今天的酱油酿造主要有两种方法：传统的酿造法- - -发酵法，非酿造方法- - -酸水解法。
Today soy sauce is made by two methods: the traditional brewing method, or fermentation, and the non-brewed method, or chemical-hydrolyzation.
本文对该法的生产条件，即人发的水解时间、人发加入量及酸浓度对产率影响进行了探索。
At present work, the influence of production condition, hydrolysis time of hair and the amount of hair adding to as well as the concentration of acid etc upon the production rate were investigated.
采用正交试验研究了羽毛酸法水解制备复合氨基酸的工艺条件。
The hydrolytic conditions of preparation of compound amino-acids from feather proteins were studied by orthogonal test.
本文对酶法水解文蛤肉的工艺进行了研究，并以此为原料制成含丰富氨基酸的复合调味酱。
The paper discLlsses the enzymatic hydrolysis technology used in processing clam meat and the production of a complex condiment of rich alnirlo acids with clam meat as its raw material.
用粘度法研究了明胶浓度、反应温度和柠檬酸用量等因素对明胶酸水解反应初速率的影响；
The effects for acid hydrolysis of gelatin from the various factors including weight concentration of gelatin, reaction temperature and amount of added acid, etc. are studied by the viscosity method.
本文针对目前高温高压条件下酸法水解过程中存在的设备腐蚀问题，采用常温常压条件制备乙酰丙酸，研究了葡萄糖水解反应动力学，以及酮对水解过程中产生的腐黑物的抑制作用。
Levulinic acid is always prepared by acid hydrolysis under the condition of high temperature and high pressure, so the problem exists in the corrosion for the equipment.
本提取方法与国标法的酸水解法（GB5009。 6-85）和哥特里-罗紫法（GB/T5009.46-1996）比较，DHA的提取率提高了10%以上，本提取方法的回收率为97.0%-98.3%，且具有操作简便、不易出现乳化等优点。
The rate of DHA extraction by this method was 10% more than that by the methods of GB5009.6-85 and GB/T5009.46-1996. The recovery was 97.0% - 98.3% . Meanwhile, this method is simple and accurate.
在实验中优化了酸水解的时间，采用高效液相色谱法和质谱法证明模型肽已完全水解。
Hydrolysis time was optimized, and HPLC analysis as well as mass spectrometry was used to confirm the 100% successful hydrolysis.
在实验中优化了酸水解的时间，采用高效液相色谱法和质谱法证明模型肽已完全水解。
Hydrolysis time was optimized, and HPLC analysis as well as mass spectrometry was used to confirm the 100% successful hydrolysis.
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