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reducing oxidation造句

"reducing oxidation"是什么意思   

例句與造句

  1. You should instead consume fewer calories, which reduces oxidation damage.
  2. This reduces oxidation and agitation of the wine.
  3. The findings are similar to studies that show tea and red wine also reduce oxidation.
  4. :: Lubricants for internal combustion engines contain additives to reduce oxidation and improve lubrication.
  5. The tap utilised by bag-in-box packaging greatly reduces oxidation of the wine during dispensing.
  6. It's difficult to find reducing oxidation in a sentence. 用reducing oxidation造句挺難的
  7. -- Laboratory studies have shown that cranberry extract reduces oxidation of LDL-cholesterol-- so-called bad cholesterol
  8. Several off-the-shelf treatments known to reduce oxidation and inflammation are being explored for preventing Alzheimer's.
  9. The pot on the machine was usually left on overnight during the week, with some flux added to the pot to reduce oxidation.
  10. It is now possible with newer equipment to use a blanket of inert gas such as nitrogen or carbon dioxide over the olive paste, which greatly reduces oxidation.
  11. Copper wires in a cable may be bare or they may be plated to reduce oxidation with a thin layer of another metal, most often tin but sometimes gold or silver.
  12. :: Here I assumed that the purpose was to reduce oxidation of the rubber ( from within, obviously, we can't do anything about the outside but helping where you can is better than nothing ) . & mdash; Tamfang 16 : 12, 14 June 2007 ( UTC)
  13. The book suggests using a food processor to mix the dough, not as a timesaver so much as a means of controlling temperature, reducing oxidation and producing a better loaf, thus putting a technological spin on an ancient craft . I used some of the Silverton starter I had on hand to make the peasant loaf, with excellent results.
  14. Nitrite further breaks down in the meat into nitric oxide ( NO ), which then binds to the iron atom in the center of myoglobin's heme group, reducing oxidation and causing a reddish-brown color ( nitrosomyoglobin ) when raw, and the characteristic cooked-ham pink color ( nitrosohemochrome or nitrosyl-heme ) when cooked.

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