糖化

On the basis of Saccharification of the liquid component analysis and processing of corn stalk remnants of the scanning electron microscope on the surface of the micro-structure .

在对糖化液成分分析及预处理后的玉米秸秆进行了扫瞄电镜的表面结构的微观分析基础上，进行了玉米秸秆糖化液的发酵前预处理和秸秆糖化液的发酵条件，以及构建双菌株发酵体系进行了研究。

"In the U.S., the largest producer and consumer of whiskey , both straight (at least 51% single-mash) and blended whiskey s are produced, derived from both sour and sweet mashes."

美国是最大的威士忌生产和消费国，纯威士忌(含51%的糖化醪)和混合的威士忌都有生产，以分别混以酸性糖化醪和糖化醪制得。

"In the U.S., the largest producer and consumer of whiskey, both straight (at least 51% single-mash) and blended whiskeys are produced, derive d from both sour and sweet mashes."

美国是最大的威士忌生产和消费国，纯威士忌(含51%的糖化醪)和混合的威士忌都有生产，以分别混以酸性糖化醪和糖化醪制得。

"In the U.S., the largest producer and consumer of whiskey , Both straight (at least 51% single-mash) and Blended whiskeys are produced, derived from Both sour and sweet mashes."

美国是最大的威士忌生产和消费国，纯威士忌(含51%的糖化醪)和混合的威士忌都有生产，以分别混以酸性糖化醪和糖化醪制得。

"In the U.S., the largest producer and consumer of whiskey, both straight (at least 51% single- mash ) and blended whiskeys are produced, derived from both sour and sweet mash es."

美国是最大的威士忌生产和消费国，纯威士忌(含51%的糖化醪)和混合的威士忌都有生产，以分别混以酸性糖化醪和糖化醪制得。

Objective:The koji, production process and product index of North of Hunan unhusked rice wine and Middle Hunan rice wine were studied to give evidence for industrial production of unhusked rice wine; Methods: Glucoamylase activity, alcoholic fermentation activity, alcoholicity, all ester and the number of microbe were examined with ordinary ways; Results:The number of microbe and Rhiz.

目的：对湘北谷酒与湘中米酒酒曲、生产工艺以及成品酒指标进行比较，为谷酒的产业化生产提供依据；方法：采用常规方法测定、比较糖化力、酒化力、酒精度、总酯、微生物含量；结果：谷酒酒曲的微生物总数、根霉菌数糖化力与湘中米酒酒曲基本相同，但酵母数、酒化力略高于米酒酒曲；湘北谷酒的酒度、出酒率和总酯均高于湘中米酒，高级醇含量基本持平，感官指标优于湘中米酒；结论：谷酒较米酒的发酵工艺更合理，蒸馏方式更科学，产品质量更稳定；谷酒比米酒更适合大规模产业化。

Using the byproduct,namely,the corn skin and grit produced from corn starch and protein extraction as the material of the saccharifying koji fermentation,and then hydrolysing the corn skin and grit with this kind of saccharifying koji,the saccharified solution was obtained.

利用玉米提取淀粉和蛋白质后的玉米皮渣副产品做为糖化曲发酵原料，再利用糖化曲水解玉米皮渣制取糖化液，补充氮源后制备液体酒母培养基，进而利用该培养基代替麦芽汁培养基生产液体酒母。

After starch and corn protein was extracted, corn skin and grit was used as materials for saccharifying koji and vinegar fermentation.

研究了以玉米提取淀粉和蛋白后获取的玉米皮渣为糖化曲制备原料和食醋酿造原料，采用边糖化边酒化、再醋化工艺，固态法酿造食醋。

The preparation of immobilized enzyme: The inulinase, used in the fructose production from Jerusalem artichokes, and the glucoamylase, used in the glucose production from dextrine were chosen as samples. The comparative tests were carried out on specially designed setups for the immobilization of enzymes, and a synthetic evaluation was made of the quality of the immobilized enzymes.

固定化酶制备方法的选择：选定了降解洋姜液生产果糖工艺的菊糖酶及降解糊精生产葡萄糖工艺的糖化酶分别进行了不同方法的酶的固定化；设置了相应的实验装置，进行对比实验，研究了各因素对酶的固定化的影响；并对所制备的固定化酶的效果进行了综合评价。

Usually a sour mash is used; the mash is inoculated with a homolactic bacterium such as Lactobacillus delbrueckii, which can lower the mash pH to around 3.8 in 6 to 10 hours. This limits the development of undesirable organisms.

通常使用酸性的糖化醪，糖化醪被接种同型发酵细菌，如德氏保加利亚乳杆菌，细菌能在6～10小时内使糖化醪pH降低至3.8左右，这限制了不利微生物的生长。

The concept of equivalent rotationally rigidity is offered and the formula of rotationally rigidity is obtained.

主要做了如下几个方面的工作：对伸臂位于顶部的单层框架—筒体模型进行分析，提出了等效转动约束的概念和转动约束刚度的表达式。

Male cats normally do not need aftercare with the exception of the night after the anesthetic.

男猫通常不需要善后除了晚上的麻醉。