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1.Assessment of Ethanol, Sugar Tolerance and Invertase Activity of Some Yeast Isolates from Cameroonian Palm Wine
喀麦隆棕榈酒酵母分离物的酒精和糖的耐量及其蔗糖酶活性(英文)收藏指正
2.One hour after sugar tolerance,the level of BG,Ins,cp and SS was increased markably,while Gluc was decreased.
糖负荷1h后血糖、胰岛素、C肽和生长抑素水平上升，胰高血糖素水平下降。收藏指正
3.For cv.Shihong 12,3.0 g/L sodium chloride treatment significantly increased the yield,and had the trend to increase the contents of total soluble sugar,reducing sugar,vitamin C and fruit firmness and compression tolerance.
对品种石红12,3.0 g/L NaCl处理能显著提高产量,并有增加可溶性总糖、还原糖、Vc含量、果实硬度和耐压力的趋势;收藏指正
4.Thus,such a conclusion can be drawn,Na+ accumulation in the main component during salt adaptation of Fig and the increase of proline and soluble sugar also play a part of role in salt tolerance.
同时 ,游离脯氨酸和可溶性糖含量也增加 ,可以认为 Na+累积是无花果试管苗盐适应的主要方面 ,脯氨酸和可溶性糖增加也起到了增强耐盐性的功能收藏指正
5.Methods: 40 normal fasting blood sugar(NFBG) people,11 type 2 diabetes mellitus (T2DM) ones and 3 impaired glucose tolerance(IGT) ones were selected according to diagnostic criteria of WHO in 1999.The genomic DNA of bacteria was extracted from each sample, ERIC-PCR amplification was then carried out and thus obtaining DNA fingerprints.
方法：根据1999年WHO的诊断标准，筛选出40例正常空腹血糖人群、11例2型糖尿病人群和3例糖耐量减低人群，直接从其粪便样品中提取细菌总DNA，以此为模板进行ERIC-PCR扩增，得到反映肠道菌群结构特征的DNA指纹图谱，并进行比较分析。收藏指正
6.For cv.Ligeer 87-5,3.0 g/L sodium chloride treatment most significantly increased the fruit yield and compression tolerance,and increased total sugar content,fruit firmness and contents of reducing sugar and vitamin C.
对品种里格尔87-5,3.0 g/L NaCl处理使产量和果实硬度极显著提高,果实耐压力、可溶性总糖、还原糖和Vc含量增加;收藏指正
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