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棕榈油     
相关语句
  palm oil
     The main triglycerides of SC9-4 were POP (42.8%) and PPP (14.6 %), while those of palm oil were POP (31.3%), POO (20.1%), PLP (12.2%) and PLO (11.6%).
     分析结果:SC_9-4:的主要甘油三酯是POP(42.8%)和PPP(14.6%),而棕榈油的主要甘油三酯是POP(31.3%)、POO(20.1%)、PLP(12.2%)和PLO(11.6%)。
短句来源
     The layers were subjected to diets with 2% palm oil (control,2%PO), 2% linseed oil(2%LO), 4% linseed oil(4%LO), 4% fish oil(4%FO)and 4% Huoma oil(4%HO)respectively, to study the effect of different dietary oils on the performance of laying hens, content of lipid in serum and fatty acid composition of lipid in egg yolk.
     5组饲粮中分别添加使用2%棕榈油(对照组,2%PO)、2%亚麻油(2%LO)、4%亚麻油(4%LO)、4%鱼油(4%FO)、4%火麻仁油(4%HO),研究不同油脂对蛋鸡生产性能、蛋黄中脂肪酸组成和血清胆固醇等脂质含量的影响。
短句来源
     The optimum was as follows:palm oil 30%(melting point 52℃),lard 70%,water 25% of the total oil weight,0.1%~ 0.3% mixed emulsifier of the total oil weight.
     试验结果表明,速冻食品用油的最佳配方为:猪油∶52℃棕榈油为3∶7,25%水(油重),0.1%~0.3%混乳(油重)。
短句来源
     Storing at 25℃, above 40%mixed oil(70% palm oil, 20%lard,10% tallow), and above 16% salt, the concentration of the maize starch is 1 5%~3 0%, Formulated sauce is good and satisfactory
     研究表明 ,在贮存温度不高于2 5℃ ,按 70 %棕榈油、2 0 %猪油和 10 %牛油配制的混合油脂用量不少于 40 % ,含食盐 16% ,玉米淀粉质量分数 1 5 %~ 3 0 % ,可以制成较好的方便面酱料
短句来源
     A STUDY ON THE COMPARATIVE ANALYSIS OF SC_9-4 AND PALM OIL
     SC_9-4和棕榈油的比较分析研究
短句来源
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  palm butter
     The results show that the content of free ammonia in pepper oil alkylacoholamine is less than that in traditional kaya oil alkylalcoholamine and in palm butter alkylalcoholamine.
     结果表明 :与传统的椰子油烷醇酰胺和棕榈油烷醇酰胺相比 ,花椒籽油烷醇酰胺中的游离氨含量较低 ;
短句来源
  palm oils
     Components of Fatty Acids Comparing and Analysing for Import Palm Oils
     进口棕榈油产品脂肪酸成分分析和比较
短句来源
     Discuss on Linear Relations of Temperature and Density of Imported Refined Palm Oils
     进口精炼棕榈油温度和密度线性关系的探讨
短句来源
     The results show that palm kernel oil blending with palm oils form a eutectic mixture between 20℃ and 25℃,while blending with tallow a monotectic mixture below 10℃ and a eutectic mixture between 20℃ and 25℃ are formed.
     结果表明,棕榈仁油与棕榈油系列油混合物在20~25℃内出现严重的共晶现象,与牛脂在10℃内出现偏晶现象,在20~25℃出现严重的共晶现象。
短句来源
     Study on the Crystallization Speed of Palm Oils
     四种棕榈油结晶速度的研究
短句来源
     Establish the regression equation of palm oil products,It can solve rapid test of density of palm oils,and audit the correctness of density results. Provide a definite science theory for getting the density rapidly.
     应用回归分析理论建立了棕榈油产品温度和密度的回归方程 ,可用于解决棕榈油密度的快速测定及审核密度测定结果的准确性 ,为快速得出密度结果提供了一定的科学理论依据。
短句来源
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  “棕榈油”译为未确定词的双语例句
     The unqualified rate of palmy peroxide value was 25.00%.
     棕榈油的过氧化值超标率为25.00%。
短句来源
     the results showed that the oil was composed of 14 ingredients,the major fatty acids were Lioleic acid,Palmitic acid,α Liolenic acid,Oleic acid,Stearic acid and with the contents of 53.93%,14.44%,9.59%,9.43%,3.66%,respectively.
     共检出 1 4种成分 ,眉豆油主要由豆油酸 (含量 53 93% )、棕榈油 ( 1 4 44% )、α 亚麻酸 ( 9 59% )、油酸 ( 9 43% )、硬脂酸 ( 3 66% )和长碳链脂肪酸组成。
短句来源
     After adding 200 g calcium soap of palm fatty acid on basal diets,the milk yield,milk fat percentage and milk solids increased by 10.45 %,7.42 % and 1.41 %,milk protein percentage decreased by 4.67 %;
     添加棕榈油脂肪酸钙后产奶量提高10.45%、乳脂率提高7.42%、乳蛋白率降低4.67%、乳干物质提高1.41%(P>0.05);
短句来源
     Study on the Ferment Conditions with Palmitis Acid Yeast
     产棕榈油酸酵母发酵条件的研究
短句来源
     The weight of oil and fat producing by fusants was 48.5% of dried cell. Palmitoleic acid was 47.29% of total oil and fat, which accounted for 22.95% of dried cell.
     产脂和产棕榈油酸分析表明,融合子的产脂量为菌体干重的48.53%,其中棕榈油酸占油脂总量的47.29%,为菌体干重的22.95%。
短句来源
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  palm oil
Red palm oil in the maternal diet increases provitamin A carotenoids in breastmilk and serum of the mother-infant dyad
      
Aim of the study We investigated the effectiveness of short-term dietary supplementation of mothers with red palm oil as a strategy for improving the vitamin A status of the mother-infant dyad.
      
