变酸

Specifically, itcontains 8 chapters.In chapter 1, the formation, structures, properties and the futureprospect of liposome were thoroughly reviewed;In chapter 2, the stibility and permeability of phopholipid -eleostericacid liposome were studied together with the effect of polymerizationof eleostearic acid. This membrane system was very sensitive to 〓,the effect of 〓 was clarified to increase the aggregation/fusion ofliposomes and made the permeability of mixed liposomes much higher;In chapter 3, two polymerizable conjugated diyne bolaamphiphiles were synthesized. They could form very stable mixed liposome, andthe diyne could be polymerized by UV light in bilayer liposomes, as aresult, the stability of mixed liposome against solvent or surfactantafter polymerization were enhanced. In chapter 4, two kinds of amphiphilic amino acids were synthesized andstable liposomes were formed therefrom After the condensationpolymerization of amino acid in bilayer liposomes, stable polypeptide liposomes were obtained, which had lower phase transition temperatureand higher permeability.In chapter 5, four kinds of glycolipids were synthesized and theiraggregation behavior in water was comparied. When incorporated intophospholipid bilayer membranes, they could increase the phase transitiontemperatures and inhibit the aggregation and fusion of mixedliposomesat lower temperature.In chapter 6 and 7, three kinds of steroidal bolaamphiphiles withdifferent chain lengths were synthesized. Incorporation of steroidalmoiety to the center of lipid bilayer membrane obviously increased themobility of lipid membrane and shifted Tc to lower temperature side incomparasion with cholesterol. The bolaamphiphile which was shorter thanthe hosted lipid bilayer membrane thickness influenced the lipid packingmore obviously.

全文共分8章：第一章对脂质体的形成、结构、性质及展望进行了较为详细的文献综述；第二章研究了磷脂-桐酸脂质体的稳定性，通透能力及桐酸的聚合对这些性质的影响；磷脂-桐酸混合脂质体为一类对〓灵敏的脂质体，〓的作用首先是使脂质体集聚然后使脂质体融合，并加速内包荧光物的释放；第三章通过合成两种可聚合共轭双炔双极性双亲分子DDCA，DDOL，研究了共双炔分子在双分子层脂质体膜上的聚合及对脂质体性质的影响，聚合可以提高脂质体相对于溶剂及表面活性剂的稳定性；第四章合成了两类氨基酸为极性基团的双亲分子，它们均可以在超声下形成稳定的脂质体结构；氨基酸基团可以在脂质体上进行缩聚反应，若聚合后脂质体表面仍有足够的亲水能力，则可得到稳定的多肽型脂质体；聚合后脂质体的相变温度降低，通透能力增加；第五章合成了四种亲水基团为单糖基的双亲分子GL-l，GL-2，GL-3， GL-4，研究了它们在水中的分散情况、集合体形态与分子结构的关系；在DMPC双分子层膜中加入糖脂分子可以使脂质体的相变温度提高，阻止脂质体在低温放置时的集聚与融合；第六章-第七章合成了三种不同碳链长度的双极性含胆甾环双亲分子 CL-1，CL-2，CL-3；它们可以象胆固醇一样与磷脂混合形成稳定脂质体，胆甾环基团位于脂质体双分子层膜的中间；与胆固醇的作用相反，它们可以增加磷脂双分子层膜的流动性，降低混合脂质体的相变温度；三种分子的作用与其碳链长度和磷脂双分子层膜的厚度有关，比膜厚度短的分子影响最大。

Secondly, organical composite thermal storage materials which takethe PNIPAAm gels as the carriers and the palmitic acid and the lauric acidmixture for phase change materials were Synthesized by radicalpolymerization ,and organical/inorganical composite materials which takeP(NIPAAm-co-AAm) gels as the carriers and the palmitic acid、thelauric acid and Na_2HPO_4·12H_2O mixture were also Synthesized byradical polymerization.

其次，本文采用自由基聚合法，合成了以PNIPAAm凝胶为载体，棕榈酸和月桂酸的混合物为相变材料有机复合相变蓄热材料；及P(NIPAAm-co-AAm)凝胶为载体，棕榈酸、月桂酸和Na_2HPO_4·12H_2O为相变材料的有机／无机复合相变蓄热材料，采用红外光谱、示差扫描量热法、热重分析、扫描电镜等手段对两种复合材料的结构及热性能进行了表征与分析，研究了有机酸和无机盐的百分含量对复合材料的相变温度和相变焓的影响。

It indicates that the raw materials can be stored in temperature of 0-4℃ for 60 days, they must be immersed in clean water for more than one hour before processing, and peeling be carried out in flowing water; that color preserving solution should be 1.0% NaCl+0.2% citric acid+0.5% Vitamin C+110ppm dichloro isocyanuric acid sodium; that combined browning inhibiting solution is conspicuously effective, and immersion time better be around 20 minutes; that sterilization solution ought to be 200ppm dichloro isocyanuric acid sodium+0.5% ascorbic acid+0.3 citric acid, and 10 minutes' immersion will achieve the effect of sterilization and inhibiting browning; and that after 20-21 minutes of quick-freezing in temperature of -31℃~-32℃, the products can be preserved under -18℃ for a whole year.

通过对速冻牛蒡加工过程中原料储存、削皮方法、护色、浸泡时间、无热杀菌、包装形式等参数进行研究表明：原料0-4℃可储存60天，加工前用清水浸泡1小时以上，削皮时在流水中进行，护色液筛选的1.0% NaCl＋0.2%柠檬酸＋0.5%维生素C十110ppm二氯异氰脲酸钠；复合褐变抑制溶液在抑制褐变方面有显著的效果，浸泡处理时间为20分钟为宜；杀菌液为200ppm二氯异氰脲酸钠＋0.5%抗坏血酸＋0.3柠檬酸，浸泡10分钟即可达到灭菌和抑制褐变的作用；经-31℃~-32℃温度下速冻20~21分钟，产品在-18℃条件下可储存一年。

The milk has curdled and become sour.

牛奶凝结变酸了。

It sours the milk, but it doesnt matter , I can get used to that kind of milk .

它使牛奶变酸，但这有什么关系，我能习惯喝酸牛奶。

It sours the milk, but it doesnt matter , I can getused to that kind of milk .

它使牛奶变酸，但这有什么关系，我能习惯喝酸牛奶。

You'd better get the milk before it sours in the sun.

你最好把牛奶拿进来，以免太阳晒了变酸。

Sea air sours it, I heard.

我听说海风会使啤酒变酸的。

Farther off the thin-lipped critic was brimming over with a benevolence which had an unpleasant aftertaste, as of milk turned sour.

稍远一点，有一位薄嘴唇的批评家，他满怀善意地评论这出戏，但言词中带有一种酸溜溜的味道，就像牛奶变酸了一样。

Natural inoculations are such that in a suitable environment the. lactic acid bacteria will dominate, as in souring of milk.

在自然接种的情况下，乳酸菌在合适的环境中将占主要地位，例如牛奶变酸的情形。

I will endeavour to find you some assistance.

我尽力帮你找人帮忙。

At first I only know bruck is the idol of American younglings, afterwards I returned back to Taiwan ,even in Beijing last year ,I saw her poster everywhere, I was so surprised at her charm.

起初我只晓得布鲁克雷德丝是美国少男少女崇拜的偶像，后来回台湾，甚至去年在北京，居然也四处看见她的海报，才惊讶她的魅力之大。