glucose vinegar

glucose vinegar的基本解释

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葡糖醋

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

Vinegar sharpens dishes crisp refreshing, while promoting foods of copper, zinc, chromium and other trace elements of the dissolution and absorption; vinegar can dissolve plant fiber and animal bone, Shao Yu, stew meat when you put some vinegar, can not only lift the Anabaena so bad wei shiang meat, but also to dissolve the calcium in food in order to facilitate the body's absorption and utilization; edible seaweed, first put a few drops of vinegar to use boiled look, kelp can become soft and delicious; eat oily food when you add a little vinegar or dipped in vinegar to eat, does not feel greasy mouth; drunk people, drink a few mouthfuls of vinegar to relieving hangovers.

醋既能使菜肴清脆爽口，同时促进了铜，锌，铬等微量元素的溶解和吸收元素的食物；醋可以溶解植物纤维和动物骨骼，邵渔，炖肉当你把一些醋，不仅可以解除鱼腥藻坏味香肉，而且解散钙的食物，以促进人体的吸收和利用；食用海藻，首次提出用醋几滴煮看，海带变软可口；吃油腻食物当您添加少许醋或醋降至吃，不觉得腻口，喝醉的人，喝几口醋来解酒。

Take DPPH··ethanol solution as the oxidant system to research on the DPPH··scavenging capacity of the liquid fermented vinegar from north fruits like hawthorn, apple, tangerine, beach jujube, kiwi fruit, pear, mulberry, persimmon, medlar, kernel-apricot etc. and grains like corn, sorghum, millet, wheat, buckwheat, Job"s-tears, purple rice etc. it was found that the scavenging effect on DPPH··of the grain vinegar and fruit vinegar after brewing and sterilization was significantly higher than that of their corresponding vinasse, and With the increase of addition, scavenging rate is gradually increased. To most fruit vinegar and grain vinegar, the scavenging effect on DPPH··are stronger than acetate, and acetic acid has some effective but is not functional, consequently it"s other ingredients that really played scavenging effect in the fermentation of vinegar.

本实验采用DPPH··乙醇溶液为氧化体系，研究北方产山楂、苹果、蜜橘、滩枣、猕猴桃、酥梨、桑椹、水柿、枸杞、仁用杏等数十种果品，以及玉米、高粱、小米、小麦、荞麦、薏米、黑米等数十种粮食作物为原料的液态发酵醋对自由基DPPH··的清除能力，结果发现经过酿造杀菌后的成品果醋及粮食醋对DPPH··的清除作用明显高于其相对应的酒醪；并且随着加入量的增加其清除率也逐渐增高，其中大多数果醋及粮食醋对DPPH··的清除作用均强于醋酸，发现醋酸对DPPH··虽然有一定的清除率但是作用不大，因此说明真正对DPPH··起到清除作用的还是发酵醋中的其他成分。

Results Different concentrations of vinegar with different disinfection duration showed significantly different bactericidal effect on Staphylococcus, Escherichia and Candida albicans (F=6.89~156.83, P.05). The effect was better along with higher concentration and longer duration. The average kill rate against natural bacteria on hands was 0.9915±0.0032 after exposed to vinegar solution for 2 min. The average kill rate against natural bacteria on kitchenware, such as table top, chopping block, knife, cupboard, porcelain bowl and the surface of refreshing box of the refrigerator were all above 0.9720 when cleaning and polishing with vinegar solution for 10min. The bactericidal efficacy of vinegar against natural bacteria in room air was enhanced with fumigating duration prolonged (F=1212.13, 5024.46; P.05), while lowered when there were persons in it (t=5.08-30.48, P.05). The content of acetic acid in vinegar dropped by 8.372 g/L when it was stored at 54℃(relative humidity 0.75) for 14 days.

结果 不同浓度的食醋溶液作用不同时间对金黄色葡萄球菌、大肠杆菌和白色念珠菌的杀灭效果不同，浓度越大、作用时间越长杀菌效果越好(F=6.89~156.83，P.05)；对手自然菌作用2min，平均杀灭率为0.9915±0.0032；对厨房内台面、砧板、菜刀、碗柜、瓷碗、冰箱保鲜室表面擦拭消毒10min，对自然菌的平均杀灭率在0.9720以上；对室内空气自然菌的杀灭率随熏蒸时间的延长而提高(F=1212.13、5024.46，P.05)，当室内有人时，杀灭率有所降低(t=5.08~30.48，P.05)；置于54℃恒温箱（相对湿度≥0.75）存放14d，醋酸总含量下降

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

glucose vinegar：葡萄糖醋

glucose syrup 葡萄糖浆 | glucose vinegar 葡萄糖醋 | glucose with vitamin D 丁维匍萄糖