1) α-amino radical
α-氨基自由基
2) α-Hydroxyl ethyl peroxyl radical
α-羟乙基过氧自由基
3) free amino groups of protein
蛋白质自由氨基
4) α-amino acid
α-氨基酸
1.
Analysis of α-amino acid Content in Beer;
啤酒中α-氨基酸含量的分析
2.
Eleven 5-substituted-2-thiohydantoin derivatives were synthesized by a two-step reaction of ammonium thiocyanate with α-amino acids under microwave irradiation.
微波辐射下,由硫氰酸铵与α-氨基酸通过两步反应合成了11种5-取代-2-硫代海因衍生物,并用1HNMR,IR和元素分析确证了中间产物和终产物的结构。
3.
Triphenyltin salts of N-(5-chlorosalicylidene)-α-amino acid 1～6 were synthesized by the reaction of triphenyltin chloride with in situ formed Schiff base, potassium salt of N-(5-chlorosalicylidene)-α-amino acid, and characterized by means of elemental analysis, IR and NMR spectra.
利用三苯基氯化锡和现场生成的5-氯水杨醛缩-α-氨基酸钾反应合成了6种三苯基锡N-(5-氯亚水杨基)-α-氨基酸酯1～6,通过元素分析、IR和NMR对其结构进行了表征。
5) α-amino nitrogen
α-氨基氮
1.
The conditions of extraction was screened with the content of α-amino nitrogen as marker by one-factor experiment and orthogonal experiment designed.
采用纤维素酶和木瓜蛋白酶的双酶水解技术对茶树菇进行水解,以α-氨基氮含量为指标,通过正交实验确定了最适水解条件为:纤维素酶∶木瓜蛋白酶(0。
2.
Cell protein was hydrolyzed if brewing yeast autolyzed,and the compositions of hydrolysate such as α-amino nitrogen,amino acids and total nitrogen were different with the different type of yeast,but the rate of non-α-amino nitrogen to α-amino nitrogen in the autolysates was from 2.
啤酒酵母自溶伴随蛋白质水解,不同类型的啤酒酵母自溶产物中与蛋白质相关的α-氨基氮、氨基酸与总氮含量各不相同,其自溶产物中△非α型氨基氮/△α-氨基氮的比值在2。
3.
The enzymatic hydrolysis process of cellulose and papain for cap and stipe of Lentinula edodes was studied with the contents of α-amino nitrogen and polysaccharide as marker by means of single factor experiment and orthogonal tests.
以α-氨基氮和多糖含量为指标,通过单因素试验和正交试验探讨了纤维素酶、木瓜蛋白酶水解香菇菌柄、菌盖的工艺条件。
6) α-amino-nitrogen
α-氨基氮
1.
The α-amino-nitrogen in wort is a key factor influencing the beer quality and the contents of high-class alcohols and diacetyl.
麦汁中α-氨基氮是影响啤酒中高级醇、双乙酰的浓度和啤酒质量的关键因素。
2.
The α-amino-nitrogen in wort is the key influencing factor to the beer quality and the contents of higher alcohols and diacetyl.
麦汁中α-氨基氮是影响啤酒中高级醇、双乙酰质量浓度和啤酒质量的关键因素。
3.
And analyzed the malt quality which are α-amino-nitrogen、extraction and diastatic power .
本研究利用不同浓度的KCr(SO4)2处理大麦制备富铬麦芽,对麦芽中的总铬和有机铬含量进行了测定,并对麦芽品质指标α-氨基氮、无水浸出率和糖化力进行了分析,研究结果表明:不同KCr(SO4)2处理浓度对麦芽中有机铬形成及其麦芽主要品质指标存在不同的影响,当处理浓度为250mg·kg-1时麦芽中总铬含量最大为11。
补充资料：α,α-双[4-(二乙基氨基)-苯基]-4-(乙基氨基)-1-萘甲醇
CAS: 1325-86-6
分子式:C33H41N3O
中文名称: α,α-双[4-(二乙基氨基)-苯基]-4-(乙基氨基)-1-萘甲醇；溶剂蓝5
英文名称: .alpha., .alpha.-bis[4-(diethylamino)phenyl]-4-(ethylamino)-1-Naphthalenemethanol
alpha, alpha-bis[4-(diethylamino)phenyl]-4-(ethylamino)-1-naphthalenemethano
solvent blue 5
分子式:C33H41N3O
中文名称: α,α-双[4-(二乙基氨基)-苯基]-4-(乙基氨基)-1-萘甲醇；溶剂蓝5
英文名称: .alpha., .alpha.-bis[4-(diethylamino)phenyl]-4-(ethylamino)-1-Naphthalenemethanol
alpha, alpha-bis[4-(diethylamino)phenyl]-4-(ethylamino)-1-naphthalenemethano
solvent blue 5
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条