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This process in which saccharification and fermentation take place in the same vat at the same time, is called "multiple parallel fermentation."

糖化过程和发酵过程是在同一时间在同一酿酒缸中进行,被称之为"加倍并行发酵法"。

Lots of new production technologies to enhance the competitive power of products have worked out in China's companies such as technologies for producing vitamin C manufactured via two-step zymosis; synthesizing chemically vitamin E with the domestically produced key intermediates linalool, isophytol and trimethylphenol; preparing vitamin B2 gained by genetically engineered bacterium fermentation, and commercialized production of vitamin H, etc.

我国企业研究出许多维生素生产新工艺,提高了产品的竞争力,开发的新工艺有两步发酵法生产维生素C,化学合成维生素E的关键中间体芳樟醇、异植物醇和三甲基苯酚等原料国产化,基因工程菌发酵生产维生素B2,维生素H的工业合成等。

The thesis is concerned with the fermentation of yeast Candida arborea AS2.566, separation and purification of L-tryptophan and synthesis of 15N labeled anthranilic acid.

本文以发酵法生产L-色氨酸为背景,重点研究了由假丝酵母AS2.566获得L-色氨酸的发酵条件、色氨酸的分离纯化工艺以及邻氨基苯甲酸的合成过程。

Prolonging the primary fermentation time may increase detectable rate of coliform bacterial members by different extent, and it could provides the modification basis for national standard method of multitube fermentation detection.

延长初发酵培养时间可不同程度提高大肠菌群成员检出率,为某些样本的国标大肠菌群多管发酵法修订提供了试验依据。

Methods: The time of primary fermentation was prolonged from 18~24h which is stipulated by multitube fermentation detection of coliform bacteria (GB/T4789.3-2003) to 36~48h, and 343 samples of 7 categories were investigated.

将国标大肠菌群多管发酵法(GB/T4789.28-2003)要求的初发酵培养时间18~24h延长至36~48h,对7个种类343份样本进行大肠菌群总数检测。

The breakthrough of respect of the innovation of two paces zymotechnics, detached technology, application that ferments the improvement of craft reachs computer technology, make C of our country vitamin produces craft parameter can accuse gender and optimize degree to rise ceaselessly, turn by inferior position in international competition for the advantage, changed the competitive structure of world vitamin C.

两步发酵法的创新、分离技术方面的突破、发酵工艺的改进及计算机技术的应用,使我国维生素C生产工艺参数的可控性和优化程度不断提高,在国际竞争中由劣势转为优势,改变了世界维生素C的竞争格局。

After it introduced the zymotechnics biology hydrogen technology technical process which was instructed under the ethyl alcohol fermentation biological hydrogen theory, it also elaborated the biological hydrogen water treatment automatic control system structure drawing and the control plan. It has carried on the detailed introduction to the lowest level entire production control process. It is including the mix regulating reservoir automatic control return route, the biological system hydrogen reactor temperature, the PH value control loop, the tired of the oxygen reactor temperature, the PH value control loop, need oxygen response pond control loop, sedimentation pond control loop, the biological hydrogen examination return route and so on..

在介绍了乙醇型发酵生物制氢理论指导下的发酵法生物制氢技术的工艺流程之后,又论述了生物制氢水处理自动控制系统的结构图和控制方案,并且对最底层的整个生产控制过程进行了详细介绍,包括了混合调节池自动控制回路,生物制氢反应器的温度、PH值控制回路,厌氧反应器温度、PH值控制回路,好氧反应池控制回路,沉淀池控制回路,生物制氢间氢气检测回路等等。

This experiment takes the sweet potato leaf as the primary data, the white granulated sugar, and the corn syrup as the carbon source, and the active white liquor dry yeast as ferments the fluid , uses the liquid zymotechnics to brew the sweet potato leaf to incite the tonic , and discovers the most superior saccharification condition through the contrast experiment.

试验以红薯叶为主要原料,以白砂糖、玉米糖浆为碳源,以活性白酒干酵母为发酵液,采用液体发酵法酿造红薯叶滋补酒,并通过对比试验找出最优糖化条件:浸提温度80℃,浸提时间2h,加水比1:40。

This achievement is mainly about producing natural astaxanthin by fermentation method. Techniques including strains isolation, breeding astaxanthin overproducing strains, optimization of fermentation process and astaxanthin extract process.

本成果利用发酵法生产天然虾青素,对虾青素产生菌株的分离、高产菌株的选育、虾青素发酵工艺的优选、虾青素提取技术的优化等进行系统地研究。

Four beers (the real attenuations was 57.6%,63.4%,67.9%,72.5%,respectively) were brewed by bottom fermentation using 7°P wort.

该研究用7°P定型麦汁,采用下面发酵法酿造4种成品啤酒(发酵度分别为57.6%、63.4%、67.9%、72.5%)。

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然而,正如其名字所指出的那样,CD盘不能写,也不能用任何方式改变其内容。

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