種的多樣性的英文

發(fā)音:

英文翻譯
造句

species diversity

種 species
的 4次方是 The fourth power of 2 i ...
多樣性 variety; variousness
質(zhì)的多樣性 qualitative diversity
表型的多樣性 phenotypic diversity
生物的多樣性 diversity of organism
英語(yǔ)的多樣性 varieties of english
表現(xiàn)上的多樣性 astonishing variety in presentment
公民社會(huì)的多樣性 diversity within civil society
酶的多樣性,酶多型 enzyme multiplicity
維護(hù)生物的多樣性 conservation of biological diversity
維護(hù)遺傳的多樣性 conservation of genetical diversity
質(zhì)的多樣性，量變的 qualitative diversity
酶反饋抑制的多樣性 enzyme multiplicity feed back inhibition
多樣化；多樣性 diversity
多種多樣，多樣性 multiplicity
變化，多樣性 variety
表型多樣性 phenotypic diversity
差異，多樣性 diversity
多樣性，變化，種類(lèi) variety
多樣性，豐富性 diversity
多樣性，品種 variety
多樣性；多重性 multipiiclty
多樣性；種類(lèi) varety; variety
多樣性導(dǎo)向 diversity focus

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例句與用法

Yellow rice wine is produced with grains as raw materials by combined action of multiple microbes including mildew , yeast and bacteria etc . and its characteristics as follows : 1 . multiplicity of raw materials and wine types
摘要黃酒是用谷物為原料，應(yīng)用霉菌、酵母和細(xì)菌等多種微生物共同作用生產(chǎn)的一種釀造酒，其特點(diǎn)： 1 .原料和酒種的多樣性：釀酒原料因地而異，酒種有小曲酒、麥曲酒、紅曲酒、黍米黃酒、玉米黃酒、青稞黃酒等。
By studying the birds composition , quantity , species diversity and evenness , consumer biomass of community ; feeding niche , gathering and encountering probability of birds , we illustrate the characteristics of mountainous secondary forests wintering birds community in temperate zone in northeast china , and the changing trends and the relation with environments of birds community for 12 years fore - and - aft
通過(guò)對(duì)群落內(nèi)鳥(niǎo)類(lèi)組成及數(shù)量、種的多樣性和均勻性及消費(fèi)生物量、鳥(niǎo)類(lèi)的取食生態(tài)位，鳥(niǎo)類(lèi)的集群及種間相遇幾率等方面的研究，基本闡明了溫帶環(huán)境中我國(guó)北方山地次生闊葉林冬季鳥(niǎo)類(lèi)群落結(jié)構(gòu)的特點(diǎn)，以及12年前后其鳥(niǎo)類(lèi)群落結(jié)構(gòu)的變化趨勢(shì)、與環(huán)境變化的關(guān)系等。
The brewing characteristics of shaoxing wine were presented in the following eleven aspects : the uniqueness of adjunct materials and the variety of different wine , the treatment of soaking rice at low temperature for a long time , the variety of fermentation state , the characteristics of rice wine broth , the variety and complexity of microorganisms , the uniqueness of inoculation and strain preservation , the process of mixed fermentation of yeast and lactic acid bacteria ( e . g . the concurrence of saccharification , yeast fermentation and lactic fermentation ) , the over - mixing of different liquors , the high sterilization temperature , and the storage of produced wine
摘要該文從11個(gè)方面論述了紹興黃酒的釀造特點(diǎn)，即配料的特殊性和酒種的多樣性；低溫長(zhǎng)時(shí)間浸米；發(fā)酵狀態(tài)的多樣性；黃酒醪的發(fā)酵特點(diǎn)；微生物的多樣性，復(fù)雜性；接種方式獨(dú)特；菌種保存方法獨(dú)特；酵母與乳酸桿菌協(xié)同作用的混合發(fā)酵并行的過(guò)程（即邊糖化、邊酵母發(fā)酵、邊乳酸發(fā)酵同時(shí)進(jìn)行的三邊發(fā)酵）；酒液勾兌；較高的滅菌溫度；成品酒的貯存。