1) dry powder quality control products
干粉质控品
1.
Influence study of defrosting temperature on biochemistry dry powder quality control products detected results;
解冻温度对生化干粉质控品测定结果的影响研究
2.
Methods Dry powder quality control products which was stored at-20 ℃ after resolved was defrosted separately at(24±2)℃ for 5,30,60,90,120 minutes,respectively.
目的探讨解冻时间对复溶后冰格保存的生化干粉质控品测定结果的影响。
2) quality control dry power
质控干粉
1.
Objective The aim of the study was mainly to explore the influence of two thawing temperatures on the midvalue and abnormal values of Roche quality control dry power.
目的探讨临床常规生化检验中常用的质控干粉分装检测罗氏中值、病理值用不同温度解冻时对其检验结果的影响。
3) biochemical quality control dry powder
干粉生化质控物
1.
Objective After the biochemical quality control dry powder was dissolved,it was often cryopreservated at-20 ℃ for use afterwards to maintain its stability and save the cost.
目的干粉生化质控物复溶后,为保持其稳定性及节约成本的考虑,常分装后置-20℃冰冻保存,以备日后解冻使用。
4) Power-products
干粉产品
5) flour quality
面粉品质
1.
Effects of sowing time on seed traits and flour quality of spring wheat;
播期对春小麦籽粒性状和面粉品质的影响
2.
The effects of benzoyl peroxide on flour quality and its safety are discussed.
对过氧化苯甲酰给面粉品质带来的影响及其使用中的安全性进行了探讨,并对我国使用过氧化苯甲酰的现状进行了分析。
3.
Two winter wheat cultivars with different gluten strength were used to study the influence of moderate high temperature(average daily temperature lower than 32℃) during grain filling stages(15 days,20 days and 25 days after anthesis) on protein compositions,flour quality and noodle quality.
采用2个面筋强度不同的冬小麦品种为材料,在其籽粒灌浆的不同时期(开花后15天、20天和25天)进行适度高温?日平均温度<32℃,未达到热胁迫水平)处理,研究了不同处理条件下对小麦蛋白组分、面粉品质和面条加工品质的影响。
6) starch quality
淀粉品质
1.
Improving Rice Starch Quality Via Molecular Marker-Assisted Selection and Transformationin of Antisense Wx Gene;
分子标记辅助选择和转反义Wx基因改良稻米淀粉品质
2.
starch quality parameters and 10 protein quality parameters of 32 wheat cultivars were measured and their simple relationships were analyzed.
通过测定 32个小麦品种籽粒的 11个淀粉品质性状及 10个蛋白质品质性状 ,分析了各性状之间的简单相关关系。
3.
Meanwhile, it was found that significant differences exist in the contents of protein, amylose and amylopetin as well as starch quality of the same wheat under different plantin.
参照国内外研究结果综合鉴评认为 :在供试的小麦品种中 ,温 6 (稻茬 )、豫麦 4 7、郑农7号、豫麦 5 2、百农 6 4、周麦 12等具有适于制作优质面条的淀粉品质 ;同时观察到同一品种在不同种植条件下 ,其蛋白质含量、直链淀粉含量和淀粉品质有很大差异。
补充资料：可控性与非可控性投入
可控性与非可控性投入
可控性与非可控性投人可控性投入指学校和教育行政部门可以控制的教育资源投入。学校可以对教学负担、班级规模、课程教学单元的数量、每个教师承担的学科教学任务的平均量等可控性投入进行调节和平衡，以改进教学质量。教育行政部门可以对教师的专业准备程度、教学经验、培训要求、教师工资、设备供应、生活费用、图书馆藏书等投入进行选择，以调节教育的供给与需求。而非可控性投入指学校和教育行政部门不能控制的教育资源投入。如学生的种族、性别、年龄及家长的社会经济背景等无法控制的因素对教育有着不同程度的影响。教育部门不能控制学生家长的教育水平和收入状况，但应当推动教育机会平等的社会经济环境的实现。
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