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稻米标准
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  rice standards
     Evolution and development of the Rice Standards in Japan
     日本稻米标准的沿革与发展趋势
短句来源
     The evolution and trend of Japanese rice standards
     日本稻米标准的沿革与发展趋势
短句来源
     The Evolution and Prospect of Rice Standards in Japan
     日本稻米标准的沿革与发展趋势
短句来源
     It is expected that in Japan there will be some changes in rice standards in the aspects of rice taste and pesticide residue.
     预计 ,今后日本的稻米标准将会在食味标准和农药残留标准等方面有新的变化。
短句来源
     It is estimated that there will be some new changes in Japanese rice standards in future such as the taste criteria and pesticide residue criterion.
     预计今后日本的稻米标准将会在食味标准和农药残留标准等方面有新的变化。
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  rice standard
     After its development and perfection that has lasted for over 100 years, the rational Japanese rice standard system based on reference samples has come into operation, including physicochemical criterion, taste criterion and safety-sanitation criterion.
     日本的稻米标准经过 10 0多年的发展和完善 ,逐步形成了较为合理的以标准品为参照的标准体系 ,包括理化标准、食味标准和安全卫生标准。
短句来源
     The reasonable Japanese rice standard system including physicochemistry criterion,taste criterion and safety-sanitation criterion based on consulting sample has come into being after its gradual development and completion for over a hundred years.
     日本的稻米标准经过100多年的发展和完善,逐步形成了较为合理的以标准品为参照的标准体系,包括理化标准、食味标准和安全卫生标准。
短句来源
     The Japanese rice standard system including physicochemical criterion, taste criterion, and safety-sanitation criterion based on reference samples has been perfected after its development for over one hundred years.
     日本的稻米标准经过 10 0多年的发展和完善 ,逐步形成了较为合理的以标准品为参照的标准体系 ,包括理化标准、食味标准和安全卫生标准。
短句来源
  “稻米标准”译为未确定词的双语例句
     The Research of Rice Policy and Standards in Philippine
     菲律宾稻米标准与政策研究
短句来源
     New two line hybrid rice, Liangyou 363 was outstanding for its yield, quality and aroma comparing with the check hybrid rice, Shanyouwan 3, for the regional test and production tests in Guizhou province.
     优质两系杂交稻两优 363经区域性试验和生产试验 ,产量与对照汕优晚 3相当 ,12项稻米品质检测除垩白米率 ( 14% )外 ,其余 11项指标均达农业部颁优质稻米标准二级以上 ,并具有香味。
短句来源
     The study of rice quality characters of all hybrid combinations F1 is as follows:The rate of high quality of two-line system hybrid rice is low,according to the 3rd class and 2nd class standard of high quality rice,the percentage of high quality combination is only 10.2% and 0.68%,no combination is of high quality by 1st class standard of high quality rice.
     结果表明:两系杂交水稻优质率低,10项指标同时达到三等优质稻米标准的组合有16个,占10.2%,同时达到二等优质稻米标准的组合有1个,占0.68%,没有1个组合10项指标同时达到一等优质稻米标准.
短句来源
     The rate of high quality of chalky score and chalkiness is low,according to the 3rd class,2nd class and 1st standard of high quality rice,the percentage of high quality combination is 21.09% and 18.37%,12.24% and 12.24%,4.08% and 4.76% respectively.
     各品质性状中,垩白粒率和垩白度两项指标达到优质标准比例最低,达到三等优质稻米标准的组合分别占21.09%和18.37%,达二等优质稻米标准组合比例仅为12.24%和12.24%,达一等优质稻米标准的组合仅为4.08%和4.76%.
短句来源
     It matures in 118~123 days and yields 7.50~8.25 t/hm 2. Its grain quality is up to the 2nd class standard of fine quality rice issued by the Chinese Ministry of Agriculture. It is intemediately resistant to bacterial leaf blight, comparatively tolerant or resistant to sheath blight and brown plant hopper.
     全生育期 118~123 d,单产 7.50~8.25 t/hm 2,米质达部颁二级优质食用稻米标准,中抗白叶枯病,较耐纹枯病和较抗褐飞虱。
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  rice standards
The first federal milled rice standards were recommended to the rice trade and adopted by USDA in 1918.
      
When these revised rice standards were proposed, they were intended to be included under the USGSA.
      


An analysis of grain quality of the main rice varieties cultivated in our province and some experimental varieties was made and the result of the analysis showed that only a few varieties came up to the grading sta- ndard for fine quality of rice and,especially,the grain quality of preca- sious varieties proved comparatively low.In the selective breeding of new rice varieties,the improvement of hulled tice quality and the external appearance of grain should be taken into account. For the excellent quality of...

