| Plural | sucroses |
sucrose ester
ester ya sukrozi
to include lactose and sucrose
kujumuisha sukosi na sukari
silicate did not affect the number of millable stalks and sucrose content.
silikati haikuathiri idadi ya nyoka zinazoweza kukandamizwa na sukari.
Sucrose oversaturation is one of the most important control parameter of crystal size.
Supersaturated sukari ni moja ya vigezo muhimu vya kudhibiti saizi ya fuwele.
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%.
Mipangilio ya mabishari ya mifumo ya mizizi ya mizizi, asitini ya chlorosulfonic na a-methylpyridine ilikuwa 1:3:10.7, na mweka wa mchakata ulikuwa 56℃. Mipangilio ya sucrose octasulfate katika mifumo ulikuwa 30～38%.
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.
Mifano ya sukrusi katika mazao ilikuwa na mashambulia ya kipimo kwa kusudi kwa sorbitol. Kuna mashambulia ya kipimo kwa kusudi kati ya malate na citrate na kati ya quinate na shikimate katika mazao.
a simple sugar (like sucrose or fructose) that does not hydrolyse to give other sugars; the simplest group of carbohydrates.
mizizi ya mizizi yoyote (kama mizizi ya mizizi au fructose) ambayo haukifungua kusafiri kwa mizizi mengine; kundi kubwa zaidi ya mizizi ya mizizi.
Since this mixture has a different optical rotation (levorotatory) from the original sucrose, the mixture is called invert sugar.
Kwa sababu mchanganyiko huu una mzunguko tofauti wa macho (levorotatory) kuliko sukari ya asilia, mchanganyiko unaitwa sukari iliyo badilishwa.
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.
Ikitokee tunachoongeza kijiko kimoja au wawili cha asali mbichi kwenye lita moja ya suluhisho la sukari iliyojaa, mchanganyiko utabadilika kuwa sukari iliyo badilishwa hivi karibuni.
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.
tekniki ya kuchuma mizani ya mizani ya mizani ya mizani inapatikana katika mazungu hili, kwa kutumia kalcium la mizani, mizani ya mizani ya mizani ya mizani kwa mizani ya mizani, mizani ya mizani ya mizani ya mizani.
sucrose ester
ester ya sukrozi
to include lactose and sucrose
kujumuisha sukosi na sukari
silicate did not affect the number of millable stalks and sucrose content.
silikati haikuathiri idadi ya nyoka zinazoweza kukandamizwa na sukari.
Sucrose oversaturation is one of the most important control parameter of crystal size.
Supersaturated sukari ni moja ya vigezo muhimu vya kudhibiti saizi ya fuwele.
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%.
Mipangilio ya mabishari ya mifumo ya mizizi ya mizizi, asitini ya chlorosulfonic na a-methylpyridine ilikuwa 1:3:10.7, na mweka wa mchakata ulikuwa 56℃. Mipangilio ya sucrose octasulfate katika mifumo ulikuwa 30～38%.
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.
Mifano ya sukrusi katika mazao ilikuwa na mashambulia ya kipimo kwa kusudi kwa sorbitol. Kuna mashambulia ya kipimo kwa kusudi kati ya malate na citrate na kati ya quinate na shikimate katika mazao.
a simple sugar (like sucrose or fructose) that does not hydrolyse to give other sugars; the simplest group of carbohydrates.
mizizi ya mizizi yoyote (kama mizizi ya mizizi au fructose) ambayo haukifungua kusafiri kwa mizizi mengine; kundi kubwa zaidi ya mizizi ya mizizi.
Since this mixture has a different optical rotation (levorotatory) from the original sucrose, the mixture is called invert sugar.
Kwa sababu mchanganyiko huu una mzunguko tofauti wa macho (levorotatory) kuliko sukari ya asilia, mchanganyiko unaitwa sukari iliyo badilishwa.
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.
Ikitokee tunachoongeza kijiko kimoja au wawili cha asali mbichi kwenye lita moja ya suluhisho la sukari iliyojaa, mchanganyiko utabadilika kuwa sukari iliyo badilishwa hivi karibuni.
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.
tekniki ya kuchuma mizani ya mizani ya mizani ya mizani inapatikana katika mazungu hili, kwa kutumia kalcium la mizani, mizani ya mizani ya mizani ya mizani kwa mizani ya mizani, mizani ya mizani ya mizani ya mizani.
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