产盐的

The indispensable salt in food, prevent the iodine that thyroid disease adds, what leaven dough uses is alkaline, people has sea fish, prawn, kelp, cod-liver oil, produce from deep-sea medicines and chemical reagents, nourishment.

食品中必不可少的盐，预防甲状腺病加的碘，发面用的碱，人们吃海鱼、对虾、海带、鱼肝油、产自海洋的药品、营养品。

Despite ready access to the sea food, Liguria's best-known food is land-based in origin. Focaccia, the locals' answer to pizza, is right-angled cuts of tasty bread made with little more than flour, salt, olive oil and a few extras than vary depending on which town along the Italian Riviera you visit. The tastiest type hails from Recco, where Stracchino cheese ( Stracchino is a type of Italian cheese, typical of Lombardy which derives from the Italian word "stracca", meaning "tired". It is said that the milk from tired cows is richer in fats and more acidic. It is eaten very young, has a soft, creamy texture and normally a mild and delicate flavour. It is normally square in form.) gets sandwiched between two layers of bread and then served piping hot. Those not keen on stand-up lunches among the sun-lotioned throngs have plenty of alternatives though as rustic eateries are plentiful around Santa Margherita Ligure.

在乐乔亚区虽然海产唾手可食，可是最吸引人的美食还是当地类似 Pizza 整齐切片的 Focaccia 面包，口味与配料延著义大利 Riviera 地区而异，主要是由面粉、盐、橄榄油与洋葱等额外配料烤成，最美味的是来自 Genova 省 Recco 区的 Stracchino 起司夹心热三明治( Stracchino 起司是 Lombardy 地区的典型起司，Stracchino 源自义大利文"stracca"，原意是疲倦，产自疲倦乳牛的牛乳据闻更富脂肪与酸性；趁鲜食用，乳脂柔软富香气，以块状包装)，它并非渴望在艳阳下囫囵吞枣的五脏庙祭品，但环绕 Santa Margherita Ligure 地区却有许多乡间小馆可让大家选择。

Two kinds of sulfonium salt s as photo-acid generator possess high thermo-decomposition temperature and good solubility in some organic solvents.

对合成的两种新型锍鎓盐光生酸剂进行了基本物性考察，表明它们有较高的热分解温度和在常用有机溶剂中有较好的溶解性，并考察了其在405、365nm 下乙腈中的分解及产酸性能。

Moreover, copper and silver in silver sulphosalts of the tetrahedrite group show negative correlation, and their high or low silver content bears no relation to at atomic proportion and Sb/ ratio.

这些矿床的矿石矿物组合和银硫盐矿物多在主要硫化物之后晶出的产状特征及其化学成分的近似性，反映出成矿溶液成分及成矿作用演化的相似性。

Gather a sour buffer liquid of the sugar adoption lemon to carry on taking out to lift to the sweet dew in the beer leaven, separate many sugar from ferment a liquid, is precipitate with cold methyl alcohol, get a white thick lift a thing, use the 铵 salt and boric acid of the quarter again with many sugar the formation match with a thing, adding ether to precipitate, getting white and refined sample, average each 50 gs the wet leaven cell can get such refined sweet dew to gather the sugar 0.6 gs, computing with the this kind method withdraw of produce a rate for 1.2%.

对啤酒酵母内的甘露聚糖采用柠檬酸缓冲液进行抽提，从发酵液中分离多糖，以冷甲醇沉淀，得白色粗提物，再用季铵盐和硼酸与多糖形成配合物，加乙醇沉淀，得到白色精制样品，平均每50g湿酵母细胞可得到这样的精制甘露聚糖0.6g，计算出以此种方法提取的产率为1.2%。

The cultural condition of PGPR strains Temperature,pH,light,cultural method,acid or alkali producing,and salt tolerance of 9 PGPR strains isolated from Gramineous Forage were tested,the results showed that all the PGPR strains could grow in the temperature range from 5℃～45℃,and optimum temperature for 178,O-6,Dry6 strains was 35℃,for X5,173,Y5,C-6 strains was 30℃,for N4 strain was 25℃～35℃,for 86 strain was 25℃;most of PGPR strains prefered to neutral or alkaline condition,strains 178,O-6,N4 and X5 were preferable to alkali condition especially;light was beneficial to PGPR's growth;all of them produce alkali;most of PGPR strains were not sensitive to NaCl concentration;all the strains were aerobiotic bacteria.

