clove currant

与clove currant相关的网络例句 [注：此内容来源于网络，仅供参考]

When the fruits matured anthocyanin content of black currant was highest, that of red currant was subsequence, that of white currant was extrme low.

果实成熟时，黑穗醋栗花青苷含量最高，红穗醋栗花青苷含量次之，白穗醋栗花青苷含量极低。

The characteristic of anthocyanin accumulation and related factors on anthocyanin synthesis of three currant varieties fruits were analysed. The results were as follow:Great quantities of anthocyanin were accumulaed in black and red currant fruits during the late stage of development, but white currant fruits synthetized anthocyanin during the early period of development.

以三种穗醋栗为试材，对果实中花青苷积累及其相关因素进行了分析，研究结果如下：黑穗醋栗和红穗醋栗在果实发育后期大量积累花青苷，而白穗醋栗仅在果实发育初期合成花青苷。

The results showed that the American shad fingerlings stopped opercular movement less than half an hour after anesthetia when the fish were exposed to concentration of MS-222 at 75mg/L, clove oil at 20mg/L and bezocaine at 40mg/L. The fish recovered to normal behaviors again after exposed in air for less than 10min when transferred into fresh water. The shad fingerlings had good anaesthesia for more than 12h at 20-30mg MS-222/L, 8-10mg/L clove oil and 20-30mg/L benzocaine. The anesthetic effects were enhanced at high water temperature and changed with fish sizes. Small fish were more easily in good anaesthesia than the bigger one in MS-222 while the opposite case was found in clove oil and in benzocaine.

麻醉试验结果表明：在较高麻醉浓度（MS-222为75mg/L以上，丁香油为20mg/L以上，苯唑卡因为40mg/L以上）下，鱼很快（30min内）停止鳃盖张合运动，且停止鳃盖运动的鱼在空气中暴露一定时间（10min内）后也能够复苏；在适宜的麻醉浓度（Ms-222为20~30mg/L，丁香油为8~10mg/L；苯唑卡因为20~30mg/L）下，鱼能够进入麻醉状态，且能保持很长时间(12h)；麻醉效果随着水温的升高而增强；在20mg/L MS-222麻醉剂下，小规格鱼较大规格鱼更容易进入麻醉状态，而在10mg/L丁香油和20mg/L苯唑卡因麻醉剂下，小规格鱼却难进入麻醉状态。

与clove currant相关的网络解释 [注：此内容来源于网络，仅供参考]

Clove Currant：丁香醋栗

Raspberry 悬钩子 | Clove Currant 丁香醋栗 | Gooseberry 醋栗

Black Currant Clove：黑穗醋栗丁香

Travel Tins旅行罐 | Black Currant Clove黑穗醋栗丁香 | 2 oz tin二盎司田