1. The mice produce a special thing named glutamic acid in their bodies.
老鼠体内会产生一种叫做谷氨酸的特殊物质。
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2. Glutamic acid amide only know the original is such a thing.
才了解麸醯胺酸原来是这样的一个东西。
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3. Glutamic acid decarboxylase (GAD) is a major GABA synthesizing enzyme.
谷氨酸脱羧酶(GAD)是合成GABA的主要限速酶。
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4. This decarboxylation is catalysed by the enzyme glutamic acid decarboxylase.
芳香羧酸进行脱羧反应是一个例外。
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5. This lectin contains large amount of glutamicacid, aspartate, arginine and serine.
此凝集素分子中的谷氨酸门冬氨酸、精氨酸及丝氨酸的含量较高。
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6. Conclusions PQQ could protect cortical neurons from damage induced by glutamicacid.
结论吡咯喹啉醌对谷氨酸诱发的皮层神经元损伤具有保护作用。
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7. This paper studied the glutamicacid extraction in the isoelectric point mother solution.
本论文对等电母液中谷氨酸的提取进行了研究。
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8. Bee larva contains more than 16 kinds of aminophenol with highest content of lysine and glutamic acid.
蜜蜂幼虫中含有16种以上的氨基酸，尤以赖氨酸、谷氨酸含量最高。
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9. This article analyses the primary factors of glutamicacid brewing according to its brewing mechanism.
根据谷氨酸的发酵机理来分析影响谷氨酸发酵的主要因素。
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10. In them, the increments of alanine, valine, glutamic acid, proline, glycin and serine were considerable.
其中，尤以丙氨酸、缬氨酸、谷氨酸、脯氨酸、甘氨酸、丝氨酸含量的增加相当明显。
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11. Especially maize have the higher water content of glutamicacid, which can help promote brain cell metabolism.
尤其是玉米中含水量谷氨酸较高，能帮助促进脑细胞代谢。
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12. In the process of glutamic acid fermentation, dissolved oxygen level was one of the most important factors.
在谷氨酸发酵过程中，溶氧水平是影响发酵的重要因素之一。
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13. We measured the occlusion of W/O emulsion with glutamic acid dialkyl esters by the coalescence of individual drop.
用含有谷氨酸二烷基酯双链型表面活性剂的W/O乳状液，采用逐滴聚结法测定了乳状液的分层包藏量。
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14. Conclusion Glutamicacid and aspartic acid are the appropriate acid for the preparation for azithromycin for injection.
结论谷氨酸、天冬氨酸均为合适的阿奇霉素成盐剂。
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15. AIM: To study the effect and mechanism of glutamicacid (glu) and NMDAR1 in prefrontal cortex executive control of rats.
目的：探讨谷氨酸及其N -甲基(酰)- D -门冬氨酸受体(NMDAR1)在大鼠前额叶执行控制功能中的作用机制。
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16. Hydrolysis, in this instance, breaks larger soy protein molecules into their constituent amino acids, such as glutamicacid.
在这里，水解作用把大豆蛋白大分子碎解为几种基本的氨基酸，比如谷氨酸。
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17. The crystallization growth rate of glutamicacid increases and the induction period decreases with the increase of supersaturation.
晶体生长速率随相对过饱和度增加而增加，而结晶成核诱导期随相对过饱和度的增加而缩短。
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18. Objective To evaluate the effect of adrenaline, glutamic acid and sodium bicarbonate dissolved in the mouth on radiation mucositis.
目的观察肾上腺素、谷氨酸和碳酸氢钠对放射性口腔黏膜反应的治疗作用。
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19. OBJECTIVE: to study the counteraction of melatonin (MT) on the oxidative damage model of brain tissues of mice caused by glutamicacid.
目的：研究褪黑素(MT)对谷氨酸所致脑组织氧化损伤模型小鼠的对抗作用。
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20. N-oleoylglutamic acid was prepared from glutamic acid and oleoyl chloride in alkali solution and its structure was characterized by IR.
将油酸酰氯和谷氨酸在碱性溶液中反应制备了N-油酰基谷氨酸。
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21. The effects of reaction conditions on the flavoring function of the Maillard reaction products of glutamicacid and glucose were studied.
研究了由谷氨酸和葡萄糖反应合成烟草增香剂的反应条件对反应产物加香效果的影响。
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22. This improved the free glutamicacid levels of the extracts thus making the products more acceptable in the application of foods and seasonings.
酶的使用提高了产品中的谷氨酸浓度，从而使抽提物更易于被食品和调味品生产所接受。
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23. The serum concentrations of proline, glycine, glutamic acid, cysteine, serine, threonine and alanine were significantly decreased after dialysis.
血清脯氨酸、半胱氨酸、甘氨酸、谷氨酸、丝氨酸、苏氨酸和丙氨酸的浓度透析后含量显著下降。
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24. However, most amino acids, except arginine, valine and glutamic acid, were lower in HVS than DSBM if it is calculated per 100 g crude protein basis.
25. The free glutamic acid in yeast extracts are relatively low and of the concentration that will not produce a harmful spike in the body when consumed.
酵母抽提物中游离的谷氨酸含量相对较低，这个低浓度下对机体不会产生有害的作用。
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26. Serum amino acid: 0.18% group was lowest in serum methionine, 0.12% group was lowest in serum aspartic acid. 0.06% was lowest in serum glutamic acid.
27. The free glutamicacid in yeast extracts are relatively low and of the concentration that will not produce a harmful spike in the body when consumed.
酵母抽提物中游离的谷氨酸含量相对较低，这个低浓度橡机体不会产生有害的作佣。
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28. The free glutamicacid in yeast extracts are relatively low and of the concentration that will not produce a harmful spike in the body when consumed.
