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extraction time中文是什么意思

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  • Microwave extraction can shorten extraction time , increase extraction yield , but energy consumption and product cost are high
    微波萃取法可縮短萃取時間,提高提取率,但耗能大,成本高。
  • With the increase of extraction time , the amount of cufemnzn adsorbed by imported anion resin membrane increased
    用dtpa飽和的進口陰離子樹脂膜吸附的銅鐵錳鋅含量隨吸附時間的延長而增加。
  • 5 . with the increase of extraction time and p and k concentration in solution , the p and k adsorbed by resin membrane increased significantly
    隨著吸附時間的延長和溶液磷鉀含量的增加,被國產(chǎn)和進口樹脂膜吸附的磷鉀量明顯增加。
  • The greatest activity could be obtained on the condition of 8 % salt concentration , 1 : 20 ratio of abomasums and butter , 30w / cm2 supersonic strength and 40min extraction time
    在食鹽濃度8 ,皺胃與提取液比例1 : 15時,用30w cm2超聲強度提取40min ,可獲得最大的凝乳活性。
  • 1 . within a short - term ( 2h ) of extraction , the p extracted by resin membrane increased quickly with extraction time , the k extracted by resin membrane increased slowly
    在較短的提取時間( 2h )內(nèi),隨著提取時間的延長,樹脂膜提取的土壤磷量明顯增加,而提取的土壤鉀量增加較慢。
  • And the results showed that the supersonic extraction could shorten the extraction time greatly , which could have the same effect for 40min as the traditional way of 48h
    本實驗還對超聲波在羔羊凝乳酶提取中的應(yīng)用進行探討,結(jié)果表明,超聲提取可大大縮短提取時間,超聲提取40min可達到傳統(tǒng)方法48h的提取效果。
  • Within a long - term ( 24h ) of extraction , the amount of ca and mg extracted by imported resin membrane from u . k . increased significantly and that of k decreased with extraction time
    在較長的提取時間( 24h )內(nèi),隨著提取時間的延長,從英國進口的樹脂膜(簡稱進口膜,下同)提取的土壤鈣鎂量顯著增加,而提取的鉀量反而顯著減少。
  • As the kid chymosin was extracted by the traditional way and the buffering way at different ph values , its activity mainly depended on the salt concentration , extraction time and temperature , the ratio of buffer and abomasums and extraction times
    用傳統(tǒng)方法和不同ph緩沖液方法提取羔羊凝乳酶時,食鹽濃度、提取時間、提取溫度、提取液與皺胃比例、提取次數(shù)對凝乳活性有重要的影響。
  • The extraction technology of carotenoid from arctium lappa l is under study in this paper , and the effects of factors like extraction temperature , extraction times , granularity of burdock dusts , and solid - liquid ratio on the extraction rate of carotenoid are examined through single factor and orthogonal experiment
    摘要考察了牛蒡中類胡蘿卜素的提取工藝,并通過單因素實驗和正交試驗研究了提取溫度、提取次數(shù)、物料粉碎粒度、料液比等因素對類胡蘿卜素提取率的影響。
  • The results were as follows : leaching solution by hot water extraction was date in color and had mellow date aroma and the highest fusel oil content but strong bitter taste ; leaching solution by pectinase enzymolysis had the highest reducing sugar content easy for fermentation but excessively high methanol content in fermenting wine ; leaching solution by microwave extraction had the shortest extraction time and fermentation time and the highest ethyl acetate content in wine and the produced wine had special aroma
    結(jié)果表明, 90熱水浸提,浸提液發(fā)酵酒顏色呈棗紅色,雜油醇含量最高,有濃郁棗香,但苦味重;果膠酶酶解浸提,浸提液還原糖含量最高,利于發(fā)酵,但發(fā)酵酒的甲醇含量過高;微波強化浸提,浸提時間和發(fā)酵時間最短,所得棗酒的乙酸乙酯含量最高,且有特殊香味。
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