sucrose

1.a sucrose infusion.

蔗输入液

2.to include lactose and sucrose

包括乳和蔗

3.silicate did not affect the number of millable stalks and sucrose content.

施硅对有效茎数和分影响显著。

4.Sucrose oversaturation is one of the most important control parameter of crystal size.

液过饱和度是结晶单元操的重要参数。

5.The weight ratio of starting ma-terials sucrose,chlorosulfonic acid and a-methylpyridine was 1:3:10.7,and thereaction temperature was 56℃.The content of sucrose octasulfate in the productwas 30～38%.

酯化时蔗、氯磺酸、α-甲基吡啶重量比为1:3:10.7,温度56℃,可使其产物含蔗八硫酸酯的量达到30～38%。

6.Sucrose content in fruits had positive correlation with sorbitol.There were significant positive correlations between malate and citrate, and between quinate and shikimate in fruits.

蔗和山梨醇之间,苹果酸与柠檬酸之间及奎宁酸与莽草酸之间呈显著的正相关关。

7.a simple sugar (like sucrose or fructose) that does not hydrolyse to give other sugars; the simplest group of carbohydrates.

通过水解产生其他的单（如蔗或果），是碳水化合物最小的基。

8.Since this mixture has a different optical rotation (levorotatory) from the original sucrose, the mixture is called invert sugar.

此混合物和蔗具有同的旋光度，因此被称为转化。

9.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.

如果我们将一或二满勺的生蜂蜜加入一品脱蔗溶液中，混合物一会就转化为转化。

10.low-sugar preserved burdock processing technique was discussed in this paper, using lactic calcium solidify, sorbol honey liquorice instead of part sucrose and syrup ,two vacuum soakage burdock.

研究了牛蒡低脯的加工工艺,确定了最佳的工艺。乳酸钙固化,用山梨醇、蜂蜜、甘草和安赛蜜代替部分蔗、果葡浆配制的液采用二次真空浸法浸渍牛蒡。