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Found 2 translations.
| Name | Current message text |
|---|---|
| h English (en) | Organic acids comprise most of the acids in honey, accounting for 0.17–1.17% of the mixture, with [[gluconic acid]] formed by the actions of [[glucose oxidase]] as the most prevalent. Minor amounts of other organic acids are present, consisting of [[formic acid|formic]], [[acetic acid|acetic]], [[butyric acid|butyric]], [[citric acid|citric]], [[lactic acid|lactic]], [[malic acid|malic]], [[pyroglutamic acid|pyroglutamic]], [[propionic acid|propionic]], [[valeric acid|valeric]], [[capronic acid|capronic]], [[palmitic acid|palmitic]], and [[succinic acid|succinic]], among many others. |
| h Japanese (ja) | 有機酸はハチミツ中の酸の大部分を構成し、混合物の0.17〜1.17%を占める。その中で、[[glucose oxidase/ja|グルコースオキシダーゼ]]の作用によって形成される[[gluconic acid/ja|グルコン酸]]が最も豊富に存在する。他に少量の有機酸として、[[formic acid/ja/ja|ギ酸]]、[[acetic acid/ja|酢酸]]、[[butyric acid/ja|酪酸]]、[[citric acid/ja/ja|クエン酸]]、[[lactic acid/ja|乳酸]]、[[malic acid/ja|リンゴ酸]]、[[pyroglutamic acid/ja|ピログルタミン酸]]、[[propionic acid/ja|プロピオン酸]]、[[valeric acid/ja|吉草酸]]、[[capronic acid/ja|カプロン酸]]、[[palmitic acid/ja|パルミチン酸]]、[[succinic acid/ja|コハク酸]]など、多数のものが存在する。 |