尿检查：尿逐渐混浊，并会出现絮状物，尿蛋白、尿浅血逐渐减少；24小时尿蛋白定量会逐渐降低；
Uronoscopy:urine gradually cloudy, and will appear the floe objects, Urine Protein and urine shallow blood drop; The 24hour ration volume of Urine Protein will gradually reduced.
引起啤酒胶体非稳定性混浊的主要物质为蛋白质和多酚物质。
The main substances to induce beer colloid unstable turbidity are protein and polyphenol substances.
引起啤酒非生物混浊的成分包括：蛋白质、多酚物质、无机盐、碳水化合物以及某些金属离子等。
The substances inducing beer non-biological turbidity include protein, polyphenol substance, inorganic salts, carbohydrate, and some metal ions etc.
果胶酶的用量过多时会使酒液中蛋白质含量增高，给后期贮酒带来蛋白质混浊等不利影响。
If pectinase was used too much, protein content in red wine will increase, which may bring disadvantages like proteins muddy in the later storage.
据此确定了添加硅胶对提高小黑麦啤酒非生物稳定性的方法，并进一步探讨解决了高蛋白小黑麦容易造成蛋白质混浊的关键问题。
According to what we studied, we identified the way of adding Silica gel to improve the non-biology-stability of black wheat beer.
啤酒混浊蛋白；
啤酒中多种物质均能引起混浊，最常见的是多酚、蛋白质复合引起的混浊。
Several substances can cause haze in beer, but the most frequently encountered problem is due to a cross-linking of polyphenol and protein.
总体看来，混浊苹果中可溶性果胶的含量，多酚-蛋白质复合物的形成、酚类的氧化聚合和原花青素的聚合都对悬浮颗粒的尺寸有影响。
Soluble pectin, polyphenol-protein complex, oxidation polymerimation of phenolics and polymerimation of tannin are responsible for the growing of particles in cloudy apple juice.
除去来自该麦芽溶液的凝固的蛋白质以形成保鲜的无混浊的麦芽饮料。
The coagulated protein from the malt solution is removed to form a refreshing haze-free malt beverage.
除去来自该麦芽溶液的凝固的蛋白质以形成保鲜的无混浊的麦芽饮料。
The coagulated protein from the malt solution is removed to form a refreshing haze-free malt beverage.
应用推荐