英语释义

1. containing two acetyl groups

2. a greenish yellow liquid compound (CH3CO)2 that has an odor like that of quinone, that is chiefly responsible for the odor of butter and contributes to the aroma of coffee and tobacco, and that is used as a flavoring agent in foods (as margarine) — called also biacetyl

片语

biacetyl diacetyl双乙酰

Diacetyl Perocide过氧化乙酰

diacetyl test双乙酰试验

diacetyl reductaseDiacetyl reductase ((S)-acetoin forming) (, (S)-acetoin dehydrogenase) is an enzyme with system name (S)-acetoin:NAD+ oxidoreductase. This enzyme catalyses the following chemical reaction

Diacetyl Cystine二乙酰胱氨酸

diacetyl diaminodiphenyls二乙酰氨苯砜

diacetyl cellulose二乙酰基纤维素

diacetyl urea翻译

英汉例句

• The measuring methods for diacetyl content in beer including EBC method, GC method and chemical radiation method were optimized and compared.

  对EBC法、气相色谱法和化学发光法测定啤酒中的双乙酰含量进行了优化和比较。

• The process or way of synthesis of diacetyl ferrocene is very like that of acetyl ferrocene. But to the first compound, the reaction temperature must be higher than that to the second.

  二乙酰基二茂铁的制备过程与乙酰基二茂铁相似，只是前者的反应温度更高。

• The paper makes a study on the effect of some factors in determining diacetyl with Voges-proskavr test, and makes the method more perfect.

  本文对利用肌酸比色法测定双乙酰过程中的若干影响因素进行了研究，进一步完善了此测定方法。

• During beer fermentation, the fermentation rate of yeast, the consumption rate of total sugar, the producing and reducing rates of alcohol and diacetyl were decreased as the pressure was increased.

  压力也导致酵母的发酵速度、耗糖率、乙醇生成量、双乙酰的生成和还原速率下降。

• The result indicated that the yeast of less volume comparing with the bigger one, it「s metabolic flux of cell synthesis and ethanol production are bigger, the flux of diacetyl production is less.

  结果表明体积较小的酵母细胞合成和乙醇生成的通量较大，合成双乙酰的通量较小。

• This paper discuss the cause for the increase of diacetyl contents in beer products and the techniques for the control of diacetyl contents in the brewed beer during their quality-guaranteed period.

  本文讨论成品啤酒中双乙酰含量回升原因及保证双乙酰含量在啤酒保质期内符合要求的工艺控制措施；

• Based on the analyses of the formation mechanism of diacetyl and 2, 3-pentanedione, corresponding technical measures can be taken to improve the flavor of beer.

  通过对双乙酰和2,3 -戊二酮的形成机理的分析，采取相应的工艺措施，以提高啤酒的风味。

• The content of diacetyl is the decisive index to measure whether the beer flavor got matured. Its content above the taste threshold value in beer would result in unpleasant sour beer taste.

  双乙酰是衡量啤酒风味成熟与否的决定性指标，其含量超过其味阈值，会给啤酒带来不愉快的馊饭味，影响啤酒风味。

• Similarly, no significant differences were observed among control sample and TGase treated samples regarding the ethanol and diacetyl content.

  同样地，没有观察到显着的区别在对照样品和转谷酰胺酶之间处理有关乙醇和二乙酰的样品的容量上。

• Too much of the microwaved snack will provide you with a diacetyl overdose, which is no good for your lungs.

  吃太多经过微波炉加热的零食会使人体内的乙酰过量，这可不利于肺的健康。

• It is common that during the production of beer that diacetyl value is low in clear wine but timely increases in produced wine.

  啤酒酿造过程中经常出现一种现象，即清酒双乙酰值较低而成品啤酒中双乙酰成倍增长。

• The contents of diacetyl and acetoin in wine increased significantly and the average was twice as much as that in controlled wine.

  双乙酰，乙偶姻含量有大幅度增加，其含量比对照酒高一倍。

• Mainfactors are as follows: standard solution, regressive curve, parallel experiment of sample, diacetyl monoxide」s reagent colorimetric method, spectrophotometer, sampling, etc.

  影响测定结果的分量主要有：标準溶液、回归曲线、样品平行试验、二乙酰一肟分光光度法、分光光度计、取样等。

• The fermentation research showed that these strains had different reducing speed of diacetyl and the contents of diacetyl and higher alcohols.

  通过发酵试验发现这些菌株的代谢产物双乙酰和高级醇的含量，双乙酰的还原速度存在较大的差异。

• Higher content of diacetyl in beer has great effects on beer flavors due to its low threshold.

  双乙酰在啤酒中含量高，阈值低，对啤酒风味影响很大。

• The diacetyl fluorescein was synthesized through the acylation reaction with industry fluorescein.

  用工业级荧光素，经过酰化反应合成双乙酰荧光素。

• In this paper, the progress of study on the formation mechanism and metabolic control of diacetyl was reviewed briefly.

  本文简要综述了啤酒生产中双乙酰的形成机制和代谢调控研究进展。