有没有哪位大神能够翻译一下这个是啥？具体怎么使用？ 我只知道下面的made in germany_百度知道
有没有哪位大神能够翻译一下这个是啥？具体怎么使用？ 我只知道下面的made in germany
有没有哪位大神能够翻译一下这个是啥？具体怎么使用？ 我只知道下面的made in germany跪求大神帮帮忙
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身体保湿霜；身体保湿乳液
怎么使用呢？
一般就是洗完澡之后涂抹到皮肤上
帮忙翻译一下嘛，第一句以后完全懵了
不要用来抹脸；阴凉处存放；请勿食用；放在儿童够不到的地方
采纳率：75%
来自团队：
人家只是用十种语言说了十遍的“身体保湿霜“，并没有多说半个字的具体使用。
这个写的啥，可以帮忙翻译一下吗？
这是防蠢声明。说的是“非面部使用，保存在不热的地方，不能食用，不要让小孩够到”
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&&哪位大神帮我翻译下这段专业文章~~谢谢哇~~
哪位大神帮我翻译下这段专业文章~~谢谢哇~~
哪位大神帮帮忙，翻译下这篇文献的Discussion部分~~:tiger06::tiger06::tiger06::tiger06:
实在是因为时间来不及了，最近事情真的不是一般多，这篇文献翻译才开始~~
:tiger16::tiger16::tiger16::tiger16:
原文一起贴上~~:cat39::cat39::cat39::cat39::cat39::cat39:
4. Discussion
The microbial variations in several types of food, such as kimchi(Chang et al.,2008), traditional fermented mustard (Chao et al.,2009), and Vietnamese alcohol starter (Thanh et al., 2008), have recently been examined by using rRNA gene sequence analysis. In the few research studies about the Chinese liquor ermentation process (Wang et al., 2008a, 2008b; Zhang et al., ), the authors usually focus on only a limited number of isolated samples and neglect to pay attention to microbial diversity variation during the entire fermentation process. This study provides a sysatic analysis of bacterial and fungal diversity and the correlation ween chemical properties and the bacterial and fungal OTUs during the fermentation process of one of the most famous Chinese Fen liquors. In this study, the bacterial community diversity became lower during the Fen liquor fermentation process. When the fermentation began, the contents of several chemicals&&increased, making the habitat suitable for few types of bacteria. The microbes present only in the beginning of the fermentation process might have existed in the
starter, but could not last long during the fermentation process. However, the richness of fungi was more stable during the fermentation process, indicating that these types of fungi involved in liquor fermentation might be adaptable to changes in the fermentation environment.
Fig. 3 showed the major families present during the fermentation process. Those detected at day 1 were similar to those in the starters (data not shown).The bacteria in the fermentation process were almost exclusively from the family Lactobacillaceae after day 1, indicating that the family Lactobacillaceae was the only bacterial contributor to the fermentation. The sequence length obtained from
pyrosequencing was less than 300 base-pair (bp) (produced by Genome Sequencer 20 Sys) this result may be due to a lack of resolution ween different species of the family Lactobacillaceae. Therefore, clone libraries were constructed and a dideoxy chain termination sequencing method was used to analyze the bacterial diversity in the fermentation process. About 700 bp of
the randomly selected clones and a nearly full-length asbled sequence of the 16S rRNA gene in each OTU of the family Lactobacillaceae were determined. In bacteria, the most abundant OTU FGL8 was similar to Lactobacillus acetotolerans (AB303841), which was detected in a fermented rice bran sample (Nakayama et al.,
2007). On day 9, the sequence number content, as well as most of the chemical components, reached their zenith, indicating that the OTU FGL8 might be the most important of all the bacteria, and that day 9 might be an important point during the fermentation process. Furthermore, the organic acids increased from day 1 to day 7 making the environment unsuitable to other bacteria in the family&&Lactobacillaceae.
The OTU FGL7 was more than 99% similar to L. delbrueckii (AY050172), which colonizes vegetable fermentation (Germond et al.,2003) and this OTU existing in day 1 and day 3 indicating that this OTU was present in the starters. The sequences of OTU FGL6 were assigned to L. brevis (AF515220), which was previously detected in a paddy rice silage sample (Ennahar et al., 2003). These five OTUs might be correlated with the production of aldehydes according to the
similar change trends at the beginning of the fermentation process.
The diversity of fungal communities during the fermentation process was determined using the pyrosequencing method with an independent bar-code of each sample. Using a reference database of public sequences to define OTU for pyrosequencing datasets was suggested in previous studies (Dethlefsen et al., 2008; Sogin et al.,2006). The sequences with the same taxonomic annotation were
assigned OTU when analyzing fungal community composition in this study. More than 90% of the ITS1 region sequences can be divided into three groups while only the family Saccharomycetaceae dominated in the starters (data not shown).
