辣椒

Compared to the control, the increment in membrane permeability, MDA and Pro contents were smaller, and the reducement in activities of SOD and POD, contents in soluble protein, dry weight of aboveground, dry weight of underground, plant height and stem diameter were smaller in leaves of pepper under low temperature and poor light stress with PEG seed-soaking. These results suggested that PEG seed-soaking could increase the resistance ability to low temperature and poor light stress of pepper seedlings.

PEG浸种处理可使辣椒幼苗地上部干质量、地下部干质量、株高、茎粗和叶片SOD、POD活性、可溶性蛋白含量的下降幅度均较低温弱光对照显著减缓，细胞膜透性、MDA与Pro含量的增加幅度均较低温弱光对照显著降低，表明PEG浸种处理能够提高辣椒幼苗对低温弱光的适应能力。

The six kinds of nanoparticles water dispersion were as follows:rotenone/carboxymethyl chitosan-grafted-ricinoleic acid(Rot/CMC-g-RA), azadirachtin/carboxymethyl chitosan-grafted-ricinoleic acid(Aza/CMC-g-RA),capsaicin/ carboxymethyl chitosan-grafted-ricinoleic acid(Cap/CMC-g-RA),rotenone/ricinoleic acid sodium,capsaicin/ricinoleic acid sodium,azadirachtin/ricinoleic acid sodium.

分别为：鱼藤酮/羧甲基壳聚糖接技蓖麻油酸共聚物(Rot/CMC-g-RA)、辣椒碱/羧甲基壳聚糖接技蓖麻油酸共聚物(Cap/CMC-g-RA)和印楝素/羧甲基壳聚糖接技蓖麻油酸共聚物(Aza/CMC-g-RA)纳米粒子水分散制剂，以及鱼藤酮/蓖麻油酸钠、辣椒碱/蓖麻油酸钠和印楝素/蓖麻油酸钠纳米粒子水分散微乳液。

The culprit: some contaminated jalapeo and serrano peppers that were exported from Mexico to the U.S.

罪魁是去年初春由墨西哥进口到美国的一些被污染的墨西哥辣椒和墨西哥泽拉诺辣椒。

Since many people do not recognize the difference between the two types of peppers, jalapeno and Serrano, experts are advising people to steer clear of both.

因为许多人无法分出这两种辣椒——墨西哥胡椒和辣椒的区别，专家学者建议人们还是避开这两种食物为好。

Mexico is rich in the hot pepper , they also specially can eat the hot pepper , if eats the words which with our country natives of Sichuan compares spicily , they are not inferior .

墨西哥盛产辣椒，他们也特别能吃辣椒，如若与我国四川人吃辣相比的话，他们是毫不逊色的。

For instance the chili powder should prevent the oil temperature in the use to be excessively high and the heating-up time is excessively long, will otherwise weaken its fragrance spicy effect, generally will use in the water boiling the cooked food and frying the cooked food dry:"the water boils the sliced meat","to fry the cow willow tree dry","the unwearied effort however sheep sliced meat" and so on; Stirs fry the fragrant spicy vegetable to use the dry two catty strip hot pepper, the taste fragrance, and does not do spicily; Makes the fresh hot vegetable to use the fresh pepper, for instance "the fresh pepper chicken" uses the bright beautiful woman pepper, not only has spicily fragrant also has the fresh pepper delicate fragrance.

比如辣椒粉在使用中应防止油温过高和加热时间过长，否则会减弱其香辣的效果，一般用于水煮菜肴和干炒菜肴：&水煮肉片&、&干炒牛柳&、&孜然羊肉片&等；炒香辣的菜要用干的二斤条辣椒，口味香并且不干辣；做鲜辣味的菜就用鲜椒，比如&鲜椒鸡&就用鲜艳的美人椒，不但有辣香还有鲜椒的清香。

Normal distribution analysis showed that the sensitivity of these isolates to azoxystrobin was fitted well with a normal distribution function,but that of sporangial formation was not.The results suggested that,under natural conditions in Guangdong,there were some strains of capsicum blight pathogen that had resistance to the fungicide to some extent.

