內容說明:加強宣導使用廁所禮儀事宜

內容說明:加強宣導使用廁所禮儀事宜

結果 (越南文) 1:

Nội dung Mô tả: Tăng cường quảng bá các vấn đề về nghi thức nhà vệ sinh

結果 (越南文) 2:

3.6. WAC and OAC of extracted starch
The WAC of starches from unfermented and fermented cassava roots
varied with fermentation time (Fig. 4). WAC of the starch samples increased with increasing length of fermentation. The ability of starch to
absorb water depends on the hydrophilic components in starch. Fermentation of starch results in depolymerisation of starch due to enzymatic and microbial attack into simple sugars as previously stated.
Sugars are known to act as humectants and may absorb water. This may
explain the increased WAC of starches from the fermented cassava
roots.
The OAC of the cassava starch decreased after 24 h of fermentation
and increased thereafter. An explanation remains to be determined.
Previous research indicated that OAC in starch relies mainly on the
physical chemistry of oil within the starch structure, since starch does
not have non-polar sites similar to those found in proteins (Abu, Duodu,
& Minnaar, 2006). Thus, variation in OAC may be due to differences in
the extent of breakdown during fermentation.

結果 (越南文) 3:

Kiểm tra nội dung: phát triển tuyên truyền của xã giao cầu