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1)  shaken flasks leaching
摇瓶浸出
1.
Studies on shaken flasks leaching experiment were conducted for chalcopyrite from certain copper sulphide ore in Guangdong by using the mixed bacteria of Acidithiobacillus ferrooxidans and Acidithiobacillus thiooxidans from Dabaoshan(DB).
t)的混合菌对广东某硫化铜矿的黄铜矿进行摇瓶浸出试验研究。
2)  shake flask
摇瓶
1.
Fermentation process and engineering parameters obtained from bacillus thuingiensis shake flask;
苏云金杆菌摇瓶发酵工艺与工程参数
2.
The biotransformation of adenosine to ATP using immobilized saccharamyces cerivisae in multifunctional shake flask of Y Z type was studied and the process parameter curves were obtained.
在Y-Z型多功能摇瓶中由固定化啤酒酵母将腺苷转化成ATP,得到一组过程参数曲线;以摇瓶转化过程中的CO2释放率(CER)-转化时间曲线为参照曲线,在液流循环式固定化啤酒酵母流化床反应器中进行放大试验。
3.
cerevisiaeobtaining by sampling from specially designed shake flask in the course of fermentation werecomparied with only analysis these parametes in the end of fermentation,throungh comparison andanalysis,the sampling analysis method was proved reliable.
通过特制摇瓶进行采样分析,以啤酒酵母为研究对象,分析了中间采样与发酵最终结果所测发酵目的产物量、糖耗等的异同,验证了采样方法的可行性。
3)  flask [英][flɑ:sk]  [美][flæsk]
摇瓶
1.
A Y Z type multi function shaking flask and its on line measurement system especially designed of the parameters are introduced for the basic research of flask fermentation.
使用Y-Z型多功能摇瓶及在线参数检测系统,可在线同时检测摄氧率(OUR)、二氧化碳释放率(CER)、呼吸商(RQ)、溶解氧(DO)、体积氧传递系数(KLa)等摇瓶发酵过程的工程参数,并能实现在位接种、取样、补料等操作,为摇瓶发酵的基础研究提供了一种方便的实验仪器系统。
4)  shake-flask method
摇瓶法
1.
In order to investigate the effects of pH value of water phase on the octanol/water partition coefficient of benzoic acid derivatives,the shake-flask method was used to determine the octanol/water partition coefficient of benzoic acid,o-chloro-benzoic acid,m-nitro-benzoic acid and p-methyl-benzoic acid at different pH value of water phase.
为了考察水相的pH值对该类化合物正辛醇/水分配系数的影响,采用摇瓶法测定了苯甲酸、邻氯基苯甲酸、间硝基苯甲酸和对甲基苯甲酸在不同pH值下的正辛醇/水分配系数,测定结果表明,4种化合物的正辛醇/水分配系数随pH值的升高而降低,且pH值在3~5范围内变化显著。
5)  flask fermentation
摇瓶发酵
1.
Studies on the conditions of cold-adapted β-galactosidase flask fermentation by strain 14-1;
低温β-半乳糖苷酶产生菌14-1摇瓶发酵研究
2.
The fermentation culture medium and shaking flask fermentation conditions of glutathione have been researched by using orthogonal experiments with Saccharomyces cerevisiae.
通过正交试验,研究了啤酒酵母摇瓶发酵生产谷胱甘肽的培养基的组成以及发酵培养条件。
6)  shaking culture
摇瓶培养
补充资料:摇瓶培养
分子式:
CAS号:

性质:即振荡培养。一种能保证好氧菌获得充足溶解氧的液体培养方法。在三角瓶中装入少量(约1/5容积)接过菌种的液体培养基,用8层纱布包住瓶口后,放置在合适的摇床上作有节奏的振荡,可保证瓶内的微生物良好生长和分泌代谢产物。实验室中用于在液体培养基中培养好气性微生物(aerobic microbes)。所用瓶子一般是250~500ml。此法于1933年由荷兰学者A. J. Kluyver等发明,至今仍广泛用于发酵菌的筛选和各种微生物的生理、生化等研究中。

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