1) method of reducing sugar
还原糖法
1.
In comparison with the method of reducing sugar the cellulase hydrolysis rate by weight difference method was increased overall.
实验设计了以砂芯坩锅为反应器,建立了用差重方式进行纤维素酶水解率的测定新方法,与常规方法测定还原糖方法计算纤维素酶水解率进行了比较研究,差重法比还原糖法的酶水解率普遍高,避免了产物复杂而使还原糖法计算酶水解率偏低的现象。
2) method of glucose reduction
葡萄糖还原法
1.
The cuprous oxide powder prepared by the method of glucose reduction,the influences of the mol proportion of glucose and bluestone,the reaction time,the reaction temperature,the stirring intensity and pH on the granularity of Cu2O were studied,then the best reaction condition of preparing Cu2O was obtained.
本文采用葡萄糖还原法制备超细Cu2O粉末,考察了葡萄糖和硫酸铜摩尔配比、反应时间、反应温度、搅拌强度、pH值对样品Cu2O粒度的影响,确定了工艺条件,在此条件下制备纳米Cu2O。
3) production of reducing sugar
还原糖量
1.
The different strains of Aspergillus are separated from distiller's yeasts from different areas,under the same condition,after comparing the speed of saccharification,the production of reducing sugar and the production of strain,we select the best one to brew wine.
试验从不同地区的黄酒酒饼中分离出不同的曲霉菌株;在相同条件下,对其糖化速率、还原糖量和菌株生成量三方面进行比较,从中选取优良的菌株进行酿酒。
4) reducing sugar
还原糖
1.
Effect of different treatments on reducing sugar content in apple pomace;
不同预处理对苹果渣还原糖含量的影响
2.
The rapid determination of reducing sugar in the proceeding of prepared Rhizoma Rehmannia;
熟地黄炮制过程中还原糖的快速测定
3.
Effects of drying methods on changes of Vc,reducing sugar and total acidity in Chinese jujube;
干制方式对红枣Vc、还原糖和总酸变化的影响
5) reduced sugar
还原糖
1.
Evaluation of uncertainty in measurement on the content of reduced sugar in foods;
食品中还原糖含量测量的不确定度评估
2.
The influence of laying-aside time of tabacco sample on determination of reduced sugar by continuous flow method;
样品放置时间对连续流动法测定烟草还原糖结果的影响
3.
Objective To optimize the measurement conditions of reduced sugar determined by a 3,5-dinitrosalicylic acid assay.
结论改良后的3,5-二硝基水杨酸比色法测定还原糖的结果更高效、准确和稳定。
6) Reducing sugars
还原糖
1.
Basic Research on Large Scale Liquid Adsorption Chromatography Separating Sugar and Reducing Sugars;
吸附色谱分离蔗糖还原糖过程基础研究
2.
Study on production of reducing sugars from bagasse by penicillium sp.L8
青霉菌L8降解蔗渣产还原糖的发酵
3.
The quantitative vis—spectrophotometric determination of reducing sugars was reviewed.
介绍了利用可见分光光度法测定还原糖的几种新方法,如MBTH、甲胺法,以及一些经典方法如DNS法、铁氰化物法、BCA法的改进情况。
补充资料：非还原糖
分子式：
CAS号：
性质：不能还原费林试剂或托伦斯试剂的糖。蔗糖是非还原糖。多糖的还原链末端反应性极差，实际上也是非还原糖。单糖、双糖或寡糖在与苷元生成糖苷后，也成为非还原糖。
CAS号：
性质：不能还原费林试剂或托伦斯试剂的糖。蔗糖是非还原糖。多糖的还原链末端反应性极差，实际上也是非还原糖。单糖、双糖或寡糖在与苷元生成糖苷后，也成为非还原糖。
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