broth [brɔθ]

broth的基本解释

n.

肉汤

与broth相关的网络例句 [注：此内容来源于网络，仅供参考]

The invention use an alcaligenes faecalis as a fermentation strain, using sucrose or glucose commonly used in food industry as carbon source for microbe cultivation, using conventional chemical fertilizer in the agricultural production as nitrogen source and inorganic salt, the medium of microbial growth is prepared by auxiliary yeast powder, aerobic fermentation is processed in the conditions of 30 DEG C, 1.0vvm, 500r/min ventilatiing and stirring, adding specially supplementary food fluid in the fermentation course achieves the following aims:(1) controlling the penetrating pressure of the broth in the hypotonicity condition;(2) controlling the pH of the broth between 4.0 and 7.0;(3) providing abundant nutritious matter such as carbon source and nitrogen source for microbial growth, obtaining Weilan gum broth after 72 hours, obtainin Weilan gum product by drying in 95-115 DEG C and atmospheric pressure.

本发明以一株粪产碱杆菌为发酵菌种，使用食品工业中常用的蔗糖或葡萄糖作为微生物培养的碳源，以农业生产中常用的化肥作为氮源和无机盐，辅以酵母粉配制微生物生长的培养基，在30℃以1.0vvm、500r/min通风搅拌条件下好氧发酵，发酵过程中流加特殊配制的补料液以达到以下目的：(1)控制发酵液的渗透压处于低渗条件；(2)控制发酵液的pH处于4.0～7.0之间；(3)为微生物生长提供丰富的碳源和氮源等营养物质，经72小时得到威兰胶发酵液，在95℃～115℃下常压干燥得到威兰胶产品。

Scotch broth Hotch-Potch make this delicious broth , the main materials are cooked lamb, beef, chicken (or chicken broth over chicken stew).

苏格兰式肉汤 Hotch-Potch 制作这种鲜美的肉汤，主要的材料有煮熟的羊肉，牛肉，鸡骨。

Result: Immersion test with JJ18 broth showed that the active components were extracellular moiety of the broth and that 10% concentration solution could kill nearly 90% snail immersed after 72 h,the salified broth has favourable thermostabily and photostability and showed that JJ18 has stable passage and its active components concentrate in the extract of n-butanol.

结果：JJ18菌株发酵液的活性成分集中在胞外液，当胞外液浓度10%时，72h杀螺率接近90%，且发酵外液成盐后有良好的耐热性，强光照下7 d内活性物质基本不改变，菌株传代稳定，杀螺活性成分集中在正丁醇萃取部位。

与broth相关的网络解释 [注：此内容来源于网络，仅供参考]

broth：肉汤

密封低温保存. 常用的保存液有pH7.2-7.4的灭菌肉汤(见第A.3章)或磷酸盐缓冲盐水,如准备将待检标本接种组织培养,则保存于含0.5%乳蛋白水解物的汉克氏(Hanks)液中. 一般每支拭子需保存液5mL. A.1 阿(Alserer)氏液A.3 肉汤(broth)

broth：汤

西式汤类本身分为 以牛肉熬成的黄色上汤(STOCK);以鸡、猪肉等熬成的清色上汤(BROTH)和以鱼类熬成的白色上汤. 常见的西式清汤,是利用牛骨煮成的"汤底"临时加上配料制成,以蛋白使之产生澄清透明效果. 还有忌廉汤、菜汤、蓉汤等多种浓汤,

broth：(骨头)浓汤

consomm 清汤 | broth (骨头)浓汤 | leftovers 剩饭,剩菜

broth：(肉,鱼或蔬菜)汤

beef 牛肉 | broth (肉,鱼或蔬菜)汤 | pasta 意大利面

meat broth：肉羹

vegetables 素菜 | meat broth 肉羹 | local dish 地方菜