contents的例句大全

The young cotyledon soybean callus tissues were cultured in the different concentration NaCl medium. For five generations, the contents of protein, amino and soluble sugar of soybean callus tissue were measured.

在含不同浓度NaCl的MS培养基上，继代5次培养大豆发育子叶的愈伤组织，分析了不同盐浓度培养的大豆愈伤组织的蛋白质、氨基酸和可溶性糖的含量。

The contents of MDA, Pro, free amino acid and soluble sugar increased;

MDA、脯氨酸、游离氨基酸、可溶性糖含量升高；

Effects of Molybdenum Application on Contents of Free Amino Acid, Soluble Sugar and Protein of Winter Wheat at Different Growth Stages

施用钼肥对冬小麦游离氨基酸、可溶性蛋白质和糖含量的影响

It was also indicated that the changing of IOD activity, the contents of amino acid and reducing sugar in leaves was identical with the trees, seasonal development.

并且生长季中叶片IOD活性强弱、氨基酸和还原性糖含量高低与桃树生长发育的季节性变化相一致。

Based on these results, studying the effect of the temperature function level, pH value and extraction value on the amino acid, total sugar and soluble subjects contents at constant ratio of water and Hericium erinaceus.

在此基础上进行了单因素分析试验，在料水比一定的条件下，研究不同温度、pH值、提取时间对提取液氨基酸总量、总糖和可溶性固形物含量的影响。

In addition, to investigate the physiological responses to formaldehyde stress in these plants, total protein, amino acid, soluble sugar and malondialdehyde contents were measured after the plant leaves were treated with formaldehyde.

此外，还检测了甲醛胁迫条件下3种观赏植物总蛋白、可溶性糖和丙二醛含量等生理指标的变化情况，对观赏植物响应甲醛的生理机理进行初步探讨。

Effects of molybdenum application on contents of free amino acid, soluble sugar and protein of winter wheat at different growth stages were studied under pot culture experiments with the soils collected from Xinzhou, Wuhan, China.

在土培条件下，采用分期播种方法，研究了施用钼肥对冬小麦游离氨基酸、可溶性蛋白质和糖含量的影响。

For all cultivars, a decreasing trend occurred in germination rate, moisture content, crude protein, crude fat and starch content during germination. However, the contents of free amino acids and reducing sugar increased.

三品种的发芽率、含水量、粗蛋白、粗脂肪和淀粉含量均随发茅时间的延长而下降，游离氨基酸和还原糖含量则增加。

The dynamic changes of the main active substance ( total flavonoids) and general nutrients ( solubility proteins 、 amino acid and soluble sugar) contents in the leaves of different Vaccinium bracteatum provenances were studied in the paper.

本试验对20个不同种源乌饭树嫩叶中主要活性物质（总黄酮）和一般营养成分（可溶性蛋白、游离氨基酸、可溶性总糖）的含量进行了研究。

The main contents are as follows: ① Calculation methods are introduced for the allowable load height ( HA) and allowable capactity, and several HAs specified depending on the tanks with or without fire fighting devices.

主要内容是：①允许装油高度和允许装油容量，根据有消防设备和无消防设备两种情形给出计算方法，并规定了几种主要储油罐的允许装油高度H允。

What are the contents of the crate which weighs several hundred kilograms?

这只箱子有好几百斤重,里面装的是什么 呀 ?

Collegians pay different attention to different contents of SIMC;

4大学生在不同媒体中关注的体育信息内容不同；

The contents, requirements, and levels of NEBS criteria are presented in the thesis.

介绍了NEBS两大标准的内容、要求和认证等级。

The contents the car are dumped into the receiving hopper, and then onto the small bell.

料车从地面上的料仓沿着斜桥运行到炉顶,将炉料倒入受料斗, 再将其放到小料钟上.

Man's task become conscious of the contents that press upward from the unconscious.

人的义务,就是意识到从潜意识中尽力向上涌出的内容.

Initial decisions; conclusiveness; review by agency; submissions by parties; contents of decisions; record.

初步决定；结论；审查机构；各缔约方的意见；内容决定；记录在案。

Rapid Determination of Amino Acids Contents of the Nine kinds of Edible Mushrooms in Yunnan

云南九种野生食用菌氨基酸的快速测定

The Nuclear Estradiol Receptor Contents in Anterior Pituitary and the Brain of Female Aging Rat

老年雌性大鼠脑垂体及大脑中雌二醇核受体的含量测定

Radioimmuno-assay showed that the ir-AVP contents in tho plasma were significantly increased immediately,, 60, 120, 240 min after burn while in the posterior pituitary the ir-AVP content was significantly decreased, suggesting the release of AVP from the posterior pituitary into the plasma in burn shock.

放射免疫测定的结果表明，大鼠烫伤休克后即刻、60、120、180和240min，血浆ir-AVP含量均显著升高；

Change of linoleic contents, which decreased 4.48% and 5.58% in biceps femoris and subcutaneous fat respectively, was much significant than the other fatty acids during processing. Linoleic was the main free fatty acid in flavor formation by oxidation. 2.

生产过程中，亚油酸的含量变化最明显，股二头肌和皮下脂肪中亚油酸的含量分别下降了4.48%和5.58%，远高于其它脂肪酸的变化，亚油酸是氧化形成风味成分的主要脂肪酸。