直链

By using polymerizable surfactants, the stability of the latex and water resistance of the film can be improved. Sodium monoalkyl maleates polymerizable surfactants, sodium monoalkylpolyoxyethylene maleates polymerizable surfactants and N-methyl-N-monododecylfumaroyl taurine polymerizable surfactants are synthesized, by using normal fatty alcohols, alkyl poly ether and maleic anhydride.

以直链脂肪醇、脂肪醇聚氧乙烯醚和马来酸酐为起始原料，设计合成了马来酸单脂肪醇酯钠盐A系列、马来酸单脂肪醇聚氧乙烯醚酯钠盐B系列、N-甲基-N-脂肪醇单酯富马酰基-牛磺酸钠D系列的可聚合乳化剂。

Natural fermentation of corn in the process of lactic acid bacteria as the most important advantage of strain, the article on lactic acid fermentation process in detail the analytical results show that: from chemical constituents, the ferment of lower ash, soluble sugar, fat content, protein, starch proportion cases raising; from the structure of starch, amylose fermentation in the increase, in molecular weight amylopectin rice amylopectin close to the molecular weight of the development.

在玉米米粉制作的过程中，发酵的方法能改良玉米的性质使其具有可加工性、改善玉米的不良风味。玉米自然发酵的过程中，乳酸菌为最主要的优势作用菌种。对乳酸菌发酵的过程进行详细的解析表明：从化学成分上来讲，发酵作用降低了灰分、可溶性糖、脂肪的含量，使蛋白质、淀粉所占比例提高；从淀粉结构来讲，发酵使直链淀粉含量增加，支链淀粉分子量朝着接近大米支链淀粉分子量的范围发展。

Ifferential scanning calorimetry study showed that resistant starch residue from extruded starch without guar gum or chemical agent (S1) gave endothermic transition at 127. 41℃ due to recrystallization of amylose.

SC研究显示不添加瓜尔豆胶或化学试剂的淀粉挤压物中的抗性淀粉(S1)在127.4l℃具有吸热变化，这是由于直链淀粉的再结晶引起的。

Properties and aggregate-state structure of high amylose starch corn were analyzed.

利用现代观察和测试手段对高直链玉米淀粉聚集态形貌、结构进行分析。

But the rhizosphere effects on spring-sown maize and summer-sown maize were quit different. At level of N1 and N2, rhizosphere effects had decreased the dry matter, grain yield, crud protein yield and crud fibre yield, while increased the grain starch content and the ratio of amylopectin to amylase.

两个氮水平下，根际作用对春玉米生物产量、籽粒产量、粗蛋白产量、粗纤维产量表现负效应，而对籽粒淀粉含量、直链淀粉含量、支链淀粉含量及支/直则为正效应。

All of these straight chain alcohols for the effect of enhancement of RRS intensity which is the most sensitizing is the pentanol. It may be the size of the volume of pentanol is more suitable to form resonance enhancement and to create a more hydrophobic environment for MB-Hb aggregate.

所有的这些直链醇中使体系RRS增强最敏感的是戊醇，这也许是因为戊醇的体积大小更适合共振增强，并且为MB-Hb 聚合物创造了一个更加的疏水的环境。

Unbranched hydrocarbons having one triple bond are named by replacing the ending -ane of the alkane name with -yne.

直链的、有一个叁键的烃可通过将其相应烷烃名字的词尾–ane改换为-yne而得。

The Raman spectra of the deposited species did not exhibit thespectral feature of buckminsterfullerene, but the hexagonal graphite and the amorphouscarbon in 〓 hybridization instead. The deposited species were desorbed and mass analyzed.

7经质量选择后的直链碳原子簇沉积在HOPG单晶面后改变了其本身的构型，主要以纯碳簇的形成存在，另外也发现相当一部分碳聚集而成芳香环，由于环状构型存在较多悬挂键，氢原子起到了饱和悬挂键的作用。

A way to improve the solubility of straight chain starch was adopted and the best added quantity of starch was found.

随着直链淀粉质量浓度增大，HPAM溶液的最大吸光度也在增加。

The bread has already worn out in straight chain starch part in the flour in the course of toasting , this is that bread produced the elasticity and reason of the soft structure.

面包在烘烤过程中，面粉中的直链淀粉部分已经老化，这就是面包产生弹性和柔软结构的原因。

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。