1) cholesteryl oleic carbonate
胆甾烯基油烯基碳酸酯
1.
A number of thermochromatic cholesteryl liquid crystal mixtures, of which the thermochromatic temperature gradient was 1 ℃ in the range of 10 ℃ to 50 ℃, were prepared by decreasing the content of cholesteryl oleic carbonate and properly changing the content of cholesteryl chloride in the composition of liquid crystal mixtures.
通过降低胆甾相混合液晶配方中胆甾烯基油烯基碳酸酯的含量及适当改变胆甾烯基氯的含量，获得了 １０℃～５０ ℃范围内、变色温度梯度为１ ℃、变色范围从蓝色→绿色→红色的一系列胆甾相混合液晶。
2) Cholesteryl carbonate
胆甾烯基碳酸酯
3) [(3S,8S,9S,10R,13R,14S,17R)-10,13-Dimethyl-17-[(2R)-6-methylheptan-2-yl]-2,3,4,7,8,9,11,12,14,15,16,17-dodecahydro-1H-cyclopenta[a]phenanthren-3-yl] (9Z,12Z)-octadeca-9,12-dienoate
胆甾烯基亚油酸酯
4) cholesteryl pelargonate
胆甾烯基壬酸酯
5) Cholesteryl caprylate
胆甾烯基辛酸酯
6) [(3S,9S,10R,13R,14S,17R)-10,13-Dimethyl-17-[(2R)-6-methylheptan-2-yl]-2,3,4,7,8,9,11,12,14,15,16,17-dodecahydro-1H-cyclopenta[a]phenanthren-3-yl] decanoate
胆甾烯基癸酸酯
补充资料：菜胆油豆腐
菜胆油豆腐
菜系: 家常菜
时间:
食材类型: 豆制品
味道: 咸鲜
适宜季节: 无关
烹调类型: 炒菜
原料:
小白菜胆4棵，冬菇4只，板豆腐2块。生抽2汤匙，绍酒半汤匙，生油适量，砂糖1汤匙，蚝油2汤匙，盐少许，胡椒粉少许，味精少许，湿蹄粉水半碗。
做法:
（1）把小白菜胆洗净切开两边，冬菇浸软去蒂。把豆腐每块切6等分下油镬炸至金黄色捞起待用。（2）猛火起油镬炒菜胆，下些盐、胡椒粉调味，炒熟后加少许湿蹄粉水勾芡，去汁围碟。（3）再起油镬，煮滚少量水和绍酒，下冬菇滚片刻，加炸好的豆腐，加生抽、砂糖、蚝油、盐、胡椒粉兜匀，勾芡。豆腐连汁浇在菜胆上即可。
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