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- Deterimination of bicarbonate and total volatile acid concentration in wastewater using a simple titration 滴定法測定污水中的碳酸氫根和揮發(fā)性脂肪酸
- Methods: Using the turbidity method and analyzing the acetic acid concentration of both phases at equilibrium. 方法 :用渾濁法測定體系的分層曲線(xiàn) ,自動(dòng)電位滴定儀測定平衡兩相中醋酸的含量 ,通過(guò)繪制出的三元相圖 ,篩選萃取劑。
- Milk, especially fermented milk, has many kinds of flavor substances, which includes non-volatile acid, volatile acid, carbonyl compounds and hydrolyzates of protein, fat, and lactose. 摘要乳尤其是發(fā)酵乳中的風(fēng)味物質(zhì)種類(lèi)繁多，包括非揮發(fā)性酸、揮發(fā)酸、羰基化合物以及蛋白、脂肪和乳糖等的分解物。
- Under this condition which shortens the lysis time by changing acid concentration and leads to the fast measurement. 在此條件下改變酸的濃度來(lái)縮短水解時(shí)間，達到快速測定的目的。
- Milk,especially fermented milk, has many kinds of flavor substances, which includes non-volatile acid, volatile acid, carbonyl compounds and hydrolyzates of protein, fat, and lactose. 乳尤其是發(fā)酵乳中的風(fēng)味物質(zhì)種類(lèi)繁多,包括非揮發(fā)性酸、揮發(fā)酸、羰基化合物以及蛋白、脂肪和乳糖等的分解物。
- The change of some main chemical compositions,such as sugar,acid,tannin,volatile acid,ethanol, methanol,ester and so on,during manual fermentation in strawberry wine was investigated. 研究了草莓酒人工發(fā)酵過(guò)程中一些主要成分如糖、酸、單寧、揮發(fā)酸、乙醇、甲醇、高級醇和酯等物質(zhì)含量的變化。
- By experiment we state the best sulfuric acid concentration, align of reactant, temperature and acid-base degree. 確定了硫酸最佳濃度、反應物的最佳配比、最佳反應溫度、溶液的最佳酸堿度。
- In the process of nitration, the synthesis temperature and the nitric acid concentration was tested. 采用調整反應溫度和硝酸濃度等因素對硝化反應進(jìn)行了探討;
- Low humic acid concentration accelerated 2,4-DCP photodegradation rate while high humic acid concentration restrained photodegradation. 腐殖酸在低濃度時(shí),促進(jìn)光降解反應的進(jìn)行,在高濃度時(shí),2,4-DCP的光降解氧化受到抑制。
- Humic acid had significant photosensitization on tetramethrin,and itsphotosensitization increased rapidly as the humic acid concentration increased. 腐殖酸對胺菊酯光敏化作用顯著(zhù)，并隨腐殖酸濃度的增加而迅速增強。
- Influences of fuma acid concentration,acid value of grafted part,reaction conditions on performance of the water dispersion was discussed. 討論了富馬酸含量、接枝部分的酸值以及接枝反應溫度對水分散體性能的影響。
- The control of volatile acids content has always been a technical problem in the brewing of litchi fruit wine.The fermentation process would produce excess volatile acids. 在荔枝酒的生產(chǎn)過(guò)程中,揮發(fā)酸的控制是一個(gè)技術(shù)瓶頸,發(fā)酵過(guò)程易造成荔枝果酒揮發(fā)酸超標。
- When aqueous hydrofluoric acid concentration is below fifty percent, it has delayed (up to six hours) symptoms of exposure. 當水成氫氟酸的濃度低于50%25時(shí)，它有延遲（大到6個(gè)小時(shí)）的暴露癥狀。
- With the increasing of benzoic acid and cinnamic acid concentration, the growth speed was decreased, and the radicles were short. 隨著(zhù)苯甲酸、肉桂酸處理濃度的增大，胚根長(cháng)度變短。
- Palladium and platinum can be extracted and separated if acid concentration in water phase and MSO concentration in organic phase are controlled well. 在控制料液酸度和MSO濃度的條件下可有效地萃取分離鈀與鉑。
- Palladium and platinum can be extracted and separated if acid concentration in water phase and MSO concentration in organic phase are cont... 也考察了氯化銨的氨水溶液反萃取鈀的適宜條件。
- Oxidized: Tasting term indicating that the wine has suffered from contact with air, resulting in browning in white wines, loss of fruit and freshness, and possibly a high level of volatile acidity. 氧化（味）的：品嘗術(shù)語(yǔ)，用于指與空氣接觸后發(fā)生質(zhì)變的葡萄酒，會(huì )導致白葡萄酒變?yōu)楹稚?，失去果香和新鮮感，而且還可能生成大量揮發(fā)性酸。
- Conclusion The increase of TFBA,especially seccondly bile acid concentration may be one of the etiologic factors of colorectal cancer. 結論糞膽汁酸濃度尤其是次級膽汁酸濃度增高可能是大腸癌促發(fā)因素之一。
- The invention discloses a nucleic acid concentrator and an application thereof. 本發(fā)明公開(kāi)了一種核酸富集器及其應用。
- He has a highly volatile personality. 他有著(zhù)反復無(wú)常的個(gè)性。
