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茶叶等级
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  “茶叶等级”译为未确定词的双语例句
     The coefficient is 0.90, slightly higher than that of polyphenols or amino acids to the maturity.
     相反,等级低的茶叶氟含量高,相关系数为0.90,高于茶多酚(相关系数为0.81)、氨基酸(相关系数为0.83)与茶叶等级的相关性。
短句来源
     Measurement of Density and Expansion Rate of Green Tea and Their Correlations to the Grade
     炒青绿茶密度和膨胀率测定方法及其与茶叶等级的关系
短句来源
     Chroma space and image enhancement algorithm based on wavelet were proposed,and combine the wo,which used for analyzing the tea color and luster and evaluating the grade of the tea.
     通过计算机分析茶叶样本图像的茶叶色泽,可以不受人为因素的干扰,客观评定茶叶等级。 为此,介绍了色度空间与基于小波的图像增强算法,并将二者结合,用来分析茶叶色泽,评定茶叶等级
短句来源
  相似匹配句对
     The increasing rate was 1.1 to 3.0 between the two adjoining leaves of the young shoot.
     1.氟与茶叶品质等级的关系
短句来源
     Chemical constituents from the leaves of Camellia sinensis
     茶叶的化学成分
短句来源
     Measurement of Density and Expansion Rate of Green Tea and Their Correlations to the Grade
     炒青绿茶密度和膨胀率测定方法及其与茶叶等级的关系
短句来源
     THE DEFINITION OF NATURAL DISASTER AND DISASTER GRADE SCALE
     自然灾害的概念、等级
短句来源
     Discussion on "Grade" of architectonic structure
     浅谈建筑结构“等级
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  tea grades
This paper describes an investigation into the performance of a Neural Network (NN) based Electronic Nose (EN) system, which can discriminate the aroma of different tea grades.
      
The EN system comprising of an array of four tin-oxide gas sensors was used to sniff thirteen randomly selected tea grades, which were exemplars of eight categories in terms of aroma profiles.
      


the F quarry, F content, F extracting ratio and the fluorine-decreasing measures in teas were summarized. The result showed that the F content in soils directly affected its content in teas, which correlated to the pH, organic matter, soil granule, parent materials and positive ion content and so on. When the atmosphere was polluted, F could enter leaves cells via spiracles in the air. The F content in the water was affected by the soil and atmosphere environments. The older the leaves were, the higher F content...

the F quarry, F content, F extracting ratio and the fluorine-decreasing measures in teas were summarized. The result showed that the F content in soils directly affected its content in teas, which correlated to the pH, organic matter, soil granule, parent materials and positive ion content and so on. When the atmosphere was polluted, F could enter leaves cells via spiracles in the air. The F content in the water was affected by the soil and atmosphere environments. The older the leaves were, the higher F content was. Likewise F content was also high in the high grade teas and tough raw material teas. The order of F accumulation amounts in the tea plant organs was expressed as leaf>bud>seed>skin>with>skeleton branch>radicel>stem>taproot>side root. The F extracting ratio was very closely correlated with infusing temperature, time and times. In order to decrease the fluorine content in teas, many methods were used by boiling water infusion, adding chemical medicine or improving processing and so on, even cultivating the low-fluorine tea plant breed.

主要对茶叶中氟的来源,氟含量,氟浸出率以及茶叶降氟措施研究作了详细的综述。大量的研究资料表明,土壤中的氟直接影响到茶叶中氟的含量,茶树吸收氟与土壤的pH值、有机质含量、粘粒含量、成土母质及土壤中的阳离子有关。大气污染影响茶叶氟含量主要是氟通过叶片气孔进入细胞,进而在茶树体内积累。水环境中氟的含量主要受土壤与大气环境的影响。茶叶中的氟含量随着叶片成熟度的增加而增加;茶叶等级越差,氟含量越高;原料粗老的茶类氟含量要比原料较嫩的茶类氟含量高;不同季节、茶树品种对氟吸收也存在差异性;茶树各部位氟累积强度依次为:叶>花蕾>籽>皮>细枝>骨干枝>细根>茎(主轴)>茎(主干)>主根>侧根;茶叶中氟浸出率与冲泡水温、冲泡时间、冲泡次数等有关。在茶叶加工过程中可以通过热水处理,添加化学试剂,改进生产工艺等措施来降低茶叶中的氟含量。此外,尚可以培育含氟量低的茶树品种。

The content and extraction yield of polysaccharide from Xinyang Maojian teas of different grades and storage time were studied in the article. Using wa ter as solvent, we extracted tea polysaccharide and measured its content. Then u sing 95%ethanol as precipitant, through vacuum-drying in certain conditions, we obtained that the content and ratio of tea polysaccharide in Xinyang Maojian wer e correlated positively with the storage time and negatively with the grades of teas. Afterwards, the product was analyzed...

The content and extraction yield of polysaccharide from Xinyang Maojian teas of different grades and storage time were studied in the article. Using wa ter as solvent, we extracted tea polysaccharide and measured its content. Then u sing 95%ethanol as precipitant, through vacuum-drying in certain conditions, we obtained that the content and ratio of tea polysaccharide in Xinyang Maojian wer e correlated positively with the storage time and negatively with the grades of teas. Afterwards, the product was analyzed by UV and infared-spectrophotometry.

研究不同等级和不同存放时间信阳毛尖茶叶中的多糖含量及提取得率。以水为溶剂提取茶多糖并测定多糖含量,然后用乙醇做沉淀剂,沉淀物在一定条件下真空干燥后测其得率并加以比较,得出茶叶等级越高,多糖含量越低;茶叶存放时间越长,多糖含量越高,最后采用紫外和红外光谱对提取干燥后的产品进行了分析。

Chroma space and image enhancement algorithm based on wavelet were proposed,and combine the wo,which used for analyzing the tea color and luster and evaluating the grade of the tea. In the aspect of sensitive characteristic to the luminance of human eye vision for different color,the result provided by this method was better than that provided by classical clustering methods.

茶叶的色泽是评定茶叶等级的一个重要指标。通过计算机分析茶叶样本图像的茶叶色泽,可以不受人为因素的干扰,客观评定茶叶等级。为此,介绍了色度空间与基于小波的图像增强算法,并将二者结合,用来分析茶叶色泽,评定茶叶等级。与传统方法比较,此方法在人眼视觉对亮度和颜色不同的敏感特性方面具有明显的优越性。

 
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