陈化

The content and its variation of 4 components from glucosides hydrolysis such as vanillin in the Vanilla bean of different curing stages have been analyzed by HPLC.

采用HPLC分析监测不同生香阶段和陈化期的香荚兰豆荚中香兰素等4个糖甙水解成分的含量变化。

The result shows that it can improve the hydrolysis of glucosides and increase vanillin content in V...

结果表明，酶促生香效果明显，可促进香兰素糖甙等物质的分解，提高豆荚中香兰素含量，缩短生香陈化时间，具有潜在的生产应用价值。

The kinetics of butadiene polymerization was investigated, and the microstructure and properties of the synthetic polybutadiene were characterized by FT-IR, GPC, Mooney viscosimeter, etc.

研究了体系在不同陈化方式和温度下的聚合反应动力学，并对聚合产物进行了测试表征。

Yuanjiang is now stored in a large number of samples has fully proved that the extent of natural aging, in Yuanjiang tea depositors year, more than in Kunming keep two or three years, and no trace of wet Wharf flavor, cooked to do on the new tea, late alcoholization especially good, six months after the heap smell and bitter taste disappeared, alcohols increase significantly.

现在元江存放的大量样品充分证明，就自然陈化程度而言，在元江存一年的茶，超过在昆明存两、三年，而且没有一丝湿仓味，对新做的熟茶，后期醇化尤其好，半年后堆味和苦涩味基本消失，醇和度增加明显。

The principle of preparation for white carbon black is described, the influence of the concentration of fluosilicic acid, the dripping velocity of ammonia water, the reaction temperature and the curing time on the specific surface area of white carbon black are studied.

论述了白炭黑的制备原理，研究了氟硅酸浓度，氨水滴加速率，反应温度，陈化时间对白炭黑比表面积的影响。

Characteristics of Inclusions: After the tea is kept for a long period of time in a stall and deep fermentation processing begins, the specialties of material and manufacturing make many bioreactions occur for thorough activation of microbes to excrete extra-cellular enzymes, which impacts over 500 stuffs of tea. Theses microbes contain catechin, polyphenols, amylase, cellulose, protein, lipid ,alcohol, ketone, vitamin, microorganism, and organic acid, making them transform, isomerize and degrade, polymerize and couple, so as to produce amylase, thearubigins, theaflavins, cellulose, and microelements that other commercial teas could not produce or produce too little.

三、 内含物的特点：由于原料、制造的特别性，经长期陈化和深发酵的过程，茶叶内含物发生多种生物生化反应，充分激活微生物分泌胞外酶，作用于茶叶中的内含儿茶素、多酚、多糖、纤维素、植物素、蛋白质、脂类、醇类、酮类、维生素、微量元素、有机酸等500多种物质，使之转化、异构降解聚合耦联，生成其他商品茶无法比拟和缺乏的多糖、茶红素、茶黄素、纤维素、微量元素等，并形成以菇稀醇类为主体香气。

The optimal charge ratio of reverse microemulsions and the necessary conditions of reverse microemulsion-gel systemwere investigated in Span-80,Tween-80/cyclohexane/water water-in-oil microemulsions and the formation conditions of the molybdic oxide/silica complex gel were studied in non-microemulsion.

研究了反相微乳体系中各物质的最佳配比和非微乳环境下凝胶和微乳-凝胶形成的条件，合成了高度分散、形貌可控的氧化钼/二氧化硅(MoO3/SiO2)纳米复合氧化物，系统考察了反相微乳-凝胶体系(microemulsion-gel system，MGS)的后处理方式、陈化时间和水相含量。

The low molecular weight subunits in albumin,globulin and oryzenin all declined while...

SDS－PAGE电泳图谱显示清蛋白、球蛋白和谷蛋白的高分子量亚基含量增多，低分子量亚基含量减少，非淀粉粒蛋白与淀粉的相互作用在大米陈化过程中增加。

Rice aging leads to the decreasing of total starch content and Fla content of amylopection, strengthen the rice starch crystallite and tightening the organization framework of endosperm, which was considered as the main cause leading to the changing rice starch gelatinization properties, rice aging leads to some degree of cross-link of rice oryzenin, SDS-poly-acrylamide gel electrophroresis gave the same result.

陈化导致米谷蛋白的交联，SDS聚丙烯酰胺凝胶电泳验证了这一结果。

The analysis of X-ray diffraction and scanning electron microscope energy dispersion spectra show that the primary hydrolysis products of antimony pentachloride and its hydrochloric acid solution are amorphous antimony oxide rather than SbO2Cl.

X射线衍射和扫描电镜能谱分析表明：五氯化锑及其盐酸溶液的初始水解产物不是SbO2Cl，而是一种非晶态锑氧化合物；随着水解母液酸度的降低，五氯化锑溶液水解产物陈化五天后的晶型由非晶态向晶态变化；五氯化锑溶液水解产物经无水乙醇洗涤后水解产物仍为非晶态，而经蒸馏水洗涤虽主要为非晶态，但有少部分结晶的Sb2O5·4H2O晶体存在。

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。