Chinese translation for "乳酸乙酯"
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- ethyl lactate
Related Translations:
乳酸钙: calcii lactascalcium lactate white powdercalciumlactatel-calcium lactate 乳酸酸中毒: lactate acidosislactic acidosis 乳酸链球菌: lactic streptococcistreptococcus acidi lactici
- Example Sentences:
| 1. | Food additive - ethyl lactate
食品添加剂乳酸乙酯 | | 2. | The study on the kinetics of the enzyme showed that the enzymatic reaction with lactic acetate as the substrate accorded with the michaelis - menten equation . it michaelis constant km was 5 . 77 , and the maximum velocity was 0 . 45 u mol / l min
酶动力学研究表明：该酯酶在以乳酸乙酯为底物的酶促反应符合米氏方程，米氏常数为km ： 5 . 77 ，最大反应速度vmax为： 0 . 45 mol l ? min 。 | | 3. | In this paper , a strain was selected with high esterase activity . its characteristics of production and enzymology and separation of l - lactic acid were investigated . through primary screening and rescreening , a fungus , f - 16 , with high esterase activity was selected
本文选育出了高活性酯酶产生菌株并对该菌体的产酶性质、酶学特性及酶对乳酸乙酯的手性拆分后产物分离作了一定的研究。 | | 4. | Tests were carried out to examine the substrate characteristics of the esterase and the results showed that the esterase could hydrolyze not only lactic acetate , triacetin , and so on , with low molecular weight , but also the esters with high molecular weight
酯酶的底物特异性试验的结果看出，该酯酶不但能分解乳酸乙酯、三乙酸甘油酯等低分子量的酯，也能水解多碳链酯，所以含有脂肪酶的性质。 | | 5. | In order to separate the l - lactic acid and lactic acetate , the adsorption chromatography was utilized besides the extraction with ethyl ether . the operation conditions for resin a was initial 15 % lactic acid , ph 6 . 5 , temperature 30 , flow velocity 2 . 28 ml / min taking the condition of optimal enzymatic reaction , the amount of adsorption and natural hydrolyzation of lactic acetate into account
综合考虑酯酶的最适反应条件、树脂吸附量和乳酸乙酯的自发水解情况，确定酶解底物乳酸乙酯浓度为15 ，上柱条件为； ph值为6 . 5 ，温度为30 ，流速为2 . 28ml min 。 | | 6. | The application experiment of aroma - producing active dry yeast in vinegar production demonstrated that the sensory quality , total acids content and total esters content of experimental samples were better or higher than that of contrast samples ; the flavoring compositions quantity , content and species in experimental samples were higher or more than that in contrast samples ( especially ethyl acetate content and ethyl lactate content increased by 0 . 99 % and 1 . 22 % respectively ) ; the use of dry yeast could increase flavoring compositions content in vinegar , better vinegar aroma , and improve vinegar quality ; and the optimum use level of dry yeast was 0 . 2 % ( for main grains )
摘要生香活性干酵母的食醋生产应用试验表明，试验样的感官质量及其总酸、总酯含量均比对照样有所提高；试验样（蒸馏液）香气成分的数量、含量和种类均比对照样（蒸馏液）多，尤其乙酸乙酯、乳酸乙酯的含量分别提高0 . 99 %和1 . 22 % ；应用生香活性干酵母可提高食醋中香气成分的含量，改善了食醋香气，提高了食醋质量；生香活性干酵母的适宜用量为0 . 2 % （对主粮） 。 |
- Similar Words：
- "乳酸氧化脱羧酶" Chinese translation, "乳酸依沙吖啶" Chinese translation, "乳酸依沙吖啶,乳酸利凡诺,消毒防腐药" Chinese translation, "乳酸乙烯" Chinese translation, "乳酸乙氧基苯胺" Chinese translation, "乳酸异丙酯" Chinese translation, "乳酸异硬脂酸酯" Chinese translation, "乳酸异质发酵" Chinese translation, "乳酸银" Chinese translation, "乳酸硬脂酸钙" Chinese translation
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