caproic [kə'prəuik]

caproic的基本解释

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山羊的

与caproic相关的网络例句 [注：此内容来源于网络，仅供参考]

We constructed a CALB-displaying yeast whole-cell biocatalyst and applied it to esterification from caproic acid and ethanol.

重组酵母菌经冻干能有效地实现在非水相中全细胞催化己酸和乙醇酯化合成己酸乙酯。

Under the selected conditions of the chromatographic operation,there was fair separation of caproic acid,1-octanol and octyl caproate.

在选定的色谱操作条件下，三者具有良好的分离效果，并求出了三者的标准曲线方程，该方法具有较好的准确性和重现性。

The separation and determination of caproic acid,1-octanol and octyl caproate by high performance liquid chromatography on the Kromasil C18(150 mm×4.60 mm,5 μm) column with V∶V=95∶5 as mobile phase and with refractive index detector were also studied.

按常规有机合成方法合成了己酸正辛酯，采用在Kromasil C18(150 mm×4.60 mm，5 μm)柱上，以V∶V=95∶5为流动相及示差折光检测器的反相高效液相色谱法，30 ℃分离和测定了己酸、1-辛醇及己酸正辛酯。

The results showed that temperature rise would inhibit their esterification capacity, ethyl caproate-producing capability of raw zymin of 1# high-temperature monascus improved with the prolong of the esterification time when ethanol concentration was 4 %vol and caproic acid content was 4 mL, and when ethanol concentration and caproic acid content was within proper range, caproic acid content had more effects on the formation of ethyl caproate by raw zymin than ethanol concentration.

结果表明，温度相对升高对其酯化力的形成有一定的抑制作用；高温型红曲1#酯化菌株粗酶制剂的酯化力在乙醇浓度为4 %vol、己酸含量为4 mL时，产生己酸乙酯的能力随酯化时间的延长而增强；在适宜的乙醇浓度和己酸含量范围内，己酸含量对酯化酶粗酶制剂己酸乙酯生成影响比乙醇含量的影响大。

Based on the analysis of the chromatogram of flavoring compositions of Taishan Tequ, 13 kinds of flavoring compositions including n-propanol, isoamyl alcohol, ethyl caproate, ethyl lactate, ethyl acetate, ethyl butyrate, caproic acid, acetic acid, butyric acid, acetaldehyde, acetal, total acids and total esters were determined as the chromatogram skeleton compositions of Taishan Tequ. The physiochemical indexes of Taishan Tequ could be under proper control through the stipulation of the content range of the above flavoring compositions, which is an effective way to liquor quality improvement and stability and has greatly improved the blending techniques of Taishan Tequ.

以泰山特曲酒香气成分色谱分析结果为基础，确定了正丙醇、异戊醇、己酸乙酯、乳酸乙酯、乙酸乙酯、丁酸乙酯、己酸、乙酸、丁酸、乙醛、乙缩醛、总酸、总酯这13种香味成分作为泰山特曲的色谱骨架成分来控制成品酒理化指标，并制订了控制范围，使泰山特曲的勾兑技术有了飞跃的发展，成为提高与稳定产品质量的有效方法。

与caproic相关的网络解释 [注：此内容来源于网络，仅供参考]

caproic：山羊的

caproic aldehyde | 正己醛 | caproic | 山羊的 | caprolactam | 己内酰胺

caproic acid：己酸

caprock 盖层 | caproic acid 己酸 | caprolactam polymerization 己内酰胺聚合

caproic acid：已酸

羊蜡,甘油三癸酸酯 caprin | 已酸 caproic acid | 羊油酮 caprone

caproic acid：已酸(一种存在于牛乳脂和可可脂等中的天然脂肪酸

capric acid 癸酸(存在于奶油、可可等中的天然脂肪酸) | caproic acid 已酸(一种存在于牛乳脂和可可脂等中的天然脂肪酸 | caproix 三已酸甘油酯

caproic acid：己酸,[山]羊油酸

\\"山羊跳状的\\",\\"caprizant\\" | \\"己酸,[山]羊油酸\\",\\"caproic acid\\" | \\"己脂,[山]羊油酸甘油酯\\",\\"caproin\\"