there is a population of 3000 or 4000 plants per mow,the leaf dis-tribution in the middle part of the maize fields is comparatively uniform,and so the verticaldistribution of light may well be represented by the Beer-Lambert equation.However,thesituation is different in the upper and the lower parts of the maize fields in that its leaf dis-tribution is not very uniform.In the fields of a population of 2000 plants per mow,the leafdistribution is far from being uniform even in the middle part,and so the Beer-Lambertequation is not applicable in this case.(3)The maize fields as well as other kinds of fields show a system of autoregulation.Both the area and the extending direction of the leaves vary with the planting density andthe irradiation of the population structure.This autoregulation is carried out through re-generation.

玉米田的群体结构和光能分布随密度而异,与播方式的关系不大。就结构与光分布而论,以每亩3,000株的最为理想亦最有利于高产。玉米叶片的伸展方向,可以通过叶片的向光性来自动调节。

 
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