Ten mononuclear complexes with phenolic hydroxyl Schiff base ligands have synthesized.

Results indicated that contents of carboxyl, phenolic hydroxyl and sulfonic groups decreased with increased M_w.

研究表明，随着Mw增大，羧基、酚羟基、磺酸基的含量减小。

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Furthermore, the pH effect of photoionization of tyrosine resulting from deprotonation of phenolic hydroxyl group in alkaline solution was demonstrated.

进一步阐明，酪氨酸光电离的pH效应源于其酚羟基的电离。

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Their structures were characterized by elemental analysis, IR, NMR and TG DSC.

经元素分析、IR、NMR和TG－DSC测定，对其结构进行了表征，配合物是通过酚羟基氧原子和锡原子的配键生成的。

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These illustrated that selective inhibition of TOP ⅱα might originate from the middle of the phenolic hydroxyl groups on the B ring.

这些说明选择性抑制TOPⅡα的活性可能来源于中间B环上的酚羟基。

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NMR study of proton dissociation processes of two complexans containing phenolic hydroxyl groups

含酚羟基氨羧络合剂质子解离过程的NMR研究

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Expanded empirical formulas suggest that, in structure unit of C9, the numbers of phenol and aliphatic hydroxyl both have increased, while the carboxyl and carbonyl have decreased after hydrogenation.

扩大经典式显示，C9结构单元中酚羟基和醇羟基的个数在活化后都有所增加，羰基和羧基数都不同程度地减少了。

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The C_9 unit empirical formula of the product of F was: C_9H_ ( 6.72) O_ ( 3.07)( OCH_3) 1.52, with 0.43 Ph-OH and 1.52 methoxyl group in each C_9 unit.

甲酸酸解后产物的C9单元经验式为：C9H（6.72）O（3.07）（OCH3）（1.52），每个C9单元含有0.43个酚羟基，1.52个甲氧基；

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The technology could effectively get rid of sediment-causing substance in fruit juice or wine, such as pectin, protein.

能有效去除果汁饮料（酒）中的果胶、蛋白和高级棕榈酸酯絮状物等造成沉淀的物质。

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Liquor turbidity and precipitate include white haze, flocculent precipitate, white needle-shaped crystal, brown precipitate, faint yellow precipitate, blue precipitate and smoky haze etc.

白酒浑浊沉淀现象有白色浑浊、絮状物沉淀、白色针状结晶、棕色沉淀、淡黄色沉淀、蓝色沉淀、烟雾状浑浊等；

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, white floc ( induced by the change of dissolution conditions of ethyl oleate, ethyl palmitate, ethyl linoleate and fusel oil), brown yellow precipitate ( induced by iron ion), and greasy substances ( produced by aroma-producing substances in liquor).

白色絮状沉淀主要由3种高级脂肪酸乙酯，即油酸乙酯、棕榈酸乙酯、亚油酸乙酯和杂醇油的溶解条件变化而引起；棕黄色沉淀主要是由铁离子形成的棕色沉淀物质；

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The precipitate in liquor is a common problem in distilleries which have to tackle with and the frequent causations are as follows: floccule induced by three kinds of higher fatty acid ethyl ester and microthermal storage and filtration could prevent it;

白酒产生混浊沉淀是一普遍问题，常见的有絮状沉淀，主要由3种高级脂肪酸乙酯引起，可于低温贮存过滤；

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The magnetic field separation method can separate the magnetic flocs effectively, which overcome the high gradient magnetic separator to the electric power supply dependence, achieves the good treatment effect.

磁场分离法能有效分离磁性絮状沉淀，克服了高梯度磁分离器对电力供应的依赖，达到较好的处理效果。

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CONCLUSION The method of new technics was simple and practical, which well solved the problem of the floccule appearing in Compound Belladonna Mixture.

结论新工艺制法简单、实用，有效的解决了复方颠茄合剂絮状沉淀的问题。

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The precipitate in low-alcohol Maotai Liquor mainly include reversible white floc, black fine solids precipitation, and gray floc.

低度茅台酒生产中产生的主要沉淀为：可逆性的白色絮状沉淀、黑色细颗粒沉淀和灰白色絮状沉淀。

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The solution of zirconium oxychloride is hydrolyzed by aqueous ammonia, and hydrated zirconia flocculent is deposited.

氧氯化锆水溶液用氨水水解，生成水合氧化锆絮状沉淀，再经过洗涤、陈化、干燥、破碎、筛分、活化处理等几步工艺制成水合氧化锆树脂。

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Ortho nitrobenzene sulfinic acid precipitates zirconium quantitatively from hydrochloric acid solutions not stronger than 0.6N.

邻-硝基苯亚磺酸在0.4N盐酸溶液中与锆离子生成淡黄色絮状沉淀。

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During the preserved period, the preserved solution of all groups were transparent, there was no turbidness. pH value was maintained at 7.2-7.4, the bacterial culture was negative.

角膜保存期间，各组保存液均澄清，未见混浊及絮状沉淀。PH值稳定在7.2-7.4，细菌学培养结果均为阴性。

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The results showed that, the white flocculent precipitate was the residues of polyacrylamide.

结果表明，白色絮状沉淀为聚丙烯酰胺在地层中的残留物。

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The thermal degradation mechanism obeyed D 3 in Deceleration;

热降解机理是Deceleration中的D3降解机理；

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This indicated the medium of pH 5.8 and the secretory acid component in parenchyma cell in C. acuminata leaf both induced the cell wall degradation.

这说明，pH值为5.8的酸性培养基和喜树叶片薄壁细胞内的酸性成分自泌可能共同诱导了其细胞壁的酸性降解。

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