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   剪切韧性 的翻译结果: 查询用时:0.345秒
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剪切韧性
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  “剪切韧性”译为未确定词的双语例句
     5. Based on the observations of the surface of adiabatic shear fracture and the analysis of microcosmic fracture mechanism, a microcosmic model of adiabatic shear ductile fracture controlled by nucleation, growth and coalescence of microvoids during sawtooth chip formation is proposed.
     5.基于对锯齿形切屑断裂面的显微观察和微观断裂机理分析,提出了一种锯齿形切屑形成过程中由微孔洞形核、长大和聚合机制控制的绝热剪切韧性断裂的微观模型。
短句来源
     Considering effect of noise on the available signals, wavelet transformation is utilized to decrease the noise in the reflective signals. It is indicated that the signal-noise ration (SNR) may be increased to a certain extent. This offers a foundation for application of wavelet transformation technique to analyze the quality of friction welded joints.
     利用傅立叶变换对反射信号进行处理,通过在频域内进行分析,得出特征量,基于此区域信号的特征量与剪切韧性相互结合进行评价,考虑到噪声对信号分析的影响,利用小波变换对超声波反射信号进行降噪处理,结果表明,处理后信号的信噪比有一定的提高,为小波变化在实际摩擦焊接头性能评定中的应用提供了基础。
短句来源
     Taking benefits of Germany DBV standards, It studies the hybrid effects of flexural strength and toughness of steel-synthetic fiber, so does the splitting strength and toughness. It develops the primary analysis of the shear toughness of HFC in energy approach.
     参照德国DBV标准计算和评价了不同纤维掺量组合时混杂纤维混凝土的弯曲强度和韧性、劈拉强度和韧性,使用能量法对混杂纤维混凝土的剪切韧性作了初步分析。
短句来源
     Based on the micro shear test,hardness test and impact test to the dozens of welded joints whose intensity level are from 450 MPa to 750 MPa among engineering applications,it applies the theory of probability and mathematical statistics; and respectively obtains the curve regression experienced formula of converting shear intensity and hardness test parameter as well as shear toughness and impact toughness at every narrow zone.
     在对工程应用中强度级别在450~750MPa之间的数十种焊接接头进行大量微型剪切试验、硬度试验和冲击试验的基础上,运用概率论与数理统计相关知识,通过最小二乘曲线拟合,回归得出了焊缝、熔合线和热影响区各狭窄区域内剪切强度τb与硬度试验HV10之间,剪切韧性Ws与冲击韧性aKV之间关系的经验公式。
短句来源
  相似匹配句对
     SHEAR BAND BIFURCATION IN DUCTILE MATERIALS
     韧性材料的剪切带状分叉
短句来源
     DUCTILE SHEAR ZONES AND THEIR DEFORMED ROCKS
     韧性剪切带及其变形岩石
短句来源
     Shear flocculation
     剪切絮凝
短句来源
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  shear ductility
Shear ductility and toughenability study of highly cross-linked epoxy/polyethersulphone
      
Fracture toughness and shear ductility tests were performed to characterize the materials.
      
It was also determined, through uniaxial compression tests, that the shear ductility of the DDS-cured epoxy was enhanced by the incorporation of PES.
      
A method is proposed making it possible to study the high-temperature kinetics of the variation of the coefficients of shear ductility of a porous solid and its material during sintering under pressure.
      
It has been established that in the initial stage of sintering at 950°C the coefficient of shear ductility of copper increases linearly with time.
      
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Based on the mathematical features of many shear strain curves across ductile shear zones, the expressions of the functions of shear strain γ(x) and distortion distance s(x) were given. They have not been theorically verified, but a lot of facts, some of which are presented in this paper, would prove them true. In this sense they are exponential formulae, which may play an important role in studies of deformation on ductile shear zones.

通过对大量横穿简单剪切的韧性剪切带剪应变曲线数学特征的分析研究,提出剪切带剪应变函数γ(x)和扭距函数s(x)的数学表达式。γ(x)的数学表达式不是从理论上推导出来的,但横穿剪切带各点实测剪应变值都能满足或近似满足γ(x)的表达式。剪应变函数γ(x)和扭距函数s(x)表达式的确定对研究剪切带的变形有重要意义。

The suitability of swelling index of glutenin (or SIG) test for Chinese wheat end product quality was evaluated, using 25 Chinese wheat varieties that represent the main varieties in Shaanxi and Henan provinces and two commercial special flours. Swelling index of gluten is a good index for evaluating the wheat insoluble glutenin content. The insoluble glutenin has an important contribution on dough springiness, and noodle processing properties. Swelling index of glutenin is significantly related to noodle sheet...

