糖酸

Fruit yields, weight of single fruit, per fruit pulp weight, fruit edible ratio, water content of sarcocarp were all increased with the increase of SWC and reached the maximum at SWC75. Soluble brix, soluble suger and titratable acid of fruit had notable or significantly notable negative-linear relations with SWC (R~2 = 0.880 7*; R~2 = 0.717 7* and R~2=0.965 1**) while pH of fruit was increased as SWC did. Brix-acid ratio of fruit was increased linearly with the increase of SWC (R~2=0.908 6*, n=50) and reached the maximum at SWC75. Suger-acid ratio also increased with SWC.

在SWC≤75%时，柑橘产量，单果重，单果果肉重、果实可食率、果肉含水量等随SWC增加而显著增加，在75%时各指标值最高；果实可溶性固形物、可溶性糖和可滴定酸含量分别与SWC呈显著或极显著线性负相关，相关系数分别为R~2=0.880 7~*(n：50)、R~2=0.717 7~*(n=50)和R~2=0.965 1~n=50果实pH值则呈相反趋势，柑橘果实固酸比和糖酸比随SWC的增加而显著增加，果实固酸比与SWC呈显著线性相关(R~2=0.908 6~*，n=50，糖酸比在SWC=75%时达到最大值。

The result showed that the activity of photoreduction,photophosphorylation and SOD in chloroplasts increased when reactionmedium added calcium with concentration of 0.04mmol/L,lessened theaccumination of free radical and the destruction of membrane system,which manifested the indirectly antiacid function.

酸雨胁迫降低龙眼的坐果率，并且坐果率随酸雨pH的下降而下降，同时使单果重、TSS、固酸比和糖酸比下降。pH3.5处理的K+、Ca2+、Mg2+和可溶性糖的渗出量与对照差异达极显著水平，说明已对果实品质造成影响。

Methods This study contained a total of 16 culture groups, including one group as control and 5 groups treated by 5 drugs (calcium L-threonate, sodium L-threonate, alendronate, 17β-estradiol and calcium gluconate) each at the final concentrations of 10^(-9)mol/L, 10^(-7)mol/L, 10^(-5)mo1/L respectively. After 7 days, eight bone slices of every group were stained with toluidine blue and the areas of resorptive pits were analyzed under light microscope; the concentrations of C-telopeptide of type Ⅰ collagen CT(subscript x or Crosslaps in culture supernatants were measured by ELISA.

制备骨磨片，培养OC，并分别加入高中低浓度10^(-5、10^(-7)、10^(-9)mol/L的L-苏糖酸钙、L-苏糖酸钠、阿仑麟酸钠、17β-雌二醇、葡萄糖酸钙，实验设以上各浓度组及对照组（共16组，每组n=8），甲苯胺蓝染色一光镜观察分析骨片上骨吸收陷窝面积，ELISA测定上清液Ⅰ型胶原C-末端肽（CTx或Crosslaps）浓度。

Objective To establish a microwave heating method for the determination of sodium gluceptate and stannous chloride for injection.

目的 微波加热测定注射用亚锡葡庚糖酸钠中葡庚糖酸钠的含量。

Methods To study the influence of microwave heating to the determination of sodium gluceptate and stannous chloride for injection,and compare with water bath heating method.

目的 微波加热测定注射用亚锡葡庚糖酸钠中葡庚糖酸钠的含量方法考察微波加热对注射用亚锡葡庚糖酸钠含量测定的影响，并与水浴加热进行比较。

In addition, there were different effects of different texture bags on the quality and tastiness of tomato fruit. Parchment bags increased soluble sugar content and the ratio of sugar and acid.

此外，不同材质果袋对番茄风味品质的影响不同，硫酸纸袋显著提高了果实的可溶性糖含量以及糖酸比，对番茄风味有较好的改善作用。

AMF-inoculation significantly increased the contents of total soluble solid, soluable sugar and titratable acid in fruit of cherry tomato.

结果表明：接种菌根真菌能够显著提高植株根系菌根的侵染率和果实干重；接种对品质的改善表现在果实中的可溶性固形物、可溶性糖和可滴定酸的含量明显提高，糖酸比适中，果实风味品质好。

At the beginning of cold-storage, sugar-acid ratio descended a little, but in a later period 0.3kGy irradiation made sugar-acid ratio decreased slowly.

在贮藏初期糖酸比下降，而在后期0.3kGy剂量的辐照使糖酸比下降平缓。

The quality of purified 2-KGA from its fermentation products was up to industrial standard. In addition, several hexoses, such as D-glucose and D-sorbitol can be utilized to synthesize 2-KGA by this newly-mixed culture. The growth and anabolism of the B529-V6 were studied in 4M〓 and 300M〓 fermentor respectively. The results showed that its growth and anabolism were affected by carbon sources, ratio of D-glucose and L-sorbose, nitrogen sources, growth factors, inoculum quality and culture condition including the initial pH value, temperature and ventilation.

新菌系B529-V6表现出了较强的高浓度L-山梨糖耐受能力、较高的底物代谢速率和较高的2-KGA转化能力，在8％山梨糖浓度的发酵培养基中培养48h，糖酸转化率较对照菌系提高了5.94％；山梨糖浓度提高至10％，其生长代谢受影响程度较小，且能不同程度地利用葡萄糖和山梨醇为底物，合成维生素C前体-2-酮基-L-古龙酸（2-KGA），其发酵产物2-KGA经反相高效液相色谱分析其质量符合工业化生产要求。

The results indicated that the optimal technique of distilling of hawthorn beverage was hawthorn ∶water=1 ∶6,heated under 8590℃for 30min and infused for 3 hours ; the optimal sweetener formula compound of the beverage was determined as follows: xylitol 5 %,aspartame 0.6‰,sodium cyclamate 0%,acesulfame potassium 0.12‰.

结果表明，山楂饮料浸提的最佳工艺为：山楂水为1∶6，加热温度8590℃，时间30min、浸渍3h；最适甜味剂配比为：木糖醇5%，蛋白糖0.6‰，甜蜜素0.0‰，安赛蜜0.12‰。其制品糖酸适口、风味浓郁、营养丰富。

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。