结果表明：各供试菌株对温度的适应范围较广，在5℃～45℃范围内均能生长，178、O-6、Dry6 菌株的适宜生长温度为35℃，X5、173、Y5、C-6 菌株的适宜生长温度为30℃，N4 菌株的适宜生长温度为25℃～35℃，86 菌株的适宜生长温度为25℃；大部分菌株在中性或偏碱性的条件下生长好，特别是Dry6、N4 和X5 菌株对碱性环境适应性强，在pH 值8.0 时生长最好；光照有利于菌株的生长；绝大部分菌株在3%NaCl浓度下生长良好，在5%～7% NaCl 浓度下除173 和86 菌株外，其它菌株都能生长，即对盐份的耐受性较好，且9 个菌株均为产碱菌；除173 菌株是兼性厌氧细菌外，其它都是好氧性细菌。

Thirdly,in the view of some different results between the reaction of complexes(2)、(3)and[(Me_3Si)_2N]_3LnLi_3 with aromatic aldehydes, the reaction of 2 equiv of aromatic aldehydes with 1 equiv of lithium amide(1) catalyzed by the YCl_3 was subsequently studied,and better yields of the corresponding amides and alcohols can be isolated.These results indicated that the enolate ligand in complexes(2)、(3)may have impact on the Cannizzaro disproportionation reaction.

第三，鉴于上述配合物2、3和[(Me_3Si_2)2_N]_3LnLi_3与芳香醛反应结果上的一些差别，我们又以三氯化钇为催化剂，将两当量的芳香醛与一当量化合物1的锂盐直接进行反应，结果以较好的产率得到了相应的酰胺和醇，这说明配合物2、3中所含的乙烯醇基可能对此Cannizzaro-型歧化反应存在一定的影响。

Does "chops the pepper steams the fish head" the time generally with chops the pepper sauce, I am familiar with the long life sign, this kind chops the pepper sauce saline salinity to be suitable, the hot pepper feeling in the mouth is crisp; Also one kind chops the pepper does, is the red sharp pepper which, 20 grams ginger, 20 gram garlic rice produces with 150 gram Hunan minces, adds 10 grams salts to blend flavors namely becomes, does with oneself chops the pepper to prepare food the color to be brighter, the flavor is spicier sweetly.

做&剁椒蒸鱼头&的时候一般用剁椒酱，我习惯用万寿牌的，这种剁椒酱咸度适当，辣椒口感脆；还有一种剁椒是自己做的，就是用150克湖南产的红尖椒、20克姜、20克蒜米剁碎，加10克盐调味即成，用自己做的剁椒做菜颜色更鲜明，味道更辣甜。

PDO. Made in the area around Roquefort from raw milk. White interior with liberal veining. Agedin caves. Sharp spicy flavor. Less salty cheese than Ropuefort.

原产地保护；产于Roquefort区附近，用原奶制造；白色的内部有着随机分布的条纹；窖藏；尖锐的辣味；比Roq uefo rt奶酪少盐。

Category: B Type: Blue Milk: Cow Origine: France PDO. Made in the area around Roquefort from raw milk. White interior with liberal veining. Agedin caves. Sharp spicy flavor. Less salty cheese than Ropuefort.

类别：B 类型：蓝霉奶：牛奶原产地：法国原产地保护；产于Roquefort区附近，用原奶制造；白色的内部有着随机分布的条纹；窖藏；尖锐的辣味；比Roq uefo rt奶酪少盐。

According to the clear water experiment, aeration performance of the new equipment is good with high total oxygen transfer coefficient and oxygen utilization ratio.

曝气设备的动力效率在叶轮转速为120rpm～150rpm时取得最大值，此时氧利用率和充氧能力也具有较高值。

The environmental stability of that world - including its crushing pressures and icy darkness - means that some of its most famous inhabitants have survived for eons as evolutionary throwbacks, their bodies undergoing little change.

稳定的海底环境─包括能把人压扁的压力和冰冷的黑暗─意谓海底某些最知名的栖居生物已以演化返祖的样态活了万世，形体几无变化。