Methods Lactating mothers in Colonia Los Pinos, a barrio of Tegucigalpa, Honduras, consumed a total of 90-mg β-carotene as red palm oil (n = 32) supplements (n = 36) or placebo (n = 18) in six equal doses over 10 days.
      
Results Maternal serum α-carotene and β-carotene concentrations were increased 2 fold by palm oil compared with 1.2 fold by β-carotene supplements.
      
Increases in breastmilk β-carotene were greater for the palm oil group (2.5 fold) than for the β-carotene supplement group (1.6 fold) and increases in milk α-carotene concentrations (3.2 fold) were slightly greater than those of β-carotene.
      
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  palm butter
When heating at 175 °C the optimal amounts of DMPS for sunflower oil were 0.06 to 0.1 ppm and for palm butter 0.4 ppm.
      
  palm oils
The addition of several vegetable oils (castor, soybean, olive, corn, and palm oils) was investigated to enhance lipase production.
      
Significant differences between the plasma cholesterol content of rats fed corn oil and rats fed the three palm oils were not evident.
      
Fatty acid compositional changes in the plasma cholesterol esters and plasma triglycerides were diet regulated with significant differences between rats fed the polyunsaturated corn and soybean oil compared to the three palm oils.
      
It is concluded that interesterification of palm oil does not result in adverse changes in postprandial lipids, insulin or FVIIa compared to high oleate and native palm oils.
      
This investigation included an examination of the chemical and physical properties of virgin and spent palm oils, especially with respect to the effect of these properties on the action of these oils in the tin bath.
      
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The research on determination the interesterification effect of medium scale production test for producing margarine and shortening by interesterification method with lard and rapeseed oil, palm oil and rapeseed oil, stillingic oil and rapeseed oil, as well as lard has been reported. According to IUPAC method to hydrolysis the triglycerides of the oil samples with pancreatic lipase and then analysis the fatty acids distributed on the 2-position of the triglycerides. Compared them with the composition of the...

The research on determination the interesterification effect of medium scale production test for producing margarine and shortening by interesterification method with lard and rapeseed oil, palm oil and rapeseed oil, stillingic oil and rapeseed oil, as well as lard has been reported. According to IUPAC method to hydrolysis the triglycerides of the oil samples with pancreatic lipase and then analysis the fatty acids distributed on the 2-position of the triglycerides. Compared them with the composition of the total fatty acids by linear regression method. The results indicated that there are a good identity and a good correlation between 2-position fatty acids and total fatty acids composition in interesterfied random oils and fats. Among the 42 samples the interesterification effect of 39 samples are satisfactory.

本文报道了以猪油与菜油,棕榈油与菜油,乌桕油与菜油以及猪油为原料的酯交换法生产人造奶油、起酥油中间试验时,检验酯交换效果的研究。作者按IUPAC方法,用胰酯酶对油样进行部分水解,从而测定分布在甘油三酯中2—位的脂肪酸,并用线性回归方法,将其与样品的总脂肪酸组成相比较。结果表明经酯交换反应后随机化的油脂,其2—位脂肪酸与总脂肪酸组成有着良好的一致性和良好的线性相关。在42个酯交换油样品中有39个样品的酯交换效果是十分满意的。

This paper describes the studies on consistency of directed interesterified oil in medium scale production test for producing margarine and shortening by directed interesterification method with lard and rapeseed oil, palm oil and rapeseed oil, chinese vegetable tallow and rapeseed oil, as well as lard itself. According to the melting dilatometric method in IUPAC method the author determined the melting dilateney of 55 samples. Then the necessary values were conversted into SFC, and are drawn into solid fat...

This paper describes the studies on consistency of directed interesterified oil in medium scale production test for producing margarine and shortening by directed interesterification method with lard and rapeseed oil, palm oil and rapeseed oil, chinese vegetable tallow and rapeseed oil, as well as lard itself. According to the melting dilatometric method in IUPAC method the author determined the melting dilateney of 55 samples. Then the necessary values were conversted into SFC, and are drawn into solid fat curves (SFC). The results indicated that the interesterified oil has a wide range of plasticity and can be blended with other oils to produce a kind of oil with satisfactory consistency. This method is workable and can be used in industry.

本文对猪油与菜油、棕榈油与菜油、乌桕油与菜油以及猪油为原料的定向酯交换法生产人造奶油、起酥油中间试验产品,交酯油的稠度进行了研究.作者按照IUPAC中熔化膨胀法,测定了55个试样的熔化膨胀度;然后把必要的值换算成SFC,并做出了SFC曲线.结果表明:经酯交换反应的油脂——交酯油,普遍加宽了塑性范围,同时说明了根据配方要求,可与其它油脂进行不同比例配合,制成令人满意的油脂产品.该法准确可行,有一定的工业应用价值.

The paper makes a probe into the effect of light strength on oxidation deterioration of instant noodles and the part which the quality of light plays. It is proved that the deterioration speeds of instant noodles differ a lot as the strength of light varies and the light of waves over 500nm has a bad effect on the oxidation deterioration of oils and fats. So the authers suggest that light over 500nm be filtered in storage of oAs, fats and food from them.

本文研究了光强度对油炸方便面氧化劣变的影响,并初步讨论了光质量的作用。结果表明,光的强度不同,方便面劣变速度相差很大;500nm以上波长的光对油脂氧化劣变有促进作用,因此认为油脂及油脂食品在储藏过程中,也应该滤掉500nm以上的光。另外,初步提出了一个计算货架条件下(500~2000lux,29~19℃)方便面有效贮藏期的经验公式。对棕榈油的光吸收特性也做了初步探讨。

 
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