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1)  Carboxymethylation
羧甲基化
1.
Exploratory studies on the carboxymethylation of cassava starch in water-miscible organic media;
水混合有机介质中木薯淀粉的羧甲基化研究
2.
Temperature-controlling microwave reaction apparatus and its application to carboxymethylation reaction of chitosan;
控温下微波反应装置用于壳聚糖羧甲基化反应
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2)  carboxy methylation
羧甲基化
1.
Improvement of the preparation method for carboxy methylation of konjac glucomannan;
魔芋葡甘聚糖羧甲基化方法改进研究
2.
According to the molecular structural characteristics of konjac glucomannan(KGM),the improved preparation method for carboxy methylation of KGM was proposed,and the substitution of the carboxymethyl knojac glucomannan was 0.
对魔芋葡甘聚糖进行羧甲基化改性,制得醚化度为0。
3.
The preparation method for carboxy methylation of konjac glucomannan(KGM)was proposed in this paper according to molecular structural characteristics of KGM.
针对魔芋葡甘聚糖(KGM)分子结构特性进行羧甲基化改性,在乙醇介质中先混合醚化试剂,再进行碱化催化反应制备羧甲基魔芋葡甘聚糖(CMK)。
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3)  carboxymethyl
羧甲基化
1.
On the basis of preparation of hydroxypropyl potato starch,the carboxymethylation of Potato hydroxypropyl starch was studied in this study.
文中讨论氯乙酸用量、NaOH用量、反应时间、反应温度对羟丙基羧甲基马铃薯淀粉的取代度(DS)的影响,结果表明:羟丙基马铃薯淀粉羧甲基化的最佳条件为反应温度60℃,反应时间4 h,NaOH用量75%,氯乙酸用量65%。
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4)  carboxymethylation
羧甲基化法
1.
Synthesis of oleic acid monoethanolamide ether carboxylate by carboxymethylation;
羧甲基化法合成油酸单乙醇酰胺醚羧酸盐
5)  O carboxymethylation
O-羧甲基化
6)  N-Carboxymethylation
N-羧甲基化
补充资料：N-(羧甲基)-N-[2-[(羧甲基)氨基]乙基甘氨酸三钠盐
CAS: 19019-43-3

中文名称: N-(羧甲基)-N-[2-[(羧甲基)氨基]乙基甘氨酸三钠盐; N-(羧甲基)-N-N'-乙烯二甘氨酸三钠盐

英文名称: Glycine, N-(carboxymethyl)-N-[2-[(carboxymethyl)amino]ethyl ] -, trisodium salt
N-(Carboxymethyl)-N,N'-ethylenediglycine, trisodium salt
n-(carboxymethyl)-n-[2-[(carboxymethyl)amino]ethyl]-glycin trisodium salt
Glycine,N-(carboxymethyl)-N-[2-[(carboxymethyl)amino]ethyl ]-,trisodium salt
N-(Carboxymethyl)-N,N'-ethylenediglycine,trisodium salt
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
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