Leaves a bittern taste

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Leaves a bittern taste

机译：留下苦味

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It seems that the bittern is the latest victim of climate change. Apparently, the rising sea level is threatening the UK bittern population, making it one of the greatest bird conservation priorities. The Royal Society for the Protection of Birds (RSPB) says the bittern will have an uncertain future in Britain if more is not done to protect this wetland bird.

机译：苦汁似乎是气候变化的最新受害者。显然，海平面上升正威胁着英国的卤水种群，使其成为鸟类保护的最大重点之一。皇家鸟类保护协会（RSPB）表示，如果不做更多的工作来保护这种湿地鸟类，该卤水在英国的未来将是不确定的。

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《WET News》 |2008年第5期|p.39|共1页
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正文语种 eng
中图分类水利工程;
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入库时间 2022-08-18 00:22:01

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4. EFFECTS OF BITTERN COMPONENTS INCLUDED IN EDIBLE SALT ON TASTE [C] . Junro Tanii 9th International Symposium on Salt(第九届世界盐业大会）论文集 . 2009

机译：食用盐中的苦味成分对味觉的影响
5. Pushkin's taste and taste for Pushkin: Toward a reconstruction of taste mechanisms. [D] . Gronas, Mikhail. 2002

机译：普希金的口味和对普希金的口味：致力于口味机制的重建。
6. Too much sugar leaves a sour taste: A cardiac disease caused by excess glycogen deposit [O] . Back Sternick Eduardo 2020

机译：糖过多会产生酸味：由过多的糖原沉积导致的心脏病
7. ABSTRACTudThe purpose of this research is to obtain an optimal formulations of Black mulberry leaves dried noodle product by using Design Expert Application with Design Mixture D-optimal method.udThis research was done with two phases. The preliminary procedures research is to determine levels of antioxidant activity, chlorophyll content, and the levels of tannin that was contained in black mulberry leaves, the black mulberry leaf flour, a pare fruits, and pare flour. Primary research is to determine the best formulation by using a Mixture Design Expert Design D-optimal method, for a purpose is to optimized the Black mulberry leaf dry noodle. Responses in this studies are a chemical analysis response by using a crude fiber analysis and protein analysis. Physical response is water absorption. Sensory response are color, flavor, and odor.udBlack mulberry leaves dried noodles was made from wheat flour, black mulberry leaf flour, and pare flour, other materials such as an eggs, water, salt, and sodium bicarbonate, of the 16 formulations that has offered to produce an optimal formulation based on desirability which contains 39.69 Flour,14.25 Black Mulberry Leaves flour, 3.06 Pare fruit and flour amounted, and other materials are 30 water, 10 eggs, 2 salt, and 1 sodium bicarbonate. The formulation has been result by program 11,05 crude fiber content, 12.93 protein, 274.31 water absorption, 4,31 for color attribute, 3,87 for taste attribute, and 3,71 for aroma attribute.ududKeyword: Black mulberry leaf dried noodles, optimization. [O] . Leti Nurlatifah Alumni, Yudi Garnida DS, Tantan Widiantara DS 2017

机译：抽象 ud本研究的目的是通过使用带有Design Mixture D-最优方法的Design Expert Application获得黑桑叶干面条产品的最佳配方。 ud这项研究分两个阶段进行。初步程序研究是确定抗氧化剂活性，叶绿素含量以及黑桑叶，黑桑叶粉，果皮和果皮中所含单宁的含量。首要研究是通过使用Mixture Design Expert Design D-optimal方法确定最佳配方，目的是优化黑桑叶干面条。本研究中的反应是通过使用粗纤维分析和蛋白质分析进行的化学分析反应。物理反应是吸水。感官反应是颜色，味道和气味。黑桑叶干面条由小麦粉，黑桑叶粉和削皮粉，鸡蛋，水，盐和碳酸氢钠等其他材料制成，这16种配方可根据需要提供最佳配方其中包含39.69％的面粉，14.25％的黑桑叶面粉，3.06％的去皮水果和面粉，其他材料是30％的水，10％的鸡蛋，2％的盐和1％的碳酸氢钠。该配方是通过程序11,05％的粗纤维含量，12.93％的蛋白质，274.31％的吸水率，4.31的颜色属性，3,87的味道属性和3,71的芳香属性得出的。 ud关键字：黑桑叶干面条，优化。
8. High Grade Magnesium from Waste Bittern [R] . El-Yamani, I. S., Farah, M. Y., Isaac, S. L. 1979

机译：废卤水中的高品位镁

Leaves a bittern taste

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