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苯甲醛

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Results Eleven compounds were obtained and identified as sarcodonin A, scabronine B, 3β-hydroxy-5α, 8a-epidioxyergosta-6, 22-dien,(22E, 24R)-ergosta-7, 22-diene-3β, 5α, 6β-triol,(22E, 24R)-ergosta-7, 22-diene-3β-ol, benzoic acid, 4-hydroxylben-zaldehyde, 4-monopropanoylbenzenediol, ethy1-β-D-glucopyranoside, thioacetic anhydride,(2S, 2'R, 3S, 4R)-2-(2-hydroxyoctadecanoylamino) docosane-1, 3, 4-triol.

结果共分离鉴定了11个化合物,分别是:sarcodonin A、scabronine B、3β羟-5α,5α-过氧麦角甾-6,22-二烯-3β-醇、(22E,24R)-麦角甾-7,22-二烯-3β,5α,6β三醇、(22E,24R)-麦角甾-7,22-二烯-3β-醇、苯甲酸、对羟基苯甲醛、对羟基苯甲酸乙酯、乙基-β-D-吡喃葡萄糖苷、硫代乙酸酐、(25,2'R,3S,4R)-2-(2-羟基-十八碳酰胺)二十二碳烷-l,3,4-三醇。

From solution polymerization, polymers are tokened using MALDI-TOF-MSand IR spectrum. The structure of polymers are confirmed and obtain 2-28 repeatunits of poly(p-aminobenzaldehyde). The tip of polymer molecule still have one-NH_2 and one -CHO. To a certainty condtion, this polymer can polymerization tocreat even more molecular weight.

对溶液聚合得到的聚合物进行了飞行时间质谱和红外光谱表征,确定了聚合物分子的结构,测得了聚对氨基苯甲醛的2-28个重复单元,且聚合物分子末端还保留有一个-NH_2和一个-CHO,在一定条件下可以进一步缩合生成更高分子量的聚合物。

Under the optimum conditions (i.e., reaction at 40℃ using hyperthermophilice esterase APE1547, 4-Cl-benzaldehyde substrate, and trichloromethane solvent), this reaction provided optically active secondary alcohol with an enantiomeric excess up to 56% and a yield up to 78%.

在最适条件(嗜热酯酶APE1547为酶源,反应温度40℃,氯仿为溶剂,4-Cl-苯甲醛为底物)下,加成反应生成的光学活性醇产率最高达78%,ee值最高可达56%。

It was shown that the purity of the aim product was higher than 99% and its yield was 60%~70%. The intermediate product p-tertbutoxycarbonyloxybenzaldehyde could be synthesized conveniently and quantitatively. The main byproduct was triphenylphosphine oxide.

结果表明,所得目标产物对特丁氧酰氧基苯乙烯纯度达99%以上,产率为60%~70%,中间产物对特丁氧酰氧基苯甲醛可以定量合成,反应的副产物主要是三苯基氧化膦。

Methods 2-(piperazin-1-yl)-1-(pyrrolidin-1-yl)ethanone (2) was synthesized from pyrrolidine via amidation and substitution, followed by treating with chloroacetyl chloride and triphenylphosphine in a "one pot" manner to give the corresponding phosphonium chloride 3 in a stable and pure form after crystallization from isopropanol.

以四氢吡咯为原料,先与氯乙酰氯成酰胺,再与哌嗪发生取代反应制得中间体[(1-四氢吡咯基)甲基]哌嗪(2);化合物2与氯乙酰氯和三苯基膦反应,经异丙醇重结晶得到稳定的有机鏻盐(3);化合物3与3,4,5-三甲氧基苯甲醛发生Wittig反应,再与马来酸成盐得目标化合物马来酸桂哌齐特(1)。

Bezaldehyde was used as protective agent in first method.S-Epichloeohydrin was aminated and acidulated to give(2S)-1-Amino-3-chloro-propanol Salts.The acetylation of (2S)-1-Amino-3-chloro-propanol by acetic anhydride produced the intermediate-N-[2--3-chloropropyl]acetamide.And then at 20℃,in the presence of lithium tert-butoxide,benzyl 3-fluoro-4-morpholinophenyl carbamate react with-N-[2--3-chloropropyl]acetamide to give linezolid in total yield of 43.6%.

