vinegar tree

vinegar tree的基本解释

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酸果漆树

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

This paper has studied the physiological and biochemical changes during the period of forming strong buds of tree peony, and expect to provide academic basis for extending its view value and economic benefit . The main results are as the following:1 Under the field condition, Characteristics of photosynthesis of tree peony are very regular. From before blooming to the prophase of abducting buds that after blooming ,that is April,May and June,the net photosynthetic rate of tree peony is higher than the other period .It indicates that this period is very important for accumulating photosynthetic products of tree peony . So, if we want to get quality flower of tree peony ,it is very important to strengthen the management of tree peony cultivation and to ensure provide the fertilizer and water.2 From the middle ten days of June, with the time elapsing and with the environment conditions worsening, the characteristics of photosynthesis of tree peony decline deeply. But it is different among different tree peony breeds. For example , cv. Wu Long Peng Sheng can also has higher net photosynthetic rate, it indicates that cv. Wu Long Peng Sheng is super than the other two tree peony breeds when adapting the environment conditions and cv. Wu Long Peng Sheng has wide prospect to extend .3 The main factors of effecting the characteristics of photosynthesis are stomatal factor and non-stomatal factor ,that is the ability of photosynthesis of leaf cells. Under the environment of high light intensity in midsummer, if overshadow tree peony properly, then it can slow the declining of chlorophyll content, and increase the net photosynthetic rate and benefit for the accumulating of photosynthetic products.4 The content of soluble sugar in the root of tree peony is the highest among different organs during the period of forming strong buds . According to analyse ,we believe that the soluble sugar will compose starch then, and provide the solid base of material for the growth and development next year. It provide us strong academic basis of adopting the method of cultivating root and protecting root under thefield environment conditions .In other words ,it will help to increase the health level of the whole plant of tree peony and will be beneficial to forming quality tree peony flower if we strengthen the management of root. 5 To tree peony, the endogenesis hormone is important for its growth and development .In the prophase ,that is about the blooming of tree peony and the mid-summer ,IAA and ZR contents are higher and GA content is lower and its changes are very little, and the content of ABA is decreasing . This indicates that IAA and ZR act the important promote function for growth and development of tree peony in this period, and the function of GA is not important. Bur in the period of anniversary senescence of tree peony , the content of IAA and ZR begin to decrease ,while the ABA content has a certain rebound .T

本研究对几个牡丹品种壮芽形成过程中的某些生理生化变化做了研究，以期了解牡丹生长发育过程中生理生化的变化规律，探讨大田栽培条件下提高牡丹花质量的栽培措施和管理技术，为提高牡丹的观赏价值和经济效益提供理论依据，结果如下：1 大田栽培条件下，牡丹光合特性在生长发育过程中表现出极强的规律性，牡丹各品种的光合速率从牡丹开花前，到牡丹花谢后的花芽诱导期前期（6月10日之前），也就是在4、5、6月份，各牡丹品种的净光合速率相对与其他时间都维持在比较高的水平，这说明，在这段时间，是牡丹光合产物积累的重要时期，因此，要保证得到高质量的牡丹花，在这段时间加强对牡丹的栽培管理，保证这个时期的肥水供应十分重要。2 从6月中旬后，随时间的推移，环境条件的恶化，牡丹的光合性能剧烈下降，但是不同牡丹品种间仍有差异，比如，乌龙捧盛仍可维持较高的光合水平，这说明了乌龙捧盛这个牡丹品种对于环境的适应性较之其他牡丹品种高，有着广泛的推广前景。3 影响牡丹光合性能的主要因子是气孔因素和非气孔因素即叶肉细胞的光合能力，在盛夏高温高光强的环境条件下，对牡丹进行适当遮荫，能缓解牡丹叶绿素水平的下降，适当提高Pn，有利于光合产物的积累。4 可溶性糖在牡丹各品种的壮芽形成过程中，根中可溶性糖的含量在牡丹各部位中始终维持最高水平，分析认为这些可溶性糖在根系中进一步合成淀粉等储藏性物质，为来年牡丹的生长提供雄厚的物质基础，这为我们在大田栽培条件下对牡丹采取养根护根的栽培措施提供了有力的理论依据，即在大田栽培条件下，加强对牡丹根系的管理，有助于提高牡丹整株的健壮程度，有益于形成高质量的牡丹花。5内源激素对牡丹的生长发育调节作用是十分明显的，在前期，即开花前后和盛夏，IAA和ZR含量维持在比较高的水平，GA含量低且变化不明显，ABA含量逐渐降低，说明了IAA和ZR对牡丹在这段时间内的生长发育起到重要的促进作用，GA的作用不是很明显，ABA可能在高温高光强下有明显的升高，也说明了ABA的确有一些促进作用，但是到了牡丹周年衰老期，IAA和ZR的含量开始下降，ABA含量却有了一定程度的反弹，说明了IAA和ZR的作用开始降低，ABA起到了促进衰老的作用

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。

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

vinegar souring：醋酸化

醋渍蛋 vinegar pickled egg | 醋酸化 vinegar souring | 醋蛆 vinegar worm, vinegar eel

vinegar eel：醋线虫

vinegar bottle 醋瓶 | vinegar eel 醋线虫 | vinegar essence 醋精

vinegar worm, vinegar eel：醋蛆

醋酸化 vinegar souring | 醋蛆 vinegar worm, vinegar eel | 除蔓机,豌豆采收机 viner