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厌氧发酵的英文

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"厌氧发酵"怎么读用"厌氧发酵"造句

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  • anaerobic fermentation

例句与用法

  • Acetic acid is formed as an intermediate in the anaerobic fermentation of carbohydrates, proteins, and fats .
    醋酸是碳水化合物,蛋白质和脂肪在厌氧发酵时所形成的中间体。
  • Study on pineapple peel biogas generation by anaerobic digestion
    菠萝皮厌氧发酵产沼气的研究
  • Effect of different inocula on anaerobic - thermophilic digestion of cattle manure
    不同接种物对牛粪高温厌氧发酵的影响
  • The organic fraction of municipal solid waste ( ofmsw ) is composed of various substance and its limiting step of anaerobic digestion resulting in reducing biogas production and process stabilization , this paper reviews the pretreatment of organic solid waste for improving ofmsw characteristics eliminating anaerobic limiting - step
    摘要由于城市有机生活垃圾成分的复杂性和厌氧消化的限速步骤的影响,导致厌氧发酵的速度比较缓慢、产气量较少和工艺不稳定等问题。
  • He started with the process of the method , which utilizes the organic city waste for ferment and biogas , and burning the garbage with the gas . he emphasized the business mode of the application by producing byproducts besides its advantages in more complete treatment of city waste
    他介绍,该方法的工艺流程为利用城市有机垃圾,如餐馆垃圾公园垃圾野草树叶等牲畜粪便酒精厂啤酒厂渣料等有机垃圾作为原料,使用55高温厌氧发酵技术生产沼气,然后用沼气焚烧垃圾。
  • There are six systems of biohydrogen production which include biophotolysis , organic degradation of light , hydrogen synthesis via the water - gas shift reaction of photoheterotrophic bacteria , hybrid system of photo - fermentation , anaerobic fermentation and in vitro hydrogen production by hydrogenase
    讨论了光合成生物制氢系统、光分解生物制氢系统、水气交换反应生物制氢系统、光合发酵杂交生物制氢系统和厌氧发酵生物制氢系统、离体氢酶生物制氮系统等6个生物制氢系统。
  • It is considered that pretreatment could improve the physical and chemical of ofmsw characteristics , such as solubility , acidity , alkalinity , and biodegradability , and accordingly increase soluble chemical demand ( cod ) and volatile fatty acid ( vfa ) , enhancing biogas yield , reducing hydraulic retention time ( hrt ) , optimizing anaerobic process and releasing post - treatment
    研究认为,通过溶胞处理能够改善有机垃圾的物理化学性质如发酵物料的溶解度、酸碱度等,提高微生物对难降解有机物的分解,增加可溶性cod和挥发性酸的浓度,优化发酵细菌的代谢途径以及产物的组成等,从而增加生物气产量,缩短水力停留时间,强化厌氧发酵过程,减轻了后续处理的负担。
  • The long - term domestication of liquor - making microbes under the unique liquor - making environment of maotai liquor ( high temperature starter - making , high temperature stacking fermentation , and high temperature anaerobic fermentation etc . ) and the succession of microbial groups through heredity , mutation , growth and derivation etc . had accumulated abundant high temperature resistant , high acid resistant and high alcoholicity resistant extreme microbes
    摘要茅台酒独特的极端高温制曲、高温堆积发酵、高温厌氧发酵等酿酒环境长期对酿酒微生物进行驯化,各种微生物经过遗传、变异、消长和衍化等微生物群落的演替,促成了酿酒微生态环境中丰富的耐高温、耐高酸和耐高酒度等极端微生物的富集。
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