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1)  honey [英]['hʌni]  [美]['hʌnɪ]
蜂蜜
1.
Breeding strain of high conversion ratio of reducing sugar by mutation in solidified honey acidophilus milk;
凝固型蜂蜜酸奶高还原糖转化率菌株的诱变育种
2.
Exploitation of honey-persimmon juice fermented drink;
蜂蜜-柿子汁发酵饮料的研制
2)  bee honey
蜂蜜
1.
The product of royal jelly pollen honey are a new type of bee product,which are made of the natural food royal jelly,bee pollen and bee honey.
蜂王浆、蜂花粉、蜂蜜是三种具有广泛生物学活性的天然绿色蜂产品。
3)  Honey bee
蜜蜂
1.
Bumble bees and honey bees are important pollinators, but bumble bees are more efficient than honey bees for pollinating fruits and vegetables in greenhouses, which is mainly due to the different activity patterns in pollination between bumble bees and honey bees.
蜜蜂和熊蜂都是理想的授粉昆虫,但熊蜂比蜜蜂更适合为温室果菜授粉,主要由于熊蜂和蜜蜂授粉时的活动方式不同。
2.
Wasp is an important natural enemy of honey bee.
胡蜂是蜜蜂的重要敌害,介绍了危害蜜蜂的胡蜂种类及其生物学特性,胡蜂的捕食行为及其蜜蜂的防御行为,对胡蜂的治理方法作了简要评述。
4)  honeybee [英]['hʌnibi:]  [美]['hʌnɪ,bi]
蜜蜂
1.
Diagnostic technologies of common pathogens of honeybees in China;
我国蜜蜂主要病原检测技术
2.
A new annotation on the theories of sex determination and queen caste establishment in honeybee (Apis);
对蜜蜂性别决定和蜂王级型确立理论的新诠释
5)  Apis mellifera
蜜蜂
1.
Primary culture and electrophysiological properties of brain neurons of adult Apis mellifera (Hymenoptera:Apidae);
成年蜜蜂脑神经细胞的培养和电生理特征
2.
Advances on the Secretion Physiology of Hypopharyngeal Gland in Apis mellifera;
蜜蜂咽下腺分泌生理研究进展
3.
Abundance and distribution of microsatellites in the entire Apis mellifera genome;
蜜蜂全基因组中微卫星的丰度及其分布
6)  bee [英][bi:]  [美][bi]
蜜蜂
1.
Research Progress in Bee and Honeybee Product as Biological Indicator for Monitoring Environmental Pollution;
蜜蜂及其产品作为环境污染生物指示器的研究进展
2.
Reapproach to the possibility of the existance of homozygote female bees;
纯合子雌性蜜蜂存在的可能性再探
3.
Double bee population evolutionary genetic algorithm;
蜜蜂双种群进化型遗传算法
补充资料:蜂蜜
蜂蜜
honey

   工蜂采集花蜜或植物的分泌物经酿制而成的蜜蜂产品 。具有润肠作用,可作缓泻剂;也常用作保健食品调制药物等;在食品工业中是烹调和制作糕点的高级佐料。蜂蜜为粘稠状透明或半透明液体,味甜,含水分约18%,葡萄糖和果糖约65%~70%,此外还有少量蔗糖、糊精、矿物质、有机酸 、酶、芳香物质和维生素等。常用蜜源植物的名称命名蜂蜜 ,如刺槐蜜、荔枝蜜、紫云英蜜等。蜂蜜的香味、颜色因蜜源植物而异。蜂蜜比重为1.40~1.45(20℃),含水量增高则密度降低,容易发酵变酸。结晶体实质是葡萄糖的析出,与蜂蜜种类、含水量和气温等有关。结晶后的蜂蜜颜色变浅。
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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