碳水化合物

The pH value of silages was all lower than 4.0 and the ratio of ammonia nitrogen to total nitrogen was all lower than 5.0, which improved the quality that all the silages in experiment were good.

经不同切碎方式的各组青贮饲料的有机酸含量均无显著差异（P〉0.05），pH值均在4.0以下，而且氨态氮与总氮的质量比也均在5.0以下，达到了优质青贮饲料的标准，虽然各青贮饲料的粗蛋白、粗灰分和可溶性碳水化合物含量有显著差异（P〈0.05），但均为优质的青贮饲料。

Results showed that there were no evident effects of different mechanical processes on the organic acid content(P＞0.05). The pH value of silages was all lower than 4.0 and the ratio of ammonia nitrogen to total nitrogen was all lower than 5.0, which improved the quality that all the silages in experiment were good. Though the effects of three different mechanical processes on the CP, CA and WSC contents of silages were evident, the silages were all excellent.

经不同切碎方式的各组青贮饲料的有机酸含量均无显著差异(P＞0.05)，pH值均在4.0以下，而且氨态氮与总氮的质量比也均在5.0以下，达到了优质青贮饲料的标准，虽然各青贮饲料的粗蛋白、粗灰分和可溶性碳水化合物含量有显著差异(P＜0.05)，但均为优质的青贮饲料。

Fat replacers come from carbohydrates, proteins, and even fats themselves.

脂肪的代用品来自碳水化合物、蛋白质甚至是脂肪本身。

Properties common to terrestrial organisms (plants, animals, fungi, protists, archaea and bacteria) are that they are cellular, carbon-and-water-based with complex organization, having a metabolism, a capacity to grow, respond to stimuli, and reproduce.

陆生生物（植物，动物，菌类，原生生物，古生菌以及细菌）都具有一个共同的属性，他们都是多细胞生物，并且具有复杂的组织结构，依靠碳水化合物为生，可以进行新陈代谢，具有成长性，应激性及繁衍性。

Food pressers also make practical use of carbohydrate composition data.

食品加工者也把碳水化合物组成的知识用于实际工作。

"High in carbohydrate s, they are somewhat strong in taste and cannot be made into leavened bread, so they are consumed mainly in flatbreads and porridges or prepared and eaten much like rice."

小米碳水化合物含量高，味浓，不能制膨松面包，主要用于小面包干及熬粥或焖饭。

"High in carbohydrates, they are somewhat strong in taste and cannot be made into leavened bread, so they are consumed mainly in flatbreads and porridges or prepared and eat en much like rice."

小米碳水化合物含量高，味浓，不能制膨松面包，主要用于小面包干及熬粥或焖饭。

"High in carbohydrates , they are somewhat strong in taste and cannot be made into leavened bread, so they are consumed mainly in flatbreads and porridges or prepared and eaten much like rice."

小米碳水化合物含量高，味浓，不能制膨松面包，主要用于小面包干及熬粥或焖饭。

"High in carbohydrates, they are somewhat strong in taste and cannot be made into leavened bread , so they are consumed mainly in flat bread s and porridges or prepared and eaten much like rice."

小米碳水化合物含量高，味浓，不能制膨松面包，主要用于小面包干及熬粥或焖饭。

"High in carbohydrates, they are somewhat strong in taste and cannot be made into leavened bread, so they are consume d mainly in flatbreads and porridges or prepared and eaten much like rice."

小米碳水化合物含量高，味浓，不能制膨松面包，主要用于小面包干及熬粥或焖饭。

This one mode pays close attention to network credence foundation of the businessman very much.

这一模式非常关注商人的网络信用基础。

Cell morphology of bacterial ghost of Pasteurella multocida was observed by scanning electron microscopy and inactivation ratio was estimated by CFU analysi.

扫描电镜观察多杀性巴氏杆菌细菌幽灵和菌落形成单位评价遗传灭活率。