| 1. | While causes of abomasum diseases were analyzed , and strategies were suggested for prevention and cure
同时进行了病因分析和讨论，并提出了建设性的防治对策。
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| 2. | Meanwhile , the partial proenzyme from the abomasums would be activated automatically by the latter two methods
同时还发现盐渍风干处理和自然风干处理可使皱胃中一部分酶原自动激活。
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| 3. | The process of amino acid digestion and absorption in goat digestive tract could he described as three compartments : abomasums , jejunum and ileum
将山羊消化道消化吸收氨基酸的过程分为3个分域：真胃、空肠和回肠。
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| 4. | Results showed that there were an obvious relationship among abomasum diseases with raising management , parities , milk yield , and onset period
调查结果表明：饲养管理、胎次、泌乳量、发病时期与真胃疾病有较大关系。
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| 5. | The greatest activity could be obtained on the condition of 8 % salt concentration , 1 : 20 ratio of abomasums and butter , 30w / cm2 supersonic strength and 40min extraction time
在食盐浓度8 ，皱胃与提取液比例1 ： 15时，用30w cm2超声强度提取40min ，可获得最大的凝乳活性。
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| 6. | The methods of the abomasums treatment suggested that the freezing method had least influence on milk - clotting activity , while the salting air - drying and natural air - drying went to another extreme
皱胃处理方式研究结果表明，冷冻处理对酶活性影响最小，盐渍风干处理影响较大，自然风干处理酶活性损失最多。
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| 7. | It was very slow at 5 but become higher above 25 . the enzyme from abomasums used in cheese production was rough extracts containing chymosin and pepsin . through the gel filtration chromatography and ion exchange chromatogra
羔羊胃蛋白酶最适凝乳温度为45 ’ c ；在45处理30inin ，酶活性开始下降， 60c处理30lliln ，酶活性完全丧失；酶的最适ph为1
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| 8. | As the kid chymosin was extracted by the traditional way and the buffering way at different ph values , its activity mainly depended on the salt concentration , extraction time and temperature , the ratio of buffer and abomasums and extraction times
用传统方法和不同ph缓冲液方法提取羔羊凝乳酶时，食盐浓度、提取时间、提取温度、提取液与皱胃比例、提取次数对凝乳活性有重要的影响。
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| 9. | Three steps were involved : ? ) estimation of the ileum volume of the animal using single compartment model . ? ) measurement of the flex of each compartment . ? ) determination of the amino acid content of chymus of abomasums and ileum , and calculation of the amino acid digestibility
试验分为3步：一是测定回肠体积，二是测定各分域的流率，三是测定真胃和回肠食糜中氨基酸含量和计算小肠氨基酸消化率。
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| 10. | With the increasing salt concentration , milk - clotting activity became higher and higher , then reached its peak , and then decreased gradually ; in the early extraction , the speed was quick , the milk - clotting activity was increased obviously . after it amounted to the maximum , the activity became steadily lower steadily ; the increasing temperature in extracting could improve the extraction activity , but too high temperature could result in the denaturation and inactivation ; the greater the ratio of abomasums and butter and was , the quicker speed was when the enzymes was drawn out , and after extracting for twice , most of the enzymes in the abomasums could be drawn out
随着食盐浓度增大，凝乳活性逐渐提高，当达到一定浓度后，凝乳活性又逐渐降低；在提取初期，提取速度较快，凝乳活性明显提高，当提取达到最大值后，凝乳活性又逐渐下降；随着提取温度的升高，凝乳活性逐渐增大，但温度过高时，会导致酶变性失活；随着提取液与皱胃比例的增大，酶溶出速度加快，提取次数越多，皱胃中酶提取越充分，提取2次后，皱胃中绝大部分酶被提出。
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