| 1. | Method for determination of total acid in chinese spirits
白酒中总酸的试验方法 |
| 2. | Method for determination of total acid in foods
食品中总酸的测定方法 |
| 3. | Method for determination of totalacid in foods
食品中总酸的测定方法 |
| 4. | Test method for total acid acceptance of halogenated organic solvents nonreflux methods
卤化有机溶剂总酸容量测定方法 |
| 5. | Standard test method for total acid acceptance of halogenated organic solvents nonreflux methods
卤化有机溶剂总酸容纳性的标准试验方法 |
| 6. | The results show that the grape resources have diversity in shape and average weight of bunch and berry , total sugar content , total acid content , color of skin , firmness of flesh , particular flavor
结果表明，在葡萄果穗形状、果穗大小、果粒形状、果粒大小、果粒重量、可溶性总糖含量、总酸含量、果实颜色、果肉硬度和香味等方面均存在丰富的遗传多样性。 |
| 7. | Xifeng liquor production techniques were innovated as follows : application of high - temperature starter - making ; wheat , barley and pea used as raw materials to produce new xifeng daqu by tread operation ; pits fermentation period prolonged to increase evidently the contents of total acids and total esters in newly - produced liquor
摘要对西凤酒工艺进行技术改进，采用高温制曲，以大麦、小麦、豌豆为原料踩制新凤型曲，延长窖池发酵周期，使新产酒总酸、总酯明显提高。 |
| 8. | Common test methods for insulating and sheathing materials of electric cables - part 5 : methods specific to filling compounds - section 1 : drop point - separation of oil - lower temperature brittleness - total acid number - absence of corrosive components - permittivity at 23 centigrade degrees - d . c . resistivity at 23 centigrade degrees and 100 centigrade degrees
电缆绝缘和铠装材料的通用试验方法.第5部分:填充复合物的专用方法.第1节:滴点.油分离.较低温脆性.总酸数值.不腐蚀组分. 23下的电容率. 23和100下的直流电阻率 |
| 9. | 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） 。 |
