amido

基本解釋

Milk - Determination of protein content - Amido black dye-binding method (Routine method ).
牛奶蛋白質(zhì)含量的測(cè)定酰胺黑染色結(jié)合法(常規(guī)法)
When the reaction finish the amido can be deproteced easily by hydrolysis or alcoholysis.
反應(yīng)結(jié)束后，氨基可以通過(guò)水解或醇解脫去保護(hù)基。
Fatty amido Acid Blue Black 10B compounds show a good performance in dying effect and surfactivity.
脂肪酰氨基酸性藍(lán)黑10B表現(xiàn)出較好的染色性能和表面活性。
This method can be used for quantitative analysis of the alkyl amido phosphate ester.
該法可用于烷基酰胺磷酸酯的定量分析.
The decolorization of amido black 10B was treated with the effecitve microorganism(EM) in this paper.
研究采用有效微生物(EM)對(duì)偶氮染料氨基黑10B進(jìn)行脫色試驗(yàn)研究。

氨基
After many single factor experiments,the optimum preparation conditions of fluorination were obtained as follows: n（p-chlorphennitrile）:n（sodamide）:n（ammonium chloride） =1.0:1.1:1.1,the addition reaction time:22h and the reaction temperature:25℃,amido reaction time:2h,reaction temperature:40℃.3.
經(jīng)過(guò)設(shè)計(jì)多組實(shí)驗(yàn)得到最佳實(shí)驗(yàn)配方:n（對(duì)氯苯腈）:n（氨基鈉）:n（氯化銨）=1.0:1.1:1.1,加成反應(yīng)時(shí)間是22h,反應(yīng)溫度是25℃;胺化反應(yīng)時(shí)間是2h,反應(yīng)溫度為40℃。
酰胺基（的）
酰氨基