氨基氮

The results indicated that the Fe3+ ion of Fe-AO-PAN was coordinated with three amino nitrogen atoms and three hydroxyl oxygen atoms of three amidoxime units on the surface of AO-PAN by covalent bond, and the coordination number was six.

结果表明， Fe-AO-PAN中的Fe3+能够与AO-PAN表面三个偕胺肟链节单元的三个氨基氮原子和三个羟基氧原子进行配位反应，配位数为6。

In this case, study on the quality analysis of the douchi product. The α-ammoniacal nitrogen content increases five times, the total carbohydrate enhances one point three times and protein decreases about twenty seven percent.

在此条件下，时豆豉进行感官及化学指标测定，结果表明：发酵后的豆豉氨基氮含量增加了5倍，总糖含量提高了1.3倍，而蛋白质的含量下降了27%。

Strains YL001 and YL002 formed a monophyletic clade with strains of X. nematophilus with sequence homology outweighing 99% and the sequence homology to genus Photorhabdus outweighing 94%. The lag, logarithmic, stationary and contabescence phase of the two bacteria were 0-6, 6-18, 18-66 and 66 h respectively; pH of strains YL001 and YL002 reduced to 5.70 and 5.56 at 12 h, respectively, and then rose gradually to 7.74 and 8.07 respectively when culture finished. Glucose content reduced quickly during 0-18 h, and then kept stable. Amido nitrogen content reached the lowest at 12 h and then rose slowly. YL001 exhibited the highest inhibitory effects at 54 h and YL002 exhibited highest inhibitory effects at 42 and 66 h respectively on B. cirerea and B. subtilis. Strains YL001 and YL002 belonged to X.

YL001和YL002菌株与嗜线虫致病杆菌种内菌株形成一个类群，序列同源性大于99%，与发光杆菌属内菌株的序列同源性大于94%。2菌株的延缓期、对数生长期、稳定期和衰亡期分别为0~6，6~18，18~66和66 h；培养12 h后，YL001和YL002菌株发酵液的pH值分别降低至5.70和5.56，此后逐渐上升，至发酵结束时其pH值分别为7.74和8.07；培养0~18 h时2菌株发酵液中还原糖含量迅速降低，此后保持稳定；12 h时氨基氮含量达到最低，此后开始缓慢上升；YL001菌株培养54 h后及YL002菌株培养42和66 h后，其对番茄灰霉病菌和枯草芽孢杆菌的抑制作用最强。

The α-amino-nitrogen in wort is a key factor influencing the beer quality and the contents of high-class alcohols and diacetyl.

麦汁中α-氨基氮是影响啤酒中高级醇、双乙酰的浓度和啤酒质量的关键因素。

The α-amino-nitrogen in wort is the key influencing factor to the beer quality and the contents of higher alcohols and diacetyl.

麦汁中α-氨基氮是影响啤酒中高级醇、双乙酰质量浓度和啤酒质量的关键因素。

Theα-aminonitrogen in wort is the key influencing factor to beer quality and the contents of higher alcohols and diacetyl.

麦汁中α-氨基氮是影响啤酒中高级醇、双乙酰含量和啤酒质量的关键因素。

To increase the leaching efficiency, diastatic power and Alpha- N content of wort of the raw barley malt during bear production is crucial to increase materials usage rate.

啤酒生产过程中提高原料大麦麦芽的浸出率、糖化力和麦汁α-氨基氮是提高啤酒原料利用率的关键问题。

The invention relates to a method of increasing the activity of key enzymes like pectinase and protease etc. during malting for barley, and the method helps increase the leaching efficiency of malt, diastatic power, Alpha- N content of wort and materials use ratio during bear production.

本发明大麦制麦过程中提高果胶酶和蛋白酶等关键酶活力的方法，提高麦芽成品的浸出率、糖化力和麦汁α-氨基氮，提高啤酒生产的原料利用率。

Diastatic power also enhanced except that the KCr(SO_4)_2 concentration was 250 mg·kg~(-1). When KCr(SO_4)_2 concentration was 100 mg·kg~(-1), diastatic power and total score achieved highest which were 311.2 W·K and 57.3.(2)Beer yeast grew rapidly in wort when KCr(SO_4)_2 concentration were 25 ~ 200 mg·kg~(-1). Yeast growed weakly when KCr(SO_4)_2 concentration was 250mg·kg~(-1). Cells of

3富铬麦芽制成的麦汁用于发酵，后酵结束时，KCr(SO_4)_2不同处理浓度降低了pH值和外观糖度；KCr(SO_4)_2处理浓度在25～200 mg·kg~(-1)时促进了酵母生长；KCr(SO_4)_2处理浓度达到200 mg·kg~(-1)和250 mg·kg~(-1)时，α-氨基氮的利用率小于对照；KCr(SO_4)_2处理浓度达到200 mg·kg~(-1)和250 mg·kg~(-1)时，双乙酰峰值的出现时间比对照晚且峰值小于对照，其他处理浓度时，双乙酰的峰值出现时间与对照一致且

The relevant controlling measures are selection of proper bacterial species for lower higher alcohols formation; inoculative use level(1.3～1.5)×107/ml;α－aminonitrogen in malt liquid should be controlled 165～185mg/L, pH value 5.2～5.6; oxygen dissolution 8～10mg/L; the temperature controlled below 12℃; and proper fermentation degree.

控制方法主要有：选择高级醇生成量较低的菌种，接种量控制在(1.3～1.5)×10 7个/ml；麦汁中α－氨基氮控制在165～185mg/L，pH在5.2～5.6，溶解氧在8～10mg/L；主酵温度控制在12℃以下，控制适当的发酵度。

Cynanchum Lingtai apricot production in the average weight 65 grams, the brightly-colored fruit, juicy rich, sweet-sour taste, sweet from the nucleolus, when the late Qing Dynasty famous Shaanxi, Gansu provinces, the Qing imperial court Tongzhi tribute for years.

灵台生产的牛心杏平均单果重65克，果实色泽鲜艳，汁多味浓，甜酸适口，离核仁甜，清末时就驰名陕、甘两省，清同治年间曾为朝廷贡品。

Chenopodium album,Solanum nigrum, and Amaranthus retroflexus were very susceptible to the herbicides. Polygonum persicaria and Abutilon theophrasti were relatively less susceptible to the herbicides, and Lycopersicon esculentum was not susceptible to it. The relationship between reduction rates of weed biomass and PPM values of weed leaves 2,4, and 6 days after treatment was established.

供试的6种杂草对该混剂的敏感性存在显著差异：红心藜Chenopodium album、龙葵Solanum nigrum和反枝苋Amaranthus retroflexus对该混剂最敏感，ED90值分别为47.65、71.67和29.17g/hm2；春蓼Polygonum persicaria和苘麻Abutilon theophrasti敏感，ED90值分别为96.91、114.20g/hm2；而番茄不敏感。