1) arachidic acid
花生酸
1.
001 mol·L~(-1) arachidic acid(AA) chloroformic solution at the air /liquid interface of pure water has been measured,and dynamic domains morphology of AA monolayer has been investigated via Brewster angle microscopy(BAM).
测定了花生酸的氯仿溶液在二次蒸馏水气/液界面的单分子膜的表面张力与单分子面积的等温线,用布儒斯特角显微镜原位监测了花生酸分子成膜过程中单分子膜区域形貌的动态变化。
2.
Dynamic domains morphology of arachidic acid monolayer were researched by Brewster angle microscopy(BAM).
用布儒斯特角显微镜研究了花生酸分子成膜过程中单分子膜表面形貌的动态变化,发现在气/液界面上花生酸分子首先形成岛状分布,随着表面压的增加形成完整的单分子膜,而当表面压达到崩溃压后薄膜出现裂纹,分子膜重叠,形成多层膜。
3.
The structural features of the mixed Langmuir films and LB films of 5-tricyanovinyl-n-hexadecylcarbazole and arachidic acid have been studied.
研究了５－三氰基乙烯基－Ｎ－十六烷基咔唑（ＴＨＣ）与花生酸（ＡＡ）混合Ｌａｎｇｍｕｉｒ膜及ＬＢ膜的结构特性。
2) arachic acid
花生酸
1.
The LB films forming properties of the mixture of the porphyrin containing four long aliphatic chains and arachic acid have been studied.
研究了具有四条长脂链的卟啉与花生酸混合物在气液界面的成膜性及ＬＢ膜。
3) peanut yogurt
花生酸奶
1.
The peanut yogurt has rich in nutrition and special flavor.
以花生和牛奶为原料,经保加利亚乳酸杆菌和嗜热链球菌混合发酵后制成花生酸奶。
2.
The peanut yogurt , rich in nutrition , has special flavor and some function on health care.
以花生和牛奶为原料,经保加利亚乳酸杆菌和嗜热链球菌混合发酵后制得花生酸奶。
4) peanut sour beverage
花生酸乳
1.
A method of making flavoured peanut sour beverage is invested.
研究调配花生酸乳的制作方法。
5) eicosanoid
类花生酸
1.
Caenorhabditis Elegans fat-1 gene comes from Caenorhabditis Elegans and the translational product of the gene is n-3 PUFAs dehydrognase,which achieves dehydrogenation by using n-6 PUFAs as the substrate thereby balancing the ratio of n-6 to n-3 PUFAs and optimize the constitution of eicosanoid coming form n-6 PUFAs.
n-3 PUFAs脱氢酶以n-6 PUFAs为底物进行脱氢反应,生成相应的n-3 PUFAs,改变细胞膜n-6/n-3 PUFAs的比例,优化来源于n-6 PUFAs的类花生酸的组成。
6) arachidonic acid
花生四烯酸
1.
Purification of arachidonic acid from fungal single-cell oil by Al_2O_3-supported CuCl column chromatography;
用负载型柱色谱(CuCl-Al_2O_3)分离纯化真菌油脂中的花生四烯酸
2.
Research advance in production of arachidonic acid by microbial fermentation;
微生物发酵生产花生四烯酸的研究进展
3.
Fermentation conditions for arachidonic acid production by Mortierella alpina;
高山被孢霉产花生四烯酸发酵条件的研究
补充资料：花生酸
| 花生酸 arachidic acid 一种脂肪酸 。分子式CH3 （CH2）18COOH 。学名正构廿（烷）酸。存在于某些油脂中，含量约1％或更低 ，花生油含有2.4％的花生酸。有光泽的白色片状晶体。熔点77℃，沸点 203 ～ 205℃（ 1毫米汞柱 ），相对密度 0.8240（100／4℃），溶于苯、氯仿和热的无水乙醇。花生酸除可从花生油水解分离外，也可由石蜡氧化生成的脂肪酸混合物中分离取得。 |
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