sucrose造句
91. IiiThe mounts of total soluble sugars. sucrose and starch in leaves were less than that in stem apices.
92. For Meyer lemon with high acid degree, acid-hydrolysis of sucrose determined the composition of sugars in juice sacs.
93. The determination of the components in transesterification of sucrose octaacetate with ethyl oleate by HPLC was studied.
94. Sucrose - 6 - acetate is the key intermediate for synthesizing trichlorosucrose as sweetening agent.
95. Nitrogen shortage during grain filling period decreased the sink metabolism and activity, which hindered the sucrose decomposition and starch synthesis, and finally resulted in small KW.
96. The low-sug ar, low-sweetness preserved kiwi are protected color and depuckeried and prepared by boiling mixed solution of sucrose, starch sug ar once in a way.
97. The 3%LM-solubilized fractions are separated by different methods: sucrose density gradient ultracentrifugation, anion exchange column, molecular size elution column.
98. The production technique and formula of the gelatinous confections with dietary fibre without sucrose were determined.
99. Comparative analyses were carried out on sucrose changing law and its distribution dynamic state between sugarbeet and fodder beet during their growth duration.
100. Five zones were separated by improved discontinuous sucrose gradient centrifugation.
101. Neotame (NTM) is a novel nonnutritive high-intensity sweetener. Its sweetness is 8000 times that of sucrose. It is a derivative of aspartame (APM). NTM has clean sweet taste and a good flavor profile.
102. No significant difference in the oocyst recovery, purity and infectivity was found between methods using saturated saline floatation and sucrose density gradient centrifugation.
103. There are two principal sources of commercial sucrose - sugar cane and sugar beets.
104. MethodsFood pellet delivery was administered under the fixed ratio 1 schedule of reinforcement, and sucrose water preference was used the 2 % sucrose solution.
105. The feasibility of tap water replacing distilled water, white sugar replacing sucrose when making medium for potato, chrysanthemum, and Gypsophila paniculata during their rooting period was studied.
106. To make fondant sugar, which is used in icings and confections, very fine sucrose crystals are surrounded with a saturated solution of invert sugar corn syrup, or maltodextrin .
107. Sucrase An enzyme that breaks down sucrose into glucose and fructose.
108. Dinitropheol exerted its effect on sucrose uptake or secretion into the sieve tubes.
109. The application of sucrose ester and the synthesis of sucrose ester and polysaccharose ester are introduced briefly in this paper, meanwhile, the prospect of their development is also included.
110. Sucrose, Glucose (corn) Pectin, Lenactmentic Acid, Natural Flavor, Citric Acid, Soy Lecithin, color added (annatto) and Fumaric Acid.
111. Sucrose synthase activity of EP-6 fruit was higher than that of ZR-2 and such difference might be one of main reason resulting in cucumber parthenocarpy.
112. Explain why an equimolar mixture of D-glucose and D-fructose formed by hydrolysis of sucrose is called invert sugar in the food industry.
113. Sucrose fructan Oligomers is a very important form of oligosaccharide, existing in onion, fragrant spring onion, burdock, Jerusalem artichoke, banana, wheat, rye and oats in varied forms.
114. The production applied sodium cyclamate and xylitol as sweet agent instead of sucrose.
115. This paper fabrication technique of gelatinous confections with dietary fibre without sucrose.
116. The soluble sugar in chestnut mainly included sucrose, rhamnose, glucose, fructose, maltose and raffinose,[http:///sucrose.html] while raffinose could not be digested and absorbed in human body.
117. In order to examine the effects of concentration and heat history on freeze-drying, a differential scanning calorimeter(DSC) was employed to study the freezing behaviors of sucrose solutions.
118. The sucrose ferment is called to the sugar that most usually getting from the plant.
119. Strain CCH is able to metabolize sucrose and raffinose, and the others are not.
120. If we add one or two tablespoonful of raw honey to a pint of concentrated solution of sucrose, the mixture will soon be changed into invert sugar.
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