柠檬酸

High performance liquid chromatographyanalysis showed the mango fruit of these two cultivars contained 3 carbohydrates, 11 organic acids and 4 carotenoids. The carbohydrates were composed of fructose, glucose and sucrose; the organic acids were oxalic acid, tartaric acid, quinin acid, malic acid, ascorbic acid, lactic acid,α-ketoglutaric acid, citric acid, fumaric acid, succinic acid and gallic acid; the carotenoids were violaxanthin,β-carotene, lutein, lycopene.

高效液相色谱分析表明，芒果果实共含3种糖、11种有机酸和4种类胡萝卜素，即果糖、葡萄糖和蔗糖；草酸、酒石酸、奎尼酸、苹果酸、抗坏血酸、乳酸、α-酮戊二酸、柠檬酸、富马酸、琥珀酸和没食子酸；堇菜黄素、β-胡萝卜素、叶黄素和番茄红素。

This indicated that pgi gene is involved in gluconueogenesis. The virulence of pgimutant was tested on Chinses radish Raphanus sativus L. var. radical us Pers.

碳源利用检测结果表明，pgi突变体对多种碳源，例如柠檬酸、琥珀酸、延胡索酸乙酸、乳糖等的利用能力很差，这说明该基因在糖异生途径中起重要作用。

Make up 40% sugar juice now, using sugar volume and raw material to compare is 1: 0.7, 0.2% citric acid are added in sugar juice, because watermelon skin organization is harder, can appear candy law to heat with boil make, cast the watermelon skin that cent has cut into to boil make, it is OK to begin big a crucial moment heats, make its fast evaporate moisture, boil raw material to become transparent all the time, when sugar juice concentrates ceaselessly and showing syrup, should be to use small fire to undertake heating, lest produce anxious saccharify to make product darkly Brown, determine sugar juice chroma is achieved 70% when should stop to heat.

现配制40%糖液，用糖量与原料比是1：0.7，在糖液中加入0.2%柠檬酸，因西瓜皮组织比较坚硬，可用一次透糖法加热煮制，把分切好的西瓜皮投进一起煮制，开始可以大火候加热，让其快速蒸发水分，一直煮到原料变得透明，糖液不断浓缩而呈糖浆时，应是用小火进行加热，以免产生焦糖化使产品呈黑褐色，测定糖液浓度达到70%时就应停止加热。

In present study, taking rye (Secale cereale L.) which can secreted citrate and malate as study object, I explored the regulation of organic acid secretion from roots .

本研究以能够分泌柠檬酸与苹果酸的黑麦为对象，探讨铝诱导根系分泌有机酸的调控因子。

Ingredients: Water,Stearyl Trimethyl Ammonium Chloride,Cetearyl Alcohol,Cetyl Alcohol,Amodimethicone,Rosa Rugosa Flower Extract,Cyclomethicone,Dimethicone,Hydroxyethyl Cellulose,Hydrolyzed Keratin,Hydrolyzed Wheat Protein,Parfum,Methyl Paraben,Propyl Paraben,Methylchloroisothiazolinone Methylisothiazolinone,Citric Acid.

成分：去离子水，十八烷基三甲基氯化铵，鲸蜡硬脂醇，鲸蜡醇，氨二甲基硅氧烷，玫瑰花提取液，环甲基硅氧烷，聚二甲基硅氧烷，羟乙基纤维素，水解角蛋白，水解小麦蛋白，香精，对羟基苯甲酸甲酯，对羟基苯甲酸丙酯，凯松，柠檬酸。

The normal temperature solid chemical cleanser was confected by sulfamic acid, the primary acid cleanser, and citric acid, the assistant acid cleanser.

以氨基磺酸为主酸洗剂、柠檬酸为辅助酸洗剂配制了常温固体化学清洗剂。

The acids referred to are citric, lactic, malic and tartaric.

氨基酸所指的是柠檬酸，乳酸，苹果酸和酒石酸。

The natural acids that appear in wine are citric, tartaric, malic, and lactic.

葡萄酒中的酸包括：柠檬酸、酒石酸、苹果酸和乳酸。

When components of fermentation medium were glucose 20 gL^(-1), yeast extract powder 25 gL^(-1), MgSO4.7H2O 0.38 gL^(-1), L-aminothiopropionic acid 1 gL^(-1), Triammonium cetrate 2 gL^(-1), sodium acetate 2.5 gL^(-1) and tween 80 1 mlL^(-1), the production of bacteriocin reached the maximum and the diameter of bacteriostasis circle was 28.97 mm.

当培养基的组成为：葡萄糖20 gL^(-1)，酵母浸粉25 gL^(-1)，MgSO4.7H2O 0.38 gL^(-1)，L-半胱氨酸1 gL^(-1)，柠檬酸三铵2 gL^(-1)，乙酸钠2.5 gL^(-1)，吐温80 1 mlL^(-1)时细菌素的产量最大，抑菌圈直径可达28.97 mm。

The effects of three dispersants （PVP, Triammonium citrate,β-Alanine） on the stability of ITO suspension prepared by ball milling dispersion were studied. The influences of dispersing time and dispersant content on stability of ITO suspension were investigated.

选用3种分散剂（聚乙烯吡咯烷酮、柠檬酸三铵、β-丙氨酸），通过球磨分散法制各ITO浆料，通过考察球磨分散时间和分散剂量对ITO浆料稳定性能的影响，分析比较不同分散剂对浆料稳定性作用，并探究其分散机理。

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。