路线一采用苯甲醛作保护剂,使S-环氧氯丙烷氨解、酸化生成S-1-氨基-3-氯-2-丙醇盐酸盐,然后经乙酰化反应后,生成中间体-N-[2-乙酰氧基-3-氯丙基]乙酰胺,再用N-(3-氟-4-吗啉苯基)氨基甲酸苄酯和中间体在催化剂叔丁醇锂存在下25℃反应生成利奈唑酮,总产率达到43.6%。

The optimum technical parameters were obtained as follows:bromating temperature is 15℃,solvent is methyl arcohol, bromating agent is BrCl,the molar ratio of 4-hydroxy-benzaldehyde to BrCl is 1:1.15,reaction time is 2.5 hours.

其工艺参数优化如下:溴化时反应温度选择15℃,溶剂选择甲醇+乙酸甲酯,溴化剂选择氯化溴,对羟基苯甲醛与氯化溴之比为1∶1.15,反应时间选择2.5个小时,滴溴时间约半个小时。

And 27.87%, 41.54%, 14.43% in the total volatile compounds of the abdominal and dorsal muscle. Sciaenops ocellatus has the fishy, specific grassy, fatty and melon-like odor. Hexanal and1-Penten-3-ol contribute to the form of fishy smell most greatly, also the environment and the cooperative or accumulative effects of other volatile compounds have certain impacts. Compared withthe dorsal muscle, the abdominal muscle is fishier (F0.01). 1-Octen-3-ol, 4-Heptenal and benzaldehyde have close relations to the form of characteristic flavor.

美国红鱼具有以腥臭味、青草味、脂香和瓜果类香气等混合的气味;己醛和1-戊烯-3-醇对美国红鱼腥味的形成贡献最大,环境以及其它挥发性风味组分的协同或累加作用对腥味的形成也有一定影响;与背肉相比,腹肉腥味明显(F0.01); 1-辛烯-3-醇、4-庚烯醛、苯甲醛等物质与美国红鱼特征风味的形成密切相关。

Sciaenops ocellatus has the fishy, specific grassy, fatty and melon-like odor. Hexanal and1-Penten-3-ol contribute to the form of fishy smell most greatly, also the environment and the cooperative or accumulative effects of other volatile compounds have certain impacts. Compared with the dorsal muscle, the abdominal muscle is fishier (F0.01). 1-Octen-3-ol, 4-Heptenal and benzaldehyde have close relations to the form of characteristic flavor.

美国红鱼具有以腥臭味、青草味、脂香和瓜果类香气等混合的气味;己醛和1-戊烯-3-醇对美国红鱼腥味的形成贡献最大,环境以及其它挥发性风味组分的协同或累加作用对腥味的形成也有一定影响;与背肉相比,腹肉腥味明显(F0.01); 1-辛烯-3-醇、4-庚烯醛、苯甲醛等物质与美国红鱼特征风味的形成密切相关。

And 27.87%, 41.54%, 14.43% in the total volatile compounds of the abdominal and dorsal muscle. Sciaenops ocellatus has the fishy, specific grassy, fatty and melon-like odor. Hexanal and1-Penten-3-ol contribute to the form of fishy smell most greatly, also the environment and the cooperative or accumulative effects of other volatile compounds have certain impacts. Compared withthe dorsal muscle, the abdominal muscle is fishier (F0.01). 1-Octen-3-ol, 4-Heptenal and benzaldehyde have close relations to the form of characteristic flavor.

美国红鱼具有以腥臭味、青草味、脂香和瓜果类香气等混合的气味;己醛和1-戊烯-3-醇对美国红鱼腥味的形成贡献最大,环境以及其它挥发性风味组分的协同或累加作用对腥味的形成也有1定影响;与背肉相比,腹肉腥味明显(F0.01); 1-辛烯-3-醇、4-庚烯醛、苯甲醛等物质与美国红鱼特征风味的形成密切相关。

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