一、化学动力学基础 二、底物浓度对酶反应速率的影响 三、酶的抑制作用 四、温度对酶反应的影响 五、pH对酶反应的影响 六、激活剂对酶反应的影响

3.3.1根据所培养微生物的微生物类群来分①细菌培养基②放线菌培养基③霉菌培养基3细菌培养基营养肉汤( nutrient broth):牛肉膏3g;蛋白胨5g;水1000 ml ph7.2~7.4放线菌培养基高氏1号:

Fresh fish products are usually more perishable than most other foodstuffs due to their high aw, neutral pH, and presence of autolytic enzymes. The spoilage of fish and shellfish results from changes caused by oxidation of lipids, reactions due to activities of the fishes'own enzymes, and the metabolic activities of microorganisms (Ashie et al., 1996). The rate of deterioration is highly temperature dependent and can be inhibited by the use of low storage

以丙烯酸酯为主要原料,通过种子乳液聚合法合成了乳液型纸塑复合胶粘剂。讨论了单体的选择 与配比、引发剂、pH值调节剂、乳化剂用量、聚合时间等因素对聚合反应及纸塑复合胶性能的影响

8.1酶的化学性质和作用特点 8.2酶的命名和分类 8.3酶的作用机制 8.4温度和PH对酶促反应的影响 8.5酶浓度和底物浓度对酶促反应的影响 8.6抑制剂和激活剂对酶促反应的影响 8.7食品加工中的重要的酶 8.8固定化酶

Modified atmosphere packaged (MAP )prepared fresh produce provides substrates and environmental conditions conducive to the survival and growth of microorganisms. Minimal processing treatments such as peeling and slicing disrupt surface tissues, expose cytoplasm and provide a potentially richer source of nutrients than intact produce(Brackett 1994; Barry-Ryan and O'Beirne, 1998, 2000). This, combined with high Aw and either close to neutral (vegetables) or low acid (many fruits) tissue pH, facilitate microbial growth (Beuchat, 1996)

1.试将下述化学反应设计成电池 (1)AgCl(s)=Ag+(aAg+)+Cl-(ac-) (2)AgCl(s)+I-(ar-)=AgI()+Cl-(acr-) (3)H2(pH2)+HgO(s)=Hg()+H2O() (4)Fe2+(aFe2+)+Ag+(+)=Fe3+(aFe3+)+Ag(s)

1、醋酸菌分离培养基:1%酵母膏,1%葡萄糖,pH4.5,琼脂2%,0.1MPa灭菌20分 钟。干热灭菌CaCO3。6个250ml三角瓶,各装10ml培养基。使用前分别加入3%无水乙 醇和2%CaCO3

一、填空题(每空0.5分,共10分) 1.植物组织培养按培养的方式分为培养和培养。 2.1960年,英国学者 Cocking用分离原生质体成功,从而创新原生质体的培养技术。 3.大多数植物组织培养的适宜温度范围是,培养基的PH值范围是

一、物质 1、固体 2、液体 3、气体 4、有机化学 5、无机化学