1) Solen gracilis
细长竹蛏
1.
The isozymes (alcohol dehydrogenase,malate dehydrogenase,malic enzyme,isocitrate dehydrogenase,superoxide dismutase) from five different tissues(gill,digestive gland,mantle,foot muscle,water pipe) of Sinonovaculaconstricta, Solen gracilis and Solen strictus were analyzed by vertical polyacrylamide gel electrophoresis.
通过对竹蛏科的缢蛏、细长竹蛏、长竹蛏5种组织(鳃、消化腺、外套膜、足、水管)聚丙烯酰氨垂直板状不连续电泳,研究了醇脱氢酶、苹果酸同工酶、苹果酸脱氢酶、超氧化物歧化酶、异柠檬酸脱氢酶等5种同工酶酶谱。
2) Solen gouldii
长竹蛏
1.
Nutritious Composition Analysis of Solen gouldii Muscle;
长竹蛏肉营养成分的分析
2.
In August 1991, in the tidal zone of Old River mouth, Da Ja Wa, a large number of Solen gouldii and Mactra veneriformis died, which was caused by metacercaria of Acanthoparyphium sp.
1991年8月在大家洼老河口滩面上,长竹蛏(Solen gouldii)、四角蛤蜊(Mactra veneriformis)大批死亡,中潮区以上死亡率达100％,最大感染强度一个病贝寄生364个胞囊。
3) Solen strictus
长竹蛏
1.
Study on meat condition of Solen strictus in shrimp pond;
虾池长竹蛏肥满度的研究
2.
Primary study on artificial rearing of Solen strictus;
长竹蛏人工育苗技术的初步研究
3.
A study was made in 1990-1993 of the meat condition of the natural Solen strictus in Zhifu Bay.
本文以1990－1993年烟台芝罘湾自然生长的长竹蛏为材料，对其船满度进行了研究。
4) Solen grandis
大竹蛏
1.
The Study on the Compositions of Amino Acid s in Soft Part of Solen grandis;
大竹蛏软体部分的氨基酸组成分析
2.
Influence of Salinity on the Survival of Solen grandis;
不同盐度对大竹蛏存活的影响
3.
The influence of different environmental factors on the growth and survival rate of juvenile of bamboo clam Solen grandis;
环境因子对大竹蛏稚贝生长及存活的影响
6) Solen grandis Dunker
大竹蛏
1.
Study on the Reproduction of Solen grandis Dunker;
大竹蛏人工繁殖技术研究
2.
The karyotypes of three species of marine Veneroida molluscs, Solen grandis Dunker, Saxidomus purpuratus Sowerby and Mactra chinensis Philippi were studied by using the adult gill tissues.
以大竹蛏、紫石房蛤和中国蛤蜊的鳃组织为材料,经注射植物血球凝集素和秋水仙素处理,低渗作用后,采用滴片法和压片法制片,对3种贝的核型进行了研究。
补充资料：竹蛏沙参汤
竹蛏沙参汤
主料：竹蛏
辅料：沙参、火腿、山药、莴笋、山药、木耳、蛋皮、小馄饨、姜丝
调料：盐、胡椒粉、料酒、鸡粉、香油
烹制方法：
1、将干竹蛏和沙参用水泡一个小时，再用开水煮4个小时备用；
2、将山药、莴笋切成条过水焯一下取出，坐锅点火倒油，下姜丝爆香，加入火腿丝、竹蛏、沙参翻炒，加料酒、鸡粉、盐，倒入高汤，放入山药、莴笋煮开后放入小馄饨、木耳、蛋皮煮熟即可；
3、取一碗，放入少许胡椒粉、香油，将煮好的汤倒入碗中搅匀即可。
特点：鲜味醇厚，营养丰富。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。