It was proved that the modified PVA has ortho-nitrogen radicals by molecular structure analysis through infrared spectrum.
通过红外光谱分析了改性多元醇防塌剂的分子结构，证明阳离子化反应引入了正氮基团；
Also, the Raman spectroscopy analysis showed that the ancient and recent skin spectra were very similar, indicating that the molecular structure of the mummy s skin was largely unchanged.
同时，拉曼光谱分析显示古代皮肤与现代皮肤的光谱非常类似，这表明木乃伊皮肤的分子结构基本没有发生变化。
These results may provide valuable information and thinking on the drug molecular design and related enzymic structure analysis.
这些结果可能为药物分子设计和相关酶的结构分析提供了某些信息和思路。
The molecular structure of tertbutyl glycinate hydrochloride is characterized and confirmed by elementary analysis, FTIR and 1HNMR.
产物分子结构用元素分析、红外光谱及核磁共振谱（1HNMR）进行了鉴定。
The synthesis and molecular structure of the similarinsulin vanadium complex by the means of IR, NMR, element analysis and XRay diffraction are reported.
通过红外，核磁，元素分析和X光衍射手段报道了类胰岛素新药的合成和分子结构并且评估了该化合物的稳定性和溶解性。
The molecular structure of which was confirmed by X-ray crystallographic analysis.
分子结构经x单晶结构分析确证。
Radial distribution functions of na - o, o - o and H-O analysis illustrate that the molecular structure of interlayer water is different from the bulk solution.
和H -O的径向分布函数分析表明层间水分子的结构和水中水分子的结构不同。
The molecular structure of optimum products is characterized by using infrared spectrum, NMR and ultimate analysis.
利用红外光谱、元素分析及核磁共振等手段对优化条件下的产物进行了分子结构表征。
Molecular linkage maps provide a powerful tool for the analysis of plant genome structure and function including the detection of quantitative trait loci (QTL).
分子标记连锁图的构建为植物基因组的结构和功能分析提供了有力的工具。
The base presents information on the molecular structure and functional network of Saccharomyces cerevisiae and the data of various projects on related yeasts are used for comparative analysis.
数据库介绍酿酒酵母的分子结构和功能网络和不同计划的相关酵母用于比较分析的数据。
By analysis of the compositions and structure of WEAX from different flours, it showed that the molecular weight of WEAX had the most significant influence on its oxidative gelation capacity.
不同小麦粉中weax的组成和结构分析显示，WEAX的分子量对它们的氧化胶凝性质的影响最大。
By analysis of the compositions and structure of WEAX from different flours, it showed that the molecular weight of WEAX had the most significant influence on its oxidative gelation capacity.
不同小麦粉中weax的组成和结构分析显示，WEAX的分子量对它们的氧化胶凝性质的影响最大。
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