本文指明了肉制品生产中亚硝的投放量和残留量标准，并详细分析了影响亚硝残留量的几种因素。
The standard for the dosage and residual level of nitrite in processed meat production is clarified. Factors affecting the residual level of nitrite are also discussed in detail.
并指出了亚硝在当前肉制品生产中，仍是必不可少的添加剂。
It is pointed out that currently nitrite is still a necessary chemical in processed meat production.
本课题主要研究牛肉在不同温度下的湿腌过程中亚酸盐的变化规律，为低亚硝肉制品的开发起基础性研究的作用。
The reaction pathways of nitrite as affected by temperature during wet preserving of beef were detailed. This research served to provide a basis for developing low nitrite meat products.
亚硝胺类化合物的结构与毒性之间存在着一定的相互关系。用诱导效应指数I作为结构的特征键参数可以得到烷基亚硝安的结构与毒性的定量关系。
By using the inductive effect index I as a characteristic bond-parameter, a formula is given describing the relation between the structure of N-nitrosamines and its acute toxicity.
目的观察黄芪注射液对N甲基N亚硝脲(MNU)诱导SD大鼠视网膜光感受器细胞凋亡的保护作用。
AIM: to observe the protective effect of Astragalus injection on N-methyl-N-nitrosourea (MNU) -induced photoreceptor apoptosis in SD rats.
用途：甲环亚硝脲的中间体。亦可用作溶剂。
Uses: a Plaza Premium intermediate urea nitrate. Can also be used as a solvent.
对亚硝氮的去除率在99%以上；
因此推测胃内亚硝酸盐水平较高且经常食用鱼露者，胃内极可能有NMU等亚硝酰胺的内源性合成。
It is postulated that N nitrosamides, such as NMU could be formed endogenously in the stomachs of local residents who consume fish sauce often and have a higher exposure to nitrite in their stomachs.
那项研究泡菜并且发现其中含有大量亚硝西维因(致癌化合物)的研究，是在泡菜混合了亚硝酸盐之后的“人类胃肠受激状态”下检测出来的。
The one study that analyzed kimchi and reported high levels of N-nitroso (the carcinogenic compound) found this after the kimchi was mixed with nitrites in "simulated human stomach conditions."
结果表明：利用曝气时间实时控制，在每个周期内氨氧化菌（AOB）降解氨氮质量大于亚硝酸盐氧化菌（NOB）降解亚硝态氮质量；AOB的净增数量大于NOB净增数目。
Analysis shows that more nitrogen is oxidized by ammonia oxidizing bacteria(AOB) than by nitrite oxidizing bacteria(NOB) with more growth of the AOB than the NOB in each cycle when using this method.
结果表明：利用曝气时间实时控制，在每个周期内氨氧化菌（AOB）降解氨氮质量大于亚硝酸盐氧化菌（NOB）降解亚硝态氮质量； AOB的净增数量大于NOB净增数目。
Analysis shows that more nitrogen is oxidized by ammonia oxidizing bacteria(AOB) than by nitrite oxidizing bacteria(NOB) with more growth of the AOB than the NOB in each cycle when using this method.
腌制贮藏初期亚硝酸盐含量逐渐升高，在第9天出现“亚硝峰”，其峰值远远高于保鲜和冷冻贮藏，但随着腌制时间的延长亚硝酸盐含量迅速下降；
The content of the peak "nitrite" appeared on the 9th day in pickling storage, with the time progressing the content of nitrite reduced rapidly.
结果表明，亚甲基二硝胺的热分解为六元环环状协同裂解历程。
These results show that the mechanism of the decomposition is basically the concerted process of the 6-membered cyclic fragmentation.
甲环亚硝脲的中间体。
目的研究硝普钠(SNP)诱导的亚临床水平控制性低血压对脊柱手术病人脑氧代谢的影响。
Objective To investigate the cerebral oxygen metabolism in patients undergoing spinal surgery under sub - clinical controlled hypotension using sodium nitroprusside (SNP).
目的研究硝普钠(SNP)诱导的亚临床水平控制性低血压对脊柱手术病人脑氧代谢的影响。
Objective To investigate the cerebral oxygen metabolism in patients undergoing spinal surgery under sub - clinical controlled hypotension using sodium nitroprusside (SNP).
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