In previous studies, the genus Candida was detected in a ewe's dairy sample (Cosentino et al., 2001) and used as the starter for alcoholic fermentation processes (N'Guessan et al., 2010). However, the percentage of the sequences belonging to the genus Candida was low and kept steady during the 28-day fermentation process without any particular species occurring regularly. The variety of the genus Candida did not show any notable correlations with the change trends
of the chemical components in Fig. 1. This result indicates that the genus Candida might not be important in the Fen liquor fermentation process.
Almost all sequences belonging to the family Saccharomycopsidaceae could be assigned to Saccharomycopsis uligera,which has the ability to ferment cellulosic alcohol (Jeon et al., 2009) and to degrade starch (Valachova and Horvathova, 2007). This yeast also secretes a large amount of amylases, acid proteases and β-glucosidase, which have potential applications in the fermentation industry (Chi et al., 2009). This yeast might play an important role in the mid-prophase and
correlate with the production of ethanol in the Fen liquor fermentation could be divided into seven OTUs, according to the GenBank taxonomic annotations. The most abundant sequences were in the OTU FGS7. When compared with the GenBank database, this group aligned with an uncultured compost fungus clone from full-scale facilities (Hultman et al., 2008), perfectly matched with the asbled
contig with the 18S rRNA gene sequence (AB160862) and the ITS1 region and 5.8S rRNA gene sequences (FM199965) (Daniel et al., 2009) of cultured Issatchenkia orientalis. In previous studies, I. orientalis was found to serve the functions of organic acid degradation during wine fermentation (Hong et al., 2010), and was also detected in cheese fermentation samples (Seiler and Busse, 1990), cocoa bean heap fermentation samples (Daniel et al., 2009), and coffee fermentation samples (Masoud et al., 2004). The relationship of the OTU FGS7 and the variations of chemical components could be explained if the OTU FGS7 could produce many types of chemical components, such as ethanol, and could
degrade the organic acid produced by S. cerevisiae (Schwartz and Radler, 1988) and Lactobacillaceae. Furthermore, the percentage of this OTU on day 1 was relatively high, and most of the fungal sequences could be associated with this OTU in the starter samples (data not shown). The OTU FGS5 was closest to S. cerevisiae, which could produce fuel ethanol from lignocellulose (Zaldivar et al., 2001) and many types of carbohydrates (Kotter and Ciriacy, 1993; Pronk et al., 1996). The OTU FGS5 may produce many types of chemical components during the prophase of the fermentation process. The OTU FGS1 was similar to an uncultured marine fungus. The sequences&&of the OTU FGS3 were closely related to Pichia anomala, which was detected in plain yogurt fermentation and has the capability of
fermenting galactose (Giudici et al., 1996). The recognized sequences belonging to filamentous fungi, such as the family Trichocomaceae, which was thought to play an important role in the food-fermentation process, were extremely few in this
study. The effect of DNA extraction could be disregarded because more than one-third of sequences could be assigned to the family Trichocomaceae and 5% of sequences belonged to the genus Aspergillus in other samples using the same DNA extraction method (data not shown). This result might indicate that the major active microbes during the liquor fermentation were the families&&Saccharomycetaceae and Lactobacillaceae. Another possible explanation was that the filamentous fungi grew and waned expeditiously during days 1 to 3 without detection by the sequencing method.
During the fermentation process, organic acid content continually increased while the pH decreased from day 1 to day 7. During this period, the fermentation perature increased rapidly due to the release of energy from the fermentation of ethanol (Fig. 1). Accordingly, the copy number of the 16S rRNA gene also increased from day 1 to day 5 (Fig. 3). In contrast, the reduction of the ITS1 region copy number after day 15 might be because of the continuous increased
organic acids and decreased perature due to the low activity of fermentation of ethanol.&&
To investigate if a 28 day fermentation time was optimal, the fermentation was extended to 40 days. Comparisons of the major bacterial and fungal OTUs at day 21, day 28, and day 40 were performed in Figs. 4 and 5. Similar results were obtained at day 21 and day 28, while day 40 showed larger differences. Analysis of the chemical and physical properties revealed that only the ester content increased ween day 21 and day 40. These results indicated that the fermentation time could be abbreviated which could enhance the efficiency of Fen liquor production.
In this study, the diversity of bacterial and fungal communities was studied using a clone library and the pyrosequencing method. Usually, only several types of bacteria and fungi were the major microbes contributing to the liquor fermentation process. Our results showed that the combined action of more different bacterial and fungal species contributed the fermentation process of Fen liquor during different periods. This study provided evidence that the addition of one or more bacterial and fungal species could improve the quality of liquor in traditional or industrial yeast strain fermentations. Furthermore, knowledge of the bacterial and fungal species contributing to the fermentation process during different time periods might be useful to control liquor production syss and improve liquor
quality. On the other hand, the bacterial and fungal species potentially tampered with the quality of Fen liquor should receive more attention and further studies. Further studies about a more-detailed examination of correlation ween the chemical and physical properties and the major microbes as well as the hypothetic types of bacteria and fungi contributing to the fermentation process are necessary.
