Results for trienantoate translation from English to Lithuanian

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English

minimum purity stated for trienantoate = 95 %

Lithuanian

mažiausias nurodytas trienantoato grynumas – 95 %

Last Update: 2014-11-17
Usage Frequency: 1
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English

quantification of trienantoate by using tricaproate as internal standard

Lithuanian

trienantoato kiekybinis nustatymas naudojant triheksanoatą kaip vidinį etaloną,

Last Update: 2014-11-17
Usage Frequency: 2
Quality:

English

minimum limit stated for trienantoate in butterfat = 11 kg/t

Lithuanian

mažiausia nurodyta trienantoato norma sviesto riebaluose – 11 kg/t

Last Update: 2014-11-17
Usage Frequency: 1
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English

in the case of incorporation of 95 % pure trienantoate 10,05 kg/t

Lithuanian

10,05 kg/t, jei pridedamas 95 % grynumo trienantoatas.

Last Update: 2014-11-17
Usage Frequency: 2
Quality:

English

four collaborative trials have been carried out to determine the trienantoate content in traced butter.

Lithuanian

buvo atlikti keturi tarplaboratoriniai tyrimai trienantoato kiekiui žymėtame svieste nustatyti.

Last Update: 2014-11-17
Usage Frequency: 1
Quality:

English

additional information: statistical analysis of results on the determination of trienantoate in butterfat by triglyceride analysis

Lithuanian

papildoma informacija. rezultatŲ, gautŲ trigliceridŲ analizĖs bŪdu nustatant trienantoato kiekĮ sviesto riebaluose, statistinĖ analizĖ

Last Update: 2014-11-17
Usage Frequency: 1
Quality:

English

the results of 7 labs showed that the fame method produced a higher variability and consequently it was decided to use only the determination of trienantoate as triglyceride following the procedure of the q quantification of trienantoate by using tricaproate as internal standard.

Lithuanian

7 laboratorijų rezultatai parodė, kad taikant fame metodą kintamumas buvo didesnis, todėl buvo nuspręsta taikyti tik trienantoato kaip triglicerido nustatymą, jam kiekybiškai nustatyti naudojant triheksanoatą kaip vidinį etaloną.

Last Update: 2014-11-17
Usage Frequency: 1
Quality:

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