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Separated maturated embryos of Podophyllum hexandrum royle were cultured on the Murashige-Skoog medium supplemented with different hormones and addictives and other treatments in order to obtain seedlings and callus.

以MS为基本培养基,通过添加不同激素和附加物等措施对桃儿七种子成熟胚进行了无菌苗和愈伤组织诱导初步研究。

In the results, 6 systems showed that the proper assembly of respective factor and concentration affected amplification result, not the concentration of certain factor.

水仙叶片中内含物对DNA提取影响很小,2%CTAB微量法不必添加其它辅助试剂即可获得高质量DNA。

In order to study the best ferment conditions of Rhizopus arrhizu and to examine the content and income rate of γ-Linolenic Acid,the liquid fermentation technique was used to induce Rhizopus arrhizu by adding GLA prosoma and orthogonal tests.

采用添加GLA前体物的方法,通过正交试验、利用液体发酵技术对少根根霉进行诱导,研究其产生γ-亚麻酸的最佳发酵条件,检测γ-亚麻酸的含量及收率。

In SART law (vulcanization - acidification - return - condense) in, add NaHS to make the prussiate that is united in wedlock with content of cupreous cyanogen complexing is released, with precipitation copper, and be below weak acidity condition gas of HCN of prussiate translate into, in making its return soak loop with free prussiate form.

在SART法(硫化-酸化-返回-浓缩)中,添加NaHS使和铜氰络合物结合的氰化物释放出来,以沉淀铜,并且在弱酸性条件下将氰化物转化为HCN气体,使其以游离氰化物形式返回到浸出回路中。

The best addition quantity of three nutritional factors in MRS culture medium was determined as malt rootlet extract 20 mg/L, arginine 0.75 g/L, and folic acid 220 mg/L.

确定MRS培养基中3种营养因子最佳添加量为麦根浸出物20mg/L、精氨酸0.75g/L、叶酸220mg/L。

Their best addition quantity in NBB culture medium was determined as malt rootlet extract 50 mg/L, arginine 0.75 g/L and folic acid 140 mg/L.

NBB培养基的最佳添加量为麦根浸出物50mg/L、精氨酸0.75g/L、叶酸140mg/L。

The sweet taste is provided by using a sweetening effective amount of sucralose in the composition.

甜味是在组合物中添加有效量的三氯半乳蔗糖获得的。

And then combined TBARS researched the coordination function of two kinds of synergist : citric acid and Vc.

本文以辣椒籽提取物为原料,以猪油为底物,采用碘量法分别研究了脱脂与未脱脂、不同溶剂提取物,不同添加量的抗氧化性能,并结合TBARS测定法研究了柠檬酸、Vc两种增效剂的协同作用。

The capability on mixture of tartary buckwheat powder and wheat flour in manufactured of bread,cake, noodle were researched.

对苦荞麦粉和小麦面粉的复混物制作面包、蛋糕、面条的性能进行了研究,在通常配方和一般工艺条件下,生产苦荞麦面包、蛋糕、面条时苦荞麦粉的添加量分别为50%、80%、40%以下。

The yeast were culture on 12% wood vinegar.

在试验中酵母培养物的添加剂量分别为0%,0.1%,0.2%。

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