查询词典 butanoic acid

A method used to simutaniously analyze the residues of herbicides (4-chloro-2-methylphenoxy) acetic acid, 2-(4-chloro-2-methylphenoxy) propanoic acid and 4-(4-chloro-2- methylphenoxy) butanoic acid in garlic was developed.

建立了基质固相分散－高效液相色谱法同时测定大蒜中2-甲基－4-氯－苯氧乙酸、2-甲基4-氯－苯氧丙酸、2-甲基－4-氯－苯氧丁酸3种苯氧羧酸类除草剂残留的方法。

After 20 days, at the end of fermentation, the cassava residue inoculated has better sensory quality, but the treatments of adding low levels of saccharose have low lactic acid accumulation amounts and high butanoic acid accumulation amounts compared with the treatments of adding high levels of saccharose, the treatment with inoculation and 4% saccharose addition has the highest lactic acid accumulation amount, which is 18.7 g/kg, and the treatment with inoculation and 8% saccharose addition has the lowest butanoic acid accumulation amount, which is 0.141g/kg.

结果显示：在发酵开始时接种处理的乳酸菌数为5×108 cfu/g，而对照处理没有检测到；发酵结束后，接种的3个糖水平处理的外观发酵品质比未接种处理好，但糖浓度低时丁酸积累较多，乳酸积累少，接种并添加4%蔗糖的处理乳酸积累量最高，发酵物中乳酸积累达18.7 g/kg，接种并添加8%蔗糖的处理丁酸积累最少，仅为0.141 g/kg。

Content of butanoic acid, methyl ester; butanoic acid, ethyl ester; hexanoic acid, methyl ester; DMHF; DMMF identified in strawberry cultivated from green house were higher than that cultivated in the open field of the correspongding nitrogen levels , and the hexanoic acid, ethyl ester could only identified in green house strawberries.

不同氮素水平温室草莓果实中丁酸甲酯、丁酸乙酯、己酸甲酯、DMHF、DMMF的相对含量和总量均比相应氮素水平的露地草莓的高，且己酸乙酯只是在温室草莓中检测到。

Both in green house and in the open field ,relative content and total content of characteristic aroma components:of butanoic acid, methyl ester; butanoic acid, ethyl ester; hexanoic acid, methyl ester; hexanoic acid, ethyl ester; DMHF; DMMF trended to increase and then decline with the increment of nitrogen fertilizer, and the highest was the Mid-N fertilizer treatment. So favorable nitrogen application can promote the process of fruit aroma, that is , feasible fertilizer application could enhance fruit flavor.

在温室和露地两种栽培条件下，除成熟草莓果实的特征香气成分丁酸甲酯、丁酸乙酯、己酸甲酯、己酸乙酯、DMHF、DMMF的相对含量和总量均是随施氮量增加先增加后减少，中量氮肥处理最高，合理的施氮量有利于果实香气的形成，即适宜的施肥量有利于增进果实风味。3。

Two haptens of MCPA, 6-[(2-methyl-4-chlor phenoxy aceto amino] hexanoic acid and 4-[(2-methyl-4-chlor phenoxy aceto amino]butanoic acid were synthesized with MCPA and amino-hexanoic acid or amino-butanoic acid.

以除草剂2甲4氯、氯化亚砜、氨基己酸和氨基丁酸等为起始原料，经两步化学反应分别合成了两种MCPA半抗原：6-(2-甲基-4-氯苯氧乙酰基)氨基己酸和4-(2-甲基-4-氯苯氧乙酰基)氨基丁酸。

Among 3 cultivars, B17 occupied the least green odor contents of aromatic constituents, such as 2-hexen-1-ol acetate, butanoic acid 3-hexenyl ester and butanoic acid 3-hexenyl ester, hut had the most fruity, flowery and woody odors such as β-Ionone, 1-nonanol, Acetic acid octyl ester, Methyl benzoate, Ethyl benzoate and theaspirane, which showed that B 17 was superior to the 2 other cultivars in aroma quality.

不同品种的杨桃果实中的所含的香气成分及含量不同，B17杨桃含乙酸－反－2-己烯酯、丁酸－反－2-己烯酯、丁酸－反－3-己烯酯等青香型酯类最低而含β-紫罗兰酮、1-壬醇、乙酸辛酯苯甲酸甲酯、苯甲酸乙酯、茶螺烷等花香型、果香型及木香型成分最高，因而其香气品质要优于B10和新加坡红肉种。

Principal cmponent analysis was used for 34 aroma components,and the relsult showed that the 34 aroma components could be represented asssumably by butanoic acid methylester, butanoic acid ethylester, propylalcohol, butylalcohol, 2,3-butanediol, decanoic acid ethylester, ethyl 4-hydroxybutanoate, eugenol, palmitic acid ethylester, 9-Octadeceroic acid ethylester.

