油酸

Introduce the composition of naphthenic acid and two methods about the determination of acid number .

介绍了石油酸的组成及国内测定原油酸值的两种方法，对采用不同方法测定原油酸值产生的差异进行分析，建议采用电位滴定法测定原油的酸值。

The main cause to influence the collecting capacity of sodium oleate on diaspore attributes to the decrease of oleate solubility, which results from the decrease of temperature.

温度影响油酸钠捕收能力的主要原因，可能是温度的不同导致了油酸钠在溶液中的各组份分布率的差异，从而影响油酸钠的捕收能力。

Sunflower Oil (high oleic, Expeller pressed, Helianthus annuus): High oleic sunflower oil is very high in oleic acid and oil is usually defined as having a minimum 80 percent oleic acid.

葵花籽油（高油酸， expeller的压力，向日葵）：高油酸葵花籽油是非常高的在油酸酸和石油是通常被定义为具有最小的80 ％油酸。

Phosphoglycerate mutase is a key enzyme in glycolytic pathways. With PCR technique based on an EST identified in our lab, a novel gene named SjPGAM GenBank Accession No.

磷酸甘油酸变位酶是糖酵解过程中的一种重要酶，主要催化3-磷酸甘油酸转化为2-磷酸甘油酸。

For the first time ,AgBr organosol was obtained by using oleic acid to extract and modify the AgBr nanoparticles in hydrosol. And the optimum molar ratio of oleic acid to AgBr nanoparticles was found. AgBr nanoparticles, modified by oleic acid were mixed with MMA. After polymerization was carried out, the polymeric photochromic material was synthesized.

首次采用油酸萃取并包覆了水溶胶中的AgBr纳米粒子，制备了AgBr有机溶胶；并找到了萃取率最佳时的油酸与AgBr的摩尔比；再将油酸包覆的AgBr掺杂到甲基丙烯酸甲酯中，进行本体聚合，从而制备了AgBr光致变色有机玻璃。

Kinds of fatty acids were detected by method 1 and 24 fatty acids were detected by method 2. The results showed that the main components of the fatty acids in pomegranate seeds are: octadecenoic acid, octadecdienoic acid, docosanoic acid, hexadecanoic acid, octadecanoic acid, eicosenoic acid and eicosanoic acid.

方法一共检测出14种脂肪酸，主成分为油酸、亚油酸、山嵛酸、棕桐酸、硬脂酸和二十碳烯酸；方法二共检测出24种脂肪酸，主成分为棕橺酸、硬脂酸、花生酸、山嵛酸、油酸、亚油酸、二十碳烯酸等。

These components were oleic acid, methyl cis-9-octadecenoate, linoleic acid, methyl linoleate, stearic acid, methyl octadecanoate, methyl linolenate, palmitic acid, methyl hexadecanoate, erucic acid and myristic acid. The sample was dissolved in methanol after extraction from the products.

这11种常见的脂肪酸及脂肪酸甲酯为豆蔻酸、亚油酸、棕榈酸、油酸、亚麻酸甲酯、硬脂酸、亚油酸甲酯、棕榈酸甲酯、油酸甲酯、芥酸和硬脂酸甲酯。

The results showed that among the main saturated fatty acids,palmitic acid content keeps the highest,myristic acid content was in the middle,and lauric acid content was the lowest.

在不饱和脂肪酸中，亚麻酸的含量最高，亚油酸的含量次之，油酸含量略低于亚油酸。亚油酸含量表现为随生长期延长而降低；亚麻酸含量在7月达到最大累积，随后急剧降低。

And seven kinds of known fatty acid components were determined, including myristic acid C(subscript 14:0), palmitoleic acid C(subscript 16:1), palmitic acid C(subscript 16:0), linoleic acid C(subscript 18:2), oleic acid C(subscript 18:1), stearic acid C(subscript 18:0), and arachidic acid C(subscript 20:0). The content of linoleic acid in FTY-5 was 9.67%, which was much more than 0.67% in common yeast.

从FTY-5和普通酵母细胞的脂肪中检出了7个已知组分：肉豆蔻酸C(下标 14：0)，棕榈油酸C(下标 16：1)，棕榈酸C(下标 16：0)，亚油酸C(下标 18：2)，油酸C(下标 18：1)，硬脂酸C(下标 18：0)和花生酸C(下标 20：0)，FTY-5中亚油酸的含量较高，其含量为9.67%，高于普通酵母0.67%。

The results showed that the irradiation treatment in the dose of 2.0-8.0kGy is not significantly effective to the contents of total sugar, crude protein and crude fat in walnut powder. The content of crude fiber in irradiated walnut powder increased, but not significantly. The irradiation had barely change on the contents of the lauric acid and myristic acid, and non-significant effects on the contents of palmitic acid, palmitoleic acid, stearic acid, leinoleic acid, arachidic acid and linolenic Acid. However, the irradiation contributed to significant increase in the content of oleic acid with the irradiation dose. When irradiation dose reached 8.0kGy, the content of oleic acid had an increase of 4.3%. Irradiation will not change the sensory index of walnut powder much when irradiation dose is lower than 8.0kGy.

结果表明：剂量为2.0～8.0kGy时，辐照对核桃粉中的总糖、粗蛋白和粗脂肪含量无显著影响；辐照后的粗纤维含量有一定的增加，但不显著；辐照对核桃粉中的月桂酸和肉豆蔻酸含量基本没有影响，对棕榈酸、棕榈油酸、硬脂酸、亚油酸、花生酸和亚麻酸含量有一定的影响，但不显著；辐照后核桃粉中的油酸含量随辐照剂量的上升而显著增加，剂量达到8.0kGy时，油酸含量增加了4.3%。8.0kGy以下辐照对核桃粉色泽、气味、口感无明显改变。

The split between the two groups can hardly be papered over.

这两个团体间的分歧难以掩饰。

This approach not only encourages a greater number of responses, but minimizes the likelihood of stale groupthink.

这种做法不仅鼓励了更多的反应，而且减少跟风的可能性。