求助专业英语翻译高手帮忙翻译一下下面一段,不甚感激,急用,谢谢,不要软件乱翻的~~~Experiments were carried out at four different moisture levels viz. 55, 65, 75 and 85%, sugar level 29.6 g /100g of dry solid and particle

求助专业英语翻译高手帮忙翻译一下下面一段,不甚感激,急用,谢谢,不要软件乱翻的~~~Experiments were carried out at four different moisture levels viz. 55, 65, 75 and 85%, sugar level 29.6 g /100g of dry solid and particle
求助专业英语翻译高手帮忙翻译一下下面一段,不甚感激,急用,谢谢,不要软件乱翻的~~~
Experiments were carried out at four different moisture levels viz. 55, 65, 75 and 85%, sugar level 29.6 g /100g of dry solid and particle size 1.2\2/1.6 mm. Fig. 3 shows the effect of moisture content on citric acid production by SSF. Some calculated data are give in Table 2. The maximum citric acid concentration 8.8, 10.7, 11.2 and 10.5 g/100 g of dry solid was obtained from medium containing 55, 65, 75 and 85% moisture, respectively, after 9 days of fermentation. Citric acid production and sugar consumption varied considerably with the moisture content of the medium. Maximum citric acid production was obtained at 75% moisture level. Both
citric acid production and sugar consumption were lowest at 55% moisture level. Sugar consumption rate increased considerably with moisture level, up to 75%.
Sugar consumption was similar at 75 and 85% moisture levels. These results indicate that the higher moisture level (85%), probably increased substrate availability to the fungus but reduced the porosity of the medium and hence the heat and mass transfer. Increased sugar consumption may therefore be due to increase in substrate availability and reduced citric acid may be due to poor heat and mass transfer and poor oxygen availability. Lower moisture (55%) also reduced substrate
availability to the fungus resulting in lower citric acid production and sugar consumption. The maximum 38.4% citric acid yield was obtained at 75% moisture
level, which was optimal and selected for further experiments.
Four different media viz. M1, M2, M3 and M4 with sugar levels of 26.5, 29.6, 31.8 and 35.0 g/100 g of dry solid, respectively, were used for citric acid production
by SSF at a 75% moisture level. The results are shown in Fig. 4 and some calculated data on citric acid production are given in Table 3. In M4 medium both citric acid production and sugar consumption were decreased whereas in M1 and M2 sugar consumption was similar but citric acid production was slightly increased in M2.The maximum citric acid concentration 12.1 g /100 g of dry solid was obtained in medium M3 with a yield of 38.8% and sugar consumption of 97.5%. Therefore this
sugar level was selected.

求助专业英语翻译高手帮忙翻译一下下面一段,不甚感激,急用,谢谢,不要软件乱翻的~~~Experiments were carried out at four different moisture levels viz. 55, 65, 75 and 85%, sugar level 29.6 g /100g of dry solid and particle
进行了实验,在四个不同的水分含量即. 55,65,75和85％,血糖水平二十九点六克干固,粒径1.2 / 1.6毫米/ 100克.图. 3显示的水分含量由社保基金理事会柠檬酸生产的影响.一些计算数据,给于表2.最大柠檬酸浓度8.8,10.7,11.2和10.5 g/100从干固后的含9天55发酵,65,75和85％的水分,分别获得中克.柠檬酸生产和食糖消费量有很大差别与介质的含水率.最大的柠檬酸生产获得75％的湿度水平.这两种糖的柠檬酸生产和消费均在55％水分含量最低.食糖消费量大幅增加,具有吸湿率水平,高达75％.食糖消费量在75相似,85％水分含量.这些结果表明,高水分含量（85％）,可能增加基板可用性的真菌,但降低了介质的孔隙率,因此传热传质.食糖消费量增加,因此可能是由于在基板的可用性和降低柠檬酸的增加可能是由于不良的传热传质和贫氧的可用性.低水分（55％）也减少基板的可用性降低的真菌柠檬酸生产和糖消耗.最高38.4％的柠檬酸产率在75％水分含量,这是最佳的选择和进一步的实验.即四个不同的媒体.货币供应量M1,M2,M3和M4的与26.5,29.6,31.8和35.0 g/100干固,分别使用社保基金理事会为柠檬酸生产以75％的湿度水平克血糖水平.结果显示在图. 4,在柠檬酸生产一些计算数据列于表3.在M4的介质都柠檬酸生产和食糖消费量明显降低货币供应量M1和M2,而食糖消费量相近,但柠檬酸产量略有增加,M2.The最大柠檬酸浓度一十二点一克/ 100克干固在中获得的货币供应M3有38.8％和97.5％的消费糖的产量.因此,本血糖水平被选中.