low temperature induction [农学] 低温诱导
Outside of the low and high temperature points, along with the rise or drop of the handle temperature, the triploidy induction frequency decreased rapidity.
在这个高温点和低温点以外随着处理温度的升高或降低，三倍体诱导率均迅速减小。
With an increase of the frequency and temperature, the eddy current loss and residual loss contributed to the total loss at the low induction.
随着频率的升高，即使在磁感应强度较低时，涡流损耗和剩余损耗的影响不容忽视，且两者都随温度的升高而升高。
CONCLUSION: Make use of low temperature induction, the formation of inclusion body had been reduced in the course of fermentation of E. coli.
结论：低温诱导可减少大肠杆菌发酵中包含体的形成。
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