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    isoleucine 的翻译结果: 查询用时:0.008秒
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isoleucine
相关语句
  异亮氨酸
     The fermentation medium of Lisoleucine was optimized by genetic algorithms, which could accumulate Lisoleucine concentration to 16.84 g/L and was higher 28.7% than initial value.
     应用遗传算法对L-异亮氨酸发酵培养基进行优化,经优化后的发酵培养基能积累L-异亮氨酸16.84g/L,比初始值提高28.7%.
短句来源
     Effects of factors such as pH and concentration of Lisoleucine on absorption capacity were investigated by static state absorption experiment. The optimal operation conditions of extracting Lisoleucine were as following: fermentation broth of pH 2, sample flowrate of 0.6 BV/h, 0.5 mol/L NH4Cl as the eluant and the elution velocity of 0.5 BV/h.
     通过静态吸附实验,考察了pH和L 异亮氨酸质量浓度对平衡吸附量的影响,最后确定了732#离子交换树脂提取L 异亮氨酸的最佳工艺条件:上柱发酵液pH2,上柱速度0.6BV/h,洗脱液为0.5mol/L的NH4Cl,洗脱体积流量0.5BV/h.
短句来源
     By using parameters estimated with kinetic model of Lisoleucine batch fermentation based on the genetic algorithm, the coincidence between calculated values and experimental values of state variables from LIle batch fermentation process kinetic model was futher improved.
     把遗传算法应用于求解L-异亮氨酸分批发酵动力学模型参数,能进一步提高L-异亮氨酸分批发酵过程动力学模型状态变量的计算值与实验值的吻合程度.
短句来源
     Pretreatment of Lisoleucine fermentation broth was conducted by using chitosan. Excellent coagulation result was achieved under the following conditions: pH 2.0 and chitosan dosage 30 mg/L.
     采用天然高分子絮凝剂壳聚糖对L 异亮氨酸发酵液进行预处理,在发酵液pH2、壳聚糖用量30mg/L的条件下可取得较好的絮凝效果.
短句来源
     Study on LIsoleucine Recovery by IonExchange
     利用离子交换法提取L-异亮氨酸的研究
短句来源
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  “ isoleucine”译为未确定词的双语例句
     Combustion energies have been determined for 4 amino acids (Lalanine,Lleucine,Lisoleucine,Ltryptophane) by using a rotatingbomb calorimeter. The corresponding standard enthalpies of combustion,ΔcHθm,(-5575.83±3.99),(-3558.81±4.81),(-3569.32±8.33),(-1595.36±1.42) kJ/mol,respectively, and the standard enthalpies of formation,ΔfHθm,(-467.76±4.25),(-660.14±4.88),(-649.64±8.37),(-585.58±1.48) kJ/mol,respectively,have been calculated.
     用精密转动弹热量计测定了L-色氨酸、L-白氨酸、L-异白氨酸和L-丙氨酸的燃烧能,计算出它们的标准燃烧焓ΔcHθm分别依次为(-5575.83±3.99),(-3558.81±4.81),(-3569.32±8.33),(-1595.36±1.42)kJ/mol和标准生成焓ΔfHθm分别依次为(-467.76±4.25),(-660.14±4.88),(-649.64±8.37),(-585.58±1.48)kJ/mol。
短句来源
  相似匹配句对
     L-Isoleucine
     L-异亮氨酸
短句来源
     Study on LIsoleucine Recovery by IonExchange
     利用离子交换法提取L-异亮氨酸的研究
短句来源
     Ndebenzylation
     N-苄基的脱去
短句来源
     ITUT T.
     ITU TT.
短句来源
     Refinery L-Isoleucine With Ultrafiltration
     超滤法精制L-异亮氨酸
短句来源
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The eight essential amino acid contents of nineteen legumes and cereals of different varieties have been determined with the microbiological methods The methionine and lysine contents of cereals are in general lower than that of animal products. However, the methionine in spiked millet (糜子米) and in panicled millet (小米) and lysine in buck wheat (荞麦) are high. Methionine, tryptophane and isoleucine of the legumes are in general lower than those of the animal products.Past dietary surveys have been re-examined...

The eight essential amino acid contents of nineteen legumes and cereals of different varieties have been determined with the microbiological methods The methionine and lysine contents of cereals are in general lower than that of animal products. However, the methionine in spiked millet (糜子米) and in panicled millet (小米) and lysine in buck wheat (荞麦) are high. Methionine, tryptophane and isoleucine of the legumes are in general lower than those of the animal products.Past dietary surveys have been re-examined in the light of these analytical results, and a more accurate estimate of the nutritional status of the population, with respect to protein is thereby available.

