查询词典 volatile

The size of round bottom flask, temperature and water addition were the key of volatile oil extraction of C. uncinata, and addition of N-hexane was helpful for the extraction and collection of volatile oil.

圆底烧瓶的大小、温度及加水量是柱果铁线莲挥发油提取的关键，而添加正己烷有利于挥发油的提取与收集。

The results showed that different topping frequency (at intervals of 15 d, 30 d, 60 d, 90 d) had no evident influence on total wine loss, volatile acid content, T-SO2,F-SO2, wine colour, and wine pH values. Under constant temperature and humidity conditions, total wine loss was closely correlated with the using degree of Chinese barrel and the storage time in Chinese barrel. Volatile acid content slightly rose along with wine storage time. The content of SO2 dropped rapidly during 15 d after wine filling, but dropped tardily ever since. Wine colority rose remarkably during 15 d after wine filling, but climbed tardily ever since. Wine colority change was unstable, it changed wavily and depressed on the whole. In conclusion, it was recommended that the best topping interval was 90 d.

结果表明，橡木桶15 d、30 d、60 d、90 d添桶间隔对红葡萄酒的酒液损失总量、挥发酸含量、T-SO2、F-SO2、颜色、pH值无显著影响；在恒温恒湿的条件下，红葡萄酒的酒液损失总量与橡木桶的新旧程度、桶贮时间密切相关；随桶贮时间延长，葡萄酒中挥发酸略有上升；葡萄酒入桶后15 d内SO2含量急剧下降，以后则缓慢下降；葡萄酒入桶后15 d内色度显著上升，但随后变化平缓，总的趋势是随桶贮时间延长色度缓慢上升；葡萄酒的色调变化不稳定，呈波浪式变化，总的趋势是降低；建议中国橡木桶桶贮红葡萄酒的添桶间隔为90 d。

Gas chromatography and mass spectrometry technique were employed to analyze the ginger oleoresin. This analysis resulted in the detection of 3 hitherto unknown natural compounds, 24 compounds previously reported as pungent compounds and 50 volatile compounds from ginger. The volatile compounds were mainly α-zingiberene (22.29%),β-sesquiphellandrene (8.58%),α-farnesene (3.93%),β-bisabolene (3.87%),α-curcumene (2.63%), which were mostly consisted of sesquiterpene hydrocarbons.

从姜油树脂中分析出77种化合物，其中挥发油成分50种，主要是α-姜烯(22.29%)、β-倍半水芹烯(8.58%)、α-法尼烯(3.93%)、β-没药烯(3.87%)和α-姜黄烯(2.63%)等倍半萜类化合物；姜辣素成分27种，主要成分为6-姜酚(9.38%)、6-姜烯酚(7.59%)和分析过程中由姜酚类或姜烯酚类化合物受热分解而形成的姜油酮(9.24%)。

The results showed: 1 RN didn't the leaf width,leaf long,leaf area,yield,productive value and average price of flue-cured tobacco,but had significant effect on grad composing,content of chemical component and the accumulation of N,K and Cl.Within limited rang of RN,the relations between yield,average price,yield of high grad tobacco,yield of low grad tobacco,nicotin,N,reducing sugar,Cl,amylum,volatile base and the quotient of ammonium would been described by significant quadratic polynomial,and the relations between K and the quotient of ammonium conformed to negative linear equation;2With a RN of 75%∶25%,the value of proportion of high and middle grad tobacco,content of nicotin,N,K,uptake of N and K/Cl were the highest,volatile base was lowest.

结果表明：1RN对烤烟的农艺性状、产量、产值、均价等没有明显影响，而对烤烟的等级结构、内在化学成分含量、氮、钾、氯的吸收量有着显著影响，可以用显著的二次多项式模型或直线相关方程描述产值、均价、上等烟产量、下等烟产量等经济性状以及烟碱、总氮、钾、还原糖、氯、淀粉、挥发碱等内在化学成分的含量与铵态氮份额之间的关系；2RN为75%∶25%时，中上等烟比例、烟碱、总氮、钾、钾氯比、氮吸收量最高，挥发碱含量最低。

This is a review with 27 references on the chemical constituents (volatile and non-volatile components)――monoterpenes,sesquiterpenes, phenylpropanes,flavonoid,quinonoids,alkaloids,cholines and amino acids,etc.of Rhizoma Acori,including Rhizoma Acori graminei and Rhizoma Acori calami.

