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L-赖氨酸盐的中和ph值

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发酵科技通讯 2001年第4期30卷 29-30页

作者：盛自华上海天厨味精厂上海200062

1 赖氨酸的解离常数与离子型 1.1 解离常数 PK1=2.18（-COOH）,K1=10-2.18 PK2=8.95（-NH3）,K2=10-8.95 PK3=10.53（-NH3）,K1=10-10.53 1.2

关键词： L-赖氨酸盐中和ph值计算方法

Ammonium Variational Trends and the Ammonia Neutralization Effect on Acid Rain over East Asia

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Atmospheric and Oceanic Science Letters 2010年第2期3卷 120-126页

作者： GAO Chao WANG Zi-Fa Enagnon A. GBAGUIDI State Key Laboratory of Atmospheric Boundary Layer physics＇ and Atmospheric Chemistry/Nansen-Zhu International Research Centre Institute of Atmospheric Physics Chinese Academy of Sciences Beijing 100029 China

The distribution and variations of ammonium and the ammonia neutralization effect on acid rain were examined in East Asia during the period of 2000 05 using observed wet deposition data from the Acid Deposition Monitoring Network in East Asia (EANET).Observational trends show a high proportion of NH 4 + in the total cations,with a six-year mean proportion of over 20% for continental and inland *** concentrations and deposition of NH 4 + were higher in western China and Vietnam than in other *** annual variations in NH 4 + concentration were smooth in most of the regions,except for southern China and Vietnam,where the NH 4 + concentrations increased,and western China,where the NH 4 + concentrations *** neutralization factors (NFs) of NH 4 + indicate that ammonia has a great neutralization capability toward acid rain,including for the regions with low NH 4 + concentrations,such as *** NFs were high in summer,with no obvious discrepancies between the northern and southern ***,the correlation coefficients between NH 4 + concentrations and rain ph values imply that the ammonia neutralization effects on the ph values were distinct only at southern China and southern Japan *** neutralization of precipitation by ammonia was estimated by comparing the discrepancies between the observed ph values and the ph values calculated without ammonia consuming the H + in NH 4 +.The results demonstrate that ammonia may increase annual mean ph values by 0.4 0.7 in southern China and by 0.15 0.25 in southern Japan.

关键词：东亚地区氨中和酸雨演变趋势中和ph值氨氮浓度铵中国西部

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发酵过程泡沫多少同哪些因素有关的?

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发酵科技通讯 2010年第1期39卷 17-17页

发酵过程中泡沫的多少，既与搅拌、通气强度有关，又与培养基性质有关。玉米浆、麸皮水解液等蛋白质原料是主要的起沫因素；葡萄糖等糖类本身起泡能力很差，但是在组成丰富的培养基中，浓度较高的糖类增加了培养基的粘度，也就增加了泡... 详细信息

发酵过程中泡沫的多少，既与搅拌、通气强度有关，又与培养基性质有关。玉米浆、麸皮水解液等蛋白质原料是主要的起沫因素；葡萄糖等糖类本身起泡能力很差，但是在组成丰富的培养基中，浓度较高的糖类增加了培养基的粘度，也就增加了泡沫；如果淀粉水解不完全，糊精含量多或过滤不净，中和ph值调得不准，也会导致泡沫过多，罐压低时泡沫易升，

关键词：发酵过程泡沫蛋白质原料中和ph值培养基起泡能力淀粉水解玉米浆