日光中紫外线部分的照射及氧气，是造成真丝绸泛黄最重要的原因。
Oxygen and irradiation of ultraviolet ray of the sun constitute the main factors causing silk yellowness.
结论：保存时间、光照、温度及氧气等对油炸食品的酸价、过氧化值有较大影响。
Conclusions: the preservation time, light, oxygen, temperature and so on greatly affect the acid value and peroxide value of the Fried food.
与其它我们更熟知的植物一样，藻类通过光合作用提供自己生长所需的营养物质及氧气。
Like other more familiar plants algae use the SUNS energy and carbon dioxide to produce growth and oxygen.
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