The suitability of swelling index of glutenin (or SIG) test for Chinese wheat end product quality was evaluated, using 25 Chinese wheat varieties that represent the main varieties in Shaanxi and Henan provinces and two commercial special flours. Swelling index of gluten is a good index for evaluating the wheat insoluble glutenin content. The insoluble glutenin has an important contribution on dough springiness, and noodle processing properties. Swelling index of glutenin is significantly related to noodle sheet length, but positively to noodle sheet thickness. Swelling index of glutenin values were highly related to fresh noodle length, fresh noodle thickness, fresh noodle maximum extension resistance, extension area, and extension distance (r=-0.834, 0.644, 0.732, 0.861, 0.703 respectively). For cooked noodle texture, cutting force and TPA hardness were positively correlated with SIG20, and TPA adhesiveness was negatively related to the values of SIG0, SIG5 and SIG20. Surface firmness was negatively related to SIG value. SIG values were significantly related to soluble and insoluble glutenin content, gluten index and protein content. Swelling index of glutenin can be used for noodle industry quality control.

选用27个中国小麦样品,研究了谷蛋白溶涨指数对于评价中国白盐面条品质评价的适用性。谷蛋白溶涨指数与面带长度呈极显著负相关,与面带厚度呈极显著正相关。谷蛋白溶涨指数各时间(0min,5min,20min)与面条最佳煮面时间、鲜面条最大拉伸阻力、拉伸能量、拉伸长度均呈极显著正相关(除SIG0与最佳煮面时间呈显著正相关);谷蛋白溶涨指数与可溶性谷蛋白、不溶性谷蛋白含量、面筋指数及蛋白质含量呈极显著正相关;谷蛋白溶涨指数与煮后面条表面韧性呈显著或极显著负相关,与剪切韧性呈显著正相关。谷蛋白溶涨指数可以作为一种品质指标控制面制食品的质量。

The swelling index of glutenin and the protein fraction of 25 Chinese wheat varieties with new protein fractions extracting method was studied. The protein fractions compose of monomeric protein, soluble glutenin and insoluble glutenin. The relationship between protein fraction and other protein index, dough character, and fresh noodle quality were analysed. The SIG results at different times is positively highly significantly related to the insoluble glutenin content (r=0.808-0.867, P<0.01). The SIG result...

The swelling index of glutenin and the protein fraction of 25 Chinese wheat varieties with new protein fractions extracting method was studied. The protein fractions compose of monomeric protein, soluble glutenin and insoluble glutenin. The relationship between protein fraction and other protein index, dough character, and fresh noodle quality were analysed. The SIG results at different times is positively highly significantly related to the insoluble glutenin content (r=0.808-0.867, P<0.01). The SIG result can reflect the insoluble glutenin content. The protein content, gluten index, farinograph stability time, extensibility length and extensigram energy were positively significantly correlated with SIG5 and SIG20 (r=0.516-0.734, P<0.05, 0.01). The SIG suites Chinese wheat dough evaluation. Fresh noodle making quality parameters were evaluated by fresh noodle length, thickness, maximum resistance to extension, extension area and extension distance, while cooked noodle texture was determined by cutting firmness, compression recovery, surface firmness and TPA by using a texture analyzer of TA/XT2i. The noodle cooking quality was significantly correlated with the SIG value. The surface firmness and cutting firmness were more desirable for predicating the quality difference than TPA test and compression. Cooking loss, water absorption are negatively related to SIG value and insoluble content (r=-0.556-0.787, P<0.05, 0.01). The results showed that SIG test was suitable in evaluating noodle making and cooking quality in very small sample size, which was very important in wheat breeding programs. Therefore, SIG test, as a small scale test, is suitable to evaluate dough rheological properties for Chinese wheat varieties, and will be helpful for cereal research and wheat breeding program, especially, in early generations.

采用谷蛋白溶涨指数 (SIG)法及新的蛋白质组分分离方法 ,分析了 2 5个中国小麦品种的蛋白质组分含量 ,并对面团物理特性、面条制作特性和蒸煮品质进行了评价。结果表明 ,不同溶涨时间 (min)SIG与不溶性谷蛋白含量呈极显著正相关 (r=0 .80 8~ 0 .86 7;P <0 .0 1) ,说明SIG可间接反映不溶性谷蛋白的含量。蛋白质含量、面筋指数、稳定时间、拉伸长度、拉伸能量与SIG5、SIG2 0显著正相关 (r=0 .5 16~ 0 .734;P <0 .0 5 ,0 .0 1) ,说明SIG方法适用于国产小麦品质评价。面条煮后品质特性与谷蛋白溶涨指数 (SIG)显著相关 (r=- 0 .789~ - 0 .812 ;0 .4 19~0 .888;P <0 .0 5 ,0 .0 1)。面条质构表面韧性和剪切韧性测定法比TPA法和压缩特性测定法更适于反映中国白盐面条的品质差异。面条蒸煮失落率、吸水率与SIG、不溶性谷蛋白含量极显著负相关 (r=- 0 .5 5 6~ - 0 .787;P <0 .0 5 ,0 .0 1)。SIG方法可作为谷物化学研究、小麦品质育种早代选择的指导方法

 
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