营养作用

In the experimental group, parenteral nutrition were performed together with the chemotherapy.

目的观察静脉营养支持在进展期胃癌术后化疗中的作用。

The changes of nutrition in milk treated with different technologies are also determined. Results showed that, 1 higher pressure, longer holding time and more alternative times favour a larger destruction of microorganisms; 2 the combined effect of hurdle technology and pressure on the destruction of microorganisms in fresh raw milk is more effective than only using pressure treatment, among which the effect of ε-polylysine on inactivation of microorganism in fresh raw milk is more effective than that of Nisin with the same concentration of 100mg/L; 3 the whole proteins in milk treated by the different types of sterilization have been detected by SDS-PAGE electrophoresis, and comparing with the whole proteins' electrophoretogram of fresh raw milk, we found that the first spectrum band near the negative pole was disappeared and the colours of the second spectrum band was tint in UHT, pasteurism and 500MPa treated milks, which was suggested that some proteins' subunits were dissociated, but the 400MPa treated milk showed the similar eletrophoretogram with the fresh raw milk; 4 the loss of threonine, VA and VC in high pressure treated milk was more less than those in pasteurism treated milk, in particular threonine and VA were almost retained, and the contents of VB1 and VB2 in the former are also more than that in the latter; 5 high pressure treated milk had longer shelf life than pasteurism treated milk, extending the sale semidiameter of milk.

压力越高，保压时间越长，交变次数越多，杀菌效果越好；2）采用栅栏技术对牛乳中的微生物具有更有效的杀菌作用，其中相同浓度的（终浓度100mg/L）ε-聚赖氨酸较Nisin具有更强的杀菌效果；3）利用SDS-PAGE电泳研究了不同杀菌方式对牛乳总蛋白的影响，发现经UHT、巴氏和500MPa交变处理的牛乳与生鲜牛乳相比其总蛋白电泳图谱靠近负极方向第一条谱带消失，第二条谱带颜色变浅，由此推测经上述处理后牛乳中有一些蛋白质的亚基发生了解离，而经400MPa交变处理的牛乳与生鲜牛乳的总蛋白电泳图谱相似；4）超高压牛乳营养成分与生鲜牛乳相比，苏氨酸、VA、VC在超高压处理中受到的破坏明显比巴氏杀菌小得多，特别是苏氨酸和VA几乎完全被保留下来，而VC含量也要比巴氏奶高出25%以上，对于VB1、VB2，检测数据也表明，超高压灭菌对其破坏要比巴氏灭菌小，其含量分别比巴氏杀菌牛乳高出9.5%和2.6%；5）与巴氏杀菌乳相比，超高压杀菌有助于延长牛乳的保质期，扩大牛乳的销售半径。

Corm An organ of perennation and vegetative reproduction, consisting of a short erect fleshy swollen underground stem, usually broader than high and covered with membranous scales. It stores food material in the stem and bears buds in the axils of the scalelike leaf remains of the previous years ' growth.

球茎：球形或扁球形短而肥大的地下茎，节和节间明显，节上有退化的鳞片状叶和腋芽，顶端有一个显著的顶芽，茎内储藏着大量的营养物质，有繁殖作用。

Among the involving factors, neurotrophic factors in the microenvironment adjoining to perikaryon and neurites play crucial roles in maintaining survival, promoting orientional regrowth of axons and re-expression of functional phenotype of neurons.

近年来大量神经生物学研究表明：在影响损伤后神经修复或再生的诸多因素中，神经元胞体及轴突周围微环境产生的一些神经营养因子发挥着维持受损神经元生存、促进神经再生、恢复神经功能表型等重要作用。

Absorption activity of wheat roo'ts and it's,correlation with roots nutrient flow and leaf photosynthate flow were studied by using 32P and 14C tracer technique.

在小麦生育进程各主要叶龄期分别用~(32)P和~(14)C标记各根层和叶层，研究根系营养物质流与地上部光合同化物质流的动态变化及兵在产量形成上的相互关联作用。

Low abundance and species diversity in the pelagic zones was in coincidence with a relatively high-yield fishery in the reservoir, the high predation pressure was a main force in structuring the size distribution of crustacean community.

浮游甲壳类的种类和数量均是以小个体为主，除了营养水平还与水体中的捕食压力紧密相关，鱼类的捕食对于浮游甲壳类群落结构的形成作用显著。

I was so filled with indignation at the sight, that I nowbegan to premeditate the destruction of the next that I saw there,let them be whom or how many soever.

葡萄干和面包是我们日常生活的主要食品，而且葡萄干又好吃，又富于营养，对改善我们的生活起了很大的作用。

Because of the lower temperature and the higher efficiency, the expanded technology can not only preserve nutrition of the food, but also the color, aroma, taste, quality of the food.

由于微波的低温高效作用，使食品能较好地保留其营养成分，保持食品原有的色、香、味，保证食品的品质。

Many fungi and bacteria are saprobes, and are important decomposers in food chains, returning nutrients to the soil by putrefaction and decay.

许多真菌和细菌属于此类生物，它们在食物链中扮演重要的分解者角色，可以使营养物质通过腐败作用返回土壤。

Green tea juice was used in the Su-style moon cakes , and it can prevent fat from oxidative rancidity to extend the shelf life of moon cakes.

本实验将绿茶汁用于苏式月饼中，研究了绿茶汁对防止脂肪氧化酸败，延长月饼保质期的作用；同时，配方中用花生油部分代替猪油在维生素类和微量矿物质元素方面提高了苏式月饼的营养价值，降低了因猪油中过高的胆固醇对人体的不利影响。

This one mode pays close attention to network credence foundation of the businessman very much.

这一模式非常关注商人的网络信用基础。

Cell morphology of bacterial ghost of Pasteurella multocida was observed by scanning electron microscopy and inactivation ratio was estimated by CFU analysi.

扫描电镜观察多杀性巴氏杆菌细菌幽灵和菌落形成单位评价遗传灭活率。