專業英文翻譯..不要用翻譯機阿...

Firmness of 10 fruit from each replicate was measured with a FT 327 firmness tester fitted with a 5-mm probe (Facchini FG, Alfonsine, RA, Italy). The same ten fruit from each replicate was wrapped in cheesecloth and squeezed with a hand press, and the juice was analyzed for total soluble solids (TSS) and total... 顯示更多 Firmness of 10 fruit from each replicate was measured with a FT
327 firmness tester fitted with a 5-mm probe (Facchini FG, Alfonsine,
RA, Italy). The same ten fruit from each replicate was wrapped
in cheesecloth and squeezed with a hand press, and the juice was
analyzed for total soluble solids (TSS) and total titratable acidity
(TA). TSS was determined at 20 ℃ using a portable refractometer
(WYT-4, Quanzhou, China). TA was determined by titrating 20 ml
strawberry juice to pH 8.2 using 0.1 M NaOH. Vitamin C contents
of strawberries were measured using 2,6-dichloro-indophenol
titration as described by Jones and Hughes (1983). Fresh samples
(10 g) were homogenized with 10 ml of 3% (v/v) metaphosphoric
acid. The extract was made up to a volume of 100 ml and centrifuged
at 3000 g for 15 min at 25 ℃. 10 ml supernatant were titrated
against standard 2,6-dichloro-indophenol, which had
already been standardized against standard ascorbic acid and the
result was expressed in mg 100 g-1 fresh weight (FW).
更新: 是很謝謝回答拉...不過答案是這樣的話我就不會來發問了....這是食品專業的英文...
3 個解答 3