查询词典 acid yellow

The main compositions in Shaoxing yellow rice wine include ethanol, ester, aldehyde, acid, alkone, carbohydrate, protein, monose, polyose, peptide, amino acid, polyphenol, Vitamin B, and inorganic elements etc.

绍兴酒的主要成分有醇、酯、醛、酸、酮、碳水化合物、蛋白质、单糖、多糖、肽、氨基酸、多酚以及含量丰富的B族维生素、无机元素等10多个类别几百种。色泽、透明度、澄清状况及有无沉淀物是对她的综合评定。

WO3, an interlayer compound prepared by J. W. Johnson (1981) using yellow tungstic oxide hydrate. Suspension of white powdery tungstic acid in anhydrous pyridine yields on standing for 2 wk whiteHW4O13.3H2O. IR and DTA studies revealed the connection between that pyridine polytungstate and white powdery tungstic acid (microcryst.), whose composition may thereby be assigned as H2W4O13.nH2O.

WO3。粉状白钨酸在无水吡啶中放置两周后可得到另一种化学式为(C5H5NH)HW4O13.3H2O的吡啶化合物，经IR和DTA研究可初步说明该化合物与粉状白钨酸之间的联系，并因此推测白钨酸的组成可能为H2W4O13.nH2O。

Substraction of Composite Amino Acid of Yellow Mealworm and Production of Insectical Liquor of Amino Acid .

黄粉虫复合氨基酸的提取及氨基酸虫酒的制作。

Substraction of Composite Amino Acid of Yellow Mealworm and Production of Insectical Liquor of Amino Acid J .

黄粉虫复合氨基酸的提取及氨基酸虫酒的制作。

In this study,the anaerobic degradation and aerobic degradation of a kind of acid dye——Acid Mordant Dark Yellow GG were compared.

通过试验研究酸性媒介黄GG染料在厌氧、好氧条件下的生物降解机理、降解能力及共代谢降解效果。

They should always remain completely covered by the acid. Also, using too much baking soda to neutralize the acid can result in yellow staining.

他们应该始终保持完全涵盖酸），同时，使用过多的烘焙苏打水抵消酸可导致黄色染色。

The serous acid in the production of yellow rice wine has direct effects on the quality of the wine and the technique of rice steeping is of vital importance for the acidity of the serous acid .

黄酒生产中的米浆酸直接影响黄酒的质量，浸米工艺是浆酸值高低的关键，浸米后的浆酸必须控制在0。

Compared with other potyviruses, there is the highest identity between WMV-CHN with Soybean mosaic virus, the nucleotide and amino acid identity is 78.4% and 86.1%, respectively; the second are Peanut stripw virus, Bean common mosaic necrosis virus, Bean common mosaic viurs, Blackeye cowpea mosaic viurs and Zucchini yellow mosaic virus, the homologies of nucleotide and amino acid are 68.3% and 70.9%, 67.2% and 71.2%, 67.3% and 70.3%, 67.7% and 70.9%, 62.2% and 62.9% in turn, respectively. The 5′-termini of WMV is intimately correlated with evolution of viruses.

与其他Potyvirus属成员相比，同源性最高的是大豆花叶病毒，核苷酸和氨基酸同源性分别为78.4%和86.1%，其他依次是花生条纹病毒病毒、菜豆普通花叶坏死病毒、菜豆普通花叶病毒、黑眼豇豆花叶病毒和小西葫芦黄花叶病毒，核苷酸和氨基酸同源性分别为68.3%和70.9%，67.2%和71.2%，67.3%和70.3%，67.7%和70.9%，62.2%和62.9%。

It showed that the yeast KD had higher fermentation capacity, gentle fermentation speed, and the produced kiwi fruit wine was clear and transparent with light yellow color and typical kiwi fruit aroma and wine-alcohol bouquet. Furthermore, the produced kiwi fruit wine had high alcohol content to 10.5 %vol, high vitamin C content to 0.94 g/L and low content of reducing sugar, total acid and volatility acid. 48 aroma substances in total were identified including esters (19 kinds, 34.65 %), higher alcohols(5 kinds,15.38 %), fatty acids(6 kinds,13.30 %), and micro-content of alkyls, aldehydes and ketones, which accounted for 97.33 % of total peak area. Such yeast was suitable for kiwi fruit wine brewing. Tran. by YUE Yang

结果表明，酵母KD的单位酵母发酵力较高，发酵速度平缓，所酿猕猴桃酒澄清、透明，色泽浅黄，酒体醇和爽口，具有猕猴桃果香和纯正的酒香，典型性强；酒度达10.5 %vol，Vc含量为0.94 g/L，残糖、总酸和挥发酸含量均较低；共鉴定出48种香气物质，占总峰面积的97.33 %，其中，酯类物质达19种，相对含量为34.65 %，高级醇(5种，15.38 %)和脂肪酸（6种，13.30 %）含量少，烷烃类和醛酮类等香气物质种类丰富，酒体协调、饱满，是1株适宜猕猴桃酒酿造的优良酵母。

Cellulose, mannitol, hydroxypropyl methylcellulose phthalate, citric acid, sodium starch glycolate, glyceryl triacetate, modified cellulose gum, stearic acid, colloidal silicon dioxide, titanium dioxide and yellow ochre.

纤维素，甘露醇，羟丙基甲基纤维素邻苯二甲酸酯，柠檬酸，淀粉钠乙醇，三醋酸甘油酯，改性纤维素胶，硬脂酸，胶质二氧化矽，二氧化钛和黄赭色。

This one mode pays close attention to network credence foundation of the businessman very much.

这一模式非常关注商人的网络信用基础。

Cell morphology of bacterial ghost of Pasteurella multocida was observed by scanning electron microscopy and inactivation ratio was estimated by CFU analysi.

扫描电镜观察多杀性巴氏杆菌细菌幽灵和菌落形成单位评价遗传灭活率。