An analysis of grain quality of the main rice varieties cultivated in our province and some experimental varieties was made and the result of the analysis showed that only a few varieties came up to the grading sta- ndard for fine quality of rice and,especially,the grain quality of preca- sious varieties proved comparatively low.In the selective breeding of new rice varieties,the improvement of hulled tice quality and the external appearance of grain should be taken into account. For the excellent quality of rice,the rate of brown rice processed is over 82%,while that of polished rice is over 73%.The rate of unbroken polished rice is over 65% and the rate of abdominal white grains is less than 10%,while the abdominal white area accounts for less than 5%.The length—width proportion ratio of polished rice grain is about 1:6;the weight per thousand polished grains is about 20g;the amylose content in grain is about 17%;the crude protein content in brown rice is about 7%;the rice glue length is over 70mm.The rice paste-producing temperature is low and the cooked rice is soft and palatable.

本文报道了我省水稻主要栽培品种和试验品种的米质分析的结果。指出我省主栽品种达到国家优质米等级标准的极少,特别是极早熟品种的米质较差。应在选育新品种时注重考虑碾米品质和外观品质的改良,并提出了我省优质稻米的标准。

The rates of brown rice and milled rice, grain length, grain shape, gelatinization temperature, gel consistency and the content of protein for most of early indica rice (O. sativa L. subsp, hsien) varieties (combinations) in Guangxi have come up to the second-class of state standard of high qualitative edible rice. But, the rate of whole grain is a little lower; the rate of chalking grain is slightly higher; the chalking degree of the endosperm is a little greater; the amylose content is too high; and the cooking...

The rates of brown rice and milled rice, grain length, grain shape, gelatinization temperature, gel consistency and the content of protein for most of early indica rice (O. sativa L. subsp, hsien) varieties (combinations) in Guangxi have come up to the second-class of state standard of high qualitative edible rice. But, the rate of whole grain is a little lower; the rate of chalking grain is slightly higher; the chalking degree of the endosperm is a little greater; the amylose content is too high; and the cooking extensibility of grain is not good enough. So the main target for the qualitative breeding in indica rice should be raising the rate of whole grain and the transparency of endosperm, and reducing the amylose content. To improve the rice quality of hybrid rice, the resources of high qualitative rice should be used for selecting the high qualitative restorer lines.

广西多数早籼品种(组合)的糙米率、精米率、粒长、粒形、糊化温度、胶稠度、蛋白质含量等指标。达到了农业部(NY122-86)二级优质食用稻米标准。但完整米率的达标率偏低,胚乳的垩白程度偏大,垩白粒率偏高,直链淀粉含量偏高,米粒的蒸煮延长性差。今后,早籼稻的品质育种应把提高完整米率,降低直链淀粉含量和提高胚乳的透明度作为品质改良的主攻目标。

Multiple comparisons and the correlation coefficients between eating quality(EQ) and physico-chemical properties of 78 samples of high-quality indica and japonica rice varieties were studied. Physico-chemical properties included grain length (GL),length/width ratio(L/W),chalky grain, chalkiness, translucency, gelatinization temperature (GT,alkali spreading value ),gel consistency (GC),amylose content (AC) and protein content (PC). The results showed (1)A significant positive'correlation effect between EQ and...

Multiple comparisons and the correlation coefficients between eating quality(EQ) and physico-chemical properties of 78 samples of high-quality indica and japonica rice varieties were studied. Physico-chemical properties included grain length (GL),length/width ratio(L/W),chalky grain, chalkiness, translucency, gelatinization temperature (GT,alkali spreading value ),gel consistency (GC),amylose content (AC) and protein content (PC). The results showed (1)A significant positive'correlation effect between EQ and GL factor and chalkiness factor,and a significant negative correlation effect between EQ and L/W factor. The order of significance of the three factors to EQ was GL > L / W > chalkiness. (2) A significant negative correlation effect between the translucent degree of japonica rice varieties and EQ. (3)For indica rice varieties, the varieties with low AC(<18. 6% ) were of good EQ, but those of high AC (24. 5 % )were of worse EQ. Indica rice varieties with high GC (76. 4 mm) were better than those of medium GC (52. 3 mrn)in EQ. Their GT (>4 grade)had no effect on EQ. (4)For japonica rice varieties, their AC, which was lower than 20%, or GC, which was higher than 73. 5 mm, or GT, which was higher than the sixth grade, had no significant effect on EQ.

对全国各地选送的78个优质米样品进行了食用稻米品质的理化指标与食味的相关性研究。其中理化指标包括:粒长、长宽比、垩白率、平白度、透明度、糊化温度、胶稠度、直链淀粉、蛋白质等9项指标。结果表明;(1)籼稻的粒长因子、垩白因子对食味有极显著正线性效应,粒形因子对食味有极显著负线性效应,对食味的重要性顺序为:粒长因子>粒形因子>垩白因子;(2)粳稻的透明度(级)与食味呈显著负相关系。并对农业部部颁“NY122-86”优质食用稻米标准中,籼、粳稻的直链淀粉含量、胶稠度、糊化温度的Ⅰ、Ⅱ级米的划分标准作了讨论。

 
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