- 更多网络例句与酸量滴定的相关的网络例句 [注：此内容来源于网络，仅供参考]
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The methods determing the groups in the modified starch have been developed, that is acidimetry for the basicity of acidified starch, complexing titration for the substitution degree of carboxymethyl starch, and heat paste titration and carbonyl process respectively for the carboxyl and nitrogen of oxidized starch.
建立了以酸碱滴定测定酸化淀粉的碱量、络合滴定法测定羧甲基淀粉的取代度、热糊滴定和羟胺法测定氧化淀粉中羧基及羰基、消化定氮测定阳离子淀粉等几种变性淀粉的基团分析方法。
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The total iron in iron ore was titrated by potassium permanganate standard solution with sodium diphenylamine sulfonate as indicator.
用HNO3-HF处理，硫-磷混酸溶解试样，在盐酸介质中，用二氯化锡－三氯化钛将Fe(上标 3+)还原为Fe(上标 2+)，以二苯胺磺酸钠为指示剂，以高锰酸钾标准溶液滴定铁矿石中的全铁量。
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In the presence of the combination of sulphuric and phosphoric acid, with sodium diphenylamine sulfonate as the indicator, standard solution of potassium dichromate was used to titrate total iron value.
试样以盐酸溶解后，在酸性介质中，先以氯化亚锡将三价铁大部分还原为二价，然后在钨酸钠指示下，再以三氯化钛将剩余的三价铁还原为二价，过量的三氯化钛以重铬酸钾氧化消除干扰，在硫磷混合酸存在下，以二苯胺磺酸钠为指示剂，用重铬酸钾标准溶液滴定全铁量。
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The acidimetric supernatant was considered as the system blank to compensate the influence of particle dissolution and complex reactions between soluble components on estimation of proton consumption.
将酸量滴定上清液作为体系空白以补偿固体颗粒溶解和组份间络合反应对定量估算质子消耗的影响。
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Lipase mediates esterification between caproic acid (0.6mol/L) and ethanol (0.6mol/L) in n-heptane at 40℃. The decrease in caproic acid is measured by titration and 1 unit of lipase synthetic activity is defined as 1 μmol caproic acid consumed per min.
在40℃下，脂肪酶催化己酸(0.6mol/L)与乙醇(0.6mol/L)在正庚烷中进行酯合成反应，通过滴定法测定剩余的己酸，1个脂肪酶有机相合成酶活单位定义为：在测定条件下每分钟消耗1μmol己酸的酶量。
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In some range,the addition of chitosan and titriable acidity after deacidification appears linear correlation,1 g chitosan can absorb 0.41 g titriable acidity, but chitosan only can absorb citric acid and malic acid, and it has no effect on quinic acid.
在一定范围内，壳聚糖的加入量与降酸后酒液的滴定酸呈线性关系，1 g壳聚糖可以降低0.41 g／L的滴定酸，但壳聚糖只能吸附主要有机酸中的柠檬酸和苹果酸，对奎尼酸无作用。
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The optimum formula was as follow: the fresh milk and emblic leafflower fruit juice mixed according to the proportion of 8:1, and 8.5% sugar were added; optimum compound stabilizers: starch 0.10%+pectin 0.025%+PGA0.05%; amount of latic acid bacterium: 5%; fermenting temperature: 42℃; time of fermentation: 2.5h.
结果表明，余甘子酸乳的最佳配比为：鲜牛乳与果汁比例8：1、蔗糖含量8.5%，复合稳定剂为淀粉0.10%+果胶0.025%+PGA0.05%。最佳发酵工艺条件为：接种量5%、滴定酸度76~80°T、发酵温度为42℃、发酵时间为2.5h。
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The results showed that 22.5μL/L of clove leaf oil had the best preservation effect on peach. After 35 days of stock, the sound fruit rate was 94%, 46.9% higher than compared group. The rotten index and the browning index were 94.1% and 85.2% lower than the control, respectivly, and the treatment could remarkablely reduce the respiration rate and ethylene release, and postponed ethylene release peak and respiration peak 5 and 10d, respectively in comparison with CK, it also delayed the drop of firmness and contents of titrable acids of the peach. When stored for 35d, firmness of control group and 22.5μL/L of clove leaf oil were decreased 60% and 34% compared with initial storage, and the activities of SOD, CAT and POD were enhanced, but the contents of SSC had no obvious difference with control.
结果表明，与对照相比，22.5μL/L丁香叶油处理对桃果实的防腐保鲜效果最好，贮藏35d时好果率为94%，比对照提高了46.9%，腐烂指数和褐变指数分别比对照低94.1%和85.2%；丁香叶油处理可以有效降低桃果实的呼吸强度和乙烯释放量，呼吸强度高峰和乙烯释放量高峰分别推迟5和10d，延缓了果实硬度和可滴定酸含量下降的速度；贮藏35d时对照和22.5μL/L丁香叶油处理果实硬度分别比贮藏初期降低了60%和34%；丁香叶油处理提高了超氧化物歧化酶、过氧化氢酶、过氧化物酶3种膜脂过氧化物酶的活性，但可溶性固形物含量与对照相比无明显差异。
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The methanol contents of carambola wine fermented from fresh and frozen carambola juice were 33 and 74 ppm respectively. The alcohol content, soluble solid, specificity gravity, pH and titrable acid are almost the same during the fermentation of carambola juice and puree, the methanol content of the must would increase as the fermentation progressing. The methanol content of the wine fermented from carambola juice and carambola puree were 74 and 256 ppm respectively, so the separation of the pulp from carambola puree can decrease the methanol content efficiently in carambola winemaking.
新鲜及冷冻杨桃汁经发酵后，甲醇含量分别为33及74 ppm，杨桃汁与杨桃泥在发酵期间其酒精度、可溶性固形物、比重、pH、可滴定酸的变化情形相似，而甲醇则随著发酵时间增加而增加，杨桃汁及杨桃泥所酿造之杨桃酒其甲醇量分别为74 及256 ppm，结果显示杨桃发酵前汁渣分离将可有效降低杨桃酿造酒中甲醇含量。
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The concentration of major and heavy metals in the solution was determined.
研究表明，在每个pH值条件下，在滴定最初阶段，累积的消耗酸量迅速增加，随着溶液中离子浓度的增加，酸的消耗速度逐渐下降，在20 h左右，飞灰的中和反应趋于稳定。
- 更多网络解释与酸量滴定的相关的网络解释 [注：此内容来源于网络，仅供参考]
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acidimetric：酸量滴定的
acidimeter,n.酸液比重计 | acidimetric,酸量滴定的 | acidize,v.用酸处理;使酸化
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acidimetric estimation：酸量测定
acidimeter | 酸比重计 | acidimetric estimation | 酸量测定 | acidimetric | 酸量滴定的
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acidimetrical：酸量滴定的
acidimetric | 酸量滴定的 | acidimetrical | 酸量滴定的 | acidimetry | 酸量滴定法