醋的

As vinegar to the streptococcus, pneumococcus, Staphylococcus albus and others have a definite bactericidal effect, if the gauze wipe with vinegar drenched body odor affected area, then 4 ~ 5 hours there will be no smell; heating the water to be soaked in vinegar, can be treated tinea pedis and other diseases caused by mold.

至于醋对链球菌，肺炎球菌，白色葡萄球菌等都有一定的杀菌作用，如果醋的纱布擦拭身体受影响地区的湿透的气味，然后4？5小时就没有异味，加热水浸泡在醋，可以治疗足癣和霉菌引起的其他疾病。

This passage will seck out the methods to improve the quality of the liquid fermented vinegar with the help of the liquid fermented vinegar's technology,according to the quality difference between the solid fermented vinegar and the liquid fermented vinegar.

根据固态发酵食醋和液态发酵醋产品质量的区别，结合液态发酵食醋的工艺，找出液态发酵醋质量提高的方法。

I found the pickled gingers 子姜 to be the star - pungent, zesty, and complex as they had absorbed all the meat juice and vinegar .

由於用的醋全部是八珍出品，所以醋香特醇，没有劣质醋的刺鼻感。

The results show that both different banana-attractants and sugar vinegar-attractants had obvious attractive effect to the pest. Among them, banana-attractant (banana : agar solution : honey : vinegar in a ratio of 100:100:30:10) and sugar-vinegar attractant (brown sugar : agar solution : alcohol : vinegar in a ratio of 35:100:30:50) provided a better attractive effect than other analogous attractants, with killing percentages of 77.79 and 94.78, respectively.

结果表明，香蕉诱剂和糖醋诱剂对黑腹果蝇成虫都具有明显的诱杀效果，其中香蕉诱剂配方（香蕉肉∶琼脂水∶蜂蜜∶醋的比例为100：100：30：10）和糖醋诱剂配方（红糖∶琼脂水∶白酒∶醋的比例为35：100：30：50）的诱杀效果比其他配方更好，平均诱杀效果分别可达77.79%和94.78%。

The results showed the optimal conditions of pectinase hydrolysis are amount of pectinase 0.127%,temperature 45.5 ℃,and time 3.3 h; The optimal technological parameters of alcoholic fermentation are amount of yeast 3%,temperature 28 ℃,and initial sugar content 16%; The optimal technological parameters of acetic fermentation are amount vinegar agarics 8%,temperature 32.5℃,...

以锦橙为原料研制锦橙果醋，并对锦橙果醋的酿造工艺参数等进行研究，研究结果表明，果胶酶水解的最佳条件为：加酶量0.127%、温度45.5℃、时间3.3h；酒精发酵的最优条件为：酵母接种量3%、温度28℃、初始糖度16%；醋酸发酵的最优条件为：醋母接种量8%、温度32.5℃、酒精度7%；澄清效果以壳聚糖添加量0.05%时为佳。

The Energy Vitalising Technology removes the acerbic taste from vinegar, making it easy to drink, so even people who don't like the taste of vinegar drinks will love Energy Vinegar.

光讯息活化技术」去除醋中的酸涩呛味，好喝顺口，让不敢喝醋的人，爱上光讯息活醋。

At the same time,this thesis also determined the in vitro and in vivo antioxidant activity of different fractions,discussed the source of antioxidants in vinegar and compared the antioxidant activitydifference of different kinds of vinegars.

本论文在系统研究食醋功能的相关研究文献和现代自由基医学的有关氧化损伤与疾病关系的理论和实验基础上，以自由基医学理论为指导，应用现代生物技术研究了食醋不同极性、不同分子量分离组分的抗氧化活性，确定较高自由基清除活性组分；对食醋不同组分的体外抗氧化活性进行综合评价；对食醋的体内抗氧化性进行研究；并对食醋中抗氧化性成分的来源、不同品种食醋抗氧化性差异进行了探讨。

No, the sourest thing is that you have no rights to be jealous.

不是的，最酸溜溜的感觉是没权吃醋，根本就轮不到你吃醋，那才是吃醋的感觉。

From 1990's, the vinegar companies started making vinegar for beverage as well as cooking.

从20世纪90年代，生产醋的公司不仅开始生产用于烹饪的醋还生产用于饮料的醋。

Eat salad, not加沙拉sauce, and lemon juice or vinegar, if not like醋等condiment, eat better on the original flavor; a snack or a cup of coffee and tea, sugar and milk or try one of the only plus For a hot water and sweet-and-sour anything like that, in the side for a bowl of water, and the first oil filter, or for paper napkin, the oil smoke.

吃沙拉，不加沙拉酱，加柠檬汁或醋，若也不喜欢醋等调味品，吃原味就更好；吃点心或喝咖啡及喝茶时，不加糖和奶或尽量只加其中一种；对于有勾芡及糖醋类的东西，可在一旁准备一碗开水，把油先过滤，或是准备餐巾纸，把油吸掉。

According to the clear water experiment, aeration performance of the new equipment is good with high total oxygen transfer coefficient and oxygen utilization ratio.

曝气设备的动力效率在叶轮转速为120rpm～150rpm时取得最大值，此时氧利用率和充氧能力也具有较高值。

The environmental stability of that world - including its crushing pressures and icy darkness - means that some of its most famous inhabitants have survived for eons as evolutionary throwbacks, their bodies undergoing little change.

稳定的海底环境─包括能把人压扁的压力和冰冷的黑暗─意谓海底某些最知名的栖居生物已以演化返祖的样态活了万世，形体几无变化。