"乳清蛋白" meaning in All languages combined

{
  "categories": [
    {
      "kind": "other",
      "name": "官話名詞",
      "parents": [],
      "source": "w"
    },
    {
      "kind": "other",
      "name": "官話詞元",
      "parents": [],
      "source": "w"
    },
    {
      "kind": "other",
      "name": "帶「乳」的漢語詞",
      "parents": [],
      "source": "w"
    },
    {
      "kind": "other",
      "name": "帶「清」的漢語詞",
      "parents": [],
      "source": "w"
    },
    {
      "kind": "other",
      "name": "帶「白」的漢語詞",
      "parents": [],
      "source": "w"
    },
    {
      "kind": "other",
      "name": "帶「蛋」的漢語詞",
      "parents": [],
      "source": "w"
    },
    {
      "kind": "other",
      "name": "有1個詞條的頁面",
      "parents": [],
      "source": "w"
    },
    {
      "kind": "other",
      "name": "有國際音標的漢語詞",
      "parents": [],
      "source": "w"
    },
    {
      "kind": "other",
      "name": "有詞條的頁面",
      "parents": [],
      "source": "w"
    },
    {
      "kind": "other",
      "name": "漢語名詞",
      "parents": [],
      "source": "w"
    },
    {
      "kind": "other",
      "name": "漢語詞元",
      "parents": [],
      "source": "w"
    }
  ],
  "lang": "漢語",
  "lang_code": "zh",
  "pos": "noun",
  "pos_title": "名詞",
  "senses": [
    {
      "categories": [
        {
          "kind": "other",
          "name": "漢語 生物化學",
          "parents": [],
          "source": "w"
        }
      ],
      "glosses": [
        "原料乳中去除在pH4.6等电点处沉淀的酪蛋白后，留下的蛋白質统称为乳清蛋白，占乳蛋白质的18%~20%。"
      ],
      "id": "zh-乳清蛋白-zh-noun-oUOIOTKD",
      "topics": [
        "biochemistry"
      ]
    }
  ],
  "sounds": [
    {
      "tags": [
        "Mandarin",
        "Pinyin"
      ],
      "zh_pron": "rǔqīng dànbái"
    },
    {
      "tags": [
        "Mandarin",
        "Bopomofo"
      ],
      "zh_pron": "ㄖㄨˇ ㄑㄧㄥ ㄉㄢˋ ㄅㄞˊ"
    },
    {
      "tags": [
        "Mandarin",
        "Standard Chinese",
        "Pinyin"
      ],
      "zh_pron": "rǔqīng dànbái"
    },
    {
      "tags": [
        "Mandarin",
        "Standard Chinese",
        "Bopomofo"
      ],
      "zh_pron": "ㄖㄨˇ ㄑㄧㄥ ㄉㄢˋ ㄅㄞˊ"
    },
    {
      "tags": [
        "Mandarin",
        "Standard Chinese",
        "Tongyong-Pinyin"
      ],
      "zh_pron": "rǔcing dànbái"
    },
    {
      "tags": [
        "Mandarin",
        "Standard Chinese",
        "Wade–Giles"
      ],
      "zh_pron": "ju³-chʻing¹ tan⁴-pai²"
    },
    {
      "tags": [
        "Mandarin",
        "Standard Chinese",
        "Yale"
      ],
      "zh_pron": "rǔ-chīng dàn-bái"
    },
    {
      "tags": [
        "Mandarin",
        "Standard Chinese",
        "Gwoyeu-Romatsyh"
      ],
      "zh_pron": "ruuching dannbair"
    },
    {
      "tags": [
        "Mandarin",
        "Standard Chinese",
        "Palladius"
      ],
      "zh_pron": "жуцин даньбай (žucin danʹbaj)"
    },
    {
      "ipa": "/ʐu²¹⁴⁻²¹ t͡ɕʰiŋ⁵⁵ tän⁵¹ paɪ̯³⁵/",
      "tags": [
        "Mandarin",
        "Standard Chinese",
        "Sinological-IPA"
      ]
    }
  ],
  "translations": [
    {
      "lang": "英语",
      "lang_code": "en",
      "word": "lactalbumin"
    }
  ],
  "word": "乳清蛋白"
}

{
  "categories": [
    "官話名詞",
    "官話詞元",
    "帶「乳」的漢語詞",
    "帶「清」的漢語詞",
    "帶「白」的漢語詞",
    "帶「蛋」的漢語詞",
    "有1個詞條的頁面",
    "有國際音標的漢語詞",
    "有詞條的頁面",
    "漢語名詞",
    "漢語詞元"
  ],
  "lang": "漢語",
  "lang_code": "zh",
  "pos": "noun",
  "pos_title": "名詞",
  "senses": [
    {
      "categories": [
        "漢語 生物化學"
      ],
      "glosses": [
        "原料乳中去除在pH4.6等电点处沉淀的酪蛋白后，留下的蛋白質统称为乳清蛋白，占乳蛋白质的18%~20%。"
      ],
      "topics": [
        "biochemistry"
      ]
    }
  ],
  "sounds": [
    {
      "tags": [
        "Mandarin",
        "Pinyin"
      ],
      "zh_pron": "rǔqīng dànbái"
    },
    {
      "tags": [
        "Mandarin",
        "Bopomofo"
      ],
      "zh_pron": "ㄖㄨˇ ㄑㄧㄥ ㄉㄢˋ ㄅㄞˊ"
    },
    {
      "tags": [
        "Mandarin",
        "Standard Chinese",
        "Pinyin"
      ],
      "zh_pron": "rǔqīng dànbái"
    },
    {
      "tags": [
        "Mandarin",
        "Standard Chinese",
        "Bopomofo"
      ],
      "zh_pron": "ㄖㄨˇ ㄑㄧㄥ ㄉㄢˋ ㄅㄞˊ"
    },
    {
      "tags": [
        "Mandarin",
        "Standard Chinese",
        "Tongyong-Pinyin"
      ],
      "zh_pron": "rǔcing dànbái"
    },
    {
      "tags": [
        "Mandarin",
        "Standard Chinese",
        "Wade–Giles"
      ],
      "zh_pron": "ju³-chʻing¹ tan⁴-pai²"
    },
    {
      "tags": [
        "Mandarin",
        "Standard Chinese",
        "Yale"
      ],
      "zh_pron": "rǔ-chīng dàn-bái"
    },
    {
      "tags": [
        "Mandarin",
        "Standard Chinese",
        "Gwoyeu-Romatsyh"
      ],
      "zh_pron": "ruuching dannbair"
    },
    {
      "tags": [
        "Mandarin",
        "Standard Chinese",
        "Palladius"
      ],
      "zh_pron": "жуцин даньбай (žucin danʹbaj)"
    },
    {
      "ipa": "/ʐu²¹⁴⁻²¹ t͡ɕʰiŋ⁵⁵ tän⁵¹ paɪ̯³⁵/",
      "tags": [
        "Mandarin",
        "Standard Chinese",
        "Sinological-IPA"
      ]
    }
  ],
  "translations": [
    {
      "lang": "英语",
      "lang_code": "en",
      "word": "lactalbumin"
    }
  ],
  "word": "乳清蛋白"
}