saccharified

英

美

v. 使糖化( saccharify的过去式和过去分词 )

双语例句

• To increase quality of product and productivity and enhance the systematic stability, the strategy for application of Mitsubishi company's PLC to the out trough system of saccharified winch spool was proposed, and the bus control system based at Device Net was designed.
  以提高产品质量和生产效率，增强系统稳定性为目的，提出了将日本三菱公司的PLC应用于糖化绞笼出槽系统中的观点，并设计了基于DeviceNet总线的控制系统。
• Low DE value and high viscosity saccharified liquid was not benefit for increasing maltose content, the lanter and refine of the saccharified liquid.
  DE值过低，糖化液的粘度较高，不利于麦芽糖的获得和糖化液的过滤及精制；
• Saccharified Thermoresponsive Modification of Polystyrene and Its Effect on Cell Behavior
  聚苯乙烯细胞培养板表面的糖化温敏修饰及其对细胞行为的影响
• The results show that the optimun strain, carrier and multiplication media are Saccharomyces 1300, calcium alginate gel and saccharified liquid of dried sweet potato respectively.
  研究结果表明：固定化菌株以南阳五号酵母（Saccharomyces1300）、载体以海藻酸钙、增殖培养基以薯干糖化液为佳；
• Protease especially neutral protease saccharified either individually or together with acid protease and papain, showed great superiority on lowering the protein-turbidity and improving the no-biological stability of wort.
  蛋白酶尤其是中性蛋白酶无论是单独糖化或与木瓜蛋白酶、酸性蛋白酶合并糖化实验，对降低麦汁中的蛋白质类浑浊，提高麦汁的非生物稳定性显示出了极大的优越性。
• Research result indicated the use of liquified enzyme and saccharified enzyme were 0.6 g+ 0.6 g;
  试验结果表明：在发酵中使用糖化酶+液化酶06g+06g；
• Using saccharified bran as raw material, Monascus bran was prepared by fermentation of Monascus sp.M-1 in the box. The chromatic value of the Monascus bran was 372 U/ g, which was 74% chromatic value of the red koji from second-class red kojic rice.
  再利用红曲霉M-1菌株为生产菌，糖化麸皮为原料，采用曲盒发酵工艺制备红曲麸，红曲麸的红曲色素色价达到了372U/g，为二级红曲米红曲色素色价的74%。
• Effect of buffer capacity of saccharified wort on the yield of higher alcohols in beer brewing
  麦汁缓冲性能对啤酒酵母高级醇生成量的影响
• Has saccharified, very quickly had forgotten is sweet, but the liquor, the spicy person can swallow very for a long time also remembered!
  糖化了，很快就忘记了甜，但是酒，辣的人会在咽下很久还记得！这就像是生活的平淡与沧桑。
• Dry weight percent, soluble sugar content during store saccharified speed, total starch contend, amylose contend, amylopectin contend and get consistency differgreeter.
  不同品种的切干率、可溶性糖含量、贮藏期间的糖化速度、总淀粉含量、直链支链淀粉含量和胶稠度有较大的差异；