查询词典 acid-carbonate

The quantities detected were 0.25 mg/g for caffeic acid, 0.33 mg/g for p-coumaric acid and 0.11 mg/g for protocatechuic acid.

检测的数量是0.25 mg/g为咖啡的酸， 0.33 mg/g为p-coumaric酸和0.11 mg/g为protocatechuic酸。

A rapid LC/MS/MS method was developed for the simultaneous determination of rosmarinic acid, caffeic acid and ferulic acid.

本文建立了一种同时快速测定水溶性迷迭香提取物中迷迭香酸、阿魏酸和咖啡酸含量的高效液相色谱－串联质谱分析方法。

The result makes clear:(1)20 Mg/L NAA can raise the content of content of form of C of vitamin of fructification of wool leaf jujube, solubility solid, cane sugar and organic acid significantly, but the content that did not affect;20 Mg/L 6-BA to also can raise fructification vitamin C, solubility total candy and cane sugar again to odd fruit, but reduced odd fruit the content;20 Mg/L ABA of heavy, dextrose and fructose can promote fructification to increase, raise fructification dissolubility the content that the content;20 Mg/L GA of total candy and organic acid can add organic acid, but reduced the quantity that contain sugar, odd fruit to reach vitamin C again.

结果表明：(1)20 mg/L NAA能够显著提高毛叶枣果实维生素C、可溶性固形物、蔗糖和有机酸的含量，但对单果重没有影响；20 mg/L 6-BA也能提高果实维生素C、可溶性总糖和蔗糖的含量，但降低了单果重、葡萄糖和果糖的含量；20 mg/L ABA能促进果实增大，提高果实可溶性总糖和有机酸的含量；20 mg/L GA能增加有机酸的含量，但降低了含糖量、单果重及维生素C。

Fatty acid compose of pure palm oil 's was analyzed by gas chromatography,the characteristic fatty acid-capric acid was found in palm oil ,the reservation time and peak area of methyl caprate are used as qualitative and quantitative judgment of palm oil mixed into edible vegetable oils.

利用气相色谱分析纯正棕榈油的脂肪酸组成，得到棕榈油中含有特征脂肪酸——癸酸，根据癸酸甲酯保留时间和峰面积作为掺入棕榈油定性、定量的判断依据。

The presence of capric acid enhanced the inhibitory effects of caprylic acid and lauric acid.

癸酸的存在能够增强辛酸和月桂酸对厌氧颗粒污泥产甲烷活性的抑制。

The synergistic action of capric acid was found when combined with caprylic acid and lauric acid.

癸酸和辛酸，癸酸和月桂酸之间表现出协同作用。

LCFAs showed inhibition to anaerobic granular sludge, among which nheptanoic acid, capric acid and oleic acid showed stronger inhibition.

LCFA对厌氧颗粒污泥产甲烷活性有严重抑制，其中毒性较大的有庚酸、癸酸和油酸。

METHODS: C57BL/6J mice (15/group) were respectively received mash as AIN-93G formula, or 1% cholesterol supplemented AIN-93G formula, or 1% cholesterol and 14% long chain triglyceride rich in myristic acid supplemented AIN-93G formula, or 1%cholesterol and 14% MCT (caprylic acid/capric acid: 3/1) supplemented AIN-93G formula for 6 weeks.

分别用AIN-93G配方饲料，含1％胆固醇的AIN-93G配方饲料，含1％胆固醇和14%富含豆蔻酸的长链甘油三酯的AIN-93G配方饲料，含1％胆固醇和14％的中链甘油三酯的AIN-93G配方饲料喂养C57小鼠6周，每组15只。

The results showed that temperature rise would inhibit their esterification capacity, ethyl caproate-producing capability of raw zymin of 1# high-temperature monascus improved with the prolong of the esterification time when ethanol concentration was 4 %vol and caproic acid content was 4 mL, and when ethanol concentration and caproic acid content was within proper range, caproic acid content had more effects on the formation of ethyl caproate by raw zymin than ethanol concentration.

结果表明，温度相对升高对其酯化力的形成有一定的抑制作用；高温型红曲1#酯化菌株粗酶制剂的酯化力在乙醇浓度为4 %vol、己酸含量为4 mL时，产生己酸乙酯的能力随酯化时间的延长而增强；在适宜的乙醇浓度和己酸含量范围内，己酸含量对酯化酶粗酶制剂己酸乙酯生成影响比乙醇含量的影响大。

Based on the analysis of the chromatogram of flavoring compositions of Taishan Tequ, 13 kinds of flavoring compositions including n-propanol, isoamyl alcohol, ethyl caproate, ethyl lactate, ethyl acetate, ethyl butyrate, caproic acid, acetic acid, butyric acid, acetaldehyde, acetal, total acids and total esters were determined as the chromatogram skeleton compositions of Taishan Tequ. The physiochemical indexes of Taishan Tequ could be under proper control through the stipulation of the content range of the above flavoring compositions, which is an effective way to liquor quality improvement and stability and has greatly improved the blending techniques of Taishan Tequ.

以泰山特曲酒香气成分色谱分析结果为基础，确定了正丙醇、异戊醇、己酸乙酯、乳酸乙酯、乙酸乙酯、丁酸乙酯、己酸、乙酸、丁酸、乙醛、乙缩醛、总酸、总酯这13种香味成分作为泰山特曲的色谱骨架成分来控制成品酒理化指标，并制订了控制范围，使泰山特曲的勾兑技术有了飞跃的发展，成为提高与稳定产品质量的有效方法。

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。