就是因为赶时间啊~~:tiger16::tiger16::tiger16:
&&不然都自己做了，赚币币~~:tiger08::tiger08:
额~~谷歌是坑爹的~~:tuzi4::tuzi4:
&&starter culture翻译成了起动机文化，让人直接向奔溃~~:dragon1::dragon1:，
学术必备与600万学术达人在线互动！
扫描下载送金币哪位大神可以帮我翻译一下 很急 拜托了_百度知道
色情、暴力
我们会通过消息、邮箱等方式尽快将举报结果通知您。
哪位大神可以帮我翻译一下 很急 拜托了
哪位大神可以帮我翻译一下 很急 拜托了gii tdkg uthp thfn tcu yuk ，adwu pudu trnt jghu fkuk cqwy wqiy rqyy ，wjgg bnhn ytfh wqiy tkg tvey qqu wwww ftjb wfcu ykgd qevh kcn ，ypi fhwu rqyy kwu jghu eeg dcu pppp ujd rqyy dcu ypeg hhgg rqyy fkuk ...
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我也不知道，但给了我一种闪含语系的感觉
采纳率：58%
这是哪国语言啊？
我也不知道啊
gii tdkg uthp thfn tcu yuk ，adwu pudu trnt jghu fkuk cqwy wqiy rqyy ，wjgg bnhn ytfh wqiy tkg tvey qqu wwww ftjb wfcu ykgd qevh kcn ，ypi fhwu rqyy kwu jghu eeg dcu pppp ujd rqyy dcu ypeg hhgg rqyy fkuk cqwy ，jghu fhwu rqyy 。gii tdkg uthp ylyi wfh tcu ，thd wwy vfbh wrhh gkvh pppp rgkd （wqiy tdkg uthp jghu wfh tcu ），trnt ipmq tjgf trnt wun pppp ujd rqyy udu txiu nhyq fqpv bnh 。adwu pudu trnt tvey qdmh yneg trnt wun cexx wqje nywy uejj vfbh sudh ，dhfd ggll fhnv gfqn ，ggll fhnv rsh uymh 。不知道怎么说，其实我是喜欢你的，但也许你和很多人都会误解吧，这真的只是朋友之间的友谊上的喜欢，是真的。不知道为什么，自从那件事之后(你知道是什么)，我觉得我们之间的关系疏远了。其实我很希望我们能像以前那样，在一起玩，一起打闹。你们之间有什么误会吗用五笔输入法打的。。。
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回答问题，赢新手礼包哪位大神可以帮我翻译一下下面的话吧，不要用软件对付我啊，最起码梳理下条理，看着通顺些啊_百度知道
色情、暴力
我们会通过消息、邮箱等方式尽快将举报结果通知您。
哪位大神可以帮我翻译一下下面的话吧，不要用软件对付我啊，最起码梳理下条理，看着通顺些啊
State management, market and price regulation have been tuned to meet the requirements of movement and development of trade. The control and regulation of key commodities have made progress, preventing adverse effects of world market prices...
提示该问答中所提及的号码未经验证，请注意甄别。
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开拓旅游的潜力;电讯网络已经现代化,旅游活动得到了提高,大多数公社有公社文化邮局,有289万互联网用户,到2005年底。旅游企业显示了一个相当快速的进步。外国旅游者的数量。运输领域不断深入发展,基本上满足要求和人们的旅游商品流通,以各种方式的运输工具和方便的方式。它的基础设施和运输质量有明显的上升,符合既定目标。国内旅游已受到普遍关注。国内游客的数量从1120万年的2000上升到1500万年的2005人。链接在旅游业、交通等行业被提升为前提,创造了坚实的旅游业的发展从2006年到2010年期间。在5年(),1256万个新电话装置。 据估计,消除饥饿和改变经济结构、市场和价格调控调整了符合要求的运动和发展贸易。控制与调节的关键商品有进步,防止不良影响的世界市场价格在国内市场.8%。邮政服务的行业得到了迅速的发展和电信、更强烈的迷人的旅游产品。旅游营业额急剧增加。商品流通的体积增加大约9.78%的体积平均而客运每年增加10.61%。一年一度的货物吞吐量的体积通过港口增加9,越南已经从210万增加人在2000年到347万年的2005。旅游设施和法律环境,这有助于创造就业机会、减少贫困。旅游市场已经扩大。旅游的形式多样化和更丰富国家管理
国家管理、市场和价格调控调整了符合要求的运动和发展贸易。控制与调节的关键商品有进步,防止不良影响的世界市场价格在国内市场。　　旅游企业显示了一个相当快速的进步。外国旅游者的数量,越南已经从210万增加人在2000年到347万年的2005,符合既定目标。国内旅游已受到普遍关注。国内游客的数量从1120万年的2000上升到1500万年的2005人。旅游市场已经扩大。旅游的形式多样化和更丰富、更强烈的迷人的旅游产品,开拓旅游的潜力。旅游营业额急剧增加,这有助于创造就业机会、减少贫困,消除饥饿和改变经济结构。
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回答问题，赢新手礼包}