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quality of malt
相关语句
  麦芽质量
     COMPARING STUDY ON EFFECTS OF GA 3 AND GA 4+GA 7 ON QUALITY OF MALT
     赤霉素A_3与赤霉素(A_4+A_7)对麦芽质量影响的比较研究
短句来源
     3. The effect on the quality of malt sprout.
     3. 对啤酒麦芽质量的影响。
短句来源
     Its formative factors include the quality of malt and high contents of Fe 2+ in hops and brewing water,the boiling intensity of wort and its pH values,and brewing techniques etc.
     形成因素有:原料麦芽质量、酒花、酿造用水含Fe2+高; 麦汁的煮沸强度、煮沸时的pH值;
短句来源
     Malt modification during malting has significant effect on the quality of malt, brewing and quality of beer.
     大麦在制麦过程中的溶解对麦芽质量、啤酒的酿造以及成品啤酒的质量有重要的影响。
短句来源
     The Effect of Na_2SeO_3 on the Quality of Malt
     硒素营养对麦芽质量指标的影响
短句来源
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  原料麦芽质量
     Its formative factors include the quality of malt and high contents of Fe 2+ in hops and brewing water,the boiling intensity of wort and its pH values,and brewing techniques etc.
     形成因素有:原料麦芽质量、酒花、酿造用水含Fe2+高; 麦汁的煮沸强度、煮沸时的pH值;
短句来源
  “quality of malt”译为未确定词的双语例句
     0.05-0.10mg L~-1 of GA_3 could remarkably improve the quality of malt, too.
     0.05~0.10mg·L~(-1)的赤霉素GA_3能明显提高成品麦芽的质量。
短句来源
     100~200mg-L~-1 of ZnSO_4 could remarkably improve the quality of malt.
     100~200mg·L~(-1)的锌处理能显著提高麦芽的质量;
短句来源
     Effects of GA 3 and GA 4+GA 7 on quality of malt were studied with Sunong No 21 barley. The germinating temperature was 10-12 ℃. The results showed: the respiration and root growth of malt were inhibited by GA 3 and GA 4+GA 7;
     用赤霉素A3(GA3)与赤霉素A4+赤霉素A7(GA4+GA7)处理苏农21啤酒大麦,并在10~12℃下发芽。
短句来源
     Cultivation Measures for High Yield and Good Quality of Malt Barley Variety Yangnongpi 2 and Relevant Mechanism Analyses
     扬农啤2号大麦优质高产栽培技术及其调控机制
短句来源
     The absorptance and absorption number of organic zinc were highest, reaching to 63.8% and 0.94mg L~-1, respectively, when fermented with enriched-Zn malt of 100 mg L~-1 and 150mg L~-1.The researches showed that treatment of ZnSO_4 enhanced organic zinc content in malt, improved the quality of malt and that enriched-Zn malt promoted biological activity of beer yeast and influenced the process of beer brewing.
     添加量为100mg·L~(-1)酵母对锌吸收率最高为63.8%; 100~250mg·L~(-1)促进了酵母对锌的吸收,150mg·L~(-1)时酵母对有机锌的吸收量最多。
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Effects of GA 3 and GA 4+GA 7 on quality of malt were studied with Sunong No 21 barley. The germinating temperature was 10-12 ℃. The results showed: the respiration and root growth of malt were inhibited by GA 3 and GA 4+GA 7; the best treat on α AN was 0 15 mg/kg (GA 4+GA 7); the top diastatic power and extract was the treat of 0 20 mg/kg (GA 4+GA 7); and the lowest colority was obstained at 0 05 mg/kg (GA 4+GA 7).

用赤霉素A3(GA3)与赤霉素A4+赤霉素A7(GA4+GA7)处理苏农21啤酒大麦,并在10~12℃下发芽。结果发现,GA3与GA4+GA7都能抑制呼吸、根芽生长,制得的麦芽中α-氨基氮含量最高的是0.15mg/kg(GA4+GA7)处理,糖化力最高的是0.20mg/kg(GA4+GA7)处理,无水浸出率最高的也是0.20mg/kg(GA4+GA7)处理,色度最低的是0.05mg/kg(GA4+GA7)处理

The new process and technigues of wet crushing , new lauter tun with efficiency and two digesters were studied. There was no need to change the formula of raw material for increasing production and improving the quality of malt wort , but a little more investment.

采用湿法粉碎、新型高效过滤槽、两个煮沸锅等新的工艺流程和技术,不改变原料配方和原料等级,只增加少量投资,可提高糖化生产能力和麦汁质量。

WT5”,6BZ]Effects of selenium (Se) on the quality of malt were studied. The results indicated that malt could absorb Se from different concentrations (10~200 mg/kg) effectively. The absorption rates of Se in malt in conditions were 2.49%, 1.13%, 0.52%, 0.60% and 0.50%, respectively. The absorption rate of Se in malt was increased 0.10% by using of 200 mg/kg Na 2SeO 3+0.05 mg/kg gibberellin (GA 4+GA 7), compared to 200 mg/kg Na 2SeO 3. The contrast tests showed that the...

WT5”,6BZ]Effects of selenium (Se) on the quality of malt were studied. The results indicated that malt could absorb Se from different concentrations (10~200 mg/kg) effectively. The absorption rates of Se in malt in conditions were 2.49%, 1.13%, 0.52%, 0.60% and 0.50%, respectively. The absorption rate of Se in malt was increased 0.10% by using of 200 mg/kg Na 2SeO 3+0.05 mg/kg gibberellin (GA 4+GA 7), compared to 200 mg/kg Na 2SeO 3. The contrast tests showed that the treatment of 10 mg/kg Na 2SeO 3+0.05mg/kg (GA 4+GA 7) could improve qualities of malt obviously in α AN, diastasic power and extraction rate by 8.5%, 13.1% and 1.2%, respectively, and high concentration of Se (200 mg/kg Na 2SeO 3) would decrease the α AN, diastasic power and extraction rate by 9.9%, 9.5% and 1.7%, respectively.

硒对麦芽品质影响的研究结果表明 :不同浓度 ( 1 0~ 2 0 0 mg/ kg)的硒溶液处理 ,对麦芽硒的吸收均有效。麦芽对硒的吸收率 ,5个处理分别为 2 .4 9%、1 .1 3 %、0 .52 %、0 .60 %和 0 .50 %。其中 2 0 0 mg/ kg Na2 Se O3处理中 ,加赤霉素( GA4+GA7)比不加 GA4+GA7组其吸收率增加 0 .1 0 %。 1 0 mg/ kg Na2 Se O3+0 .0 5mg/ kg ( GA4+GA7)的处理能显著提高麦芽质量 ,其 α-氨基酸 ( α-AN)、糖化力、无水浸出率分别比对照高 8.5%、1 3 .1 %和 1 .2 %。而高浓度的硒 ( 2 0 0 mg/kg Na2 Se O3)则降低麦芽质量 ,其α-AN、糖化力、无水浸出物分别比对照低 9.9%、9.5%和 1 .7%。

 
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