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supernatant viia teise tsentrifuugitopsi ilma sadet pesemata.
transfer the supernatant, without washing the sediment, into one another centrifuge tubes.
Last Update: 2014-11-17
Usage Frequency: 1
Quality:
tsentrifuugitopsi kaalutakse 0,1 g punkti 5.1 kohaselt ettevalmistatud proovi.
weigh into the centrifuge tube 0.1 g of the oil prepared as in point 5.1.
Last Update: 2014-11-21
Usage Frequency: 1
Quality:
pipeti abil viiakse 40 ml rasva või õli proovi põhjast tsentrifuugitopsi;
by using a pipette, 40 ml of fat or oil shall be transferred from the bottom of the sample to a centrifugation tube.
Last Update: 2014-11-21
Usage Frequency: 1
Quality:
tsentrifuug, millega saadakse vähemalt 1000 g kiirendus (arvutatuna tsentrifuugitopsi keskelt)
centrifuge giving 1000 g or more (calculated at the centre of the tube)
Last Update: 2014-11-16
Usage Frequency: 1
Quality:
100 mg pulbristatud uuritavat proovi kaalutakse, pannakse tsentrifuugitopsi ja lisatakse 5 ml sisestandardit sisaldavat ekstraheerimislahust.
weigh 100 mg of the powdered test sample, place in a centrifuge tube and add 5 ml of extraction solution containing the internal standard.
vedelik kanda ühte tsentrifuugitopsi ja tsentrifuugida 2000 g juures 10 minutit, et eemaldada sadestunud materjal.
transfer the liquid into one centrifuge tubes and centrifuge at 2000 g for 10 minutes in order to remove the precipitated material.
pärast tsentrifuugitopsi ja selle sisu kiiret jahutamist temperatuurini 6-8 °c kõrvaldatakse ülemine rasvakiht täielikult.
after cooling the tube and contents rapidly to 6 to 8 °c, the upper fat layer is removed completely.
100 mg pulbristatud uuritavat proovi kaalutakse, asetatakse tsentrifuugitopsi ja lisatakse 5 ml sisestandardit sisaldavat ekstraheerimislahust.
100 mg of the powdered test sample shall be weighed, be placed in a centrifuge tube and 5 ml of extraction solution shall be added containing the internal standard.
kaaluda 100 ml tsentrifuugitopsi juustu või etaloni kogus, mis on ekvivalentne 5 g kuivmassiga, lisada 60 ml destilleeritud vett ja homogeniseerida varrashomogenisaatori abil (8000–10000 pööret minutis). ph reguleerida lahjendatud äädikhappega (4.5.1) väärtusele 4,6 ja tsentrifuugida (5 minutit, 3000 g).
weigh the amount equivalent to 5 g dry mass of cheese or the reference standards into a 100 ml centrifuge tube, add 60 ml distilled water and homogenize with a rod homogenizer (8000 to 10000 rpm). adjust to ph 4,6 with dil. acetic acid (4.5.1) and centrifuge (5 minutes, 3000 g).