1) common corundum
普通刚玉
2) Common maize
普通玉米
1.
The differences both in formation of grain quality and activity of relative enzymes between high-oil maize(HE-2) and common maize(Xundan 20) were studied during filling-maturing stage under field conditions.
在大田条件下,研究了高油玉米(HE-2)和普通玉米(浚单20号)子粒品质形成及相关酶活性的差异。
2.
Ten common maize inbred lines from different heterotic groups were crossed with each other by a 10×10 complete diallel cross design.
以10个普通玉米自交系为亲本,按照10×10完全双列杂交设计配制组合,对其10个亲本及90个F1当代子粒蛋白质含量进行分析,结果表明,不同自交系及其杂交当代各自之间子粒蛋白质含量存在极显著差异,自交系1,2,3子粒蛋白质含量高,均达140。
3.
Both yield and quality of common maize grains are improved by crossing high oil maize as male parent and common maize as female parent due to maize heterosis and xenia.
本文利用高油玉米的花粉直感效应及与普通玉米杂交的杂种优势效应，通过高油玉米与普通玉米杂交改善普通玉米的产量和品质。
3) Common corn
普通玉米
1.
Comparison of potassium absorption, yield and quality between high-oil and common corn affected by potassium application;
施钾对高油玉米和普通玉米吸钾特性及子粒产量和品质的影响
2.
Comparison of nitrogen absorption, yield and quality between high-starch and common corn as affected by nitrogen application;
氮肥用量对高淀粉玉米和普通玉米吸氮特性及产量和品质的影响
3.
Hybrids of the hybrid strain GY115 of high oil corn as the male parent with five common corns as the female were selected through field trial designed with random block.
用高油玉米杂交种高油115为父本,与5个普通玉米杂交种进行杂交,研究了杂交当代籽粒的千粒重、胚重比和胚体积比。
4) Normal corn
普通玉米
1.
Combining ability and cluster analysis of popcorn with normal corn inbreds belonging to different heterotic groups;
爆裂玉米自交系与不同优势类群普通玉米自交系的配合力及聚类分析
2.
Study on the expansion characteristics of the derived lines from popcorn × normal corn crosses;
爆裂玉米与普通玉米杂交后代选系的膨爆特性研究
3.
The F2,BC1 and BC2 generations of 20 normal corn×popcorn crosses made from 5 normal corn inbreds and 4 popcorn lines were made.
利用4个爆裂玉米自交系和5个分属于不同优势类群的普通玉米自交系杂交组配的20个普×爆组合的F2,BC1和BC23个世代材料,分析了不同组合各世代的性状表现、分离范围、回交效果。
5) common chalcedony
普通玉髓
6) Normal corn(Zea mays L. Indentata Sturt)
普通型玉米
补充资料：普通玉米粉面包
(1)取1公斤中等质量的玉米粉，1公布标准粉，取适量的温水和好，揉成软面团，将揉好的面团放在温暖处备用。
(2)再用热水将1.5公斤玉米面烫好，和匀，冷却至微温后，与前面揉好的面团揉合在一起。再将余下的1.5公斤标准粉，300克鲜红薯(或马铃薯)丝，适量的盐，逐渐揉入面团内，揉到面团不再沾面板时为揉好。
(3)将面团切成若干个面包形，放入面包模具内，将模具放在高温度处发酵。当面团发酵而体积膨胀2倍时，移入烤炉，在170～190℃下烘烤10～12分钟(根据温度掌握)即成。
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