软化

Activityof enzyme ARS was analyzed, bating technology of rabbits skin was optimized subsequently in this article.

对软化酶ARS的活力分析及兔皮软化工艺试验的优化，可知酶ARS的活力大小约为1000μ/g，最佳pH为3.0左右，酶活力最适温度为50℃，其应用于兔皮的最佳软化工艺为软化pH为3.0，温度为35℃，酶用量为4.5 g/L，软化作用时间5 h。

It includes determination of properties of the acid protease and lipase, application of acid enzymes to processes of bating pickling pelt and wet blue of sheepskins, analysis of activities of collagenase in acid protease and trypsin. Comparison was conducted to acid bating and common bating. Orthogonal experiments were used to determine influence of some factors in acid bating on qualities of leather. Scanning electronic microscope was used to observe separating of collage fibers.

对酸性蛋白酶、酸性脂肪酶的性能进行了测定；将其用于绵羊服装革生产的酸性软化及蓝湿皮软化中，利用正交试验法研究了酸性酶软化各因素对成革质量的影响，并与常规酶软化进行了对比；用扫描电镜观察了酸性酶软化后胶原纤维的分散情况；对酸性蛋白酶的分子量进行了测定，对比了酸性蛋白酶与胰酶中的胶原酶活力，以说明酸性酶软化与胰酶软化对胶原性质的影响。

The results showed as follow:①Chinese astringent persimmon were climacteric respiration fruit, the respiration climacteric stage occurred at speediness softening stage. Ethylene climacteric stage and respiration climacteric stage were almost occurred at one time.②The activities of EXP, PG, PE, CX all had increased, and EXP increased early with PG, PE, CX in turn in persimmon fruit during ripening and softening.③Concomitancy to fruit softening, ultrastructural changes in the mesocarp tissue were occurred at speediness softening stage, showed as disaggregation of middle layer of cell wall, appearance of fibre-like structures, disorganization of chloroplast and distortion of some mitochondria.

研究结果显示：①中国涩柿属呼吸跃变型果实，在其快速软化期出现呼吸跃变；乙烯跃变与呼吸跃变几乎同期出现；②在成熟软化过程中，EXP、PG、PE、CX的活性均有上升，EXP活性上升最早，随后依次是PG和PE、CX；PG活性上升幅度最大；③伴随果实软化，果肉组织超微结构在快速软化期中胶层解体、丝状体出现，叶绿体解体、部分线粒体变形；④1-MCP可延缓柿果实硬度下降，常温下延长保硬期5-7天。

The protein and phospholipid constituent in membrane of neurocyte in brain of chicken with encephalomalacia was separated and studied with the method of SDS-PAGE electrophoresis and the method of high performance-thin layer chromatography respectively The fluidity of neurocyte membrane of chicken with encephalomalacia was determined for the first time The content of Ca and trace elements were determined in chicken encephalomalacia systematically and the status of Fe ion in cerebellum was observed. The activity of enzymes that were relative to metabolism of energy and neuro-medium in brain were checked systematically with the method of enzyme-histochemistry. Pathological examination was carried out by microscopic and ultramicroscopic observation. The apoptosis of neurocyte in brain was checked.

在进行临床观察、定期剖杀并检测体内V〓含量、体重和脑重的基础上，重点研究了与神经损伤有关的以下几个方面的内容：系统地检测了体内自由基代谢和抗氧化系统功能的变化；首次采用SDS-PAGE电泳法分离并检测了雏鸡脑软化症神经细胞膜蛋白组分，并以高效薄层层析法检测神经细胞膜磷脂组分；测定了脑软化症雏鸡神经细胞膜的膜流动性；首次系统检测了脑软化症雏鸡体内钙及微量元素含量，并进行了小脑组织总铁离子状态观察；采用酶组织化学方法系统地观察了脑组织中与脑能量代谢和神经递质有关的酶的活性；对相关组织进行了病理组织学和超微结构观察；并对脑组织中神经细胞的凋亡进行了检测。

The trial model with chicken encephalomalacia was set up by using the feed of low congtent of V〓 and supplying excessive unsaturated fatty acid in feed for studying the molecular mechanism of chicken encephalomalacia in the study. On the basis of observing the symptom and postmortem examination in clinic and determining the content of V〓, the bodyweight, the weight of cerebrum and cerebellum, the focus of the study was on follows which were relative to neuropathic injury. The concentration of free radical and the function of antioxidant defense system of chicken with encephalomalacia were determined systematically.

