| EXAMPLE SENTENCES | ||
|---|---|---|
目的评价丙烯酰胺的安全性。 Objective To assess the safety of use increase mold. | ||
美拉德反应是形成丙烯酰胺的重要途径。 Maillard reaction is the main approach to form acrylamide. | ||
委员会核准了关于减少食品中丙烯酰胺形成的措施。 The Commission approved measures for reducing the formation of acrylamide in food. | ||
N-异丙基丙烯酰胺与聚乙烯醇的质量百分比分别为5％和25％。 The N-isopropylacrylamide and the polyvinyl alcohol are respectively 5 percent and 25percent by weight percent. | ||
研究了半固定化细胞法在微生物法丙烯酰胺生产中的应用。 Discussion on the application of immobilized cells in improving soy sauce's flavor; | ||
在丙烯酰胺质量分数为3%的溶液中接枝的膜有较好的分离性； The membrane grafted in 3% of AM has good separation performances. | ||
相同食品中的丙烯酰胺含量可能显著不同，这取决于包括烹调温度和时间在内的若干因素。 The amount of acrylamide can vary dramatically in the same foods depending on several factors, including cooking temperature and time. | ||
科学家并不知道是什么导致丙烯酰胺的形成，但是他们相信它是在烘焙、油煎、烧烤或烘烤过程中产生的一种化学物质。 Scientists do not know what causes acrylamide to form but they believe it occurs as a result of a chemical process during baking, frying, or grilling. | ||
英国食品标准局（FSA）已经发布了一份公开声明，称在一些高温烹饪的食物中会形成一种名为丙烯酰胺的化合物，这种化合物会带来风险。 The Food Standards Authority (FSA) has issued a public warning about the risks of a compound called acrylamide that forms in some foods cooked at high temperatures. | ||
