食盐浓度的英文

• brine concentration

• "食盐"英文翻译    common salt
• "浓度"英文翻译    potency; thickness; concentr ...
• "盐浓度" 英文翻译 :    salinity; salt concentration; saltness
• "胆汁盐浓度" 英文翻译 :    bile salt concentration
• "含盐浓度" 英文翻译 :    saline concentration; salt concentration
• "水盐浓度" 英文翻译 :    water salinity
• "盐浓度，含盐量" 英文翻译 :    salinity
• "盐浓度计" 英文翻译 :    salimeter; salinometer
• "盐浓度梯度" 英文翻译 :    salt concentration gradient
• "总盐浓度" 英文翻译 :    total salt concentration
• "含盐量；盐浓度；咸度" 英文翻译 :    salinity; salt content hydrology
• "盐浓度；咸度；含盐量" 英文翻译 :    salinity
• "盐浓度测量法" 英文翻译 :    salometry
• "盐浓度指示器" 英文翻译 :    salinity indicator
• "标准重碳酸盐浓度" 英文翻译 :    standard bicarbonate concentration
• "血乳酸盐浓度测定" 英文翻译 :    blood lactate concentration determination
• "游离硫酸盐浓度" 英文翻译 :    free sulphate concentration
• "水中硝酸盐浓度的增加" 英文翻译 :    increased concentration of nitrates in water
• "食盐" 英文翻译 :    table salt; salt
• "盐浓缩" 英文翻译 :    salt concentration
• "精盐；食盐" 英文翻译 :    table salt
• "食盐架" 英文翻译 :    salt rack
• "食盐瓶" 英文翻译 :    saltshaker
• "食盐泉" 英文翻译 :    common salt springs
• "食盐热" 英文翻译 :    salt fever; salt-fever

• The greatest activity could be obtained on the condition of 8 % salt concentration , 1 : 20 ratio of abomasums and butter , 30w / cm2 supersonic strength and 40min extraction time
  在食盐浓度8 ，皱胃与提取液比例1 ： 15时，用30w cm2超声强度提取40min ，可获得最大的凝乳活性。
• As the kid chymosin was extracted by the traditional way and the buffering way at different ph values , its activity mainly depended on the salt concentration , extraction time and temperature , the ratio of buffer and abomasums and extraction times
  用传统方法和不同ph缓冲液方法提取羔羊凝乳酶时，食盐浓度、提取时间、提取温度、提取液与皱胃比例、提取次数对凝乳活性有重要的影响。
• With the increasing salt concentration , milk - clotting activity became higher and higher , then reached its peak , and then decreased gradually ; in the early extraction , the speed was quick , the milk - clotting activity was increased obviously . after it amounted to the maximum , the activity became steadily lower steadily ; the increasing temperature in extracting could improve the extraction activity , but too high temperature could result in the denaturation and inactivation ; the greater the ratio of abomasums and butter and was , the quicker speed was when the enzymes was drawn out , and after extracting for twice , most of the enzymes in the abomasums could be drawn out
  随着食盐浓度增大，凝乳活性逐渐提高，当达到一定浓度后，凝乳活性又逐渐降低；在提取初期，提取速度较快，凝乳活性明显提高，当提取达到最大值后，凝乳活性又逐渐下降；随着提取温度的升高，凝乳活性逐渐增大，但温度过高时，会导致酶变性失活；随着提取液与皱胃比例的增大，酶溶出速度加快，提取次数越多，皱胃中酶提取越充分，提取2次后，皱胃中绝大部分酶被提出。