文摘：菖蒲为较常用中药，具有多种药理及生理作用。含有单萜、倍半萜、苯丙素等挥发油成分及黄酮、醌、生物碱、胆碱、有机酸、氨基酸、糖等非挥发性成分。本文就此对两种菖蒲――石菖蒲和水菖蒲的化学成分研究状况作一综述。以对其进行全面的研究与开发。

And 27.87%, 41.54%, 14.43% in the total volatile compounds of the abdominal and dorsal muscle. Sciaenops ocellatus has the fishy, specific grassy, fatty and melon-like odor. Hexanal and1-Penten-3-ol contribute to the form of fishy smell most greatly, also the environment and the cooperative or accumulative effects of other volatile compounds have certain impacts. Compared withthe dorsal muscle, the abdominal muscle is fishier (F0.01). 1-Octen-3-ol, 4-Heptenal and benzaldehyde have close relations to the form of characteristic flavor.

美国红鱼具有以腥臭味、青草味、脂香和瓜果类香气等混合的气味；己醛和1-戊烯-3-醇对美国红鱼腥味的形成贡献最大，环境以及其它挥发性风味组分的协同或累加作用对腥味的形成也有一定影响；与背肉相比，腹肉腥味明显(F0.01)； 1-辛烯-3-醇、4-庚烯醛、苯甲醛等物质与美国红鱼特征风味的形成密切相关。

And 27.87%, 41.54%, 14.43% in the total volatile compounds of the abdominal and dorsal muscle. Sciaenops ocellatus has the fishy, specific grassy, fatty and melon-like odor. Hexanal and1-Penten-3-ol contribute to the form of fishy smell most greatly, also the environment and the cooperative or accumulative effects of other volatile compounds have certain impacts. Compared withthe dorsal muscle, the abdominal muscle is fishier (F0.01). 1-Octen-3-ol, 4-Heptenal and benzaldehyde have close relations to the form of characteristic flavor.

美国红鱼具有以腥臭味、青草味、脂香和瓜果类香气等混合的气味；己醛和1-戊烯-3-醇对美国红鱼腥味的形成贡献最大，环境以及其它挥发性风味组分的协同或累加作用对腥味的形成也有1定影响；与背肉相比，腹肉腥味明显(F0.01)； 1-辛烯-3-醇、4-庚烯醛、苯甲醛等物质与美国红鱼特征风味的形成密切相关。

And 27.87%, 41.54%, 14.43% in the total volatile compounds of the abdominal and dorsal muscle. Sciaenops ocellatus has the fishy, specific grassy, fatty and melon-like odor. Hexanal and1-Penten-3-ol contribute to the form of fishy smell most greatly, also the environment and the cooperative or accumulative effects of other volatile compounds have certain impacts. Compared with 字串5the dorsal muscle, the abdominal muscle is fishier (F0.01). 1-Octen-3-ol, 4-Heptenal and benzaldehyde have close relations to the form of characteristic flavor.

美国红鱼具有以腥臭味、青草味、脂香和瓜果类香气等混合的气味；己醛和1-戊烯-3-醇对美国红鱼腥味的形成贡献最大，环境以及其它挥发性风味组分的协同或累加作用对腥味的形成也有一定影响；与背肉相比，腹肉腥味明显(F0.01)； 1-辛烯-3-醇、4-庚烯醛、苯甲醛等物质与美国红鱼特征风味的形成密切相关。

The online survey of 28,153 people in more than 51 countries by global marketing and information firm Nielsen found that as the world grapples volatile, with a recession and financial markets remain volatile many people are reminding themselves that money can't buy happiness.

调查结果显示，面临目前的全球经济衰退和金融市场的动荡，很多人开始提醒自己金钱并不能买到快乐。

Afterwards when that person is quietened, you tell him or tell her, because at that time when he's so volatile or she's volatile if you tell, nothing will happen.

然后当那个人平静下来，你告诉他或告诉她，因为当他或她冲动的时候如果你去说，是不起作用的。

There are different types of personal loans available.

有许多不同类型的个人贷款优惠。

The above mentioned teaching model of spiral rising can be used to avoid rigidness in teaching.

上述螺旋式上升的教学模式，可以避免教学形成模式後的僵化现象。