# 求翻譯~~英翻中~請英文高手幫幫忙

Calculation

Prepare a calibration graph by plotting absorbance against mg glucose per 20 ml given that: standard glucose solution containing 15 mg per ml after dilution gives solutions of 0, 0.25, 0.5, 1.0, 1.25, and 1.5 mg glucose per ml, and 1 ml each of these solutions + reagents +water give final solutions of 0, 0.25, 0.5, 1.0, 1.25, and 1.5 mg glucose per 20 ml.

(a)Cereals

% Available carbohydrates in cereal (as glucose)=C ×10/W

where C=concentration, in mg of glucose per 20 ml ,and W=weight of cereal used(g).

(b)Jams

% Sugar content of jam(as glucose)= C×250/W

where C=concentration, in mg of glucose per 20 ml ,and W=weight of jam used(g).

Rating

Calculation計算

Prepare a calibration graph by plotting absorbency against mg glucose per 20 ml given that: 準備一個測量表,標繪每20ml提練出葡萄糖(毫克)的吸收力

standard glucose solution containing 15 mg per ml after dilution gives solutions of 0, 0.25, 0.5, 1.0, 1.25, and 1.5 mg glucose per ml, ml.標準葡萄糖溶劑每毫升含15毫克,在溶解後,每毫升溶劑含0, 0.25, 0.5, 1.0, 1.25,和1.5毫克的葡萄糖

and 1 ml each of these solutions + reagents +water give final solutions of 0, 0.25, 0.5, 1.0, 1.25, and 1.5 mg glucose per 20

和這每一幾種溶濟中取一毫升+試劑+水加在每20毫升提出60, 0.25, 0.5, 1.0, 1.25, and 1.5 mg 的葡萄糖

(a)Cereals麥片

% Available carbohydrates in cereal (as glucose)=C ×10/W

在麥片中(同葡萄糖)%可得的碳水化合物

where C=concentration, in mg of glucose per 20 ml ,and W=weight of cereal used(g).

這裡C=濃縮,每20ml提出的毫克計算葡萄糖,W=所使用麥片的重量(克)

(b)Jams果醬

% Sugar content of jam(as glucose)= C×250/W

%果醬糖含量(同葡萄糖)

where C=concentration, in mg of glucose per 20 ml ,and W=weight of jam used(g).

這裡C=濃縮,每20ml提出的毫克計算葡萄糖,W=所使用果醬的重量(克)

Source(s): 努力翻的我