胶冻毒饵,gel bait,在线英语词典,英文翻译,专业英语

1) gel bait

胶冻毒饵

Results;The Ivermectin gel bait can be used on cockroach control with the secondary transfer toxicity,the LT50,of adults by necrophagy was 5.

目的:通过实验观察伊维菌素胶冻毒饵继发传递灭蟑效果;方法:参照国内外有关灭蟑毒饵继发传递实验方法;结果:该毒饵可通过继发传递灭蟑,成虫食尸LT_(50)为5。

2) broth jelly of leaf extract

叶汁胶冻

The experiment result indicates: when the broth jelly of leaf extract is made under below conditions: concentration of leaf extract of fresh leaves to water is 1∶6;fermenting cell ages 24 hours;inoculums size 5%;fermenting time lasts for 8-12 hours and recruitment of sugar reaches 8%,the concreting intensity is just moderate and taste of the jelly is the best.

采用乳酸菌发酵糖产酸,使豆腐柴叶汁形成一种胶冻食品,试验结果表明:豆腐柴叶汁浓度为鲜叶比水(g/v)1∶6;发酵剂菌龄在24h;接种量为5%,发酵时间8~12h;蔗糖添加量为8%形成的叶汁胶冻,胶凝强度适中,酸甜可口。

3) gel strength

明胶冻力

The changing rules of effect factors of gel strength and quantity of gelatin are studied by orthogonal design.

利用正交实验的极差分析法,对提胶过程中影响明胶冻力和下胶量的因素进行了研究。

4) gel strength

胶冻强度

The gel strength of gelatin was determined by gel strength instrument.

本文用十二烷基硫酸钠聚丙烯酰胺凝胶电泳 (SDS PAGE)法 ,测定了明胶的α组份含量 ,用胶冻强度测定仪测定了它们的强度。

5) broth jelly

"(肉)冻,胶冻"

6) jelly goods

(胶冻)软糖

参考词条

水基植物胶冻胶成胶（冻胶化）作用富水胶冻炮泥壬苯醇醚胶冻芦荟胶冻干粉胶冻样芽孢杆菌胶冻熟醋浸鲱胶冻熟醋渍鲱硼/瓜尔胶冻胶压裂液羟丙基瓜胶冻胶压裂液植物胶冻胶压裂液底物的空间要求额前叶皮质

补充资料：冻胶(jelly)

【冻胶】(jelly)（1）“凝胶”的俗称。（2）*凝胶的一种。指含有较多液相的凝聚分散系统。含液量最多可达99.5。例如，明胶冻胶可含水95-99，取出容器后仍能保持原状并具有弹性，加热后可转变为溶胶。

说明：补充资料仅用于学习参考，请勿用于其它任何用途。

首页 \| 翻译 \| 影视 \| 论坛 \| 索引果胶冻橡胶冻胶冻球模型凝胶-冻干法胶冻状（鱼）肉明胶胶冻粉

1) gel bait 胶冻毒饵 1. Results;The Ivermectin gel bait can be used on cockroach control with the secondary transfer toxicity,the LT50,of adults by necrophagy was 5. 目的:通过实验观察伊维菌素胶冻毒饵继发传递灭蟑效果;方法:参照国内外有关灭蟑毒饵继发传递实验方法;结果:该毒饵可通过继发传递灭蟑,成虫食尸LT_(50)为5。 2) broth jelly of leaf extract 叶汁胶冻 1. The experiment result indicates: when the broth jelly of leaf extract is made under below conditions: concentration of leaf extract of fresh leaves to water is 1∶6;fermenting cell ages 24 hours;inoculums size 5%;fermenting time lasts for 8-12 hours and recruitment of sugar reaches 8%,the concreting intensity is just moderate and taste of the jelly is the best. 采用乳酸菌发酵糖产酸,使豆腐柴叶汁形成一种胶冻食品,试验结果表明:豆腐柴叶汁浓度为鲜叶比水(g/v)1∶6;发酵剂菌龄在24h;接种量为5%,发酵时间8~12h;蔗糖添加量为8%形成的叶汁胶冻,胶凝强度适中,酸甜可口。 3) gel strength 明胶冻力 1. The changing rules of effect factors of gel strength and quantity of gelatin are studied by orthogonal design. 利用正交实验的极差分析法,对提胶过程中影响明胶冻力和下胶量的因素进行了研究。 4) gel strength 胶冻强度 1. The gel strength of gelatin was determined by gel strength instrument. 本文用十二烷基硫酸钠聚丙烯酰胺凝胶电泳 (SDS PAGE)法 ,测定了明胶的α组份含量 ,用胶冻强度测定仪测定了它们的强度。 5) broth jelly "(肉)冻,胶冻" 6) jelly goods (胶冻)软糖参考词条水基植物胶冻胶成胶（冻胶化）作用富水胶冻炮泥壬苯醇醚胶冻芦荟胶冻干粉胶冻样芽孢杆菌胶冻熟醋浸鲱胶冻熟醋渍鲱硼/瓜尔胶冻胶压裂液羟丙基瓜胶冻胶压裂液植物胶冻胶压裂液底物的空间要求额前叶皮质补充资料：冻胶(jelly) 【冻胶】(jelly)（1）“凝胶”的俗称。（2）凝胶的一种。指含有较多液相的凝聚分散系统。含液量最多可达99.5。例如，明胶冻胶可含水95-99，取出容器后仍能保持原状并具有弹性，加热后可转变为溶胶。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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