1.利用微生物法测定了19种我国主要谷类、豆类食品(包括不同品种和不同制品39个样品)的八种必需氨基酸的含量。 2.一般的谷类蛋白质蛋氨酸和赖氨酸的含量比较动物性食物者较低,但其中小米和糜子米含蛋氨酸较丰富,荞麦含赖氨酸较丰富,与动物性食品相近似。一般豆类较动物性食物有较低的蛋氨酸、色氨酸和异亮氨酸。 3.根据分析的结果,对我国人民的蛋白质营养状况进行了初步的估计。

Anilides of isobutyl, n-valeryl and n-caproyl L-isoleucine were prepared from aniline and the corresponding acyl DL-isoleucines under the influence of papain. The DL-isoleucine was prepared from a mixture of DL-isoleucine and DL-allo-isoleucine synthesized by the method of Marvel.The melting point of isobutyryl DL-isoleucine is 175-176° and that of isobutyryl-L-isoleucine anilide is 222-223°, both in good agreement with the values reported in the literature. N-valeryl and...

Anilides of isobutyl, n-valeryl and n-caproyl L-isoleucine were prepared from aniline and the corresponding acyl DL-isoleucines under the influence of papain. The DL-isoleucine was prepared from a mixture of DL-isoleucine and DL-allo-isoleucine synthesized by the method of Marvel.The melting point of isobutyryl DL-isoleucine is 175-176° and that of isobutyryl-L-isoleucine anilide is 222-223°, both in good agreement with the values reported in the literature. N-valeryl and n-caproyl DL-isoleucine melt at 102-103.5 and 94.5-95.5 respectively, whereas n-valeryl L-isoleucine anilide melts at 205-206°.The rate of formation of the anilide of the three acyl-L-isoleucines was also studied. It was found that, under comparable conditions, the formation of n-valeryl L-isoleucine anilide is faster and that of n-caproyl L-isoleucine anilide slower than that of the isobutyl derivative. It was known that pH affects the rate of formation of these anilides. The present work indicated that the optimal pH for the synthesis of isobutyryl and n-valeryl L-isoleucine anilides lies around 5.1-5.3.The amount of anilides formed was measured gravimetrically in the kinetic studies. The titrimetric method using perchloric acid yielded, in our hands, values too high.1.2 grams of L-isoleucine identified by its specific rotation were obtained from 3 grams of n-valeryl L-isoleucine anilide upon acid hydrolysis.

1.对于酰基-(己廾)亮氨酸酰苯胺的木瓜蛋白酶促合成,探讨了(己廾)丁酰,正戊酰,正己酰三 个下同取代基的影响。正戊酰,(己廾)丁酰取代的异亮氨酸酰苯胺的不对称合成可定量地进行。正戊酰衍生物的合成速度比(己廾)丁酰衍生物要快,(己廾)丁酰衍生物又快于正己酰衍生物。 2.(己廾)丁酰,正戊酰(己廾)亮氨酸酰苯胺合成的最适pH是5.1~5.3。 3.通过正戊酰基(或(己廾)丁酰基)的取代,及木瓜蛋白酶促酰苯胺的不对称合成,有效地析解了外消旋(己廾)亮氨酸,得到L—(己廾)亮氨酸,还得到了中间产物:(己廾)丁酰和正戊酰L—(己廾)亮氨酸酰苯胺。 4.对于酰苯胺的两种测定方法(直接的重量法及间接的苯胺滴定法)进行了此较和讨论。

A qualitatve paper chromatographic analysis of the amino acids in royal jelly of the honey bee (Apis indica) has been investigated. The proteins of royal jelly from Apis indica were precipited with 95% ethyl alcohol. The proteins were hydrolyzed with 0.38N Ba(OH)_2 or 6NHCl. Aliquots of the hydrolyzates were chromatographed. Aspartic acid, glutamic acid, lysine, arginine, histidine, glycine, serine, threonine, alanine, tyrosine, methionine, valine, tryptophan, isoleucine, leucine, phenylalanine, proline,...

A qualitatve paper chromatographic analysis of the amino acids in royal jelly of the honey bee (Apis indica) has been investigated. The proteins of royal jelly from Apis indica were precipited with 95% ethyl alcohol. The proteins were hydrolyzed with 0.38N Ba(OH)_2 or 6NHCl. Aliquots of the hydrolyzates were chromatographed. Aspartic acid, glutamic acid, lysine, arginine, histidine, glycine, serine, threonine, alanine, tyrosine, methionine, valine, tryptophan, isoleucine, leucine, phenylalanine, proline, and cystinc were identified in the protein hydrolyzates.

1.本文概述了王浆的化学成分,营养价值、医疗性能以及中蜂王浆的生产过程。 2.应用新华定性层析沪紙作紙上层析,初步鑑定了中蜂王浆蛋白貭的氨基酸組成有門冬氨酸,谷氨酸,賴氨酸,精氨酸,組氨酸,甘氨酸,絲氨酸,苏氨酸,丙氨酸,酪氨酸,甲硫氨酸,缬氨酸,色氨酸,异亮氨酸,亮氨酸,苯丙氨酸,脯氨酸,胱氨酸共18种。

 
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