正态分析表明，辣椒疫病菌54个菌株菌丝生长对嘧菌酯的敏感性符合正态分布，而孢子萌发则在高浓度区具有拖尾现象，表明自然界中已存在个别具有一定耐药性的辣椒疫霉种群。

A compound in chiles called capsaicin has a thermogenic effect, meaning it causes the body to burn extra calories for 20 minutes after you eat the chiles, Zuckerbrot explains.

辣椒中的一种化合物意味着它会造成身体燃烧多余的热量20分钟，在吃辣椒之后 Zuckerbrot解释道。

On the inhibition to mycelial growth, the 95% ethanol extract had significantly inhibition to P. ultimum, F. oxysporum f. sp cucumber, R. solani and B. cinerea, and at the top treatment concentration of 0.002 g/mL, the inhibition rate reached to 60.32% 58.50%, 55.89% and 55.17%, respectively; But the 95% ethanol extract almost had no inhibition to S. rolfsii, its rate was just 17.19% at 0.002 g/mL.③On the inhibition to sprouting, the 95% ethanol extract had significantly inhibition to B. cinerea, R. solani, F. oxysporum f. sp cucumber and P. ultimum, and at the top treatment concentration of 0.002 g/mL, the inhibition rate reached to 95.24%, 90.48%, 89.47% and 85.71%, respectively; and the rate would exceed 40% to four fungi mentioned above when their concentration was not lower to 0.005g/mL. The 95% ethanol extracthad infirm inhibition to S. rolfsii, its rate was just 43.48% at 0.002 g/mL.

在抑制菌丝生长方面，鱼腥草95%醇提物对豌豆根腐病菌、黄瓜枯萎病菌、马铃薯立枯丝核病菌和大白菜灰霉病菌均有良好的抑制作用，在最高处理浓度为0.002 g/mL时抑制率分别达到60.32%、58.50%、55.89%和55.17%；对辣椒白绢病菌几乎没有抑制作用，在最高处理浓度为0.002 g/mL时抑制率仅为17.19%；③在抑制孢子萌发方面，鱼腥草95%醇提物对大白菜灰霉病菌、马铃薯立枯丝核病菌、黄瓜枯萎病菌和豌豆根腐病菌抑制效果明显，在最高处理浓度为0.002 g/mL时的抑制率分别达到95.24%、90.48%、89.47%和85.71%，且在处理浓度不低于0.000 5 g/mL时对以上4种真菌孢子的抑制率超过40%；对辣椒白绢病菌抑制作用较弱，在最高处理浓度为0.002 g/mL时仅为43.48%。

In order to further investigate the relationship of SP and ESCs, we design two level experiments —in vitro and in vivo. In vivo, firstly, We establish the nomal rat full-thickness wounds model, and employ integrin β1 keratin 19(K19)、 keratin 15(K15)、 Brdu as ESCs markers to conform the existence of ESCs in the granulation tissue of Group Capsaicin (rats were subcutaneously injected capsaicin pre-injury to damage sensory neuron and block the secretion of neuropeptides), Group Control, and Group SP (rats were injected SP in the wound postinjury). Secondly, as diabetic skin lacking of SP due to extensive pathological changes of sensory ending, we make a hypothesis:one of the main reason of unhealing wounds on diabetic patients could be insufficient SP which lead to fewer ESCs recruitment around wounds.

在此基础上，为进一步验证P物质促进表皮干细胞向肉芽组织中募集这一重要发现，本研究首先利用β1整合素、K19、K15等干细胞标记物以及干细胞慢周期性的特点，分别在体观察了正常皮肤伤口愈合过程中SP组、辣椒素组采用特异性感觉神经毒性药物辣椒素(capsaicin皮下预注射化学性除去感觉神经从而阻止神经肽分泌、对照组肉芽组织中表皮干细胞分布特点；其次，糖尿病患者皮肤存在周围末梢神经的损伤和神经肽含量的下降，这是否会导致糖尿病皮肤伤口创缘表皮干细胞募集不足，继发伤口难愈？

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。