Nn̄g-pe̍h-chit
(Tùi Nn̄g-pe̍h-tsit choán--lâi)
Nn̄g-pe̍h-chit (卵白質)[1], he̍k-chiá tān-pe̍k-chit (蛋白質)[2], sī 1 khoán ho̍k-cha̍p, koân hun-chú-tāng ê iú-ki hòa-ha̍p-bu̍t. I ê sêng-hūn chú-iàu sī an-ki-sng. Só·-ū ê sè-pau hām (kòe-lū-sèng) pēⁿ-to̍k lóng i-lāi nn̄g-pe̍h-chit kò·-sêng in ê kiat-kò·, î-chhî in ê kong-lêng. Chin chē nn̄g-pe̍h-chit sī kàⁿ-sò· a̍h sī in ê tan-ūi. Mā ū nn̄g-pe̍h-chit ū su-sàng, lia̍p-chek goân-sò·, hun-chú ê hoat-tō·.
Êng-ióng-ha̍k hong-bīn lâi kóng, nn̄g-pe̍h-chit sī 1 khoán thê-kiong an-ki-sng ê châi-liāu, tùi bô châi-tiāu seng-sán chi̍t-kóa-á an-ki-sng ê seng-bu̍t lâi kóng, sī pit-iàu ê ióng-hun.
Chham-khó
siu-kái- ↑ Ogawa Naoyosi, pian. (1932). "nn̄g-pe̍k-chit 卵白質". 臺日大辭典 Tai-Nichi Dai Jiten [Tâi-Ji̍t Tōa Sû-tián]. Hā-koàn. p. 507. OCLC 25747241.
- ↑ Ogawa Naoyosi, pian. (1932). "tān-pe̍k-chit 蛋白質". 臺日大辭典 Tai-Nichi Dai Jiten [Tâi-Ji̍t Tōa Sû-tián]. Hā-koàn. p. 48. OCLC 25747241.
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