查询词典 fat free

Triglyceride content in the fat body was as high as 75% at the initial stage of pupation, but decreased gradually with the development of the pupae. Accordingly, triglyceride content in the ovary was only 20% at the beginning and increased to 64% before eclosion, and the content of diglyceride and free fatty acids in the blood also increased significantly. This suggests that fat in the ovary is transported from the fat body through the blood.

在化蛹初期，脂肪体中甘油三脂的含量高达75％左右，随着蛹体发育而逐渐降低；与此同时，卵巢中甘油三脂的含量在化蛹初期仅为20％，到羽化前增加到64％；血液中甘油二脂和游离脂肪酸的含量也有明显增加，说明卵巢中的脂肪是由脂肪体经血液转送而来的。

SG removal, or diapause hormone shortage, decreased triglyceride and fatty acid content in ovary significantly, while the content of diglyceride and free fatty acids in the fat body and diglyceride in the blood increased, indicating that diapause hormone may promote the transportation of the triglyceride in the fat body into the ovary during silkworm egg formation.

咽下神经节摘除时卵巢中的甘油三脂和脂肪酸的含量都显著降低，而脂肪体中的甘油二脂、游离脂肪酸和血液中的甘油二脂含量增加，说明滞育激素在蚕卵形成过程中有促进脂肪体甘油三脂向卵巢转送的作用。

The impact of critical technology parameters which were cooking temperature?cheddar pH and stretching temperature on full fat Mozzarella cheese textural properties(TPA Hardness?TPA Cohesiveness?TPA Springness)and functional properties(Meltability?Free oil)was studied in this peaper by using currency three factors quadratic rotation design. It came to the conclusions that TPA Hard and Free Oil were increased properly with cooking temperature increased,the formation of free oil was increased with stretching t...

采用三因素二次通用旋转组合设计，研究热缩温度、堆酿pH、拉伸温度等关键工艺参数对全脂Mozzarella干酪的质构特性和功能特性的影响规律，结果表明提高热缩温度可增加干酪硬度及干酪的油脂析出性；提高拉伸温度也可增加干酪的油脂析出性；堆酿pH对干酪的弹性有较大影响，随着堆酿pH的降低，干酪的弹性增大，并与热烫拉伸温度之间有交互作用，即低的堆酿pH和高的拉伸温度时干酪的弹性大。

Comparing 10 kinds of fat liquors, the penetrability of fat liquoring agents in the chrome-free pigskin garment leather, and the physical-mechanical properties of fatliguored chrome-free leather were studied.

对比研究了磺化油加脂剂STO、SEO、SHO、KS-1和6种常用加脂剂在无铬鞣猪皮服装革中的渗透情况及其加脂后坯革的物理-机械性能。

The high fat-fed group were fed with high fat diet containing 59% saturated free fatty acids. The n-3 fatty acids group was fed with 20% replacement of saturated fatty acid by C18:2 in bean oil instead of high-fat diet. The free fatty acid elements in bean oil were detected by gaschro-matography/mass-spectrometry.

对照组喂饲普通饲料，高脂组喂饲提供59%热卡的饱和脂肪酸高脂饲料，n-6脂肪酸组喂饲高脂饲料，其中提供20%热量的饱和脂肪酸由豆油中的C18：2代替。

Methods Thirty male rats were divided into 3 groups:control, high-fat fed, swimming group.The control rats were fed with common diet for 24 weeks.The high fat-fed group and swimming group were fed with high fat diet containing 55% saturated free fatty acid for 24 weeks . The swimming group began swimming for 50-60 minutes from 17th week to 24th week .The change of insulin sensitivity was valued by euglycomic-hyperinsulin clamp.

通过长期高脂高热量饮食喂养使大鼠具有胰岛素抵抗的特征，进行游泳干预治疗8周，高胰岛素正葡萄糖钳夹技术评价大鼠外周胰岛素抵抗程度，用RT-PCR检测大鼠骨骼肌肌肉素和GLUT4 mRNA表达的变化以及肌肉甘油三酯沉积度、胰岛素、血脂等代谢指标的差异。

The results showed that the general energy of the leaves, apparent digestibility and digestible energy of general energy were 15.99 MJ/kg, 68.10% and 10.54 MJ/kg respectively; crude fat content, apparent digestibility and digestible fat were 3.20%, 30.13% and 0.93% respectively; and nitrogen-free extract content, apparent digestibility and digestible nitrogen-free extract were 42.24%, 83.22% and 35.23% respectively.

结果表明：构树叶的总能、总能表观消化率和表观消化能分别15.99MJ/kg、68.10%和10.54MJ/kg；粗蛋白质含量、表观消化率和可消化粗蛋白质分别22.97%、76.5%和17.41%；粗脂肪含量、表观消化率和可消化粗脂肪分别为3.20%、30.13%和0.93%；粗纤维含量、表观消化率和可消化粗纤维分别为9.07%、32.61%和2.91%；无氮浸出物含量、表观消化率和可消化无氮浸出物分别为42.24%、83.22%和35.23%。

If you want to indulge, select small sizes and low calorie/fat free options.

如果你想放纵一下，那么你可以选择少量的且低卡路里、脂肪的饮料。

Made from fat-free milk. Nutty flavor and pale color when young. As it ages, texture becomes drier, more crumbly, and flavor is sharp and pronounced. Color deepens with age. Tastes like a cross between Cheddar and Provolone.

用脱脂牛奶生产，年轻的时候有坚果味，色泽淡；久之，质地变得干燥，更脆，味道更清晰显著；颜色随着时间而变；口感介于Cheddar奶酪和 Provolone奶酪之间。

Category: A Type: Firm/Hard Milk: Cow Origin: USA Made from fat-free milk. Nutty flavor and pale color when young. As it ages, texture becomes drier, more crumbly, and flavor is sharp and pronounced. Color deepens with age. Tastes like a cross between Cheddar and Provolone.

类别：A 类型：实/硬奶：牛奶原产地：美国用脱脂牛奶生产，年轻的时候有坚果味，色泽淡；久之，质地变得干燥，更脆，味道更清晰显著；颜色随着时间而变；口感介于Cheddar奶酪和 Provolone奶酪之间。

Further more, the simplified analysis method on stressed-skin effect of corrugated steel sheet is also discussed in detail.

此外还比较详细地探讨了蒙皮效应的简化分析方法。

If I had known her telephone number,I would have called her.

要是我知道她的电话号码，我就打电话给她了。