第一节 不饱和脂酸的分类及命名 The Classification and Naming of Unsaturated Fatty Acids 第二节 脂类的消化与吸收 Digestion and Absorption of Lipid 第三节 甘油三酯的代谢 Metabolism of Triglyceride 第四节 磷脂的代谢 Metabolism of Phospholipid 第五节 胆固醇代谢 Metabolism of Cholesterol 第六节 血浆脂蛋白代谢 Metabolism of Lipoprotein

第一节 蛋白质的营养作用 Nutritional Function of Protein 第二节 氨基酸的一般代谢 General Metabolism of Amino Acids 第三节 氨的代谢 Metabolism of Ammonia 第四节 α-酮酸的代谢和非必需氨基酸的合成 第五节 个别氨基酸的代谢 Metabolism of Individual Amino Acids 第六节 核苷酸的合成代谢 Anabolic metabolism of nucleotide 第七节 核苷酸的分解代谢 Atabolism of nucleiotide

Whilst a number of characteristics affect the overall quality and acceptability of both fresh and frozen meats, tenderness is the major characteristic of eating quality because it determines the ease with which meat can be chewed and swallowed. The tenderness of meat is affected by both chilling/freezing and storage. Under the proper conditions, tenderness is well maintained throughout the chilled/frozen storage life, but improper chilling/freezing can produce severe toughening and meat of poor eating quality

第一节 黄土 10.1 Loess 10.1.1 Distribution of Loess 10.1.2 The General Characteristics of Loess and Secondary Loess 10.1.3 The Origin of Loess and Loess Strata of China 第二节 黄土地貌 10.2 Loess Landforms 10.2.1 The Gully Landforms of Loess 10.2.2 The Landforms between Loess Gullies 10.2.3 The valley slope landforms of loess 10.2.4 The gley corrosion landforms of loess

第一节 崩塌 6.1 Collapse 6.1.1 Types of collapse 6.1.2 Forming conditions of collapse 6.1.3 Accumulation and landforms of collapse 第二节 滑坡 6.2 Landslide 6.2.1 The shape of a landslide 6.2.2 Influence factors to a landslide 6.2.3 Types of a landslide 6.2.4 The development of a landslide 6.2.5 Prevention of a landslide

3.1 Types of the four-bar linkages 3.2 Variation of revolute four-bar mechanism 3.3 Application of the linkages 3.4 Characteristics Analysis of four-bar linkages 3.5 Velocity analysis by the Method of instant centers 3.6 Kinematic synthesis of four-bar linkages

航摄像片的基本知识 Basic Knowledge of aerial photos 航摄像片的判读 The Mapping of Relief Map  像片的立体观察 Solid observation of photos 航测资料在水利工程中的应用  Applying data of aerial survey in Irrigation Projects 航测成图的简要过程  The brief process of aerial survey 卫星像片简介  Brief introduction of aerial photos

• Characteristics of HPLC(特点) • Structure of high performance liquid chromatographer (仪器构造） • Types and separation principles of HPLC methods(方法的类型及其分离原理） • Factors influencing broadening of chromatographic peaks and separation(影响色谱峰扩展及色谱分离的因素) • Stationary phase of HPLC(液相色谱固定相) • Mobile phase of HPLC(液相色谱流动相) • Selection of chromatographic methods(色谱方法的选择) • Requirements:要求掌握HPLC法的基本原理 • Emphases: 重点学会色谱分析方法的选择

The Academy of management Review, Vol 6, No 4(Oct. 1981), 609-620 Stable url: http://links.jstor.org/sici?sici=0363-7425%28198110%296%03a4%3c609%03atcoiot%3e2.0.c0%3b2-m The Academy of Management Review is currently published by Academy of Management. Your use of the JSTOR archive indicates your acceptance of JSTOR's Terms and Conditions of Use, available at

6.1 Nutrient requirements 6.2 Nutritional types of microorganisms 6.3 Uptake of nutrients by the cell 6.3 Culture Media 6.4 An Overview of Metabolism 6.5 Fermentation: The Embden-Meyerhof Pathway 6.6 Respiration and Electron Transport 6.7 The Balance Sheet of Aerobic Respiration and Energy Storage 6.8 An Overview of Alternate Modes of Energy Generation 6.9 Biosynthesis of Monomers 6.10 Nitrogen fixation