The finished wines with lower volatile acid had higher alcohol content and dry extract.
挥发酸含量低的石榴酒其酒精度高、干浸出物也高。
Volatile acid concentration and cellulose enzyme are the index of cellulose degradation.
挥发酸浓度和酶活力是纤维素降解的指标。
Most content of volatile acids is acetic acid, which could seriously deteriorate litchi fruit wine quality.
挥发酸中绝大部分是醋酸，严重影响了荔枝酒的质量。
In Gas Chromatograph, the peak area values of volatile acid and non-volatile acid in test group were smaller than those in control group.
气相色谱分析可看出，实验组的挥发酸、非挥发酸峰面积小于对照组，乳酸亦然。
The invention discloses a rapid detection method of volatile acid in exhibited materials collected by a museum based on passive sampling.
本发明公开了一种基于被动采样的博物馆藏展材料中挥发性酸的快速检测方法。
Volatile acidity (VA) General term for the substances in wine that are formed by the oxidation of alcohol (mainly acetic acid and ethyl acetate).
由于酒精氧化而形成于葡萄酒中的物质的总括（主要是醋酸和乙酸乙酯）。
To confirm the microbial origin of fumaric acid it is necessary to check other relevant parameters like other organic acids, volatile acids, lactic acid, ethanol and patulin.
为了鉴定产生富马酸产生菌，需要检查相关参数，比如其它的有机酸，挥发性酸，乳酸，酒精和棒曲霉毒素等等。
The influences of temperature, initiative acidity, and the addition amount of potassium propionate on reducing volatile acid in the fermentation of litchi wine were approached.
研究了荔枝酒发酵过程中温度、起始酸度以及添加丙酸钾量对减少挥发酸的影响。
If the body did not regenerate the HCO3 - lost in buffering the non-volatile acids, the entire buffer capacity would be used up in abort 6 days (assuming a normal rate of acid production).
如果机体不能生成由于中和非挥发性酸而丢失的HCO3 -，那么机体的整个缓冲容量将在6天内被耗尽(假设在正常的产酸速度下)。
The main volatile chemical components of RPR are(Z, Z)-9,12-octadecadienoic acid, n-hexadecanoic acid and 2-hydroxy-benzaldehyde.
赤芍主要挥发成分为（Z, Z）-9, 12-十八碳二烯酸，正十六碳酸和2-羟基苯甲醛。
This process produces toxic components, such as Xiao Yang acid (HOC6H4COOH) and pine terpenes, volatile as gas.
这过程会产生有毒成份如小杨酰（HOC6H4COOH）和松萜，挥发为烟气。
Volatile components in oak chips were determined by GC-MS and 38 compounds were identified, including 13 ketones, 8 phenolic compounds, 6 esters, 5 aldehydes, 5 alcohols, 1 acid and 1 other component.
本文采用GC-MS测定了橡木中的挥发性香气成分，共鉴定出38种化合物，其中种类最多的是酮类化合物，有13种，其次是酚类8种，酯类6种，醛类和醇类各5种，酸类1种，其他组分1种。
Histamine, volatile basic nitrogen (VBN) and total acid values are recommended to be used in the integrated assessment of fish meal quality as they are important parameters of its freshness.
组织胺、总挥发性氮和酸价是鱼粉鲜度的重要参数，可做为鱼粉质量的综合评价指标。
In this article, analysis by GC of volatile and corrosive samples containing formic acid, formic ether, methanol and water among which there may be reversible reactions is described.
本文介绍了对易挥发、具腐蚀性且组份之间存在可逆反应的含有甲酸、甲酸甲酯、甲醇和水等样品的GC分析。
A poisonous, unstable, highly volatile organic acid, HOCN, used to prepare cyanates.
一种有毒的、不稳定的、极易挥发的有机酸，HOCN，用来制取氢酸盐或氢酸酯。
The volatile material, which is produced through the combination of acetic acid and tussah powder, can be removed with the helping of the rotary evaporation apparatus.
以醋酸与柞蚕粉腥味成分结合形成易挥发的物质，该物质通过旋转蒸发便可除去。
Volatile oil plays the major role in anti - inflammation, analgesia and the reduction of the activity of uric acid through the combination and compatibility of all the components.
各部位组合配伍后，挥发油在抗炎、镇痛、降尿酸活性上均起主要作用。
The results showed that the volatile constituents of Rhododendron athopogoides Maxim, mainly includes aliphatic acid and ester, aldehyde, ketone, aromatic and its heterocyclic compounds.
结果表明：烈香杜鹃精油化学成分以高级脂肪酸酯、酮、芳香族化合物及芳香杂环化合物为主。
The hexadecyclic acid and the linalool were included in volatile oil and the contents were higher.
结果表明黑茶样品的挥发性成分中十六烷酸和芳樟醇两种化合物含量较高。
Total volatile fat acid concentration: 10% groups with control group not significant(P>0.05), 20% group and 30% group even obviously higher than the control group and 10% groups (P0.05).
总挥发性脂肪酸浓度：10%组与对照组之间差异不显著（P>0.05），20%组与30%组均显著高于对照组和10%组（P0.05）。
CONCLUSION The mail volatile chemical components of RPR are(Z, Z)-9,12-octadecadienoic acid, n-hexadecanoic acid and 2-hydroxy-benzaldehyde.
结论赤芍主要挥发成分为（Z，Z）-9，12-十八碳二烯酸，正十六碳酸和水杨醛。
A volatile pressing oil HC-L200 was formulated with hydrotreated narrow fraction light base oil, fatty acid ester lubricant and additives, such as homemade wetting agent and compounded antirust agent.
根据铝翅片冲压加工工艺的技术特点，选用加氢精制窄馏分轻质油为基础油，添加特制的脂肪酸酯为油性剂以及自制的润湿剂和复合防锈剂等添加剂调合成HC - L 200挥发性冲压油。
Acid-volatile sulfide in river sediment sample was measured by reaction headspace .
采用顶空色谱测定了河流底泥中的可酸挥发硫化物。
Conclusion: Volatile components of apple seed are organic acid, olefins, alkane, aldehyde, ketone, phenol.
结论：苹果籽含有有机酸、烯烃、烷烃、醛、酮、酚类挥发性成分。
Among them, acid, aldehyde and ester were the main volatile components, which played an important role in flavor formation of Dushan greengrocery fermented.
其中酸、醛、酯是主体挥发物，对产品风味的形成起重要作用。
Among them, acid, aldehyde and ester were the main volatile components, which played an important role in flavor formation of Dushan greengrocery fermented.
其中酸、醛、酯是主体挥发物，对产品风味的形成起重要作用。
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