变褐

The crystal-chemical properties and the genesis of the allanite have been disscussed, in addition, the radioative decay of Th and U and the oxidation cause rare-earth elements to be released from its lattice to d...

认为本区的褐帘石是部分变生的。变生的机理是因为其晶格中含放射性元素U，Th高，且这与褐帘石的选矿性能有重要关系。

In the brown vascular and green pericarp of blotchy ripening fruit, there are more phenols matter which is an important factor in causing browning.

番茄褐变维管束与绿果肉中有大量酚类物质的积累，酚类物质是产生褐变的一种重要因子。

Results show that treating the pear juice with FPC-21 resin can reduced pH value, formol index and browning index. Reduction of pH value enhence the decolor ability of XAD-16 resin on pear juice. Reduction of pH value and formol index can control the browning rate of PJC during storage.

结果显示，阳离子树脂处理可降低酥梨汁的pH值、氨基态氮和褐变指数；降低pH值可提高吸附树脂对酥梨汁的脱色能力；降低pH值、氨基态氮可控制70 °Brix浓缩酥梨汁贮存中褐变速度。

Bindings worn, some corners showing cardboard at tips, hinges rubbed, most hinges starting to crack at top and bottom, 3 upper hinges cracked along half the length but covers still holding, some spines slightly chipped at top or bottom, title label missing on Volume I, label slightly chipped on 3 volumes, inscription to all pastedowns, occasional light staining and light soiling mainly to margins and chiefly in Volume I, some ink splashed on fore-edges of Volume II, just showing at edge of title page, small piece torn from fore-edge of 1 page in Volume I with loss of about 3 words on recto and verso, small closed tear to margin in Volume III, 2 in Volume IV, 1 just entering text, all neatly repaired with no loss of text, small piece missing from 1 corner in Volume V, no loss of text, title page of Volume VII slightly browned and with small piece missing from fore-edge margin, small hole in 1 text page with loss of a few letters, all still easily legible, map of the world has several repairs to reverse, no loss of image, plus several misfolds, lightly browned along 1 vertical fold, some calculations in old ink on reverse of 1 map, tiny hole in 1 map with very slight loss, a small brown stain to 1 plate, 3 tiny holes in lower margin of 1 plate.

条件绑定破旧，在一些弯道显示提示纸板，摩擦铰链，铰链最开始打击在顶部和底部，3上铰链沿长度的一半，但其涵盖破获仍然持有，有些刺略有顶部或底部缺口，标题标签上卷失踪一，标签上稍微切3卷，所有pastedowns题词，偶尔光染色和轻弄脏主要是利润率和主要余卷，一些墨水溅到突出，第二卷的边缘，就显示在标题页的边缘，小件撕裂的前奏，1页边卷约3对直肠和Verso的损失我的话，小封闭撕裂，在第三卷，第四卷2，1只输入文本，所有整齐，没有文字的损失修复保证金，从一小块角落的第五卷，没有文字的损失，卷扉页七略变黄，并从一小块突出失踪的边缘利润，在1文字页小孔与几个字母损失失踪，所有仍然很容易辨认，在世界地图上有几个维修扭转，没有形象的损失，再加上一些变异，轻轻沿1垂直倍褐变，在对1地图，地图上，在一洞非常小的损失，改变旧墨水一些计算小褐变1盘，3小孔低1板块边缘。

The results of the experiment show that the main non-enzymatic browning reactions are Maillard and caramelization reaction, and VC or polyphenol does not play an important role in the color formation.

结果显示：美拉德反应和焦糖化是主要的非酶褐变反应，VC、多酚类物质对颜色形成不起主要的贡献作用；果糖和蔗糖在非酶褐变反应中起重要的作用，葡萄糖的作用几乎可忽略不计。

Several non-enzymatic types of browning reactions that might possibly occur in citrus juice during storage were also discussed, the result indicated that degradation of Vc was the main cause of browning, whereas the possibility for Maillard reaction, Caramelization, Polyphenol oxidation and condensation to take place in juice was little.

在贮藏过程中，还对橙汁中可能发生的几种非酶褐变类型进行了探讨，发现Vc的降解反应是橙汁褐变的主要原因，而美拉德反应、焦糖化反应或酚类化合物的氧化缩合反应在橙汁中发生的可能性都很小。

It indicates that the raw materials can be stored in temperature of 0-4℃ for 60 days, they must be immersed in clean water for more than one hour before processing, and peeling be carried out in flowing water; that color preserving solution should be 1.0% NaCl+0.2% citric acid+0.5% Vitamin C+110ppm dichloro isocyanuric acid sodium; that combined browning inhibiting solution is conspicuously effective, and immersion time better be around 20 minutes; that sterilization solution ought to be 200ppm dichloro isocyanuric acid sodium+0.5% ascorbic acid+0.3 citric acid, and 10 minutes' immersion will achieve the effect of sterilization and inhibiting browning; and that after 20-21 minutes of quick-freezing in temperature of -31℃~-32℃, the products can be preserved under -18℃ for a whole year.

通过对速冻牛蒡加工过程中原料储存、削皮方法、护色、浸泡时间、无热杀菌、包装形式等参数进行研究表明：原料0-4℃可储存60天，加工前用清水浸泡1小时以上，削皮时在流水中进行，护色液筛选的1.0% NaCl＋0.2%柠檬酸＋0.5%维生素C十110ppm二氯异氰脲酸钠；复合褐变抑制溶液在抑制褐变方面有显著的效果，浸泡处理时间为20分钟为宜；杀菌液为200ppm二氯异氰脲酸钠＋0.5%抗坏血酸＋0.3柠檬酸，浸泡10分钟即可达到灭菌和抑制褐变的作用；经-31℃~-32℃温度下速冻20~21分钟，产品在-18℃条件下可储存一年。

This thesis studied the quality, physiology and browning characteristics of Oenanthe stolonifera Cv.

本论文通过对溧阳白芹采后生理生化变化、褐变特性等研究，探索溧阳白芹贮藏的适宜条件和控制褐变的方法。

The results showed:In honey canning,the kernet of walnut's brown was result of the tea polyphenols in the kernet of walnut,it is non-proteoly brown change .

通过褐变实验和护色试验表明，蜂蜜罐头中核桃仁的褐变是由于蜂蜜与核桃仁中的单宁物质作用的结果，属于非酶褐变。

The cold resistance of floral organs was studied with different low temperatures treatments and INA inoculations.

花器官在不同低温及INA细菌处理条件下，研究花器官的抗寒性，结果表明：对照品种花器官褐变温度为-4℃~-5℃，而接种INA细菌的花器官褐变温度为-2℃~-3℃，与对照相比，花器官褐变温度提高2℃左右。

As she looked at Warrington's manly face, and dark, melancholy eyes, she had settled in her mind that he must have been the victim of an unhappy attachment.

每逢看到沃林顿那刚毅的脸，那乌黑、忧郁的眼睛，她便会相信，他一定作过不幸的爱情的受害者。

Maybe they'll disappear into a pothole.

也许他们将在壶穴里消失