1.
Upon the addition of a good starch indicator a blue solution results.
加入好的淀粉溶液指示剂，这时溶液变成兰色。
2.
Effect of hypertonic sodium chloride hydroxylethy starch 40 on perioperative T cell immune function
高渗氯化钠羟乙基淀粉溶液对围术期T淋巴细胞免疫功能的影响
3.
Test for Starch. A weak solution of iodine added to cold cooked starch gives an intense blue color.
淀粉试验：煮熟的淀粉加入徽量的碘溶液使之变成得非常蓝。
4.
Determination of Soluble Sugar Content of Potato Starch Deep-processing Waste Liquid
马铃薯淀粉深加工废液可溶性糖含量的测定
5.
Study on Solution Grafting Acrylic Acid onto Poly (lactic acid) and its Blending with Strach
聚乳酸溶液接枝丙烯酸及与淀粉共混研究
6.
A sediment or precipitate that has settled out of a solution.
沉淀溶液中不溶的、沉下的固体沉淀
7.
THE CHANGES OF SALIVARY AMYLASE AND LYSOZYME ACTIVITY IN OPERATION UNDER ACUPUNCTURE ANESTHESIA
针麻手术病人唾液淀粉酶和溶菌酶含量变化的研究
8.
EFFECT OF HIGH SPEED STIRRING ON THE PROPERTIES OF STARCH/PVA BLEND SOLUTION
高速搅拌对淀粉/聚乙烯醇共混物溶液成膜性能的影响
9.
Preparation of Magnesium Stabilized Zirconia Nanoparticles by Buffer Solution Precipitation
缓冲溶液沉淀法制备氧化镁稳定氧化锆纳米粉体
10.
Study on adsorption performance of cross-linked carboxymethyl corn starch on lead ions in aqueous solution
交联羧甲基玉米淀粉对水溶液中铅离子吸附性能的优化研究
11.
Synthesis,Properties and Characterization of PAA/St Semi-IPN Hydrogel Using Two-Steps Aqueous Polymerization
聚丙烯酸盐/淀粉半互穿网络水凝胶的两步水溶液合成及性能表征
12.
Starch-liquifying chemicals [ungluing agents]
液化淀粉制剂(去胶剂)
13.
an amylase secreted in saliva.
唾液中的一种淀粉酶。
14.
Amylose The water-soluble fraction of STARCH. It is an unbranched bolymer of glucose units.
直链淀粉：用热水溶解淀粉时，可以溶解的那部分淀粉，称为直链淀粉，它不分枝。
15.
Amylopectin The water-insoluble fraction of STARCHA. It is a branching polymer of glucose units.
支链淀粉：用热水溶解淀粉时，不溶解的那部分淀粉，称为支链淀粉，它具有许多分枝。
16.
The starch-digesting amylase produced by the pancreas and present in pancreatic juice.
胰淀粉酶胰产生的淀粉酶，存在于胰液中
17.
Whether this is due entirely to the solubilization and consequent improved digestion of the starch is not known.
这是否是完全由于溶液化作用和随后发生的改善过的淀粉的消化作用所致尚不清楚。
18.
Photometric Determination of Dissolved Oxygen in Water with the Reaction of Iodine and Starch
碘-淀粉光度法测定水中溶解氧含量