糖化英语怎么说及英文翻译
『壹』 拔丝地瓜的英文怎么说
关键是再熬糖这步骤少量的水等量的糖开始不需要动等糖化了一分钟然后搅动糖水用勺子之类的搅动挑起来挂丝长长地不断那种然后放入地瓜快速搅匀挂糖盛出撒上芝麻就可以了祝你成功
『贰』 谁有关于啤酒糖化发酵的外文和翻译啊！字多点！
Brewing
From Wikipedia, the free encyclopedia
"Brewer" redirects here. For other uses, see Brewer (disambiguation).
This article is about the commercial brewing of beer. For making tea, see Tea brewing. For homebrewing, seeHomebrewing. For other uses, see Brewing (disambiguation).
A 16th-century brewery
Brewing is the proction of beer through steeping a starch source (commonly cereal grains) in water and then fermenting with yeast. It is done in a brewery by a brewer, and the brewing instry is part of most western economies. Brewing has taken place since around the 6th millennium BC, and archaeological evidence suggests that this technique was used in most emerging civilisations including ancient Egypt.[1]
The basic ingredients of beer are water; a starch source, such as malted barley, which is able to be fermented (converted into alcohol); a brewer's yeast to proce the fermentation; and a flavouring, such as hops.[2] A secondary starch source (an adjunct) may be used, such as maize (corn), rice or sugar.[3] Less widely used starch sources include millet, sorghumand cassava root in Africa, potato in Brazil, and agave in Mexico, among others.[4] The amount of each starch source in a beer recipe is collectively called the grain bill.
There are several steps in the brewing process, which include malting,milling, mashing, lautering, boiling, fermenting, conditioning, filtering, and packaging. There are three main fermentation methods, warm, cool andwild or spontaneous. Fermentation may take place in open or closed vessels. There may be a secondary fermentation that can take place in the brewery, in the cask, or in the bottle.
Brewing specifically includes the process of steeping, such as with making tea, sake, and soy sauce. Technically, wine, cider and mead are not brewed but rather vinified as there is no steeping process involving solids.
你自己可以查，输入brewing technology 内容很丰富
『叁』 帮忙翻译成英文成吗很急～
A, test a purpose
1.Understand the type that the alcohol ferment.
2.Understand and study to ferment whole processeses of proce the alcohol and alcohol content measurements by starch quality raw material.
3.Control the starch quality raw material alcohol to ferment process in of the liquefaction sugar turn a method.
4.Understand to control a Kang Wei Min method and distil the method of the method measurement alcohol content.
Two, test principle
1.According to ferment germ to grow a classification, the alcohol ferment of the path mainly has 2 kinds:The leaven alcohol ferments method and germ alcohol to ferment a method.
2.In the instrial alcohol with the proction of various wet goods, the alcohol ferments a function mainly finished from the yeast fungus of, so the alcohol of yeast fungus' fermenting a function be their crafts foundation.Usually used for the germ kind that the leaven alcohol ferment to have:
Make wine the cerevisiae of the leaven Saccharomyces
Carl leaven S. carlsbergensis
False silk leaven Candida sp.
3.Ferment a constitute of culture media and go together with compare have because the germ grows dissimilarity, equipments and craft dissimilarity and raw material source and quality dissimilarity difference.But, comprehensive nourishment composition of culture media use, not outside is a carbon source, nitrogen source, have no machine salt(include a little chemical element), growth factor etc..
4.Make wine the cerevisiae of the leaven Saccharomyces can't directly make use of starch to carry on alcohol to ferment, so have to carry on preparing a processing to the raw material, usually include liquefaction, sugar to turn.Use the a-starch Mao and sugar more to turn Mao to carry on currently.
5.The measurement method of alcohol content is a lot of.Improve the Kang Wei Min method combined the advantage of little proliferation method and ratio color method and had a simple, fast and accurate etc. advantage.Distil the method measurement alcohol content in brief convenient.
Three, test material
1.The germ grow:Make wine the cerevisiae of the leaven Saccharomyces
2.Culture media( g/100 mls): The glucose 2 gs, the Yi egg white Mao 2 gs, the leaven withdraws the thing 1 g, the H2 Os 100 mls, pH 5.0-5.5, development temperature, 30 ℃ .
3.Mainly try and try a liquid:4% heavy chrome sour potassium, saturated K2 CO3, the glycerin anticipate, a-starch Mao, the sugar turns Mao, cornstarch
4.Main instrument, tool:The triangle bottle, constant temperature development box, water bath shakes a bed etc..
Four, operate process
The liquefaction, sugar of the 4.1 cornstarch turn
1.call to take a 150 g cornstarch perhaps the rice flour is at the 1000 ml beaker in, join the 5 g a-starch Mao(namely 120 us/g stem starch), the 150 ml distilled water adjusts syrup, then side mix blend the side add a 300 mLs the hot water of above 80 ℃ .