对定量的34种香气物质进行主成分分析，结果表明：由丁酸甲酯，丁酸乙酯，丙醇，丁醇，2，3-丁二醇，癸酸乙酯，4-羟基丁酸乙酯，丁子香酚，棕榈酸乙酯，油酸乙酯基本可以代表本试验所定量出的34种香气物质呈现出的香气物质所构成的风味特征。

In order to research the relations of carbon sources to structure of PHAs, six kinds of PHAs sample were synthesized by activated sludge with six different carbon sources respectively in the aerobic-anaerobic-anoxic process. Their structures were determined by 〓HNMR、〓CNMR and GC-MS. When the carbon source was acetate, the unit composition of PHAs was 93. 91mol％ 3-hydroxybutanoic acid and 6. 09mol％ 3-hydroxypentanoic acid ; When the carbon source was propionate, the unit composition of PHAs was 28. 66mol％ HB, 63. 13mol％HV, 2. 55mol％ 2-methy-3-hydroxy-butanoic acid (2MHB) and 5. 66mol％ 2-methyl-3-hydroxypentanoic acid (2MHV); When the carbon source was 80％ butyrate and 20％ 1, 4-butanediol, the unit composition of PHAs was 65. 03mol％ HB, 28. 06mol％HV, 1. 91mol％2MHB, 2. 69mol％ 2MHV, 0.73mol％ 4-hydroxy butanoic acid (4HB), 0.78mol％ 4-methyl-3-hydroxy-pentanoic acid (4MHV), 0.80mol％ 3-hydroxyhexanoic acid ; When the carbon source was 20％ butyrate and 80％ 1, 4-butanediol, the unit composition of PHAs was 61. 39mol％ HB, 23. 01mol％HV, 4. 58mol％2MHB, 5. 97mol％ 2MHV, 0.91mol％ 4HB, 2. 37mol％ 4MHV, 1. 77mol％ HHx; When the carbon source was 60％ pentanoate and 40％glucose, the unit composition of PHAs was 41. 24mol％ HB, 58. 76mol％HV; When the carbon source was 60％ benzoate and 40％ glucose, the unit composition of PHAs was 65. 48mol％ HB and 34. 52mol％ HV.

为了研究不同碳源与产物PHAs结构的关系，采用好氧-厌氧-缺氧模式利用6种不同碳源培养活性污泥得到6种不同的PHAs样品，通过〓HNMR、〓CNMR和GC-MS谱图确定了这6种PHAs的单体成分和比例：以乙酸钠培养活性污泥得到的PHAs的单体组成是93.91mol％3-羟基丁酸和6.09mol％3-羟基戊酸；以丙酸钠培养活性污泥得到的PHAs的单体组成除28.66mol％HB、63.13mol％HV外，另外还有2.55mol％3-羟基2-甲基丁酸（2MHB）和5.66mol％3-羟基2-甲基戊酸（2MHV）；以80％丁酸钠和20％1，4-丁二醇混合溶液培养活性污泥得到的PHAs含有七种单体组成：65.03mol％HB，28.06mol％HV，1.91mol％2MHB，2.69mol％2MHV，0.73mol％4-HB（4-羟基丁酸），0.78mol％4MHV（3-羟基-4-甲基戊酸），0.80％HHx（3-羟基己酸）；以20％丁酸钠和80％1，4-丁二醇培养活性污泥所得到的PHAs含有与3#样品相同的七种单体，只是比例不同，分别是61.39mol％，23.01mol％，4.58mol％，5.97mol％，0.91mol％，2.37mol％，1.77mol％；以60％戊酸钠和40％葡萄糖培养活性污泥所得到的PHAs由HB和HV组成，比例是41.24 mol％∶58.76 mol％；以60％苯甲酸钠和40％葡萄糖培养活性污泥所得到的PHAs也由HB和HV组成，比例是65.48 mol％∶34.52 mol％。

The components of higher relative content in wines were ethyl acetate, butanoic acid methylester, acetic acid isobutylester, butyric acid ethylester, isobutylalcohol, isopentylacohol acetate, isopentylalcohol, acetic acid hexylester, hexylalcohol, ethyl caprylate, decanoic acid ethylester, acetic acid phenethylester, lauric acid ethylester, benzeneethanol, octanoic acid,decanoic acid and hexanoic acid ethyl ester.

猕猴桃酒样中乙酸乙酯，丁酸甲酯，丁酸异丁酯，丁酸乙酯，异丁醇，乙酸异戊酯，异戊醇，乙酸己酯，己醇，辛酸乙酯，癸酸乙酯，乙酸苯乙酯，月桂酸乙酯，苯乙醇，辛酸，癸酸，己酸乙酯等相对含量较高。

There were ten compounds gave the large contribution on the flavor of milk fat,they were octanal,2-nononone,ethyl carpylate,butanoic-acid,pentanoic acid,2-tridecanone,hexanoic acid,heptanioc acid,octanioc acid(flower-like,a little winey)and an unknown compound.

利用GC-O与GC-MS结合鉴定天然乳脂风味中的特征致香成分，鉴定出有十种物质对于乳脂的风味是有较大贡献的，分别是辛醛、2-壬酮、辛酸乙酯、丁酸、戊酸、2-十三酮、己酸、庚酸、辛酸、还有一种未知化合物。

The absorption and distribution of chromium were studied in ryeusing nutrient culture technique and pot experiment.

采用不同浓度K2CrO4(0，0.4，0.8和1.2 mmol/L)的Hoagland营养液处理黑麦幼苗，测定铬在黑麦体内的亚细胞分布、铬化学形态及不同部位的积累。

By analyzing theory foundation of mathematical morphology in the digital image processing, researching morphology arithmetic of the binary Image, discussing two basic forms for the least structure element: dilation and erosion.

通过分析数学形态学在图像中的理论基础，研究二值图像的形态分析算法，探讨最小结构元素的两种基本形态：膨胀和腐蚀；分析了数学形态学复杂算法的基本原理，把数学形态学的部分并行处理理念引入到家实际应用中。