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吸食品质
相关语句
  smoking quality
     In order to improve the filtration efficiency of tobacco filter for tobacco tar and the smoking quality, and also reduce the cost of tobacco, the structure of raw and processed materials were investigated, the advantage and disadvantage of molding technologies of cellulose diacetate fiber filter and polypropylene fiber filter were analyzed.
     为改善滤嘴对卷烟焦油的过滤效果,提高吸食品质,降低卷烟成本,本文在对目前卷烟用二醋酸纤维素滤棒和聚丙烯纤维滤棒原材料结构和成型工艺优缺点分析研究的基础上,选用粘胶短纤维作为卷烟过滤材料,开发了粘胶短纤维卷烟滤棒的成型工艺路线,制备了符合国家标准的新型卷烟滤棒。
短句来源
     【Method】Using the methods of principal factors analysis and regression analysis,with 16 leaf chemical components,4 quality indicators and 6 indicators of smoking quality of 366 leaf samples for leaf of 4 types of aroma in Guizhou Province.
     【方法】对贵州4个香气类型烟叶366个样品的16个化学成分、4个化学品质指标和6个吸食品质进行主成分和回归分析。
短句来源
     STUDY ON CHANGING TOBACCO CHEMICAL COMPONENTS FOR IMPROVING ITS SMOKING QUALITY AND SAFTY BY BIO-TECHNOLOGY
     利用生物技术改变烟叶化学组分提高其吸食品质和安全性的研究
短句来源
     【Result】The difference with 4 types of aroma were remarkable among contents of chemical components,quality indicators and smoking quality of leaf. Their first principal factors of leaf chemical components were similar,revealing that leaf quality was mainly influenced by the carbohydrates and nitrogen-containing compounds.
     【结果】4种香气类型烟叶的化学成分含量、化学品质指标和吸食品质差异明显,但各烟叶化学成分的第1主成分组成较为相似,反映烟叶质量主要受碳水化合物和含氮化合物及其比值影响;
短句来源
     The results indicated that differences in chemical components,quality indicators and smoking quality were bigger among different counties than among different prefectures.
     结果表明,县级尺度间烟叶的化学成分含量、品质指标及吸食品质差异较大,地级尺度间的差异缩小。
短句来源
  taste quality
     Effect of microwave curing on the filling power and taste quality of cut tobacco
     微波烘烤对烟丝填充力及吸食品质的影响
短句来源
  “吸食品质”译为未确定词的双语例句
     The high starch content is not favorable to quality of flue-cured tobacco leaves.
     原烟淀粉含量高不利于烤烟的吸食品质
短句来源
     The bio technologies relating with enzyme hydrolysis and fermentation by microbes were used for changing the chemical components of low grade tobacco leaves.
     将酶解和微生物发酵等生物技术综合用于改变低次烤烟化学组分 ,有效地降低了对吸食品质和安全性不利的蛋白质成分及小分子含氮化合物如氨等 .
短句来源
     The result shows that potassium citrate is a kind of ideal cigarette additive which is higher in reducing tar efficiency,has better effect on cigarette quality and is lower in cost.
     结果表明 ,柠檬酸钾不仅具有较好的降焦效果 ,成本较低 ,而且可以改善卷烟的吸食品质 ,是一种较理想的卷烟添加剂 .
短句来源
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  smoking quality
The specific influence of stems on the smoking quality of cigarettes.
      
  taste quality
Monosodium L-glutamate (MSG), a natural component of many foods, is an important gustatory stimulus that elicits a taste quality called umami.
      
The issue that has divided opinion over the status of umami as a basic taste quality is its relationship with the taste of sodium salt.
      
Thus, MSG generates a taste quality that transcends saltiness, one that survives even as saltiness is compromised.
      
90 amino acids, derivatives of amino acids and other related compounds were tested for their taste quality.
      
Eighteen fatty acids, methyl esters of fatty acids and fatty alcohols emulsified in water with sucrose palmitate stearate were tested for taste quality.
      
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Five carbonyl pyrrole derivatives,i.e.2formylpyrrole,Nmethyl2formylpyrrole,2acetylpyrrole,Nmethyl2acetylpyrrole and Nethyl2acetylpyrrole were synthesized.The effect of various reaction conditions,such as temperature, catalyst and solvent on yield were studied.Preliminary results show that these derivatives can enhance cigarette flavor and smoothness of smoke and are good flavor ingredients in making cigarettes.

参考Robert和Ermiti的方法合成了5种酰基吡咯:2乙酰基吡咯,N甲基2乙酰基吡咯,N乙基2乙酰基吡咯,2甲酰基吡咯和N甲基2甲酰基吡咯,红外光谱和质谱分析数据证实了目标化合物的结构。将以上5种吡咯衍生物加入卷烟中,能较好地增加烟草香味,改善卷烟的吸食品质

The bio technologies relating with enzyme hydrolysis and fermentation by microbes were used for changing the chemical components of low grade tobacco leaves.Proteins and small molecular compounds containing nitrogen such as ammonia,which are harmful to smoking quality and safety were decreased.The results showed that the hydrolysis ratio of tobacco protein was 41.34%,the reducing amount of harmful gas in smoking like HCN,NO,CO were 76.19%,71.43%,42.33% separately,26.01% of tar was removed.The evaluation indicated...

The bio technologies relating with enzyme hydrolysis and fermentation by microbes were used for changing the chemical components of low grade tobacco leaves.Proteins and small molecular compounds containing nitrogen such as ammonia,which are harmful to smoking quality and safety were decreased.The results showed that the hydrolysis ratio of tobacco protein was 41.34%,the reducing amount of harmful gas in smoking like HCN,NO,CO were 76.19%,71.43%,42.33% separately,26.01% of tar was removed.The evaluation indicated that the processed tobacco leaves had better flavor,less irritancy,cleaning after taste,and slighter nontobacco odor.This process supplied a new formula for low tar cigarette design.

将酶解和微生物发酵等生物技术综合用于改变低次烤烟化学组分 ,有效地降低了对吸食品质和安全性不利的蛋白质成分及小分子含氮化合物如氨等 .实验结果显示用酶和微生物处理后可降解烟叶中 41 .34%的蛋白质 ;烟气中有害气体HCN、NO、CO分别减小了 76.1 9%、71 .43%、42 33% ,焦油生成量减少 2 6.0 1 % .评吸结果表明处理后的烟叶香气增加 ,刺激性显著降低 ,余味干净 ,杂气轻微 .该处理方法为设计低焦油卷烟提供了一种独特的配方原料 .

The relation between cigarette TPM and varieties of potassium such as potassium citrate,potassium sodium tartrate,potassium fumaric,potassium oxalate and potassium dihydrogen phosphate was studied by adding them into the same cigarette sample.Their effects on cigarette quality and their costs were also studied.The result shows that potassium citrate is a kind of ideal cigarette additive which is higher in reducing tar efficiency,has better effect on cigarette quality and is lower in cost.

将柠檬酸钾、酒石酸钾钠、草酸钾、富马酸钾、磷酸二氢钾等钾盐添加到同一种卷烟样品中 ,对比分析了它们与卷烟总粒相物含量TPM的关系 ,并分析了各种钾盐对卷烟品质的影响、降焦效果以及使用成本 .结果表明 ,柠檬酸钾不仅具有较好的降焦效果 ,成本较低 ,而且可以改善卷烟的吸食品质 ,是一种较理想的卷烟添加剂 .

 
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