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acids

英 [ˈæsɪdz]

美 [ˈæsədz]

n.  酸
acid的复数

柯林斯词典

  • N-MASS 酸
    Anacidis a chemical substance, usually a liquid, which contains hydrogen and can react with other substances to form salts. Some acids burn or dissolve other substances that they come into contact with.
    1. ...citric acid...
      柠檬酸
    2. Acids in the stomach destroy the virus.
      胃酸能杀死病毒。
  • ADJ-GRADED (物质)含酸的,酸性的
    Anacidsubstance contains acid.
    1. These shrubs must have an acid, lime-free soil.
      这些灌木必须生长在不含石灰的酸性土壤环境。
  • ADJ-GRADED (水果或饮料)酸味的,酸的
    Anacidfruit or drink has a sour or sharp taste.
    1. These wines may taste rather hard and somewhat acid.
      这些酒可能喝着比较冲并且有股酸味。
  • ADJ-GRADED 尖刻的;刻薄的
    Anacidremark, oracidhumour, is very unkind or critical.
    1. This comedy of contemporary manners is told with compassion and acid humour.
      这部当代风尚喜剧杂糅了悲悯的情怀和尖酸的幽默。
  • 麦角酰二乙胺
    The drugLSDis sometimes referred to asacid.
    1. See also:amino acidhydrochloric acidnitric acidnucleic acidsulphuric acid

    双语例句

    • HPLC method was established for the determination of total amino acids and free amino acids in hirudo extract.
      建立了HPLC法测定水蛭提取液中总氨基酸和游离氨基酸的含量。
    • The nonessential amino acids were markedly reduced.
      非必须氨基酸明显减少。
    • Effect of irradiation on contents of protein and amino acids in three meat flavors was studied.
      研究了辐照处理对常见肉味香精中蛋白质和氨基酸的影响。
    • Amino acids help to speed the repair and regeneration of skin cells and collagen.
      氨基酸可以加速皮肤细胞和胶原的修复和再生。
    • These plastics can resist the action of acids.
      这些塑料不受酸的腐蚀。
    • Most content of volatile acids is acetic acid, which could seriously deteriorate litchi fruit wine quality.
      挥发酸中绝大部分是醋酸,严重影响了荔枝酒的质量。
    • Ulcers occur when the stomach's natural acids eat into the lining of the stomach.
      胃酸侵蚀胃内壁引发溃疡。
    • Organic acids can thus substantially affect the amounts and ratios of elements going into solution from minerals.
      因此有机酸对各种元素从矿物进入溶液的数量和比率都起着重大的影响。
    • Protein is first broken down into amino acids.
      蛋白质首先分解成氨基酸。
    • Among the more common acids are the butanoic acids, the pentanoic acids, the heptanoic acids and the octanoic acids.
      丁酸、戊酸、庚酸和辛酸是更为常用的酸。