查询词典 acid value

The pH Value of Food is a Controlling Factor-Most foods innative, fresh form which man consumes as food are acid.

由于这类食品中的两种重要的发酵作用是氧化和醇化发酵，因而，微生物的生长将受介质酸度的控制。

When the inoculative density of MSCs is l×l0~5cells/ml and the microcarrier Cytodex-3 concentration is 10mg/ml, MSCs cultivated in RWV for five days can expand more than nine times but only four times in T-fiask in one generation. Moreover, the culture parameters show that the media pH value in RWV is 7.4-7.6, and the glucose content is lower but the lactic acid content is higher in RWV than in T-flask.

同时对静态和动态培养的细胞进行形态、pH值、渗透压、葡萄糖、乳酸、流式检测及向成骨细胞诱导，发现旋转壁式生物反应器中培养兔骨髓间充质干细胞时，培养基的pH值在7.4-7.6之间，渗透压变化不大，与细胞在培养瓶中培养比较可见葡萄糖含量低而乳酸含量高。

All-around analysis on meat quality traits show that the most important items to beapplied in Qinchuan cattle meat research were the diameter of muscle fibre,inosinic acid imp, dissociative glutamine, in-muscle fat, pH value, vitamin BI, meat colour.

肉质性状指标的综合分析表明肉质评定系统中最重要的指标是肌纤维直径、肌昔酸、游离谷氨酸钠、肌肉的脂肪含量、pH值、硫胺素和肉色等。

There were significant relationships (P.05 or P.01) between meat colour and some traits including pH value, water holding capacity, the area, diameter density of muscle fibre, the amount of muscle fibre in histology, inosinic acid imp, and dissociative glutamine.

肉色与pH值、系水力、肌纤维直径、肌纤维面积、肌纤维密度、肌束内肌纤维根数及肌昔酸、游离谷氨酸钠均有显著或极显著的相关关系(P 。05或尸。01)，说明肉色与肉的嫩度、多汁性等品质有关。

The disparity in each trait were studied by variance analysis. More detail analysis were made for all traits and cuts by multi-statistic analysis, the results were shown as follows:Among all measured meat traits, crude fat, crude protein, tenderness, water holding capacity, pH value, meat colour, area, diameter and density of muscle fibre, amount of muscle fibre in fascicle, inosine, inosinic acid imp, and dissociative glutamine were significantly different between sex.

对数据统计分析结果表明：在所有肉质指标中，除水分、粗灰分和硫胺素在三种性别间彼此无显著差异外，粗脂肪、粗蛋白、嫩度、系水力、pH值、肉色、肌纤维面积、肌纤维直径、肌纤维密度、肌束内肌纤维根数、肌苷、肌苷酸和谷氨酸钠在不同性别秦川牛之间差异均显著(P＜0.05)。

Some factors affecting the results such as pH value of the solution, quantity of CaCl2 solution, hydrochloric acid and PCW intenerate reagent had been studied.

探讨了废水溶液pH、CaCl2溶液使用量、盐酸及PCW软化剂加入量等因素对处理效果的影响。

The intermuscular fatty acid composition of Datong yak is superior to that of local yellow cattle, which indicates that Datong yak meat has high nutritive value and wide development prospect.

结论］大通牦牛肌间脂肪酸构成优于当地黄牛，营养价值更高，具有广阔的开发空间。

It is characterized by that dissolving the isocyanuric acid in aqueous solution of alkali or emulsion, introducing chlorine gas into solution or emulsion respectively at 5-15 deg.C, then drop-adding liquid bromine, finally introducing chlorine gas to make chlorization reaction, and controlling pH value to 2.5-4 to obtain effective chlorine whose content is 54-58% and effective bromine whose content is 46-49%.

其特征在于：将异氰尿酸溶解于碱的水溶液或者是乳浊液中，然后在5～15℃之间分别向溶液或乳浊液中通入氯气、然后滴加液溴、最后通入氯气进行氯化反应，并把反应的最终pH值控制在2.5～4之间，得到总有效氯为54～58％、有效溴含量为46～49％的产品。

By adjusting the synthesis conditions, including temperature, pH value of the mixture solution and reaction time, the degree of the hydroxylation of isophthalic acid can be relatively controlled and the product of different structures can be obtained.

控制合成反应条件，可使部分间苯二甲酸配体发生转化而获得不同组成和结构的产物。

By adjusting the synthesis conditions, including temperature, pH value of the mixture solution and reaction time, the degree of the hydroxylation of isophthalic acid can be relatively controlled and the product of different structures can be obtained.

控制合成反应条件，可使部分间苯二甲酸配体发生转化而获得不同组成利结构的产物。

But we don't care about Battlegrounds.

但我们并不在乎沙场中的显露。

Ah! don't mention it, the butcher's shop is a horror.

啊！不用提了。提到肉，真是糟透了。