糖

This paper focused on the change of DMS and its precursors during mashing ,and the effect of mashing variable on the DMS of wort.

研究了糖化过程中二甲基硫及前体的变化，糖化工艺参数对定型麦汁中DMS及前体的影响。

The cooled wort is inoculated with Saccharomyces yeast and fermentation of the sugar formed from starch during mashing proceeds.

向冷却后的麦芽汁中注入酵母菌，使糖化过程中淀粉降解产生的糖发酵。

Lactose, melibiose, melitriose and galactose had inhibition against the activity but little effect of glucose.

乳糖、蜜二糖、棉子糖和半乳糖对酶活有抑制作用，葡萄糖对酶活几乎没有影响。

There are two positive results, proton and sodium that has been reported previously, and three candidates including succinate, phosphate and melibiose that was found in this study.

根据节点连结度的分析，找到了五个候选协同输送系统中的中心小分子，其中两个为已知的阳性资料，氢离子与钠离子，其余三个分别为琥珀酸盐，磷酸，蜜二糖，其中以蜜二糖为中心的输送系统只有一个，并不符合本篇所定义的协同输送系统，故舍弃之。

The result showed that except for transverse diameter, metaxenia effects on fruit longitudinal diameter, fruit shape index, fruit weight, flesh recovery rate, total soluble solids, contents of sugars, acid and Vitamin c in juice, and contents of anthocyanins and chlorophyll in peel were significant based on Duncan's multiple range tests.

结果表明，除果实横径外，在纵径、果形指数、单果质量、可食率、可溶性固形物、总糖、酸、维生素C、果皮花青苷、叶绿素含量等方面花粉直感表现明显，经邓肯氏多重比较测验，差异达显著水平；桂味荔枝自交授粉果在果形指数、总糖含量方面与其它品种授粉果差异不显著。

The degradation of trehalose into smaller molecules such as glucose or fructose under the catalysis of trehalase is the biochemical base of the germination of aquatic microsporidian spores .

内部渗透压的升高是微孢子虫孢子发芽的直接驱动力，海藻糖酶催化海藻糖水解为葡萄糖或果糖是水生型微孢子虫孢子发芽的生化基础，p H值、离子种类及浓度、温度、射线等均能影响孢子发芽。

By the extraction and derivation of gastrodia elata, the content of monose in gastrodia elata leaves is analyzed by capillary chromatography and five kinds of monose are determined.

通过对天麻的提取和衍生处理，采用毛细管气相色谱法分析了天麻中可溶性单糖含量，鉴定出天麻中含有5种单糖。

With heated water for extraction, DMSO,HMDS and C3H9 CLSI as derived reagent, the content of monose in Acanthopanax Senticosus tea is determined by capillary chromatography.

采用沸水提取，二甲基亚砜溶解，六甲基二硅氨烷和三甲基氯硅烷为衍生试剂，用毛细管气相色谱法测定了五加参茶中的糖含量，共测出6种单糖。

OBJECTIVE To study the polysaccharide in fruit-body,mycelia and fermenting liquor of Ganoderma lucidum.

目的 对3种灵芝多糖的含量、单糖组成和糖蛋白含量进行研究。

The results were as follows the change of vitamin C content was a "trial apex"-shape curve, higher in young fruit,incrustation and maturation stages, lower in other periods; the total acid content was the highest in young fruit, after that, it decreased rapidly, maintained lower level, and reached lowest when the fruit matured; the total content of soluble sugar inosculated with the fruit development, it was high when the fruit development was quick, and low when the fruit development was slow; before 59 d after anthesis, the reducing sugar content was high in the total content of soluble sugar and after that ,the nonreducing sugar content was high; before 45 d after anthesis, free amino acid content was obviously correlated with protein content, and they inosculated with the fruit development;4559 d after anthesis, free amino acid content increased quickly, and protein content decreased gradually, this was also the most shaping period of the embryo and endosperm.

结果表明，Vc含量呈&三峰&型曲线，幼果时、硬核后和成熟时较高，其他时期较低；有机酸含量以幼果期最高，以后迅速下降并维持较低水平，果实成熟时含量最低；可溶性总糖含量与果实发育状况基本相吻合，果实发育速度快时含量较高，慢时较低；在谢花后59 d以前，可溶性糖以还原糖为主，之后以非还原糖为主；游离氨基酸和蛋白质含量，在谢花后45 d以前两者呈高度相关，且与果实生长速度相吻合，谢花后4559 d是胚和胚乳的主要形成期，此期游离氨基酸含量迅速增加，蛋白质含量持续下降。西北林学院学报21卷第5期张传来等金光杏梅果实发育期间主要营养成分动态变化研究

I can not make it blossom and suits me

我不能让树为我开花

When temperatures are above approximately 80 °C discolouration of the raceways or rolling elements is a frequent feature.

当温度高于 80 °C 左右时，滚道或滚动元件褪色是很常见的特征。