匿名使用者
匿名使用者 發問時間: 社會與文化語言 · 9 年前

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 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).

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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

評分
  • Donny
    Lv 7
    9 年前
    最佳解答

    Firmness of 10 fruit from each replicate was measured with a FT327 firmness tester fitted with a 5-mm probe (Facchini FG, Alfonsine, RA, Italy ). 利用(義大利Facchini FG公司)型號FT327裝有5毫米探針的硬度測試儀測量每次10個果實的硬度。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). 相同的每次十個果實包在芝士紗布中,用手擠壓,並分析果汁的總計可溶性固態物(TSS)及總計可滴定酸度(TA)。TSS was determined at 20 ℃ using a portable refractometer (WYT-4, Quanzhou , China ). 使用攜帶式折射儀(中國廣州型號WTY-4)於20℃溫度測定總計可溶性固態物。TA was determined by titrating 20ml strawberry juice to pH8.2 using 0.1M NaOH.使用0.1M氫氧化鈉滴定20毫升草苺汁至PH值為8.2測定總計可滴定酸度。 Vitamin C contents of strawberries were measured using 2,6-dichloro-indophenol titration as described by Jones and Hughes (1983).使用1983年Jones及Hughes兩人所述的2,6二氯靛酚溶液滴定法測量草莓的維生素C含量。Fresh samples ( 10g ) were homogenized with 10 ml of 3% (v/v) metaphosphoric acid.新鮮樣品(10克)與10毫升容量比3%偏磷酸高壓高速攪拌。The extract was made up to a volume of 100ml and centrifuged at 3000g for 15min at 25 ℃.100毫升容量100毫升的容量的萃取物由3000克(樣品)在25℃溫度離心機分離15分鐘製成。 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/ 100g fresh weight (FW).10毫升上清液以標準2,6二氯靛酚溶液滴定,其中對標準抗壞血酸已經規範的且結果顯示為的毫克/100克鮮重(FW)。 供您參考!

    參考資料: me
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  • 9 年前

    從每個複製 10 果實硬度的測量與金融時報 》5 毫米的探頭 (法基尼 FG、 阿方西內,裝有 327 硬度測試儀RA,義大利)。從每個複製相同的十大水果被包裹在上面的手一按,壓縮和果汁是總可溶性固形物 (TSS) 和總可滴定酸度分析(TA)。TSS 決心在 20 ℃ 時使用可擕式的折射(WYT-4、 中國泉州市)。電訊管理局局長確定滴定 20 毫升的草莓汁 pH 8.2 使用 0.1 M 氫氧化鈉。維生素 C 含量草莓被量度使用靛-2,6-二氯鐘斯和休斯 (1983 年) 所述的滴定。新鮮的樣本(10g) 均質與 3%(v/v) metaphosphoric 10 毫升酸。提取了 100 毫升的卷組成和離心在 15 分鐘,在 3000 g 被滴定 25 ℃。 10 毫升上清液對標準 2,6-二氯-靛,其中有已對標準抗壞血酸標準化和結果被表示 100 毫克 g-1 鮮重 (固件)。

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  • 9 年前

    果實硬度從10每個重複是衡量一個金融時報

    327堅定性儀配備有一個5毫米探頭(Facchini FG和Alfonsine,

    類風濕性關節炎,意大利)。相同的十年水果從每個重複被包裹

    餅和一隻手擠按,和果汁

    分析了可溶性固形物(TSS)和總酸度

    (電訊局長)。交通費支援計劃確定在20℃使用便攜式折射儀

    (位元堂- 4,泉州,中國)。電訊局長決定滴定二十○毫升

    草莓果汁pH至0.1米8.2使用氫氧化鈉。維生素 C含量

    草莓的測定採用2,6-二氯靛酚

    滴定所描述的瓊斯和休斯(1983年)。新鮮樣品

    (10克)勻漿10毫升3%(體積/ v)的偏

    酸。該提取物製成的卷100毫升,離心

    在3000克在25℃15分鐘。一○毫升上清滴定

    對標準2,6-二氯靛酚,其中有

    對標準已被標準化和抗壞血酸

    結果表示毫克100 g - 1的鮮重(星期六)。

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