游离

The increase or decrease of Ca〓 level or inhibition of CaM activity in germinating pollen led to the inhibition of normal catabolism of total, neutral, polar lipids, phospholipids and free fatty acids and disturbance of the normal gemination—induced changes of composition of fatty acids, and finally inhibited pollen germination and tube growth.

提高或降低花粉内Ca〓水平以及使用CaM抑制剂导致正常的脂类和游离脂肪酸分解代谢过程受阻，极性脂脂肪酸组分改变，从而影响花粉的萌发和花粉管的生长。

Methods CNP absorbing MMC experiment was designed by geometric proportion method, while CNP-MMC desorbing MMC experiment was by diluting on 2 times. By the way of determining the free MMC concentration of the separating medium by pressurized liquor chromatography, we can get absorbing and desorbing rate.

采用等比法设计CNP吸附MMC实验，以2方式稀释CNP-MMC溶液设计CNP解吸附MMC实验，应用高压液相色谱法测定分离液中游离的MMC浓度，计算吸附率和解吸附率。

Under the shading and organic fertilizer conditions the amount of free alcoholic aroma such as linalool and geraniol was increased distinctly which are good for tea aroma quality.

遮荫及有机肥处理后，夏茶中芳樟醇、香叶醇游离香气量的增加较为明显，有利于提高夏茶香气品质。

Taurine was found the highest concentrations in the germen and germ cell, which indicated that taurine is contacted with reproduction.

牛磺酸是动物生殖腺和生殖细胞内含量最丰富的游离氨基酸之一，与动物的生殖机能有密切的关系。

The highest concentration of taurine was found in germen and germ cell,which indicated that taurine was in contacted with reproduction.

牛磺酸是动物生殖腺和生殖细胞内含量最丰富的游离氨基酸之一[2-3]。

The results showed that contents of crude protein, albumin, globulin and gliadin in grains were significantly increased, but glutenin content was decreased by high temperature

表明高温下提高的营养器官游离氨基酸含量及籽粒对氨基酸的快速利用是籽粒蛋白质含量增加的生理原因。

The fluorescence intensity grew and emission wavelength gradually increased between 331nm and 350nm under the condition of strong acid(pH=3.5), strong alkaline(pH=12.1)and high temperature(80 °C), showing that the conformation of lipase protein changed from globularity to unfolding state.

发现游离酶蛋白质在高温(80℃)，强酸(pH=3.5)、强碱(pH=12.1)，变性剂的作用下基本表现为荧光强度增大，最大发射波长在331～350nm之内逐渐增大，说明蛋白质整体构象从球状到了伸展状态。

Meanwhile, with theincrease in free fatty acid content and degree of oxidation intensified, fat globule aggregated andformed fat groove shape.

同时，随着游离脂肪酸含量的增加以及氧化程度的加剧，脂肪球发生聚集融合，形成脂肪槽。

The results showed that after heating by low intensity microwave and dividing wall type water bath, the iodine blue value and gluten content of wheat flour were changed a little, reducing sugar content was increased, and moisture content, whiteness, water soluble protein and free fatty acid content were reduced.

结果表明，低强度微波和间壁式水浴加热后，小麦粉的碘蓝值、面筋含量变化不大，还原糖含量增高，水分、白度、水溶性蛋白质和游离脂肪酸含量减少。

It consists predominantly of glyceride esters of fatty acids and contains no additions of free fatty acids.

它主要成份是甘油酯酯的脂肪酸和包含不增游离脂肪酸。

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。