中文题名雏鸡脑软化症的分子机理副题名外文题名 The molecular mechanism of chicken encephalomalacia 论文作者王振勇导师石发庆教授学科专业临床兽医学研究领域\研究方向动物营养代谢病学位级别博士学位授予单位东北农业大学学位授予日期2002 论文页码总数110页关键词雏鸡脑软化鸡馆藏号BSLW /2003 /S858 /7 为了深入探讨雏鸡脑软化症发病的分子机理，本课题通过在采用低V〓饲料和添加过量UFA建立了雏鸡脑软化症实验模型。

The changes of the fruit cells during ripening and softening were studied used the scanning electron microscopy . A pectate lyase and a β-galactosidase gene were also cloned from mature banana fruit by RT-PCR and the expression of them were investigated by the semiquantitative RT-PCR.

主要结果如下： 1 通过对香蕉果实成熟软化过程中相关酶类，特别是近年报道的与果实成熟软化相关的13种酶活性的变化进行了研究，证明这些酶的活性变化多与香蕉果实成熟软化相关。

Tenderize 使嫩,使软化 In cooking, tenderizing is a process to break down collagens in meat to make it more palatable for consumption.

在烹调中，软化是一种去划分胶质在肉中消耗的过程而去使它更加的美味。

Bate: Must distinguish before bate hair is qualitative, excessive hair can iron bate anxious, fleeciness, bate sends a not inelastic, abiding or direct failure not quite.

软化：软化前一定要分清发质，软化过度头发会烫焦、蓬松，软化不够则发卷无弹力、不持久或直接失败。

Check effect after 15 minutes, with the standard that every shaft drawed out 1-2 times longer and if it rolled on finger without rebound if the shaft broken when drawing, that means it didn't intenerated enough, or the hair belongs to rebellious hair. Re-intenerate if needed

：15分钟后检查，看软化情况是否到位，以发丝能拉长1-2倍，并能在指头绕圈而不反弹为准（如果发丝在拉伸时断掉，则表示头发还未软化，或遇到极度抗拒的发质，40分钟也软化不到位，则冲水，吹干，重新软化）。

MCP could effectively delay the softening of climacteric fruit, such as Starking and Fuji apples and Feicheng peach, but as different fruits had different softening mechanism, the mechanism of 1-MCP inhibiting different fruit softening was different: in Starking apples, the key enzyme to the softening is endo-and exo-PG, while during Feicheng peach fruit softening, the key enzyme was EGase before the 20th d and endo-PG after 20th d during storage at 0℃. 1-MCP inhibited fruit softening mainly by inhibiting PG activity in Starking apple while in Feicheng peach, by inhibiting the activity of EGase in the earlier storage time and endo-PG in the latter time. It was also found that LOX accelerated the initiation of the softening and was regulated by ethylene and 1-MCP in apple and peach.

2.1-MCP能较好的延缓红星、富士和肥城桃等跃变型果实硬度的下降，但是不同品种/树种的果实软化机理不同，1-MCP抑制其软化的机理也不一致：在红星果实中，对软化起主要作用的酶一直为内切和外切两种PG，而在肥城桃软化过程中，前20d以纤维素酶活性起主要作用，20d后软化以内切PG为主。1-MCP主要通过抑制红星果实中PG酶活性来抑制果实硬度的下降；在肥城桃果实中，1-MCP通过抑制前期纤维素酶和后期内切PG活性，延缓了果实硬度的下降。

The split between the two groups can hardly be papered over.

这两个团体间的分歧难以掩饰。

This approach not only encourages a greater number of responses, but minimizes the likelihood of stale groupthink.

这种做法不仅鼓励了更多的反应，而且减少跟风的可能性。