2, to join a 3 g CaCl in the corn syrup 2, the agitation makes it fuse.Regulate pH to 5.7-6.03 and place the heat preservation 30 mins in pot at 92 ℃ water bath, then boil a 5-10 mins to make Mao to put out to live(why?), And rece the heat to 60 ℃ .
4, regulate pH to 4.8-5.4.Join a 5 g sugar to turn Mao(the 130 us/g stem starch).
5, 60 ℃ water bath heat preservation in pot 30 mins.
6 certainly permit to 450 mLs.
7 full after mix blend, quiet place or leave heart, take up the pure liquid
8 account measurement sugar a degree with the sugar degree
9 load separately in put out a germ back up in the triangle bottle of 3250 mlses.
4.2 inoculate, ferment
1.Inoculate to 10%ly make wine leaven liquid germ to grow.
2.30 ℃, Constant temperature development, ferment, 7-10 day.
3.Make wine leaven liquid germ to grow:Each one according to make of ferment the quantity of culture media to compute and prepare that the liquid germ grow.
『肆』 比较两组患者糖化血红蛋白英文翻译
假设抄连续血红蛋白a的曲线,模拟袭了1万糖尿病患者超过平均为7年.模拟是基于血红蛋白值在临床实践中遇到的.我们假设每个短时间间隔了血红蛋白的连续曲线持续影响糖尿病并发症,可见早期的研究.我们测试了数个不同的血红蛋白a的变量包括各种型材,例如不同的持续时间,这样的一个持久的效果.这些变量的预测能力佤族
希望采纳,我也很辛苦的
『伍』 (年产15万吨葡萄糖浆糖化车间的设计),这句话用英语怎么翻译，哪个高手帮忙下，谢谢！
Yearly proces 150,000 ton glucose syrup Brewing room the design
『陆』 糖化的英语翻译 糖化用英语怎么说
Saccharification
英复[]
sækərɪfɪ'keɪʃən
美制[]
sækərɪfɪ'keɪʃən
词典释义
saccharify
『柒』 各种糖及其英文翻译。急急急！
lollipops 棒棒糖
chocolate 巧克力
hard candies 硬糖
hard filled candies夹心硬糖
chewing gum 口香糖
bubble gum泡泡糖
filled candies夹心糖
mints薄荷糖
toffee 太妃糖
candies with vitamin C 含维C的糖果
fruit candies水果糖回
colourful fruit hard candies 彩色水果硬糖
milk candies 或答 cream candies奶糖
fuit milk candies果味奶糖
fuit jelly果冻
toy candies做成各种娃娃或小动物形状的糖果
fruit gummy candies果味软糖
gummy jelly弹性软糖
cream prune candies低脂糖果
orange candies桔子糖
fruit jump candies果味跳跳糖
『捌』 1——20的英文翻译
1-20的英文翻译及读音如下：
1.one [wQn]
2. two [tu:]
3. three [Wri:]
4. four [fC:]
5. five [faiv]
6. six [siks]
7. seven ['sevEn]
8. eight[eIt]
9. nine [nain]
10.ten [ten]
11.eleven [i'levEn]
12.twelve [twelv]
13.thirteen ['WE:'ti:n]
14.fourteen ['fC:'ti:n]
15.fifteen ['fif'ti:n]
16.sixteen ['siks'ti:n]
17 .seveteen ['sevEn'ti:n]
18 .eighteen ['eI'ti:n]
19.nineteen ['nain'ti:n]
20.twenty ['twenti]
(8)糖化英语怎么说及英文翻译扩展阅读
一、one释义
cardinal number：一；一个
pron：那个人；那个东西；那种人；一个人；任何人
复数：ones
例句：
1.Beginning at Act one, Scene one.
从第一幕第一场开始。
2.One unit is equivalent to one glass of wine.
一个单位等于一杯酒。
相关词组
1.one of…之一;其中之一
2.one day一天;一日
3.one year一年
4.one hand一方面
5.one thing一回事;一件事;某一事物
二、two释义
cardinal number两；两个
复数：twos
例句：
1.Item two statute books ... item two drums.
此外还有两部法令汇编… 还有两面鼓。
2.Two of its toes point forward and two point back.
它的两个脚指头朝着前面,两个脚指头朝着后面。
相关词组
1.two thirds三分之二
2.two hundred二百;200;两百
3.two more再来两个;又两个;多两个
4.two times两次;两倍;两遍
『玖』 啤酒生产糊化和糖化 英语怎么说
啤酒生产糊化和糖化 英语：
Beer proction of paste and glycosylated
『拾』 帮忙翻译段英文。谢谢
Glucoamylase homemade bran formulations of alternative music for the alcohol instry, alcohol proction in China is a big step forward, it simplified the application and commercialization of the proction process, a decrease of investment in plant and equipment, changes in China's alcohol instry small but complete mode of proction, The division achieved a new pattern of collaboration. Glucoamylase high conversion rate of alcohol proction in the application, and to enhance the proction of alcohol from liquor rates and rece the cost of proction of alcohol provided the conditions.