发酵液中的多肽含量先增后减，表明发酵进程是按大豆蛋白水解成多肽，多肽水解成游离氨基酸顺序进行。
The content of peptides in fermented liquid first increased and then decreased, so as to indicate that the soy protein was hydrolyzed into peptide and then into free amino acid during fermentation.
随温度降低SOD活性也呈先增后减趋势；
The stress activity of SOD increased at first and then decreased.
各种织物的失重曲线先增后趋于平稳，这种趋势也说明了PVA的去除过程是先升高后趋于平稳的。
The loss curves of weight of three kinds of fabric all appears increased and then maintain stable, which also show the removing process of PVA fiber.
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