The country of the Xie clan was in Chen and the Chen was established in Western Zhou Dynasty,which changed repeatedly,and eventually fell among Yongjia of Chaos.
在六朝的300余年間,陳郡謝氏自謝衡至謝靖前后凡10余代,世系綿長,子孫繁盛;陳郡謝氏的祖籍陳留陽夏,行政區(qū)劃幾經(jīng)變更,最后在永嘉之亂中淪陷;之后,謝氏僑居江東,以建康和會(huì)稽為兩個(gè)重要據(jù)點(diǎn)發(fā)展家族勢(shì)力,很快成為一流的門閥世族。
To keep CaoYun unimpe ded, Chen Xuan along with other officials harne ssed the Grand Canal effectively.
陳是明朝初期一位很有作為的人物 ,雖非重臣 ,然其對(duì)明代社會(huì)的貢獻(xiàn)頗大 ,主要在于漕運(yùn)。
Application of oak barrel aging technoloy in red wine aging;
優(yōu)化橡木桶陳釀工藝在干紅葡萄酒生產(chǎn)中的應(yīng)用
Application of micro-oxygenation in red wine aging;
微氧處理技術(shù)在葡萄酒陳釀中的應(yīng)用
Fermentation experiments were conducted at 28℃by using Angle instant dry yeast, the numbers of the yeast, the soluble solids and the alcohol degree were measured and GC was used to analyze the changes of aromatic compontents in the fermentation and aging.
以巨峰葡萄為材料,利用安琪葡萄酒高活性干酵母在28℃的條件下進(jìn)行葡萄酒發(fā)酵試驗(yàn),測(cè)定了主發(fā)酵過程中的酵母菌數(shù)、可溶性固形物含量、酒精度并用氣相色譜測(cè)定了發(fā)酵和陳釀過程中芳香物質(zhì)含量的變化。
Studies on the antioxidation effects of flavonoids from the orange peel;
陳皮中黃酮類化合物抗氧化活性的研究
4% orange peels were added to the basic feed of grass carp.
在草魚基礎(chǔ)餌料中添加0 1%,0 2%,0 3%和0 4%陳皮,45d后測(cè)定實(shí)驗(yàn)組和對(duì)照組的NBT(硝基藍(lán)四氮唑)陽性細(xì)胞數(shù)平均分別為27 11,33 38,28 61,28 18和18 82,各試驗(yàn)組與對(duì)照組有非常顯著差異(P<0 01),白細(xì)胞吞噬百分?jǐn)?shù)平均分別為57 59,63 04,65 53,71 30和52 31,0 2%組、0 3%組、0 4%組與對(duì)照組有非常顯著差異(P<0 01),0 1%組與對(duì)照組無顯著差異(P>0 05),ANAE陽性細(xì)胞數(shù)平均分別為20 26,33 15,35 68,37 88和17 38,0 2%組、0 3%組、0 4%組與對(duì)照組有非常顯著差異(P<0 01),0 1%組與對(duì)照組無顯著差異(P>0 05),表明陳皮作為飼料添加劑可非常明顯提高草魚的免疫功能,添加量以0 2%最佳。
Research advance in artificial accelerating aging of wine;
葡萄酒人工催陳研究進(jìn)展
Optimization of the Pulverization Technology for Pericarpium Citri Reticulatae during Production of Hospital Preparations;
醫(yī)院制劑生產(chǎn)過程中陳皮粉碎工藝優(yōu)選
Extraction of the volatile oil from Pericarpium Citri Reticulatae by supercritical CO_2 extraction: A technical study;
陳皮揮發(fā)油超臨界CO_2萃取工藝的研究
Study on the process of including volatile oil of Herba Schizonepetae and Pericarpium Citri Reticulatae with β-cyclodextrin;
β-環(huán)糊精包合荊芥、陳皮揮發(fā)油的工藝研究