直链

The results showed that the amylose content of non-waxy flour decreased significantly when blending with more than 15 percent waxy flour, while the swelling power and water-holding power of all blends obviously increased correspondingly.

结果表明，配粉能明显降低普通面粉的直链淀粉含量、提高膨胀势，但由于混合粉中的糯麦面粉和普通面粉分别糊化，先后形成&糯麦高峰&和&普通小麦高峰&，混合粉的高峰粘度反而降低。

In order to explore the effects of waxy flour blending on starch properties (amylose content, swelling power and RVA pasting parameters) and noodle quality, the waxy flours from two lines were added in different proportion into seven non-waxy flours (strong-gluten group and middle-gluten group), respectively.

按照一系列梯度比例，将2种糯性小麦面粉分别添加到7种普通小麦面粉中，探讨不同配比对普通小麦面粉的淀粉品质特性（直链淀粉含量、膨胀势、RVA粘度曲线参数）和面条品质的影响。

The liquid oil obtained from cellulose was mainly composed of phenols, benzenes, furans and cyclopentanones. Abundant phenol derivatives were obtained from high lignin content biomass, for example walnut shell (75.88%).

生物质中大量的氧以CO和CO2的形式脱除，所以得到的液体燃油具有较高热值、低含氧量、高H/C比；初步筛选了可选控的催化重组催化剂，以控制产物中的芳香化合物和直链烷烃的分布。

It showed that rice quality was better as follows: better milling quality and physic-chemical index higher head rice percentage, middle - soft gel consistency, low gelatinization temperature, low and middle amylose content, more than 7% protein content.

碾米品质和理化指标最好，整精米率较高，有中软的胶稠度和低的糊化温度，中低含量的直链淀粉、蛋白质含量多在7％以上。外观品质次之，垩白米率较高，且不同的积温带品质存在较大差异。

The photodissociation mechanism of long-chain alkyl iodides and cyclic alkyl iodides at 267 nm were studied using ion velocity imaging technique.

利用离子速度成像方法对碘代直链烷烃和环烷烃分子在267 nm下的光解断键机理进行了研究。

A catalyst carrier was designed and synthesized under a new concept. After carrying a precious metal, a new generation of catalysts was obtained. This catalyst can convert straight chain alkanes to isomerized alkanes effectively.

采用新概念设计并合成出催化剂载体，担载贵金属后获得新一代催化剂，该催化剂可在低压条件下，高效率地把直链烷烃转化为异构烷烃。

Straight-chain compounds: The compositions of this part contain aldehyde, alcohol and ketone.

直链化合物：组成这一部分的化合物有醛、醇和酮。

The analysis on fatty acid,alcohol and ketone of oil with GC-MS method indicates that the alkyl acids,especially those with linear and saturated alkyl acids,are dominant in the newly generated acids.

采用气相色谱-质谱方法，对油样提取物中微生物产生的酸、醇、酮等物质进行了分析研究，两株菌产酸以饱和烷基酸为主，尤其以直链饱和烷基酸居多，同时也生成一定量的环烷、烯基酸和少量的芳基酸。

Alkylbenzene, normal alkanes and alkylcyclohexane on the pyrolysates of P. Boryanum at 300℃ had uniform distribution and the relative content of them was similar, indicating that they originated from same precursors. Fatty acids, alcohol and ketone in algal cell are the possible precursors. For example, the precursor of relatively abundant C〓 alkylbenzene and alkylbenzene with C〓 side chain perhaps related with palmitic acid. N-alkylnaphthalene in pyrolysates at 300℃ probably derived from alkylation of cleavage products of aromatic steranes and terpanes.

在盘星藻300℃热解产物中，烷基苯、正烷烃和烷基环己烷碳数分布一致、各化合物的相对含量接近，表明它们有相同的来源，藻类体内的脂肪酸、醇和酮及细胞壁等物质可能是其母质，相对含量较高的碳数为16及侧链碳数为16的烷基苯类化合物，其前身物可能与软脂酸有关。300℃热解产物中的正烷基萘类化合物，可能由芳香甾、萜类的降解产物与直链烃类加成烷基化而形成。

Starch content, linear starch content and gluten index were insensitive to environment.

淀粉含量、直链淀粉含量及面筋指数对环境反应不敏感，蛋白质含量、面筋含量、沉降值和容重等品质性状在不同环境条件下表现出极显著的差异。

But we don't care about Battlegrounds.

但我们并不在乎沙场中的显露。

Ah! don't mention it, the butcher's shop is a horror.

啊！不用提了。提到肉，真是糟透了。