酸值

Introduce the composition of naphthenic acid and two methods about the determination of acid number .

介绍了石油酸的组成及国内测定原油酸值的两种方法，对采用不同方法测定原油酸值产生的差异进行分析，建议采用电位滴定法测定原油的酸值。

Every other 15d,the contents of amygdalin, oil acid value, POV, CV and moisture were measured .

本文对桃仁进行36℃下的涂膜、敞口条件陈化处理，每隔15d对桃仁中的苦杏仁甙含量、油脂酸值、过氧化值、羰基值、水分变化进行测量，结果发现涂膜保鲜效果良好。

Amygdalin and moisture content of peach kernel, acid value, peroxide value and carbonyl value of its oil were measured every 15 days.

对桃仁进行36℃下的真空、敞口条件陈化处理，每隔15d对桃仁中的苦杏仁甙含量、油脂酸值、过氧化值、羰基值、水分变化进行测量。

The effect of the frying time on peroxide value, acid value and carbonyl value was also analyzed.

主要探讨了真空低温煎炸胡萝卜片后3种煎炸油的稳定性，研究了3种煎炸油的酸值、过氧化值、羰基值随煎炸时间的变化规律，并分析了它们之间的相关性。

This study reported the changes of the quality on the rape seed oil and rape salad oil by microwave heating.

就菜籽油及菜籽色拉油在微波下的质量变化进行了研究，结果表明：菜籽油及菜籽色拉油的羰基值、过氧化值、丙二醛、酸值随微波加热时间延长而升高，质量明显下降。

Extracts with higher antioxidant abilities, including hot water and ethanol extracts of Boehmeria nivea leaves and roots, were screened and then added into soy bean oil to study effects on oil stabilities of oxidation during storage and also to develop new XO paste products containing Boehmeria nivea leaves and roots. The extents of oil oxidation in XO paste were evaluated by measuring POV and TBA values. Results indicated that after 8 day storage at 70℃, the POV values of soy bean oil with addition of 0.1% of ethanol extracts of leaf and root were 56.27± 0.12 meq/kg and 57.13± 0.50 meq/kg respectively, which were both greater than that of control samples(53.33 ±0.31 meq/kg), showing that extracts of leaf and root do not have the abilities to inhibit oxidation of soy bean oil.

第二部分将抗氧化能力较高的萃取物，包括苎麻叶与根的热水及乙醇萃取物添加於大豆油中，探讨其对油脂贮藏安定性之影响及开发加入苎麻叶或根的XO酱产品，并藉由测定油脂中过氧化价(peroxide value，POV)和硫巴比妥酸值(thiobar-bituric acid value，TBA)值评估其油脂氧化程度，结果贮存在70℃下第8天时，添加0.1 %苎麻叶与根乙醇萃取物，其POV值分别为56.27±0.12 meq/kg与57.13±0.50 meq/kg，皆较对照组(53.33 ±0.31 meq/kg)高，显示以0.1 %的苎麻叶和根萃取物添加大豆油中并不具抑制油脂氧化作用。

The majority of the cases had underlying diseases (68%) and presented with abdominal pain (85%), abdominal fullness (65%); abdominal tenderness (85%), abdominal distension (63%), hypoactive bowel sounds (58%); leukocytosis (78%), anemia (70%), increased blood urea nitrogen (93%), serum creatinine (78%) and AST levels (58%) and metabolic acidosis (60%); dilated bowel loops (82%), thickened bowel walls (82%), ascites (62%) and pneumatosis intestinalis (59%).

大部分患者具有心血管疾病或癌症(68%)，并具有腹痛(85%)及肠蠕动音减少(58%)之徵候；白血球增高(78%)、血红素下降(70%)、尿素氮值增高(93%)、肌肝酸值增高(78%)、代谢性酸中毒(60%)及AST值增高(58%)之实验室检查异常；肠管扩大(82%)、肠壁增厚(82%)、腹水(62%)及肠壁内含气体(59%)之电脑断层发现。

The serous acid in the production of yellow rice wine has direct effects on the quality of the wine and the technique of rice steeping is of vital importance for the acidity of the serous acid .

黄酒生产中的米浆酸直接影响黄酒的质量，浸米工艺是浆酸值高低的关键，浸米后的浆酸必须控制在0。

The physicochemical indexes of the seed oil extracted by petroleum ether were as follows: relative density 0.9374 d(superscript 20 subscript 4, acid value 8.49 mgKOH/g, iodine value 64.47 gI/100 g, peroxide value 4.92 mmol/kg, saponification value 196.63 mgKOH/g.

结果表明：三叶木通籽粗蛋白含量为34.39%，粗脂肪含量为31.37%，经石油醚提取出的三叶木通籽油的相对密度0.9374d(上标 20 下标 4，酸值8.49 mg/g，碘值64.47 g/100 g，过氧化值4.92 mmol/kg，皂化值196.63 mg/g。

Effects of basic parameter K, oil length L, alcohol surplus R and acid value Sv of alkyd resin on drying time and hardness of the resin were discussed.

讨论了醇酸树脂的基本参数K、油度L、醇超量R及酸值Sv对醇酸树脂干燥时间和硬度的影响。

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。