The HMW Series 1500 Thin Clients come with built-in Ethernet, serial ports and integrated touchscreen.
HMW 1500系列瘦客户机内置以太网，串行端口，集成触摸屏来。
Therefore, improving the composition and content of HMW glutenin proteins is the main task for wheat quality breeding.
因此，改变小麦中HM w谷蛋白的组成及含量是小麦品质改良的主要内容。
Development and accumulation law of HMW-GS was studied in different nitrogen content by SDS-PAGE technology in wheat in vitro.
利用小麦穗离体培养技术和SDS - PAGE技术，研究了不同氮素浓度处理下小麦籽粒高分子量谷蛋白亚基(HMW - GS)的表达和积累规律。
Experiments proved that HMW-GS genes transformed to wheat lines by microprojectile bombardment could improve wheat gluten strength.
实践证明，利用基因枪法，将HMW-GS基因导入普通小麦的细胞核内，能够达到改良小麦面筋强度的目的。
In all, the elasticity and bread qulity of HMW-GS 7+8 was better, but the extensibility and noodle quality of HMW-GS 17+18 was better.
总之，含有7+8亚基的小麦面团弹性较好，适于加工面包，含有17+18亚基的小麦面团延展性较好，适于加工面条。
In the reductive condition, glutenin can be divided into high molecular weight glutenin (HMW-GS) and low molecular weight glutenin (LMW-GS).
麦谷蛋白在还原条件下分解为高分子量麦谷蛋白亚基(HMW - GS)和低分子量麦谷蛋白亚基(LMW - GS)。
Using A-PAGE and SDS-PAGE methods, the gliadin and HMW-glutenin subunits of 23 local wheat varieties with high resistance to scab were analyzed.
采用A -PAGE和SDS - PAGE方法，对来自不同地方的23个抗赤霉病小麦地方品种的醇溶蛋白和谷蛋白亚基进行了分析。
The Yield performance, quality expression, component of HMW-GS subunit and resistance to stripe rust of Chuanmai 44 were analyzed in this paper.
对川麦44的产量、品质表现、蛋白质亚基的组成和抗病性进行了分析。
With this marker some high quality varieties were developed. Some varieties, however, are poor quality although they have 5 + 10 and high HMW-GS score.
但有研究发现，有些品种虽然含有5 +10亚基，评分较高，但品质水平并不理想。
The results showed that: (1) Sedimentation value was not significant among the different HMW-GS and the constitution types of HMW-GS under the background of 5 + 10;
结果表明：（1）在5+10亚基背景下，不同亚基、亚基组成类型的沉淀值方差均未达到显著水平；
High molecular weight subunits of glutenin (HMW-GS) are the important components in grain storage proteins, which have both qualitative and quantitative effect on quality.
高分子量麦谷蛋白是小麦籽粒储藏蛋白的重要组分，它的组成和数量可以直接影响和决定小麦的加工品质。
The high molecular weight glutenin subunit(HMW-GS) of 136 local germplasms was analyzed by SDS-PAGE to screen better germplasm resources for quality improvement of wheat in Guizhou.
为了筛选优良的种质资源应用于小麦的品质改良，利用SDS-PAGE技术对贵州省的136份地方种质进行高分子量麦谷蛋白亚基组成分析。
Wheat gluten (glutenin) subunits include high molecular weight glutenin subunits (HMW-GS) and low molecular weight subunits (LMW-GS), and HMW-GS relate to the bread properties closely.
小麦籽粒谷蛋白亚基包括高分子量谷蛋白亚基(HMW - GS)和低分子量谷蛋白亚基(LMW -GS)，大量研究表明HMW - GS与面包烘烤品质有密切关系。
The effects of high molecular weight glutenin subunits (HMW-GS) on quality traits were analyzed, and the QTLs of 19 quality traits were mapped using a population of recombinant inbred lines (RILs).
本研究以RIL群体为材料，分析了HMW-GS对品质性状的影响，并对19个品质性状进行了QTL分子标记定位。
The present study is theoretical and practical valuable for the improvement of wheat processing quality and the further understanding of the genetic and structural features of HMW-GSs encoding genes.
研究结果对于改良小麦加工品质，加深了解小麦HMW-GS编码基因的遗传特性结构特性等具有理论意义和实践价值。
The present study is theoretical and practical valuable for the improvement of wheat processing quality and the further understanding of the genetic and structural features of HMW-GSs encoding genes.
研究结果对于改良小麦加工品质，加深了解小麦HMW-GS编码基因的遗传特性结构特性等具有理论意义和实践价值。
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