As the increase of temperature and light intensity, fruit sugar acid ratio decreased.
随温度和光照强度增加，果实糖酸比降低。
Lactic acid production from sucrose and sugar cane bagasse by Rhizopus oryzae was studied.
这研究了米根霉从蔗糖和甘蔗渣中生产乳酸的方法。
A can of Coca-Cola currently simply refers to its specialist ingredients as ‘Natural flavourings including caffeine’ alongside carbonated water, sugar, phosphoric acid and colour (Caramel E150d).
而可口可乐被看作是“超自然的搭配咖啡因”的饮品，并添加碳酸、糖以及磷酸色 素配置而成。
Gargle and clean your teeth after eating persimmon lest the tannic acid, pectin and sugar damage your teeth.
吃完柿子记得刷牙漱口，以免柿子中的单宁酸、果胶和糖分，侵蚀牙齿。
Bacteria living on teeth convert sugar into lactic acid, which erodes enamel and causes tooth decay.
牙齿表面的细菌会把糖转变成乳酸，腐蚀珐琅质并导致蛀牙。
Ursolic acid also keeps cholesterol and blood sugar under control, meaning an apple a day could do wonders for all-round health.
这种名为熊果酸的物质同时还可以控制胆固醇和血糖水平，这便可以解释“一日一苹果”所造就的“健康奇迹”。
Growing evidence suggests that acetic acid, the main component of vinegar, helps reduce blood pressure, blood sugar levels, and the formation of fat.
越来越多的证据显示醋中的主要成分醋酸，可以帮助降低血压、血糖，以及减少脂肪生成。
After food, rinse your mouth out with water or chew sugar-free gum to encourage saliva, which neutralises the acid.
吃完后漱口或者嚼无糖口香糖促进唾液分泌，以助中和酸性。
Sugar consumption increases serum levels of uric acid, which may lower the levels of nitric oxide, a chemical that is needed to dilate the blood vessels to keep the pressure low, the researchers said.
研究者说，糖的摄入提高血尿酸水平，降低氮氧化物水平，这个化合物可扩张血管降低血压。
Add more sugar if it tastes too acid.
如果味道太酸就多加些糖。
The acetogenic bacteria directly convert all of the carbon in sugar into acetic acid, which is then combined with hydrogen to produce ethanol without the carbon losses, the firm claims.
ZeanChem声称，乙酸细菌直接将所有糖中的碳转化成乙酸，然后与氢结合生成乙醇而没有碳的损失。
The pulp is the majority of the grape. It contains mostly water, sugar and acid.
果肉占整个葡萄的大分，它所提供的是水分，糖份和酸性物质。
The more sugar you eat, the more acid you will create in your mouth, and the more acidic attacks your teeth are exposed to, the higher the risk of developing tooth decay.
你摄入的糖越多，你口腔里产生的酸类物质也就越多，牙齿也会随之遭受更严重的酸性侵蚀，造成蛀牙的几率也会更大。
Content of sugar and acid in citrus and ratio of them are the important index of flavor and quality of orange juice.
橙汁中的糖、酸含量及其糖酸比是决定橙汁风味、品质的重要指标。
Experts believe the high fruit sugar, or fructose, content of juice causes uric acid - a waste product in the blood - to leach into joints, causing them to become swollen and very painful.
专家认为，高果糖、果糖或果汁所含物质会产生血液废弃物—尿酸，尿酸会渗透到关节中，让关节肿胀，伴有疼痛感。
Its delicate blend of malic acid and sugar, together with that melt-in-your-mouth texture make them ideal for any number of sweet and savoury delights.
它的宜人的味道精妙的混合了果酸和糖，还有它入口即化的质地，使得它成为一切芳香可口味道的理想。
They also reduce blood sugar levels, and create the fatty acid butyrate, which may burn fat faster.
它们也减少血糖水平，并且生成可能更快燃烧脂肪的含脂肪的酸的丁酸盐。
It is packed full of sugar which bacteria in turn feeds on, producing acid as waste.
它富含糖分，反过来又能滋生细菌，产生多余的酸。
The content of sugar and acid of berry varied along with the growth of berry and had a close relation to the fruit development.
浆果的含糖、酸量与果实生长发育密切相关，随果实的生长而变化。
Bipolar membrane electrodialysis was found to be a feasible method for separation of acid and sugar produced from acidic hydrolysis of biomass.
提出了双极性膜电渗析用于生物质水解液糖酸分离的方法，通过实验验证了该方法的可行性。
Besides, there was a decrease in the content of VC, soluble sugar and organic acid, and the sugar-acid rate.
此外，果实VC含量、可溶性糖含量与有机酸含量，以及糖酸比均下降，风味降低。
Through adjustment (adding stabilizer and antioxidant agents, adjusting the ratio of sugar to acid) a stable olive cloudy juice drink with a pleasant color, special olive scent was produced.
通过调配（添加稳定剂、抗氧化剂、调节糖酸比），可获得色、香、味俱佳的橄榄浑浊汁饮料。
With fuzzy judgment, we set the formula as 60% of juice, and the ratio of sugar and acid is 20.00.
采用模糊评判来确定柑桔汁的配方为：原果汁含量60%，糖酸比为20.00。
The manufacture involves a microbial process by which some of the milk sugar lactose is converted to lactic acid.
制造涉及微生物的过程，其中的一些牛奶中的乳糖转化为乳酸。
To provide the bases for technique of peach tequila , we have studied and analyzed that fill sugar and acid has effect on components of peach tequila as well as vino .
研究、分析补糖、补酸对桃子发酵酒和蒸馏酒中主成分的影响，为设计桃子蒸馏酒生产工艺提供理论依据。
The content of starch, non-reducing sugar, soluble protein free ammo acid, chlorophyll kept reducing during aging.
淀粉、非还原糖、可溶性蛋白质、游离氨基酸、叶绿素含量在陈化过程中均保持下降趋势。
According to above results, the experiments of glutamic acid fermentation were carried out, and the sugar-acid conversion in five batch fermentations were reached above 50%.
在此基础上，进行了谷氨酸发酵试验，摸索出用该设备进行谷氨酸发酵的最佳工艺条件，使5批一次性投糖发酵的糖酸转化率达到50%以上。
There is an equal proportion of sugar and acid in them, which cannot be found in any other fruit.
有一个平等的比例，糖和酸的，这点不能找到任何其他水果。
There is an equal proportion of sugar and acid in them, which cannot be found in any other fruit.
有一个平等的比例，糖和酸的，这点不能找到任何其他水果。
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