糖化

A Lower concentrationof sodium sulfide associatedwith the complex enzyme was studied for reducing the amount of sulfide in the paint unhairing of yak hide .

采用碱酶(一种碱性蛋白酶、碱性脂肪酶和糖化酶的复合酶)结合脱毛法，目的是降低牦牛皮脱毛工序中硫化钠的用量。

We have developed sweet mucilaginous mealie normal temperature preserving projects, we use biological enzyme method to produce sweet mucilaginous corn steep olquor pure crude drink, we produce health benefits yeast calcium, ferro, zincum, selenium, germanium etc.

开发了甜粘玉米穗常温保鲜项目；生物酶法生产甜粘玉米浆纯天然饮品；以玉米糖化液为原料生产益生酵母钙，铁，锌，硒，锗等营养冲剂，兼具了补充人体必需微量元素和益生菌两方面的特点，同时含有玉米糖浆丰富的营养，较比其他方式的微量元素补充剂具有更易吸收的特点。

This experiment takes the sweet potato leaf as the primary data, the white granulated sugar, and the corn syrup as the carbon source, and the active white liquor dry yeast as ferments the fluid , uses the liquid zymotechnics to brew the sweet potato leaf to incite the tonic , and discovers the most superior saccharification condition through the contrast experiment.

试验以红薯叶为主要原料，以白砂糖、玉米糖浆为碳源，以活性白酒干酵母为发酵液，采用液体发酵法酿造红薯叶滋补酒，并通过对比试验找出最优糖化条件：浸提温度80℃，浸提时间2h，加水比1：40。

Brown sauce with tomatoes and a caramelized mixture of minced carrots and onions and celery seasoned with madeira.

番茄、切碎的胡萝卜、洋葱、芹菜组成的焦糖化混合物，用马德拉岛白葡萄酒调味。

Caramelized sugar cooled in thin sheets.

焦糖化的糖果，冷却成薄片状。

This article uses potato as the material, focusing on the raw material fermenting technology to produce fuel ethanol.

本文以马铃薯为对象，开展生料糖化发酵技术转化乙醇的研究。

Malt removed impurity in the hopper is feeded into spray machanism from the outlet of hopper, and hot water of 60-65℃ is sprayed evenly and at the same time, the wet material is feeded to suply machanisam in order to suply malt Plumule at suitable temperaure and quantity to the kibbling, mat shell can be maintained intergrity and plumule is kibbled into size. While kibbing , some water is added into te size and the size is pumed into the saccharifying pot

将料斗内除杂的麦芽，由料斗出口进入喷湿机构，以60－65摄氏度热水对其均匀地喷湿，并同时将湿料输送给供料机构，使供料机械能连续不断地为粉碎辊提供温度为宜，数量相当的麦芽胚，以保证粉碎辊正常工作，麦芽经粉碎后，麦皮保持破而不碎，胚乳磨成浆料，在粉碎的同时加一定的清水，随之搅拌调稀泵入糖化锅。

The research showed that there was serious loss of DON in the process of barley steeping (loss of 88.6 %), DON content increased in germination and saccharification process, and there was almost no change in DON in kilning, boiling and fermentation process.

研究表明，DON在浸麦过程中严重损失，损失了88.6 %，发芽和糖化过程中DON的含量有所增加，烘干、煮沸和发酵过程中几乎没有变化。

The changes of amino-N were basically identical both in saccharificated and liquidized WWWSIs They reached the lowest point at 16h, then rose slightly.

在糖化和液化两种废水中的氨态氮变化趋势基本一致，均在16h达到最低水平后有少量的回升。

The activity of proteinase reached peak at 16h, then gradually decreased in saccharificated WWWSI There were two peaks of proteinase activity in liquidized WWWSI, the main and subsidiary peaks appeared at 8h and 16h respectively.

蛋白酶活力在糖化废水中于16h达到峰值，然后逐渐下降，在液化废水中则出现&双峰&现象，主次峰分别出现在8h和24h处。

Do you know, i need you to come back

你知道吗，我需要你回来

Yang yinshu、Wang xiangsheng、Li decang,The first discovery of haemaphysalis conicinna.

1〕 杨银书，王祥生，李德昌。安徽省首次发现嗜群血蜱。