bicarbonate
US /ˌbaɪˈkɑ:rbənət/
・UK /ˌbaɪˈkɑ:bənət/
C1 高級
n.名詞重碳酸鹽
One of the ingredients in cake is bicarbonate
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3人のシェフがオリジナルのラーメン作りに挑戦。| VOGUE JAPAN
14:09
- He had sodium bicarbonate and alkali, which raises the pH making the flavor loans, which are normally white or colorless and weak, slightly golden in color, while also making the gluten more elastic.
他有碳酸氫鈉和鹼，提高了pH值，使平時呈白色或無色弱的風味貸款略呈金黃色，同時也使麵筋更有彈性。
- The addition of sodium bicarbonate, whatever that means, also increases the cooking time of the noodles, allowing them to soak up more flavor from the broth.
碳酸氫鈉的加入，不管是什麼意思，也增加了麵條的烹調時間，讓麵條能吸收更多的湯汁味道。
美國VS英國星巴克｜美食大戰 (US vs UK Starbucks | Food Wars)
13:57
- Harry: Sodium bicarbonate Joe: Sodium
哈利：碳酸氫鈉 Joe: 鈉
水會過期嗎？ (Does Water Ever Expire?)
03:14
- Some carbonic acid will then lose a proton or two, forming bicarbonate or carbonate respectively.
部分碳酸會解離出一到兩個質子，分別形成重碳酸鹽或碳酸鹽。
- Carbonic acid forms about four million times more bicarbonate than carbonate, and shellfish need carbonate to build their shells.
碳酸形成重碳酸鹽的能力比碳酸鹽高出四百萬倍，而貝類需要碳酸鹽來生成牠們的殼。
高血磷症：成因、症狀、診斷、治療、病理一次看！ (Hyperphosphatemia causes, symptoms, diagnosis, treatment, pathology)
12:37
- Another situation is when living cells get affected by respiratory acidosis, which is when the carbon dioxide levels rise because a person isn't breathing or ventilating it out of the lungs quickly enough that carbon dioxide can diffuse into a cell and react with water to form carbonic acid, which quickly breaks into a proton and bicarbonate.
另外一種情況是，當活細胞受到呼吸性酸中毒影響時，這表示二氧化碳水準升高，因為人體無法足夠快地將二氧化碳排出肺部，二氧化碳會擴散到細胞內並與水反應形成碳酸，碳酸會迅速分解成質子和碳酸氫根。
- The bicarbonate goes back into the blood in exchange for a chloride ion, leaving behind a proton, and
碳酸氫根會與氯離子交換回到血液中，留下質子，
使用所有42種肯德基原料製作美國爆米花雞|快餐化學 (Making US Popcorn Chicken Using All 42 KFC Ingredients | Fast Food Chemistry)
16:59
- sodium bicarbonate, modified food starch,
碳酸氫鈉，改性食品澱粉。
英國瓶裝水與美國瓶裝水 | 食品戰爭 | Insider Food (UK vs US Bottled Water | Food Wars | Insider Food)
35:14
- According to a 2013 study, the minerals that have the most effect on water's taste are bicarbonate, sulfate, calcium, and magnesium.
根據 2013 年的一項研究，對水的口感影響最大的礦物質是重碳酸鹽、硫酸鹽、鈣和鎂。
- We're looking at the six most common substances, which are bicarbonate, calcium, magnesium, potassium, sodium, and sulfates.
我們正在研究六種最常見的物質，即碳酸氫鹽、鈣、鎂、鉀、鈉和硫酸鹽。