| 查看: 466 | 回复: 1 | ||
[求助]
请求帮忙翻译一篇论文的摘要--非常感谢
|
| 为了探究延长烤烟烘烤过程中变黄期及定色期的时间对其主要化学成分的影响。以吉烟9号为材料，进行了大田实验。结果表明，延长烘烤与正常烘烤相比较，淀粉、总糖和还原糖含量均有所降低，淀粉酶活性偏高，且叶片各化学成分含量适中，比例协调，说明延长烘烤过程中变黄期和定色期的时间可以有效地提高淀粉酶活性并且降低烟叶中淀粉、总糖和还原糖含量，达到了降糖降淀粉的目的。 |
回复此楼» 猜你喜欢
垃圾破二本职称评审标准
已经有19人回复
-
职称评审没过，求安慰
已经有53人回复
-
毕业后当辅导员了，天天各种学生超烦
已经有5人回复
-
26申博自荐
已经有3人回复
-
A期刊撤稿
已经有4人回复
灿灿妹
至尊木虫 (著名写手)
- 翻译EPI: 68
- 应助: 135 (高中生)
- 贵宾: 1.097
- 金币: 14467.1
- 散金: 3921
- 红花: 102
- 沙发: 3
- 帖子: 2121
- 在线: 396.8小时
- 虫号: 1783324
- 注册: 2012-04-27
- 性别: GG
- 专业: 环境工程
【答案】应助回帖
★
爱与雨下: 金币+1 2015-07-12 06:51:02
爱与雨下: 金币+1 2015-07-12 06:51:02
|
For exploring the effects of extending the time of yellowing stage and fixing color stage on main chemical component of tobacco in tobacco curing process, Jiyan-9 was used as material to conduct the field trials. The results showed that compared with normal curing, the contents of starch, total sugar and reducing sugar in prolong curing were gone down and diastase activity was higher, morever, the contents of chemical compositions in the leaves were moderate and coordinate, which declared that prolonging the time of yellowing stage and fixing color stage in curing process could effectively improve the activity of diastase and reduce the contents of starch, total sugar and reducing sugar to achieve the purpose of decrease of sugar and starch. |
2楼2015-06-04 09:56:14