1) free ammonia
游离氨
1.
The influence of free ammonia on biological nitrous nitrifying of high nitrogen-containing wastewater
游离氨对高浓度含氮废水生物亚硝化的影响
2.
Through employing sequencing batch reactor,the effects of free ammonia(FA) on partial nitrification were investigated in different dissolved oxygen(DO) and mixed liquor suspended solids(MLSS) concentration.
利用SBR反应器,探讨了不同溶解氧(DO)浓度和污泥浓度条件下,游离氨(FA)对晚期垃圾渗滤短程硝化过程的影响。
3.
The experimental results indicate that the nitrite oxidizers are more sensi-tive to free ammonia than ammonia oxidizers in the wastewater.
结果表明,在高游离氨条件下,硝酸菌比亚硝化菌对游离氨更为敏感,反应体系中亚硝酸盐的平均积累速率远大于硝酸盐的平均积累速率。
2) free amino
游离氨基
1.
The SDS-PAGE and free amino analyze were used to explore the changes of protein fractions of oat dough and composite oat dough after TGase treated.
并通过SDS-聚丙烯酰胺凝胶电泳和体系中游离氨基的测定探讨了TGase对含不同蛋白组分的面团体系中蛋白质的作用。
3) free amino acids
游离氨基酸
1.
The determination of free amino acids in tobacco by pre-column derivatization of Rp-HPLC;
柱前衍生化反相高效液相色谱法测定烟草中的游离氨基酸
2.
Determination of free amino acids in transfer factor capsules by pre-column derivatization with RP-HPLC;
柱前衍生-反相高效液相色谱法测定转移因子胶囊中游离氨基酸
3.
Determination of Free Amino Acids in Burley Tobacco by High Performance Liquid Chromatography;
饼肥的不同施用量对白肋烟烟叶中的游离氨基酸的影响
4) free proline
游离脯氨酸
1.
Effects of drought stress on contents of free proline of Oenothera biennis;
干旱胁迫对月见草体内游离脯氨酸含量的影响
2.
Relationship between Grafted Eggplant Resistance to Verticilliun Wilt and the Leaf Chlorophyll Content,Relative Electrical Conductivity and Free Proline Content;
茄子嫁接抗黄萎病与叶片叶绿素含量、相对电导率和游离脯氨酸含量的关系
3.
Effect of temperature and PEG stress on the accumulation of free proline in persimmon leaves;
温度和PEG胁迫对甜柿叶片游离脯氨酸累积的影响
5) free amino acid
游离氨基酸
1.
Effection of free amino acid of milk by ultra-high pressure treatment;
超高压处理对牛乳中游离氨基酸影响的研究
2.
Determination method of free amino acid content in drink milk by UV-spectrometer;
紫外分光光度法测定含乳饮料中游离氨基酸含量
3.
Analysis of free amino acid content and whey protein composition in yogurt;
酸奶中游离氨基酸含量及乳清蛋白组成分析
6) FAA
游离氨基酸
1.
The effect of inoculating size,pH value and the reaction time on the hydrolysis were investigated by determining the free amino acid (FAA) content.
通过测定水解产物游离氨基酸(FAA)含量,比较霉菌添加量、pH值、水解时间对乳清中蛋白质水解度的影响,实验发现较佳的水解条件为:接种量0。
2.
The effects of low mass peptides and FAA formed in dry - cured hams on the formation of ham taste are mainly introduced and the possible mechanism forming the flavor substances is summarized in the article.
本文综述了近年来国内外关于干腌火腿风味物质的研究资料,重点介绍了干腌火腿中的小分子多肽和游离氨基酸在火腿滋味形成的作用,并对这些风味物质的产生机制进行总结。
3.
SDS-PAGE was used to analyze proteolysis of dry-salted duck samples of different processing phases and the free-amino acid(FAA) were tested as well.
用SDS-PAGE电泳分析蛋白质的降解规律,同时比较加工初期及末期游离氨基酸的变化,并以不接菌样品为对照。
补充资料：精液游离氨基酸测定
精液游离氨基酸测定
诊法。精 液生化检查项目之一。用氨基酸分析仪测定。健康男性因年龄增高而精子减少，但无氨基酸 成分改变。氨基酸成分的量由精液中精子的饱和度决定。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条